Summer Salad Recipe Hearty Enough for Dinner 


If you can’t stand the heat you can get out of the kitchen with this fresh, summer salad recipe packed with protein.


4 hard-boiled eggs

1 bag or 3 cups of romaine lettuce (chopped)

12 strips of cooked bacon (cut into 1/2inch chunks)

2 large tomatoes (sliced)

1 tablespoon of bleu cheese dressing


Boil eggs for approximately 10 minutes and allow to cool in cold water for at least one hour. Cook one package of bacon in the oven at 425 degrees for approximately 20 minutes or until bacon has reached desired crispness. Set aside in a closed container and place in fridge to cool for at least an hour.

In a large bowl, evenly section out the lettuce, crack and peel eggs and slice into slivers, and add to salad. Slice tomatoes and add to the top. Pour over your bleu cheese dressing and toss well into your salad so that all the lettuce leaves and ingredients are coated.

Tip: save time by cooking bacon and eggs days in advance so that this recipe can be made simple and quick during the week.


Cajun Jalapeño Burger Recipe


Add a new twist to an old time recipe for burgers—GO hot and go cajun. This recipe for cajun jalapeño burgers is guaranteed to bring some new heat to your grill. Give it a try tonight or at your next backyard grill out.


1 egg

1 teaspoon dijon mustard

1/2 cup bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

2 sliced jalapeños

1 lb medium ground beef

2 teaspoons cajun seasonings

2 jalapeños chopped

Set grill to medium heat before prepping your burgers. In a large mixing bowl, add your meat, egg, salt and pepper, bread crumbs and cajun seasonings. Mix well until you can form into golf-ball sized patties. Using wax paper and a plate, smash into a flat hamburger. Using your sliced jalapenos, insert into meat patties. Set aside additional jalapeños as additional toppings depending on your desired level of heat.

Place burgers on grills and cook approximately 7-9 minutes per side. Burgers should reach an internal temperature of 160 degrees F.

Top with your favorite ingredients and condiments served on a bun.

Easy Recipe: Smoked Kabobs with Onions and Peppers



If you are a Florida homeowner, you will most likely grill most months out of the year and this recipe is especially great for that Spring or Summer gathering in the backyard no matter where you call home.

Smoked Kabobs with Onions and Peppers


1/4 cup olive oil

1 tablespoon lemon juice

12 bamboo or metal skewers (metal are preferred)

2 minced gloves of garlic

3-4 green or red bell peppers

1-2 large yellow or purple onions

2 lbs of packaged smoked sausage (cooked)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried oregano


If you plan on using bamboo skewers, they will need to be soaked for approximately 30 minutes prior to cooking. Pre-heat outdoor grill to medium. Cut onions, peppers into large chunks. Slice smoked sausage into 1-2 inch chunks.

In a medium-sized bowl add salt, pepper, oregano, garlic and lemon juice. Whisk together ingredients until well blended. Thread skewers with onions, peppers and smoked sausage making sure to alternate veggies and meat to bring out color.

Brush oil mixture onto threaded skewers, place on pre-heated grill and cook for approximately 10-15 minutes turning halfway through cooking. Serve with a salad or a side of rice pilaf. Quick, easy and super delish!

Baked Salmon With Lemon and Green Onions


It’s Whip it Up Wednesday time! Give this heart-healthy recipe a “go” tonight.


4 boneless, skinless salmon filets

1/2 tablespoons of olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon butter

2 cups of chopped green onions

3 large lemons thinly slice

1 cup mixed greens

Preheat oven to 400°. On a large cookie sheet or baking pan, spread out your salmon filets. Sprinkle sea salt on filets and bake for approximately 14 minutes.

In a medium sauce pan, melt butter, and add green onions and sautee on medium heat for approximately 2 minutes. Add your lemon slices and cook for another two minutes making sure to stir slowly. Portion off mixed greens, place filet on top and pour mixture over salmon filets and Serve any remaining lemon slices and green onions on top of your fish and greens.

