Grilled Tuna with Roasted Vegetables

This dish is such a crowd pleaser! The combination of the sweet and succulent vegetables with the grilled tuna, it's such a winner and great for the winter months.

Ingredients:
- 8 pieces of Tuna (4 oz each)
- 6 carrots, peeled and sliced longways
- 1 large onion, cut into large chunks
- 8 garlic cloves, whole
- 1/2 broccoli head, stems removed
- olive oil
- soy sauce
- salt
- pepper

To Make:
Heat oven to 355 degrees.

On a large roasting rack, drizzle about 1/2 cup of olive oil on the bottom and arrange the veggies overtop. Season with salt and pepper and mix together on the pan making sure that every vegetable is coated with olive oil.

Roast the veggies for 45 min to 1 hour, depending on how quickly your oven cooks. Test a carrot before removing... if they are too crunchy, leave in for another 15 minutes. If they are soft yet still firm, they are perfect. Be sure to watch these as some pieces will burn if they are cut too small.

10 minutes before the veggies are ready to come out, begin marinating the tuna steaks in soy sauce, olive oil, salt and pepper.

Let them marinate for 5 minutes. While mariniating, heat a large skillet with olive oil on the stove. Gently place each tuna steak into the pan, using caution as the olive oil may splatter.

Cook each tuna steak 2 minutes on each side (or however you prefer your tuna cooked)

Remove the veggies and the tuna. On a large serving dish, arrange the tuna in the middle and the veggies all around.

Serve buffet style.

Homemade Pasta with Bulgarian Meat Balls, for BRAVO

Check out my latest video, watch as I made homemade pasta and meat balls with awesome flair!

http://www.youtube.com/watch?v=45yv6kNA09s

Healing Soup

When I'm feeling under the weather, or anyone else in my family, this is the best soup to make! It instantly makes you feel so much better! Especially with all of the healing ingredients I've packed inside!

Ingredients:
- 1 cube vegetable stock
- 3 carrots, diced
- 2 celery sticks, diced
- 10 garlic cloves, chopped
- 1 onion, diced
- 1 cup frozen spinach
- 1 package, cubed firm tofu
- 1 can white beans, drained
- 1/2 potato, diced
- 1/2 can tomato paste
- 1.5 cups minute rice
- 12 cups water
- paprika
- oregano
- crushed red pepper flakes
- salt
- pepper

To Make:
In a large soup pot, add 12 cups of water and boil. Once the water is boiling, add the vegetable stock cube. Let this boil for about 10 minutes until the cube is dissolved.

Next, add in the diced onion, garlic, carrots, celery, spinach, potato and tofu. Mix in the tomato paste. Add 1 tablespoon of salt and black pepper. Add 1 teaspoon of paprika, oregano and crushed red pepper flakes.

Cover and let this boil to dissolve the tomato paste for about 20 minutes.

In the meantime, boil a 4 cups of water and add 1.5 cups of minute rice. Boil for about 10 minutes until the rice is cooked.

Once all of the vegetables are cooked, about 20-30 minutes, turn onto low heat and mix together. Taste and add more salt if needed.

Scoop some rice into a deep bowl and add 3 heaping ladles of soup over top.

Serve while hot and you will feel healed from anything that ales you!

Pico De Gallo Pasta

I've been pretty obsessed with Pico de Gallo lately, so why not put it into pasta? The result? Amazingness.... see for yourself!

Ingredients:
- 5 fresh tomatoes - diced
- 1 small white onion, minced
- 1 medium jalapeno pepper, minced
- handful of fresh cilantro, chopped
- whole what fusilli
- olive oil
- 1 tablespoon feta cheese
- 1/2 cup pepper jack cheese grated
- salt
- pepper
- crushed red pepper flakes

To Make:
Boil a pot of salted water and cook the pasta until al-dente, about 8-9 minutes.

In the meantime, place diced tomatoes, onions, jalapenos and cilantro in a large mixing bowl. Season with 1/2 teaspoon of salt. Mix ingredients together.

When the pasta is ready, drain the pasta and immediately add into the bowl. Drizzle olive oil over the top. Add another 1/2 teaspoon of salt, pepper and crushed red pepper flakes (if desired). Lastly, add in the feta cheese and top with the grated pepper jack cheese.

Serve immediately.

Catfish-Fish Tacos

I LOVE fish tacos. I've had enough fish tacos at restaurants that I decided I would make my own and tear it up. I did just that. With my authentic pico de gallo, and my crispy catfish, these fish tacos are the best EVER.

