Hello!  I made this recipe back in April and I loved it so much.  This is the link to the Crispy Brussels Sprouts Tartine with Caramelized Onions from How Sweet Eats website.



Laughing Cow Chicken Ranch Stuffed Peppers

Hello!  My cousin made this recipe while I was visiting her and I decided to make it again as soon as I got home.



  • 6 peppers (halved)
  • 3 chicken breasts (shredded)
  • 8-12 wedges light laughing cow cheese
  • 1/4 of a cup chives or green onions
  • 1 tsp ranch seasoning powdered mix
  • 1 tsp minced garlic
  • 1 block of shredded sharp cheddar cheese


  1. rinse and cut in half lengthwise then core and remove stems and seeds from peppers


2.  In a bowl, shred cooked chicken.  Add green onions, chives, garlic, baby bell cheese and ranch seasoning.



3. Stuff the peppers with the mixture and top with shredded cheese.


4. Bake at 350 F for approximately 45-60 minutes until fork tender



Mother’s day Brunch

Martha Stewart’s Canadian Bacon Strata


My sister made this Martha Stewart recipe for Mother’s day.  Canadian Bacon Strata.


  • Butter, softened (for pan)
  • 4 English muffins, split, toasted, and cut in half
  • 1/2 pound sliced (about 10 slices) Canadian bacon, halved
  • 1 1/4 cups shredded (5 ounces) sharp cheddar cheese
  • 1/3 cup finely shredded Parmesan cheese
  • 8 large eggs
  • 3 cups milk
  • 1 1/2 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • 1/4 teaspoon hot sauce, such as Tabasco


  1. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

  2. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

  3. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.


The Manny Pacquiao Side Dish

Over the weekend we had a party for the Floyd Mayweather vs Manny Pacquiao fight.  I was totally team Pacquiao.  I wanted to make something different for this party – so I researched some recipes and created this!  I will FOR SURE make it again it tasted so healthy.  (I wish I took a picture).  Inspired by this recipe.

The Manny Pacquiao Side Dish


30 oz can black beans, rinsed and drained
2 1/2 cups frozen corn, cooked
3 red bell peppers, diced
5 cloves garlic, mashed
1 large shallot, minced
7 oz box of red quinoa (or any color), cooked
3 tablespoons sugar
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
10 tablespoons extra virgin olive oil
lime zest
juice from 2 limes
1/4 cup finely chopped cilantro
2 avocados, chopped


Combine all ingredients (except avocado) in a large bowl and mix.  Cover and chill.  Before serving add avocado.


My sister made this Lamington… but I call it a coconut square


Soo my sister made this small coconut square cake and I was so impressed I had to take a picture.  They are actually Lamingtons…. here is the recipe she used.


The Lodge at Welch Allyn

I attended a group tasting for my friend who is getting married at The Lodge at Welch Allyn. The venue is located in Skaneateles, NY.


We walk in and before us is this gorgeous table and center piece with names and table numbers. I really loved the table cloth, it looks like flower peddles. The entry was very impressive. You keep going and you have two large sets of stairs going down to where the tables and dance floor etc are.


This is the view from upstairs.


The tables.

The Hors D’oeuvres were served from 5-6 PM and I made SURE I tried everything.


The first thing I tried, ended up being my favorite hor d’oeuvre of the night!  The macaroni and cheese station.  They offered BLT Mac and Cheese with Pancetta, Arugula and Sundried Tomatoes… and the Black and Blue Steak Mac and Cheese.  To my surprise I LOVED the Black and Blue Steak Mac and Cheese more than the BLT… and I really LOVED IT.  It was sooo good.  And served in a martini glass, so fun!


This was some of the hummus, pita chips, crackers, chips, spinach and artichoke dip, creole shrimp dip… all very good.


Cheese Fondue, vegtables with gorgonzola dip, focaccia bread with hot tomato oil etc… I loved all the fresh vegtables and gorgonzola dip… not totally impressed with the fondue… something too communal about fondue at weddings.


This was the scallop small plate station.  It was a pan seared scallop with corn pudding, wilted spinach, tomato garlic jam and balsamic… this was really fancy looking, and took a lot of effort to prepare.  The scallop was gigantic.  Buttt I think we all agreed… just give me a bit size bacon wrapped scallop and I am satisified, this was over the top for me.


The slider station.  BBQ prok slider with jalapeno coleslaw served on a cheddar biscuit… this was so good!!  But it took like an entire minute for him to prepare 1 (to be fair they were very carefully made) – but people had to wait a while to get one.  They were VERY good though.  On the other side was the Blue Cheese scallion infused slider with mixed greens and chipotle mayo on a pretzel role… this had a big slice of cheese on it which was good, but not melted – which is okay… the pretzel roll also was just room temperature – These were both very good… I just feel like I would rather save room for more coconut shrimp.

Other hors d’oeuvres I tried… bang bang chicken bites (I was dying to try these)… they were hard to find, I had to basically stalk the kitchen doors – when I had them I was only 50% satisfied, they were amazing, but they were cold.  The beef tenderloin on a crostini topped with spinach gorgonzola and balsamic glaze, very good.  Coconut shrimp ALWAYS a fav (their shrimp were HUGE).  Then the interesting vegetarian hor d’oeuves option, endive cups with beets, pecans, goat cheese and port reduction, they were good… I just feel like most of your guest will be confused by them… like do I eat this thing? or just the food off it it?  I understood though?  Maybe I am not giving people enough credit to figure it out.

