Four Yummy Recipes and a Dream!

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OK, so if you have not noticed by now, I love to cook. It works out great for me because I also love to eat. Not just anything but really good food. I guess that you can say that it is my passion and always has been…food and cooking that is.

I have always dreamt of having my own cooking show where I would delight in teaching others the craft of culinary excursion.

So imagine my delight when that dream came true last night. A group of women about 10 in total, invited me to do a cooking demonstration. I basically prepared a few of my original recipes and had an open forum to answer questions on one of my favorite topics to date…food.

I was so busy cooking and the ladies were so busy eating and having a good time that I did not have time to take pictures of the final food pics. Oops… Well a friend did take this one of the asparagus.

Here is the recipe:

Sautéed Asparagus with Toasted Walnuts and Sweet Cranberries

• Add water to sauté pan along with asparagus

• Cook on medium heat until asparagus gets bright green (about 3 minutes)

• Remove from heat

• Quickly place in a bowl of cold water to stop the cooking

• Remove the water from the pan

• Return the pan to heat

• Add oil and walnuts and sauté for a few minutes until toasted

• Return asparagus to pan, add cranberries and cook for a 1-2 minutes more or until slightly tender but not soggy

We also prepared….

Some other dishes as well.

Baked Tilapia with Leeks 


(4) Fresh Tilapia Fillets

1 bunch leeks sliced and rinsed

1 lemon cut in wedges

Approx. 1 tsp butter (unsalted)

(4) garlic cloves sliced

2-3 sprigs of thyme/fillet

Kosher or Salt (to taste)

Freshly ground pepper (to taste)

Time: 20 minutes

• Preheat oven to 350˚F

• Rinse fish and pat dry

• Squeeze with lemon juice

• Sprinkle both sides of fish with salt and pepper as desired

• Arrange fish on a bed of leeks atop of foil square

• Top with garlic(1 clove/fillet)

• Arrange with thyme

• Carefully crimp edges of foil to enclose fish and bake until tender

Sautéed Kale


1 bunch chopped and rinsed kale

2-3 minced garlic cloves

1-2 tbsp regular olive oil

1 tbsp unsalted butter

1/4 water

1/4-1/2 cup thinly sliced onions

Kosher salt and freshly ground pepper to taste

Time 10-15 minutes

• Sauté garlic (about 30 seconds) in olive oil & butter in pre-heated pan

• Add kale, onions, salt, pepper and water

• Cook covered, tossing intermittently until tender

And my BLD frittata!



Lisa’s BLD Frittata

(BLD: Breakfast/Lunch/Dinner)



1 dozen well beaten egg

1 ½ tbsp olive oil

3 Basil leaves chiffonade*

1/4 tsp salt

1/2 tbsp minced fresh garlic

1/8 tsp freshly cracked pepper

1/2 cup plum tomatoes, coarsely chopped

1 cup mozzarella cheese

1/2 tsp dried oregano

1/8 tsp garlic powder

Parmesan cheese as garnish (as desired)

*Cooking technique: stack basil, roll tightly, then cut across the folded leaves with a sharp knife, producing fine ribbons


• Preheat oven to 350˚F

• Add ½ tbsp of olive oil to 10 inch skillet

• In large bowl =, add eggs, basil, salt, minced garlic, tomatoes , pepper , ½ mozzarella cheese and stir

• Pour into skillet and cook until eggs begin to set

• Once eggs begin to firm up around the sides of pan, top with remaining mozzarella and place in oven

• While the frittata is cooking add the oregano to the remaining olive oi in a separate bowl along with the garlic powder and stir well

• Cook the frittata for 15-20 minutes or until top is firm

• Once finished, brush with olive oil mixture and then top with Parmesan cheese as desired

So there you have it, Four Recipes and a Dream.  Try these recipes this week and tell me what you think.

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  • Comments ( 2 )

  • avatar
    Gina @ MoneywiseMoms

    We do frittatas all the time! It’s a great way to use up leftover veggies or stretch leftover meat from earlier in the week. That asparagus looks fantastic.

  • avatar
    Lisa -The Domestic Life Stylist

    Thanks Gina! They are so delicious. Let me know if you try them.

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