Perfect salad to go with your grilled meats on Memorial Weekend

Make it healthy without looking the taste! Toss in extra virgin olive oil sliced eggplant and grill on both sides. Let them cool slightly and cut in half. 1 cup of cherry tomatoes cut in half and 2 cups of sliced English cucumber. Dressing 1/4 cup olive oil, 3 tablespoon red wine vinegar 1 tablespoon lemon juice, pinch salt & pepper Wisk together and toss with vegetables.

Happy Memorial day !

Hi everyone, it’s already in the 90's here in Florida and soon to reach that temperature for you all up north! I don't know about you but with Memorial Day weekend I’m thinking grilling, grilling and some more grilling so of course we have to have sides to go with our protein. Switch up the old potato salad to a nice fresh salad topped with a few pickled vegetable it gives your salad lots of kick and keeps it refreshing and not too filling leaving room for all that good protein you are going to grill! Here is an example of one of mine, a few pickled mushroom and banana peppers and voila you have a party in your mouth!!

Fish Cakes with homemade ramoulade!

Find out how they are made buy clicking on the link below where I show you how1 http://offthehookontheplate.com/

Mojito Cupcakes

I created these cupcakes with the feel of being on vacation in the Florida Keys! Mojito Cupcakes 18.25 oz box Classic white cake mix 3 eggs 1 cup non alcoholic or Mojito mix or margarita mix 1/3 cup water 2 tablespoons vegetable oil 1/2 cup sour cream Icing 8 oz cream cheese 1 tablespoon margarita mix 3/4 cup powder sugar 8 oz whipped topping thawed Zest of 1 lime. ½ cup toasted coconut (optional) 24 lime wedges (optional) Preheat oven at 350. Line muffin pan with paper cups. Set aside. In a large bowl add cake mix, water, margarita mix, eggs, sour cream and eggs. Mix well until batter is smooth. Spoon batter in each cup 2/3 of the way. Bake 18 to 20 minutes. Let cool completely. In a separate mixing bowl add cream cheese, powered sugar, margarita mix zest of one lime mix well. Gently fold in whipped topping. Pipe a couple tablespoon icing on each cupcake and garnish with a sprinkle of toasted coconut and small lime wedges.

My pizza recipe published in Taste of Home magazine!