New Jersey Style Blue Crabs.

Okay. Yes I am from Maryland. Yes I love Maryland. I grew up fetching fatty blue crabs off the dock in my backyard. Yes we steamed them. With lots of old bay. They were delicious. A typical crab feast in Maryland would consist of beer, cheese and crackers, pickles, vinegar, hot butter, extra old bay, friends, and of course paper towels and CRABS. When I moved down to the Florida Keys my heart still longed for my beloved blue crabs. I would have to settle for stone crabs. Still very tasty, but nothing like home.  Continue reading “New Jersey Style Blue Crabs.”

Baked fish delight.

What you need-

1 filet per person of the freshest fish you can find. I like any white fish. Frozen is okay also, but I would try to go for fresh here.

1 medium tomato diced and deseeded

2 cloves of garlic

sea salt, pepper, oregano, garlic powder

1 oz of mozzarella per filet you plan on making

1/2 tbsp extra virgin olive oil

optional- 2 oz of crab meat per filet

This is a super simple way to make a great tasting and healthy dish. First things first.

Continue reading “Baked fish delight.”

Get yourself a husband stuffed mushrooms.

I have made a lot of crab related recipes, but this one takes the cake. I was lucky enough to use extremely fresh crab caught in my backyard. The better quality the crab, the better tasting. Please do yourself a favor. MAKE THESE. I want to call them Get yourself a husband stuffed mushrooms. I think I will. Make these for a boyfriend or girlfriend and I promise they may marry you. Continue reading “Get yourself a husband stuffed mushrooms.”

Tuna Cado Salad.

What I used-

  • 1 package of starkist low sodium tuna
  • 1 tbsp of plain chobani yogurt
  • 1 tbsp of honey mustard
  • 1 tbsp chopped fresh herbs- I used italian parsley
  • 1 tbsp chopped green pepper
  • sea salt, pepper, garlic powder to taste
  • 1/2 avocado

Feel free to use whatever ingredients you want in your tuna salad. Some people like low fat mayo, no veggies, extra spices. Just make to taste. The important part here is the avocado!

Mix all of the salad ingredients together. Carefully cut avocado into halves. Remove pit. Scrape out avocado flesh. Add to tuna. Mix together. I liked leaving chunks of avocado. Next add it to bread, lettuce leaves, or stick it back into the avocado shell for a yummy lunch. I don’t know if I can ever eat tuna salad without avocado again!

Full of protein, and healthy fat! This is a great lunch.

Husbands portion-

Tuna stuffers.

Sick of seeing my stuffed peppers? Totally going through a phase right now! I apologize. These peppers are super simple. I just took-
1 serving of tuna
1 tbsp onion
1 tbsp of pesto
1 tsp of horseradish
Mixed all together. Stuffed into pepper halves. Baked at 350 for 15 minutes. Took them out, and added a sprinkle of mozzarella cheese. Broiled them until cheese was bubbly.
Stats- 224 calories, 8 carbs, 11 grams of fat, and 25 grams of protein.


Pesto Tuna Salad.

I wanted something simple but delicious for lunch today. I knew I had a ton of tuna to use so I wanted to incorporate that in. Found some pesto so I knew what had to be done. Pesto tuna salad sammies! The pesto gives the tuna this wonderful taste, and adding a bit of plain chobani yogurt makes it creamy. Make sure you try this out sometime if you are sick of plain old tuna.

Continue reading “Pesto Tuna Salad.”

Wild Salmon.

My Favorite way to cook salmon is simple. In the oven at 350. Twenty or so minutes. I like to cover it with fresh dill, cracked black pepper, and a sprinkle of sea salt. I like to buy one large filet so I can have leftovers. I weigh each piece and generally serve 4 oz servings at a time. Make sure if you enjoy salmon, to enjoy WILD. Farm raised salmon is horrible! They are fed chemicals to give them that lovely salmon color, have a ton of sea lice, have a ton more pcb’s, have less healthy omega 3 fats, and are fed antibiotics! Antibiotics. You want to eat that? Probably not!!

Rainbow Scallop Salad.

What you need
1 cup of romaine
1 small tomato to be roasted
Sliced Red Onion
Sliced Carrots
Raw Sweet Corn
3.5-4 oz of scallops
1-2 tsps of coconut oil (or evoo or whatever)
Salt and pepper to taste.

Here is what I did. Set oven at 350. Cut tomato wedges and roasted on a non stick pan for 30 minutes or until soft.

Cut all of the salad toppings. Carrots, Corn, Onion, Lettuce…

For the scallops– PAT THEM DRY! I never knew how to cook scallops. Now it is so easy. PAT DRRYYYY.
Season both sides with sea salt and cracked pepper.
Fry them up in the 1-2 tsp of oil on 4 heat.
2 minutes a side and flip.
Remove them from heat immediately after both sides are done. They should be tender but firm and seared.

Plate and enjoy!
You could serve it with whatever dressing you like.


Blackened Ahi Tuna Salad.

Blackening seasoning
1 tsp of evoo to sear tuna in.
White Onion
Sliced Tomatoes
Blue Cheese Yogurt Dressing.

Season Tuna to taste- Place tsp of evoo in a hot pan. Fry tuna on each side. 30 seconds for rare– 60 seconds for medium rare. Serve on bed of greens with toppings and flatbread for croutons.

Dilled Salmon Salad.

What you need
3 oz of shredded salmon ( i use whole filet sockeye, but canned is fine)
1-2 tbsp of chobani greek yogurt
Garlic powder salt and pepper to taste
Romaine lettuce
Sliced onions

Flake salmon. Add yogurt and seasoning. Mix well. Serve on top of a pita with lettuce and onions.

Tons of protein and very low in fat since you are not using any mayo for the salad!

One of my favorite easy lunches.