Happy Mother's day lunch! This mama wanted a fancy grilled cheese!!

The Antipasto Grilled Cheese 4 garlic toasts from the bakery 4 slices fresh mozzarella ½ cup chopped marinated artichoke hearts 1 sweet roasted pepper cut in half 4 basil leaves 6 slices prosciutto 2 slices provolone With a paper towel pat dry the artichoke hearts and sweet pepper. Place garlic toasts on griddle or Panini press on medium high heat. Brown one side flip each toasts and layer on two of the toast 2 slices of mozzarella, ¼ cup chopped artichokes, roasted pepper 2 basil leaves, 3 slices of prosciutto and 1 slice of provolone top with toast. Toast grilled cheese until the cheese is melted.

Salmon Wellington

Salmon is very good for you with omega3 and super healthy! So why not replace the beef in beef wellington with salmon! Try this recipe you are going to love it!! Salmon Wellington 8 oz. Pillsbury crescent recipe creations seamless dough sheet 1 ¼ lb. skinless salmon filet 1 tablespoon olive oil 9 oz. green giant chopped spinach drained 2 oz. onion chive cream cheese softened 1 tablespoon lemon zest 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place dough on parchment paper and stretch out dough to make the sheet 14in x10in rectangle. In a frying pan add oil season salmon with salt and pepper to taste on both side and cook on medium high heat 5 minutes turn and cook an additional 4 minutes. Place salmon on paper towel to drain excess fat and cool for approximately 8 minutes. Place spinach package in microwave and thaw according to package instructions drain all excess liquid out of the spinach. Place spinach in mixing bowl and add cream cheese and lemon zest and mix well. Spread spinach mixture directly in the middle of dough and spread out evenly to make it the same size as the salmon filet. Place salmon filet directly on top of spinach and brush the top of filet with Dijon mustard. Fold dough over filet and pinch the ends to form a package turn to put seems side down on parchment paper. With a sharp knife make 3 small cut in dough to let steam escape. Bake 20 to 25 minutes until nice and golden. Let it rest 5 minutes before cutting.

Smokey Tropical Chicken Mango Almond Lettuce Wraps

This is a Smokey, spicy, and a little sweet with fresh herbs and some crunch it's definitely all in one healthy and super flavorful dish! Serve 4 Lunch entrée 8 butter lettuce leaves 1/3 cup Greek yogurt plain 1 chipotle pepper in adobo sauce from a can chopped fine ¼ cup red onion chopped fine 1 tablespoon lime juice Pinch sea salt & cracked black pepper 2 ½ cups chicken cooked and chopped ½ cup mango peeled and chopped 1/3 cup sliced almonds 2 tablespoon cilantro chopped fine In a mixing bowl mix well yogurt, chipotle pepper, red onions, lime juice, sea salt and pepper. Add chopped chicken, mango, almonds and cilantro and mix until well incorporated. Scoop ¼ cup of chicken on each lettuce leaves. I love spicy & sweet together with as much fresh ingredients as possible! My dish is light with burst of flavors and decadent!!

Strawberry Souffle

My friends it's strawberry season here in Florida for the next few months so go ahead try my recipe it's fancy but easy and sure to impress your guest at your next dinner party!!!!!!!

Perfect for the Superbowl! Mini Corny Dogs with Creamy Monterey Jack Queso

1 cup hungry jack pancake & waffle mix ¼ cup cornmeal 1 cup milk ½ cup corn kernels 1 (16oz) pack bun size hot dogs 2 cups canola oil ½ cup creamy Monterey jack queso On stove top in a deep pan add oil and heat until it reaches 325 degrees. In a mixing bowl add first 4 ingredients and mix well. Cut each hot dog in 3 pieces to make 24 pieces. Using a toothpick dip each hot dog pieces in batter and coat well. Cook 6 at a time in hot oil for 3 minutes on each side or until golden brown. Place on paper towel to drain excess fat repeat with 3 more batches. Serve with creamy Monterey jack queso!

This week is the busiest baking week of the year! Try my loaded with goodness cookies. This recipe makes sixty to 72 cookies depends on your cookie scoop size they are super delicious! Happy Holidays everyone!! Chocolate, Cranberry, Walnut, Oatmeal Cookies with Egg Nog Icing 2 1/2 cup quick-cooking oatmeal 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon baking soda 1 3/4 cup all-purpose flour 1/2 cup buttermilk 2 eggs 1 1/2 cup packed light brown sugar 1/2 cup (1 stick) butter, softened 1 cup dried cranberries 1/2 cup chopped walnuts ½ cup chocolate chips 1 teaspoon pure vanilla extract Icing 2 cups powder sugar 1/3 cup egg nog (plus a few tablespoons if needed) Preheat oven at 350. Bake cookies 13 to 15 minutes. Let cool completely and drizzle top of cookies with icing!

The Perfect Holiday Mini Bites

Mini fillo dough left over stuffing , whole cranberry sauce, brie cheese and walnuts! Thanks to Athens appetizers never been so easy perfect little cups!