Veggie Swai Burger Patties

Not to toot my own horn, but I killed it with this experiment. #toottoot

I had some frozen swai fillets, green onions and peas at home. So, naturally I thought burger patties. Anyways, this turned out wayyyy better than that I thought. Some of the patties looked like actual patties, but most of them broke apart. Next time, I think I need to add egg or something to glue the ingredients together. In any case, it was DELICIOUS. 

And since this was an experiment, I didn't really measure the ingredients. Like at all. Sorry. 

  • Frozen Peas
  • 2-3 wild mushrooms
  • 3 Swai fillets (thawed)
  • Leftover homemade tomato salsa (maybe 2 ounces?)
  • 8-10 green onions
  • Bread crumbs (idk if this is necessary, but it was in the cupboard and I wanted to finish it) 
  • Fresh garlic
  • Fresh thyme
  • Seasonings to taste
  1. Boil peas until they are soft.
  2. While the peas are boiling, chop up green onions and mushrooms and garlic.
  3. Throw the onion mixture in a blender or food processor until fine.
  4. Drain peas and onion mixture. 
  5. Mash with a masher until patty like texture. Add seasonings. I used black pepper, salt and cayenne pepper.  Put it to the side.
  6. Place swai fillets in sauce pan with olive oil and cook for 5 minutes. They don't need to be completely done, just warmed throughout the fish.
  7. Cut up the fish and add to the mashed mixture. Mash fish in mixture.
  8. Isn't mashing so fun?? 
  9. Add bread crumbs to mashed mixture and tomato salsa. I made a chunky tomato salsa a few days ago (I'll post the recipe soon) that added some really good spicy flavors to the patty mixture. The bread crumbs, I think, added body to the patties. But, I could be wrong. Basically, I just wanted to get it out of my cupboard. 
  10. Using the same pan that you used for the fillets, add canola oil and let warm. 
  11. Mold patty mixture into patties and fry until both sides are crispy and brown. 
  12. Enjoy!! 

I paired this with my spaghetti squash pasta. Here's the recipe for THAT!

Miss Danetha an entrepreneur and spokesmodel. For more recipe tips follow me on FacebookInstagram and Twitter! And be sure to sign up for my newsletter, HERE! 

 

Spaghetti Squash Pasta

My man and I are pretty consistent with cooking a meal for dinner that lasts for up to a week. Not only does it make it easy to eat healthy, but it's also cost effective. We usually do something with pasta and/or rice, but I wanted to switch it up. So, I picked up a $0.59 spaghetti squash and went to town.

  • 1 Spaghetti Squash
  • 1 lb of wild mushrooms (I forget which ones I picked up, but they were brown & juicy)
  • 3 organic tomatoes
  • Fresh thyme
  • Seasonings to taste
  1. Preheat oven to 425.
  2. Microwave squash for 4 minutes or until soft enough to slice in half.
  3. Slice squash in half and scoop out the seeds (next time, I'll save the seeds and roast them!) 
  4. Drizzle olive oil and sprinkle black pepper and salt on both sides.
  5. Line baking pan with foil and place squash, flesh down, in pan. 
  6. Roast for 8-12 minutes. 
  7. While the squash is roasting, chop up tomatoes, onions and mushrooms
  8. Remove from oven and fork out squash into the same baking pan you used. It should resemble noodly type consistency. Be careful, the squash will be very HOT! I held it with an oven mit as I scooped. 
  9. Cover squash with tomatoes, onions and mushrooms. 
  10. Drizzle olive oil and seasonings over mixture. 
  11. Roast in oven for 15 minutes. I upped the temp to the broil setting for 1-2 minutes. 
  12. Remove and enjoy!!

 I paired this with my Veggie Swai burger patties . Here's the recipe for THAT!

Miss Danetha an entrepreneur and spokesmodel. For more recipe tips follow me on FacebookInstagram and Twitter! And be sure to sign up for my newsletter, HERE! 

 

Cucumber Raita Appetizer

Easy, Indian inspired appetizer idea for Meatless Monday. I think the traditional version calls for cilantro and different spices. This is my twist.  Enjoy!

  • 2 hot house cucumbers
  • 12 oz.  of Greek Yogurt
  • 3 T. of lemon juice
  • Dash of turmeric or cumin
  • 1 T. chopped fresh mint
  • 1/2 t. of sugar
  • 1/4 t. of salt
  1. Stir all ingredients together in a bowl.
  2. Serve with crackers or bread. 
  3. Best if let to chill overnight in the refrigerator.

