Gluten Free Sun Dried Tomato Pasta Salad ♥

  This a perfect flavorful summer pasta salad and it's gluten free! I am using my favorite sponsored product Mezzetta sun ripened dried tomatoes.

Ingredients ♥ 

12 oz. gluten free pasta 

1 Tbsp. olive oil

1 cup light  mayo

Zest of half a lemon

1/4 C lemon juice (1 large lemon)

2 t maple syrup

1/4 tsp crushed red pepper flakes (or 1/2 teaspoon for extra heat)

1 tsp garlic salt

Ground black pepper

3/4 C chopped white onion or thinly sliced scallions (1 bunch scallions)

1/2 C chopped oil-packed sun dried tomatoes Mezzetta brand

3/4 C chopped pitted black olives (about half a can)

1 C halved baby tomatoes or chopped seeded tomatoes

1 can (15 oz.) garbanzo or white beans, drained and rinsed (optional)

About 20 sliced fresh basil leaves

Directions ♥ 

Bring a large pot of water to a boil, add a teaspoon or two of salt, then stir in pasta. Cook until just tender, 8 to 9 minutes for most gluten free brands and shapes. Be careful not to undercook. Drain pasta and rinse with cold water for a minute. Transfer cooked pasta to a large mixing bowl and toss with a tablespoon of oil.

While pasta cooks, make the dressing. Whisk mayo, lemon zest and juice, maple syrup, red pepper flakes, garlic salt, and a generous pinch or several grinds of black pepper until well blended. Refrigerate until ready to use.

To the pasta, add scallions, sun dried tomato, olives, fresh tomatoes, beans (if using), almost all the basil, and about 3/4 of the dressing. Stir gently to combine until all ingredients are coated in the dressing. If needed, add remaining dressing (you’ll likely need it if you included beans) and more salt and pepper. Garnish the whole salad or each serving with remaining basil. Chill at least an hour and serve, or refrigerate, well covered, up to 2 or 3 days. Refresh salad with a little more cold mayo and lemon juice, plus seasoning as needed, just before serving

Grandpa's Russian Summertime Half Sour Pickles ♥

 

Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from the "Bazaar" as they called it (Farmer's Market) with a ton of fresh garlic, dill stalks and of course small cucumbers! ♥

There are 2 recipes he made one with vinegar that are more like dill pickles Grandpa's Summertime Pickles  and this one which is a half-sour Russian pickle, crispy pickles in seasoned brine without vinegar super crunchy and tasty!

Ingredients ♥

2 lbs pickling cucumbers aka kirby's about 14 pickling cucumbers

4 cups water

1/4 cup kosher or canning salt

6 cloves garlic peeled and sliced 

1 tbsp pickling spice

2-4 sprigs of fresh dill

Directions  ♥

Wash cucumbers well and slice off the stem and blossom ends.

Wash 2 wide-mouth quart mason jars in hot soapy water; rinse.

Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.

Pack cucumbers into prepared jars--pack them as tightly as you can.

Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.

Pour enough salt water into each jar to cover cucumbers.

Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.

 Then to store, reserve the brine and drain the dill and garlic in a colander. Store in a glass mason jar, keeps for about a month in the fridge.

Makes 2 quarts.

Labor Day 2015 ♥

Labor Day weekend is almost here... try my menu for the healthy version of favorite end of summer foods! ♥

Appetizers and Sides

Skinny Picnic Pasta Salad

 Homemade Summer Baked Beans

Skinny Old El Paso Tex Mex Taco Dip 

Copycat KFC Coleslaw 

Main Course 

All American Skinny Burger

Backyard BBQ Chicken

Dessert's 

Bailey Dipped Marshmallows

Grandpa's Summer Pickles ♥

Once again...my homemade pickles recipe!

Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from the "Bazaar" as they called it (Farmer's Market) with a ton of fresh garlic, dill stalks and of course small cucumbers! ♥

                                       Look at these beauties I got at the local farmers market! 

Buying from the local farmer not only financially benefits the farmer but the community as well. Today’s farmer receives less than 10 cents of the retail food dollar. When farmers sell directly to the consumer, the middleman is cut out thus producing a higher profit for the farmer. The farmer then circulates his profits throughout the community with local merchants creating a cycle that helps to build a strong local economy. 

Ingredients ♥

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Directions ♥


Combine the salt and water in a pitcher and stir until the salt has dissolved.

Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.

Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.

The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded. ♥

Skinny Stuffed Sliders ♥

 Who say's girls can't grill?  I had an awesome opportunity to review the girls grill by Weber. I even made my skinny stuffed sliders! ( See recipe below)  
The Weber Q 1200 grill is perfect for grilling on the go such as camping and at picnics.  It’s small and easily portable but incredibly easy to use with big grill results. The  Weber Q 1200 grill also features a built-in thermometer right on the hood. I really adore the electric ignition on the Weber Q 1200 grill.

