Chicken Salad

https://www.epicurious.com/recipes/food/views/chicken-salad-with-grapes-and-walnuts-108165

Sweet potato, eggs and spinach breakfast

Sauté leeks in olive oil.  Careful to soften them without browning them. This takes a minute. Be patient.

Add a small serving of sliced, raw sweet potato (can prepare sweet potato in advance to save time).  Add a small serving of butter if you're feeling naughty.  Let leeks and sweet potato soften in the pan.  Sprinkle with seasonings (salt, pepper, etc). 

Add an egg and cook covered on low. Turn if you must, otherwise cook until almost done. 

Finally add a generous handful of fresh leaves of spinach and wilt while the egg finishes.  Probably a good idea to cover the pan while everything cooks.

When finished serve all together!

Pan Seared Ahi Tuna with jalapeño, ginger, and avocado

Yield:

1 serving

Level:

Easy

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 (6-ounce) block sushi-quality tuna
• 1 ripe avocado, halved, peeled, pitted, and sliced

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Watch how to make this recipe.

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Deanna's Tilapia

2 fish filets - thawed, rinsed and patted dry
3 cloves garlic
salt, pepper, cumin, paprika, oregano and thyme
about 2 tsp toasted sesame oil
1 medium red onion, thinly sliced
olive oil
2 small tomatoes (halved and cut into wedges)
1 lime

Stir together spices and oils - except oregano and thyme.  Marinate the fish with the mixture for about 10-15 min.  Saute the fish for about 3 minutes on each side.  Careful when taking the fish out and transfer it to a plate.   Squeeze immediately with some fresh lime juice. 

In the same skillet, saute the onions with oregano and thyme. Then add the tomatoes with a little salt.  When cooked, top the fish with the onions and the tomatoes.  Serve everything with/on rice.

Cheesecake!!!

4 packages cream cheese
1 1/4 cups sugar
1 tablespoon vanilla
4 eggs

Crust
1 package graham cracker crust
1/4 cup butter
1/4 cup sugar

Crust: Crush graham crackers. Melt butter.  Blend together with sugar.  Press into 8" or 9" springform pan and bake at 350 for 5 minutes.

Place cream cheese in microwave on low power for 2 minutes to soften. Whip cream cheese, sugar and vanilla until smooth.  Beat in eggs until blended.  Pour over crust.

Bake at 350 for 15 minutes.  Lower the oven temp to 200 and back for 1 hour and 10 minutes until the center no longer looks wet or shiny. 

Delmonico Steak with anchovy butter

Also a find in a book from a garage sale called "Grilling"

1 1/4 sticks of softened butter
8 anchovy filets in oil, drained and chopped coarsely
2 tablespoons chopped, fresh, flat-leaf parsley
4 rib-eye steaks, about 8 oz each
sea salt and freshly ground black pepper

Put the butter, anchovies, parsley and a little pepper in a bowl and beat well.  Transfer to a sheet of foil and roll up into a log shape. Chill until needed.

Season the steaks and grill as desired.

Transfer the steaks to a warmed serving plate and top each with 2 slices of anchovy butter.  Let rest for 5 minutes before serving.  

Grilled zucchini, feta and mint salad

This comes from a book I bought at a garage sale called "Grilling".  It turns out this is one of my new favorite recipes for zucchini!

1 tablespoon sesame seeds
6 medium zucchini
3 tablespoons extra virgin olive oil
6 oz. feta cheese
a handful of fresh mint leaves

dressing
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove (crushed)
sea salt and freshly ground black pepper

Toast the sesame seeds in a dry skillet over medium heat until golden and aromatic.  Revove from the pan and cool.

Preheat the frill.  Cut the zucchini diagonally into think slices.  Toss with the olive oil and season with salt and pepper.  Cook over heat for 2-3 minutes on each side until charred and tender.  Remove and let cool.

Combine the dressing ingredients in a lidded/screw-top jar and shake well.  Season to taste with salt and pepper.  Put the zucchini, feta and mint in a large bowl.  Add the dressing and mix until well-coated.  Sprinkle with the toasted sesame seeds and serve.