Sunday, October 9, 2016

Facebook Live Chopped Salad

Thanks for check out our first Facebook Live cooking demo for our version of a chopped salad. If you didn't get the chance to tune in last night then keep an eye out for another one in the next week or so. 

Chopped Salad

Chopped romaine lettuce
Chopped basil
Chopped arugula
1 can garbanzo beans rinsed and drained
Chopped Salami & Turkey - whatever appeals to you. I personally like using Hickory Smoked Tofurky as my only "meat".
Mozzarella cheese chopped

Salad Dressing
1 cup kalamata olives
1 tbsp ea. Dijon mustard and honey.
3 cloves garlic 
1 bunch Basil
3/4 lemon juice 
1 1/2 cups extra virgin olive oil
1 tin anchovies

Throw all the items for the dressing in the blender and blend until smooth. 


Fall is FINALLY here

Everyone who knows me (this is Lauren typing today) knows that Fall is my favorite season. Crisp air, beautiful leaves, football, pumpkin spice everything, concord grapes and sweaters! I love sweater weather. Growing up in upstate New York October was the most amazing month, nothing better. I have had to dig deep and make some adjustments to my expectations now that we live in the south but I find a way to still make it Fall. I will wear that sweater and my boots even if it is 80 degrees. It just has to happen.

If you like Pumpkin spice coffee I have a quick recipe for you:

~Hot coffee
~IsaLean Pumpkin spice shake (if not available you can substitute IsaLean Vanilla and add 2 Tablespoons of organic pumpkin and 1/2 teaspoon of pumpkin pie spice). Available at
~1 Tablespoon creamer 
~Blend and enjoy

Scott was testing some recipes and brought home a gorgeous block of Himalayan sea salt. Plug for  H-E-B grocery store - this block was only $30. Amazing price compared to online prices. I have seen him cook on them on one of the news spots he does but I have never had the opportunity to actually try the food that has cooked on it. You do not need to salt a thing. The salt from the block salts the food perfectly. It is amazing. I highly recommend that you get one and try cooking something on it. He cooked lamb chops on them. You can use any type of meat or vegetable and you won't regret it. 

 Salt Block Roasted Lamp Chops

For heating and cleaning follow the instructions listed on the salt block. This recipe is how Scott heated the block. Place the salt block on a sheet pan and place in the oven. The sheet pan will catch any drippings and keep your oven clean. Turn the oven on to 200 degrees. Once the oven hits the 200 degrees, turn the oven up to 250 degrees. Let it sit for 15 minutes at 250 then turn it up to 300 degrees. Let it sit for 15 minutes. Finally turn it to 400 degrees for the final temp and hold it at that temperature.
***The reason for this slow climb to temperature is to ensure the salt block does not crack. If it climbs from cold to hot quickly you risk it cracking. The salt block is an incredible conductor of heat. Once you get it to 400 degrees it will stay hot for a few hours.

Meat Prep:
2lbs lamb chops (preferably frenched, on the bone)
1 Tablespoon fresh rosemary, chopped fine
The zest of 1 medium lemon
1 Tablespoon minced or zested garlic
1/4 cup of extra virgin olive oil

Toss everything together and marinate the meat for a minimum of as long as your block takes to heat up. Overnight is best.

Make sure the meat is at room temp prior to cooking. Using cold meat on a hot salt block will take longer.
Season each lamb chop with fresh cracked black pepper - No Salt
Place them on the salt block in the oven. Cook 4-5 minutes on one side. Flip and repeat on other side for 4-5 minutes (cooking time obviously depends on the thickness of your lamb chops).

Remove rest and enjoy with a glass of Petit Syrah.

Remember, you can cook any type of meat or vegetable on this so feel free to experiment.

Have an amazing week!

Sunday, October 2, 2016

Life has a way of changing your direction

Our poor dog Rugby has been sick. I just had to share this picture of him enjoying his favorite thing, sunbathing. It is the first thing he did when he came home from the hospital. As of now, Rugby has a good diagnosis but initially it was pretty dire. 

Sorry we have been slackers on keep the blog current. As you can see we have had a few things come up that changed the direction we were moving. Everyone has mountains and valleys in life and we happened to hit one with our poor guy. He is our first baby. We rescued him while living in Los Angeles. He gave us both a second chance and we gave him one.

These events have forced us to reevaluate priorities, finances, who we surround ourselves with and what we give our daily attention to. The time is now to focus on family and embrace life. You only get one shot as this thing called life.

Each year brings seasons and sometimes in life you go through a new season of change. Like most people we say we are good at change but when it actually arrives you fight it. It forces you to reevaluate how good you really are at accepting it. When seasons change the only thing to do is do your best with what you've been dealt.

With that being said, this blog like everything in life is subject to change. We are going to try and make it more spontaneous so bear with us as we figure this out. Thanks for coming along for the ride.

Diamante Style Fish (En papillote)

1lb firm fleshed white fish (ex - Cod, MahiMahi, Halibut)
1/3 cup sliced black olives
1/4 cup capers
1/4 cup chopped fresh parsley
1/3 cup tomato puree
2 cloves garlic minced
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons of extra-virgin olive oil

Preheat oven to 350 degrees. In a bowl combine black olives, capers, fresh parsley and set aside. Combine tomato puree, garlic, lemon juice, white wine together in a separate bowl. Mix well to incorporate. 

Set the fish on a sheet pan lined with parchment paper large enough to fold around the fish. Fold up the sides of parchment paper around the fish to create a bowl type form. Pour the tomato mixture evenly over the top of the fish. Season liberally with salt and pepper and drizzle with olive oil. 

Seal the parchment paper to form a pouch and bake for 10 minutes (depending on thickness of your fish). Remove and open pouch carefully due to steam. Add black olive mixture to the top. Re-seal and bake another 10 minutes or until fish is fully cooked and flaky. 

Use the juice in the pouch to pour over the fish and serve.