European Cutie ♥

Italian Rustic Cherry Pie ♥ (Gluten Free)

2025-07-22T21:36:00.002-05:00

I found a ton of cherries at the farmer's market, reminds me of my grandparents cherry trees growing up although they had the bright tart cherries, I got some bing cherries for my recipes. I hand pitted each one using a hack of a hard plastic soda straw and pushing it through to get the seed out. That was a task! ♥

Ingredients ♥

For the crust

1 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour)

½ teaspoon salt (omit if using salted butter)

1 teaspoons xanthan gum (omit if you use a blend that has xanthan)

½ cup butter (1 stick), cold - cut into small pieces

4 tablespoons milk, cold

For the filling

5 cups fresh pitted cherries

¼ cup sugar

¼ cup all-purpose flour gluten free

1 tablespoons lemon juice

For the edges

1 large egg, beaten

2 tablespoon of turbinado sugar or granulated sugar

Directions ♥

For the crust

Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.

With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.

Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.

Dough should be moist and easy to roll.

Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of parchment paper.

Transfer to a parchment paper lined baking sheet that has an edge that's at least ½" high. Having a baking sheet with an edge will prevent the juices from running into your oven and burning.

For the filling ♥

In a large mixing bowl, combine cherries, sugar, flour and lemon juice; spoon over pastry to within 2 -3 inches of edge to leave room for folding.

Fold pie crust edge over the filling, leaving the center uncovered.

Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.

Bake 50-55 minutes or until crust is golden brown and filling is bubbly. enjoy! ♥

Blackened Tilapia Tacos with Cilantro Avocado Sauce

2025-07-18T14:40:00.000-05:00

Ingredients

1.5 lbs tilapia fillets

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 teaspoon cayenne pepper

2 tablespoons canola oil

12 corn tortillas

For the Slaw:

1/2 red cabbage, sliced thin

1/2 cup cilantro

Juice of 1 lime

For the Avocado-Cilantro Sauce:

1/2 cup sour cream

1 ripe avocado, pitted and skinned

1/4 cup cilantro, chopped

Juice of 1 lime

1 jalapeno, chopped and seeded

Salt, to taste

Directions

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3" pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Enjoy!

Summer Burrata Grilled Tomato Salad ♥

2025-07-13T23:14:00.007-05:00

Perfect for Summer! ♥

Ingredients ♥

(1lb) cherry tomatoes

2 tbsp olive oil

1 tbsp Balsamic vinegar

pinch of salt and pepper

(5oz) burrata

1 cup fresh basil

Directions ♥

Drizzle the tomatoes with olive oil and balsamic.

Grill over high heat for 10-15 minutes until charred and blistered.

Season with salt and pepper then drizzle with more olive oil and Balsamic.

Serve with burrata and fresh basil. enjoy! ♥

Russian Easter "Kulich" Dessert ♥

2025-04-13T15:41:00.000-05:00

This is a traditional russian easter sweet bread. Here's my low fat version of my Grandma Katrina's recipe enjoy! ♥

Ingredients ♥

1 pkg. active dry yeast
1/4 cup warm water
1/4 cup low fat margarine, softened
1/4 cup sugar
1 teaspoon salt
1/4 cup milk, scalded
2 1/4 cups all purpose flour
1 egg, slightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
2 tablespoons chopped toasted almonds
3/4 cup confectioners sugar

4 teaspoons milk

Directions ♥
Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Distribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides. I like to add little multi-colored sprinkles to the tops. enjoy! ♥

Ettika Jewelry Review ♥

2025-03-03T20:43:00.003-06:00

I am pleased to announce that I am partnering with Ettika. They have chosen me to be an ambassador for them, my reviews can be seen on their website.

I got my beautiful Crystal Chain Tennis Bracelet from them, I must say its amazing! It's gorgeous, sturdy, and very sparkly, what girl doesn't want some sparkle?

You too can click on the link and get some amazing deals they are offering!

