Spring Grilled Chicken Salad

Spring Salad Chicken 4-2017

Spring has sprung and i’m really digging the sunny and warm weather around these parts. I’d really been wanting a lively salad and decided to make one for dinner the other night. It’s loaded with yummy goodness. There were no measurements used so feel free to go wild!  Try it and see how you like it.




Spring Salad Mix

Romaine Lettuce

Cilantro, chopped

Cherry Tomatoes, halved

2 Hard Boiled Duck Eggs, sliced

Marinated Artichoke Hearts

Kalamata Olives

Shredded Zucchini

Grilled Chicken Breast, sliced

Extra Virgin Olive Oil

Pink Himalayan Sea Salt

Sesame Salad Dressing, store-bought



Boil duck eggs and set aside to cool once they are cooked. Mix spinach, spring salad mix and chopped romaine in a large bowl. Drizzle greens with a small amount of EVOO and pink salt. Massage greens with hands until well coated.

Starting at edge of bowl, place each topping in its own section.   Add chopped cilantro, halved tomatoes, sliced duck eggs, artichoke hearts, kalamata olives, and zucchini. Next place grilled chicken breast in the center.

Drizzle with sesame salad dressing and eat immediately. Or refrigerate until ready to be seared.



Very Chunky Chilli


Today in the kitchen i am using up veggies, meat and canned beans before the next grocery shopping trip and before my produce expires. One pot or crock pot meals are great ways to make hearty dishes using what’s left in the fridge and pantry.

Here’s a version of chilli using some veggies, ground beef and a few pantry items. It’s a “one pot” meal and very easy to make. The cutting and chopping of veggies is the most time-consuming and afterwards, smooth sailing. Here’s what you’ll need;


1 Medium Onion, chopped

4 cloves garlic, smashed and chopped

3 TBSP Olive oil

1 Green Bell pepper, chopped

1 Yellow Bell Pepper, chopped

1 TBSP Smoked chipotle powder

½ TBSP Paprika

Smoked sea salt, to taste

2 tsp Black pepper

2 lbs Ground beef

2 Zucchini, cubed

½ lb Mushrooms, sliced

1 Bunch Cilantro, chopped

6 Celery stalk, finely chopped

4 Carrots, thinly sliced

1 16oz jar pasta sauce

10 oz broth (I used beef bone broth)

15 oz canned Pinto beans

15 oz canned Garbonzo beans

15 oz canned Black beans



Chop onion and garlic, add olive oil to large dutch oven over medium high heat. Sautee onion garlic until translucent. Add chopped bell peppers, smoked chipotle powder, paprika, and black pepper. Stir to coat veggies.

Next add ground beef to veggie seasoning mix and cook until done, being careful not to overcook ground beef. Add zucchini, mushrooms, and next 5 ingredients. Turn heat to low and let simmer about 30 minutes, stirring about every 15 minutes.

Once carrots are tender add drained beans. Turn heat to medium and let cook about 15 minutes. Salt and pepper to taste. Serve with cornbread and enjoy!



California Style Sauteed Greens

Tis the season for deep, dark leafy and delicious greens. Here’s my spin on the traditional cooked greens. I added lots of color and mixed different types of leafy greens for a healthy and delicious side dish or stand alone.


1 medium yellow onion, chopped

3 black cloves garlic, chopped

½ yellow bell pepper, thinly sliced

½ orange bell pepper, thinly sliced

1 bunch collard greens

1 bunch curly kale

1 bunch rainbow chard

scant 1 cup chicken broth

1 small container cremini mushrooms, roughly cut

3 TBSP olive oil

2 TBSP coarse smoked sea salt

2 tsp black pepper

¼ cup sweet italian vinegar


Wash and dry collards, kale and chard. Remove large and thick stems from collards and kale. Next, roll collards length wise and cut. Repeat process for kale and chard. Set greens aside in large bowl.

In large braising pan, add olive oil and heat on medium heat. Add onions and garlic, saute until onions are translucent. Add greens into pan in thirds, stir after each addition. Add bell peppers, pour in chicken broth and cover with a lid. Reduce heat to low and let simmer about 15 minutes.

