I love sharing me recipes!

I love sharing me recipes!


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Thursday, December 29, 2016

New Year's Eve Party Menu ♥

New Year's is almost here, and I have a few recipes for your New Year's Eve pre party or party! ♥

Ultimate Party Meatball's 

New Year's Mimosa's 

And for the next day's hangover...

Diy Bloody Mary Bar 

I hope everyone has a safe and Happy New Year's! ♥

Wednesday, November 30, 2016

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Tuesday, November 22, 2016

Southern Thanksgiving Menu 2016 ♥

Thanksgiving is Thursday!  Here is my annual menu, this year I decided on a Southern Style Menu! ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies


Saturday, October 15, 2016

Italian Chicken Parmigiana ♥

This is such a great comfort food on a fall night! Here is my authentic recipe! ♥

Ingredients ♥
Chicken breasts,  boneless skinlesscut into strips (one breast yields 3-4 strips)
Italian seasoned breadcrumbs
Locatelli (Pecorino Romano) cheese, grated
Butermilk or heavy cream ( you can substitute with light cream for a skinnier version)
Extra Virgin Olive oil
Vegetable Oil (optional)
Tomato sauce (recipe follows)
Mozzarella cheese (fresh, cut into thin pieces)
Basil (fresh or dried)

Directions ♥

Cut the chicken breasts into strips and trim off any fat and that annoying hard white cartilage thing that’s in the breasts sometimes. On a big plate or bowl, break 2-3 eggs and scramble them a little bit and add a few tablespoons of buttermilk. In another big plate or bowl, spread out a good amount (1 1/2 cups) of Italian seasoned breadcrumbs. On the same plate, mix in half that amount (3/4 cup) of grated Locatelli. Mix the cheese and bread crumbs thoroughly.

Now dip the chicken strips one at a time in the breadcrumb mix, then in the egg, then another dip in the breadcrumbs. Make sure to get a good coating of the breadcrumbs the second time. When they are all coated, they’re ready for the oil. Now most of the time I bread the chicken the night before and keep them in the fridge, I also find that they fry more evenly when I keep them chilled at least for an hour or so. But you can fry them right away, just the same.
In a nice big frying pan, coat the bottom of the pan with about a quarter inch of oil (I use about half extra virgin and half vegetable) and get it hot . Now fry the strips for about 3 minutes on each side until they get a nice golden crust.  Place on a plate with a couple paper towels to sop up the excess oil.  Note:  You can stop here and enjoy these as some of the most delicious chicken tenders you've ever had.

In a 13 x 9 pyrex, or similar size oven safe pan, spoon in enough tomato sauce to coat the bottom, and lay in the strips to form a nice layer. Add a bit of tomato sauce over the chicken, not covering them completely. I like some crispy bits without the tomato sauce covering every bite.  Add the pieces of mozzarella over the chicken, and top off with a little dusting of Locatelli.

Bake in the oven until the cheese melts throughout and just starts to brown. (350 degrees for 25-30 minutes) Finish browning the cheese under the broiler, but be careful not to burn the cheese!
Homemade Tomato Sauce

Ingredients ♥

2 28oz. cans DOP Certified San Marzano peeled tomatoes (I like Cento brand)
extra virgin olive oil
small onion, diced fine
3 cloves of garlic, minced
½ cup good red wine (make sure its a good wine you plan on drinking)
kosher salt
Locatelli (Pecorino Romano) cheese
Fresh Basil

Directions ♥

 Coat the bottom of your sauce pot with a good amount of extra virgin olive oil. Turn the flame to a medium simmer. Add in a half cup of finely chopped onions and cook until they are just translucent (about 8 minutes), then add in the garlic. (Now I have been known to cheat here when I don’t have fresh garlic or an onion on hand, I get nearly the same results with a tablespoon or so of garlic powder and just a little bit less of onion powder. After all, this sauce is all about these tomatoes). You only want to cook the garlic for a minute or two, do not burn it!

Next add the two cans of tomatoes. Fill each can halfway with water and pour back into the sauce, making sure to get all the bits from the can into the sauce. Add the wine now too, as well as a couple heavy pinches of salt.  Stir well and cover for 15 minutes or so to soften the tomatoes, then turn down the flame to a low simmer and uncover. Since the tomatoes are whole, you need to get a potato masher and start crushing the tomatoes.  I usually do this for a couple minutes every so often as the sauce cooks.  Eventually you’ll have the sauce to whatever level of chunkiness you prefer. (This sauce can take anywhere from a half hour to 2 or more hours to cook, its really up to you. The longer you cook it, the thicker its going to get because all that water is evaporating.) When the sauce is how you like it, add in a half cup of grated Locatelli, add more or less, depending how cheesy you like.  Check the seasoning, you may want to add a bit more salt or cheese, or even a splash or two of wine.

Stir it in well for a few minutes, then add in a tablespoon or 2 of fresh or dried basil and serve.


Saturday, October 8, 2016

Slow Cooker Reuben Sliders ♥

This would be perfect for Game Day tomorrow! ♥

Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 


 Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.



 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half


Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.


 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Thursday, September 29, 2016

Easy Del Monte Minestrone ♥

Here is a great easy minestrone anyone can make! It's using my fave sponsored product Del Monte®  This soup is so rich and hearty on a cold fall day! ♥

Ingredients ♥

3 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 red potatoes, chopped
6 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5-ounce cans Del Monte® Diced Tomatoes
6 cups low sodium vegetable or chicken broth
1 rind parmesan cheese
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can Del Monte® Cut Green Beans, drained
½ teaspoon salt or to taste

Directions ♥

In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread or croutons and shredded parmesan cheese enjoy! 

If desired add 2 cups fully cooked elbow macaroni or egg noodles of your choice! 

Wednesday, August 10, 2016

Summer Homemade 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

Wednesday, August 3, 2016

Healthy Food & Fitness at the State Fair! ♥

So Summer is in full swing and there are alot of State Fairs going on. Here are some tips for healthy foods at the fair  and healthy recipes you can create at home for a healthy choice! ♥

First off here are some healthy choices for state fair foods.

Choose things like roast chicken, gyros,( without the pita ) They have roasted corn which is healthy (skip the butter), Roasted peanuts, cheese curds(not fried)
 For dessert grab some salt water taffy, cotton candy (fat free)  or maybe a smoothie. 

Here are some healthy recipes for state fair foods you can make at home. ♥

 Skinny Mini Corn Dogs

Why not try my roasted corn recipe with a twist?

 Tex Mex Roasted Summertime Corn

Or for a supercute cocktail try my Cotton Candy Martinis

Fun Exercise at the fair! Yes this is possible!

Here are some fun activities that you can burn those calories off after eating those State Fair Foods.

1. Potato Sack Races-  Many fairs offer these it's fun and burns calories so get hoppin!

2. Dancing- this burns a ton of calories and its fun! Don't just listen to the live bands at the fair, get up and dance!

3. Walk Off Those Calories — The healthiest part of the fair is that it is spread over several miles of ground. Walk as much as possible! This way, if you see something you might like to try, you know you will be passing it again on your next lap around the park.

So remember my tips when you are out at your state fair this summer and you will be happy and healthy! ♥