Recipes

• 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

DIRECTIONS:

1. 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.  
2. In a bowl, season shrimp as well and set aside.
3. 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.
4. While the skillet is still hot, sear the shrimp for approximately 2-3 minutes until completely cooked.  Remove from skillet and set aside.
5. 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.
6. Finish the salad with crumbled Red Wine Sea Salt, beet sprouts, and crumbled cotija.  Squeeze fresh lime on the salad.
7. 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! 

Meet the wings that were gone in 5 minutes!  Add this easy, sweet, and savory wing recipe to your next dinner plans!

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!

Serves 4-6

Ingredients:

• 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

Optional Ingredients:

• 2 cups of baby spinach
• 1/2 cup of blistered cherry tomatoes
• shaved parmesan cheese, to taste
• chopped green onions for garnish

Directions:

1. Pat salmon filets dry and allow them to rest at room temperature.  Season generously with My Fabulous Food's Creole Salt-Free seasoning.
2. 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.
3. Allow skillet to cool to medium-low.  Add chopped garlic to the skillet and sauté until translucent. 
4. Add heavy cream and mascarpone.  Stir until combined.  Add parmesan cheese to the sauce and stir until completely melted.
5. Season the cream sauce with red wine sea salt by My Fabulous Food and cracked black pepper, to taste.
6. Fold in fresh baby spinach or blistered cherry tomatoes if desired.
7. Place salmon back into the cream sauce and add in cooked pasta.
8. Garnish with shaved parmesan cheese and chopped green onions.

Try this easy and delicious spiced pineapple and rum cocktail using The Ultimate Cake Spice by My Fabulous Food.

Learn How to Make Plantains Foster with The Ultimate Cake Spice by My Fabulous Food

• 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

OPTIONAL GARNISH:

• Lime wedges
• Cilantro, chopped
• Green onion, chopped

DIRECTIONS:

1. 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.  
2. 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.
3. Add the broth, coconut milk, and fish sauce to the pot.  Stir until combined.
4. Turn up the heat to medium high, and add the bok choy and crab to the pot.  Boil for approximately 5 minutes.
5. 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.
6. Add the shrimp to the broth and boil for an additional 2-3 minutes or until the shrimp are fully cooked.
7. Add sweet and spicy sriracha lime seasoning  to taste to the broth.
8. 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.