Thursday, September 22, 2016

Grilled Shrimp Summer Salad With Citrus Vinaigrette

     Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.


  • 1 head romaine lettuce
  • 1 lb shrimp
  • 1 nectarine
  • 1 mandarin orange
  • 1 red bell pepper
  • Goat cheese
  • Citrus vinaigrette
  • Olive oil
  • Salt/pepper

1. Peel the orange and slice it up along with the nectarine.

2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.

3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.

4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.

5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.

6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2

Wednesday, September 14, 2016

Fruity Pebbles Milkshake




     Yep, you read that right. Fruity Pebbles Milkshake. I was at my cousins one evening and her son was talking about this restaurant in another town that served breakfast cereal milkshakes. Well hell it sounded so good I had to run to the store and get the main ingredients to make this delicious fruity treat. Fruity Pebbles Milkshake.



  • 3 scoops vanilla bean ice cream
  • 1 cup fruity pebbles cereal
  • 1 cup milk
  • 1 tsp vanilla extract

1. Pour the cereal into a food processor and blend until a fruity powder is all that is left.

2. Take ice cream, milk, and extract, along with powder and place in blender. Pulse until the perfect shake consistency has occurred.

3. Pour into glass and serve.

Prep Time: 5 minutes
Cook Time: 0 minutes
Serves: 1

The perfect, wacky, evening snack when you are craving something sweet and delicious. Definitely gives this a try. Quick, simple, and easy.

Wednesday, September 7, 2016

Peach Drumpcake




     Here's a funny story, was at the river with my friend and had brought a bag of fresh Doughnut Peaches I bought at my local grocery store. They look like little doughnuts, (given the name), and are full of delicious flavor. Sweet, soft, and perfect. We were talking about how to incorporate them into a fantastic dessert. So, we came up with this great combination of a dump cake with a crumble topping and gave it the name; drumpcake. Quick, easy, and so so good. Peach Drumpcake



  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 fresh doughnut peaches
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 stick butter
  • 1 tbs cinnamon
  • Powdered sugar
  • Milk

1. Make the cake mix according to the box; Combine mix, eggs, water, and oil and mix together until smooth.

2. Cut up the peaches into bite size pieces and mix into the cake mix. Cook according to box.

3. Meanwhile in a little sauce pan over medium high heat melt the butter. Mix in the brown sugar, oats, and cinnamon. Combine until a chunky sauce has formed.

4. Just as the cake is finished, let it cool for a bit then spread the oat mixture over top.

5. Combine some powdered sugar and milk to make an icing and pour over the cake. Serve.

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Serves: 8+

Sunday, August 28, 2016



      Affogato is an Italian drink or dessert that is great for after dinner in place of a piece of cake or pie. I know in my family's house coffee itself is usually offered to guests following dinner along with the dessert for the evening. However, why not combine those two into a simple, yet delicious drink; Affogato. The name simply means "drowned" in Italian. Affogato.
  • 1 scoop vanilla ice cream or gelato
  • 1 shot hot espresso
  • Sprinkle sugar or chopped chocolate covered coffee beans
1. Brew espresso
2. Scoop ice cream into cup
3. Pour shot of espresso
4. Sprinkle chopped coffee beans.
5. Drink and enjoy
     Simple, delicious, and the perfect accompaniment to any great dinner. A great idea to add that little something different to this could be the addition of amaretto and make it just for adults. ;)

Thursday, August 25, 2016

Creamy Chicken BLT Pasta



     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.


  • Ziti pasta
  • 1lb boneless skinless chicken breasts
  • 4 strips bacon
  • 1 clove garlic
  • Large handful of fresh spinach
  • 1 cup halved cherry tomatoes
  • 1 1/2 cup heavy cream
  • Fresh Parmesan
  • Fresh Romano cheese
  • 1/2 cup white wine
  • 1/2 tsp Italian seasoning
  • Salt/pepper

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

6. Cook pasta according to box. Mix into the sauce and serve.



This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!



Wednesday, August 17, 2016

Plum Crostata


    There is something about fresh fruit that just makes you want to bake something sweet. I found these delicious black plums at my local grocery store. I thought; why not make a great pie sort of dessert. This crostata was full of flavor and just had just the right amount of sweetness. I did find, however, that I needed to add just a bit more sugar. Once the plums were cooked, they became a bit bitter. So I would recommend adding just a little over a cup of brown sugar to cut the bitterness. Plum Crostata.



  • 4 black plums
  • Zest from 1/2 orange
  • 1 cup brown sugar
  • 1 tbs lemon juice
  • 1 pie crust
  • Pinch salt
  • 1 egg
  • Sugar

1. Slice the plums into equal slivers. Place into a bowl.

2. Zest half a large orange into the bowl.

3. Toss with the brown sugar, lemon juice, and pinch of salt. Let sit about 10 minutes.

4. Meanwhile roll out the pie crust. (I just bought a frozen store one).

5. Fan out the slices of plums as picture below.  Fold up the edges of the pie crust as picture.

6. Whip the egg with some water and brush over the outer edge of the pie crust and sprinkle with some sugar.

7. Bake in oven on a tinfoil covered sheet at 350 degrees for roughly 20-25 minutes or until pie crust has browned.

Prep Time: 15 minutes
Cook Time: 20-25
Serves: 4






Wednesday, August 10, 2016

Summertime Napoleon

Summertime Napoleon



This is the perfect Summertime meal. Perfect for even vegetarians, (minus the meat). I made a fresh batch of homemade pesto sauce for sale and had some leftover. I was craving something other than pasta so came up with this great idea to grill some of the local produce I had come across and make a stack sort of veggie dish perfect for those hot summer evenings. I had just ran out to the store and picked up some great sliced prosciutto to add that little something extra to this dish. It was great. Quick, simple, and full of flavor. I felt healthier just eating it. Summertime Napoleon.




