Dessert Delight

Dessert Delight

Cobb Scramble

Healthy and delicious breakfast


6 eggs or 1 1/2 cups egg substitute
1 Hass Avocado, rinsed, pitted and peeled and chopped
1/2 cup chopped cooked turkey or chicken
2 slices crumbled turkey bacon, cooked crisp
1/4 cup blue cheese or feta
1/4 cup chopped green onions

In a medium bowl, beat eggs, Stir in avocado, turkey or chicke, bacon blue cheese and onions.

Coat a medium nonstick skillet with cooking spray and place over medium high heat. Add egg avocado mixture and scramble, stirring occasionally, until eggs are set but still moist.

Plate and top with salsa

Grilled Scallops with Asparagus and Chili-Lime Cream Sauce


1 1/2 pound large sea scallops
6 tablespoons olive oil, divided
1/4 teaspoon red chili flakes
2 cloves garlic, finely chopped
salt and pepper


1/4 cup fresh lime juice
1/4 dry white wine
1 tablespoon minced, peeled fresh ginger
1 large shallot, chopped
1/3 cup heavy cream
2 tablespoon sweet chili sauce
6 tablespoon unsalted butter, cut into 6 chunks

1/ 1/2 pounds asparagus trimmed
flat leaf parsley (chopped, for garnish)

Preheat grill to medium high


In a medium blwo, combine scallops, t tablespoons olive oil, chili flakes and garlic. Add a pinch each of salt and pepper. Stir well. Marinate 30 minutes.

Sauce: in a small saucepan, combine lime juice, wine ginger and shallot.

Cook over high heat until reduced by half, about 3 minutes. Add cream and again reduce liquid by half, about 5 minutes.  Remove from heat. Stir in chili sauce. Whisk in butter 1 piece at a time. Season t taste with salt and pepper. Set aside


Drizzle 2 tablespoon olive oil over asparagus and season with salt and pepper grill until beginning to blister but still crisp. Remove to a serving pan and set aside.

Grill Scallops 2 -3 minutes per side, until golden and flesh is opaque. Do not over cook. Place scallops on asparagus and spoon sauce over. Garnish with chopped parsley.

Oven Blackened Catfish and Creamy Cheese Grits

You can use any type of fish that you like but the catfish hold up well. I've often used redfish and trout too.


4 US farm raised catfish fillets
2 tablespoons olive oil


1 cup chicken broth
1 cup water
1/2 cup half and half
3/4 cup quick grits
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese

Spice Rub:

3 tablespoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Preheat oven to 375 degrees.

Spice rub: in a small bowl, combine all rub ingredients. Line a baking sheet with foil and lightly brush with olive oil. Pat catfish fillets dry. Brush with olive oil. Rub both sides of fillets with spice rub. Place fillets serving side up on oiled sheet and bake 15-20 minutes or until well browned.


In a medium saucepan, bring chicken broth, water and half and half to a boil over medium high heat. Gradually wish in grits. Reduce heat to medium low and cover. Cook 5-7 minutes or until thickened, stirring occasionally.  Add remaining ingredients, stirring until well blended. Remove from heat. Let cool slightly. Serve with catfish.

Lemon Chicken Francaise

I love lemons; but the funny thing is that I don't like lemon pie or lemon bars...Go figure.

This is one of my favor chicken dishes and it's so easy to make. Serve over noodles or rice.


6 fat free boneless skinless chicken breast
1 cup all purpose flour
Salt and pepper
6 eggs
2 tablespoon grated Parmesan Cheese
1 teaspoon finely chopped chives
2 tablespoon grape-seed oil
1/2 cup white wine
Juice of 1 lemon
2 tablespoon butter
1 tablespoon capers, drained (optional)
1/4 cup chopped parsley

Place chicken breast on a cutting board between sheets of plastic wrap. pound the chicken with a flat mallet until 1/4 inch thick. Place flour in a shallow pan and season with salt and ppper. In a mixing bowl, beat eggs with Parmesan cheese and chives.

Heat oil in skillet over medium heat. Dredge chicken breast in seasoned flour and then dip into the egg mixture. Add chicken to the skillet and saute 2-3 minutes on both sides, until golden brown. Continue cooking until chicken is fully cooked. Remove chicken from the skillet and keep warm.

Add wine and lemon juice ot the skillet and simmer for 5 minutes to reduce the sauce, scraping up any brown bits. Roll the butter in some flour and add to the skillet. Reduce heat to medium low and stir butter into the sauce.

