We have a 4 ingredient, “go to” summer salsa that doesn’t need to be dressed up fancy. The flavors just work on their own! The salsa includes mango, red onion, basil and lime juice/zest. You’ve got your sweet mango, acidic lime juice, the bite of the red onion and the fresh basil. No salt and pepper needed 😎
This tomato salad is a staple snack in my household! Easy, refreshing, healthy, and tasty… what a great combination 🤗 You simply half some grape or cherry tomatoes, dice up some sweet onion, tear up some basil and chop up one jalapeño (adding as many seeds as you choose for spice). Mix it all together with a drizzle of olive oil, golden balsamic vinegar, garlic salt and pepper! I’m all about the summer snacks in February!
When I am inspired in the kitchen, I usually have so many ideas in my head and can’t always pick just one recipe to try. I’ve decided that I don’t always have to! It’s fun to have a couple different flavor profiles on the plate sometimes. Therefore, we have a couple of homemade tapas made by yours truly. I have created…
– a cucumber, dill , shrimp salad
-a watermelon, basil, mint, feta and balsamic salad
– An arugula, pecorino, blackberry salad with lemon/ olive oil dressing
I’m always trying to create fresh and easy dishes that can spice up my week!
One of my favorite things to do in the kitchen is to find delicious recipes that serve as a healthy alternative to other dishes that are high in fat and calories. It’s fun to get creative in the kitchen and not feel bad about what I am eating!
This is my version of a Caprese pizza. No, there is no bread or dough involved. I have created this pizza on top of a portobello mushroom! Blasphemy you say? Wait until you try it!
First, clean the portobellos and lay them flat on a sheet pan. In a small bowl add butter (or olive oil) garlic and parsley and heat it in the microwave until it’s all combined into one sauce. Brush the portobellos with this mixture front and back. Lay them on their backs and place 4 or 5 halved grape tomatoes on each mushroom. Sprinkle over mozzarella cheese and pop them in the oven at a low broil. While they are cooking, start your balsamic reduction. Over the stove, mix balsamic vinegar and sugar. Let it sit on the stove and reduce down until thick. Once the cheese on top of the portobellos starts to get golden brown, take them out of the oven. Rip some basil leaves over the top of each mushroom, add a drizzle of the balsamic reduction and enjoy!!