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Sunday, February 22, 2015

Tuxedo Strawberries ♥

In honor of Oscar night....here is a great recipe supercute for a healthier dessert.....tuxedo strawberries!!!  ♥


tub (7 oz.) BAKER'S sugar free White Dipping Chocolate, melted

16 fresh strawberries (with stems attached)

tub (7 oz.) BAKER'S  sugar free Milk Chocolate Dipping Chocolate

Directions ♥

DIP bottom 3/4 of each berry in white chocolate. Place on waxed paper-covered baking sheet. Refrigerate until firm. 
MELT milk chocolate as directed on package. Dip 1 side of each berry in milk chocolate, then turn to dip other side, leaving "V"-shaped white center. Return to baking sheet. 
USE toothpick dipped in remaining milk chocolate to draw buttons and bow tie on each berry. Refrigerate until firm. enjoy! ♥

Thursday, February 19, 2015

Skinny Eggplant Rollatini ♥

Here is a warm dish  for dinner with no carbs and full flavor! Instead of regular rollatini try my vegetarian version skinny eggplant rollatini! ♥

Ingredients ♥

4 tablespoons olive oil
2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
2 cups marinara sauce
2 large eggs
1 15-ounce low fat  container ricotta
2 teaspoons dried oregano
2 cups grated mozzarella (8 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup grated Romano (1 1/2 ounces)

Directions ♥

Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.

Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread 1/2 cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, 1/4 cup of Parmesan, 1/4 cup of Romano cheese, and 1/4 teaspoon each salt and pepper.

Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining 1 1/2 cups of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan and Romano.  Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving..♥

Copycat Buca Di Beppo Chopped Antipasto Salad ♥

So I was recently at one of my fave restaurant's and thought of this dish to replicate at home. Its healthy and great for a side salad or main course dinner! 
 It's my Copycat,Buca Di Beppo's Chopped Antipasto Salad see below for the replica recipe! ♥


1 bag or container (10 ounces) mixed lettuce
2 ounces pepperoni, sliced ¼ inch thick then diced into about ½-inch pieces
2 tablespoons chopped red onions (cut into ½-inch pieces)
¼ cup diced provolone cheese (sliced ¼ inch thick, then diced into about ½-inch pieces
½ cup cubed cucumbers (cut into ¾-inch pieces)
¼ cup Gorgonzola cheese, crumbled
¼ cup crumbled feta cheese
1 tablespoon sliced pepperoncini
½ teaspoon dried oregano
½ cup Roma tomatoes, diced into ½-inch pieces (divided)
6 tablespoons prepared Italian dressing vinegrette ( See recipe below)
6 whole pepperoncini
6 pitted kalamata olives
6 green olives

Homemade Italian Dressing Vinegrette ♥
Ingredients ♥
1/3 cup white wine vinegar
3/4 tsp dried oregano
1/2 tsp dry mustard
1 tsp salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 tsp garlic, minced
3/4 cup olive oil

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.

Directions ♥
In a large bowl, using gloved hands or tongs, toss together all ingredients except half the tomatoes, dressing, whole pepperoncini and the olives.
Add dressing around the outside perimeter of the bowl and toss, again using gloved hands or tongs. Do not overmix.
Divide salad among three large chilled salad bowls. Top salads with remaining chopped tomatoes, the whole pepperoncini and the olives. ♥

Wednesday, February 18, 2015

Radha Beauty Products Review ♥

I was recently approached by a great company through Brandbacker, Radha Beauty Products they sent me free products and I have been using them for about 3 weeks and the results are fabulous! ♥


Retinol Moisturizing cream with 2.5% Retinol, BEST MOISTURIZER TO DRAMATICALLY REDUCE THE SIGNS OF AGING - With Vegan Hyaluronic Acid, Organic Aloe, Vitamin E and Green Tea - Get the full benefits of retinol with this powerful night & day moisturizing cream to reduce Wrinkles, Fine Lines and Dark Spots

Vitamin C Serum

Discover the ultimate Anti Aging power of Vitamin C + E + AMINO + Hyaluronic Acid.

*Radha Beauty gives you the highest quality and most effective Vitamin C Serum on the market with 98% Natural & 72% Organic ingredients

Intensive Youth Eye Gel  

Are you TIRED of Eye bags, Dark Circles, Puffiness and Tired Looking Eyes?


