Cooking

What do you do when you get tired of shrimp scampi? Break out the champagne! Grab some extra large shrimp, a little shallot and tarragon and you'll be good to go.

This dish was a hit at my house, I hope you'll like it as well.

I LOVE scallops. They are less work than shrimp, cheaper than lobster, and taste great. One of my favorite ways of having them is scampi style with butter and garlic but, after a while, that can become a little boring and I long for something different.

A couple of months ago, we (my husband, two stepsons and I) were sitting around the living room getting ready to start a movie when the youngest (22) asked me if I had any dessert planned. Nope, not that night I told him, just a movie and a diet soda. Evidently, that didn't cut it.

All across the nation hamburgers, hot dogs, seafood and steaks are being cooked to perfection and plated up in America’s homes. But what’s missing? What else can we do to zip up these delectable delights and bring a little more flavor into our grilled meat perfection?

Compound butter.

When I first started low carbing, I really missed having popcorn at the movies and wished there was a crunchy, salty snack that would fit the bill while still being fairly low in carbs. Nuts and beef jerky were nice but they just didn’t quite cut it and I was left longing for something more.

This week, I’d like to cut to the chase. It's all about snacks and munchies, especially for the movies. One of my favorites? Marcona Almonds.

Of course, Marcona Almonds are VERY expensive. At last count, about $7.50 a bag at Trader Joe’s. When they were $5 a bag, I used to buy them now and then as a treat but now? I just can’t. I can’t justify $7 for a few measly nuts!

So what do you do? Make your own, of course! Here’s my solution to delicious (if overpriced) gourmet almonds…

The weather is finally cooling off and the holidays are just around the corner. You know what that means, time to make those favorite soups and stews that you just didn’t bother with during the summer months. One of my favorites? The classic French Onion Soup.

The beauty of this soup is that it’s easy. The only trick is letting the onions brown long enough to increase the depth of flavor in the finished product. Everything else is easy peasy!

So, grab your grandma’s vintage Hull or McCoy ovenware bowls and get ready for a winter treat.

Salmon is my favorite fish. I LOVE it. Grilled, poached or sautéed, I’ll eat it any way I can get it. Many times all I need is a spritz of lemon and a pinch of sea salt and I’m ready to dig in.

Then there are times when I feel like something special and decidedly uncommon. A dish you can’t get on a standard menu while dining out but yet is so sinfully simple to prepare. What am talking about? Grilled Salmon with Pomegranate Glaze!

These little gems can be prepared either sweet OR savory (or both!) and they’re quick and easy to do.

You'll Need:

• 2-3 large, low carb tortillas (Mission work best)
• Butter (you can use oil but if you really want them to taste good, use butter!)

Konjac? Shirataki? Konnyaku? Where am I—Japan?

Nope, you’re not in Japan. But, with access to exotic ingredients from all over the world, you almost could be. There used to be a time when the standard Joe didn’t know that a “latte” was a coffee drink and “wasabi” was the Japanese version of horseradish. Now, you can find lattes on every corner and get wasabi roots, wasabi in a tube and wasabi powder at your local grocer. My, how times have changed.