Photo: All Recipes 

Miss Danetha an entrepreneur and spokesmodel. For more recipe tips follow me on Facebook, Instagram and Twitter! And be sure to sign up for my newsletter, HERE! 

 

Mango Lassi Cocktail

This week, I was adding new songs to my dance classes' playlist. I decided to throw in some Contemporary Bollywood songs and was also inspired to whip up some traditional Indian dishes. 

And of course I had to pair it with a cocktail.  If you've never had a Mango Lassi before, order one from a traditional Indian restaurant TODAY! They are delicious.  

If you want to try to make it at home, here is a super easy recipe.

*Please note, a traditional mango lassi does not include alcohol* 

 

  • 2 shots of vodka
  • 2 fresh mangos
  • 12 oz of greek yogurt
  • 1 oz. Nomsi Mango juice  
  1. Peel and cut up mangos. 
  2. Add all ingredients in a blender
  3. Blend until smooth.
  4. Pour and enjoy!!

Photo: The Green Veggie

Miss Danetha is a spokesmodel and the Chief Foodie Officer (CFO) of EmeryCloud . A virtual accounting firm linking accountants to restaurants. Follow her on Twitter, Instagram and Facebook @MissDanetha.

Strawberry Basil Grilled Cheese

For Meatless Monday, here's a twist on a classic lunchtime treat!

  • 2 slices of bread
  • Olive Oil or butter
  • Garlic chili pepper cheddar cheese (or whatever cheese you like!)
  • Fresh strawberries
  • Fresh basil
  • Tombee's Golden Honey Mustard (optional)
  1. Heat saucepan on low to medium heat.
  2. Coat pan with butter or olive oil (I use half butter and half olive oil)
  3. Place down slices of bread.
  4. Spread honey mustard on slices. 
  5. Add sliced cheese to one slice.
  6. Add sliced strawberries to the other slice. Top with basil. 
  7. Once cheese is melty, flip the cheese slice on top of the slice with strawberries. 
  8. Cook until crispy (or however you like your bread!) 
  9. ENJOY

Miss Danetha an entrepreneur and spokesmodel for various food brands. For more recipe tips follow me on Facebook and Twitter! And be sure to sign up for my newsletter, HERE! 


 

Spiced Rum Mai Tai

Looking for a fun, summery, island themed drink to celebrate this weekend? Try my super easy Mai Tai.

The secret to my Mai Tai? I buy inexpensive rum (like no more than $9.99) and add spices to it. (shhhh, don't tell anyone!)

And just as a disclaimer: apparently, the "traditional" mai tai does *not* have pineapple juice and uses orgeat. Whatever. This is still pretty damn tasty. Thanks. 

  • 2 shots of homemade spiced rum (recipe below)
  • 1/2 cup of pineapple juice
  • Splash of orange juice 
  • 1/4 oz of homemade simple syrup (with raw sugar)
  • 1/4 oz of hazelnut syrup
  • Splash of lime
  • Ice
    1. Throw all ingredients into shaker.
    2. Shake, shake, shake.
    3. Pour and Enjoy! 
    • Spiced Rum
    1. Bottle of your fave dark rum
    2. Add spices to taste (sorry, I don't measure). I use 2-3 cinnamon sticks, all-spice, sprinkle of ground organic chili chipotle and black pepper.
    3. Its best if you let it sit overnight

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    Photo: Maui Restaurants Blog

     

    National Ice Cream Day Martini

    Did you know yesterday was National Ice Cream Day?! Thankfully I found out while I was at the bar. HA!

    Calum Wright, the fabulous English bartender at the new Build Pizzeria in Berkeley, was kind enough to concoct this delicious ice cream martini while I blogged at the bar. If you wanna try it out, below is the *amazing* recipe for "Calum Wright's National Ice Cream Day Martini"!!

    Be careful- This is Dangerously Delicious. 

  • 1.5 oz of Hangar One's Buddha's Hand vodka
  • .5 oz Orchard's Apricot liqueur
  • .25 oz Cointreau
  • 1 scoop of hard Vanilla Ice Cream (not soft serve)
  • Garnish- mint and raspberries (optional) 
    1. Add all ingredients to shaker.
    2. Shake for 10-15 secs.
    3. Add ice.
    4. Shake for 20 secs. 
    5. Garnish. Serve. Enjoy! 

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    Breaded Zucchini Appetizer

    Easy dish that I made when I had a couple of friends over to chat about business ideas! Literally only took 15 minutes and is super tasty! 

