#ThursdayTweetTreats, Thursday is Sweet Day at Food is Love

Thursday is Sweet Day at Food is Love! Last Thursday we started a Wonderful New Feature Called #ThursdayTweetTreats where An assortment of my Foodie Friends drop by with their Sweet Treats and we share them on Facebook, Blogs and Twitter!

Strawberry Napoleons, An Easy and Impressive Dessert

This is a Dessert from my Cookbook,  5 Ingredient Solutions. It's a great little cookbook, but I get alot of flack for it. You see there are alot of Recipe Snobs. They believe that if a recipe calls for an ingredient that is pre-made or store bought than it isn't really a recipe.
I started writing and publishing this blog for 1 reason and only that reason to reinforce the idea that any food eaten at home with family is better than one eaten in the backseat of an SUV. I still believe that today. If that makes me a person who condones "shortcuts" , then so be it. What many "Recipe Snobs" don't understand is that the world has changed. Well, the US has changed. With more than 50% of the nation's children coming from Single Parent homes because if the ever increasing divorce rate. Working Parents cannot consistently provide an evening meal without "some" help. The truth is if we "shame" them into thinking that what little shortcuts they take, make what they do bring to the table less than optimal, then they will be discouraged and not bother at all. That's counter-productive to my mission and not what I'm about.

Here, I am bringing my signature Strawberry Napoleons! Try to tell me you don't want to lick the screen!
I can promise that this Dessert will be easier than alot of other desserts I have brought to you and it will deliver EVERY single time you serve it!
Essentially it's a Strawberry Shortcake with the Volume turned to BLAST! Enjoy!

Ingredients:

1 sheet Prepared Puff Pastry
2 Tbsp Apricot Preserves
1 ½ cups sliced Strawberries (4 whole berries, garnish)
1/2 cup Strawberry Preserves
3.4 oz. box Instant Vanilla Pudding Mix
2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.
Defrost Pastry according to box directions.
In a small microwaveable bowl, warm Apricot preserves for 30-40 seconds until thin

Read more

Winter's Greatest Comfort Food, Red Wine Short Ribs

The Winter can be tough and we need something warm in our tummy to give us the deep down, in our core comfort, to get us through.... Read More  

The Ultimate Foodie Valentine Contest!

Win a $50.00 Visa Gift Card  for simply pinning an image to your Pinterest Board!
Stop by the Website to get Details: Click on the photo!

1. DISCLAIMERS. (i) Entries that are lost, late, misdirected, incorrect, garbled, or incompletely received, for any reason, including by reason of hardware, software, browser, or network failure, malfunction, congestion, or incompatibility at Sponsor’s servers or elsewhere, will not be eligible. In the event of a dispute, entries will be deemed submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet Access Provider, online service provider, or other organization (e.g., business, educational institute) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address. (ii) Sponsor, in its sole discretion, reserves the right to disqualify any person tampering with the entry process or the operation of the web site. Use of bots or other automated process to enter is prohibited and may result in disqualification at the sole discretion of Sponsor. (iii) Sponsor further reserves the right to cancel, terminate or modify the Promotion if it is not capable of completion as planned, including by reason of infection by computer virus, bugs, tampering, unauthorized intervention, force majeure or technical failures of any sort. (iv) Sponsor Entities are not responsible for errors in the administration or fulfillment of this Promotion, including without limitation mechanical, human, printing, distribution or production errors, and may modify or cancel this Promotion based upon such error at its sole discretion without liability. (v) SPONSOR ENTITIES MAKE NO WARRANTIES, REPRESENTATIONS OR GUARANTEES, EXPRESS OR IMPLIED, IN FACT OR IN LAW, AS REGARDS THIS PROMOTION OR THE MERCHANTABILITY, QUALITY OR FITNESS FOR A PARTICULAR PURPOSE REGARDING ANY PRIZE OR ANY COMPONENT OF ANY PRIZE. (vi) CAUTION: ANY ATTEMPT BY AN ENTRANT TO DELIBERATELY DAMAGE THE WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THIS PROMOTION MAY BE A VIOLATION OF CRIMINAL AND/OR CIVIL LAWS, AND SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR RESERVES THE RIGHT TO SEEK REMEDIES AND DAMAGES (INCLUDING WITHOUT LIMITATION ATTORNEYS’ FEES) FROM ANY SUCH ENTRANT TO THE FULLEST EXTENT OF THE LAW, INCLUDING CRIMINAL PROSECUTION.

