Puerta Vallarta Shrimp Cakes with Avocado Aioli:

This is a recipe heavily inspired by Food Network chef Marcela Valladolid, with a couple exceptions. I made cakes instead of burgers, red onion instead of white, and olive oil instead of canola. She is an amazing chef, who teaches healthy recipes with real Mexican flavors.

Ingredients for the shrimp cakes:

- 1 pound cooked medium shrimp, shelled and deveined
- 1 large egg
- 2 tablespoons chopped cilantro
- 1 garlic clove, peeled
- 1/4 cup breadcrumbs
- 1 poblano chile, roasted, peeled, stemmed, seeded and diced (use roasting directions from the roasted bell pepper below).
- 2 tablespoons chopped red onion
- Sea salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons olive oil

Preparation:

1.) Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree.

2.) Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again.

3.) Transfer contents of food processor to a large bowl.

4.) Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well.

4.) Chill for 15 minutes. Form patties 3 inch cakes and set aside.

5.) Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, 2 to 3 minutes per side, depending on thickness. Drain on paper towels.

Ingredients for avocado aioli:

- 1 medium avocado, halved, seeded and peeled
- 1/4 cup mayonnaise
- 1 tablespoons fresh lime juice
- 2 medium garlic cloves, peeled
- 1 serrano chile, cut in half and seeded
- 2 tablespoons chopped cilantro
- Sea salt and freshly ground black pepper, to taste

Preparation:

1.) Chop avocado and blend in the food processor.

2.) Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth.

3.) Check and adjust seasoning.

4.) Drizzle on shrimp cakes.

Enjoy!

Roasted Bell Peppers:

Roasted bell peppers add flavor and depth to many recipes. I like to stuff them in chicken breast, put them in homemade hummus, use them in salads, etc. You can purchase them at the grocery store or roast them yourself. I like to do it myself, because they have a fresher taste. Also, you can find many color variations these days, and make a medley like the one I made pictured above.

Directions:

1.Cut whole peppers in halves or quarters; remove seeds and membranes.

2.Place peppers on an oiled baking sheet, skin side up.

3.Place the baking sheet on a rack in the oven, about 4 inches from the broiling unit.

4.Broil until skins are blackened.

5.Immediately transfer the peppers to a paper bag; seal and let stand for about 15 minutes. The steam within the bag will help to loosen the skins.

6.Remove from the bag. When cool enough to handle, remove peel with hands. Most of the time they peel easy. For the stubborn pieces, use a vegetable peeler or paring knife.

7.Place the peppers in an air tight container and drizzle with olive oil. Store in the refrigerator for up to 1 week.

Enjoy!

Horiatiki:

Horiatiki is a traditional Greek salad. It is easy to make, and is a healthy addition to any meal. You can serve it as a side, over a bed of lettuce, or with some bread as a light meal. I brought it as a side to my family's Easter dinner. I did not get any complaints.

Ingredients:

- 3 tomatoes cut into wedges
- 1 large cucumber sliced into thick half-moons
- 1 bell pepper chopped
- 1/2 red onion sliced into rings
- 18 kalamata olives
- 1/4 cup crumbled feta
- 8 artichoke heart halves
- 1 can garbanzo beans drained and rinsed
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 1 garlic clove
- 1/2 teaspoon dried oregano
- salt and pepper to taste

Preparation:

In a large bowl toss tomato, cucumber, bell pepper, onion, olives, artichokes, and garbanzo beans. Set the feta cheese aside.

In a small bowl mix oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Then mix the dressing with the ingredients in the large bowl, making sure all the vegetables are coated well. Fold in feta cheese.

You can eat this salad right away, but I recommend refrigerating and waiting a couple hours. Enjoy!

Ginger Balsamic Mahi Mahi:

This is recipe that I found online and modified. I love the flavors and it works well with any kind of fish.

Ingredients:

- 3 tablespoons balsamic vinegar
- 3 tablespoons honey (or sugar sustitute)
- 3 tablespoons soy sauce
- 2 tablespoon olive oil
- 1 teaspoon minced ginger
- 1 clove garlic
- 1 teaspoon red pepper flakes
- fresh ground black pepper
- 4 mahi mahi fillets
- cooking spray (I like to use my Misto with olive oil)

Preparation:

Set aside mahi mahi filets and cooking spray. Mix the remaining ingredients together in a shallow dish. Place mahi mahi fillets in marinade and coat well. Let the filets marinate for at least 20 minutes. I usually place them in marinade a for a couple hours, but 20 minutes will do fine (it basically depends on your schedule needs).

