- 1 boneless ribeye, 1-inch thick
- 1/2 pound of medium shrimp, peeled and deveined
- 1 tablespoon of Avocado Oil by My Fabulous Food
- A Shot of Espresso by My Fabulous Food
- Herbed Pepper Blend by My Fabulous Food
- 2 tablespoons of duck fat or butter
- 4 cups of arugula
- 1 cucumber, sliced
- 1 hass avocado, sliced
- 1/2 cup of sliced cherry tomatoes
- 1/4 cup of chopped red onion
- Red Wine Sea Salt by My Fabulous Food
- Beet sprouts, optional
- Cotija, optional
- Sliced lime, optional
For the crème fraîche ranch:
- 1/2 cup of crème fraîche
- 1/2 cup of buttermilk
- 1/4 cup of real mayonnaise
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh dill
- 1 teaspoon of Herbed Pepper Blend by My Fabulous Food
- Alderwood Smoked Sea Salt by My Fabulous Food, to taste
- 1 teaspoon of fresh lemon juice
- Allow the steak to rest until room temperature. Coat both sides of the steak with avocado oil and season generously with A Shot of Espresso and the Herbed Pepper Blend by My Fabulous Food.
- In a bowl, season shrimp as well and set aside.
- Allow a skillet to warm until medium-heat and sear the steak on 3-4 minutes on each side with either duck fat or butter. Remove the steak from the skillet.
- While the skillet is still hot, sear the shrimp for approximately 2-3 minutes until completely cooked. Remove from skillet and set aside.
- On two plates, begin to assemble the salad. First, place the arugula on the bottom layer. Slice the steak and place even amounts on each plate. Add an even amount of shrimp on each plate. Add the cucumber, avocado, cherry tomatoes, and red onion on the salad.
- Finish the salad with crumbled Red Wine Sea Salt, beet sprouts, and crumbled cotija. Squeeze fresh lime on the salad.
- To make the ranch, whisk all ingredients together until combined. Drizzle on top of the salad. *Note: Taste as you go and adjust ingredients accordingly. Enjoy!
This parmesan garlic cream sauce has been my go-to for years for so many different recipes. I've made it with bacon and tortellini, added lump crab to it, and even topped oysters with it. For this particular recipe, I've paired it with pan-seared salmon and spinach and chive pasta. This is an easy weeknight recipe that your entire family will love!
- 4-6 salmon filets, approximately 6 ounces each
- Creole salt-free seasoning by My Fabulous Food
- 2 tablespoons of avocado oil by My Fabulous Food
- 4 garlic cloves, sliced or chopped
- 2 cups of heavy whipping cream
- 1/2 cup of mascarpone cheese
- 1 cup of parmesan cheese, shredded
- red wine sea salt by My Fabulous Food, to taste
- cracked black pepper, to taste
- pasta of choice
- 2 cups of baby spinach
- 1/2 cup of blistered cherry tomatoes
- shaved parmesan cheese, to taste
- chopped green onions for garnish
- Pat salmon filets dry and allow them to rest at room temperature. Season generously with My Fabulous Food's Creole Salt-Free seasoning.
- In a skillet, over medium-high heat, add avocado oil. After the oil has warmed, add the salmon filets. Sear on both sides for approximately 3-4 minutes each. Remove salmon filets from skillet and set aside.
- Allow skillet to cool to medium-low. Add chopped garlic to the skillet and sauté until translucent.
- Add heavy cream and mascarpone. Stir until combined. Add parmesan cheese to the sauce and stir until completely melted.
- Season the cream sauce with red wine sea salt by My Fabulous Food and cracked black pepper, to taste.
- Fold in fresh baby spinach or blistered cherry tomatoes if desired.
- Place salmon back into the cream sauce and add in cooked pasta.
- Garnish with shaved parmesan cheese and chopped green onions.
