This perfectly simple filet mignon recipe, comprising a few simple ingredients, will render a perfect steak every time. That steak will also pair effortlessly with your favorite side dish.

I have always liked the general idea of coconut shrimp, but have never liked the recipes that were over battered and very sweet. So, this recipe uses unsweetened shredded coconut. Sugar is added so that there is control over the amount of sweetness added. The simple panko and coconut is all that is used to coat the shrimp...no batter. The final sprinkle of green cardamom adds a unique and delicious spice to the shrimp.

This little gem of a recipe came together when I raided the freezer for something to make for dinner. It looks like a restaurant quality meal. If you don't have ravioli, this is good with any type pasta.

Nothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top.

Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies speed things up.

This avocado burger is a delightful twist on traditional grilled classics. Its creamy bites, refreshing taste and savory flavors are a summery must-try.

Rich, warming Chinese five spice and savory-sweet hoisin sauce sauce gives nuanced complexity to these quick-cook short ribs, inspired by traditional Chinese-style barbecue. The characteristic red hue comes from food coloring, which you can add to the marinade if you'd like.

A popular Peruvian dish is Ceviche, which is made with tilapia or flounder, cut in small pieces then pickled/cooked with fresh lime juice, then tossed with chopped cilantro and sliced purple onions; some people add a bit of very hot paste made from rocoto peppers. This past weekend my hubby made a very big bowl, and we had some left over, so the next day I put together the rest of the ceviche into a seafood stew. Since the tilapia was already prepared and flavored, it was a snap! You can serve this with white rice or a basket of yeast rolls, either way it makes a quick and delicious, low-fat meal that is filling and satisfying!

Goa, India's smallest state, is one of the country's biggest seafood and drink destination, owing to its coastal location. Goan cuisine is also heavily influenced by its former Portuguese colonizers. This recipe is my interpretation of a Goan dish called “kismur”. It is a type of chutney that's usually made with freshly grated coconut mixed with spices and dehydrated shrimp or fish.