Food – Chewy Milk Chocolate Sea Salt Cookies


Chewy Milk Chocolate Sea Salt Cookies


  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/4 cups all purpose flour
  • 1/2 cup mini chocolate chips
  • 1 1/3 cup milk chocolate chips
  • sea salt
  • 1 teaspoon baking soda


Step 1
In a mixer, beat the butter and sugars. Add vanilla, egg, and salt, and baking soda and mix well. Mix in flour just until combined. Stir in chips. Cover and chill at least 30 minutes.
Drop by 2 TBS scoops onto an ungreased baking sheet. Bake at 350 for 7-9 minutes or until golden around the edges. Immediately sprinkle with sea salt. Let cool on the sheet before transferring onto a wire rack to cool completely. Store in an airtight container.


Food – Grilled Mediterranean Chicken Salad


Grilled Mediterranean Chicken Salad

Note: I’m not a fan of balsamic vinegar (or vinegar of any kind) so I would substitute the dressing for an Italian one.

For the salad:
  • 2 large chicken breasts
  • 2 small squash
  • 2 small zucchini
  • 1 large red pepper
  • Salt and pepper
  • 20 kalamata Olives, about 5 per salad
  • 1/2 red onion, sliced thinly into rings and separated
  • 10 ounces cherry tomatoes cut in half
  • 4 ounces French Feta, crumbled (regular feta if preferred)
  • 5 ounces mixed lettuce greens
For The Basil Balsamic Vinaigrette Dressing:
  • 1 clove of garlic, minced
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon Mustard
  • 3 tablespoons aged Balsamic Vinegar
  • salt and pepper to taste
  1. Season the chicken liberally with salt and pepper and spray with Canola cooking spray. Cook on a 450 degree grill for 6 minutes on the first side and 5 minutes on the second. Be sure to temp the chicken to be sure it reads 165 degrees.
  2. Let chicken rest for 5 minutes, slice width-wise into ¼ inch slices.
  3. Cut squash, zucchini and red pepper in half lengthwise. Salt and pepper liberally and spray with canola cooking spray. Grill for 4 minutes on the first side and 2 minutes on the other side. Let rest for 5 minutes.
  4. Slice squash and zucchini on the diagonal. Cut pepper into long one-inch wide slices and then cut each slice on the diagonal into ½ inch pieces.
  5. Mix all the ingredients together for the vinaigrette dressing.
  6. Place a bed of mixed greens on each plate, then layer on grilled veggies, onions, olives, and feta. Top with you grilled chicken slices and drizzle with the vinaigrette.

recipe courtesy of

Food – Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing


Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing

  • 2 cups cranberry juice
  • 1 tablespoon (+ 1 teaspoon) maple syrup
  • 1 cup cabernet sauvignon wine, or a full bodied red wine
  • 3 tablespoons olive oil
  • 1 teaspoon (+ 1/4 teaspoon) salt and pepper
  • 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
  • 1 cup dried cranberries
  • 5 ounces baby spinach
  • 3 ounces shaved Parmesan
  • 2 ½ ounces toasted, salted pepitas
  1. Add 1 cup cranberry juice, red wine, maple syrup, 1 tablespoon olive oil and 1/4 teaspoon salt and pepper to a saucepan over medium high heat.  Simmer for 15 minutes or until the mixture reduces by half. Then set aside.

  2. While that is cooking, add chopped butternut squash to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt and pepper.  Roast on 400 degrees for 20 minutes or until squash is fork tender.

  3. Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes.  Place on the counter and allow to sit for 10 min, then drain discard the liquid and set the cranberries aside.