Ingredients:
- 1 package cut catfish pieces
- 4 medium tomatoes
- 1/2 small white onion
- 3 jalapeno peppers
- handful fresh cilantro
- 1/4 sliced green cabbage
- 1 can black beans
- fresh soft tacos
- olive oil
- paprika
- salt
- pepper

To Make:
To make the pico de gallo, begin by dicing the onion very small and adding into a mixing bowl. Next, slice the tomatoes and remove the seeds. Dice and add into in with the onions. Slice the jalapenos down the middle and remove the seeds. Dice very small and add into the mixture. Remove all large stems from the cilantro, dice and add into the bowl. Add 1 teaspoon of olive oil and season with salt. Mix together and set aside.

Empty the can of black beans into a medium pot. Season with 1 teaspoon of the following, salt, pepper, crushed red pepper flakes and paprika. Cover and cook on medium heat until the fish is done.

In a medium pan, coat the bottom with olive oil and heat on medium high heat.

Cut the cat fish into small 1 inch pieces and season with salt, pepper and paprika. Add into the hot oil and cook until golden brown on each side.

Remove beans and fish from the stove.

To Make the Taco:
Take a soft taco and add fish, pico de gallo, black beans and cabbage.

Add fresh avocado and sour cream if desired.

United Flavors Salad

My husband Nick, the salad guru, created this dish for a competition we did this summer. Using limited ingredients, he developed this amazing salad that shocked everyone. Experience it for yourself!

Ingredients:
- 1 whole iceberg lettuce, chopped
- 1 green apple, diced
- 1 red delicious apple, diced
- 1 lime, skins removed and diced
- 1 grapefruit, skins removed and diced
- canola oil
- white vinegar
- salt

To Make:
Place the chopped iceberg lettuce in a large mixing bowl. Add in diced apples.

Add in the limes and grapefruit. It's important to remove the white membranes from the fruit and only use the true insides.

Sprinkle with 1 tablespoon of salt. Add 1/2 cup canola oil and 1/2 cup white vinegar.

Mix ingredients together and serve immediately.

Sexy Mac & Cheese - (unlike any other)

I've eaten a lot of boring macaroni and cheese dishes in my life. I've also eaten some disgusting ones. With this dish, I've taken all of the good aspects of the Mac 'n' cheese's I've had in the past and put them all into one... my one amazing Mac & Cheese. Check it out, I think you'll agree... this is amazing.

Ingredients:
- 1 pound macaroni noodles
- 1 can petite diced tomatoes (very important that you get the petite)
- 1 12 ounce package Cheddar cheese
- 1/2 of a 2 pound package of Pepper Jack cheese
- 1/2 of a 15 ounce package of ricotta cheese
- 2 tablespoons of sexy chef sauce
- 2 eggs
- non-stick cooking spray
- olive oil
- oregano
- crushed red pepper
- sugar
- paprika
- salt
- pepper

To Make:
Boil a large pot of salted water and cook the macaroni 8 minutes, until al-dente, or according to their package.

Shred the cheddar and pepper jack cheese. Drain the macaroni and add into a large bowl. Add the pepper jack and Cheddar cheese in batches and mix the pasta together.

Empty the ricotta into a small bowl. Add 1/2 teaspoon of garlic powder, salt and pepper. Add into the pasta and mix together.

Empty the diced tomatoes into a separate bowl. Season with 1 teaspoon of the following: oregano, paprika, crushed red pepper, salt and pepper.

Add the diced tomatoes into the pasta and mix together.

Add 2 tablespoons of SEXY SAUCE into the mix and stir together.

Add 1 teaspoon of the following: crushed red pepper flakes, oregano, paprika, salt and pepper.

Mix together.

Add 2 eggs and mix together.

Spray non-stick spray into a long baking dish. Add the pasta into the dish. Cover with tin foil and bake for 30 minutes. Remove the tin foil and broil for 5 minutes.

Remove from stove, let cool for 5 minutes and serve!

Pork Chops with White Beans, Tomato and Rice

Ingredients:
- 1.5 cups minute rice
- 1 can petite diced tomatoes
- 1 can plain tomato sauce
- 1 can white canellini beans
- 2 thinly sliced pork chops
- 1/2 onion, diced
- 7 garlic cloves, chopped
- olive oil
- 1/2 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt

To Make:
In a sauce pan, saute the onions and garlic in olive oil untill tender, about 6 minutes on medium heat. Add in the can of plain tomato sauce and the can of petite diced tomatoes. Season with 1 teaspoon of the following: oregano, black pepper, crushed red pepper flakes and paprika. Add in 1/2 teaspoon of sugar and 1 tablespoon of salt. Mix together. Add in the canellini beans. Reduce to medium low heat and cover.

