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Monday, July 28, 2014

Skinny Mini Corn Dogs ♥

State Fair is coming up and I have a recipe for skinny mini corn dogs. This is a healthier version of the traditional corn dog and supercute! I love dipping them in my fave Heinz ketchup and mustard products.

Ingredients ♥

¾ cup Corn Meal
1¼ cup flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup 1% milk
1 egg beaten
¼ – ⅓ cup honey
3-4 turkey hot dogs

Instructions ♥

Put all ingredients, except the hot dogs, into a bowl. Mix well with a whisk until well combined. Drizzle in honey on top of batter.
Cut up hot dogs to your desired size. Place in greased muffin tins.
Scoop out batter with a measuring cup and pour batter over hot dogs and bake at 400 for 20-25 minutes, or until the tops are starting to turn golden brown.

Serve warm with Heinz ketchup and mustard. Reheats well!

Friday, July 25, 2014

Lobster Boil Time! ♥

Coming up this Saturday in my hometown of Wisconsin in beautiful Fontana Lake, is the best yearly Lobster Boil and Steak Fry! I also have a recipe for your own lobster boil you can do at home! ♥

Here is the link for the Lobster Boil  The Big Foot Lion’s Club will host it’s 31st annual Lobster Boil and Steak Fry on Saturday, July 26th, 2014. This is the areas most popular fund-raiser. I call it “The Biggest Social Event in Fontana”. People come to Fontana this weekend just for the “Lobster Boil” to see old friends and have a great time. The event takes place in Fontana’s Reid park right on the lakefront. This is a beautiful place to have such an event. They start at noon on Saturday with lunch fare being served (Hamburgers, hot dogs, chips and soda). This is a great place for family and friends to gather throughout the day as they have live music all day long. Starting at noon we have “Al’s Blues band”. At 3:00 “Mr.Myers band” starts and at 7:00 the “Eddie Butts band” starts and plays until 11:30. In between bands and at breaks we have the band “Rock Central” playing. Continuous music all day long from noon till 11:30 at night. They have a children’s area set up by Life Of The Party with fun things for the kids. They have a beer tent serving Miller products and wine coolers. New last year they served white and red wine, which was a huge success and they will have it again this year. New this year to the line up in the beer tent will be “Leinenkugel’s” Summer Shandi and a chance to meet one of the Leinenkugel brothers. Serving time for dinner starts at 2pm and is served until 9pm. They offer a drive through service at the park house from 2pm until 8pm. Last year they sold over 2400 dinners with 400 of those being sold at the drive through.   $34.00 for Lobster and $22.00 for Steak. 100% of the money raised at our fundraisers goes back to the public through their contributions.

and here is  the recipe for Old Bay Lobster Boil you can make at home! ♥

Ingredients ♥

2 – 1 1/2 lb lobsters
2 cups water
2 tablespoons Old Bay
1 clove garlic, peeled
1/2 cup white wine
2 tablespoons salt
1 bay leaf
1 lemon, halved
3 tablespoons margarine, melted

Directions ♥
In a large pot, combine the water, Old Bay, garlic, wine, salt and bay leaf. Squeeze the juice of the 1/2 the lemon into the pot, adding the rind and pulp after squeezing.
Bring the mixture to a rapid boil. Add the lobsters and cover tightly.
Bring back up to a boil and steam for 15 minutes (add five minutes for every half pound over 1 1/2 pounds). The lobsters are ready when they are bright red. Serve with the melted butter and remaining lemons.enjoy!♥

Thursday, July 24, 2014

Aloha Summer Burgers ♥

Here is a perfect recipe using my favorite organic beef product from American Farmers Network. " I recently ordered the organic beef special order from American Farmer's Network for $240.  The beef from AFN is 100% Grass-Fed and is Certified Organic." 

All of their organic beef is 100% grass fed. It’s one of the selective few 100% grass fed certified organic programs in the country with beef raised exclusively in the USA. The flavor in their beef comes from the clean fresh grasses and plants the cattle graze on, and from the humane and stress-free environment provided by our master ranchers.

For a limited time, we offer FREE SHIPPING on all orders exceeding $200. 

Here is my recipe for Aloha Summer Burgers! 

Ingredients  ♥

For the Pineapple 

1 medium pineapple, sliced into rounds, rhine + core removed
1/4 cup brown sugar
1/4 cup coconut rum
2 teaspoons spicy curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon

Teriyaki Sauce Recipe 

1/4 cup cold water
1 tablespoon cornstarch
1 cup pineapple juice
1/2 cup soy sauce
2 tablespoons sweet rice wine
1/3 cup brown sugar
1 clove garlic, minced or grated
1 1/2 teaspoons fresh ginger, grated

The burgers..