Go ahead purchase your own Weber Q 1200 Grill and start grilling girls! ♥ 

Here is my recipe for Skinny Stuffed Sliders

Ingredients ♥

 1 pound 90 % lean ground beef
 1/2 teaspoon garlic powder
 1 teaspoon Worcestershire sauce sea salt & ground pepper 
 4 ounces cheddar cheese, cubed
 4 slices  turkey bacon, cooked, and crumbled
 2 small vine ripened tomatoes sliced
 8 mini hamburger buns or dinner rolls  


Directions ♥
In a medium bowl mix together beef, garlic powder and Worcestershire sauce. Add salt and pepper to taste and form 8 meatballs. Push one cube of cheese into each meatball, add turkey bacon crumbles  and pinch up meat on sides  Flatten meat into a patty. Patty should be slightly larger than the diameter of your mini hamburger bun to allow for shrinkage on the grill. Grill burgers over medium heat for 4 to 5 minutes on each side.  Toast the buns on the grill. Assemble burgers on buns and add one slice of tomato to each burger. Let burgers rest for a few minutes before serving. Makes 8 mini burgers. 

Backyard BBQ Chicken ♥

Here is my recipe for the best juiciest grilled barbecue chicken. The secret is in the brine! Perfect for upcoming Memorial Day! ♥

Ingredients ♥

Wood Chips and Smoker Box
Homemade Barbecue Sauce, Bottled Commercial Barbecue Sauce, or Dressed Up Bottled Barbecue Sauce 

Brine:

1 (3 to 4 pound) whole chicken, cut up

2 tablespoons of kosher salt

1/4 cup of apple cider vinegar

Dry Rub Marinade:

2 tablespoons paprika

20 turns of the pepper grinder (about 1 teaspoon)

1 tablespoon brown sugar, packed

1 teaspoon kosher salt

1/2 teaspoon celery seed

2 teaspoons of Cajun seasoning or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Directions ♥

For the Brine: Cut chicken up into serving pieces. Fill a large pot or container with enough water to cover the chicken well. Whisk the salt into the water until dissolved; whisk in the vinegar. Add the chicken and refrigerate for several hours or overnight.

Remove the chicken from the brine and allow to drain well. Discard the brine. Pat the chicken pieces dry, laying out on a platter or baking sheet that will fit in the fridge. Combine the dry rub ingredients and rub the chicken well with the dry rub, cover loosely and refrigerate several hours. Grill chicken covered, turning occasionally, about 12 to 16 minutes for thighs; 16 to 20 minute for legs. Cook breasts, skin side up, for about 10 minutes, turn and cook another 5 minutes or until juices run clear, or an instant read thermometer registers 165 degrees F for dark meat, 160 degrees F for breasts. Apply barbecue sauce in the last few minutes of cooking.
---------------
Gas Grill Directions:  If using wood chips, presoak them for about 30 minutes before needing. Drain the wood chips and place them into a smoking box (or make a homemade aluminum foil tray for a gas grill/packet for charcoal) and put on top of the section of the grill you intend to keep hot.  Preheat grill to high on all burners about 15 minutes.

When ready to grill, leave one (or two) burners on high, turn all other burners down to medium low. Oil the grates, and sear the chicken on the hottest part of the grill, with the lid closed, about 2 to 3 minutes per side. Move the chicken to the cooler part of the grill, and grill covered, turning occasionally, about 12 to 16 minutes for thighs; 16 to 20 minute for legs. Cook breasts, skin side up, for about 10 minutes, turn and cook another 5 minutes or until done.  Check by using the tip of a knife inserted near the bone, there should not be any red showing.  Chicken is done when an instant read thermometer registers 165 degrees for dark meat and 160 degrees for breasts. Apply barbecue sauce in the last few minutes of cooking.

Tip: Store your barbecue sauce in a pull top, squirt type water bottle. Instead of using a brush, squirt the sauce on the chicken in the last few minutes of cooking, taking care not to allow the bottle to touch the chicken. Store the remaining sauce in the fridge. 
---------------
Pre-Cooking

If you are skittish about chicken on the grill because it always turns out charred on the outside and raw on the inside, if you don't want to deal with indirect cooking, if you're making massive amounts of chicken for a party or backyard barbecue, or, if you're trying to grill between rain like I was this weekend, consider pre-cooking the chicken in the oven first. 

Preheat the oven to 350 degrees and place the rubbed chicken pieces on a rack, on a foil-lined large baking sheet. Roast for about 50 minutes, then finish on a preheated very hot grill, over direct heat. Sear both sides of the chicken first, then brush with the sauce, turn, cook for about 5 to 10 minutes total, brushing with sauce and turning several times, until chicken is done.