At Ettika, they believe in the strength and beauty of every woman. Their mission is to create a vibrant community where voices are uplifted, stories are shared, and achievements are celebrated. Together, they honor the unique journeys of women from all walks of life, fostering connections that inspire and empower.

Join them in celebrating the essence of womanhood through collaboration, support, and joy. Let’s uplift one another, honor individual identities, and embrace the power of our collective spirit. Together, we can make a difference and redefine modern womanhood because when women come together, amazing things happen. Confidence is a women’s best accessory and jewelry adds the perfect finishing touch. ♥

The Jewelry Junkie ♥

2025-02-06T15:53:00.011-06:00

I recently collaborated with The Jewelry Junkie and got some of their products on their website, just click on the link above for information on how you can get this unique designed jewelry! They are handcrafted and beautiful!

The Jewelry Junkie has recently partnered with SafeHaven of Tarrant County, an organization dedicated to ending domestic violence through safety, support, prevention, and social change.
SafeHaven provides comprehensive services, including emergency shelters, counseling, legal aid, and education programs, to empower survivors and promote healthier communities.
This partnership aligns with The Jewelry Junkie’s mission to give back to impactful causes, ensuring that a portion of each sale supports Safe
Haven’s vital work in creating a safe and supportive environment for those affected by domestic violence. For more information, visit SafeHaven of Tarrant County.

Follow them on Facebook The Jewelry Junkie

Email:

marketing@thejewelryjunkie.com sales@thejewelryjunkie.com

Loaction:

405 W. Kennedale Pkwy,

Kennedale, TX 76060

Gluten Free Pumpkin Bread ♥

2024-10-24T17:18:00.006-05:00

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

WET INGREDIENTS

▢1 cup pumpkin puree

▢2 large eggs

▢1/3 cup milk I use almond milk

▢1/3 cup neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients. I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Healthier Slow Cooker Reuben Sandwiches ♥

2024-03-14T14:02:00.002-05:00

St Patrick’s Day is coming up, I am making a low sodium version of the classic Reuben Sandwich with homemade Russian Dressing! ♥

Ingredients ♥

2½-3 pounds pre-brined corned beef with the packet

I used Meijer Corned Beef Flat Cut Low Sodium

1 – 1¼ cups water adjust as needed

Corned beef cooking directions

Place the corned beef in the crock-pot, fat side up.

(Do not rinse first.) Sprinkle with the spice packet.

Add 1 cup of water,

or just enough to be about 1/2" up the side of the roast.

Cook on LOW for 8 hours,

taking care not to overcook or the meat will begin to fall apart.

(Still delicious, but not sliceable.)

If you prefer your corned beef to fall apart,

simply cook it a little longer.

Now let's make the Reuben!

Russian Dressing

1 tablespoon onion, finely minced

1 cup light mayonnaise

¼ cup ketchup

3 tsps. prepared horseradish

1 tsp Worcestershire sauce

½ tsp paprika

½ tsp salt

Ingredients for the Reuben ½ tsp olive oil 6 slices rye bread or gluten free bread 2 Tbsp. smart balance margarine room temp 1/2 cup sauerkraut, drained 6 slices Swiss cheese Directions ♥ In a bowl combine all the ingredients for the Russian Dressing,

set aside.

In a skillet, over medium heat, add oil.

Once hot, add the meat and cook just until heated. Lightly butter one side of each slice of bread.

Place the bread (margarine side down) on a plate. Add the toppings to each sandwich:

Spread the dressing, top with the meat, cheese and sour kraut.

Close bread slices to create a sandwich. In a hot cast iron skillet,

cook sandwiches over medium heat 4-6 minutes,

flipping once. Cook until the cheese melts and the bread is crispy.

