Thursday, August 7, 2014

Grilled Rosemary Chicken Wings

Grilled Chicken Wings Anthony's Coal Fired Pizza

If you have ever visited south Florida and ate at one of Anthony's Coal Fired Pizza Restaurants, you know what I'm talking about when I say I've been craving these wings ever since my last visit! Unfortunately, I don't have a coal fired pizza oven in my kitchen but these came out great in the oven at a high temperature and on the grill as pictured above. All the flavors just marry together so perfectly with hints of rosemary, garlic and lemon. A nice change from Asian inspired wings. The result is a juicy, flavorful wing that will keep you wanting more!
  • 4-5 pounds chicken wings
  • 1/4 cup peeled garlic cloves
  • 2 tablespoons dried rosemary
  • 1/3 cup chopped parsley
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon black pepper
  • Kosher salt, to taste

  1. Place chicken wings in a large nonreactive bowl or roasting pan. Whisk remaining ingredients together in a small bowl, season with salt, to taste. Pour marinade over wings, tossing to coat. Cover wings and refrigerate for up to 24 hours. Toss occasionally; do not over-marinate.
  2. Preheat oven to 425 degrees F. Place wings in a baking dish, single layer, skin side up. Cook for 25 minutes, turning wings over halfway through cooking process to brown both sides. 

*At the restaurant, the wings are served with caramelized onions and focaccia bread piled high in a hot cast iron skillet. 

Tuesday, August 5, 2014

Michael Symon's Grilled Skirt Steak

Marinaded Grilled Skirt Steak

There's no doubt about it, skirt steak is absolutely on my top 2 list for cuts of red meat. It's so flavorful, juicy, versatile, great on the grill, and everybody loves it! I am in love with skirt steak and 
actually prefer it to a filet any day of the week. I love it straight over a mixed green or caesar salad, rolled in a soft tortilla with all the fixings or straight up with rice or potatoes.  

This marinade is perfect for skirt steak. The balsamic, rosemary, garlic and brown sugar adds a delicious richness to the steak without taking over. It's delicious drizzled over a leafy salad too!

  • 1 1/2-2 pound Skirt Steak ( or Flank; Hanger)
  • 1 cup Balsamic Vinegar
  • 1/3 cup Brown Sugar
  • 2 Garlic cloves (smashed)
  • 2 sprigs of Rosemary
  • 1 teaspoons Red Pepper Flakes
  • Olive Oil
  • Salt and Pepper

2 packages of skirt steak, usually 1 pound each.
  1. Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.
  2. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil.
  3. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

Cut the long pieces in 3 sections to make it easier to handle on the grill.

Dunk each piece of meat in the marinade and put in a plastic zip bag or container
before pouring in the marinade. This will ensure full coverage.  
Delicious grilled skirt steak!

Thursday, December 19, 2013

Perfect Holiday Scalloped Potatoes

Perfect Holiday Scalloped Potatoes

I grew up on scalloped potatoes, my Mother usually served these on a special occasion or for a holiday dinner. Although they were good, it was always a little bit of a guessing game if the potatoes were going to be evenly cooked or even worse, was there going to be a bite that had a little uncooked flour pocket. This happened because the raw potatoes were layered in a dish before baking. When I came across this method from America's Test Kitchen, I immediately thought...."why didn't we think of that?" If we only knew than what we know now, I bet we would have made scalloped potatoes more often.

This recipe and method is fool proof and is an absolute winner. The potatoes are creamy, evenly cooked and go perfect with a roast. I hope you give this recipe a try next time you make Scalloped Potatoes. This recipe can also be made a day in advance before baking in the oven. Just be sure it's a room temperature for 2 hours before baking.  

Serves 8-10

  • 2 Tbsp unsalted butter
  • 1 small onion, minced
  • 2 cloves of garlic, minced
  • 3 cups heavy cream
  • 1 cup whole milk  
  • 4 springs of fresh thyme
  • 2 bay leaves
  • 2 tsp course salt
  • 1/2 tsp ground black pepper
  • 4 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • 1 cup shredded cheddar cheese (4 ounces)
Preheat the oven to 350 degrees.