What is a Paloma? Margarita’s less popular but equally delicious cousin! A Paloma is a Mexican cocktail that is extremely refreshing and easy to make. It traditionally includes fresh squeezed grapefruit juice and tequila. The My Fabulous Food version includes some flavorful additions! We’ve added a strawberry agave syrup and a spicy Black Lava Sea Salt rim to kick this drink up a notch. Our Strawberry Agave Paloma is the perfect adult drink to celebrate any occasion!
How to Serve Your Paloma:
- Unlike a Margarita that can blended with ice or served on the rocks, a Paloma is traditionally served over ice.
- To rim the glass, use a lime wedge to moisten the areas you want to apply the salt/seasoning and then gently dip your glass in a small bowl with the salt/seasoning. Shake off the excess.
What to Eat with Your Paloma:
Palomas and other tequila-based drinks pair extremely well with seafood. You can make a ceviche, grilled shrimp, fish or squid. Also, Palomas pair with peppers, asparagus, tomatillos, and avocados.
- Strawberry agave syrup:
1/4 cup of water, 1/4 cup of agave nectar, 3 strawberries, chopped into small pieces
- For the rim:
Black Lava Sea Salt and Sweet and Spicy Sriracha Lime Seasoning from My Fabulous Food
- For the remainder of the drink:
A few cubes ice, 2 ounces of fresh squeezed grapefruit juice, 1 tablespoon of fresh squeezed lime juice, 3 teaspoons of strawberry agave syrup, 2 ounces of tequila, 2 ounces of club soda
- Optional garnishes:
grapefruit wedges, strawberries, or lime wedges
- In a small sauce pan, combine the water, agave nectar, and chopped strawberries. Stir the ingredients. Bring to a low boil over medium heat, and reduce to low. Let simmer for 7-10 minutes, until the agave has dissolved and strawberries have softened and turned the syrup red in color. Let the syrup cool at room temperature.
- Moisten the rim of the cocktail glass with a lime wedge. Place the rim upside down in the seasoning mixture. Shake off any excess seasoning. Fill the glass halfway with ice.
- In the cocktail glass, add the grapefruit juice, lime juice, strawberry agave syrup, and tequila. Top the drink with the club soda and stir to combine.
- Garnish with grapefruit wedges, lime wedges, or strawberries if desired. Enjoy!
- 4 eggs
- 2 tablespoons of avocado oil by My Fabulous Food
- 4 cloves of garlic, chopped
- 1 tablespoon of ginger, grated
- 2 tablespoons of red curry paste
- 4 cups of vegetable or chicken broth
- 1 - 13.5 oz can of coconut milk
- 1 tablespoon of fish sauce
- 2 baby bok choys, halved lengthwise
- 1 pound of crab clusters
- 2 - 3 oz packets of ramen noodles
- 1 pound of shrimp, peeled and deveined with tails removed
- Sweet and Spicy Sriracha Lime Seasoning by My Fabulous Food, to taste
- Lime wedges
- Cilantro, chopped
- Green onion, chopped
- Bring a pot of salted water to a boil. Boil eggs for approximately 7-10 minutes. Remove from heat and let cool. Peel eggs, slice in half, and set aside.
- Heat avocado oil over medium heat in a large pot. Sauté the ginger and garlic until translucent - approximately 2 minutes. Add curry paste into the pot, and continue to sauté for an additional minute.
- Add the broth, coconut milk, and fish sauce to the pot. Stir until combined.
- Turn up the heat to medium high, and add the bok choy and crab to the pot. Boil for approximately 5 minutes.
- While the bok choy and crab are boiling, cook the ramen noodles according to the manufacturer's instructions in a separate pot. Rinse in cool water and set aside.
- Add the shrimp to the broth and boil for an additional 2-3 minutes or until the shrimp are fully cooked.
- Add sweet and spicy sriracha lime seasoning to taste to the broth.
- Divide the broth, seafood, and bok choy into separate bowls. Top each bowl with ramen noodles. Garnish with egg slices, lime wedges, and chopped cilantro or green onions if desired.