Roasted Asparagus tied with Carrots


1 bushel of asparagus

1 tbsp lemon juice

Olive oil

2 garlic cloves

salt/pepper for seasoning

1 carrot

In skillet drizzle olive oil on medium heat. Toss in crushed garlic

Add in asparagus and season with salt/pepper

Once asparagus is tender remove from skillet.

Using a potato peeler, peel carrot ribbons about 1/2 inch thick, peel enough to secure about 5 or 6 asparagus bundles

Tie together about 6 or 7 asparagus together with the carrot ribbons, be gentle when assembling 

Plate your bundles and drizzle each bundle with lemon juice.

Garnish plate 


Greek Inspired Quiche


1 9in pie shell

1lb ground lamb

pinch of Cumin for seasoning

1/2 cup artichoke hearts chopped

1/2 cup red onions chopped

1 cup fresh spinach

1/4 cup kalamata olive chopped

1/4 cup roasted pepper chopped

1/2 cup feta cheese crumbled

2tbsps fresh oregano chopped

4 eggs 

1 1/2 cup half and half

1/4 tsp salt

1/4 tsp pepper

Preheat Oven to 425. Pre bake the prepared pie shell for about 12 min or until golden brown. Reduce temp to 325 remove pie from oven and allow to cool

Pour a little oil oil in pan on medium heat. Season ground lamb with cumin, garlic salt and pepper. Sauté ground lamb on stovetop until cooked

Drain meat

Fill the pie shell by layering first the spinach, artichokes, tomatoes, onions, olives, peppers, lamb,feta cheese and fresh oregano.

Meanwhile, beat together the eggs, half and half, salt and pepper until frothy.

Pour the mixture over the layers pie shell, be sure not to overfill to reduce it overflowing and ensure it cooks all the way through.

Return to the oven and bake at 325 for 40 to 45 min or until its set.

Let cool at at room temperature before slicing


Lime and Garlic Shrimp Tacos with Mango Ginger Salsa


Flour tortillas

1lb fresh medium shrimp

3 limes

1 glove garlic, minced

1/4 cup butter

salt and pepper to taste

1 mango cut into small cubes

1/4 cup chopped red onion

1/4 cup fresh cilantro-minced

2 tbsp fresh mint-minced

1tbsp fresh ginger root-minced

1/2 tsp olive oil

1/4 tsp salt


Preheat electric grill on medium/high heat

Make sure shells and tails are taken off of shrimp

cut two of the limes in half and squeeze fresh lime juice into medium size bowl

Add garlic, salt/pepper and butter. Whisk ingredients together

Toss the shrimp in the marinade and refrigerate up to 30min

Then remove shrimp from marinade and place shrimp on grill for about 10 minutes and grilled to perfection

Mango Ginger Salsa:

In a bowl combine all ingredients:mango, Onion, cilantro, lime juice from the remaining lime, mint, ginger, olive oil and salt. Place in refrigerator until shrimp and tortilla shells are complete

On medium heat place oil oil in a pan. One by one place flour tortilla into pan. Tortillas will most likely start to bubble a little, make sure you are constantly watching them on stove to press bubbles down and flip to other side once lightly brown and crisp. Same with other side. Fold the crisp tortillas shell in half making shape of taco.

Now you are ready to prepare you tacos: Place grilled shrimp in shell and top with Mango Salsa. You can add other condiments to you liking, such as cheese, sour cream or guacamole.


Kim’s Apricot Puff Pastry


1 sheet of puff pastry, defrosted

1/2 to 3/4 cup of Apricot Jam

1 round brie

1 egg, beaten


Make sure puff pastry is defrosted. Lay out on a greased cookie sheet. Place the round brie in the middle. Top brie with apricot jam (dont put too much on top where it will spill over). bring up sides of pastry sheet, folding over and make sure brie is completely covered and no jam is seeping out. Wash with egg (this is super important because it will help the pastry stick together and prevent from burning)


Bake on a greased cookie sheet at 350 degrees until pastry is a golden brown. Serve asap. If it gets cold while it is sitting out, a quick nuke in the micro wave will do the trick!



