No Fail Chocolate Chip Cookies

This is a recipe for my chocolate chip cookies. They are simple and delicious and best of all, you can't fail making them. Be careful, you won't be able to eat just one. 

3/4 cup (1 1/2 sticks) organic butter
1 1/2 cups organic sugar
2 organic eggs
1 Tbsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp sea salt
2 cups chocolate chips

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for a few minutes. Add the eggs and vanilla extract and mix well. In a separate bowl, combine the flour, baking soda, and sea salt then mix into the dough.  Before the dough is completely mixed, add in the chocolate chips and mix just until everything comes together. Drop by spoonfuls onto a parchment lined baking sheet and bake approximately 8-10 minutes depending on if you like soft or crispy cookies. Transfer to a cooling rack. 

Blackened Grouper over Hearts of Romaine Salad with Lemon ParmesanVinaigrette

OK, I just love grouper! It is an unbelievable fish to work with, just melts in your mouth. If you live somewhere where grouper is not available or too expensive, just substitute with a mild, flakey white fish like cod. They are related anyway. If you like things on the spicy side kick up the cayenne in the blackening recipe. Enjoy!

Makes 2 big salads or 4 small

1 lb. fresh Grouper fillets
2 Tbsp Taya's Blackening Spice
2 hearts of romaine, chopped
1 avocado, diced
1/2 cup Lemon Parmesan Vinaigrette
Fresh grated Parmesan for garnish

In a salad bowl, toss the romaine, avocado, and Vinaigrette. Set aside.

Heat a pan (preferably cast iron) over med-high heat. Do NOT grease the pan, it should be dry. While the pan is heating, sprinkle the Blackening Spice all over the Grouper fillets, covering both sides. Place in pan and cook approximately 4 minutes per side, depending on thickness.
When cooked, place on top of dressed salad and sprinkle with Parmesan. 

Taya's Blackening Spice

I just love blackened fish as well as shrimp. Here is the blackening seasoning for today's recipe.

1 1/2 Tbsp paprika
1 Tbsp sea salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp thyme
1 Tbsp organic sugar
1 tsp fresh ground black pepper
1 tsp cayenne
1 tsp dried oregano
1/2 tsp coriander seeds

Grind all ingredients in a coffee grinder.

Lemon Parmesan Vinaigrette

Here is a delicious salad dressing that goes great with sea food dishes and much more.  

1/4 cup freshly squeezed lemon juice (1-2 med. lemons)
1/2 cup freshly grated Parmesan cheese
1 organic egg yolk
1 lg. clove garlic, chopped
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
Sea salt, to taste

Place all ingredients except olive oil in a blender. Whiz it up. With the motor running, drizzle in the olive oil.

Tropical Starfruit Smoothie

Here's a morning smoothie that will really get you going. My kids love starfruit, they eat them all the time in the winter for a snack. It's much easier finding starfruit here in Florida but I've seen these little beauties in stores all across the country so when they show up in your neck of the woods you just have to try this recipe out. You are going to love this smoothie!

Serves 2

4 Starfruit, seeds removed
2 bananas
Juice from 2 oranges
1/2 cup coconut milk

Whiz in blender. Delicious. 

Roasted Golden Beets with Orange-Thyme Vinaigrette and Goat Cheese

My kids absolutely love beets because of this recipe. It's very simple but the flavors will explode in your mouth!  You are going to love this dish, try not to eat the whole bowl yourself!  As always enjoy, I'll talk to you soon with another yummy delight.

2 bunches organic beets
2 Tbsp extra-virgin olive oil
Juice and rind from 1 organic orange
Juice and zest from 1 organic lemon
1 Tbsp fresh thyme, chopped
1 Tbsp fresh chives, chopped
Sea salt
Fresh ground black pepper
1 small log goat cheese

Preheat oven to 400. Cut tops off beets leaving at least 1 inch of stems. (The tops are great sautéed with some garlic.) Place in a pan. Sprinkle a bit of olive oil on top and rub on beets. Put a little bit of water in the pan (a few Tbsp-this will kind-of steam the beets) and cover with aluminum foil. Bake for about an hour or until you can stick a fork in easily (time will depend on the size of the beets).  Allow to cool completely then remove the skins by cutting the top off and peeling away the skin (a messy job:). Cut into quarters and place in a bowl. 

In a separate bowl, whisk the remaining ingredients (except goat cheese) and pour over beets. 

They're ready, but allow to marinate in the fridge for a bit if possible. When ready to serve, break up goat cheese and put on top of the beets. Yummy yummy!!

Coconut Cream Pie

This is a deliciously coconut pie without being sickly sweet. It's perfect.

For the pie crust
2 cups flour
1 1/2 teaspoon sea salt
1/2 cup coconut oil, melted
1/4 cup milk

For the sweetened coconut
2 cups shredded, unsweetened, dried coconut
4 tablespoons powdered sugar
2 tablespoons coconut oil, melted
2 tablespoons water

Preheat the oven to 350. In a medium mixing bowl, whisk together the sifted flour and salt. Pour in the oil and milk, and using a fork, stir to combine. When the dough comes together, roll it out between two sheets of waxed paper, peel off the top sheet, and invert the crust over and into a deep-dish pie plate. Press the crust in and all the way up the sides, and trim off the excess. Fill with pie weights or line with foil topped with dried beans, and bake until golden and set, 25 to 30 minutes. Let cool completely.
While the pie crust is cooking and cooling, make the sweetened coconut: In a medium mixing bowl, toss together the shredded coconut and the powdered sugar until well combined. In a separate small bowl, stir together the oil and water until well combined and then pour over the sugared coconut. Stir gently to coat the coconut completely. Let sit for about 10 minutes, stirring and fluffing occasionally. The original amount will expand slightly in size. Refrigerate the sweetened coconut until you need it.

For the pastry cream and topping

1/2 cup plus 2 tablespoons sugar, divided
2 eggs plus 1 egg yolk
3 tablespoons flour
1 can full-fat coconut milk, divided
One batch sweetened coconut, divided
1 teaspoon vanilla extract
1 cup heavy whipping cream

Toast 2/3 cups of your sweetened coconut in a small, heavy skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Let cool completely while you make the pastry cream. Whisk together 1/2 cup of sugar, the eggs, egg yolk, and flour in a medium bowl and set aside (but near the stove). In a medium saucepan set over medium heat, bring 1 1/2 cups of coconut milk and 1 1/2 cups of your sweetened coconut to a simmer. Gradually add this hot milk mixture to your egg mixture, whisking constantly. Return everything to the same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in the vanilla extract. Transfer pastry cream to a medium bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent formation of skin. Chill until cold, at least 2 hours. When cold, transfer the filling to your prebaked, now-cool crust. Cover and chill while you make the topping.  Whip the cream, the remaining 1/4 cup coconut milk, and the remaining 2 tablespoons of sugar in a medium bowl until peaks form. Spread whipped cream all over the top of pastry cream filling. Sprinkle evenly with cooled toasted coconut. Cover and refrigerate at least four hours, but preferably overnight.