Southern Thanksgiving Menu 2023 ♥

2023-11-22T13:09:00.003-06:00

Thanksgiving is tomorrow! Here are pics from last years Thanksgiving, I love this Southern Style Menu! ( Ode to my southern relatives in Texas and Tennessee! ) Have a safe and Happy Thanksgiving! even though it will be a little different this year!♥

Maple Whiskey Brined Turkey and Gravy

Southern Sweet Potato Casserole

Cranberry Chutney

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Homemade Gluten Free Broccoli Cheese Soup ♥

2023-11-11T12:09:00.000-06:00

I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?

Ingredients ♥

1 tbsp. + 4 tbsp. margarine divided

1 small or medium sweet yellow onion diced small

1 clove garlic peeled and minced finely

1/4 cup Gluten Free Flour( I use Bob’s Red Mill )

2 cups low-sodium vegetable stock chicken stock may be substituted

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 tsp salt to taste

3/4 tsp freshly ground black pepper to taste

1/2 tsp smoked paprika or regular paprika optional and to taste

1/2 tsp dry mustard powder optional and to taste

pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Directions ♥

In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!

Slow Cooker Chili ♥

2023-10-31T14:29:00.007-05:00

I love making this chili in the fall it's got a kick to it with chipotle chilis!

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for

Fresh Garden Marinara Sauce ♥

2023-09-21T15:19:00.005-05:00

I am using every last bit of my garden tomatoes, see my recipe below for fresh garden marinara!

Ingredients ♥

4 pounds fresh assorted tomatoes ( about 12 tomatoes )

2 tbsp. extra virgin olive oil

4 garlic cloves

1 medium yellow onion

1/2 cup tomato paste

1 cup grated parmesan cheese

2 tsp sugar

salt and pepper to taste

Directions ♥

Sauté onions and garlic Heat sauce pot with oil, then sauté diced onions and minced garlic until soft ( about 3-5 min) Remove from the burner then set aside.

Boil tomatoes then bring a large pot to a boil for blanching. In shifts, drop the tomatoes in the water in the water until they wrinkle and peel. Peel the cooked tomatoes, remove cores with a pairing knife, chop and add to the onion mixture.

Bring to a boil then simmer for 2 hours

Completely cool to room temp, good in fridge for 5-7 days, to freeze store in airtight container freeze up to 3 months

Homemade Salsa ♥

2023-09-20T12:08:00.003-05:00

I love using fresh tomatoes from the garden and making fresh salsa, here is my recipe!

Ingredients ♥

4 ripe tomatoes cored and quartered

1 red onion peeled and quartered

3 garlic cloves peeled

3 jalapenos stemmed and seeded for a hot version leave the seeds in

⅓ cup of fresh cilantro

2-3 tsp sugar

1 can crushed San Marzano tomatoes 15 ounces

4.5 ounces diced green chilies medium or hot

Directions ♥

Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice 2 tsp cumin 2 tsp sugar and salt in a food processor. Pulse until well blended.

Pour in the crushed tomatoes and green chilies. Puree until mostly smooth. Lasts in the fridge for 10 days freezes up to 6 months.

Homemade Giardiniera ♥

2023-08-24T15:59:00.006-05:00

Ingredients ♥

1/2 head cauliflower, cut into small florets (3 cups )

1 large yellow onion, diced (3 cups, )

1 red bell peppers, diced (1 ½ cups )

1 green bell pepper, diced (1 cup )

1 carrot, diced (3/4 cups )

1 celery stalk, diced (1/2 - 3/4 cups )

1 and 1/2 large jalapeños, thinly sliced or diced seeds removed

1/2 cup coarse kosher salt*

water

Dressing ♥

2 cloves garlic, minced

3/4 cup chopped marinated green olives

1 tbsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

freshly ground black pepper to taste

1 cup white vinegar

1 cup extra virgin olive oil

Instructions ♥

In a large mixing bowl combine the diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt. Add enough cold water to cover the vegetables, then put a lid over the container and refrigerate for 12-24 hours.

After soaking, drain and rinse the vegetables and set aside in the large mixing bowl.