The new and innovative mix of the perfect ingredients will give you Dramatically Radiant & Youthful Eyes by:

• Eliminating Dark circles, Puffiness, Dryness and Sagging around the eyes.
• Increasing elasticity and plumps the skin around eyes.
• Providing a youthful texture around the eyes.
• Moisturizing the delicate eye area to prevent premature aging.
• Useful for the entire face. Can be applied all over the face for an enhanced glow and a more radiant looking face.
*Their Eye Gel Contains Plant Stem Cells For Intensive Anti Aging Effects!


Also find them on facebook here!

Here is the  store! Radha Beauty 

Tuesday, February 17, 2015

Zatarin's New Orleans Style Crawfish Boil ♥

Happy Fat Tuesday! Here is my recipe for an authentic New Orleans crawfish boil using my favorite sponsored product ZATARAIN'S® I loved visiting Louisiana  and enjoy the food, fun, and culture! Now you can bring the New Orleans Mardi Gras to your home! ♥

Serves 7 

Ingredients  ♥

12 pounds live crawfish
8 quarts water
1 package (16 ounces)ZATARAIN'S®, Shrimp and Crab Boil ­
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise

Directions ♥

1 Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean.
Drain. Discard any dead crawfish and debris.
2 Mix 8 quarts water, Crab Boil, onion and garlic in large (20­quart) stockpot. Bring to boil on high heat; boil 5
minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.
3 Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain
and serve. ♥

Sunday, February 15, 2015

Mama's Perfect Roast Chicken ♥

Here is my favorite recipe for perfect roast chicken! Such a great Sunday dinner! Growing up Sunday dinner was very important in my family and this recipe is near and dear to my heart, my mother used to make it for Sunday dinners! ♥

Prep time 20 min
Cooking time 2 hours
Resting time 20 min
total time 2 hours 40 min
Serves 2-4 people

Ingredients ♥ 
1 5-6 lb whole fryer chicken
6 tablespoons (3/4 stick) margarine, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced

Directions ♥ 

 Preheat the oven to 425 degrees F.

For the margarine spread: In a small bowl, (I use my kitchen-aid mixer), combine the margarine, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.

For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.

Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.

Set timer for 2 hours, in a half hour turn down oven temp to 350 and baste every half hour.  (If you have a diff size chicken key is for every 20 minutes=1 lb.) 

For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.

Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F Let the chicken rest for 20 minutes. Put foil over it while resting.

Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.♥ 

Friday, February 13, 2015

Thursday, February 12, 2015

Bubbly Love Potion Cocktail ♥

Here is a great cocktail for valentine's try my  love potion cocktail using my fave product Mezzetta! ♥

Happy Thirsty Thursday! 

Ingredients ♥

4 oz. vodka
1 can diet lemon lime soda
Mezzetta Maraschino Cherries with stems 

Directions ♥

Fill a champagne glass with  vodka, top with soda and a splash of the maraschino cherry juice.  Garnish with a cherry and enjoy!♥

Wednesday, February 11, 2015

Hidden Valley Ranch Skinny Spinach Dip ♥

Here is one of my favorite dips, using my favorite brand Hidden Valley Ranch.

Serves 8-10 

Ingredients ♥

1 1-oz. packet Hidden Valley® Original Ranch® Dips Mix
1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 16-oz. container light sour cream
1 10-oz. package frozen spinach chopped, thawed, well drained
1 8-oz. can water chestnuts drained and chopped
1/4 cup minced white onion
1 tsp crushed garlic 
freshly ground cracked pepper to taste and a dash of salt
1 loaf pumpernickel bread 

Directions ♥

Stir together dips mix, sour cream, water chestnuts, onion, garlic and spinach. Chill 30 minutes or until just before serving.
Hollow out one of the pumpernickel loafwith a knife. Add your spinach dip to the hollowed center. Cut the bread you remove into 2 inch chunks for dipping. Serve with bread and fresh veggies  

Thursday, February 5, 2015

My article on Parade Magazine! ♥

Thanks to Parade magazine and Sverve they have once again published my article here! ♥

I just love being a contributor and writer for them!