Unfortunately I didn’t take pictures of the entrees and salads!  (I AM SO MAD I DIDNT)

The salads.  We tried “the lodge” – mesculin and spinach blend, raspberries, candied walnuts, poin reyes blue cheese and balsamic vinaigrette.  The raspberries were fun, normally it’s strawberries.  This was good.  Then we tried the Caprese – which I was expecting big mozzarella and tomato… but it was lettuce, with cherry tomattoes, and mozzarella balls.  This was okay.

For the Entrees we had… The center cut 8 oz fliet with a sweet paprika blend and smoked tomato bordelaise…. oh my god this fliet was huge and cooked medium rare (at least that’s what I think, which is what I like)… it was so good.  Then we had the maple mustard glazed airline chicken breast, with brown sugar sweet potatoes, and carrot ribbons….  chicken was good, sweet potatoes amazing… we all hated that airline was in the name… it just made us think of airplane food.  Then we had the vegtable lasagna roll ups… eh ok… at that point I was like where is the desert, and I can’t move.



They had a smore station… fire roasted marshmellows, chocolate fondue with assorted toppings and sauces.


Mini ice cream cones… I felt like these would be amazing while on the dance floor take a break for a mini cone and chug some wine and then get back to it.  So refreshing and perfect size for extra small toddler.


The chocolate chip cookie cups with white russians… this is what we were all waiting for… how was it going to work?  the cups were lined with some chocolate… it was so fancy coming out and impressive… the white russians were cold and delicious… the chocolate chip cups… they were a little hard but I guess you’d expect that.


There were these cup cakes.


There was a bread pudding and white russian duo – which was deep fried bread pudding with assorted sauces and whipped cream – with a mini white russian on the side.  I LOVED THIS… i could eat those deep fried bread pudding things ALL DAY LONG they were so so good.


I didn’t read the complete invite so I didn’t realize there was going to be FIREWORKS!!!!!! WHATTTTTTTTTTTTTTTT!!!!!!  I was so impressed I couldnt believe it… fireworks for me?  (haha not me, but the tasting)… it was amazing, and each wedding includes the fireworks (at least I think that’s how it works)… so so so memorable and fun!  Love it!


But it’s not overrrrrrr… on your way out you can pick up Fried Chicken, Cheese and Egg on a Biscuit all wrapped up for you in tin foil… This was THE BEST idea ever… the late night snack station!  Not that I am ever still hungry when I leave a wedding… but I took this and put it in my fridge when i got home and had it for breakfast and I was like YES YES YES!!!  Very nice!

Overall I was super impressed with The Lodge and that they put on this tasting event.  So fun!


What’s For Dinner

What’s for dinner… fried breaded eggplant and rigatoni with vodka sauce and sausages



What do you need…
1 pound wegmans mini rigatoni
1 large eggplant
wegmans italian bread crumbs
2 large eggs
wegmans hot italian sausage
emeril’s vodka sauce with 2 garlic cloves and some dried oregano

Cook sausages on medium heat.  Heat sauce on low heat.  Peal and slice eggplant.  Put vegtable oil in pan on high.  Beat 2 eggs.  Dip eggplant slices in eggs and then cover in bread crumbs.  Put eggplants in pan with oil about 2 minutes on each side or until they look done.  Place on paper towels to absorb excess oil.  Salt before eating.  Cut sausages up into slices and return to pan to cook more.  Drain pasta when done cooking, add sauce to pasta and sausages.  ANNNNNNNNNNND i think that’s it you’re done!  add red pepper flakes and parmesan reggiano if you want.


Chopped Cashew Chicken and Mango Salad

We’ve started this thing called “Salad Mondays” … and so far we’re 2 weeks in successful! I wanted to do something really special so I googled salad recipes, and I was just overwhelmed… and then I remembered the website How Sweet It Is and how amazing and fun the recipes were, and the pictures are phenomenal.  So I went there, searched salads and boom… I had plenty to choose from.  I picked the Chopped Cashew Chicken and Mango Salad.

Yes, my picture is quite terrible.  BUT FORGET ALL THAT… I’m telling you this salad was AAAAAmazing!  Make it.

Here are her directions:


2 tablespoons olive oil
1/2 cup sugar snap peas, the peas cut into thirds
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 green bell pepper, cut into 1/2-inch pieces
2 shallots, cut into 1/2-inch pieces
1 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup roasted cashews, chopped
1 tablespoon toasted sesame oil
1 boneless, skinless, chicken breasts, cut into pieces
1/2 tablespoon low-sodium soy sauce
4 cups butter lettuce, chopped
1 green onion, sliced
2 tablespoons freshly chopped cilantro
1 mango, half peeled and chopped, half peeled and sliced
1/4 teaspoon chili powder


Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.

Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.

To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!


Happy Mother’s DAY!

Happy Mother’s day!!
My son wakes up with the best hair I swear.
My sister made us a beautiful breakfast!!
I am a HUGE fan of the show The Chew on ABC.  Back in March 2012 Clinton Kelly shared one of his go to group breakfast recipes, Clinton Kelly’s Bacon Egg & Cheese Biscuit Casserole.  My sister made this Mother’s day brunch LAST YEAR and I suggested that she made this again, and SHE DID!  They turned out terrific… I think this time was her best!
Raspberry mimosas!!!  They were soo good!!!  Part Raspberry liqueur, orange juice, champagne, and some raspberries in flutes…  loved this!
Beekman Boys CardaMOM Cake.  SOO good.  My mom is a huge Beekman Boys fan!  She gave my sister their cookbook… and she made their cardaMOM cake (ha get it).  Here is the recipe.