In a medium mixing bowl mix together all the ingredients for the dressing.

Pour the dressing over the vegetables, toss, and cover the bowl or transfer to clean glass jars. If the vegetables aren't fully submerged, top off with one cup of water then if more liquid is needed top with additional vinegar until the vegetables are covered. Use distilled water, filtered water, or boiled and cooled water for longer storage.

Refrigerate for at least 48 hours before enjoying. The vegetables will get more flavorful the longer it marinates. Homemade giardiniera will last for at least several weeks in the fridge.

Healthy Gluten Free Strawberry Pretzel Salad ♥

2023-07-13T14:53:00.001-05:00

It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥

Ingredients ♥

6 oz. strawberry sugar free Jell-O
2 cups boiling water
2 1/2 cups salted pretzels Gluten Free, (measured before crushing)
1/4 cup granulated sugar ( Sugar in the Raw organic white)
8 Tbsp. unsalted margarine
8 oz. package light cream cheese, softened
1/2 cup granulated sugar ( Sugar in the Raw organic white)
8 oz. cool whip, thawed in the fridge
1 lb. fresh strawberries, hulled and sliced

Directions ♥

Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).

Fourth of July Healthy Menu Ideas! ♥

2023-07-04T14:21:00.003-05:00

It's the Fourth of July and here are some healthy ideas for your menus! ♥

Appetizers ♥

Try my Patriotic Strawberries

Grandma Katrina's Deviled Eggs

Grandpa's Summer Pickles

Homemade Summer Baked Beans

Skinny Old El Paso Tex Mex Taco Dip

Salads ♥

Skinny Seven Layer Salad

Skinny Summer Macaroni Salad

Skinny Potato Salad

Skinny Picnic Pasta Salad

Copycat KFC Coleslaw

Main Course ♥

All American Skinny Burger

Backyard Barbecue Chicken

Healthy Grilled Beer Brats with Kraut

Summer Shish Kabobs

Desserts ♥

Patriotic Bomb Pops Cocktail Recipe

Patriotic Berry Flag Cake

Summer Watermelon Popsicles

Hope everyone has a safe and Happy Fourth of July! ♥

Shakshuka ♥

2023-06-29T19:07:00.003-05:00

I love this dish it is full of flavor and healthy! You can have it for breakfast, brunch, lunch, or dinner! ♥ I love using my favorite product for Feta Cheese Odyssey Brand!

Ingredients ♥

2 tablespoons extra-virgin olive oil

1 large yellow onion diced

1 red bell pepper seeded and diced

2 cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

28 oz. canned crushed tomatoes

1/4 cup chopped fresh Italian flat leaf parsley, plus more for serving

6 large eggs

4 oz. crumbled Feta cheese Odyssey Brand

crusty bread or pita, for serving optional

Instructions ♥

Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.

Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.

Pour in the crushed tomatoes (28 oz.) and chopped parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).

Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).

Sprinkle with crumbled feta (4 oz.) and additional chopped parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with gluten free crusty bread.

Okroshka Russian Summer Soup ♥

2023-06-01T17:50:00.004-05:00

This is a great chilled summertime soup I remember my Grandma Katrina used to make, but I am making a healthier version. I even busted out the Russian serving ware! I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham

4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt to taste

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.
Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Gluten Free Italian Minestrone ♥

2022-10-18T17:18:00.003-05:00

I am partnered with Jovial Foods and decided to make my Gluten Free Minestrone since the weather has been so cold!

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming, and traditions.

Carla and Rodolfo were both born into families of talented home cooks, and food was at the center of their childhoods. They also have a love of the past, and focus their product lines around ancient grain ingredients and traditional food preparation during manufacturing. Once Carla and Rodolfo had children, they discovered their daughter had gluten sensitivity. Carla and Rodolfo soon suspected that changes in wheat and other varieties of plants over the years were contributing to the increasing number of children with food intolerances. Looking to the past for answers, they discovered a nearly extinct ancient grain called einkorn, nature’s original wheat. In einkorn, Carla and Rodolfo found a wheat their daughter could flourish with.

