French Onion Soup

Channeling my inner Julia Child with a modern day spin to the traditional recipe. I tend to be more of a white wine drinker , and as much as I love red as well it gives me horrible headaches. I skipped the red and only went for the white and those flavors we all love in a classic French Onion Soup were successfully delivered in this recipe! french-soup-recipe

* 1 1/2 large onion
* 2 Tbs unsalted butter
* 3 springs of parsley
* 1 bay leaf
* 1 spring of thyme
* 1 Tbs Worcestershire sauce
* 1/2 cup white wine
* 17 ounces of beef stock or broth
* 2 tsp balsamic vinegar
* 2 thick slices of gruyere cheese (I like to put a lot of cheese on mine, but this is optional)
* pinch of cayenne pepper
* baguette
* salt and pepper, to taste

* Directions
1. Oil and butter a pan and set on medium heat finely slice onions and drop on pan till it reaches a caramelize. A pinch or two of salt to make your onions sweat. You want to look for a rich deep brown color (usually takes about 20 minutes).
2. Once your onions have caramelized, pour your beef broth or stock and white wine into a pot and bring to a simmer for 7-10 minutes to cook off the alcohol.
3. Then transfer your caramelized onions into the pot following the Worcestershire sauce, balsamic vinaigrette, parsley, thyme, bay leaf- all three herbs wrapped together in a butchers twine. Season the soup with salt and pepper
4. Preheat your oven to 360-370 and pour soup into oven safe ramekins or bowls using a ladle, cut up baguette bread slices and place on top and then add a thick slice of gruyere cheese covering the top of baguette and surfacing the bowl.
5. Sprinkle a pinch of cayenne on top of the cheese, and place in the oven till your cheese has melted to your liking. Once it’s ready, serve immediately and garnish with finely chopped cilantro.

and…Bon Appétit! You have got a delicious French Onion soup right before your eyes!

Bourbon Apple Smoked Chicken

Processed with MOLDIVThis is a long slow cooked method that is worth the wait with little effort. Smoky, juicy , crispy skinned chicken. What more could you ask for?


•5 Ibs chicken legs
•2-3 cloves of garlic, minced
•1 tsp paprika
•2 tsp chili powder
•2 tsp onion powder
•Kosher salt, to taste
•Bourbon and Apple Smoked wood chips (soak in water two hours prior turning your smoker on.)


1)Turn your smoker on 20 minutes prior to cooking (fill the water tank to the fill line)

2)Preheat smoker in low-med heat

3)Rub the legs with olive oil and mix the dry rub ingredients and work well into the drumsticks

4)Once the smoker temperature rises to 225 degrees spray the grill racks w olive oil spray

5)Add your presoaked wood chips to the smoker. Lay your drum sticks directly on the grill racks

6)Smoke the chicken for two hours, after two hours flip your chicken to the other side. At this time add more presoaked wood chips if needed. Make sure the smoker temp stay at a constant 220-225 .

The chicken will be fully cooked at the 4 hour mark once it’s reached 165 degrees.


Seven Layer Bean Dip


Playoffs call for a crowd pleasing snack! 🏈 This creamy bean dip is highly addictive…Great for game day, parties, and such! I’ve tried different variations and this one has to be at the top of my list! My eyes and mouth can’t get enough of this dip!


* 1 can refried beans
* 1 can Rotel Mexican style tomatoes and chili’s with cliantro
* 1 oz taco seasoning mix
* 16 oz guacamole (home made or pre-made)
* 12 oz reduced fat sour cream
* 12 oz shredded cheddar
* 5 oz sliced olives
* 2 seeded/diced tomato
* 1/2 bunch chopped cilantro


1) Mix the refried beans and Rotel and taco seasoning. Spread in a 9×3 Pyrex

2) Spread the guacamole over refried beans

3) Spread the sour cream over the guacamole

4) Add a 16 oz jar of your favorite chunky salsa or your favorite hot sauce.

5) Pour the cheese evenly over the sour cream. Top with tomatoes and olives and cilantro if using.

6)Cover and chill for up to a day ahead. Serve with your favorite tortilla chips.


Authentic Carne Asada

Carne Asada Recipe


  • 2 lbs flank steak or skirt steak
  • 1 orange or 1/2 cup orange juice
  • 2 limes
  • 4 cloves of garlic-minced or crushed
  • 1 jalapeno diced (seeded)
  • 1-2 tsp kosher salt or sea salt
  • 1/3 cup oil
  • chopped cilantro (optional)

* Flank steak is thicker and grills juicier. If unavailable you can use the thinner skirt steak.

