Shrimp and Zucchini Tostadas

6 burrito-sized flour tortillas

2 tbsp olive oil

1 c shredded Monterrey Jack cheese

1 garlic clove, minced

2 medium zucchini, quartered and sliced thinly

salt/pepper

1 lb fresh shrimp (peeled & deveined)

1 tbsp fresh lime juice

1/2 cup sour cream

3 scallions, thinly sliced

1 avocado, cubed

1. preheat oven 475 degrees. place tortillas on two large baking sheets. Brush with 1 tbsp oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3-5 mins.

2. in a large skillet, heat 1 tbsp oil over med-hi heat. add garlic and zucchini; season with salt/pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2-4 mins. add shrimp and cook stirring frequently, until shrimp are opaque throughout, about 3 mins. stir in lime juice.

3. Spoon shrimp mixture over tortillas and top with avocado, sour cream and scallions.

*this recipe is from Martha Stewart Everyday Food Magazine

Asian Cabbage Slaw

In one large bowl:

zest of one lime
2 tbsp fresh lime juice
2 tbsp rice vingar
1 tbsp vegetable oil
2 tsp sugar
1/2 tsp salt
1/2 head of green cabbage
1 c cilantro
4 scallions (chopped into matchsticks)
1 grated carrot
1/2 fresh jalapeno minced (optional)

whisk togther first 6 ingredants and then toss the rest in the bowl.


*this recipe is from Martha Stewart Everyday Food Magazine

Honey-Teriyaki chicken

Preheat oven to 475 degrees.

1/2 c honey
2 tbsp rice vinegar
2 tbsp soy sauce
4 garlic cloves, minced
2 tbsp peeled and finely grated ginger
1 tbsp salt
1/2 tsp pepper
8 (3lbs) bone in, skin on chicken (I am sure you could use any chicken really)
large bowl
rimmed baking sheet

1. preheat oven. line a rimmed baking sheet w/foil. In a large bowl mix honey, vinegar, soy sauce, garlic, ginger, salt and pepper. transfer chicken to bowl and coat with sauce, then carefully place the chicken on baking sheet.

2. bake chicken, skin side up, basing occasionally with pan juices, until well browned and cook for 25-30 minutes. Serve chicken drizzled with pan juices.



*this recipe is from Martha Stewart Everyday Food Magazine

Cranberry Almond Granola

Preheat over to 350 degrees, cook for 16-20 mins.


2 c old fashion rolled oats
1/2 c sweetened shredded coconut
1/2 c sliced almonds

2 tbsp vegetable oil (I use safflower oil or I would us canola b/c they are better for you than veg.)
2 tbsp honey
1 c dried cranberries
1 large bowl
1 medium bowl
rimmed baking sheet


1. preheat oven. on large baking sheet, toss oats, coconut, and almonds. In a medium bowl, stir honey and oil together. Pour wet mixture over the dry and mix. Bake tossing occasionally, until lightly toasted.



2. Put mixture into a large bowl and stir in cranberries.



you can store up to 1 month in an air tight container.



*this recipe is from Martha Stewart Everyday Food Magazine

Easy Whole Wheat Pizza Crust!

With one batch of dough, you will have enough to make 2 large pizza shells (or 8 small ones).

Preheat over to 450 degrees, bake for about 18-20 mins.

You will need:

1 1/2 c of warm (115 degree) water
2 pks (1/4 oz each) active dry yeast
1/4 c olive oil (plus some more for bowl)
2 tbsp sugar
2 tsp of coarse salt
2 c all-purpose flour
2 c whole wheat flour
plastic wrap
2 large bowls
pizza stone

1. place water in large bowl; sprinkle with yeast. Let stand until foamy (5 mins). Meanwhile brush another bowl with oil set aside

2. in bowl with yeast, whisk sugar, oil, and salt. Stir in flours w/a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough w/oil. Cover bowl w/plastic wrap; let stand in a warm spot until dough has doubled in size (about 1 hour).

3. Turn dough out onto a well-floured surface. W/floured hands, knead until smooth, about 15 seconds; divide into two balls.

I really didn't/couldn't roll out the dough so I just grabbed it with both hands and let gravity to the work for me and kinda tossed in in my hands and sink to the ground...

*This recipe is from the Martha Stewart Everyday Food Magazine