Remove lid, stir and add in mushrooms. Also add seasoning and vinegar. Additional salt may be added to taste. Cover with lid and let simmer about 10 minutes.

When greens are cooked through, remove from heat and serve. img_0881



Spicy Jerk Meatballs

Cooler months always call for delicious comfort foods. Nothing says comfort like meatballs in brown gravy. Try this recipe for your family and see if it’s not an immediate hit in your home as well.




2 lbs ground beef

1 small onion chopped

3 cloves garlic, crushed and chopped

1 large egg, beaten

1 cup thick rolled oats

1 tsp ground ginger

1 tsp coriander

1 tsp cinnamon

½ tsp nutmeg

½ tsp cloves

1 tsp red pepper flakes

1 tsp black pepper

2 tsp smoked sea salt

red palm oil for searing

Gravy mix packet (or jar gravy)



In large bowl, add ground beef, chopped onion, garlic, egg and rolled oats. Mix ingredients together and add ginger, coriander and remaining six spices. Using hands really helps to incorporate all the spices into the meat.

Roll meat into about 12 – 16 equal balls using the palms of hands to roll and shape meat. Lay each meatball on lined cookie sheet. Heat a large heavy bottom skillet with red palm oil on medium high heat. Sear meatballs in skillet about 3 minutes on each side. Remove seared meatballs from skillet when browned on each side. Use skillet drippings to make a brown gravy. Once gravy is made, add meatballs back to gravy.

Place meatballs and gravy in 400° oven and bake for about 20 minutes. Serve with rice or as desired.


Chipotle Honey Mustard Chicken

Nothing better than using what’s in the pantry to create a delicious meal the whole family enjoys.



2 lbs chicken thighs (i used boneless)

¼ cup red palm oil for searing

3 TBSP Ground Chipotle Seasoning

1 TBSP Ground black pepper

2 TBSP coarse ground sea salt

¹/³ cup all purpose flour

½ cup raw honey

2 TBSP stone ground mustard

About 2 cups water

chopped fresh cilantro (optional)


Clean and pat chicken dry. Place clean chicken to a large glass container with lid. Season chicken with chipotle, black pepper and sea salt. Be sure that each piece of chicken is seasoned. Cover and let sit 30 minutes.

In a large flat skillet, on medium high heat, add red palm oil. Once oil is sizzling hot, add chicken 1 piece at a time to pan. Be sure not to crowd the chicken in pan. Sear chicken on each side for about 3 minutes. Repeat process until all chicken is seared. Set chicken aside on platter.

In same pan used to sear chicken, add flour. Whisk flour rapidly so as not to burn. Add water as needed to make a gravy. Turn fire to medium-low and continue to whisk. How much water is added depends on how thick or thin desired gravy consistency. Be sure to scrap the chicken drippings from bottom of pan. Once gravy is desired consistency, add raw honey and mustard. Continue to whisk until honey is melted. Remove from heat

Place seared chicken in honey gravy. Cover with fitted lid. Place in a 375° degree oven for 20 minutes. When chicken is done, turn off oven, remove lid and let chicken stay in oven for about 10 minutes until it crisps.

Top with fresh herb and serve.





Chocolate Banana Muffins

There’s never a moment when i don’t have extra bananas in my kitchen that seemingly are left to eternally rot. Therefore, i’m always finding creative ways to use them, even when they’re EXTREMELY brown. Besides, who doesn’t like a little chocolate with their banana?



1 stick butter (softened)

1½ cups powered sugar

3 ripe bananas

½ cup plain yogurt

1 egg

1 cup raw cacao powder (unsweetened chocolate powder can be substituted)

2 cups self-rising flour

1 tsp salt



Mix butter and powdered sugar in large mixing bowl, set aside.  In medium bowl add 2 bananas, yogurt and egg. Mix thoroughly, insuring that bananas are smashed.

Next, add banana mixture to butter mixture. Beat ingredients using a wire whisk. Combine raw cacao powder, flour and salt in separate bowl. Add flour mixture to banana mixture 1 cup at a time and stir after each addition. Be sure to scrap down sides of bowl.