2 pounds organic ground beef
1/4 cup soy sauce
2 tablespoons pineapple juice
pinch of cayenne pepper
pinch of pepper
6 slices pepper jack or swiss cheese ( optional) 
8-12 slices fried bacon
1 avocado, sliced ( optional) 
2 jalapeños, sliced
6 burger buns

Directions ♥

Add the pineapple rounds to a ziplock bag. Now add the brown sugar, coconut rum, spicy curry powder, ginger, chili powder, cayenne and cinnamon. Seal the bag and shake to coat. Place in the fridge for 1 hour or up to 12 hours. Meanwhile work on the rest of the meal.
Island Teriyaki Sauce
Combine the cold water and cornstarch in a small bowl, whisking until smooth.
In a medium sauce pot combine the pineapple juice, soy sauce, sweet rice wine, brown sugar, garlic and ginger. Bring to a boil over medium heat, add the cornstarch mixture and bring the sauce back a boil. Boil 1 minute, then reduce the heat and simmer 5 minutes or until thickened slightly. The longer you let it cook, the thicker it will become.
Preheat the grill to medium high heat.
In a bowl combine the beef , soy sauce, pineapple juice, pinch of cayenne and a pinch of pepper. Mix until just combined and then divide the meat into 6 equal patties.
Grill the burgers for 4 to 5 minutes per side for medium rare or longer if you prefer. During the last minute of cooking add the cheese. At the same time grill the pineapple for 4-5 minutes per side or until caramelized.
To Assemble
Place a burger on the bottom buns. Top with a pineapple slice and drizzle on the island teriyaki sauce. Add the avocado slices, bacon and jalapeños. Add the top bun and enjoy!

Wednesday, July 23, 2014

Vintage Summer Ambrosia Salad and some fun 80's summer tunes! ♥

So I was approached by an awesome company ioldies.com What is it you ask. It's like having your fave nostalgic record store online.America's "Baby Boomer" Online Music Store and Nostalgia News Network. Register to get 5 free classic song downloads now, plus $5 off your first CD purchase. iOldies offers a deep catalog of CDS, song and album downloads (iPod or MP3 player formats), and even original vinyl record albums if available! All in one place and in one Shopping Cart. The "Jukebox" search tool allows you to explore, or find the exact item you are looking for.

Click here for your fave oldies music and songs  They bring you favorites from the 50's all the way to the 80's.

My favorite decade would have to be 80's growing up as a child this was my youth, ( being a 76 baby the 80's were my childhood)
 I remember jelly shoes, care bears,cabbage patch dolls, madonna, friendship bracelets, frizzy perms and florescent makeup and clothes. 
The tv shows like Family Ties, Cosby Show, Saved By the Bell. Or rockin movies like Pretty in Pink, Karate Kid,or Dirty Dancing.

Here is my fave summer 80's list of nostalgic summer songs....

Hot in the City – Billy Idol (1982)

Cruel Summer – Bananarama (1983)

Holiday – Madonna (1983)

Raspberry Beret – Prince (1985)

Vacation – The Go-Go’s (1982)

Everybody Have Fun Tonight – Wang Chung (1986)

and my all time fave....

Richard Marx - Endless Summer Nights (1988) 

So speaking of nostaligia here is a nostalgic recipe my grandma Katrina used to make Summer Ambrosia Salad. It's the perfect addition for a cool tasty treat to your picnics and barbecues. 

Summer Ambrosia Salad ♥

Ingredients ♥

1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained
2 cups sweetened shredded coconut
2 cups miniature marshmallows
1 (8-ounce) tub COOL WHIP Whipped Topping

Directions  ♥
Using a rubber spatula, gently fold together all ingredients in a large serving bowl. Refrigerate until ready to serve.enjoy! ♥

Men's Fashion and a Summer Man Food Recipe- Summer Texas Firecrackers ♥

So I have some guy friends that are very fashion focused and when I was approached by a great company Sir Mens Wear I just had to tell you about 2 of the great products I think every man will appreciate! 

"I found this great sale price on a S!R long sleeve dress shirt  for my guy friends to wear out to…"

It's Regular Italian Collar, Tapered, and  100% cotton

Another awesome shirt is the Sir long sleeve grey dress shirt. Make your guy a fashion hit!  "getting him this S!R long sleeve dress shirt so he doesn't just go out in his Hard Rock Café t-shirt again."

It's Also  Regular Italian Collar, Tapered, and  100% cotton

I have also included this guy's recipe that every guy will appreciate! 

 Summer Texas Firecrackers "Stuffed Jalapeno Peppers" 

Ingredients ♥

8 large jalapenos
1 pkg (8 oz.) cream cheese
1 cup cheddar cheese
Dash of salt
Dash of garlic powder
8 slices of bacon
Makes 8 servings

Prep time 15 minutes, total time 40 minutes.

Directions ♥

To grill these 

Split the peppers in half lengthwise and remove the seeds and ribs.
In a medium bowl, mix the cream cheese, the cheddar, garlic & salt .
Stuff the pepper halves generously with the mixture.

Cut bacon slices in half, wrap a piece around each pepper, or place on top.
You want to grill these guys over medium heat. Any higher and you run the risk of scorching the bacon before the pepper is done or heating the cheese so hot that it explodes out of the pepper.