Spray skillet with cooking spray. Heat skillet to medium high heat. Place filets and half of the marinade in the skillet. Cook fish 5-7 minutes on each side, or until you can flake it with a fork.

Serve immediately and enjoy!

Easy Sun-dried Tomato Hummus:

Many people buy hummus at the grocery store not realizing how easy it is to make it at home. Hummus is made with many ingredients that most of us have in our pantries year round. It is an excellent source of fiber and antioxidants. You can use it as a dip for whole grain pita chips or vegetables. I love to use cucumbers, sugar snap peas, and celery. This is a recipe that I got from my sister. We are both big fans of Mediterranean food.

Ingredients:

- one can of garbanzo beans (drained and rinsed)
- 4 sun-dried tomatoes from bag (you can also used jarred, but you may want to use less olive oil)
- 2 tablespoons of olive oil
- 1 garlic clove minced
- 2 teaspoons Sriracha
- 2 teaspoons of lemon juice
- 2 teaspoons of tahini (Optional - It will make the hummus smoother, and a bit richer in taste)
- a splash of balsamic vinegar (my secret ingredient)
- salt and pepper to taste

Preparation:

Put all ingredients in a food processor. Process until all the ingredients are smooth.

Chill for an hour and enjoy! I will post a picture soon!

Ginger-Dijon Glazed Pork Chops:

This is a delicious recipe that can be used for any cut of pork or beef. It is a recipe that really brings some unexpected flavors together. My sister and I prepared this for a small dinner party and everyone wanted a copy of the recipe.

Ingredients:

- 1 1/2 teaspoons of Dijon mustard
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon of dried thyme
- 1 large garlic clove
- salt
- 4 pork chops
- cooking spray (I like to use my Misto with olive oil)
- freshly ground black pepper

Preparation:

Heat oven to 450 degrees.

In a small bowl, stir together mustard, sour cream, ginger, thyme, garlic, and a pinch of salt; set aside.

Coat a large ovenproof skillet with cooking spray. Heat skillet to medium high and brown both sides of pork chop (about 2 minutes per side). Remove from heat, sprinkle with fresh ground black pepper, spread mustard mixture on pork, and put skillet in the oven. Cook for about 15-20 minutes, or until internal temperature reaches 150 degrees.

Serve warm and enjoy! I will post a picture soon!

Chicken Breasts Stuffed With Feta and Sun-dried Tomatoes:

This is a recipe that I got from the "South Beach Diet Super Charged." I highly reccomend the book, because it can help the average person change their lifestyle, and pallete (the way food tastes to you).

I made a few changes to the original recipe; I used less oil, use regular feta(instead of reduced fat), and substituted Italian seasoning for dried basil. I am huge fan of Italian seasoning, and I purchase it in bulk from Costco. If you want to switch the recipe up even more you can omit sun-dried tomatoes and use spinach.

Ingredients:

- 1/3 cup feta cheese
- 2 sun-dried tomoatoes from jar finely chopped (You can also use the bagged type as well - add an extra teaspoon of oil to the mixture).
- 1 garlic clove minced
- 1/2 teaspoon Italian seasoning
- Fresh ground black pepper
- Salt
- 4 chicken breasts
- Cooking spray (I love to use my Misto sprayer with olive oil)

Preparation:

Heat oven to 425 degrees

In a small bowl, combine combine cheese, tomatoes, garlic, and Italian seasoning. Season with pepper and mash together well with a fork.

Butterfly chicken carefully by carefully cutting horizontally along each edge of the breast, three quarters of the way through. Stuff one fouth of the mixture in each breast. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.

Coat a large ovenproof skillet with spray oil and heat to medium high. Add chicken and brown both sides (about two minutes each side). Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes.

Remove from oven and serve warm. Enjoy!

Mahi Mahi With Citrus:

This is a pretty good and simple Mahi Mahi recipe. My husband really loved it.

