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Bacon Ranch Potato Salad

1 1/2 pounds potato chopped into cubes and boiled Until tender do not over cook.
1/2 of a large green bell pepper chopped
2 stalks of scallions chopped
3 large eggs boiled peeled and chopped
6 strips of bacon cooked and chopped
2/3 cups mayo
3 tbsp grainy Dijon mustard
1/4 cup sweet relish or sweet pickles chopped
The juice of 1/2 of a lemon
1 packet hidden valley ranch original
Salt and pepper to taster

In a bowl combine the mayo,mustard,relish,lemon juice, hidden valley ranch packet, salt and pepper mix to combine. In a larger bowl combine the bacon,  potatoes,peppers,scallions,eggs and pour over the dressing, gently folding until combined. For best results allow to chill in the refrigerator 4-6 hrs before serving !! Enjoy!

Healthy Chicken Salad

1 cup fully cooked chicken breast cut into cubes
1/2 cup non fat plain Greek yogurt
2 tbsp sweet pickles relish
1 heaping tbsp creole grainy mustard
1/4 cup chopped fresh plum fruit(you can use grapes)
1/4 cup chopped white onion
1/4 cup chopped bell pepper
1 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
1 tsp lemon pepper seasoning
1 tsp lemon juice
Salt and pepper to taste

In a bowl mix together the yogurt,relish,mustard,lemon juice,salt and pepper, lemon pepper and mix thoroughly. Set aside . In a bigger bowl toss the chicken,thyme,parsley,onion and bell pepper. Add the yogurt mixture to the chicken mixture and gently toss until combined. Refrigerate 4-6 hours and enjoy!

Deconstructed Thai Inspired Chicken Salad

Ingredients – chicken
3 medium boneless skinless chicken breast
2 tbsp lemon zest
2 tsp lemongrass powder
1 tbsp honey
1 tsp cumin
1 tsp sesame oil
2 tsp paprika
Salt and pepper to taste
Mix all above ingredients in a bowl thoroughly and allow to marinate 2 hrs to up to over night.
In a hot skillet add the oil and sear all sides until golden brown – medium heat to assure not to burn the honey that is in the marinade. Transfer chicken to a 350 degree oven and continue cooking chicken until cooked through or the internal temperature read 165 degrees
Allow chicken to rest 10 minutes before slicing!

Sauce Ingredients
Flesh of 1 large mango(1 1/2 cups)
1/2 roasted red pepper
2 tbsp rice wine vinegar
1 tbsp honey
2 tbsp oil
2 tbsp lemon juice
Blend all the above in a standing mixer until completely smooth (strain of preferred) optional

Salad Ingredients
2 cups salad spinach(baby spinach)
1 cup diced cucumber
1/2 cup diced mango
1/3 cup thinly sliced onion
Salt and pepper to taste

Tomato ingredients
3 Roma tomatoes
1 tsp sesame oil
Salt and pepper to taste
Slice tomatoes in half drizzle with sesame oil salt and pepper
Add tomatoes to oven under the broiler and until tomatoes start to bubbles and blister.
Put the salad together and enjoy! 🙂

Fried Pollock with Summer Salad


2cups diced cucumber
1/3 cup diced bell pepper(yellow or orange)
1/4 cup diced kiwi
1/4 cup diced sweet cherries
1/3 cup fine diced red onion
1/4 cup diced poblano pepper
2 tbsp white wine vinegar
2 tbsp olive oil
1 tsp honey
1/2 fresh lemon(juiced)
Salt and pepper to taste

Combine all the vegetables and toss gently.
No a smaller bowl mix the vinegar olive oil honey and lemon juice
Pour over the salad mix and enjoy!

1 pound fresh pollock
1cup buttermilk
3 tbsp sriracha hot sauce(more if you prefer)
3 large garlic cloves chopped
1 egg
Salt and pepper
1 1/2 cups self rising flour
1/2 cup cornstarch
Salt and pepper to taste
2 tbsp garlic powder(or to taste)
1 tbsp tumeric(to taste)
2 tbsp all purpose seasoning ( or to taste) .
Oil for frying

In a bowl mix the buttermilk,egg,sriracha.garlic salt and pepper. Add the fish to the buttermilk mixture and allow to marinate 30 minutes to 2hrs.
In another bowl mix the flour, cornstarch, garlic powder, all purpose seasoning, salt and pepper and mix thoroughly. Preheat your fryer or skillet add the oil (350 degrees)
Take the fish from the buttermilk mixture drain off the excess and add the fish to the flour mixture coating completely. Gently add the fish to the oil, cook 2-3 minutes per side or until the fish is golden  brown. Remove the fish transfer to a drain rack or paper towel. Serve along side the salad and enjoy!