They realized they had to bring einkorn back to help other families. They both were professionals in the organic food industry, so they established the jovial brand to help address the many issues faced by those with food sensitivities. Jovial is all about family, feeling good, celebrating life, and showing love with good food. Jovial is a small, family-owned company and promises to stay that way.

Ingredients ♥

2 tablespoons extra virgin olive oil

3/4 cup onion diced

1/2 cup celery sliced

1/2 cup carrots peeled, quartered and sliced

1 zucchini quartered and sliced

2 teaspoons minced garlic

salt and pepper to taste

1 14 ounce can diced tomatoes

4 cups vegetable broth

1/4 cup tomato paste

2 teaspoons Italian seasoning

1 15 ounce can small white beans drained and rinsed

1 15 ounce can kidney beans drained and rinsed

1/2 cup canned cut green beans

1/2 cup small shell pasta I use Jovial Gluten free shells

2 cups fresh baby spinach leaves

2 tablespoons chopped parsley

Directions ♥

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup, grade fresh Parmiggiano Reggiano on top and serve!

Summertime Chicken Avocado Caprese Salad ♥

2022-07-12T17:41:00.004-05:00

Here is a healthy dinner salad for summer using my favorite product by Belgioioso

Ingredients ♥

Marinade/Dressing:

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 teaspoons brown sugar

1 teaspoon minced garlic

1 teaspoon dried basil

1 teaspoon salt

Salad:

4 skinless boneless chicken breast

5 cups Romaine, (or cos) lettuce leaves, washed and dried

1 avocado, sliced

1 cup cherry or grape tomatoes, sliced

1/2 cup mini mozzarella / bocconcini cheese balls Belgioioso brand

1/4 cup basil leaves, thinly sliced

Salt and pepper, to season

Directions ♥

Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.

Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve and enjoy!

Fourth of July Healthy Menu Ideas! ♥

2022-07-03T12:25:00.001-05:00

It's almost the Fourth of July and here are some healthy ideas for your menus! ♥

Appetizers ♥

Try my Patriotic Strawberries

Grandma Katrina's Deviled Eggs

Grandpa's Summer Pickles

Homemade Summer Baked Beans

Skinny Old El Paso Tex Mex Taco Dip

Salads ♥

Skinny Seven Layer Salad

Skinny Summer Macaroni Salad

Skinny Potato Salad

Skinny Picnic Pasta Salad

Copycat KFC Coleslaw

Main Course ♥

All American Skinny Burger

Backyard Barbecue Chicken

Healthy Grilled Beer Brats with Kraut

Summer Shish Kabobs

Desserts ♥

Patriotic Bomb Pops Cocktail Recipe

Patriotic Berry Flag Cake

Summer Watermelon Popsicles

Hope everyone has a safe and Happy Fourth of July! ♥

Gluten Free Sun Dried Tomato Pasta Salad ♥

2022-06-02T16:10:00.001-05:00

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

Russian Easter Recipes ♥

2022-04-24T10:03:00.000-05:00

Today is the Russian Orthodox Easter, here is a collaboration of traditional Russian Easter dishes that I ate growing up, Easter or Paskha is the most important religious observance of the year in the Russian Orthodox Church. Easter in Russia is a lot more than just a celebration of the resurrection of Jesus Christ.

