Salt and Vinegar Wings

Adapted from The Spruce.  We make them on a Big Green Egg rather than a regular charcoal grill.

If you love salt and vinegar potato chips, then you’ll love these tangy wings. Add a touch of cayenne pepper to the marinade to boost its spiciness.


  • 3 pounds/1.4 kg chicken wings
  • 1 3/4 cups/420 mL distilled vinegar
  • 1/4 cup/60 mL apple cider vinegar
  • 1/4 cup/60 mL olive oil
  • 3 tablespoons/45 mL sea salt
  • 1 tablespoon/15 mL chili powder
  • 2 teaspoons/10 mL black pepper
  • 2 teaspoons/10 mL garlic powder


1.… Read More » “Salt and Vinegar Wings”

Grilled Mexican Corn Salad

Source:  Simply Gluten Free Magazine

(Gluten-Free, Dairy-free, egg-free, nut-free, soy-free, refined sugar-free, Vegetarian, Vegan)

This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings.  This particular salad is vegan, but feel free to go traditional and top with cotija cheese.

Serves 4-6 as a side

Salad Ingredients:

  • 4 ears of sweet corn, shucked
  • 1 cup cooked quinoa, optional
  • 2 cups cherry tomatoes, halved
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup pumpkin seeds, optional

Dressing Ingredients:

  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • juice of two limes
  • 1 teaspoon chili powder
  • 1 teaspoon agave, optional
  • 1/4 teaspoon of kosher or fine sea salt
  • 1/4 teaspoon of freshly ground black pepper


Preheat the grill to medium-high. … Read More » “Grilled Mexican Corn Salad”

These Nine Sweet Potato Toasts Will Make You Feel Healthy And Happy

Everyone of these looks delicious.  Click here for all 9 recipes plus a fast paced video to show you how to make them all!

Roasted Radishes


  • 1 lb with tops and ends trimmed, then sliced in half.
  • 1 T olive oil
  • Salt
  • Pepper
  • Finely chopped garlic clove
  • Minced parsley


Trim the top and stem ends off a pound of radishes, then slice them in half.  Toss with about 1 tablespoon of olive oil and some salt and pepper.  Arrange them cut-side down on a sheet pan and roast at 450°F for about 10 to 12 minutes. … Read More » “Roasted Radishes”

Roasted Cauliflower


  • 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices (Go ahead and cook all the loose pieces that will fall away when you slice!)
  • Extra virgin olive oil, to coat
  • Sea salt
  • Coarsely ground black pepper


Preheat oven to 400 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons).… Read More » “Roasted Cauliflower”

Easy Homemade Vanilla Ice-cream


  • 4 cups half and half or light cream
  • 1 14oz can Eagle Brand sweetened condensed milk
  • 2 Tablespoons vanilla extract


  1. In a large bowl, combine ingredients; mix well.  Pour into ice cream freezer container.  Freeze according to manufacturer’s instructions.  Enjoy!

Below is a photo of my ice-cream maker.  It is sooooo easy we could make ice-cream daily!… Read More » “Easy Homemade Vanilla Ice-cream”

Eggs Benedict

  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter

Blender Hollandaise

  • 10 Tbsp unsalted butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco
Read more:

Coconut Chicken Curry Stew


  • 1 Tablespoon Coconut Oil
  • 1 lb chicken tenderloins cut into 1 inch pieces
  • 3 cups chopped carrots
  • 2 cups coarsely chopped onions
  • 6 cloves minced garlic
  • 1 Tablespoon grated fresh ginger
  • 1 14.5 oz can reduced sodium chicken broth
  • 1 cup unsweetened light coconut milk
  • 2 Tablespoons curry powder
  • 1 teaspoon sea salt
  • 1/4 cup of snipped fresh cilantro
  • 2 Tablespoons lemon juice


  1. In a large skillet heat oil over medium-high heat. 
Read More » “Coconut Chicken Curry Stew”

Snapper with Avocado Salsa


  • 1 lb of frozen skinless red snapper fillets, 1/2 to 3/4 inch thick (I used fresh grouper from Kroger instead)
  • 1 ripe avocado, halved, seeded, peeled, and chopped
  • 2 Tablespoons, finely chopped red onion
  • 1 Tablespoon snipped fresh cilantro
  • 1 Tablespoon lime juice
  • 1/4 teaspoon sea salt
  • 2 Tablespoons Olive Oil
  • Black Pepper


  1. Thaw fish, if frozen. 
Read More » “Snapper with Avocado Salsa”

Veggie Frittata


  • 1 medium sized yellow onion, chopped
  • 1 (4 oz) container sliced fresh mushrooms
  • 1 T olive oil
  • 1 (6 oz) bag of baby fresh spinach
  • 4 large eggs
  • 6 egg whites
  • 1 (4oz) block sharp cheddar cheese, shredded (about 1 cup)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 T milk
  • 1/2 t pepper
  • 1/4 t salt
  • 1/4 t ground nutmeg
  • Garnishes:  black pepper, chopped fresh parsley


  1. Saute onion and mushrooms in hot oil in an ovenproof nonstick 10 inch skillet over medium high heat for 10 minutes or until tender. 
Read More » “Veggie Frittata”

Berries and Cream

My kids love this snack (or dessert) during fresh berry season! 


Any fresh berries.  We typically use:

  • Blueberries
  • Strawberries
  • Raspberries
  • Blackberries

For the Cream:

  • 1 Cup Heavy Whipping Cream
  • 3 T Sugar


Wash berries, cut strawberries if they are large.  Put all the berries together in a big bowl.

With an electric mixer mix the cream and the sugar on high speed until peaks form. … Read More » “Berries and Cream”

Missy’s Marinated Tomatoes

Source: The Pioneer Woman


  • 1 cup Canola Oil
  • 1/4 cup Balsamic Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper
  • 3 whole Green Onions, Sliced
  • 1/4 cup Chopped Parsley
  • 18 whole Basil Leaves (chiffonade)
  • 1/4 teaspoon Ground Thyme
  • 2 cloves Garlic, Minced Finely
  • 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
  • 1 whole Baguette, Sliced
  • 1 clove Garlic, Peeled


Combine all ingredients except tomatoes in a large glass bowl.… Read More » “Missy’s Marinated Tomatoes”

Easy Chicken Enchiladas (2)


  • 3 cups cooked chicken (I cook mine in the crock pot for easiest shredding)
  • 2 cups shredded pepper jack cheese
  • 1.5 cups sour cream, divided
  • 1 (4.5 oz) can chopped green chiles, drained
  • 8 (8 inch) flour tortillas (or corn if you prefer)
  • 1 cup green taco sauce
  • optional toppings (olives, tomato, avocado, green onions, cilantro, lime etc.)


Preheat oven to 350 degrees. … Read More » “Easy Chicken Enchiladas (2)”

Classic Deviled Eggs

Recipe courtesy of The Food Network


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish


Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.… Read More » “Classic Deviled Eggs”

Mexican Beef Roast

Source: Jenny Stockton via The Opelika Observer

Great as meat in a burrito (in a gluten-free tortilla) or tacos or as a topping for some nachos.  It’s always delicious served with salsa and guacamole.


  • 1 beef arm roast
  • 1-2 Tbsp. chipotle chili powder (depending on desired spiciness)
  • 1 tsp. salt
  • 1 onion, thinly sliced
  • 1 stalk celery, thinly sliced

Place sliced onion and celery in the bottom of a large slow cooker. … Read More » “Mexican Beef Roast”