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Homemade Waffles are a Breakfast Treat!

I Love Homemade Waffle for Breakfast! Check out my Fast and Easy Recipe
Get recipe!

Girls Night In! Chocolate Cherry Heaven Cookies

It's Girls Night in!! Dee over at Seduction in the Kitchen has invited me to drop off something for her "Girls Night in" Series!
What a great way to get rid of the "Winter Blues".
Here in South Florida, the Winter Blues really aren't so blue. It's our chance to get out and enjoy the cooler weather and not be stifled by the humidity. In this break I also get to bake more... My most girly girl kind of baking is of course Chocolate!
In this recipe I include a little extra something special! Cherries!!!
Enjoy!! Get the Recipe Here...

Hearty Ham and Bean Soup for a Blustery Florida Afternoon

Homemade Cranberry Sauce A Foodie's Valhalla

I like to call the upcoming week a Foodie's Valhalla!
Thanksgiving is a wonderful Celebration where we sit as a family / friends to share in a meal and give Thanks for all that we share and experience as a community.
It is a Fantastic way to validate my mission in Blogging,  Food is Absolutely a big expression of LOVE !
Please try to take a moment to sit back and observe your surroundings this week. Observe the Community, the Family, the genuineness of your Gratitude. Be aware that you are here, you are able to share a meal. The contents of the meal really doesn't matter, the size of the meal or company don't matter. Being ALIVE and able to experience it, is ALL that matters. Take that moment and observe it, take it in and experience FULL enjoyment in it. Happy Thanksgiving ALL :)

Homemade

Cranberry Sauce



24 oz Fresh Cranberries
2 1/2 Cups Water
1 Cup Sugar (to taste)
Zest of 1 Large Orange
Juice of 1 Large Orange
*optional
2 Tbsp (unflavored) Gelatin dissolved in 1/2 cup warm water.

Place Cranberries, Zest, Juice and Water in a Large Pot, bring to Boil, reduce to Low Simmer ("2" on an electric stove) for 15 mins.
Remove from Heat, Add Sugar, 1/2 cup at a time.
TASTE. Keep adding until you are happy.
Add gelatin if using.
*Cranberry skins have natural pectin, so at the end of the simmer, you will have a nice compote that will thicken slightly when cold. But, if you'd like to strain them out, add the gelatin and combine until completely integrated in the remaining sauce, for a thicker sauce.
Let sit, 15 mins until cool enough to transfer to storing container. Refrigerate until ready to use. Serve Cold.
(Personally I keep the skins in my compote for a natural tasting and looking end result)

Traditionally Speaking, Food is Love

We are coming upon the 3rd anniversary of Food is Love. I could go on and say how wonderful it's been and what an honor it's been to be a part of your lives, but that's a Given! If you know anything about me or the reason / mission for this blog you'll know that I am here writing, cooking and photoing (is that a word? well it is today) is because I want to demystify the kitchen for you.
My whole mission for this blog was to encourage and inspire you to make and eat Dinner at HOME rather than grabbing something at the drive thru.
So, for this blog post I'd like to indulge myself by sharing a little story with you.
This past week I spent a Glorious time with my Cousin Dot. (Dottie as she likes to be called)

Here we are at her 80th Birthday Party!
She is a phenomenon! Up until a year ago, she walked almost everywhere. She did all of her own errands, lived independently (very well, I might add) and ran 3 or 4 Committees within her church and community.
She was an integral part of my life when my Mom was diagnosed with Terminal Cancer and also when My Mother's brother was diagnosed and subsequently passed of the same. Dot is a cornerstone in so many people's lives.


As I sat with her for the week I became noticeably overwhelmed with memories of a time of unconditional love, attention and that familial security I grew up with. 
This is exactly what I encourage through my Blog. Those feelings are what help you to be the person you become. Family is the only place you can obtain the feeling that you will be accepted and loved for YOU. That's why I encourage You to have Dinner at home and not in the backseat of a car or in front of the television or the computer screen, but At the Table, with your family. Showing them that in no uncertain terms, that they are loved and accepted. The world outside can be cold, dismissive, cruel and certainly tough to navigate. When given the Armour of Reinforced Unconditional Family Love, your Family members can be secure in the knowledge that they are a part of something that will always be a safe harbor when things get too tough out there. They'll then be able to endure and not give up because you gave them the strength to move forward.
In planning the trip I began to speak to my Cousin Diane (Dottie's daughter) about what we would be doing, and who would be coming. You see this was all a Surprise for Dottie, She had no idea that her Birthday was the center of the surprises yet to come. Family came from corners of the country to celebrate a life well lived! Me from Miami, her Niece from Rhode Island, her Son from Colorado, her Daughter from Idaho and her friends & family who lived near by, were all in on the Dottie Birthday Surprise!

