Who doesn’t love blueberry cobbler? This dessert is so fabulous (and full of antioxidants, right?!) – you can make it in one bowl (win win) and it makes the house smell fabulous! Another bonus is that you can use fresh or frozen fruit (I used all blueberries) – they were frozen, and with a few tips it can turn out beautifully. With tropical storm Idalia on its way – I had some nervous energy to burn off, so I thought I would perfect what I thought was a pretty perfect recipe. This is better! Quick too!

Continue reading “Blueberry Cobbler Recipe {Updated!}” →

You know how sometimes the simplest things in life are the tastiest? This is a good case in point of a “recipe” that can be suited to your tastebuds and a (to be hailed) combo of ingredients turns out the most lovely, quick, summertime “dinner” (or lunch). With only a quick pop under the broiler this is a great meal to make on those sticky hot days. One that can be assembled early on, thrown together and enjoyed beyond belief! #quickandeasytoo

Continue reading “Tuna Melt with Tomatoes – SO Delish!” →

A cold, crunchy salad with fresh ingredients bursting with flavor and the delightful twang of the PRO (pickled red onions) – Could there be anything better on a very warm day? The first time I made this it was slim pickins’ with the peach slices as one of the peaches didn’t make it home from the store without turning a horrible color and croaking right in front of my eyes. $3.44 for 2 peaches. #wow This time the peach was perfection!

Continue reading “Salad with Grilled chicken, Goat Cheese, Cucumbers, PRO and Dill!” →

Deviled Eggs. They’re so versatile, I’ve made them a variety of different ways – and I’m sharing the regular deviled egg recipe plus a few variations. All are delicious. Use large or extra large eggs (directions for both below), whip it up early in the day, make enough to last several days and you’ll be set.

Continue reading “Deviled Eggs with Pizazz!” →

Have you ever had picked red onions? If your answer is no, you’re missing out! I am seriously in love with them, they’re so tasty on everything you top them with, salads, sandwiches, cucumbers, hamburgers, and so much more! They’re quick and easy to make – Keep them in the fridge and you’ll elevate a ho hum dish in seconds!

Continue reading “PiCkLeD rEd OnIoNs – YuM!” →

Oh, this salad is so good – It’s topped with my marinated cilantro lime – grilled chicken. The flavor permeates every bit of the chicken resulting in nice flavor with every single bite. We grill extra and have it the next day or so. It’s good all by itself, thrown into a brown rice/black bean/guacamole/salsa bowl or as above…

Continue reading “Cilantro Lime Grilled Chicken Leftovers – Make a Salad!” →

A Caprese salad is a quick one to throw together and it tastes like a million dollars. It’s the perfect accompaniment to grilled chicken, steak, fish, vegetables… I remember the first time I had it long ago, I was in heaven at Carmine’s in New York City – I checked their menu and they make it differently than they used to. I’m sure the new salad is good but the regular version… WOW!

Continue reading “Caprese Salad – The Ultimate Refreshing Side!” →

I have always admired the creative ability really good chefs have. They can take a mundane meal and make it over the top, WOW! Have you had a meal somewhere special and were completely blown away by it? The taste, look, texture – everything about it was perfection. Now mine doesn’t look anywhere near the version of the Chef at The Swag – but I tried, and let me tell you, this is darn good! I made this three mornings in a row. It really is perfect for breakfast, lunch or dinner. The first day took me a little longer, but after I had my swing down, it went much faster. Of course I had enough pans/dishes to have served Thanksgiving Dinner, but that’s another story…

Continue reading “Avocado Toast with Greens and a Sunny Side Up Egg!” →

I love sharing recipes I run across that make life easier. Instead of guessing when a steak is done, this is a good guide to ensure they turn out beautifully. We don’t have steak often, so when we do, it is absolutely amazing – we used to wait for a restaurant for steak, but no more! It’s easier than you think! I chose sirloin steak because it’s lean, so if we’re going to eat beef, I try to keep it on the leaner side.

Continue reading “How To Grill Sirloin Steak – The Easy Way!” →

This is a quick meal, and if you grill extra chicken breasts you have it for the next day or two, which comes in SO HANDY, especially when you’ll be out and don’t have a lot of time to whip something up. Using good ingredients (vs. processed or pre-made ingredients) can only make it healthier, right?

Continue reading “Marinated Chicken, Brown Rice, Black Beans, Guac and Pico!” →

This pasta salad is one of our favorites for warmer weather – when we grill nearly every day (by “we” I mean “he”) – a tasty vinaigrette pulls this together nicely. I don’t usually use sausage with the feta version, but did so by mistake – it was fabulous! (Olives on top are also nice)! This salad is good right when you finish making it – we have half of it leftover as a side dish for another meal. What you can’t really see are the copious amounts of arugula that this pasta salad is on top of. I like an equal amount or even a little more arugula (or fresh baby spinach). It’s delightful!

Continue reading “A Quick Meal: Bowtie Pasta, Tomatoes, Chicken Sausage, Arugula and a Divine Vinaigrette!” →

It’s always good to have a plan for a new somethin-somethin for dinner. We don’t usually eat like this, but it’s a treat once in a while – a nice splurge. My mom has made these au gratin potatoes for years. Instead of making a béchamel sauce – it’s much quicker, which is nice when time is limited as it was this year. I made these potatoes ahead of time since I knew we would be out. Then finished baking when we got home. They were delicious!

Continue reading “Emeril Lagasse’s Cheesy Potatoes Au Gratin” →

Most omelets in restaurants seem to be 3 eggs. I’ve always made them with two eggs, but thought, hmmm… I like just one, so let me give it a whirl. Wow! It was kind of like a crepe – the thinness was awesome and it had the best flavor and texture. A one egg omelette and 1/2 of an orange was utter perfection!

Continue reading “A One Egg Omelet – Easy Peasy!” →