For the fastest and most consistent results, slice the potatoes in a food processor.
1. Melt butter in large pot over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. 
2. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a large casserole dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 25 minutes. Cool for 5 minutes before serving. 

Tip: When the potatoes were cut thicker than ⅛ inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly ⅛ inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut ⅛-inch slices by hand, it is far easier and faster when using a food processor or mandolin.

Wednesday, December 18, 2013

Christmas Wreath Appetizer

Bacon and Cream Cheese Appetizer Christmas Wreath.
This festive cream cheese appetizer spread is just as delicious as it is pretty to look at. The combination of the cheeses, scallions and smokey bacon compliment each out so well. Decorate the top any way you like and you will have a show stopper that your guests will devour!  

Christmas Wreath Appetizer.


  • 2 8 ounce packages of cream cheese, softened
  • 1/2 cup of mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped scallions
  • 10 cooked bacon strips, crumbled
  • 1 cup fresh parsley
  • 1 jar of pimentos
1. Beat together the cream cheese, mayo, Parmesan and onions until combined well. Stir in the crumbled bacon. Refrigerate for 1-2 hours.

2. Invert a small bowl or ramekin dish in the center of a serving platter. Drop the cream cheese mixture by rounded spoonfuls around the edge of the bowl. I use an ice cream scooper to make it easier. Smooth the mixture to form a wreath. Garnish with the chopped parsley and pimientos. Serve with crackers.


Saturday, November 9, 2013

The Best Slow Cooker Beef Stew

The Best Slow Cooker Beef Stew

I was given a challenge by my friend Maureen to find her the best beef stew recipe that will bring her family runny back asking for more. I just love a cooking challenge and beef stew was a dish I hadn't really made before, or at least, I didn't have a favorite go-to-recipe to call my own. Until now that is! In addition to it being flavorful and delicious, that was a given, she gave me 3 requirements. It had to be simple to prepare, cost efficient to feed her large hungry family and most of all, it must have lots and lots of gravy. I mean mucho gravy with every serving. I read many recipes and tips for days, learned a few things along the way and created my new go-to-recipe! 

I have discovered that making stew is more of an art. Here are a few of my tips to making a great beef stew.
  1. Brown the meat first but do not coat with flour. Using flour only browns the flour. Instead, brown the meat to bring out the natural sugars. This will add a rich flavor to the stew that you can't create without. 
  2. Deglazing the bottom of the pot with red wine to get all the little brown bits. This will add so much flavor to the stew.
  3. Use chicken broth as the braising liquid which marries so well with the red wine. 
  4. The best cut of meat to use is chuck steak. It has just the right amount of fat and is the perfect quality to use to make a good beef stew.  If you use the "ready for stew" meat that's already cut up at the grocery store, it won't be as good.  
Ready, let's cook! 

Every step is worth it and will only take about 30 minutes for the prep work before everything is in the slow cooker and you can go about your day and come home to this! 

The Best Slow Cooker Beef Stew


  • 2 - 3 pounds chuck steak, cut into 1.5 inch cubes (pat the meat dry using a paper towel)
  • 1 onion, cut into pieces
  • 4 large celery sticks, cut into pieces
  • 4 large carrots, cut into pieces
  • 6-8 yukon gold potatoes, peeled and cut into 1 inch pieces
  • 1/4 cup of flour
  • 2 cloves garlic minced
  • 2-3 Tbls olive oil
  • 1 Tbls butter
  • Salt and pepper
  • 1 1/2 cups dry red wine
  • 2 Tbls of tomato paste
  • 1 tsp of dried thyme
  • 3 Tbls of brown sugar
  • 2 Tbls of Worcestershire sauce
  • 6 cups of chicken broth
  • 6 tablespoons of flour (used as a thickener towards the end of cooking) 
  • 1 cup of frozen peas (optional)
Chuck Steaks