We planned how the surprises would go off, planned the party soiree and of course the Menu! The food for me and many of my family is an integral part of a celebration. Growing up, when we talk about Parties with our family and friends, we would always ask how the food was. Didn't you?
Many of our traditional foods are not readily available on the west coast, so part of the excitement was how would we get the ingredients to California without Dottie knowing.
I brought with me on the plane the chouriço. (Portuguese sausage) and found a little bakery in California where they sold our traditional breads and malassadas!
It was a coup de grande, A triple header to be sure!
We were set!

We had chouriço and peppers on Friday Evening. It was so awesome to see my cousins eat traditional food they don't normally have.
 (Colorado / Idaho don't have much in the way of Portuguese food either)

That night turned into a love fest. We all were sitting in the same room enjoying the Awesome Food, and had the best round of stories you can imagine. Stories of Old cars without seatbelts, getting stuck in the snow, the weekly budgets of 1954 - 1964, the hand me down dresses, the trips to VoVos on Sunday, the Church Festivals and so much more... The conversations started because Dottie's grandson wrote the most poignant birthday note to his Grandmother. He asked that if she had a moment "Could she shoot him an email or a just simply a note, telling him what Her life was like, at his age (20's)" Wow did that start a conversation among all of us! This sparked a fire in me. When Dot read the card, I immediately thought of her doing a Video for her Grandson describing what life was like at that time. (The Value of having your Grandmother telling those stories digitally right to YOU could be immeasurable.) What would you do for those memories on a file you could pull up forever? I know I would never be able to put a value on that!

Here's my thought.... This is my email : foodislove@ymail.com :
Share something with me via video, email, note, photos, collage, facebook wall etc....
What are your traditions? Write a note to your child, or your future generations. Share a Recipe, but also tell the story of the recipe. Don't think you can talk in the video (too shy) but you'd like to do the recipe in a video, let me know and I will send you a link so that You and I can talk about the recipe in a Google+ Hangout. We'll talk about where the recipe started, who inspired it etc.
I will then compile and share them on this Website. It will be here forever, for your Children, Grandchildren and Great Grandchildren to see.
This is what this Media is good for! Take advantage of what you can do for your legacy! Let me Help!
Thank You All for allowing me to indulge myself on my Blogiversary! Hope you enjoyed it as much as I did!

Dot* I hope you know how much you are loved and how important you are to all of us! We love you!
XOXOX

"Healthy" vs Good for your Body, Life and Reality

On Saturday I had the extreme pleasure of being a part of a Farmer's Market.

Not only as a shopper but this time as a Vendor. The experience was eye opening in so many ways. I not only was a Shop Owner or “Vendor” as it’s called but was a participant in a movement. A movement where people are afforded the opportunity to buy their Fresh Fruit, Produce, Honey & Local Provisions from the people who actually till the soil and plant the seeds.

As a "Vendor" I was afforded the opportunity to exhibit my Baked Goods that included my Homemade Mango Curd (Mangoes from my very own Mango Tree) and see immediately how they were received. What an awesome experience! My wish is that everyone on earth experience this at least once in their life!

The opportunities for education were all around me. I just kept taking it all in. On one side I saw 2 Strong Women with fantastic fortitude and salesmanship skills, striving and making a way in life through serving wonderful fresh made food to the passersby. To my right flank was a Local Farmer who spent every chance he got educating his customers about how the bounty he had in front of him came to be. The tilling of soil on his 5 acres in the Redlands, to the mightily forged drops of Sugar Cane Juice served by the cup over ice straight from the sugar cane itself. As he yielded the machete to cut the fiber off of the sugar cane he spoke to each and every customer. Telling them of his forefathers and how they made their way from soil to table just as he does today. He speaks of a life fraught with hard work, but sweet with an endless sustainable bounty for the future.