     

    • 4 Zucchini
    • Olive Oil
    • Panko or bread crumbs (my local store only carried bread crumbs, but panko would be a better option) 
    • Parmesan cheese
    • Spices to taste (I used salt, black pepper and an Indian spice in the back of my cabinet)
    1. Preheat oven 350.
    2. Slice zucchini.
    3. Sprinkle with olive oil
    4. Pour bread crumbs into a bowl and mix with your fave spices. 
    5. Toss zucchini in crumbs. 
    6. Place on baking sheet and bake for 10 minutes.  Then get impatient and turn the oven up to Broil and roast for 5 minutes!
    7. Chop up Parmesan cheese. 
    8. Remove zucchini from oven and sprinkle Parmesan over it.
    9. TA DA! 

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    Photo: Angry Asian Creations

    Mango Gin Fizz

    Looking for an easy, summertime drink? Try this twist on the traditional Gin Fizz. 

  • 2 shots of Gin
  • 1 shot of vermouth
  • 1/2 cup of pineapple juice
  • 3 scoops of Mango Sorbet
  • 4 ice cubes
  • Splash of Fresh ginger simple syrup (optional)
    1. Throw all ingredients into shaker.
    2. Shake, shake, shake.
    3. Pour and Enjoy! 
    • Fresh Ginger Simple Syrup
    1. Peel and dice fresh ginger. Place in container.
    2. Heat 1 c. of organic sugar to 1 c. of water on low heat
    3. Once sugar is dissolved, pour into container with ginger.
    4. Chill. 

     

    Easy, Kinda Healthy, Veggie Appetizer

    • Bag of Serranos
    • Bag of Mixed Baby Peppers (red, yellow, orange) 
    • 3 Zucchini
    • Package of Cream Cheese
    • Asiago Cheese
    • 1 T. Crushed Garlic
    • 1 T. Mixed Berry Jelly
    1. Preheat oven 350.
    2. Chop peppers and zucchini into bite sized chunks.
    3. Place on baking sheet and bake for 20 minutes. 
    4. Toss zucchini and peppers with cream cheese, crushed garlic and jelly in a big bowl.
    5. Top with shredded cheese. 
    6. Serve hot or cold. Alone or on top of bagels or crackers. 

    Photo from: Courtney's Sweets 

    1-2-3 Blueberry Gin Slushie

    Its ok to be a kid again...with a grown up twist! This drink is perfect for those HOT summer days. Always remember to drink responsibly :) 

     

  • 2 shots of Gin
  • 1 shot of vermouth
  • 1/2 cup of blueberries
  • 1 cup of mango lemonade juice
  • 1 cup of ice
  • Splash of Fresh ginger simple syrup (optional)
    1. Throw all ingredients into blender.
    2. Crush Ice.
    3. Pour and Enjoy! 
    • Fresh Ginger Simple Syrup
    1. Peel and dice fresh ginger. Place in container.
    2. Heat 1 c. of organic sugar to 1 c. of water on low heat
    3. Once sugar is dissolved, pour into container with ginger.
    4. Chill. 

    Photo: Fitness Magazine

     

    Blueberry Chocolate Swirl Cheesecake

    Easy, 10-minute, NO BAKE dessert. And it has fresh blueberries and chocolate, which means its full of antioxidants and all the vitamins you'll ever need in life.   

    • Fresh blueberries- two handfuls
    • Chocolate chips- two handfuls (melted)
    • 8 oz cream cheese (let it sit out of the fridge until its soft)
    • 5 T. of melted butter
    • 2 cups of crushed graham crackers
    • 1/4 c. of sugar
    • 1 T. of water
    1. Crush graham crackers until they are superfine. 
    2. Add melted butter to graham crackers and press firmly into a 9''x11" pan. Place in freezer.
    3. Puree blueberries with sugar and water in blender. Set aside.
    4. Melt the chocolate chips. Use half of it and spread a thin layer over the crust. Place in freezer. 
    5. Grab the blueberry puree and mix with the cream cheese, until super smooth. If you took the cream cheese straight from the fridge, let it sit out until it becomes soft. Set aside.
    6. Grab the crust from the freezer and spread cream cheese mixture over the top. With a knife, swirl the remaining melted chocolate chips into cream cheese.
    7. Refrigerate for 10 minutes and serve. Or eat right away. Whatever.  

    MUAH!
     