Just a nice medium heat for about 15-20 minutes, turning occasionally, should do the trick.
As the poppers cook and the cheese melts inside, obviously you're going to lose some to the grill gods. Don't worry about it. When the bacon is crispy and the pepper soft, they're done!enjoy! ♥

To Bake 
Preheat the oven to 450 degrees.
Split the peppers in half lengthwise and remove the seeds and ribs.
In a medium bowl, mix the cream cheese, the cheddar, garlic & salt .
Stuff the pepper halves generously with the mixture.
Cut bacon slices in half, wrap a piece around each pepper, or place on top.
Place peppers on a sided baking sheet and bake 15 to 20 minutes or until the bacon appears crisp and the cheese is bubbly.

Remove from oven, and let cool slightly before serving.enjoy! ♥

Texas Style Summer Barbecue Pork Chops ♥

  Made this recipe this past weekend! Summer is in full swing so why not make it fun and healthy! I love  organic foods. I only buy organic meat products because I know they are safe and healthy. "100% Grass-Fed and Certified Organic.  It is the only meat that I will  eat and I buy it online here."

Below is my recipe using only the best organic products from American Farmers Network.
With strong commitment to sustainable organic farming and humane animal treatment, American Farmers Network is one of the leading organic meat brands in the country. Here is my recipe I got while living in Texas for the best Texas Style Summer Barbecue Chicken, it's a must have recipe for summer! Who doesn't love barbecue?

Ingredients ♥ 

2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup bourbon
1/2 cup canned reduced-sodium chicken broth
1/4 cup molasses
3 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)
1/4 to 1/2 teaspoon hot red pepper sauce
8 6 ounce organic boneless pork chops (1 in/2.5 cm thick)

Directions ♥ 

In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft — about 5 minutes. Add garlic and sauté 2 minutes more.

Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.

 Place pork chops in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.

Preheat the grill or broiler. Remove chicken from bag, reserving sauce.  Arrange pork chops,  sides down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature).  Place them directly on the cooking grate and cook for 3 to 4 minutes, until golden brown. Flip the chops and brush the top with a heavy coat of the barbecue sauce. Cook for another 3 to 4 minutes, until golden brown on the bottom. Flip the chops and brush the top with a heavy coat of sauce. Continue cooking, flipping, and brushing with sauce about every 2 minutes, until the sauce is cooked on the chops and they have reached an internal temperature of 150°F/65°C.

Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued pork chops.Transfer the chops to a platter to rest for 5 minutes before serving. enjoy! ♥ 

For a limited time, they  offer FREE SHIPPING on all orders exceeding $200. So what are you waiting for make the right choice for you and your family. These master ranchers use their years of experience on ranches across America to help ensure that a sustainable, stress-free environment that fully complies and often exceeds government regulations, is maintained. You can taste the difference in their products.

They offer organic Beef, Chicken, Pork, Turkey, Premium Steaks, Roasts, Stew Meats, Burgers, Hot Dogs and Brats, and Gift packs as well!

So be sure to check them out online here!

Monday, July 21, 2014

Copycat Frosty Paws Ice Cream Treats! ♥

So it's summer and we all love to keep cool, but we also love to keep our pets cool as well! So I always buy Frosty Paws for dogs in the summer, and I thought why not make my own? supercute and Gia just loves it! ♥ 

Ingredients ♥ 

32 oz plain yogurt
2 ripe bananas
1/8 cup honey
1/2 cup  peanut butter (you could use a bit less if desired)

Directions ♥ 
1) Place bananas in a large bowl and mash thoroughly. 
2) Add in the peanut butter, honey, and yogurt and mix well. 
3) Once all of the ingredients are combined, pour the mixture into your desired containers for freezing. I used this cute puppy paw mold I got here by Etsy shop Yummy Pleasures
4) Place in the freezer for at least an hour.

Note If  you don't have a mold, you can use an ice cube tray, or dixie cups! 

Friday, July 18, 2014

Italian Dinner Party Menu 2014 ♥

Every year I love going to Festa Italiana and I love throwing together a collaboration of my fave Italian recipes. Here is a fun authentic healthy menu enjoy! ♥ 

click below for details on festa italiana! 

First start off with appetizers try my Insalata Caprese Salad 

Then try my Skinny Italian Pasta Salad 

Now it's time for the main dishes, try my Nonna's Homemade Tomato Sauce ( Italian Sunday Gravy )

Here is my famous Skinny Italian Lasagna Recipe 

Then try some cocktails! 

Here is my recipe for Italian Red Wine Sangria 

And for something supercute try my Italian Flag Popsicles!

Thursday, July 17, 2014

Homemade Summer Italian Pesto ♥ ·

Here is a authentic Italian Pesto recipe using fresh basil, I just love the smell of fresh basil! You can use it as a dipping sauce, on top of salads, pastas, or chicken, perfect for summer! ♥  

Makes 1 cup 

Ingredients  ♥  

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping

Directions  ♥  

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" ( shape it into a form like you would for a loaf of banana bread) - Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. 

Wednesday, July 16, 2014

Summer Italian Giardiniera ♥

Here is a great recipe using all the fresh vegetables of the summer. I love making this all year round as well, but summer peak vegetables are in season for my Summer Italian Giardiniera! You can pile it on grilled burgers, hot dogs, or just eat it as a tangy side dish! ♥

Ingredients ♥

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Directions ♥
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using