Lemon Pepper Asparagus

Asparagus is one of the most nutritionally well-balanced vegetables in existence. Its array of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice.


1-pound fresh thin asparagus, trim by breaking off the thick end of each spear

4 Tablespoons butter or substitute (I used parkay, it has 0 calories)

1-Tablespoon extra virgin olive oil

2 garlic cloves, pressed

Zest & Juice of 1 lemon

Pinch of Sea salt

1 Teaspoon Tiger blast lemon pepper blend

Grated parmesan cheese, for topping


  1. In a large skillet, heat the butter, olive oil, and lemon zest over medium heat whisk in the lemon juice.
  2. Add the garlic, salt, and tiger blast lemon pepper blend and cook for 1 minute.
  3. Add the asparagus and cook for 3 minutes, tossing to coat evenly.
  4. Serve immediately and enjoy.


Roasted Cherry Tomatoes on the Vine

Roasted Cherry Tomatoes on the vine with olive oil, sea salt and fresh cracked black pepper

You will need

2 pounds cherry tomatoes on the vine

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. Pre-Heat the oven to 400 degrees F.
  2. Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper.
  3. Roast until the tomatoes collapse, about 10 minutes.


Cajun Holy Trinity

The cuisine of New Orleans is full of flavor, culture, and history. You know magic is happening when the scent of the aromatic vegetables of the holy trinity (bell pepper, onion, and celery) are being sautéed together. Characteristic seasonings include parsley, garlic, green onion, bay leaf, and cayenne pepper.

The holy trinity serves as the staple base seasoning mixture for most Cajun dishes such as gumbo, jambalaya, and etouffee. Because the three ingredients are so common in the recipes of Cajun and Creole cuisines, it is viewed as one single ingredient. They provide the distinctive flavoring of specific dishes.

Cajun Holy Trinity

You will need

1 large yellow onion

1 green bell pepper

6 celery stalks


Wash bell peppers and celery thoroughly and pat with paper towels to remove excess water. Chop to even size and sauté in oil until soft.

This is the base of your next Cajun dish!

And I had to add in this picture from Kelly’s Guest Post Chicken Croquettes with Creole Sauce because the colors are so pretty with the red bell peppers.

Cajun Boiled Potatoes

These spicy potatoes are great as a side dish for any boiled seafood recipe. Or as my husband says great as a snack. Simple to make and fulfilling.

You will need

1 pound of red new potatoes

Powdered seafood boil

Seafood stock or you can just use water

2 tablespoons butter

1/2 of a lemon juiced, keep the remaining half for lemon butter

1 tablespoon granulated garlic


In a stockpot, add seafood boil to your taste, I use about ¼ cup. Add just enough stock or water to mix the seafood boil. Once mixed thoroughly add the butter, lemon juice, and potatoes. Add more stock or water to cover the potatoes.

Over high heat, bring to a boil. Give it a good stir and boil until potatoes are fork tender about 15 minutes.

For the dipping butter

Melt ¼-cup butter. Mix in garlic and juice of the other lemon half. Mix well. Dip the potatoes in the butter and enjoy!

Spicy Balsamic Avocado Salad

This DELICIOUS & HEALTHY Salad was featured as a guest post with Kelly at Eat Yourself Skinny. I wanted to post it here as well for anyone that missed it. Since it is still EXTREMELY hot it makes for a perfect Summer lunch!

Avocados are rich in flavor and texture and are perfect for use in a variety of salad recipes. Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate.

For the salad you will need

2 Ripe avocados

1 roma tomato, seeded and chopped

1/2 red onion, chopped

1 jalapeño, chopped with seeds

2 tablespoons chopped cilantro


Combine all ingredients in a large serving bowl.

For the dressing you will need

Juice of 1 lime

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Pinch of sea salt and fresh ground pepper


Combine all ingredients in a jar. Shake vigorously until well blended. Pour over the salad, mix well, serve and enjoy!