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    Feta Ciabatta Bread

    Easy appetizer recipe!
    • Ciabatta Bread with Rosemary and Garlic (plain ciabatta works well too!)
    • Butter
    • Crushed Garlic Spread
    • Mediterranean Herb Feta cheese
    1. Preheat oven to 350.
    2. Slice Bread in Half. 
    3. Spread garlic over both sides. 
    4. Crumble feta over both sides
    5. Bake for 12 minutes. 
    6. Serve HOT! Yum. Yum. 

     

    Coconut Thai Noodle Dish

    • 2 TBS Green Curry Paste
    • 1 Can (2 cups) Coconut Milk (not low-fat, coconut milk is full of "good" fat)
    • 1 TBS Soy Sauce
    •  1/2 Cup Cilantro Leaves
    •  1 + 1/2 Cup Spinach
    •  1 Onion, Chopped
    •  1 8oz Package Crimini Mushrooms, Chopped
    • 1/2 of a 1lb bag of Carrots, Chopped into 1-inch pieces
    • 10 Serrano Peppers, Diced
    • 15 Mini-Bell Peppers, Diced
    •  1 Can Chick Peas, Drained
    •  1 + 1/2 Cup Asian Bean Sprouts
    •  1 16oz Package Fetticini Wheat Noodles, cooked
    • Fresh Ginger
    • Chopped Garlic

    Place all chopped vegetables (not including the bean sprouts, spinach, or cilantro)  and chick peas on a baking sheet, drizzle with olive or peanut oil and soy sauce.  Bake at 425 degrees for 25 minutes or until carrots are cooked through.  While vegetables are cooking, heat noodles while adding coconut milk, green curry paste, and soy sauce.  Chop garlic and ginger and add to noodles.

    Heat until fragrant, then add sprouts, spinach, and cilantro.  Finally add vegetables, while still heating, then remove from heat, let sit 5-10 minutes then enjoy.

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    Blackberry Cilantro Pisco

  • 2 shots of Pisco 
  • 1 shot of triple sec
  • 1/2 cup of blueberries
  • Fresh ginger simple syrup
  • Cilantro
      1. Muddle blueberries with cilantro.
      2. Combine all ingredients in shaker with ice
      3. Shake and strain into glass.
      4. Enjoy. **Drink responsibly** 
      • Fresh Ginger Simple Syrup
      1. Peel and dice fresh ginger. Place in container.
      2. Heat 1 c. of organic sugar to 1 c. of water on low heat
      3. Once sugar is dissolved, pour into container with ginger.
      4. Chill. 

       

      Lemon Ginger Echinacea Gin Martini

      • 2 shots of Your Fave Gin
      • 2 shots of homemade simple syrup
      • 4 shots of Lemon Ginger Echinacea juice from Trader Joes's OR mix of regular lemonade with ginger beer
      • Pour ingredients in a shaker with ice
      • Shake, shake, shake
      • Strain into Martini Glass
      • Squeeze of lemon and garnish with sugar rim
      • ENJOY!! *drink responsibly**

      Homemade Simple Syrup

      • Equal parts of organic sugar and water
      • Simmer on low heat for 15-20 minutes
      • Place in jar and chill in refrigerator

      Balsamic Veggie Pizza

      • 4 Tomatoes
      • Package of grape tomatoes
      • 2 Yellow Peppers
      • 1 Jalapeno Pepper (optional)
      • 3 Zucchini
      • 1 package of Tofu
      • 1 package of Penne Pasta
      • 1 package of Feta Cheese
      • Salt, Pepper, Spices to taste
      • Balsamic Vinegar
      1. Freeze Tofu for 1 hour
      2. Preheat oven to 450
      3. Boil pasta with a touch of butter.
      4. Cut tomatoes into 1/8 chunks
      5. Chop Zucchini, Peppers and Feta Cheese
      6. Combine zucchini, peppers, and tomato chunks onto foil paper. Place on baking sheet.
      7. Toss olive oil, salt and pepper over veggies and place the baking sheet in the oven for 7 minutes.
      8. After 7 minutes, add the grape tomatoes and roast for another 3-5 minutes.
      9. Add veggies mixture to pasta.
      10. Take tofu out of the freezer and chop into small chunks. Season the tofu with your favorite seasoning (I like to use a chipotle seasoning, salt, black pepper and honey mustard)
      11. Place on foil paper on top of a baking sheet. Roast at 450 for 7-9 minutes.
      12. Add tofu to pasta mixture.
      13. Toss in feta cheese.
      14. Add seasoning to taste and balsamic vinegar.

      ENJOY!!!