  1. In two batches, using a large dutch oven or skillet, heat oil and butter over medium high heat. Brown the meat on both sides. Don't move the meat once it's in the pot until after 1-2 minutes to be sure it browns and caramelizes nicely. To really brown the meat, this may take 5-8 minutes. Remove the meat into another bowl and reserve. 
  2. Place cut up vegetables in the skillet that the meat came out of and let them slightly brown. Add 1/4 cup of flour to the vegetables and toss. Cook for about 1-2 minutes until the flour darkens. At this point, take all the vegetables and put into the slow cooker and than add the meat on top of the vegetables with any accumulated juices.  
  3. Deglaze the skillet with the wine, scrape all the goodness from the bottom and sides, don't leave any behind! This will take about 2-3 minutes on medium/ high heat. The wine will reduce and than pour this mixture over the meat in the slow cooker. Don't leave any behind!
  4. In a large mixing bowl, whisk the tomato paste, thyme, brown sugar, Worcestershire, garlic, salt, and pepper with the chicken broth. Pour over meat in slow cooker and cook on low for 8-9 hours or high for 4-5 hours.  I prefer to cook on low heat when using the slow cooker.  
  5. 30 minutes before you are ready to serve the stew. Ladle 2-3 cups or more of broth into a medium size mixing bowl. Whisk in the 6 Tbls of flour, 1 Tbls at a time. Keep whisking until there are no lumps. Pour this mixture into the slow cooker with the frozen peas and stir. 
  6. The stew is ready when the vegetables are fork tender and the meat is tender and delicious. 
Note: I prefer not to coat the meat with flour when browning as this only browns the flour and not the meat. Also, don't salt and pepper the meat before browning, this will bring out the juices and you want the meat to be dry when browning. This will give you the best results.  

Serve with crusty bread and enjoy!

Sunday, November 3, 2013

Hot Buffalo Chicken Dip

Buffalo Chicken Dip!
If you are looking for a crazy delicious addictive dip for your next game day spread, look no further. People go crazzzy for this quick and easy appetizer. All the flavors of what we love about hot wings are right here. It doesn't look the prettiest but trust me it's really good and will disappear fast. Make this ahead of time and take it to your tailgate in a tinfoil pan and heat it right on the grill.  

Use Wing It Buffalo Sauce


  • 1 1/2 cups cooked and shredded rotisserie chicken 
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Ranch dressing
  • 1/4 cup of blue cheese dressing
  • 1/2 cup of WingIt Buffalo wing sauce (or more!)
  • 3/4 cup shredded Cheddar or Monterrey Jack cheese
  • 1/2 cup blue cheese crumbles (optional)

  • Directions
    1. In a medium sauce pan, melt the cream cheese over low heat and than add all other ingredients and mix well for about 10-15 minutes until all the cheeses are melted and nice and hot. 
    2. Pour into a serving dish and sprinkle the blue cheese crumbles on top.

    Serve with tortilla chips and watch this addictive dip disappear! 

    Sunday, October 27, 2013

    Curried Butternut Squash Soup

    Curried Butternut Squash Soup

    I think I have an obsession with butternut squash soup. Adding a little curry puts this delicious heart warming Autumn harvest soup over the top. It's just so delicious, it's hard to believe there isn't any butter, sugar, cream, honey or fruit in this recipe. It's just pure satisfying deliciousness that's good for you too. I usually double the recipe because it doesn't last long in my house. The best part is, it's all made in one pot!

    If you are lucky, you can find butternut squash already cut up.
    Otherwise, buy a whole butternut squash, peel and seed it.  

    Sautee butternut squash with the onion until slightly browned
     to add a nice rich roasted flavor to the soup.

    Add half of the chicken broth and let everything simmer and soften together.

    Use one of my favorite kitchen tools, an immersion blender to puree the soup.
    I like to leave a little texture but it's all up to you.

    Add the remaining chicken broth and adjust seasoning to your liking.
    I like to use 32 ounces, use more if you like a thinner soup. 


    • 2 tablespoons of olive oil
    • 1 medium to large onion, about 2 cups cut up
    • 2 garlic cloves, chopped
    • 1 butternut squash, cut up into 2-inch cubes (or one package already cut up)
    • 1 teaspoon course salt
    • 1/2 teaspoon pepper
    • 2 teaspoons of curry powder, or more!
    • 1/4 teaspoon of nutmeg
    • 32 ounces or 1 container of low sodium chicken broth (I prefer Swanson's)
    • Sour cream and croutons to garnish (optional!)