  • 1 large eggplant
  • 1 large zucchini
  • I large tomato
  • Sliced Prosciutto
  • Sliced fresh mozzarella
  • Pesto
  • Olive oil
  • Salt/pepper


1. Slice the eggplant, zucchini, tomatoes, and mozzarella. Drizzle and rub some olive oil over the sliced eggplant and zucchini.


2. Over a hot grill pan, or grill itself, grill the eggplant and zucchini in batches until grill marks appear on each side and the meat is tender.

3. Now for the easy part. Layer a slice of eggplant, then prosciutto, mozzarella, zucchini, then tomato. Continue until you have a nicely layered stack or fanned out veggie plate. Salt and pepper to taste. Drizzle some pesto and viola!

This dish with very little meat in it will easily become one of your favorite meals of the summer. So full of flavor and just that perfect fill up when you don't feel like really cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 3+

Thursday, August 4, 2016



     Who doesn't like a good lasagne? Yes I am spelling it with an "e" versus an "a" as the "a" would stand for only a single noodle versus the pile. Well it is one of those comforting dishes that everyone loves to dive into. What could be better? Fresh noodles, sauce, meat, cheese oozing everywhere; the perfect meal that can even be frozen and cooked at a later date. This lasagne recipe is just a simple one. Quick and easy. (Well with the exception of using homemade noodles), however you can use the store bought ones too. I would recommend using fresh ones. There is just nothing better than fresh homemade pasta to go with your meal. Enjoy! Lasagne.


  • Fresh noodles
  • Marinara
  • 1 lb ground beef
  • 16 oz ricotta
  • Fresh basil
  • Fresh oregano
  • Fresh parsley
  • 1 egg
  • Mozzarella
  • Parmesan
  • Salt/ pepper

1. Brown ground beef in a skillet over medium high heat. Salt and pepper to taste.

2. Pour in some of the marinara to incorporate into the beef.

3. Meanwhile combine some chopped basil, oregano, and parsley into the ricotta cheese.

4. Mix in an egg to combine. Salt/pepper to taste.

5. Now for the fun part. If you are using fresh noodles you will need to make them and pre-cook them just a bit.

6. In a 9x9 inch pan, ladle a little bit of the marinara on the bottom.

7. Lay down layers of the noodles and top with some of the cheese mixture.

8. Next layer some of the beef mixture. Sprinkle with some mozzarella.

9. Continue this process until you reach the top of the pan and layer the last of the noodles on top.

10. Ladle some marinara sauce on top. Top with some more mozzarella and some graded parmesan

11. Cover with tinfoil and bake in 350 degree oven for about 30 minutes.

12. Remove tinfoil and let the cheese brown for another 10 minutes. Let cool for about 20 minutes before slicing and serving.

Prep Time: 30 minutes
Cook Time: 40-45
Serves: 5+

Such a delicious traditional comfort food anyone can make.

P.S. As you can see from the picture above, I had roughly three layers going on with some additional noodles at the top. Still delicious.

Wednesday, July 27, 2016

Chicken and Waffles with a Basil Infused Cantaloupe Syrup

Chicken and Waffles with Basil Infused Cantaloupe Syrup
     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.


  • 6 chicken breast strips
  • Waffle mix
  • 5 slices of bacon
  • 1 cup chopped cantaloupe
  • 5 basil leaves
  • 1 shot of limoncello
  • 1/2 cup maple syrup
  • Cornflake crumbs
  • 1 egg
  • Flour
  • Vegetable oil
  • Salt/Pepper

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.

2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.

3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.

4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until

5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).

6. Make waffles using a simple waffle iron.

7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.

8. Pour in the syrup and whisk to combine.

9. Take cantaloupe and puree in a food processor. Pour into pot and combine.

10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

Wednesday, July 13, 2016

Lemon Herb Ricotta Bruschetta with Salted Tomatoes

Lemon Herb Ricotta Bruschetta

      Who isn't a fan of a great bruschetta? I mean what couldn't you like about it. Grilled bread topped with fresh ingredients, the perfect bite size appetizer to any meal.  This one is a winner in my book. I made it for our family reunion and within minutes the platter was empty. Light, refreshing, and a little on the healthy side, perfect for a summertime cookout. Lemon Herb Ricotta Bruschetta with Salted Tomatoes.


  • French loaf
  • Cherry tomatoes
  • Ricotta
  • 1 lemon
  • Small handful of fresh oregano
  • Black pepper
  • Sea salt
  • Balsamic vinegar
  • Olive oil

1. Slice the French loaf into little crostini size bites. Arrange on a baking sheet and drizzle with some olive oil. Bake in 350 oven till brown and crisp for about 15 minutes.

2. Meanwhile take a small handful of oregano and chop up. Zest 1 lemon and combine with the oregano. Mix into a bowl of the ricotta.

3. Juice the lemon into the ricotta mixture. Add salt and pepper to taste.

4. Slice the little cherry tomatoes and toss with some fresh sea salt.

5. Remove bread from oven and spread an even mixture of the ricotta on each one.

6. Top with sliced tomatoes. Place back in oven for about 5 minutes just until cheese starts to warm.

7. Drizzle with some balsamic vinegar and serve.

Prep Time: 10 minutes
Cook Time 15 minutes
Serves: 10+

      Just another great bruschetta recipe that everyone will love.