As I sat a midst these people, I thought of what my part in this would be. I was simply in awe of the experience around me and took it all in. Spent many conversations with my customers talking about the calorie loaded traditional  “White Flour” Baked Goods I sold and defending my choices, but never taking on the challenge. I neglected to point out that “Ground Almonds” used as Almond Meal for cookies could increase one’s calorie intake way beyond what a normal person should consume in a day. Never countered the small statured weekend fitness enthusiast, who takes a long walk on a weekend with her girlfriends in a beautiful park, thinking that the food she buys at Whole Foods, and the lunch she had at Applebees makes her healthy; because by golly I was GLAD she was there. I was glad she took a moment to pass by the Farmer's Market and above all my stand to buy this 1 confection. I was more than glad when she turned back to smile at me, as she bit into My Mango Coconut Square with sheer indulgence and satisfaction.

Was it really my place to tell her that the little bite she just took and so warmly enjoyed was not such the decadent indulgence she thought? Should I have boldly told her that the Fresh, Locally Grown, Locally made, confection that she just whole-heartedly consumed was made with love and with no preservatives, fewer ingredients & no ingredients with more than 6 letters in their name? Should I have also told her that the Wonderfully Local and Handmade confection had FEWER calories than the commercially processed 600 calorie per cup “Almond Meal” cookies from Whole Foods?”

No. I just smiled and took in the gratitude and satisfaction of the moment.

I may be courageous enough next time to share some very basic facts, regarding calories, units of energy, smart choices and Treats being Treats and not a Sin, but as a “Fat Girl” from New England I know that my grandmother lived to be 80 years old, cooking with Lard and Real Butter and White Flour. She didn't run marathons, she didn't jaunt out to her Yoga class. She did housework, spent time with her family and cooked REAL FOOD. She Bought LOCAL Eggs, LOCAL Butter and Milk. She cooked and baked to her heart’s content and I will do the same. Being a part of this new “Movement”, I know I will provide the same example for so many more generations to come.

For all of my customers Especially the "Root Beer Float Man" and his Beautiful Wife and Child THANK YOU for being a part of our Market and enjoying the Bounty with us! Please come back each and every week, as the pleasure of serving you is all ours!! For those who are not here in South Florida, Please be on the lookout for your local Farmer's Market and stop by. Encourage your Local Artisans to do what they do, Feed you well!

Mangia Monday: Shrimp and Pasta!

My first thought for a quick and easy Weeknight night dinner. Everyone is just getting through the school night, homework, after school activities routine, & I bet we all can use something quick, easy and most of all delish! We also could probably use something “stick to the ribs” as the temps are still amazing low in so many areas of the country.

So here you have it: Quick, Easy, Stick to your Ribs & Delish.  Enjoy!

Weeknight Shrimp & Pasta

_____________________________Recipe

A Mother's Day Reminder: Mom's Leftover Hash

**This was a staple in my house growing up. Whatever we had for Sunday dinner ended up in this mash-up. Whether it was Pot Roast, Roasted Chicken or Meatloaf it was in there. My Mom served it with baked beans and toast most often. But today I serve it for breakfast or Dinner so what goes along with it lends to the time of day. The only thing that is a mainstay is that it reminds me of how my Mom never went without making "something" for dinner and that was the MOST important thing. Enjoy!

Leftover Hash

2 Cups Leftover Protein

(Chicken, Pork, Roast  etc.. )

8 Eggs

½ cup Milk

½ cup Yellow Onion diced

½ cup Green Pepper diced

¼ cup Green Onion Chopped

1 - 1 ½ cups Cooked Potatoes (diced)

1 tsp Red Pepper flakes

1 tsp Complete Seasoning

2 - 3 Tbsp Olive Oil

2 Tbsp Butter

Crusty Bread for Toasting.

Heat Saute pan and add olive oil.

Add Protein and Potatoes, Saute until warmed through.

Add Onions and Peppers.

Saute until Onion is translucent.

In a Mixing bowl combine Eggs, Milk and Spices.

Pour mixture into Saute Pan over Protein and Potatoes.

Stir constantly to scramble the eggs and combine the mixture.

Serve Hot with Toast, Crusty Bread or like my Mom did with Baked Beans! It was always a treat!

Cinco de Mayo leftovers: Mexican Chicken Club Sandwich

Did you have any Salsa Chicken leftover from Monday's Cinco deMayo Dinner? This is a Great way to use it. I make a Fantastic Chicken Club, but this one had Onions, Peppers & Avocado too! Wow!
Ya know if you don't have leftover chicken, a Rotisserie Chicken would do just as well here.
I pack these babies in my Bf's lunch and he is the talk of the Cafeteria! They are a handful, but boy are they tasty! Enjoy!

