Most Delicious Artisan Cocktail
Snap Pea Infused H.O.B.S. Gin, Pamplemousse,Celery Bitters
You can find this signature cocktail at:
Jackson’s Bar and Oven
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Disclaimer: I honestly share my thoughts and opinions. I was not compensated in any form for this post.
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I have been missing the crunch of crackers and chips living the keto lifestyle, so I made Kale Chips! Kale Yeah! I did and they are delicious and satisfied my craving for traditional chips.
1 head of kale
2 tablespoons avocado oil or olive oil
Himalayan pink salt, for sprinkling
Preheat oven to 350 degrees F.
Wash and dry kale and cut into bite size pieces, removing the ribs. Lay kale on baking sheet lined with parchment paper and toss with avocado or olive oil and salt. Bake until crisp about 10-15 minutes, turning leaves halfway through.
Disclaimer: I honestly blog my thoughts and opinions. The featured photo is my own. I was not compensated in any form for this post.
Dinner tonight was stuffed baby Bella’s
Stuffed with sautéed garlic, yellow onion, hatch peppers, mushroom stems, spinach, cherry tomatoes, bread crumbs and parmigiana. Drizzled with Olive Oil.
Delicious and Healthy.
Disclaimer: I honestly Blog my thoughts and opinions. I own the featured photo. I was not compensated in anyway for this post.
With Thanksgiving right around the corner and the fact I do not eat meat other than fish, I’ve been on the search for a yummy alternative to turkey. To be quite honest I was never a fan of turkey anyway so it has been fun searching for something I would enjoy. I am very fond of the sweet potatoes, vegetable casseroles and mashed potatoes that are usually prepared on this day of Thanks.
On my hunt I came across this recipe and lets just say it has my mouth watering and I can’t wait to pair it with the traditional vegetable sides of Thanksgiving dinner.
6 6-inch diameter Portobello mushrooms
1/4 c olive oil
4 Japanese eggplants; chopped
6 tb tomatoes, oil-packed; chopped, drained
2 cloves Garlic; minced
1/4 c Dry Red Wine
6 oz Gorgonzola cheese; Crumbled
2 tb fresh basil; Chopped
1/4 c Grated Parmesan; fresh
Preheat oven to 375F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Saute until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm. Makes 6 servings.
For more meatless recipe ideas Click Here
Disclaimer: I was not compensated in any form for this post. I honestly blog my thoughts and opinions. Photo and recipe credits to BigOven.com
Oh my… Sweet T’s! Last night my mom took the hubs and I out to dinner to a restaurant that we had not experienced. It was so delicious from the cocktails to the main courses.
We started with Grey Goose Martinis and Crispy Brussel Sprouts that were flashed fried and served with a spicy garlic lemon aioli. I could have eaten the whole bucket myself, but I unfortunately had to share.
My mom and I had the pan seared Atlantic Salmon with a tequila lime butter sauce, spinach and mashed potatoes and the hubs had the Cajun Shrimp Gumbo (extra spicy). Both dishes were outstanding. We paired our main courses with a delicious bottle on La Crema Pinot Nior [YUMMY].
Sweet T’s Restaurant and Bar is an upscale/casual southern slow-cooked BBQ eatery with indoor and outdoor seating. The bar area has a welcoming fun feel, the perfect place to catch up with friends, family or co-workers for happy hour. They have a great beer and wine selection as well as tasty specialty cocktails.
Sweet T’s is located in the hills of Santa Rosa (Fountaingrove area) for more information about this awesome place to eat, drink and be merry click → Sweet T’s
Disclaimer: I was not compensated in any form for this review. I honestly blog my thoughts and opinions.
Yes! I may have found my favorite little spot for a weekend lunch in beautiful Sonoma County! Fiori’s Grill!!
Shown above, is the Mushroom Cheese Burger, Fries and of course my favorite beer, Stella that I enjoyed a few weeks back. Lets just say my mouth is still watering.
Their Menu has the perfect variety of Dishes, Beer and Wine, Kids Menu and Ice Cream. A little something for everyone.
Fiori’s is located in Montgomery Village, Santa Rosa, California. Their outside seating is fun and comfortable. You can enjoy live music on specific days, people watch and relax after a day of shopping, work or play.
Click here to browse the menu and information on Fiori’s
Disclaimer: I was not compensated in any form for this post. I honestly blog my thoughts and opinions.
Over the weekend my family went camping and we had some left over fresh smoked salmon. Typically we eat our smoked salmon on crackers or make Lox. [Smoked salmon credits to our friend Mike].
Tonight I wanted something light and healthy. So I browsed the good ole Internet and found this delish receipe from Food and Wine. Let’s just say it was hit with my husband and our youngest (almost 18). I paired it with my own Buchetta receipe and a Kenwood Vinyards Zinfandel (Cheers)
If you are looking for a tasty light dish for the family or even to share at a BBQ this summer see the link below.
disclosure: I was not compensated in any form for this post. I honestly post my thoughts and opinions.