In Russia Easter is usually celebrated later than in the West. This happens because Easter dates are determined by different calendars. When the Catholic and Orthodox churches separated in the 11th century, they both calculated the date of Easter in the same way. However, the Catholic church adopted the Gregorian calendar in the 16th century, and the Orthodox church continued to use the old Julian calendar. Because the two calendars had a difference of 13 days by the 21st century, and because both churches use March 21 for the date of the vernal equinox instead of the observed equinox, the date of Easter is different in both churches. Preceding Easter is a 40-day long Lenten fast during which no meat and dairy products, fish, eggs, or alcohol are allowed. The fasting begins with Maslenitsa or Pancake week which is celebrated during the last week before the Great Lent. Though meat is already forbidden, Maslenitsa represents the last chance to partake of dairy products (russian pancakes, blini) and those social activities that are not appropriate during the more prayerful and introspective Lenten season. Holy Week, beginning with Palm Sunday is a busy time in Russian families, when houses are cleaned and Easter food is prepared. On Holy Thursday, Russians paint Easter eggs using their traditional method of boiling them in onion peels or other natural dyes. Painted eggs are a universal symbol of Easter, but in Russia they take on even greater significance.

On Holy Saturday, a strict day of fasting in which no food at all is allowed, families are nonetheless busy preparing for the Easter feast. The feast served to break the fast after the midnight mass, includes the Paskha cake and Easter eggs which are blessed by the priest on Holy Saturday. Sunrise services in Russia are not common on Easter morning, instead, Orthodox churches hold a midnight mass, with a procession around the church. When the clock strikes 12, church bells announce the resurrection of Christ.

Here is a medley of Russian dishes and recipes I hope everyone has a blessed, safe, and Happy Easter!♥

Russian Piroshki ♥

Russian Vinegret (Beet Salad)

Russian Easter Ham "Buzhenina"

Russian Easter "Pascha" Dessert

Russian Easter "Kulich" Dessert

Russian Easter Eggs

And here is a little flashback of me as a child at Easter! ♥

Perfect Hard Boiled Eggs & Classic Deviled Eggs ♥

2022-04-14T18:53:00.010-05:00

The American Easter is next Sunday, and also the Russian Orthodox Easter falls this year on the same day! I have the best method to make the perfect hard-boiled eggs! This recipe my mother used to make, the zing of Worcestershire, and the tangy relish add a great combination! ♥

Ingredients ♥

12 large eggs, room temperature

Directions ♥

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.♥

Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

Classic Deviled Eggs

Ingredients ♥

Makes 24 eggs

12 hardboiled eggs, peeled and chilled
1⁄4 cup mayonnaise ( I used Duke's light mayonnaise )
1 1⁄2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish
paprika

Directions ♥

Cut eggs in half lengthwise, remove yolks, and reserve whites.

Mash yolks until smooth.

Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.

Stir in onion, and pickle relish.

Spoon mixture into the center of egg whites.

Sprinkle tops with paprika.

Homemade Hummus ♥

2022-03-26T18:27:00.003-05:00

Here is my recipe for homemade hummus, and with the cost of grocery store items going up, this is a great way to save money! I love hummus it's one of my absolute favorites! enjoy! ♥

Ingredients ♥

3 cups cooked fresh garbanzo beans or 2 (15 oz) cans of cooked beans
1/4 c plus 2 T freshly squeezed lemon juice
4 T extra virgin olive oil
1 head of raw garlic
1 ½ tsp sea salt (start off with 1 tsp and taste it after mixing)
pepper to taste
chili powder to taste
½ tsp cumin
½ onion finely chopped
3 T chopped fresh parsley
3 T chopped fresh dill
1/3 cup Tahini

Directions ♥

1. Preheat oven to 375. Take raw garlic and chop the top off. Place the top and bottom on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap foil completely around garlic creating a packet. Place packet on baking sheet and roast for 35 min. Allow to cool slightly when finished roasting.

2. Pull or squeeze the cloves of roasted garlic out of the skins and toss in the food processor. Then add garbanzo beans, lemon juice, olive oil, salt, pepper, chili powder,tahini and cumin in food processor and blend until completely smooth. Taste to see if it needs more lemon or salt.

3. Scrape into a bowl and mix in the finely chopped onion and chopped fresh herbs. Garnish with extra fresh herbs and a drizzle of olive oil.

4. Serve with carrot, celery, and bell pepper sticks or gluten free pita chips!