Skinny Summer Macaroni Salad ♥

Here is a light macaroni salad perfect for summer cookouts, parties or picnics! I love to use my fave sponsored product Hellmann's® ♥

(adapted from Hellmann's®)

Ingredients ♥

8 ounces corkscrew or elbow macaroni (about 1-3/4 cups)
1 cup light Hellmann's® or Best Foods® Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion

Directions ♥
Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
Combine light Hellmann's® or Best Foods®  Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Skinny Southern Buttermilk Baked Chicken ♥

I love this healthy buttermilk baked chicken recipe. When living and visiting down south I loved traditional buttermilk marinated fried chicken but oh the fat and calories! Here is my skinny version of this southern classic! Itis perfect served cold for those summer picnics! 

Make sure you start this recipe in advance a day ahead since the chicken needs to marinate overnight! ♥

Ingredients ♥

2 cups light buttermilk
4 medium garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce, such as Tabasco
1 tablespoon kosher salt, plus more as needed
2 teaspoons freshly ground black pepper, plus more as needed
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 bone-in chicken thighs, skin removed
4 bone-in chicken drumsticks, skin removed
1 1/4 cups Corn Flake Crumbs or 5 cups finely ground cornflake cereal
4 tablespoons unsalted margarine (1/2 stick), melted


Directions ♥

Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Pat the chicken dry with paper towels and transfer it to a 13-by-9-inch baking dish. Pour the buttermilk mixture over the chicken, cover, and refrigerate 12 hours, turning once.

The next day....

Heat the oven to 400°F and arrange a rack in the middle. Fit a wire rack inside a baking sheet and set it aside.
Place the Corn Flake Crumbs in a shallow dish and season generously with salt and pepper. Remove a piece of chicken from the buttermilk marinade, letting the excess drip off, and place it in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere. Set the chicken aside on a cutting board and repeat with the remaining pieces. Drizzle the melted margarine evenly over the chicken pieces and transfer them to the rack on the prepared baking sheet.
Bake until golden and crispy and a thermometer inserted into the chicken (but not touching the bone) registers 165°F, about 35 minutes. enjoy! ♥

Fiesta Hidden Valley Ranch Pinwheels ♥

Here is such a healthy snack or light lunch or dinner for summer! I love making these tortilla pinwheels with a fiesta kick! With my fave sponsored product Hidden Valley Ranch  It's perfect to take along to summer barbecues, picnics and parties! ♥

Ingredients ♥

2 8-oz. pkgs. light cream cheese, softened
1 1-oz. envelope Hidden Valley Ranch dressing mix
½ red bell pepper, diced
2.25-oz. can sliced ripe olives, drained
4-oz. can diced green chilies
1 rib celery, diced
5 green onions, sliced
2-3 tbsp. turkey bacon, broken into small pieces (1 slice bacon, crisp-fried)
5-6 flour spinach tortilla wraps
1 jar salsa

Directions ♥
Beat cream cheese with Hidden Valley Ranch dressing mix.
Stir in bell pepper, olives, chilies, celery, green onions, and bacon pieces.
Spread filling onto wraps and roll up tightly.
You will need to spread some of the filling on the edges in order to get the tortillas to seal.
Refrigerate four to five hours before cutting or overnight.
Cut down in 1 ½” slices.
serve with salsa!

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.
Burgers
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!

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!

Summer Shish Kabobs ♥

I love this summer dinner, I had this growing up as a child, it's perfect for summer grill outs, parties, or picnics. Try my marinated summer shish kabobs recipe! ♥

Ingredients ♥

1 pound beef sirloin, top sirloin, or filet
1 medium onion
1 green pepper
10 large white mushrooms
1 red pepper (optional)
2/3 cup dry red wine, burgundy or pinot noir
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon olive oil

Directions ♥
If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater.  Let them soak for 30 minutes.  We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer.  You can use two bamboo skewers or buy some double prong skewers.

Make the marinade
In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.

Cube it
Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature. Let it sit at room temp for about 30 minutes.

Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, I recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.

Skewer 
I like to alternate between onions and peppers, as they add great flavor to the meat while cooking. I also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It’s nice to see the meat and vegetables getting along so well.

After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.

Prep the grill
If using gas, heat the grill on high for 10 minutes prior to cooking.  If cooking on coals, it is best to use natural hardwood charcoal.  Add enough coals to cook over a high heat for 10 to 15 minutes.

