Monday, June 20, 2016

Healthy Garden Salad



·         5 tablespoons red wine vinegar
·         3 tablespoons grapeseed oil (or olive oil)
·         1/3 cup chopped fresh cilantro
·         2 limes, juiced
·         1 teaspoon white sugar
·         Salt & pepper
·         2 cloves garlic, minced (or garlic powder)
·         1 (1 pound) package frozen shelled edamame (green soybeans)
·         3 cups frozen corn kernels ( I used corn fresh off the cob)
·         1 pint grape tomatoes, halved
·         4 scallions, thinly sliced
·         1 (15 ounce) can black beans, rinsed & drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt, pepper & garlic. Set aside.


Bring a large pot of lightly salted water to a boil. Add the soybeans & boil for 3 minutes. Add corn to the boiling water & continue cooking for 1 more minute. Drain very well & pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions & black beans. 

Cover & refrigerate for at least 2 hours before serving to chill & blend the flavors.

Turkey Burgers


Makes 6 Burgers
1.25 lb. ground turkey
6 halves sun dried tomatoes, diced
1 medium red onion, diced
2 oz. spinach, chopped (I used a good handful fresh)
¼ cup crumbled feta
2 tsp dried oregano
1 tsp garlic powder
1 lg. egg 
Salt & Pepper

7 oz. plain greek yogurt
1 medium fresh lemon
¼ tsp minced garlic
¼ tsp dried dill

Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine & then refrigerate to allow the flavors to blend while you make the burgers.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, garlic, dried oregano, egg, salt and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into six patties. Freeze patties until they are firm so they don't fall apart on grill. Grill for 5 minutes on each side on medium heat. Serve with Arnold thin & yogurt sauce.


Saturday, April 9, 2016

Spinach & Artichoke Pull Apart Bread

1 pkg Pillsburry biscuits
8 oz cream cheese
1 can chopped artichoke hearts
1 pkg chopped spinach
½ cup shredded parmesan
½ cup mozzarella
1 tsp garlic powder
1 tsp salt
2 tblsp butter
Sprinkle of garlic & salt
Extra parmesan & mozzarella

Preheat oven to 400°F. Microwave cream cheese in a bowl for about 1 minute until smooth. While the cream cheese is melting, drain the artichokes & spinach. Mix chopped artichokes & spinach into cream cheese with parmesan, mozzarella, garlic powder & salt. Spray a casserole dish with cooking spray. Cut each biscuit in half & flatten using a rolling pin. 
Fill with a spoonful of spinach & artichoke mixture. Wrap it up & pinch to seal. Repeat until you’re all out of biscuits. 
Melt butter in microwave & brush across the top of the biscuits. Sprinkle a little garlic powder & salt on top of butter. Then add a little more mozzarella & parmesan. Bake for 30 minutes. 


Thursday, April 7, 2016

Creamy Shrimp Scampi Dip

  • 2 tbsp unsalted butter
  • 1 lb medium shrimp, peeled, deveined & roughly chopped
  • 4 cloves garlic, minced
  • 1 generous pinch of red pepper flakes
  • 1/2 whole lemon juiced
  • 1 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 tbsp Sriracha sauce
  • 1/4 cup white wine, such as Pinot Grigio
  • 4 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh flat leaf parsley, chopped
  • 3/4 cup of mozzarella cheese, shredded
  • 3/4 cup of panko breadcrumbs
  • Loaf french bread, sliced into 1/2 inch slices
  • olive oil & sea salt

Melting butter in a large skillet on medium heat. Once melted, add garlic & chili flakes. Stir & cook for a minute. Add shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of the wine cook off, then season with salt & pepper. Give a stir, then remove everything from the skillet & place into a bowl.
In a separate bowl, add cream cheese, mayonnaise, sour cream, parsley, Sriracha & mozzarella cheese & stir.
Preheat your oven to 375 degrees.
Once the shrimp mixture has slightly cooled, add to the cream cheese mixture. Give another good stir.
Fold mixture into a baking dish, then cover the top with breadcrumbs. Bake until the breadcrumbs are nice & golden, and the dip is warmed through, about 15 minutes.
Serve with sliced French bread that is drizzled with olive oil & sea salt. This can be done ahead of time by baking on a cookie sheet for 15 minutes at 375. Stored covered in an airtight container.

Saturday, March 5, 2016

Chicken Tequila Burgers


2 cloves garlic, minced
1 jalapeno pepper, seeded & minced
1 lb ground chicken
3-4 tbsp. cilantro
Zest of ½-1 lime
1 1/2 oz. tequila
1 tbsp soy sauce
1/2 cup of panko breadcrumbs
Sea salt & pepper to taste
Provolone cheese
French hamburger buns
Blue Plate light mayo
Lettuce & tomato
Tortilla strips

In a bowl, mix the ground chicken, garlic and jalapeño. Add the fresh cilantro, lime zest, tequila, soy sauce, breadcrumbs, salt & pepper. Form 4 patties. I put mine on wax paper and in the freezer for about 20 minutes to keep them from falling apart on the grill. Grill on medium heat for 4-5 minutes each side.