* Marinate a minimum of two hours to overnight

  • Rub (the rub is completely optional) generous rub of William Sonoma Carne Asada Rub. Or you may make your own dry rub.

* I prefer adding the rub after the maranating process. It adds another layer of flavor. I do both ways and produce delicious results!


  • Heat grill to med-high, high depending on your grill. If using indoor grill heat it to about 475-500 degrees.
  • Grease your grates w olive oil and once heated through take your asada out of the marinade and discard marinade. If using the rub apply at this point.
  • Place Asada on the preheated grill and grill 5-8 minutes per side depending on the thickness of the cut.  Flip the other side 5-8 minutes.
  • Let it rest 5-10 minutes before cutting against the grain (very important to cut across the grain to obtain tender meat).

– Serve with all the fixings you enjoy… sour cream, pico de gallo, cilantro, jalapeños, guacamole, rice, beans, salsa, tortilla’s or make a burrito bowl out of it! I simply finish half the Asada with pico and avocado spears. Interchangeable, whichever suits your palate. If you have leftovers, nachos, quesadillas, breakfast burritos options are endless!

Cuban Rice


Skillfully lugged through my fridge this morning and opted for Cuban Rice! This recipe is so simple and easy that didn’t require much work during preparation. I love Cuban food mostly for the Caribbean influence in spice and flavor. Makes me feel warm and fuzzy like I’m on the warm isles!
Try it out for your self. A simple, easy and satisfying comfort dish.

•2 cups rotisserie chicken (shredded)
•1 cup frozen peas
•2 1/2 cups chicken broth
•Annato *(spice)
•Yellow rice mix
•Chili Pepper & cilantro (optional for garnish)

* Annato can be found on Walmart and Amazon websites

– Make your rice as directed. keep warm.
– Bring your broth and annatto to a boil. Add your peas, and shredded chicken into the pot. Simmer gently for a few minutes until your flavors mend and Broth has evaporated. Add your rice and gently simmer for another minute or two.
– Garnish with cilantro and chili peppers to your liking.
Done! now sit back and enjoy your simple island meal full of flavor.

Optional: you may also add any other vegetables chopped small if you like Ie; Carrots, onions, olives etc…

Cuban Rice

Healthy Chicken Tortilla Soup


Struggling to keep that summer bod and still enjoy all the yummy food that the holidays brings? I was in that predicament before I found this delicious recipe! Craving something warm on a chilly evening that won’t weigh you down, give this chicken tortilla soup recipe a go! My mom and I were lucky to have found this amazing recipe on Pintrest that has many different variations. I dropped a few lbs on my first week so I thought I’d share it with you guys! And the bonus is I only had it for dinner! 😉

• 1 lb Chicken Breast (approximately 4-5 breast)
• 1 packet of taco seasoning
• 1 jar of salsa homemade or store bought
• 32 ounces of chicken broth
• 15 ounces of black beans (drained & rinsed on all three cans)
• 1 can of pinto, kidney or northern beans. Your choice of one!
• 1 bunch chopped cilantro *optional
• 1 block of reduced fat creamed cheese

– All ingredients minus cilantro and cream cheese go in the slow cooker
– Cook on low for 5 1/2 hrs
-After 5.5 hrs pull chicken out and shred
-Put chicken back in slow cooker
-Add/ cut up block of cream cheese if using at this time
– Add cilantro once the cream cheese has melted
– Cook for an additional 30 minutes serve with cutup tortilla chips and shredded cheese

Chicken tortilla soup

BLT “The Italian Way”

Processed with MOLDIV
What you’ll need :
•Thin hearty whole grain bread toasted (we used Dave’s Killer Bread)
•Prosciutto (crisped)
•Cream cheese
•Medium boiled eggs. Soft center and hard whites. Boil 4 minutes and your golden after you put in ice water
•Thinly sliced cucumbers
•Thin cheese slices ( I used Habanero Colby) anything to your liking will work.

-Stack it any way you please, but one slice of bread should be spread w mustard and the other slice should be spread w cream cheese. Mustard goes great w eggs( egg salad?) and cream cheese goes great with cucumbers…now stack and enjoy !