LIVE BY THE SWORD

Well, this Cleanse & Detox (word on the street is its called the SHEtox.  Get it?) I wrote is WORKING!  It is everywhere I look right now and I am so grateful it's helping me earn an honest living, and I'm happy it is helping people be healthier all at the same time.  So I was going through some of my foodie-photos to post and came across this swordfish steak.  I remember I made it in May because in my world of obsessive compulsivité (just looks fancier that way), May is pink month for me.  So I made it with a pink puree made from cauliflower and a little beet juice and seared up some gorgeous fish to set on top.  The beets and artichoke hearts were definitely a bonus but not the star of the show!  This is SHEtox Week Two-friendly, easier than you could possibly imagine, and oh-my-GRAND-PUBA-delicious!

SEARED SWORDFISH

4 swordfish steaks, rinsed and patted dry

2 tbs coconut oil

1 tbs sea salt

1 tbs pepper

1 tbs garlic powder

1 tbs cumin

1 tbs paprika

1 tbs Italian seasoning

juice of one lemon

Heat the coconut oil in a heavy pan (I use my cast-iron skillet, of course!) on medium heat.  Meanwhile while the oil is heating, mix all seasonings in a bowl and rub into both sides of the fish.  Lay each steak into the heated oil carefully, making sure not to crowd your pan with more than two at a time (see notes).  Cook for about five minutes on each side, squeeze a little lemon over the top of each one just before removing from the pan to serve.  Yes.  It is THAT EASY!

NOTES: If you crowd your pan with too many steaks at once, you will end up steaming your fish and will miss out on a beautiful sear on each side.

YES, PEAS!

SHE2016

I LOVE the part of the Life As She Does It quadrant that allows me to cook for people.  It truly is a joy for me.  This catering job was for my home church and was a lot of fun to set up for, too.  The May menus to choose from included Kentucky Derby (of course!) and that is what they chose!  The menu was made up of Kentucky Bourbon Chicken, Muddy Mash,  Southern Greens, a Mint Julep Pea Salad, Honey Biscuits, and Pecan Pie for dessert.  WOW!  Well, believe it or not, everyone went WILD for the pea salad (said no one ever!!).  They really loved it and asked me about it for days afterwards.  And even if you don't typically care for peas, trust me when I say you should VERY MUCH still try this at home!  It's also perfect for the Spring-time warmer weather!

MINT JULEP PEA SALAD

1 bag frozen peas, thawed and drained

1 small pkg Spring mix greens, chopped fine

3 hard boiled eggs, diced

1 cup sharp white cheddar, shredded

4 slices of bacon, cooked and chopped roughly

1/2 cup mint, diced fine

1 cup sour cream

2 tbs milk

1 tbs sea salt

1 tbs pepper

The ease of these peas is CRAZY!!  Watch this: Mix all ingredients.  Serve.  BOOM

NOTES:  I use organic ingredients, but I think as far as flavor for this recipe it is not absolutely necessary.  I do notice the texture of organic sour cream is different from that of the regular.  I also notice an empty bowl every single time I make this!!