Seafood Lasagna


1 box lasagna noodles
1 bag fresh baby spinach
2 jars Alfredo sauce
1 pound fresh shrimp (you can substitute a bag of frozen medium shrimp)
1 pound fresh scallops
1 bag shredded mozzarella cheese
1/2 cup grated Parmasean cheese
Small container of Ricotta Cheese
1 tablespoon extra virgin olive oil
2 cloves fresh garlic
2 tablespoons butter
2 tablespoon Old bay seasoning
1 teaspoon Garlic salt

Preheat Oven to 350 degrees F
Make sure shrimp is peeled and deveined if you are using fresh shrimp.
Combine Shrimp and scallops in mixing bowl, season with old bay, sprinkle of salt and pepper, and garlic salt
Place two tablespoons butter in a pan on low/medium heat, sautee shrimp and scallops until they become lightly browned (you dont want to cook them all the way through, because you dont want them to dry out once you bake) Remove from stove 
Place shrimp and scallops into a pot with 2 jars of Alfredo sauce, mix together
In seperate pan place EVOO into pan on low/medium heat, crush garlic cloves and place in pan
Slowly add the baby spinach, and sprinkle with some salt, spinach will cook down 
Remove spinach
In lightly greased pan, place first layer of cooked lasgan noodles in casserole dish
Spread this layer of noodles with a thin layer of Ricotta cheese
Next layer with a bed of spinach
Now take you shrimp/scallop alfredo mixture and place on top of spinach
Now a thin layer of shredded mozzarella cheese
Repeat these steps until you end with a layer of lasagna noodles
Top this final layer with mozzarella chesse

Place in oven to bake for about 45 minutes or until top layer is lightly brown, make sure inside layers are fully cooked
Sprinkle lasgana with parmasean cheese and let cool for about 10 minutes before cutting to serve!
Enjoy image

Autumn’s Tropical Tilapia


4 (4 ounce) fillets tilapia

1 tablespoon of olive oil

pinch of grounded pepper

pinch of salt

teaspoon of old bay seasoning

1 cup of wholefoods Thai ginger marinade

1 cup of pineapple cilantro salsa 

2 table spoons of minced garlic

Clean your tilapia and season with salt, pepper, old bay, and 1 tablespoon on garlic.  Pour thai ginger marinade on the tilapia and allow it to refrigerate for at least 2hrs.  Coat your saucepan with the olive oil and on low heat, brown the minced garlic.  On medium to high heat add the tilapia and remaining sauce.  Cook on each side thoroughly.  If your pan starts to loose moisture, add 1/2 cup of water.  Add the pineapple salsa and a few splashes of water, cover on low heat an allow the tilapia to steam.  Once done, serve hot.


Autumn prepared this wonderful Tilapia for a Cooking N’ Heels Event


Shrimp Scampi Ravioli

1 lb. cooked peeled shrimp- tails off, rinsed, & chopped into large pieces
2 large handfuls fresh spinach- chopped
4-7 garlic cloves- cut in thick slices
Sprinkle of Old Bay Seasoning
Garlic powder or granulated garlic
Olive oil -approximately 1/4 cup-1/3up
3-4 tablespoons butter
Splash of white wine
1/2 teaspoon salt
2 Tablespoons Feta Cheese
1/8 cup of Red bell pepper for topping or you can also substitute some roma tomatoes I think would also be tasty
Four cheese Ravioli (Or Ravioli of your choice) I used Buitoni Four Cheese Ravioli brand- cooks in about 5-7 minutes

Start a large pot of water boiling for the pasta— you should probably start cooking the sauce when you add the pasta to the water— the sauce will probably about the same time to cook as the pasta- give or take a couple minutes

Put chopped shrimp in a bowl and sprinkle with garlic powder and Old Bay Seasoning

In a large nonstick pan warm olive oil and butter on medium low heat

When oil and garlic are warm add the sliced garlic, reduce heat to low, and cook for about 5 minutes

Using a slotted spoon (unless you have a better method), remove garlic slices and save them for use later in the process

Add a splash of white wine to the pan

Add chopped cooked shrimp and chopped spinach to pan and mix thoroughly

Sprinkle about 1/2 tsp. of a good salt over the top and stir ( I prefer Sea Salt)

When spinach is wilted/ cooked, using a garlic press- squeeze the 
cooked garlic into the pan and stir

Serve shrimp over Ravioli and top with Feta Cheese and Red Peppers. I also squeezed a teaspoon of Lemon juice for extra flavor.