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My wife loves salmon. This is a simple but delicious recipe. Ingredients: 8 ounce salmon filet 2 tablespoons unsalted butter 1 teaspoon cilantro  1 teaspoon keylime juice pinch salt pinch of pepper Begin by lightly sprinkling the salmon with salt and ground pepper. (I used Kermit's citrus salt). Add the filet to a vacuum sealer bag.   Heat your sous vide pot to 125 degrees. Add the salmon and cook for 45 minutes.  During the last 5 minutes heat a cast iron pan over a medium high heat. Add the butter, cilantro, and keylime juice. When the sous vide is finished, carefully add the filet skin side down to the hot skillet. Baste salmon with the extra butter mixture. Cook for 5 minutes, then carefully turn and grill the other side for 4 more minutes. Gently remove the filet and top with remaining butter mixture.  Enjoy.

Here is a very different recipe for a great treat. It has a dense texture like pumpkin bread, but light and refreshing flavor of keylime. We have the advantage of living about 20 miles from Kermit's key lime pie factory. I used their juice and oil for this recipe. They claim their juice is double strength so you might need to adjust the amount used if using a different brand. You can substitute lime zest if you don't have access to key lime oil. Ingredients: (makes 2 loaves) 2 sticks softened butter 1 can of sweetened condensed milk 1 cup of sugar 4 eggs 2 tablespoons Kermit's key lime juice (or 4 tablespoons regular key lime juice) 2 teaspoons Kermit's key lime oil 3 cups AP flour 1 tablespoon baking powder  1 teaspoon vanilla extract  1 teaspoon salt Begin by creaming the butter and sugar. Add the eggs and condensed milk, mixing well. Slowly add the flour, then the rest of the ingredients.  Mix well.  Divide mixture between two well gr

Working one handed has been a challenge for the last few weeks. Trying to make a tasty meal with my left arm in a brace/sling combo has been a challenge. I've seen several ads for camp meals and thought that's something I could make. Amish corn on the cob, red creamer potatoes, sweet onion and fresh green beans are the ingredients for dinner. Start with two boneless skinless chicken breasts. Lightly season them with seasoned salt, garlic and paprika. I like a little more heat and am adding some Datil Dave seasoning in my packet. Tear off two large sheets of aluminum foil about two feet long. Add the chicken, ear of corn cut in half, the potatoes, sliced onion, two pats of butter, and green beans. Lightly season the vegetables. I do this because each packet will have two teaspoons bacon pieces added and this will increase the salt level. Fold over the edges and roll, forming a tight seal down the center of the meal. Roll the end up and seal complete

Although you might not tell from my posts, my wife and I do try and eat healthy. She came up with this idea after a visit to Rype and Readi farm market in St Augustine. We came home with several heads of hydroponic lettuce and organic tomatoes. The taco shells have been replaced by beautiful red lettuce leaves. For filling, we used chicken fillets  grilled with low sodium seasoning, which was then diced. After adding the chicken, the rest of the filling is diced tomatoes, olives, salsa and fine shredded cheese. To eat just pinch, fold, and eat! Hope you enjoy these delicious treats.

My wife loves bananas. She always comes home with a bunch whenever she goes shopping.  Unfortunately, sometimes she doesn't eat them fast enough. This is a great recipe for those over ripe bananas.  Ingredients: 2 very ripe bananas  2 tablespoons cane syrup 1 teaspoon molasses  2 cups AP flour 1 teaspoon cinnamon  1/4 teaspoon nutmeg  1/4 teaspoon salt 2 tablespoons melted butter  2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon lemon juice 1 egg 2/3 cup of milk 2 teaspoons vanilla extract  1 teaspoon banana extract (optional) 1 cup chocolate chips Mash the bananas in your stand mixer. Add all the ingredients except the chocolate chips and mix on low speed until well mixed. Add half the chips and fold them in batter. Pour batter into a greased loaf pan.   Add the rest of the chips and lightly push them just below the top of the batter. Place pan in a preheated 350 degree oven. Bake 35 to 40 minutes or until a skewer or toothpick co

Every year for the holidays, my mother would make her cranberry relish. She would grind up all the ingredients by hand, then mix everything in a large bowl. Mom always ground up the citrus, rind and all, then add a lot of sugar to counter the bitterness of the rind. While shopping for supplies, I saw some beautiful fresh Florida strawberries. By zesting the oranges and lemon and then peeling them, I reduced the bitter flavor of the citrus rind. A pint of strawberries added sweetness, cutting the need for extra sugar greatly. Ingredients: 2 bags cranberries 2 navel oranges 2 small or one large apple 1 lemon 1 pint strawberries 1/4 cup of sugar Zest the oranges and lemon, then peel them. Grind everything, alternating between all the different fruits.  Add the zest and mix everything well. Refrigerate overnight and let all the flavors meld. Enjoy.

I needed a quick to make for a cover dish. Looking around the kitchen I had potatoes, ground chuck, taco seasoning, a can of Hatch chilies and cheese. A quick trip to the store for some pico de gallo and cream and I was all set. Ingredients: 1 lb ground chuck 6 to 8 russet potatoes  4 cups Mexican cheese blend 1 can Hatch chilies  2 tablespoons taco seasoning  2 tablespoons butter  2 tablespoons flour  1/2 cup cream 1 16-ounce tub of pica de gallo Dice the potatoes into cubes about half an inch. Add to saucepan and cover with water. Parboil the potatoes for about 5 minutes. Add ground beef to skillet and brown over medium heat. Add the taco seasoning. In another saucepan make a roux with the butter and flour over low heat. Add the cream and raise the temperature to medium low. Add half the cheese stirring until melted. In a large disposable pan combine all the ingredients except the remaining cheese and stir to combine.  Sprinkle the remaining cheese on top and