Grill ‘em

Place the kabobs on the hot grill directly over the flame or coals.  Keep the lid open since we are cooking on direct heat.  Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness.  Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.enjoy! ♥

Grandpa's Summertime Pickles ♥

Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from the "Bazaar" as they called it (Farmer's Market) with a ton of fresh garlic, dill stalks and of course small cucumbers! ♥

Ingredients ♥ 


12 pickling cucumbers
2 cups water 
1 3/4 cups distilled white vinegar 
1 1/2 cups packed coarsely chopped fresh dill 
1/2 cup sugar 
8 garlic cloves, chopped 
1 1/2 tablespoons coarse salt 
1 tablespoon pickling spice 
1 1/2 teaspoons dill seeds 
1/2 teaspoon dried crushed red pepper

Directions ♥

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.

Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated. enjoy! ♥

Patriotic Bomb Pops Cocktail Recipe ♥

Here is a supercute way to use up those nostalgic pops I used to have as a child. Try my Patriotic Bomb Pops Cocktail Recipe! Perfect for upcoming fourth of july! ♥

Ingredients ♥

1 Package Bomb Pops Popsicles 

1 Moscato d' Asti  champagne bottle

Directions ♥

It's easy, just pour the bubbly and stickj a bomb pop in it and sit back and relax! ♥

Skinny Summer BBQ Chicken Sandwiches ♥

I was approached by a great company to tell you about their product  Hermosa Peak Yacon Syrup.  Yacon Syrup originates from the Yacon plant (pronounced yah-KON) of the Andes Mountains in Peru and has been part of the Andean diet for hundreds of years. The yacon juices are extracted from the roots of the yacon plant, then filtered and evaporated in a process very similar to the way Maple syrup is made. 


That's why it's a perfect replacement for a sweetner in your recipes! I made Skinny Summer bbq Chicken Sandwiches yesterday with it and here is my recipe enjoy!  ♥

Yacons contain a high level of fructooligosaccharides, which are natural sugars commonly found in plants. The body resists the process to breakdown these sugars by enzymes during digestion and passes them through the body quickly without retaining the full caloric intake.  Because the sugar in Yacon Syrup isn’t digested like normal foods, you can enjoy sweetness without the calories. you can buy some here Yacon Syrup

Ingredients ♥

2-1/2 pounds boneless, skinless chicken breasts
1/2 cup water
1/2 cup ketchup
1/2 packed brown sugar ( for a healthy alternative use 1 tablespoon Yacon Syrup 
1/3 cup cider vinegar
1/4 teaspoon hot sauce
1 teaspoon celery seed
1 teaspoon salt
8 sandwich buns
1-2 pints cole slaw

Directions ♥

Place the chicken in the slow cooker with the one-half cup of water.
Whisk together the ketchup, brown sugar ( or Yacon Syrup), vinegar, hot sauce, celery seed and salt until smooth, then pour it over the chicken.
Cook for about four hours on high heat.
Take out the chicken, shred it with a fork and knife, return it to the slow cooker and mix it up a bit with the sauce.
Keep it warm until you're ready to serve on buns topped with your favorite cole slaw.enjoy! ♥

California Hass Turkey Burgers ♥

Beautiful weather!!  So why not try my recipe for these healthy California Hass Turkey Burgers! I love Hass Avocados! ♥

Ingredients ♥
1 1/4 lb ground turkey
1/2 cup grated onion
1/2 cup panko bread crumbs
2 cloves garlic, minced
1 tsp chopped thyme
salt and pepper to taste

Topping suggestions
mashed or sliced Hass Avocado
sliced tomatoes
sliced cheese
lettuce

Directions ♥

Combine all ingredients with your hands. Try to handle the meat as little as possible. Shape into four 1-inch thick patties and chill for an hour or more. Cook 4-5 minutes per side on an oiled grill.


Serve on a bun with toppings of your choice. enjoy! ♥

Grandpa's Three Bean Salad ♥

My Grandpa Boris loved making traditional three bean salad,  this is still one of my classic favorite salads, here's the recipe..... ♥

( serves 6 )

Ingredients  ♥

 2 cans yellow wax beans 
 2 cans cut green beans
 1 can dark red kidney beans, rinsed and drained
 1 cup chopped red onion
 2 tablespoons minced fresh parsley
 1/2 cup white wine vinegar
 1/3 cup sugar
 1/2 cup olive oil
 Salt and pepper to taste

Directions   ♥

Heat together vinegar, sugar, and onion, cool and add oil. 
Pour over all remaining ingredients.

Chill several hours and serve! enjoy! ♥

Bailey's Dipped Marshmallows ♥

Memorial Day weekend is coming and I have the perfect recipe for Bailey's dipped marshmallows? Great combination right? Here is the recipe! ♥

Ingredients ♥ 

marshmallows ( 1 package) 
Baileys Irish Cream Liqueur

Instructions ♥ 

Roast your marshmallow until golden brown.
Remove from stick.
Dunk your marshmallow into a cup with Baileys in it.

Enjoy! ♥