Posted in Recipes

Instant Pot Mac & Cheese

You’re going to love how easy this recipe is! It’s going to be an instant family favorite.


  • 16oz Elbow Macaroni
  • 4 Cups Chicken Broth
  • 4 Tablespoons Butter
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt and Pepper
  • 1 Cup Heavy Cream
  • 4 Cups Shredded Cheese (I.e. Cheddar, Monterey Jack)


Step 1: Place Macaroni, Chicken Broth, Butter, Hot Sauce, Garlic and Onion Powder, Salt and Pepper in Instant Pot. Stir

Step 2: Turn Instant Pot to High Pressure and set for 5 minutes. When finished do a Quick Release.

Step 3: Add Heavy Cream and Cheese. Stir until cheeses is melted.

Posted in Chicken, Recipes

Chicken Sausage Pasta

Made this last night for my family, even my picky eater took two helpings…. It makes a perfect weeknight dinner because it’s super fast to make and only uses 1 Pan and 1 Pot.

Rating: 1 out of 5.
Chicken Sausage Pasta


  • 1 lb Pasta
  • 1 lb Chicken Sausage
  • 1/2 Red Onion, chopped
  • 1 Packaged Mixed Mushrooms (Optional)
  • 1/2 Stick of Butter
  • 1/2 Cup Sun Dried Tomatoes, julienne cut
  • 1/4 Cup Flour
  • 1/2 Cup Chicken Stock
  • 1/2 Cup Milk


STEP 1: Bring a Large pot of Salted Water to boil. Cook Pasta according to package directions.

STEP 2: Remove Sausage from Casing, cook until all pink is gone. Approximately 10 Minutes. Once cooked, remove from pan and set aside.

STEP 3: Heat Olive oil in pan. Add Onion, Mushrooms and Sun Dried Tomatoes. Cook until onions are translucent. Approximately 5 minutes. Add flour and cook for another 2 minutes.

STEP 4: While veggies cook, place chicken stock and milk in a microwave safe cup. Heat on high for 30 seconds. (Just enough to get the chill out of the milk)

STEP 5: Add Spinach to the pan and stir. Add Chicken Stock/Milk mixture. Cook on medium until sauce is thickened.
Step 6: Add Cooked pasta to the pan. If needed you can add some of the pasta water to loosen the sauce. Garnish with shaved Parmesan cheese and basil.

Posted in Meat, Recipes

Instant Pot Pasta Sauce with Meatballs

Instant Pot Pasta Sauce with Meatballs


  • 3 Tablespoons Olive Oil
  • 1 Large Onion
  • 1 Red, Yellow or Green Bell Pepper
  • 4 Garlic Cloves
  • 1/2 Cup Red Wine
  • 1/4 Cup Balsamic Vinegar
  • 2 Teaspoons Salt
  • 1 Teaspoon Dry Basil
  • 1 Bay Leaf
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes (Optional)
  • 26 – 28 Oz. Crushed Tomatoes
  • 1 Cup Tomato Sauce
  • 2 Tablespoons Tomato Paste
  • 12 Medium Meatballs


  • Press SAUTE on a 6-Quart Instant Pot and allow to preheat on high. Once heated place Olive Oil in pot, add your ONIONS and PEPPER, SALT, BASIL, BAY LEAF, PEPPER and cook until onions are translucent.
  • Add TOMATO PASTE AND GARLIC and Sauté for 2-3 more minutes.
  • Lock the lid in place and pressure cook on high for 15 minutes. Let the pressure release naturally.
  • Taste the sauce and season with more salt and pepper to taste. Optional: Stir in fresh chopped basil and serve.

Posted in Recipes

Simple Cesar Dressing

Making your own dressing is so simple! I love doing it because I can then add or omit ingredients that I either cannot eat or I just don’t like. This simple Caesar dressing can be made ahead of time and stored in the fridge.


3 anchovy Fillets, chopped

1 Tbsp chopped Capers

1 Tbsp Dijon Mustard

1 Egg Yolk

1 tsp Minced Garlic, fresh

3/4 Cup Vegetable Oil

1 Tbsp of Red Wine Vinegar

1 Tbsp of Lemon Juice

1 Tbsp of Worcestershire Sauce

1/4 Cup Heavy Cream

Salt & Pepper


In food processor blend anchovies, capers, mustard, egg yolk and garlic. Add Vegetable oil blend more. Add vinegar and lemon juice blend some more. Stir in the heavy cream and season with salt and pepper.

Posted in Fish Recipes, Recipes

Pistachio Crusted Tripletail

Rating: 4 out of 5.

Because I live in Florida, fish is a big part of my weekly meal plans. Tripletail is a lovely white fish that does not require a lot of seasoning. I served this with Black bean and corn salsa and coconut cilantro rice.


  • 2 Tripletail Filets
  • 4 Garlic Cloves, minced
  • 4 Tbsp Melted Butter
  • 1 Lemon
  • 1 Lime
  • 1/3 C Pistachios, chopped


Preheat oven to 400 degrees. Zest and juice the Lemon and the Lime and add into a small mixing bowl. Add Garlic and melted butter to bowl and stir. Place fish on a greased sheet pan and season with salt and pepper. Pour butter mixture over the fish and top with chopped pistachios. Bake in preheated oven for 12-15 minutes. Serve with black bean corn salsa and coconut cilantro rice.

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Posted in Recipes, Soups


It’s sooooo hot right now in Florida!!! This is such a refreshing soup that tastes better when made the day before, who doesn’t like that?

Farm Fresh Ingredients are the best!


  • 1.5 lbs Vine-ripened tomatoes, peeled, seeded and chopped
  • Tomato Juice
  • 1 C cucumber, peeled, seeded and choppped
  • 1/2 C chopped red bell pepper
  • 1/2 C chopped Vidalia (sweet) onion
  • 2 garlic cloves, minced
  • 1/4 C grapeseed oil
  • 1 lime juiced
  • 2 tsp balsamic glaze
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbs fresh cilantro leaves, chopped
  • Diced Jalapeño
  • Sour Cream (Optional)


Fill a pot halfway with water, set over high head and bring to a boil. Make an X with a knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle. Peel, core and seed the tomatoes. When seeding the tomatoes place the seeds and pulp into a mesh strainer, set over a bowl to catch the juice. Press as much of the juice through as possible and then add enough of the bottled tomato juice to bring the total to 1 cup.

Place garlic, oil, onion into food processor or blender and pulse to make pulp. Place tomatoes and juice into a large mixing bowl. Add garlic/onion pulp, cucumber, bell pepper, lime juice, balsamic glaze, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to blender and puree for 15 sections on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight. Serve with diced jalapeño, cilantro and sour cream.