Baked Cajun Catfish

This twist on pan-fried (not quite blackened) catfish is delicious, easy and low-carb. All of our favorite characteristics for a simple work-night meal!

How To Make:

1. Preheat oven to 325 degrees.
2. Sprinkle Catfish with your favorite Cajun seasoning, both sides.
3. Set in a lightly oiled baking dish.
4. Bake for about 20-25 minutes, until fish is cooked through. Add a pad of butter to the top for the last five minutes of baking, optional of course.

We served this over a bed of green beans sauteed in olive oil and minced garlic. Super yummy!

Shrimp & Scallops in a Creamy White Wine Sauce

I've been experimenting with sauces lately. Trying to come up with a super yummy sauce that uses white wine as a dominant flavor. I think I got it with this. This sauce really compliments the flavors of the shrimp, scallops and fresh corn! And, bonus, this dish is ready in about 30 minutes!

How To Make It

• 1/2 lb. of shrimp

• 1/2 lb. of scallops

• 1 tablespoon olive oil

• 2 tablespoons minced fresh shallots

• 1 cup dry white wine

• 1 cup heavy cream

• juice of 1/2 fresh lemon

• Salt to taste

• 1/4 cup fresh corn

• 1/4 cup fresh chopped tomato

• 1 teaspoon fresh oregano, minced (plus a piece for garnish)

• 2 large zucchini, spiralized

Sprinkle the shrimp and scallops with salt and then sauté them in olive oil until the shrimp is pink and scallops whiten and just start to brown, about 2 1/2 minutes per side. Be sure to use a sauté pan that's the right size to allow the shrimp and scallops to lay in a single layer in the pan. Once cooked, remove from pan and set aside on a plate. Cover with aluminum foil to keep warm. Sauté the shallots in the same pan until soft and a little browned, just a few minutes should do it. Add wine and stir until the pan is deglazed, about a minute. Add cream, lemon juice and salt. Increase heat to medium high and let the sauce boil (stirring often) until it reduces to a little thicker than you would like (about 10 minutes), because next you will add the corn and tomato and this will add some liquid to the sauce. Reduce heat to medium, then add corn, tomato and fresh oregano and cook about 7 more minutes (add shrimp and scallops back in a couple of minutes before this part is done). While you're cooking, zap the zucchini noodles for 3 minutes on high in the microwave. Dry them with a paper towel or kitchen towel to reduce moisture. Toss with the shrimp and scallops mixture and serve for a delicious, fresh meal in less than 30 minutes!

Quatre Quarts Breakfast Cake

I learned to make this cake on a visit to Paris a few years ago. It’s commonly served as a breakfast cake and you can find it in most Parisian cafes. I made it for Ryan on his last day at work. Best of luck, Ryan!

How to Make It

The basic version of this cake is four equal parts each of eggs, flour, sugar and butter; which is how it gets its name. For a nine inch round cake pan, like I did, use the following quantities:

The Cake:

• 6 oz. sugar

• 6 oz. salted butter (1 1/2 sticks), melted

• 3 large eggs should be about 2 oz. each for a total of 6 oz., separated

• 6 oz. flour, sifted

Preheat oven to 350 (f). Mix the sugar and melted butter together in a large mixing bowl. Add one yolk at a time, mixing thoroughly after each yolk is added. Add the flour a little bit at a time, mixing well after each addition. In a separate bowl, whip the egg whites until they are stiff and then gradually fold into the batter. Don’t over-mix this, as the air in the whites will help the cake be somewhat fluffy (although it is decidedly a dense cake, which I love for breakfast). Pour the batter into a buttered cake pan. Bake for about 40 minutes, or until an inserted toothpick comes up clean.

This cake is delicious plain or jazz it up by adding a syrup and glaze, like I did here.

Lemon Syrup:

• ½ cup sugar

• ¼ cup fresh lemon juice

Cook the sugar and lemon juice in a sauce pan over medium heat until the sugar is completely melted. Once the cake has cooled a little (about 10-15 minutes), remove it from the pan and place it on a cooling rack over a baking sheet. Drizzle the syrup over the cake. The cake will absorb the syrup. Nice, right?

Lemon Glaze:

• ¾ cups powdered sugar

• 1 tablespoon fresh lemon juice

Place the cake on a serving plate. Mix the sugar and lemon juice together thoroughly and then drizzle over the cake allowing the glaze to run down the sides.

Caprese Salad

This delicious, fresh salad is a regular side in our household. And one of Michael's favorites!

How to Make It:

Dice about 1 teaspoon shallots and let that marinade with a tablespoon of balsamic vinegar. Halve some grape or cherry tomatoes. Cut up some fresh mozzarella cheese into bite sized pieces. Slice fresh basil into strips. Drizzle with olive oil and toss with your shallot/balsamic mix. Add salt and fresh ground pepper and you've got a simple, great side!

Smoked Salmon Zucchini Cups

I admit it, I'm obsessed with zucchini. And why shouldn't I be? It's such an awesome vessel for so many low-carb treats. I've been playing with zucchini cups as a great little appetizer dish. The goal here was a quick, easy and tasty summer appetizer. I say, and so does Michael, a win!

How to Make It

• 1 large zucchini
• 4 oz. goat cheese
• 8 oz. smoked salmon

Slice the zucchini to pieces about 1/3 inch thick. Using a melon baller, carve out a little cup in each zucchini slice. Fill the cup with a teaspoon of goat cheese. Top with a bit of smoked salmon. Simply delicious!