VODKA SAUCE
The Hungry Hoo-Ha
My life has been dedicated to the Happy Hoo-Ha. Over the years I've learned that when I eat healthy, I feel sexier. Join me in my journey to feeling empowered, confident and sexy as hell through healthy cooking! ~M.E. Nesser, Author of The Happy Hoo-Ha Trilogy available on Amazon and Kindle!
Thursday, July 31, 2025
VOKDA SAUCE WITH LOBSTER
Saturday, July 12, 2025
CREAMY PARMESAN DRESSING
INGREDIENTS: 3/4 CUP MAYO, 1/2 CUP FRESH PARMESAN CHEESE, 1/4 CUP FRESH LEMON JUICE, 2 TBS DIJON, 2 TBS WORCESTERSHIRE SAUCE, 1/2 TSP TABASCO, 1 TBS OLIVE OIL, 1/4 TSP SALT AND PEPPER
I PUT EVERYTHING IN A FOOD PROCESSOR AND SERVED OVER GRILLED LETTUCE AND FRESH VEGETABLES.
Thursday, June 26, 2025
HADDOCK FRENCH
HADDOCK FRENCH
INGREDIENTS: 2 PIECES OF HADDOCK
EGG WASH: 1 EGG, 1 TBS SUGAR, 1/4 CUP GRATED PARMESAN CHEESE
FLOUR MIX: 1/4 CUP FLOUR, 1/2 TSP SALT AND PEPPER
SAUCE: 4 CLOVES CHOPPED GARLIC, 1/2 STICK BUTTER, 1/4 CUP DRY SHERRY, 1/4 CUP LEMON JUICE, 1/4 CUP CHICKEN STOCK
1/4 CUP
OLIVE OIL & PARSLEY
GENTLY SAUTE THE GARLIC IN THE BUTTER FOR 4 MINUTES, ADD EVERYTHING ELSE AND SIMMER. TASTE AND ADJUST AS NEEDED ACCORDING TO YOUR TASTE BUDS.
DIP THE HADDOCK IN THE FLOUR, THEN THE EGG. GARNISH WITH DRIED PARSLEY.
HEAT THE OIL ON A MEDIUM HIGH HEAT. FRY THE HADDOCK FOR 3 MINUTES PER SIDE. MINE TURNED BROWN BECAUSE OF THE CHEESE WHICH WAS YUMMY. ADD THE SAUCE AND SIMMER FOR 5 MORE MINUTES.
I PUT MINE OVER A BED OF BABY BOK CHOY, PURPLE ONION AND BABY SPINACH.
SHERRY VINEGAR DRESSING (FOR VEGGIES, CHICKEN OR FISH)
SHERRY VINEGAR DRESSING
INGREDIENTS: 1/2 CUP SHERRY VINEGAR, 1 DICED SHALLOT, 1 TBS DIJON, 1 TBS HONEY, 3/4 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC
ZUCCHINI PATTIES
ZUCCHINI PATTIES
INGREDIENTS: 2 CUPS SHREDDED ZUCCHINI, 2 EGGS, 1/2 CUP FLOUR, 1/2 CUP PARMESAN CHEESE, 1/2 CUP BREAD CRUMBS, 1/2 CUP SHREDDED MOZZARELLA CHEESE, 1/2 TSP SALT AND PEPPER
AVOCADO OIL
SHRED THE ZUCCHINI AND SQUEEZE AS MUCH MOISTURE OUT OF IT AS POSSIBLE. MIX EVERYTHING AND FORM INTO PATTIES. REFRIGERATE FOR ABOUT AN HOUR.
FRY IN AVOCADO OIL.
I SERVED WITH MARINARA SAUCE.
BARBECUE ASIAN RIBS
BARBECUE ASIAN RIBS
INGREDIENTS:
RUB: 3 TSP EACH: ALLSPICE, GARAM MASALA, CINNAMIN, FENNEL, ANISE
2 SLABS PORK RIBS
BARBECUE SAUCE: 2 TBS OLIVE OIL, 2 PIECES OF CHOPPED BACON, 1 CHOPPED SHALLOT, 4 CLOVES CHOPPED GARLIC, 1/4 CUP SOY SAUCE, 1/4 CUP TOMATO JUICE (OR BLOODY MARY MIX), 1 TBS RICE VINEGAR, 1 TBS HOISIN SAUCE, 1/3 CUP KETCHUP, 2 TBS HONEY, 4 TBS APRICOT PRESERVES, 2 TBS BROWN SUGAR, 1 TBS FRESH GINGER, 1 TBS CHILI GARLIC SAUCE
PUT THE RUB ON THE RIBS AND COOK ON THE GRILL 5 MINUTES PER SIDE.
WHILE IT'S COOKING, FRY THE BACON IN THE OIL UNTIL ALMOST DONE, ADD THE SHALLOTS AND GARLIC AND COOK 3 MORE MINUTES. ADD EVERYTHING ELSE AND SIMMER FOR 10 MINUTES.
POUR OVER THE RIBS. COVER AND COOK FOR 2 1/2 HOURS ON 225 DEGREES.
GRILLED BOK CHOY SALAD
GRILLED BOK CHOY SALAD
INGREDIENTS: 1 HEAD BOK CHOY, 1/2 PURPLE CABBAGE, 4 SCALLIONS
1 PACK RAMEN NOODLES, 1/2 CUP SLIVERED ALMONDS, 1/4 CUP CILANTRO, 1/2 TSP SALT AND PEPPER, 1 CAN MANDARIN ORANGES DRAINED
DRESSING: 1/4 CUP ORANGE JUICE, 1/4 CUP BALSAMIC VINEGAR, 1/4 CUP OLIVE OIL, 1 TBS SESAME OIL, 1 TBS GRATED GINGER, 1 TSP HOT MUSTARD, 1/2 TSP SALT AND PEPPER
OLIVE OIL
MAKE THE DRESSING AND SET ASIDE.
WASH THE BOK CHOY AND LET DRY. SPRAY A LITTLE OIL ON THE BOK, CABBAGE AND SCALLIONS AND GRILL FOR ABOUT 10 MINUTES SO THE VEGGIES GET CHARRED. WHEN IT COOLS, CUT UP.
TOAST THE ALMONDS AND DRY RAMEN NOODLES IN A FRYING PAN UNTIL BROWNED.
MIX EVERYTHING AND ENJOY!
VOKDA SAUCE WITH LOBSTER
VODKA SAUCE INGREDIENTS: 1/4 CUP OLIVE OIL, 2 TBS BUTTER, 1 DICED SHALLOT, 6 CHOPPED GARLIC CLOVES, 6 OUNCE TOMATO PASTE, 2/3 CUP VODKA, 1/...
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GLUTEN FREE WEDDING SOUP INGREDIENTS: WHOLE ROASTER CHICKEN STOCK SPICES: 1/2 CUP CHICKEN BASE, 1 TSP SALT AND PEPPER, 1/4 CUP ITALIAN SEAS...
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PINA COLADA CAKE INGREDIENTS. 8 OUNCE WHIPPED CREAM CHEESE SOFTENED, 1/2 CUP CONFECTIONERS SUGAR, 1/2 TSP RUM EXTRACT, 1 CUP COCONUT MILK 8...
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BOURBON & BROWN SUGAR SHRIMP INGREDIENTS: DOZEN EXTRA LARGE SHRIMP PEELED AND THAWED MARINADE: 1/4 CUP BROWN SUGAR, 1/4 CUP BOURBON, ...