Giveaway with Saucy Mama

A chance for you to win a set of 3 marinades or mustards of your choice trust me all are delicious and it’s free!! Yall just pick a number between 1-100 I already picked the saucy winning number, just leave a comment here with your winning number or in a comment on my facebook post and Sunday I will announce the winner if no one picked the exact winning number that’s okay the closest number will win if we have two numbers the same I will than do a toss coin between the two to determine the winner! READY SET GO!
saucy mama give away

Last but not lease my 3 recipe entry for Saucy Mama’s contest for a spot on their fabulous team to compete at World Food Championships this November 2016

It’s an honor to have been chosen to participate in Saucy Mama’s contest for a spot on their fabulous rocking team!!

Saucy Mama is looking for one more to add to their Super Team to go rock in at World Food Championships this November 2016 and I’m just that gal to go do it in The Seafood category you know it the Sea Queen herself that would be me”lol” not only am I entering 1 recipe but 3 recipes all in the seafood category for a chance to win that spot on Saucy Mama’s team this year!
Saucy Mama’s products sauces, marinades, mustards are out of this world!! I have been hooked since 2011 when a blogger had a contest for a chance to win a simple kit of Saucy Mama’s product and when you think they can’t up their last idea they do it again!!
Are you ready for my last out of this world delicious and saucy recipe entry!! @saucymama ‪#‎saucymama‬ ‪#‎WFC2016
Mango Shrimp Mousse Stuffed Scallops with Miso Orange Sesame Sauce

Mango Shrimp Mousse Stuffed Scallops with Miso Orange Sesame Sauce
9 medium cooked shrimp peeled tails off
1 teaspoon mayonnaise
1 tablespoon mango chopped fine
Pinch pink salt
12 large seas scallops
Pinch sea salt
1 tablespoon coconut oil
½ cup Saucy Mama Miso Orange Sesame dressing & marinade
3 tablespoons butter
1 tablespoon chopped chives
In a Food processor add shrimp, mayonnaise, mango, pink salt process until mousse consistency place in a piping bag and set aside.
Insert a sharp knife into the side of each scallops carefully wiggle back and forth the tip of the knife to create a pocket. Fill each pocket with shrimp mousse season scallops with sea salt
On stove top on medium high heat in a sauté pan add coconut oil when oil is hot add scallops flat side down cook 2 minutes turn and cook an additional 2 minutes.
In a small sauce pan add marinade and butter cook on medium high heat just until butter is melted whisk to incorporate the butter with the marinade it will immediately thicken into a sauce.
To plate drizzle equal amount of sauce on 4 individual plates top each with 3 stuffed scallops sprinkle with chives.

Here I go here I go it’s saucy up in here… up in here Recipe submission #2 For Saucy Mama’s contest..Crab stuffed Prawns with Avocado in a Creamy Orange Habanero Sauce.. You know you just licked your phone screen with this one!!

Are you ready for my second recipe??? Shut the front door with this one I out did my self but I had the most fabulous saucy mama’s products it’s omg mouth watering and saucy recipe entry!! @saucymama #saucymama #WFC2016

Saucy Mama is looking for one more to add to their Super Team to go rock in at World Food Championships this November 2016 and I’m just that gal to go do it in The Seafood category you know it the Queen of The Sea herself that would be me”lol” not only am I entering 1 recipe but 3 recipes all in the seafood category for a chance to win that spot on Saucy Mama’s team this year!

Saucy Mama’s products sauces, marinades, mustards are out of this world!! I have been hooked since 2011 when a blogger had a contest for a chance to win a simple kit of Saucy Mama’s product and when you think they can’t up their last idea they do it again!! Go check out their website at saucy mama cafe and try them out you will fall in love with them all!!
Crab stuffed Prawns with Avocado in a Creamy Orange Habanero Sauce