    1. In a large dutch oven, heat oil over medium heat. Add onions, squash, garlic and saute until slightly brown, about 5-8 minutes. Add curry powder, nutmeg, salt, and pepper and continue to saute for 2-3 minutes. 
    2. Add 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes and squash is nice and tender. 
    3. Turn heat off and puree with an immersion blender until smooth. Turn the heat back on low and add the remainder of chicken broth and bring the temperature back up. Add more curry for a little more spice if you like!  
    Ladle into bowls and garnish with sour cream and croutons if you like!


    Monday, August 12, 2013

    Greek Orzo Salad with Mustard-Dill Vinaigrette

    Greek Orzo Salad with Mustard Dill Vinaigrette

    If you love a Greek or Mediterranean salad like I do, you are going to love this zesty orzo salad. The flavors of the fresh dill and mustard make the perfect vinaigrette and bring the tasty flavors over the top!

    Monday, July 22, 2013

    It's Guacamole Season

    Fresh Guacamole

    Guacamole is one of my favorite appetizers. It's fresh and simple to make. The only tricky part about making guacamole is guessing when the avocados are the perfect amount of ripeness and ready to use. I use Hass avocados and they will turn black from green when they are ripe and if you push in with your finger it will leave a slight indent. When the stars align, you are ready to go.

    Monday, April 8, 2013

    Baked Coconut Shrimp with Spicy Asian Orange Sauce

    Baked Coconut Shrimp with Spicy Orange Sauce

    This is a really fast and healthy way to make coconut shrimp. Baking the shrimp instead of frying saves loads of calories without sacrificing taste or that little crunchy bite we all love about coconut shrimp. Using cornstarch helps the coating to adhere much better to the shrimp rather than using flour. Best of all, they can be made ahead of time and than popped into the oven when you are ready to bake.

    Sunday, March 10, 2013

    Light and Airy Ramen Noodles

    Ramen Noodles

    This is almost too simple that I am a little embarrassed to even post this, but I had to share this simply yummy secret with you. I was recently having dinner at a new sushi bar and we decided to bring home an order of the house lo mein for our son. Lo mein is one of our favorite dishes but this one was a little different. I realized it was made with raman noodles resulting in a very light and delicious noodle dish.

    Sunday, February 17, 2013

    Crispy Chicken a l'Orange and Brown Rice

    Crispy Chicken a l'Orange Baked Over Brown Rice.

    I can't decide if my favorite part of this dish is the sweet taste of the orange marmalade mixed with the asian flavors of the soy and honey with a bite of juicy chicken or if it's a spoonful of rice that cooks so nicely under the chicken, capturing the savory juices, and crispy pieces along the sides of the pan. Which ever part you like best, this is a winner all around. It's just as good reheated too!

    Baked Spinach Manicotti

    Baked Spinach Manicotti

    Why haven't I made this for so long. It does take a little bit of time to fill all the shells but everyone loves this baked dish so much it's well worth the effort. The best part is, make a whole batch and freeze the rest so that you can take them out for an easy to prepare dinner. I use the inside packaging from the box the shells come in for an easy way to freeze the prepared shells and prevent them from sticking. Served with just a simple tossed salad, this baked creamy classic is a delicious and light comfort dish that everyone will love.

    Tuesday, January 1, 2013

    Chicken Fricassee

    Happy New Year Everyone!

    I was recently invited to a friends for dinner who just so happens to be a French Trained Chef. I was so excited because I knew the dinner was going to be fabulous and I couldn't wait to find out what we were having. To my surprise, he serviced us chicken. Nothing I would think of serving company unless I was having a barbecue. Well, this chicken was so delicious, juicy, tender, and flavorful. I told him that I would have chicken every night if it came out like this. 

    Tuesday, December 4, 2012

    Easy Crock Pot Lasagna

    Crock Pot Lasagna

    The Best Lasagna!