In another sauce pan, boil 2 cups of salted water and add in the minute rice. Reduce heat to medium-high and let sit, uncovered until rice is done.

In a medium saute pan, drizzle olive oil and heat the pan for 2 minutes. In the meantime, season the pork chops with oregano, salt, pepper and paprika.

Add them into the saute pan and cook for 4 minutes on each side on medium high heat.

Let the sauce cook for about 10-20 minutes before serving.

To Plate:
Arrange a scoop of rice on a plate and top with sauce and beans. Place pork chop on the side. Serve immediatly.

Egg and Hot Dog breakfast sandwich

So what could be better in the morning that a straight-up hot dog and egg sandwich? Add some greens and tomatoes and this sandwich will keep you satisfied until dinner!

Ingredients:
- 2 hot dogs
- 1 egg
- sesame seed bun (or your choice of bread)
- 1/2 tomato
- 8 fresh spinach leaves
- olive oil
- salt
- pepper

To Make:
Slice the hot dogs longways down the middle and then again sideways to create 8 pieces of hot dog.

Drizzle some olive oil into a small saute pan and saute the hot dogs on medium-high heat for about 2 minutes. Crack the egg directly over top of the hot dogs and cook for 2 minutes. Using a spatula, gently flip the egg over to the other side and cook for another 1 minute (or longer depending on how done you like your egg). Season lightly with salt and pepper.

Toast the bun.

Arrange the hot dog and egg mixture on the bottom of the bun. Top with fresh spinach leaves and freshly diced tomatoes.

St. Nicholas - Broiled Rainbow Trout

Yesterday we celebrated my husband Nick's "Name Day." He is European and in Europe they celebrate "Name Days," they are just as significant as a birthday! Since it's typical to celebrate with fish, I made this fabulous rainbow trout that turned out so perfectly, it will definitely be a new staple in my cooking repertoire.


Ingredients:
- 2 rainbow trout, skin on, de-boned
- olive oil
- oregano
- paprika
- salt
- pepper
- 1/2 onion, diced
- frozen peas and carrots, 1/2 cup
- 1 can, black beans, drained
- crushed red pepper flakes

To Make:
Set your oven to broil (High.
Coat the bottom of a large baking dish with olive oil and place the fish fillets, skin down in the pan. Flip them once over to get olive oil on both sides and return to their original position.

Season lightly with oregano, paprika and salt and pepper.

Next, top the middle of each with my Ultimate Sauce recipe, found HERE. Or you can use this "leftover sauce" recipe which is a lot simpler and faster to make.

Broil in the oven on high for 5 minutes.

Next, drizzle olive oil into a medium sauce pan and saute the diced onion for 5 minutes on medium heat. Next, add in the peas and carrots and season with salt and pepper. Cook for 3 minutes.

Lastly, add in the can of black beans and 1/2 cup water. Mix together. Add 1/2 teaspoon of crushed red pepper flakes and season with more salt and pepper. Add 1/2 teaspoon of smoked paprika for added flavor. Cook this on medium heat for about 10 minutes, stirring frequently.

To Plate:
Take a scoop of the black bean mixture and place in the center of the place, drizzle some red sauce down the middle and place the trout on top.

SERVE WHILE HOT!

Mango, Grapefruit Cocktail

My husband is Bulgarian and today was his "Name Day." In many European countries they have assigned, "Name Days" and it's just as important as a birthday. Since today we were celebrating Nick, he wanted to make some special cocktails. He is always creative, so these were a pleasant surprise and they were so delicious!

Ingredients:
- 3 ounces of Mango Vodka
- the juice from 1 grapefruit
- 1/2 teaspoon or one packet of spenda
- 6 basil leaves, riped apart

To Make:(yield 2 cocktails)

Combine in a shaker, 6 ice cubes, vodka and grapefruit juice.

Add in sugar or spenda and add in the riped basil leaves.

Shake vigorously together for 30 seconds and pour into martini glass.

Garnish with grapefruit.

Ultimate Ham and Egg Breakfast Sandwich

My husband loves breakfast sandwiches and I love them because they are awesome in the morning and quick and easy to make. This one is especially delicious, unique and easy. Enjoy!