Crab stuffed Prawns with Avocado in a Creamy Orange Habanero Sauce
8 ounces lump crab meat
1 tablespoon butter
2 tablespoons sweet onion minced
2 tablespoons red sweet bell pepper minced
1 garlic clove minced
1 tablespoon cilantro chopped fine
½ teaspoon old bay seasoning
1 teaspoon Dijon mustard
¼ teaspoon lemon zest
1 egg beaten
1/3 cup plain bread crumbs
12 jumbo Prawns deveined and butterflied
1 cup cream regular
2 tablespoons Saucy Mama Orange Habanero wing sauce
2 tablespoon butter
1/4 teaspoon salt
½ avocado chopped in small cubes.
Italian parsley (for garnish optional)
Preheat oven 400 degrees. Spray with butter flavor non-stick spray a 9 inch oven proof dish and set aside.
On stove top on medium heat in a non-stick pan sauté onions, and red bell pepper in 1 tablespoon butter 3 to 4 minutes add garlic cook an additional 3 minutes add lump crab sauté 2 more minutes remove from heat add to a mixing bowl let it cool slightly.
To the crab mixture add cilantro, old bay, Dijon mustard, lemon zest beaten egg and bread crumbs mix until well incorporated.
Take a tablespoon full of crab mixture and roll into a ball repeat to make 12 equal size balls. Place a ball on each shrimp wrapping the tail around the crab ball. Place each shrimp in sprayed oven proof dish butterflied side down.
Bake 12 to 15 minutes until crab meat is lightly golden and shrimp are pink.
While shrimp are in the oven on stove top in a small sauce pan on medium high heat add cream, orange habanero wing sauce, 2 tablespoon butter and salt. Whisk until sauce comes to a boil reduce to medium low heat and simmer until sauce has thicken slightly while whisking several times.
In shallow bowls pour equal amount of sauce for 4 servings top the sauce with 3 stuffed shrimp each sprinkle with chopped avocado and garnish with parsley leaves.

Oh oh oh It’s all about Saucy Mama in her up in here up in here.. lol

Saucy Mama is looking for one more to add to their Super Team to go rock in at World Food Championships this November 2016 and I’m just that gal to go do it in The Seafood category you know it the Sea Queen herself that would be me”lol” not only am I entering 1 recipe but 3 recipes all in the seafood category for a chance to win that spot on Saucy Mama’s team this year!
Saucy Mama’s products sauces, marinades, mustards are out of this world!! I have been hooked since 2011 when a blogger had a contest for a chance to win a simple kit of Saucy Mama’s product and when you think they can’t up their last idea they do it again!!
Are you ready for my first OMG delicious and saucy recipe entry!! @saucymama #saucymama 3WFC2016

Salmon Cakes over Mustard Dill Aioli with Cucumber Watercress Salad With Saucy mama s Dill mustard

Salmon Cakes over Mustard Dill Aioli with Cucumber Watercress Salad With Saucy mama
s Dill mustard

Salmon Cakes over Mustard Dill Aioli with Cucumber Watercress Salad
1 pound fresh salmon cooked
2 tablespoons mayonnaise
½ teaspoon old bay
1 tablespoon green onion minced
1 tablespoon yellow bell pepper minced
1 tablespoon cilantro chopped fine
¼ cup plain bread crumbs
1 egg
Pinch salt & Pepper
2 tablespoons canola oil
Aioli-
¼ cup mayonnaise
2 tablespoons Saucy Mama Dill Mustard
1 teaspoon Worcestershire sauce
Salad-
1 ¼ cup watercress
½ cup English cucumber thin sliced
2 ½ tablespoons light olive oil
1 tablespoon lemon juice
Pinch salt & pepper
Flake apart the salmon and place in a mixing bowl with the next 9 ingredients mix well and refrigerate for 30 minutes.
In a small mixing bowl mix aioli ingredients well and refrigerate until serving.
Remove the salmon caked mixture out of the refrigerator form into 4 equal patties. On medium heat in a non stick pan add canola oil when oil is hot add the salmon cakes cook 3 to 5 minutes on first side or until a light golden brown flip the cakes cook additional 3 to 5 minutes on the second side. Remove cakes from pan and place on a brown paper bag to drain excess oil.
In a mixing bowl toss together the salad ingredients. Plate an equal amount of aioli on 4 plates place salmon cakes in the center of the aioli top each with equal amount of salad. Serve immediately.