    I was so intrigued when I first read about the idea of making a lasagna in a slow cooker. I have been wanting  to try this for a while and finally the perfect cold winter day came along. Actually, if you want lasagna on a hot day, this is really the way to do it since using a crock pot doesn't heat up the kitchen. When you live in New England, there is just something so comforting knowing that a delicious meal is cooking in the kitchen all day long on a cold day and the best part is, you don't even need to be home! The bottom line, this turned out to be the very tastiest lasagna I have ever made.

    Friday, November 16, 2012

    Mom's Traditional Apple Pie

    Traditional Apple Pie

    Simply delicious traditional apple pie. I will never win a beautiful pie contest but I'll go up against any pie for flavor, texture and consistency. I like to think of my design as rustic! Over the years I have tried different recipes with varying ingredients or changing up the method and I have had a lot of good pies in my time, but I always come back to the old stand bye childhood favorite recipe that my Mom always made. The ingredients are simple and the list is short and you can't beat it. I always brush the top crust with egg whites and sprinkle sugar all over the crust to make it pretty just like my Mom always did.   

    Mix all the apples together with ingredients and pour into the bottom crust.

    Brush with egg white and sprinkle with sugar all over the top.

    Traditional Apple Pie

    • 3-4 pounds of apples (Baldwin & Macintosh)
    • 3/4 cup sugar
    • 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 egg white
    • sugar for top of crust

    Preheat the oven to 500 degrees.
    1. Line a 9" or 10" pie plate with favorite pie dough
    2. Peel and slice the apples and mix together with sugar, cinnamon and nutmeg. 
    3. Put on top layer of pie dough. Crimp the sides together and cut 3-4 slits near the center to allow the steam to escape.
    4. For a pretty glaze, brush top with egg white and sprinkle of sugar.
    5. Bake 15 minutes at 500 degrees until brown. Turn oven down to 350 degrees for another 40 minutes. 
    Serve warm with vanilla ice cream!

    Sunday, November 11, 2012

    Lentil Sausage Soup

    Lentil Sausage Soup

    There is just something about a big pot of soup simmering away on the stove on a cold fall or winter night. This soup is so rich in flavor, despite it's simple ingredients. I usually have everything on hand and tend to always have a package of sausage in the freezer because it's so versatile. I haven't met a sole that doesn't like the smokey flavor of sausage. The best part is, it's a one pot wonder. This soup is so good, it's the kind that keeps you coming back for more!  

    Saturday, November 3, 2012

    Italian Wedding Soup

    Italian Wedding Soup

    Why have I waited so long to make this? It's absolutely delicious! Is this a soup or is this a stew? Rachel Ray calls it a Stoup! Another great recommendation from my friend Maria. She insist that I stick to using the ground chicken and gnocchi. The mini meatballs are like little chicken dumplings and cook right in the soup. Yes, you can use another type of pasta but it won't have the same special creaminess that you get with the gnocchi. Forget the chili, I'm making this at the next football party. This is a hearty, fresh and delicious Stoup!

    Hearty Lentil Soup

    Lentil Soup
    Satisfying, delicious, easy and cheap! Lentil soup is the perfect fall soup...or is it a stew. I hope you trust me on this one, the picture doesn't do this soup justice. It's not the prettiest but believe me, this flavorful hearty soup makes up for it. I made this for the first time and my husband just loved it. I'm on my 3rd batch now and it's great because it last all week. It's a great starter or as a whole meal serve with crusty bread. A delicious, fast and homey soup! 

    Wednesday, September 5, 2012

    Spinach and Mushroom Crustless Quiche

    Spinach and Mushroom Quiche...Crust-less!

    I think quiche is a forgotten pastime. That's unfortunate because it's really an easy dish to hold any kind of vegetable. It's a perfect light lunch or dinner with a salad. I removed the crust to make it lighter and take away the guilt. So, is it breakfast or a dinner.....either way, it reheats nicely. Get creative and add sliced tomatoes or serve with a little tomato sauce drizzled over.   

    Monday, September 3, 2012

    Lemon Vinaigrette Dressing with a Farmers Market Salad

    Easy Lemon Vinaigrette Salad Dressing.
    I can't help but get inspired when I go to the Farmer's Market. How can you resist all the fresh locally grown vegetables. The colorful variety of tomatoes caught my eye on this day and I started to think about a light lemon vinaigrette to compliment the fresh baby lettuces, prime ripe tomatoes, crispy radishes and fresh crunchy cucumbers. 