Easy Grilled Barbecue Chicken Recipe


Celebrate the warmer weather in the backyard and on the grill with this simple recipe for Grilled Barbecue Chicken. Many of these ingredients can be found in your home’s pantry and fridge.

Plus, the high in Central Florida will reach almost 80 degrees today and stay warmer throughout the weekend. Hey—this is why people want to call Florida home.

Grilled Barbecue Chicken Recipe:

Ingredients (sauce and chicken):

1-2 cups of ketchup

1/2 cup packed dark brown sugar

2 medium garlic cloves, finely chopped

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

2 teaspoons paprika

1 teaspoon black pepper

1/4 teaspoon celery salt

2 tablespoons olive oil

1/2 cup water

2-3 pounds of chicken breasts boneless or skinless chicken breasts

2 tablespoons vegetable oil, plus more for coating the grill


Combine all ingredients (excluding chicken) in a large saucepan on stove and bring to a boil stirring for approximately one minute. Cover, turn down heat to low and allow to simmer (stirring occasionally) for around 30 minutes. When finished, set aide around a cup to brush chicken on grill.

While sauce is cooking, prepare chicken by rinsing clean and patting dry with paper towels. Pre-heat grill and check settings for cooking times as they apply to your grill. Before pre-heating brush grill grates with a towel dipped in olive oil. As for pre-heating, a good rule of thumb for charcoal or gas is for heats to reach between 375 degrees fahrenheit and 425 degrees fahrenheit.

Brush chicken first with oil and then add a dash of sea salt and pepper for taste. Once your grill has reached the proper temps, add chicken to grill. If using skin-on chicken, place face down first on the grill. Turn over after 10-15 minutes and brush with set-aside bbq sauce. Repeat on the other side. Center of chicken should be white NOT pink. Serve with side of leftover barbecue sauce and serve with favorite side.

Big Game Recipe: Jalapeño Nacho Cheese Dip


The big game is coming this Sunday, and we’ve got a tasty and simple recipe for jalapeño nacho chesse dip.


4 tablespoons butter

1 cup milk

1 small can or jar of pickled jalapeño slices

2-3 tablespoons all-purpose flour

1 16 ounce package of Velveeta®

1 back of corn tortilla chips

1/4 teaspoon jalapeño pepper juice

sour cream

In a medium-sized saucepan, heat butter (on low) and 5 slices of pickled jalapeño slices for approximately 5-10 minutes making sure not to allow butter to burn. Slowly stir in flour until well mixed. Stir in milk until butter and jalapeños have thickened. Slice processed cheese and stir into ingredients until fully mixed and melted (should take approximately 15 minutes). Once cheese has fully melted, add your jalapeño pepper juice.

Slice remaining jalapeños spread out your tortilla chips and pour cheese over chips. Top with sliced jalapeños and add a dollop of sour cream for taste.

Simple Slow Cooker Pork Stroganoff


Getting in shape for the New Year or just trying to eat healthier? Well, then this super easy recipe is for you.


1 boneless pork chops

1/2 pound of freshly-slided baby bella mushrooms

1-2 chopped leeks

1-2 garlic cloves minced

1/4 cup half & half creamer

1 cup chicken broth

¼ tsp ground celery seeds

1 ½ tsp fresh thyme

½ tsp salt

4 tbsp chopped fresh parsley

1 package of wide noodles

1 16 ounce package of sour cream

Cut the pork into small 1-2 inch pieces and place in bottom of slow cooker. Pour chicken broth over chicken and add mushrooms, garlic, celery seeds, thyme, salt and leeks. Set to low and allow to cook for at least 6 hours. Pour half & half creamer over mixture and allow to cook while egg noodles boil/cook for 10 minutes.

Serve slow-cooker pork mixture over noodles, add a dollop of sour cream and freshly-chopped parsley over stroganoff.