Last, thinly slice remaining banana directly into mix and gently stir. Scoop mix evenly into lined 12 cup muffin or cupcake pan. Bake in 350°degree oven for 15-25 minutes or until toothpick inserted in middle of muffin comes out clean.




Moroccan Inspired Lamb Burger Pie

I know the name of this recipe is a mouthful. I really didn’t know what to call this dish since it’s a cross between Hamburger Pie and Shepard’s Pie.  It’s one of those one pot dishes i LOVE to make when i’m using up food in the fridge and pantry.  Also comes in handy when i don’t feel like standing over the stove or oven for hours.  This recipe is in pics since there’s really no one true way to make it.  Feel inspired!


Japanese Sweet Potatoes
Fresh Ginger
Fresh Garlic
Rainbow Carrots
Dried Yogurt Balls (or greek yogurt)
Ground Lamb
Pamela’s Gluten Free Baking Mix (make according to package instructions)
Spices (any you desire)
Cheese is optional


Boil potatoes until tender. Drain and mash to desired consistency. Chop onions, celery, onion, garlic and grate ginger and slice carrots. In a large pan saute onions, garlic and ginger in olive oil until onions release flavor. Add yogurt mix and spices. Next add remaining vegetables. Let cook about 10 minutes. Add meat and cook until done. Remove pan from heat.

Gently layer yam mixture over lamb and veggies. Be careful to spread slowly so each layer will be separate. Next add cheese over yam layer (if using). Last add layer of baking mix over cheese.  Be sure to cover entire surface with mixture.  Bake in a 350° over until baking mix is completely done. Remove from oven gently since pan is heavy and some contents may spill over the sides.

Cool slightly, cut, eat and enjoy!

IMG_1056 IMG_1053 IMG_1054 IMG_1055  IMG_1057 IMG_1058 IMG_1059 IMG_1060 IMG_1062IMG_0097

Spiced Pear Bread (Vegan and Gluten Free)



As with many things in my world, i tend to make recipes from different food items i want to get rid off.  In this case i had some pears that were about to go bad and i needed to find something to do with them besides toss them into the trash.  I LOVE baking so i figured why not throw them into a quick bread.  Here’s my recipe. Enjoy!



1 cup fresh puree pear

½ cup almond milk

½ cup vegetable oil

½ pure maple syrup

2 ¼ cup Pamela’s GF Baking and Pancake Mix

¼ tsp ground nutmeg

¼ tsp ground all spice

¼ ground cloves

¼ ground cardamom

½ tsp ground cinnamon



Combine wet ingredients and then add dry ingredients. Mix well and pour into a small baking dish or muffin pan. Bake at 350° F until golden brown or toothpick inserted in middle comes out clean.


“Add in” Heirloom Tomato Base Soup

Tomato Corn Soup 9-2014

So i’ve totally been on this heirloom tomato kick lately.  I can’t seem to live without them these days. That being said, i sometimes tend to over buy them and find myself stuck with pounds and pounds of heirlooms just WAITING to be used.

Recently i found a new use for my tomatoes that includes more than just sauce.. I made a delicious soup with lots of herbs, spices and goodies tossed inside. I call this “add in” tomato base soup because you can basically add in ANYTHING you want once the base of the soup is how you desire it. Here is how i’ve been making mine these days.  Enjoy!


Fresh Heirloom tomatoes (pureed)
Fresh cut sweet corn (or frozen corn)
Large shrimp
Dried herbs de Provence
Sea salt
Black pepper


Puree tomatoes in high-powered blender to your desired consistency.  (I like to leave my a bit chunky for more texture).  Heat a large dutch oven or use your crock pot.  Pour in tomato puree and add your favorite spices.  (I’ve typically added ground ginger, fenugreek, black pepper, turmeric, paprika, herbs de Provence and salt).  Allow mixture to cook down until base is bright red and has become thicker.  This process typically takes about 1-2 hours, depending on how many pounds of tomatoes used.

Once tomato based has cooked down and is desired consistency, add whatever extra ingredients you desire.  At this point i add my fresh-cut corn and shrimp.  Once they’ve cooked, which usually takes about 10 minutes or so, i turn off heat and serve.

Also the tomato base can be frozen and stored for later uses.

Tomato Corn Soup cls 9-2014