Re purposing food…

One think I hate is seeing food being wasted this doesn’t happen in my house ever! Our wedding anniversary last week was lobster on the menu yummmmmmmmmmm so you know what not only you can same the shells for making homemade seafood broth but you can use it to catch bait to take fishing like I did this time I already have few container of seafood broth in the freezer ;)

I know I know it's not Florida Lobster but Main Lobster is what was available

I know I know it’s not Florida Lobster but Main Lobster is what was available


Cook 15 to 20 minutes for 1 1/2 pound lobster..
Quick chill to stop the cooking process and to handle

Quick chill to stop the cooking process and to handle


Get cracking and removing the meat! Serve with Garlic Herb Butter.. yummmmmmmmmmmm
Take the empty head and body and place in trap I'm going to catch me dinner yummmmmmm

Take the empty head and body and place in trap I’m going to catch me dinner yummmmmmm

Lobster head

Freshly caught Florida blue crab

Freshly caught Florida blue crab


Pick the meat out after the crab for the recipe you can google how to prepare the crab meat for crab cakes.
TADA!!!!!!!!!!!!!!! Got to love it …
Roasted Garlic Corn Crab Cakes with Spicy Red Slaw Garlic Ramoulade
Serves : 8
Cakes-
2 ears corn roasted off the cob
4 garlic cloves roasted mashed
1 small red bell pepper roasted skin removed
2 tablespoon olive oil
8 ounce lump crab
2 tablespoons lemon juice
1 tablespoon old bay
1/3 cup fresh Italian parsley chopped fine
½ cup mayonnaise
1 tablespoon Dijon mustard
1 cup panko bread crumbs
2 tablespoons butter
Slaw-
2 ½ cups red cabbage shredded fine
¼ cup cilantro chopped fine
½ jalapeño pepper deseeded & chopped fine
2 green onions chopped fine
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
Ramoulade-
½ cup mayonnaise
1 teaspoon adobo sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cilantro finely chopped
4 garlic cloves roasted
Preheat oven to 400 degrees. Line a cookie sheet with foil.
Cut bottom of garlic bulb drizzle ½ tablespoon olive oil on a piece of foil place bulb cut side down on foil wrap bulb with foil place on cooking sheet. Removed husk off the corn and toss corn and red bell pepper in 1 1/2 tablespoon olive oil.

Roasted Garlic Corn Crab Cakes with Jalapeño Red Cabbage Slaw & A Spicy Garlic Ramoulade

Blackened Redfish with Grilled Corn Salad

There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!

Blackened Red Fish with Grilled Corn Salad
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
Blackened Redfish
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.

Bikini friendly dinner Is what’s up the next 2 months!!Asian Inspired Shrimp & Mandarin Oranges Grilled Romaine Salad

This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!

Light  and healthy summer salad

Light and healthy summer salad

½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.

Taste of Inverness

April 9, 2016 at The Taste of Inverness charity event for Boys & Girls! I was honored to be asked to judge at this fabulous event!

We are ready to taste and judge

We are ready to taste and judge


This event had 23 vendors, a large tent full of art a band on a beautiful Lake.
taste of Inverness event

taste of inverness event 1

taste of Inverness vendors

41 entries 10 categories, from Ethnic foods to BBQ, to Fine dining, to food truck catering, to pizza, to dessert you name it we tasted them all. Fabulous food well deserved recognitions and well the city of Inverness is a tight community with super friendly people!!
taste of inverness ethnic dish

taste of inverness food truck catering
taste of Inverness judging seriously

taste of Inverness fine dining

taste of inverness fine dining 1

taste of inverness bar food

taste of inverness food truck catering 1

taste of inverness dessert

I’m looking forward to judge again next year! If you are local please go to this event it’s well worth it and tons of fun for a good cause. Got to love it..
taste of Inverness certificate

Here is the list of Awards for best dishes..