Mexican Chicken Club

Sandwich

1 “Salsa Chicken” Breast

4 Slices Texas Toast

8 Slices Bacon (cooked)

2 Slices Pepper Jack Cheese

or

½ cup Shredded Mexican cheese Blend

Lettuce & Tomato

1 Avocado

½ cup Mayo

2- 3 Tbsp Lime Juice

*Hot Sauce of desired

Peel and Mash Avocado.

Add Mayo & Lime Juice to Avocado

Stir until combined well.

Add Salt and Pepper to taste.

*May add Hot sauce if desired.

Toast all Slices of Bread.

Place Cheese atop Chicken and Warm via Microwave until Cheese is melted.

Remove from microwave and add bacon to top of chicken  immediately.

Assembly:

Spread 1 Tbsp of Avocado Mayo on each slice of toast.

On one side of Toast place lettuce and tomato.

On other slice add chicken.

Close and Serve.

I served with Jalapeno Potato Chips, for a Kicking Sandwich platter :)

Salsa Chicken and Pasta for the Cinco de Mayo Flavor

Salsa Chicken & Pasta

4 Boneless Skinless Chicken Breasts

2 tbsp Olive Oil

½ cup Diced Onion

1 tbsp Garlic (chopped fine)

1 Cup Mexican Salsa

1 Cup Chicken Stock

1 Cup Sour Cream

1 Fresh Tomato (diced)

Cilantro (as desired)

Lime Juice

Heat a  Saute Pan on High Heat

Add 2 tbsp Olive Oil

Place chicken in Heated Pan

Brown Chicken on Both sides.

Add Onion and Garlic.

Saute until Onion is translucent.

Add Salsa, saute until salsa bubbles.

Add Chicken Stock.

Season with Salt and Pepper to taste.

*If you’d like a little more kick use a “Spicy” Salsa.

Lower Heat to Medium / Low and Cover.

Simmer until Chicken is Cooked through (approximately 20 minutes)

Prepare Pasta according to Package Directions.

Once Chicken is cooked through Remove one breast and set aside for later in the week.

Shred the remaining chicken and return to the sauce. Stir through.

Serve Chicken over Pasta. Add Sour Cream, Lime Juice and Fresh Tomato. Garnish with Cilantro.

It's Breakfast for Dinner Tonight with a German Apple Pancake

I love a Breakfast for dinner night, don't you? It's an excuse to have something sweet, or something unctuous and by the way soooo easy to make, for Dinner! While you're winding down, helping with homework, throwing the last load of laundry in and cleaning up the after school mess, this baby bakes itself! You are hands free for 45 minutes! Now, That's my Favorite kind of Dinner! Enjoy!!!

Breakfast for Dinner!

German Apple Pancake

Topping

3-4 medium Apples, peeled, cored and sliced

1 cup Brown sugar

3/4 stick Butter (room temp)

3 Tbsp Cinnamon

Pancake batter

4 eggs

2 tbsp Butter (melted)

2/3 cup Flour (sifted)

2/3 cup Milk

1 tsp Vanilla

1/2 tsp salt

2 tbsp Sugar

Preheat Oven to 400°

In a Cast Iron Skillet, Melt 3/4 stick of butter.

Remove from heat

Arrange apple slices  at bottom.

Top with Brown Sugar and Cinnamon.

Prepare Batter:

Beat Eggs, Milk and Sugar and Vanilla until light and fluffy.

Add Flour and Salt.

Combine.

Add the 2 tbsp melted butter.

Mix well.

Pour batter over apples.

Bake in 400° oven for 40 minutes or until pancake is light, puffy and golden brown.

Remove from oven and invert onto serving platter.

Serve with Breakfast Sausage or Bacon

Enjoy!
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Leftover Wednesday: Teriyaki Beef Lo-Mein

There is usually one night per week, that I deem a leftover night.
Well tonight's the Night!
Tonight we are making a Teriyaki Beef Lo-Mein. I love it when there is some Steak left over so a really nice leftover dish can be made. Some leftovers just don't get there, But when you still have some juicy steak leftover! Wooohooo!
Now, if you don't have steak leftover this recipe is great for any type of steak Just slice it thin enough to use in a "stir fry". You could very well use Chicken or Shrimp in this dish, It's that versatile! Whatever you have on hand is really the key for here. Afterall, it is just "Leftovers".