    Monday, June 25, 2012

    Linguini with Clam Sauce

    Linguini with Clam Sauce
    It was one of those nights, what am I going to make for dinner? There has been a can of whole baby clams steering at me for a while now and there you have it, Linquini with Clam Sauce. This recipe is easy, fast and very delicious and gives an extra boost of flavor from the red pepper flakes and squeeze of lemon. If you are looking for a really wet sauce to dunk your bread, just double the olive oil and clam broth.  

    Saturday, June 16, 2012

    Party Red Sangria

    Easy Party Red Sangria
    Party Sangria is easy to make, easy to drink and even those that don't drink wine will drink the Sangria. It's the perfect party summer drink to make for a crowd. Use any red wine, mix bottles or use what you have left over from the night before. Don't go crazy to find the perfect wine, inexpensive is best for Sangria so this is the time to have fun and pick from The Bin!

    Sunday, June 10, 2012

    Vietnamese Lime Chicken Wings ........on the Grill

    Vietnamese Lime chicken Wings

    These are finger-licking good! This is a great recipe to have for a holiday weekend or a gathering, big or small. Marinate the wings in a sealed container and you are ready to get grilling at anytime. Great for those pop in guests. Everyone loves chicken wings, you can't go wrong. The flavor of these wings are sweet and spicy but not too spicy. Wings on the grill are the perfect party food!

    Friday, June 8, 2012

    Fresh Strawberry Sauce

    Fresh Strawberry Sauce ready for strawberry shortcakes!
    I can't resist all the fresh strawberries, although this recipe works great with blueberries too. It's real simple, just a few ingredients and you have fresh strawberry sauce. A simple sauce to drizzle over about a million things. One of my favorite things to do is to whip something up out of nothing.

    Saturday, June 2, 2012

    Grilled Eggplant Stacks with Goat Cheese, Tomato and Basil Sauce

    Grilled Eggplant Stacks with Goat Cheese, Tomato and Basil Oil. 

    A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own.

    Friday, May 25, 2012

    Summer Solstice Black Bean Salsa

    Black Bean Salsa!

    This recipe is easy, delicious and the perfect party dish to serve as a dip with chips or as a side dish with burgers, fish, chicken or any grilled food. Made with all fresh ingredients, all the flavors blend together and the hint of lime and cilantro make this dip taste special. The best part is, it lasts for days in the fridge. I think this Black Bean Salsa is the perfect party dish to bring to your next barbecue or summer solstice party!


    • 2 (15-ounce) cans black beans, rinsed and drained
    • 1 (17-ounce) package frozen whole kernel corn, thawed
    • 2 large tomatoes, seeded and diced
    • 1 large avocado, peeled and diced
    • 1 small yellow onion, diced
    • 1/4 cup chopped fresh cilantro leaves
    • Juice of one fresh lime
    • 2 Tbsp red wine vinegar
    • Course salt and fresh ground pepper 


    Mix all ingredients thoroughly in a large bowl. Cover and chill for several hours or over night. Season again with salt, pepper and add more lime juice as necessary. 
    Serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.

    Use a big bowl to mix everything really well.

    Black Bean Salsa!

    Sunday, April 8, 2012

    Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

    Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

    I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga  and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa).  Quinoa has a nutty flavor and is a really nice light and fluffy alternative to long grain rice. It's considered a "superfood", high in protein, gluten free, and it cooks rather quickly. I'm sure it has many other superpowers but what really matters is that this simple recipe is super delicious!!!  

    Saturday, March 31, 2012

    Margherita Cauliflower Crust Pizza

    Margherita Cauliflower Crust Pizza

    Margherita Cauliflower Crust Pizza Slices!

    This cauliflower pizza crust has been one of my most popular posts. I have made this recipe many times now and have a few tips to help you make the best low carb delicious pizza that you'll ever have. Follow my recipe for Cauliflower Crust Pizza and the tips below and you will have a fabulous tasty pizza everytime.