Ingredients:
- 1 poppy-seed bagel
- 2 eggs, beaten
- 2 slices ham (any type)
- 3-4 tomato slices
- handful fresh spinach leaves
- vegetable oil
- salt
- pepper

To Make:
In a deep pan, pour about 1/3 of oil into the pan. Turn on the stove and heat the oil on medium-high heat.

Slice the bagel and toast on preferred setting.

Beat the eggs and add salt and pepper. Pour the eggs directly into the hot oil. Next, add the 2 slices of ham, directly on top of each other.

Gently fold the eggs into the ham to make the eggs fry around the ham.

After about 2 - 2.5 minutes, Gently remove the ham and eggs and place on a paper towel to remove excess oil.

Once the bagel is done toasting, place the ham and eggs directly on the bottom slice of the bagel.

Top with freshly sliced tomato and fresh spinach leaves.

Season with salt and pepper.

GOOD MORNING!

Potato Croquettes

This dish is great if you have leftover mashed potatoes from a holiday party or family meal. This will completely transform your leftovers into something totally different!

Ingredients:
- Leftover mashed potatoes
- fresh parsley
- vegetable oil
- cooking spray
- salt
- pepper

To Make:
In a deep pan, fill about 1/3 with vegetable oil. Set the stove to medium high heat and let the oil heat up.

Dice up the fresh parsley and mix into the mashed potatoes. Add more liquid to the potatoes if they are too dry to work with.

Spray a large spoon with cooking spray and using the spoon, scoop out the potatoes and drop them gently into the hot oil.

Repeat this until all potatoes are cooked. You will have to do this in batches since the croquettes are fairly large.

Season each croquette with salt immediately after removing from the hot oil. Let each new batch rest on several paper towels to remove excess oil.

Sexy Pumpkin Bread

When it's cold outside, nothing says winter better like good ole' PUMPKIN. Pumpkin can not only be made into delicious pies and cheesecakes, but BREAD and let me tell you, this bread is DELICIOUS. Breakfast, lunch, dessert, snack or anywhere in between, this bread is IT! It's really easy too!

Ingredients (Makes 2 loafs):

- 3 cups sugar
- 3.5 cups flour
- 1/2 cup plain applesauce
- 1/2 cup olive oil
- 4 egg whites
- 1 can (16 ounces) unsweetened pumpkin
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2/3 cup water
- 1 teaspoon nutmeg
- 2 tablespoons cinnamon
- 2 tablespoons pumpkin pie spice
- 2 tablespoons vanilla extract

To Make:

Preheat oven to 350 degrees.

Grease or spray to loaf pans.

In a large bowl, mix together the sugar, applesauce and olive oil. Add in the eggs and pumpkin.

Mix together the dry ingredients in a separate bowl. Next, add both together and slowly add the water. Divide the batter between both loaf pans.

Bake for 30-40 minutes or until a cake tester comes out clean.

Let cool for about 10-20 minutes before removing from pan.

You can serve immediately or let it come to room temperate.

This will be the most delicious pumpkin bread you've EVER tasted.

Mini Sal-Tun Burgers

I created this dish in the summer time, but I had a craving for it the other night so I decided to make them and they were DELICIOUS. This is such a unique burger, it's unlike anything you've EVER tasted!


Burger Ingredients:

- 1/2 pound fresh Ahi-Tuna
- 1/2 pound fresh Atlantic Salmon
- 1/4 cup soy sauce
- 1 green onion, diced
- 4 fresh basil leaves
- 1 lemon
- 1 tablespoon olive oil
- crushed red pepper flakes
- salt
- pepper
- 4 mini rolls

Topping Ingredients:

- 1/2 red bell pepper, diced
- 6 garlic cloves, chopped
- 1 cup fresh spinach leaves
- 1/2 lemon
- salt
- pepper


To Make:

In a large food processor, add in the Ahi tuna, salmon, soy sauce, green onions and basil leaves. Add in the juice of 1 freshly squeezed lemon and the olive oil. Add in 1/2 teaspoon of the following: crushed red pepper flakes, salt and pepper. Pulse 4 times for 3 seconds each time.

Remove the mixture and form into 4 patties. Grill for 2.5 minutes on each side.

In a medium saute pan, saute the red bell pepper and the garlic in olive oil until tender, about 8 minutes on medium heat. Stir frequently.

In a seperate pan, saute the spinach in olive oil for about 3-4 minutes until slightly wilted. Add salt and pepper to taste and sqeeze the juice from half of a lemon overtop.

Toast the rolls. Place the pepper and garlic mixture on the bottom of each roll. Top with Sal-Tun patty then place spinach overtop.

Slice diagoally and serve while hot.