Butter & grill hamburger buns for about a minute until they are nice and toasty. Top with patties, provolone cheese, lettuce, tomato and tortilla strips. 

{Food for thought}

We have tried these with peppers and onions but found they overwhelmed the burger too much. Lettuce and tomato is simple, adds texture and coolness to offset the kick in the burgers. Add a little tortilla strips for a little crunch if you'd like.


Sunday, January 24, 2016

All In Chili

This chili recipe is a combination of many and has all the ingredients I love and feel should be in a chili. A true chili is robust, rich and deep and a labor of love. To me, there's nothing like listening to some music on a cool morning while laying out all the ingredients to make assembling that much easier. 

If you're able, make this a day ahead. Letting it sit overnight really takes the marriage of flavors to another level. I highly recommend a full bodied cabernet like this Earthquake. My husband says this is the best chili he has ever had and right after we had it for lunch, he was on his way to deliver some to both of our parents who live 25 minutes away. I am not even a chili fan and truly enjoyed it! 

You can use any meats you'd like, I just suggest sticking to 3 lbs as this was perfect. We chose the usual ground beef and since Terry does not like sausage in his chili we compromised with chicken sausage from Publix Greenwise. We love the taste of it and it's healthier. It comes in a package of 5 links so I just took the casing off and crumbled the meat. This chili has a kick but it's not too spicy by any means.  


  • 2 lbs ground beef
  • 1 lb chicken sausage, mild
  • 3 (15oz) cans kidney chili beans in a mild sauce, drained
  • 1 (15oz) can chili beans in spicy sauce
  • 2 (28oz) cans Rotel, original
  • 1 (6oz) can tomato paste
  • 1 large sweet onion, chopped
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeño peppers, diced (I seed only one)
  • 2 tablespoon bacon bits
  • 4 cubes beef bouillon diluted in 2 cups of water
  • 1 1/2 Corona Extra (18oz) (drink the rest)


  • 2 tsp ground cumin
  • 2 tsp Tabasco
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tblsp plus 1 tsp white sugar
  • 2 1/2 tblsp chili powder
  • 1 tblsp Worcestershire sauce
  • 1 tblsp minced garlic
  • 1 tblsp dried oregano


  1. Heat a large stock pot over medium-high heat. Mine is 8.5" high and 10" wide. Crumble the ground chuck & chicken sausage into the hot pan (I used two pans so it would cook evenly, then combined the meats), and cook until evenly browned. Drain off excess grease. Add in the chili beans, spicy chili beans, diced tomatoes & tomato paste. Add the onion, celery, green & red bell peppers, jalapeno peppers, bacon bits, bouillon & beer. Season with cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, sugar, chili powder, Worcestershire sauce, garlic & oregano.  

  2. Stir to blend, then cover & simmer over low heat for at least 2-4 hours, stirring occasionally. I simmered mine for 4 hours. Let it cool, then refrigerate. If you're able to make this the day before serving, it's actually better! I served it with shredded Mexican 4 cheese blend, sour cream, scallions & oyster soup crackers. 





Thursday, March 26, 2015

Grilled Asian Glazed Salmon



Fresh salmon with or without skin, 3-4 servings
1 tblsp Dijon mustard
3 tblsp reduced sodium soy sauce
3 tblsp olive oil
1 tblsp sesame oil
1 tblsp rice wine vinegar
3 tblsp + 2 tblsp sweet Asian chile sauce, divided
A swirl or two of Sriracha, depending on your heat preference
Garlic powder
Ginger powder


Mix all ingredients together except salmon. Taste it to see if there is anything you like more of. This seemed like a perfect combo for us. It also works if you don’t have Sriracha or the rice wine vinegar. The point is this should be an easy throw together with what you have in the house. Important thing to remember is you want a little zing, a little spice and a little sweetness. As for the garlic and ginger, I just throw everything together then sprinkle a very good amount of both. If I had to guess, it’s about 2 tsp of each.

Pour 3/4 of the marinade over salmon in a Ziploc bag, reserving a small amount to glaze salmon after it’s done. Let it marinate at a minimum of 20 minutes at room temp. Pre-heat grill with a smaller grill rack on it. The rack not only keeps the salmon from falling through the main grill grates but I find it protects the salmon from getting burnt . Add a couple more tablespoons of sweet Asian chile sauce to the reserved marinade.

Spray non stick spray on the grill rack. Place the salmon on the rack and grill for about 4 minutes. Depending on the thickness, it’s about 8 min for an inch thick. Use a large spatula to flip carefully. Grill for 4 more minutes. Brush the reserved glaze over the salmon.