I was extremely fortunate to have my friend, Rob Bironas (placekicker for the Tennessee Titans) join me in the kitchen for a very fun segment. We had an absolute blast.


This is a great recipe for a quick, healthy dinner!  A breeze to throw together, and cleanup is even easier!

  • 4 tilapia fillets
  • 1 bag of frozen vegetables of your choice (butter beans, corn, peas; whatever you love)
  • 4 teaspoons olive oil (1 teaspoon for each tilapia)
  • 4 teaspoons white wine (1 for each; I used Black Box Chardonnay)
  • salt, pepper, cayenne; your favorite seasonings
  • *hot sauce (if desired)

Grab a bag of your favorite frozen vegetable.  Tear 4 pieces of aluminum foil (large enough for a piece of fish and to seal).  Place about 1/2 cup of the frozen vegetables on the bottom, (I love butter beans, but corn works, peas; whatever you like) place a piece of tilapia on top, drizzle olive oil, salt, pepper, cayenne for a kick, and a dash of white wine on top.  (You can use leftover wine or even champagne for this - you just want that kick of flavor; you don't need much!)  Fold aluminum foil over to seal, place packets on baking sheet and bake at 400 for about 15 minutes!  You can use red pepper flakes, oregano or any seasonings that you love!


Scallops are a bit more expensive, but considerably less expensive than eating out!  This is a great way to have one of your favorites, even on a budget, when you prepare it yourself at home!

  • 1 pound sea scallops
  • 1 Tablespoon olive oil
  • 1 teaspoon butter
  • 1 shallot, finely diced
  • 1/4 cup to 1/2 cup white wine (I used Black Box Chardonnay)
  • juice and zest of one lime
  • pinch of sea salt (about 1/2 teaspoon)
  • 1/2 teaspoon black pepper
  • fresh spinach

Heat oil and butter in a skillet over medium-high heat, then add shallots.  Sauté shallots for 1 to 2 minutes, then add scallops.  Allow scallops to sear for a minute before touching them, to give it a nice caramelized crust.  Remove skillet from heat and add white wine.  Return skillet to heat and saute for a couple of minutes, total, until the scallops look translucent, adding lime juice and lime zest.  Gently remove scallops and place over a bed of spinach.  Pour shallots and wine sauce over scallops and spinach, then serve; adding more lime zest if desired.