In the spirit of trying to lose that last 20 lbs. or so of stubborn belly fat from the holidays, let’s make something healthy today!  Sort of!  In a faux-healthy, Japanese way, at least…

Today we will be making a lovely seared teriyaki tuna steak and serving it over a salad that is dressed with a sesame-ginger vinaigrette.  And to keep it super classy, we’re even adding pineapples!  Yeah!

So here is what you need:

For the tuna steaks:

  • 2-4 tuna steaks (You can cut them in half if the steaks are huge.)
  • 1 small can pineapple rings, drained
  • 1/4 cup soy sauce
  • 1 Tbs mirin
  • 1 tsp superfine sugar
  • OPTIONAL:  1-2 Tbs sake

For the salad:

  • Bag-O-Salad, and/or salad mixture of your choice
  • 4 Tbs. canola oil
  • 2 tsp grated fresh ginger, or 1 tsp dried ground ginger (ginger keeps in the freezer really, REALLY well…)
  • 1 tsp toasted sesame seeds
  • 1/2 tsp dark sesame oil
  • 2 Tbs. honey
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar

Directions – tuna:

  1. Mix together the soy sauce, mirin, sugar, and sake.
  2. Marinate the tuna steaks for at least an hour.
  3. Remove the tuna from the marinade, and reserve the marinade.
  4. In an oiled skillet over medium-high heat, sear the tuna, about 2 minutes on each side.
  5. Remove the tuna when done, and add pineapple rings to the pan.
  6. Pour in the rest of the marinade, and reduce.
  7. Turn over pineapples to caramelize each side.  Yum!

Directions – salad:

  1. Mix together the salad dressing ingredients listed above.  Whisk or shake well to emulsify.
  2. Pour dressing over salad mixture and toss.
  3. Divide into individual servings.
  4. Top with tuna and pineapple rings.
  5. Drizzle with leftover marinade from pan.
  6. Enjoy!


I’ve got a really good one for you today!

I was at World Market and picked up a mini version of Spanish chorizo.  And I had some scrimps sitting in my freezer at home.  So I decided to make this little concoction…

Penne with Shrimp, Chorizo, and Asiago cheese!


  • 10-12 shrimp (Mine were in a bag in my freezer.  Feel free to use fresh ones.)
  • 2 1/4 cups heavy cream
  • 1 cup grated Asiago Cheese
  • 2 tablespoons butter or olive oil
  • 1/2 cup chopped Spanish chorizo  (You can use Mexican chorizo if you want, but it will just fall apart and get runny and gross.  So whatever floats yer boat…)
  • 1 tablespoon chopped garlic
  • 3/4 cup peas
  • 1 box Penne pasta
  • 3/4 cup white wine


  • While you are making the sauce, cook the penne according to directions on package.
  • Save yourself some time and dishwashing by throwing the peas into the water with the penne.
  • When penne is done, set aside.
  • In a nonstick frying pan, fry the shrimp until they are done.  Or just follow the cooking directions on the bag of frozen shrimp.
  • Remove shrimp and set aside.  (And remove the extraneous sauce matter from the pan, if your shrimp came in a bag.

    • In the same pan, add the chopped chorizo and garlic (and a little oil, if you think it will stick.  It probably won’t, but still…)
    • Cook until crunchy and brown.

    • Add the white wine and reduce until it looks something like this:

    • Add the heavy cream and reduce until the sauce is thick.
    • Then add cheese.

    • Then add drained pasta and peas….

    • Mix it all together…

    • Plate it up, and add some Parmesan or something if you want….


    Oh, by the way, how do you like my snazzy new apron that I got in N’Awlins?

    It’s so Me, don’t you think?  =-D

    So this week I’ve started low carbing.  Again.  Joy.  But at least I get to have cheese…

    Since I’ve done this drill many, many times before, I decided to start off my low carb experience with something extra super yummy…

    Salmon and Fauxtatoes with Roasted Asparagus!

    For the salmon you will need:

    • salmon filets

    • and the flavoring agent of your choice.  You could go as simple as salt/pepper/olive oil, or you could do what I did and use my favorite go-to Bottle O’ Asian Flavor:


    1. Get a zip top bag.
    2. Put salmon into bag.
    3. Pour in marinade of your choice.
    4. Close top, squish around to coat all the salmon, and put into fridge for at least 30 minutes, while you work on…


    These are seriously my favorite low-carb luxury foods…  SO yummy!