2016 Taste of Inverness Judges Scores
Out of 90 possible points

Ethnic
• La Cantina de Mexico: 69
• Fox Den: 65

Seafood
• Arbor Trails Seasonal Food Truck: 78
• Fox Den: 75

Catering / Foodservice
• Blazin’ 7s: 64
• Inverness Club Apt: 59

Fine Dining
• McLeod House Bistro: 85
• Chefs of Napoli: 72

Pizza
• Papa Johns: 78
• Domino’s: 74
• Chefs of Napoli: 49

Sandwich
• Ice Cream DR: 79
• Sonny’s: 72
• Green Valley: 66
• Joe’s Family: 66
• Pine Street Pub: 60
• Olive Garden: 59
• Brooklyn Deli: 59
• Subway: 40

Barbecue
• Blazin 7s: 89
• Arbor Trails: 88
• Ice Cream DR: 71
• Sonny’s BBQ: 60

Casual Dining
• Blazin 7s: 83
• Ice Cream DR: 76
• Pine Street: 66
• Olive Garden: 59
• Brooklyn Deli: 50
• La Cantina: no entry

Appetizer
• Chefs of Napoli: 87
• McLeod House: 86
• Big Lukes Taco Truck: 71
• Domino’s: 53
• Inverness Club Apt: 47
• Sonny’s: 68

Dessert
• Mcleod House: 90
• Nicole House of Cakes: 88
• Lynn’s Ice Cream: 86
• Pine Street: 84
• Joe’s: 66
• Kooky’s by Connie: 60
• La Cantina: 58

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Easter Brunch Cranberry Apple Cinnamon Dumplings

These are perfect easy to put together and everyone will love them.
Cranberry Apple Cinnamon Dumplings
Cranberry Apple Cinnamon Dumplings
2 green apples
1 tablespoon lime juice
1 cup Ocean Spray Ruby Cranberry Juice Drink
4 tablespoons butter
2 tablespoons brown sugar
8 buttermilk biscuits
¼ cup sugar
2 teaspoons cinnamon
Fresh cranberries (optional)
Preheat oven at 375 degrees. Spray with non-stick cooking spray a 9x12x2 pan and set aside
Remove the cores from the apples and cut each apple into 8 equal slices place apple slices in a bowl toss with lime juice to coat well to prevent them from turning brown. Do not peel the apples.
On stove top in a small sauce pan add cranberry juice, butter and brown sugar bring to a simmer and simmer until butter is melted and the sugar has dissolved.
On a clean surface cut each biscuits in half take a piece of the dough and press down to stretch dough big enough to wrap around apple slice press down the dough to seal it well around the apple slice place in greased pan repeat for the remaining 15 arranging them in one layer.
Pour the hot syrup over the dumplings. In a small bowl mix the sugar with the cinnamon and sprinkle over the dumplings. Bake 30 to 35 minutes until golden brown. Serve 2 warm dumplings per person you may also garnish with fresh cranberries.

Healthy Solutions Spice Blends “Cajun Seafood” Entry

Spicy Cajun Seafood Soup

Spicy Cajun Seafood Soup
2 tablespoons extra virgin olive oil
½ cup pancetta diced
½ cup onion chopped
½ cup carrots chopped
1/2 cup celery chopped
2 garlic cloves minced
2 tablespoons cilantro chopped
1 ½ tablespoons healthy Solutions spice blends Cajun Seafood
14.5 can dice tomatoes
½ teaspoon salt
½ cup frozen peas
12 oz. Ale beer
2 teaspoon fish base
2 cups water
32 oz. seafood cooking stock
½ cup small pasta shells
2 pounds seafood mix (raw)
Zest of a lemon
1 lemon cut in 6 wedges
½ cup sour cream
2 green onions chopped
In a large non stick pot on medium high heat add oil and pancetta sauté 2 minutes add onions, carrots and celery sauté 3 minutes add garlic, cilantro spice blend, diced tomatoes, peas, and salt and ale beer. Simmer until liquid reduces by half.
Next in a small bowl mix fish base with warm water until fish base is dissolved. Add the fish broth, seafood stock and pasta shells bring to a boil and cook 5 minutes. Add seafood mix to the soup simmer 3 to 5 minutes until seafood is cooked.
Plate soup with a doll up of sour cream, lemon wedge and sprinkle with green onions.
Josee health solutions shot