Teriyaki Beef Lo-Mein

1.5 - 2 cups Sliced Steak (leftover)

2 tbsp Olive Oil

2 Tbsp Butter

1/2 cup Teriyaki Sauce (store bought)

1 tbsp Garlic Chopped

1/4 Cup Onion chopped

1 tsp Red Pepper Flakes

2-3 Cups Frozen Stir Fry Vegetables

Lo-Mein Noodles (Uncle Bens)

Prepare Lo-Main Noodles Per Package Directions.

In a Mixing Bowl, Combine Steak and Teriyaki Sauce.
Allow to marinade.

In a warm Saute pan,
Heat olive oil & butter on Medium High.

Add chopped onions.

Saute until translucent.

Add Garlic, Red Pepper and Stir Fry Veggies.

Saute until warmed through.

Add Teriyaki sauce and Steak.

Cover and lower heat to Medium / Low.

Heat until Steak is warmed through and sauce is a little thickened.
( 10 minutes max otherwise the steak will be over done.)

Serve Steak and Veggies over Lo-Mein Noodles.

Enjoy!
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My Shepard's Pie: Old Fashioned Comfort Food at it's best!

I love a good Old Fashioned Shepard's Pie. It warms the soul. It tempts ya with a crisp topped layer of homemade mashed potatoes and then you get to the smooth of the potatoes where they meat the Beefy gravy! Just heavenly! I eat this in any kind of weather, it just comforts me. Lets me know all is right with the world even if it's just for now in this bowl of Shepard's Pie!  Enjoy!

Old Fashioned Shepherd's Pie

1 lb. Ground Beef

(80/20 Ground Chuck is perfectly fine here)

Salt & Pepper

1 ½ cups Frozen Mixed Vegetables

8-10 oz. Onion Gravy

(Jar, packet or recipe at bottom)

2 tbsp. Fresh Thyme

(If using dry; 1-2 tsp.)

Prepared Garlic Mash

(May use store bought, or homemade)

Heat non-stick skillet on Medium High Heat

Add in Ground Beef

Sprinkle with Salt and Pepper.

Saute until brown.

Remove beef from skillet and set aside.

Prepare gravy as directed below.

If using Jarred or packet Onion Gravy, keep beef in pan and add gravy.

Add thyme.

Bring to boil.

Add frozen vegetables.

Lower heat to Medium - Medium/Low

Cover and simmer until vegetables are heated through.

Pre-heat Oven to 375° f

In an Oven proof dish add the ground beef.

Top with Mash.

Sprinkle Salt and pepper at top.

*May sprinkle with Paprika for added color.

Bake at 375°f for 35-40 minutes or until edges of potatoes appear bubbling, brown and crisp.

Serve.

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Refreshing Citrus Fish: Orange Ginger Tilapia with Kale & White Bean Ragout

I'm spicing up the Friday Seafood Menu! An Orange Ginger Tilapia! Love the Sweet of the Orange against the nip of the ginger. When you add in the Ragout's red pepper bite you will love this meal!

Orange Ginger Fish

w/ Kale & White Bean Ragout

Ingredients:

1 lb Sturdy Fish (Haddock, Tilapia, Mahi etc)

1 Cup Orange / Ginger Marinade
(store bought dressing)

1 large Orange

4 cups Fresh Kale

1 can White Beans (12 oz with or without sauce)

1/4 lb Bacon

1 tbsp Red Pepper Flakes

1 tsp Garlic (chopped fine)

1/4 cup Onion (chopped fine)

1.5 cups Chicken Stock

Directions:

In a Zip top bag place fish and marinade.

Marinade fish overnight if possible or during the day while you’re at work.

Upon ready to Cook Fish:

Preheat oven to 375° f

Remove fish from Bag and place in a Shallow baking pan.

pour small amount of Marinade over fish, thus letting roll down onto pan.

Oven Roast Fish for 30-40 minutes or until fish is firm to the touch.

While Fish is roasting:

Place bacon in a large Saute pan and saute until crispy.

When bacon is crisp add onion, garlic and red pepper to the pan.

Saute until onions are translucent.

Add Beans with or without sauce.

Combine well.

Once mixture comes to a bubble, Add Kale and 1 cup of stock.

Stir and combine until Kale wilts and stock has been absorbed.

Once Kale wilts, add remaining stock and cover.

Let cook through for 15 additional minutes on Medium Low Heat.

Just before serving Squeeze juice from a Fresh Orange over the Fish.

Enjoy!

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