    • 4 oz cream cheese
    • 1 tsp chopped garlic.  Yes, I am lazy and get mine in a plastic jug.
    • 1 Tbsp butter
    • 1/3 cup heavy cream
    • A few sprigs of fresh rosemary (or 1/2-1 tsp dried)
    • 1 bag of frozen cauliflower, or 1 head of chopped cauliflower


    1. Put cauliflower into a big pot, add water to cover, and add cream.  (The cream keeps the cauliflower from turning grey.   Yuck.)
    2. Bring to a boil, and boil the everloving snot out of the cauliflower.  For at least 20 minutes.
    3. In the meantime, chop the rosemary (if it’s fresh.  Otherwise…Measure your rosemary sawdust?)…

    4.  After your cauliflower has been boiled half to death, drain it and add it back to the pan, or a blender or food processor…

    5.   Add the cream cheese, garlic, butter,  and rosemary.

    6.  Smoosh, whirr, blend, or destroy the mixture into a pulp.  Whee!

    7.  OPTIONAL:  Put  into a casserole dish and put into the oven while the salmon and asparagus are cooking.

    Speaking of…

    Roasted Asparagus!

    This is amazingly, unbelievably good stuff!


    • 1 bunch of asparagus
    • 1/2 lemon, sliced
    • A few sprigs of fresh rosemary.  If you don’t have rosemary, use 1/2 tsp herbes de provence.  Yeah.  Get the rosemary.
    • olive oil
    • salt
    • pepper
    • 1/2 tsp minced garlic
    • aluminum foil for baking.


    1. Wash and break woody ends from asparagus spears.  (You can do this by bending the spears until they snap.  They should break exactly where they’re supposed to!  SCIENCE!)
    2. Put asparagus onto a 1-foot long sheet of aluminum foil.  Add salt, pepper, garlic, and olive oil.  Mix around to coat all the spears.
    3. Rearrange into a tidy stack, and top with rosemary and lemon slices
    4. Make a packet by gathering the two long ends of the foil and rolling down, then rolling in the two side ends.
    5. Bake in the oven at the same time as the salmon.  (Or put the asparagus in 5 minutes before the salmon.)  Total baking time should be 15-20 minutes at 425F.

    Back to the Salmon…

    • Remove salmon from marinade, put into oiled pan, and bake at 425F for 12-15 minutes.
    • (Cook it at the same time as the asparagus.)

    When everything’s done, plate it up and chow down!

    Sorry, but this will be a short entry.  I just had to brag…

    Last night, I made the BEST salad for dinner!

    Fancy-Shmancy, eh?

    Fancy-Shmancy, eh?

    Here are the ingredients for 2 servings:

    • leftover crab from random cajun restaurant, removed from shells (or anywhere you want to get crab from.  But don’t use the fake stuff.  Just don’t.)  I think I had about 1/2 lb. of crab, including the shells, but this would probably be better with more.
    • a bit of mayo, plain yogurt or olive oil
    • 1/2 avocado, sliced thinly
    • 1/2 cucumber, sliced thinly on a mandolin, or diced finely
    • 1/2 mango, diced
    • 1/2 red bell pepper, diced
    • 2 Tbsp cilantro
    • zest and juice from 1 lime
    • 1/4 cup diced red onion
    • OPTIONAL:  1 jalapeno pepper, minced
    • Bag-O-Salad, whatever kind you like. 
    • Non-creamy dressing for salad.  (I used the white balsamic vinaigrette that came with the salad bag.)

    To assemble:

    1. Dump the salad bag ingredients into a large bowl and mix to your little heart’s content.  Set aside.
    2. If necessary, remove crab meat from shells.  Discard shells, unless you want to save them and get all gourmet and make a stock with them later, but whatever. 
    3. Add mayo/yogurt/olive oil (I used 1-2 Tbsp of mayo) to crab and mix well.  (This is to bind the crab together.  You can skip this step if you like.  But it just adds to the Yummy.)
    4. Mix  lime juice/zest, mango, bell pepper, onion, cilantro (and jalapeno).
    5. Get a bowl. (A small salad/soup bowl is fine.)  Line the bowl with plastic wrap (leave enough on the edges to overlap later) and spray with non-stick spray.
    6. Add avocado, in whatever decorative pattern you choose, to each bowl.
    7. Add 1/4 crab mixture to each bowl.
    8. Add enough of mango relish to cover the crab.  Maybe even a little more. Whatevs.
    9. Split remaining crab mixture between the bowls, making another layer.
    10. Add a layer of cucumber particles to each bowl.
    11. Now this is where the extra plastic wrap comes in…  Take the extra flap of plastic wrap from each side, fold it over the stuff that you placed in each bowl, and smoosh the salad down, compacting everything.
    12. Divide the (lettuce) salad among 2 plates.
    13. Unfold the plastic wrap flaps from the top of each bowl, then carefully/quickly flip each bowl over on top of its respective plate of lettuce, and take off the bowl.
    14. Remove plastic wrap.
    15. Marvel at your general awesomeness. 
    16. YAY!!!!