When butter has melted and the sauce thickened slightly, add capers and parsley. Return the chicken to the skillet and gently spoon sauce over the chicken. Transfer chicken to a platter and pour the sauce over it. Serve immediately.

Tortilla Pie with Chorizo

This is a popular Mexican Breakfast dish, known as Chilaquiles, The fried tortilla strips stay crisp in the tomatillo, cream and cheese sauce.

Serves six


2 tablespoon lard or 2 tablespoons vegetable oil
1 1/4 pounds ground pork
3 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoon dry sherry
1 teaspoon superfine sugar
1 teaspoon salt
12 corn tortillas, freshly made or a few days old
oil, for frying
3 cups grated Monterrey Jack or Mild Cheddar cheese
1 1/4 cups creme fraiche

For the tomatillo sauce:

scant 2 cups drained canned tomatillos
4 tablespoons stock or water
2 fresh serrano chiles, seeded and roughly chopped
2 garlic cloves
small bunch of cilantro
1/2 cup sour cream

1. Preheat the oven to 350 degrees. heat the shortening or oil in a large pan. Add the pork and crushed garlic. Stir over medium heat until the meat has browned, then stir in the oregano, cinnamon, cloves, and pepper. Cook for 3-4 more minutes stirring constantly, then add the sherry, sugar and salt. Stir for 3-4 more minutes, until all the flavors are blended, then remove the pan from heat.

2. Cut the tortillas into 3/4 inch strips. Pour oil into frying pan to a dept of 3/4 inch and heat to 375 degree. Fry the tortilla strips in batches until crisp and golden brown all over.

3. Spread half the pork mixture in a baking dish. Top with half the tortilla strips and grated cheese, then add dollops of creme freche. Repeat the layers. Bake for 20-25 minutes or until bubbling.

4. To make the sauce, put all the ingredients except the sour cream in the food processor or blender. Reserve a little cilantro for sprinkling. Process until smooth. Scrape into a pan, bring to a boil then lower the heat and simmer for 5 minutes.

5. Stir the sour cream into the sauce with salt and pepper to taste. Pour the mixture on top and serve immediately, sprinkle with cilantro.

Eggs Rancheros

There are many variations of this popular dish, which is great for breakfast or brunch. The Combination of creamy eggs with onions, chiles, and tomatoes work wonderfully well.

Serves four for breakfast


2 corn tortillas, served days old
oil for frying
2 fresh green jalapeno chiles
1 garlic clove
4 scallions
1 large tomato
8 eggs, beaten
2/3 cup light cream
small bunch of cilantro, finely chopped
salt and pepper to taste

1. Cut the tortillas into long strips. Pour oil into frying pan to a dept of 1/2 inch. Heat the oil until it is very hot, watching it closely.

2. Try the tortilla strips in batches for a minute or two until they are crisp and golden, turning them occasionally, then drain on paper towels.

3. Spear the chiles on a long handle metal skewer and roast them over the flame of a gas burner (or in oven) until the skin blisters and darkens. Do not let the flesh burn. Alternatively, dry fry them in a pan  until the skins are scorched. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 30 minutes.

4. Meanwhile, crush the garlic and shop the scallions finely. Cut a cross int he bottom of the tomato. Place it in a heatproof bowl and pour on boiling water to cover. After 3 minutes, lift the tomato out using a slotted spoon and plunge it into a bowl of cold water. Let sit for a few minutes to cool.

5. Drain the tomato, remove the skin, and cut into four pieces. Using a teaspoon, scoop out the seeds and the core, then dice the flesh finely.

6. Remove the chiles from the bag and peel off the skin. Cut off the stems, then slit the chiles and scrape out the seeds.  Chop the flesh finely. Put the eggs in a bowl, season with salt and pepper and beat lightly.

7. Heat 1 tablespoon oil in a large frying pan. Add the garlic and scallions and saute gently for 2-3 minutes, until soft. Stir in the diced tomato and cook for 3-4 more minutes, then stir in the chiles and cook for 1 minute.

8. Pour the eggs into the pan and stir until they start to set. When only a small amount of uncooked eggs remains visible, stir in the cream so taht the cooking process is slowed down and the misture cooks into a creamy mixture rather than a solid mass.

9. Stir in the chopped cilantro into the scrambled eggs. Arranging the tortilla strips on the four serving plates and spoon on the eggs. Serve immediately.