  4. To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with dressing.

    recipe courtesy of

Food – Chicken Parmesan Sliders

Chicken Parmesan Sliders
  • 15 Slider Buns
  • 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.)
  • 2 c Pasta Sauce
  • 2 c Mozzarella Cheese, shredded
  • ½ c Parmesan Cheese, shredded
  • 3 Tbsp butter, melted
  • 1 tsp Garlic powder (more to taste)
  • 1 tsp Italian seasoning
  1. Preheat oven to 350°F.
  2. Place the bottom half of the slider buns in a greased casserole dish.
  3. Place cooked chicken tenders on the bottom buns and then cover them in sauce.
  4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
  5. Place the top buns on the sliders.
  6. Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
  7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
  8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
  9. Enjoy!

recipe courtesy of

Liquid – Cucumber Mint Lemon or Limeade


Personally, I’ve become a little obsessed with cucumber flavored drinks.  Cucumber flavored vodka has become one of my favorites.  This drink does not have vodka as an ingredient so it’s safe for the kiddies to drink.  However, if you want to kick it up a notch and make it all grown up, then by all means add Vodka.  In it’s original form it is a very refreshing and sophisticated way to quench your thirst.  I can find limeade or lemonade in the frozen or juice section of my supermarket so, it’s easy for me to make this.  I realize some of you prefer freshly made lemonade or limeade so for you I have included a recipe to make your own before adding the cucumber and mint.

Ingredients & Directions for Cucumber Mint Limeade

Cucumber Mint Limeade-to a large pitcher of limeade (or lemonade) add one cucumber, thinly sliced, and a handful of chopped mint leaves.

recipe courtesy of

This has a lot of sugar so for those who watch their sugar intake, I would suggest you adjust the sugar and or the amount of the recipe if less is needed.  Substitute Lime juice and sliced limes for Lemon Juice and sliced lemons, if you prefer Limeade.

Perfect Homemade Lemonade

4 cups sugar
4 cups fresh lemon juice
2 lemons, sliced
Ice, for serving


In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.

Serve over ice.

Recipe courtesy of Ree Drummond

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Food – Kale Asian Beef Lo Mein


This recipe comes straight from my kitchen as I am committed to eating healthier and more green. I’m a big believer in eating well without spending all day slaving over the stove.  Here’s is what’s needed for this recipe. How much you need depends on how much you want to make.  Use your judgment on that.  I am also a huge fan of crock pots.  I love them.  I use mine often and it tenderizes the toughest piece of meat and it will just fall apart after cooking in your crock pot.


1 bag of chopped kale salad ( I use the one at Costco, it has shaved brussels sprouts, kale, cabbage, chicory etc. lemon poppy seed dressing)
1 bag of Asian cashew chopped salad ( I also use Costco for this one, it has savoy & green cabbage, carrots, celery, cilantro, cashews, sesame seeds, wontons, and sliced almonds, asian sesame dressing)
1 piece of Skirt Steak
sliced red, orange & yellow peppers
whole wheat spaghetti


I cook my steak on high in the crockpot for 3-4 hours in a small amount of orange juice and bourbon sauce.  Just enough to surround the steak but not cover it.  Once the steak is done, you can pull it apart with a fork and mix it with the juice it has cooked in, it should no longer be juice, but a gravy.  Cook your noodles on the stove according to the package directions.  I like thin noodles that cook quickly.

Mix kale salad, asian chopped salad, steak, peppers and pasta in a big bowl or pot.  I include the gravy from the crock pot and the asian sesame dressing included in the chopped asian salad.  If none is included in the salad you buy, you can purchase Asian sesame salad dressing at your local supermarket.  I use just enough to coat the salad, as I don’t like this heavily sauced.

Another way I prepare this dish is to use chicken breast instead of steak and Quinoa instead of noodles sometimes.  Either way it is delicious and healthy.  You can prepare it many different ways and I encourage you to experiment with it and let me know your results.  I enjoy this dish as a healthy alternative to the traditional Lo Mein which is stir fried.  All the produce ingredients are fresh and raw in this dish.  I do not cook them before mixing them in the dish. I also do not add any extra salt to this.  Bon Appetit!!!

While the steak is cooking, you could be doing any number of things you need to do.  The only food that requires your attention in this recipe is keeping an eye out for the pasta. Everything else is a breeze to do!  I hope you enjoy this recipe as much as I do.

recipe courtesy of Extraordinary & Dynamic Lifestyles


Food – Filet Mignon in Mushroom Wine Sauce


Ingredients for Filet Mignon Recipe in Mushroom Sauce:

4 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot *
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste

*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.

How to Make Filet Mignon:

1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and 1/4 tsp pepper.
3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushroom.
4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

recipe courtesy