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Honey Lime Fruit Salad

This is a simple but very tasty fruit salad recipe. The dressing gives it a wonderful sweet flavor.

Cut up fresh fruit. I used pineapple, strawberries, blueberries, kiwi and red grapes.

The dressing is simply, pineapple juice. I used about 1/4 cup, lime juice from two limes, my limes were small and a tablespoon of honey.

Drizzle the dressing over the fruit right before serving and toss.

This would be great for a bbq, a shower or any type of gathering. It’s a crowd pleaser.

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Black Bean Salsa; Perfect Summer Meal

This is a recipe I’ve been making for years. It’s great served with tortilla chips. We like to use it as a filling in quesadillas. It’s super easy and can be made in advance and stored in the refrigerator.


  • 1 can fire roasted tomatoes
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1/2 cup diced red onion
  • As much cilantro that you want, chopped
  • 1/2 teaspoon salt
  • Juice from one lime
  • Jalapeño pepper diced, as much or as little as you want
  • 1-2 garlic cloves, minced

Mix everything together and refrigerate.

Serve with chips.

Use as filling in a quesadilla. I prefer to use fresh grated Muenster cheese. You can also add grilled steak or chicken. Serve with sour cream. Enjoy

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Marinated Chicken Great for the Grill

I’ve been doing this lately when I bring my Chicken in from the store. It’s really easy and makes dinner quick. It also makes the juiciest grilled chicken.

I start with fresh chicken. I like my chicken breast thin. It cooks up so evenly and fast. I start by butterflying the chicken breast.

Place it between parchment paper and pound it flat with a meat tenderizer. Use the smooth side.

Pound until you get the desired thickness.

This oil and vinegar dressing is from Aldi. It makes a great base marinade. It has seasoning in it and is very light tasting. I like marinading before freezing because it’s a time saver.

I put the chicken in a freezer bag and pour in some of the seasoning. Squeeze the air out and seal. Mark it, then freeze. I lay them flat in the freezer and I freeze one breast per bag, that way I can pull out just what I need. It thaws quickly because it’s thin. I usually add some other dry seasoning, whatever I’m in the mood for and throw it on the grill. It cooks fast and it is so delicious. The other night I basted bbq Sauce on it while it was grilling…it was amazing!

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Instant Pot Triple Layer Lasagna Recipe

This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.


  • No boil Lasagna Noodles
  • 1.5 lbs ground beef
  • 1 Jar Your Favorite Pasta Sauce
  • 1 Pint Ricotta Cheese
  • Mozzarella Cheese
  • Salt and Pepper
  • Chopped onions
  • Minced Garlic

Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.

Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.

Break up lasagna noodles and arrange them in the pan.

Layer beef, sauce, ricotta and mozzarella.

Keep going…I did three layers.

Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.

A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.

Pour 1-1/2 Cup water in pot and place pan down inside.

Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.

I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.

Cut into pie shapes and serve.

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Homemade Greek Salad and Greek Dressing

One of my favorite summer dinners is Greek salad. We usually grill up some marinated chicken and slice it up and put it on top of this salad.

I use chopped romaine lettuce and I like to spread it out on a platter. I top it with tomatoes, cucumbers, Greek olives, chickpeas, red onions, mild pepper rings and feta.

I get my feta from a local market. If you can find feta that is packed in liquid brine, that is the best.

I make my own Greek dressing, here’s how:


  • 1/4 C Lemon Juice
  • 1/4 C Apple Cider Vinegar
  • 1 C Olive Oil
  • 2 Chopped Garlic Cloves
  • 1 t Sugar (we use Monk Fruit)
  • 1 T Cavender’s Greek Seasoning
Cavender’s Greek Seasoning

Mix together in a dressing jar and shake before serving. Refrigerate unused dressing. This dressing is also great to use as a marinade!


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Instant Pot Speedy Corn on the Cob

We grill a lot in the summer. We like to cook outside to keep the house cool. I also use my Instant Pot a lot. It’s wonderful for making side dishes while grilling.

Corn on the cob goes well will most BBQs. The Instant Pot is a great way to make it!

Just clean your corn and put it in the pot on the rack. Add 1 cup water.

Put the lid on and seal. Set time for 4 minutes then quick release and it is done!

It turns out perfect every time.

Try my Instant Pot Rib recipe:

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Bacon and Egg Salad Sandwiches Recipe

My hubby has been taking his lunch to work to save a little money and he likes egg salad sandwiches. I thought I would try a little something different and see how he likes it.


  • 3 Eggs
  • 1/2 C Mayo
  • 2 T Dijon Mustard
  • 1/2 t Salt
  • 1/4 t pepper
  • 2 T Chopped Bacon

First, do a rough chop on the eggs

Add Mayo, Mustard, Salt & Pepper

Mix in the chopped bacon. You can use fresh cooked bacon but I tried this chopped bacon from Aldi. It tastes good.

Serve on sliced bread or croissants would be amazing! Refrigerate until ready to eat

This makes a great summer meal on hot days when you don’t want to heat up the house.