cooking 101 for Guys- ricotta & basil battered fish
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Today is day one of my cooking school for guys.  I keep hearing- “I don’t have time to cook” and “I don’t know how to cook”, from the fellas I know.  The emphasis on my cooking 101 school for guys will be either fast (under 20 minutes) and healthy or easy and very guy pleasing.  All of the recipes will be quite health conscious (well there will be plenty of bacon) and incorporate whole foods and plenty of protein that can be easily purchased.  Stay tuned this weekend for the best meatloaf sandwich in the world.  Today we start with quick and healthy.  Ricotta & Basil Battered Fish with Baby Carrots and Lemon Parmesan Broccoli.

Let’s begin-

serves 4 (you can half the recipe of course!)

Prep time- 10 minutes

Cooking time- 5 minutes



2 large eggs

5 Tbsp low-fat ricotta

1/2 cup finely chopped basil

salt & fresh ground pepper to taste

1 pound Broccoli pieces washed

8 ounces baby carrots, washed

1 Tbsp olive oil mixed with 1/2 Tbsp lemon juice

1 Tbsp grated parmesan

Olive oil or vegetable oil for frying

1 1/2 pounds tilapia fillets, cut in half lengthwise

lemon wedges



1. Whisk together the eggs, ricotta and basil to make a batter. season with salt and pepper, set aside

2. Steam your baby carrots and broccoli until just tender. Next, heat a non-stick pan on med heat, throw your broccoli in the pan when it is warm and toss with the olive oil/lemon mixture.  Cook for about a minute, add Parmesan and toss to finish, plate with steamed carrots

3. Heat a Tbsp or two of oil in a non stick pan over medium/high heat. Dunk your fish fillets in your batter and place in hot oil in pan.  Work in batches if your pan is small.  Cook about 2 minutes per side (or until golden). Flip, cook another minute or two until you get a nice browning and remove to drain on paper towel.

4. Serve it up with lemon wedges and enjoy.  Sorry, you will still need to tidy the dishes after.


hot jalapeño jelly
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Store bought Jalapeño jellies are bland and artificially colored.  This one has kick.


4 Green Peppers, washed, seeds removed

1- 12oz jar of sliced jalapeños, drained

1 washed jalapeño pepper

1 1/2 cups white vinegar

1/2 tsp. cayenne

6 1/2 cups sugar

4 boxes of certo


1. Using a food processor, grind your green peppers and jalapeño pepper, next grind your drained sliced jalapeños. Not too runny, just lightly chunky.

2. Place all of the ground peppers in a heavy pot with the vinegar and cayenne and bring to boil, lower the heat and keep at a rolling boil for 10 minutes.

3. Add sugar (stirring in slowly) and return to boil. Boil for about 5 minutes.

4. Add certo and bring to boil again. Boil hard for 10 minutes.

5. Skim and jar in sterilized dry jars.

Serve with cream cheese and crackers or as a condiment on just about anything.



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Cannellini Beans & spinach with garlic & basil on toast
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Here is an easy to make vegetarian lunch or light dinner that tastes great!



1 Tbsp. Extra Virgin Olive oil

1 onion, chopped fine

1 med. can of Cannellini beans, rinsed and drained

1 med. can of crushed tomatoes

6 cups baby spinach, washed

3 cloves of garlic, pressed

1/2 cup fresh basil, chopped fine

sea salt- to taste

fresh ground black pepper, to taste

mozzarella cheese, grated

whole grain toast (mine was GF muti-grain from Bigstar bakehouse)



1. Heat the oil in a medium saucepan on medium and cook the onions for 5 minutes until golden and softened.

2. Add the beans and the crushed tomatoes, simmer over low/medium heat for 10 minutes.

3. Add the spinach in handfuls, stirring in between handfuls, until wilted, then add the basil and garlic. Stir and heat through, season with salt and pepper to taste.

4. Pile a large spoonful of the Cannellini bean mixture onto a piece of lightly toasted bread, top with mozzarella and grill under broiler until the cheese has melted.

(you can always add bacon if your household demands it)




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