This was our delicious salad before we put thinly sliced sirloin and homemade dressing on it....I loved the addition of the avocado.

Can you believe that I made this?????.....I didn't eat it, but I MADE it....Stacey had two servings.

This has become one of my favorite appetizers, but, constantly learning, I realize that the ingredients must be relatively void of alot of liquid for the "tower" to stand up.

Aimie and I weren't the only ones awaiting Rexx's arrival!

Master Chef Rexx' happy arrival!

We were soooo happy to be together again....we hope to do this monthly, depending on Rexx's schedule!

this is what I miss.....Rexx picking up his Cosmo while Aimie makes fun of him ...for some reason!

We were tired, full but this shrimp in a spicy garlic sauce was terrific!

I didn't do it.....honest!

Kari's Birthday party....from the left....we must work on the ease of eating this appetizer because it was soooo good but hard to eat....filet mignon, perfectly seasoned and roasted, sliced thin served on foccacia with carmelized onion, horseradish sauce and fresh spinach. Walnut, celery, endive salad.....quesidilla's, very spicy....a cheese platter and chips and salsa....

Again....Andrea knows how great a recipe will be just by reading it! Spicy burger with a cabbage slaw (I don't even like cabbage...) the potatoes were great as were the veggies....I asked her for the recipe....I guess you know it's good when they won't share the recipe!

This is the beginning layer of one of my newest, favorite appetizers.....cooking club...be ready, we are making this for our club at my house this June!

Voila....crab towers!

Shrimp Provencale....a wonderful Lenore appetizer. The stuffing can be made in bulk and frozen so that when unexpected guests pop in you have a phenomenal appetizer!

Chef Claudia brought this recipe.....very low cal and low carb....very high on flavor, however, she is yet to share the recipe with me! Broccoli, cheese and chicken casserole. It was incredibly good and very low cal, those two usually don't mix.....

We prepped the Mahi Mahi with a bit of salt and pepper, rubbed with olive oil and then rubbed with a combo of oregano and curry powder and left to sit for at least 30 minutes....when a recipe calls for a fish to be skinned, always let your fish monger do it, I probably lost 20% of the fish doing it myself.

Jasmine rice with lots of cilantro and chipotle...

Final plating of the MahiMahi...