Ingredients:

- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 garlic clove minced
- 1/2 teaspoon Italian seasoning
- 2 Mahi Mahi fillets
- Salt and Pepper to taste

Preparation:

Mix together oil, lime juice, lemon juice, garlic, Italian seasoning, salt, and pepper. Pour mixture in a shallow bowl. Place fish in shallow bowl and turn to coat and marinate at room temperature for 15 minutes.

Heat nonstick skillet over medium high heat. Add fish and cook for 3 or 4 minutes per side. The fish will be done when it is opaque in color and can be flaked with a fork.

Serve Immediately. Enjoy!

Balsamic Glazed Salmon:

This is a basic salmon recipe that is easy to make when you are getting tired of more traditional salmon recipes.

Ingredients:

- 2 salmon fillets
- 1/2 cup balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- dash of salt
- 1 teaspoon of black pepper

Preparation:

Heat oven to 450 degrees.

Mix all ingredients in a small bowl, then pour into an 8x8 baking pan. Place salmon fillets in baking pan. Cook for five minute, and then turn. Cook for another 5 minutes, or until salmon is opaque throughout.

Enjoy! I will post pictures soon!

Avocado and Crab Seafood Salad:

I am one of those people who loves the store bought crab seafood salad. I also used to work for a grocery chain and know how full of fat and preservatives that salad is. Here is a recipe that I think is just as good. I adapted it from my South Beach Cookbook.

Ingredients:

- 1/4 cup chopped fresh cilantro (if you are not a fan of cilantro, you can skip this one)
- 2 tablespoons reduced fat mayonnaise
- 1 tablespoon reduced fat sour cream
- 1/4 cup chopped roasted bell pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped celery
- 1 tablespoon fresh lime juice
- 1/4 teaspoon Cayenne pepper
- 1 pound crab meat or imitation crab meat
- 1 large ripe avocado: pitted, peeled, and cut into 1/4 inch cubes
- Salt and pepper to taste

Preparation:

Combine cilantro, mayonnaise, sour cream, bell pepper, onion, celery, cayenne, and lime juice in a medium sized bowl. Mix in crab meat and season with salt pepper. Gently fold in avocado.

You can mix this into salad or spinach, or stuff inside a whole wheat pita. Enjoy!

Mini Chocolate Swirl Cheesecakes:

This recipe is a delish way to enjoy cheesecake without the guilt. Since it is homemade, you also don't have a bunch of preservatives in it. This recipe can be tailored to meet your sweet tooth by skipping the cocoa powder all together for a plain cheesecake taste, or adding items such as lemon extract and lemon zest for lemon cheesecake. Your imagination is limit.

Ingredients:

- 6 ounces reduced-fat cream cheese (at room temperature)
- 1/2 cup part-skim ricotta cheese
- 3 teaspoons of granular sugar substitute (I suggest the stevia variety)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons unsweetened cocoa powder

Preparation:

Heat oven to 350 degrees. Line 6 muffin cups with paper or foil liners.

Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.

Put about half of the batter into muffin cups. Adding cocoa powder to the remaining batter and combine. Add a heaping tablespoon of cocoa batter to each muffin cup and gently fold with a knife to create a swirl.

Place the muffin tin in a large roasting pan and fill with hot water to reach halfway up the tin. Bake until cakes are puffed and set, 18 to 20 minutes. Remove from water and cool to room temperature. Refrigerate until chilled, about 2 hours.

Enjoy! I will post a picture soon!

Crispy Kale Chips:

This is a delish and simple recipe that can take the place of processed chips. There all sorts of variations of this recipe online. This one is a combination of a couple that I like. You can tailor it to meet you you flavor needs by adding ranch seasoning, grated Parmesan, or pepper.

Ingredients:

- 1 bunch of Kale
- 1 tablespoons of olive oil
- 2 teaspoons of lemon juice
- Salt to taste

Cooking Instructions:

Rinse kale in a colander and let dry.

Preheat the oven to 400 degrees. Coat a large baking sheet with oil spray.

In a bowl mix olive oil and lemon juice, and set aside. Trim the stems off the kale and rip into two inch pieces. Mix kale and olive oil mixture together with your hands until thoroughly coated.

Place kale evenly spread out on greased baking sheet. Bake for 10 to 12 minutes, until the kale is crispy to the touch and the edges are beginning to brown.

Enjoy! The featured picture is crispy kale chips seasoned with ranch.