Harvest Kale Salad

Kale hasn’t been a veggie that I can say I was comfortable using in my cooking. I thought it tasted bland and dry. The only flavoring, besides salt, was butter and after a while that isn’t just unhealthy but boring. Recently, I tried coming up with some salads that would be healthy, flavorful, and allow me to use fall veggies. This salad does that plus you can adjust it to what you like. For example, skip that feta cheese and use goat or blue cheese. My point, don’t be afraid to try new food out of your comfort zone. You may just fall in love with it. Get it? “Fall”! Try this recipe out and see for yourself just how delicious it really is.


Harvest Kale Salad with Apple Cider Vinaigrette Dressing

Serves 6-8


  • 4-5 cups Fresh kale (wash, dried, chopped, and stems removed)
  • 3/4 cup Dried cranberries/cherries
  • 2 Sweet Potatoes (cubed and roasted)
  • 1/3 Feta cheese (crumbled)
  • 1/4 cup Almonds (chopped)
  • 3 tbsp Olive Oil
  • 1/2 tsp Garlic powder
  • 1/8 tsp Ground cinnamon
  • S & P


  • 4 tbsp Dijon mustard
  • 4 tbsp Apple cider vinegar
  • 6 tbsp Olive Oil
  • Pinch of ground pepper
  • 1-2 tsp Sugar


First, preheat the oven to 375°, peel and dice that sweet potatoes. Toss in the olive oil, cinnamon, garlic powder, and S & P. Place on a cookie sheet, lined with foil. Bake the potatoes for about 25-30 minutes. Remove from the oven and cool completely.


While the potatoes are cooking, prep the kale, almonds, and dressing. (Dressing: combine all the ingredients and whisk together) Place the salad in a large bowl. Add the cooled potatoes, salad dressing and remaining ingredients. Toss gently, refrigerator for one hour, and serve. As always, enjoy!













Refrigerator Pickles

If you are wanting to enjoy fresh ingredients, make wholesome food for your families, save a little green, then this recipe is great way to start off. Pickles are a low fat food to begin with and are great for additional flavor for diets. Double or even triple this batch and share them with your family and friends with any meal or even during summer get togethers.

Refrigerator Dill Pickles

1 serving

  • 1 English cucumber (sliced)
  • 1/4 cup White distilled vinegar
  • 1/2 cup Water
  • 2 tsp Coarse sea salt
  • 1/2 tsp White sugar
  • 2 tbsp Dry dill (fresh dill-1/4 cup chopped)
  • 1 tsp Black peppercorns
  • 3 large Garlic cloves (cut in half)


Combine all the ingredients into a air tight container. Let the pickles set at least 24 hours to maintain dill flavor. Serve on burgers, sandwiches, or eat plain. These pickles will last up to 10 days in a refrigerator. As always, enjoy!



Cheesy Beef Enchiladas

Ever since my husband and I lived in Texas, we have had a love for all Tex-mex food. Whether it be tacos or and tamales, we enjoy all parts of this cuisine. The food loving person that I am, enjoy learning how to make all of it along with some tricks and secrets along the way. When you add warm and spicy to cool and fresh, it just makes for a wonderful relationship that you can’t just forget. Please, try this recipe and you’ll see exactly what I mean!

Cheesy Beef Enchiladas

Serves 4

  • 1 1/2 lbs Ground Beef (73%-80% lean)
  • 1 pkg Burrito size white flour tortillas (or homemade recipe in blog)
  • 2 cups Colby jack or mild cheddar cheese (shredded)
  • 1 medium White onion (diced)
  • 2 Garlic cloves (finely diced or grated)
  • 3 tbsp Fresh parsley (each tbsp separated)
  • S & P to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp White sugar (optional)
  • 1 small can Diced green Chiles (mild)
  • 1 large can Red enchilada sauce (any brand you prefer)
  • 1 can Black beans (drained and rinsed)
  • Toppings- diced tomato, shredded lettuce, green onions, sour cream, etc. Plus any additional sides-refried beans, rice, guacamole, etc.


First, preheat a large skillet, on medium heat and begin cooking the beef. As it is cooking , break the meat into smaller pieces. About half way through add in the onion, garlic, S & P, 1 teaspoon of parsley, and garlic powder. Turn the heat down slightly, and continue cooking until the meat is cooked completely and onions have started to soften. Add in a teaspoon of diced chiles and stir. Remove the cooked beef from the heat and set aside.




Next, remove the burritos from the package or container and place on a flat surface to begin the filling process. Place the meat, drained black beans, shredded cheese, and casserole dish in an assembly type line. Mix the remainder of the chiles into the enchilada sauce and add to the assembly line as well.

First, place about 1/3 of a cup of the cooked meat onto a tortilla. Next, add in about 2 tablespoons worth of black beans and about the same amount of cheese. From one end to the next, roll the burrito up carefully and place into the casserole dish. Repeat this process until the casserole dish is filled. The enchiladas should be packed tightly together. Next add on the mixture of enchilada sauce and chiles to the top along with tomatoes and green onions(if desired). Place additional cheese on top and bake for about 20-25 minutes at 375°. If you can cover the casserole dish do so or cover with foil. (If not, they will dry out quickly.) Remove the cover for the last 5 minutes of cooking time.

Remove the pan from the oven and let the enchiladas set for approximately 5 minutes. If not, it may make it difficult to remove them when serving. Once they have cooled, serve with any of your favorite topping and sides. As always, enjoy!


Feel free to add additional spices such as oregano and cilantro




Grilled Iceberg Salad

What is there to say about a salad, drizzled with balsamic vinegar, grilled to perfection, and consumed ever so quickly? It’s so delicious that you don’t realize that with each bite, your senses are punch with smoky flavors you can’t get with just an ordinary salad. It takes about 5 minutes, from start to finish and you can change it how ever you would like.  And for those of you asking, does it stay warm? Does the lettuce wilt? The answers are no.  Read my recipe below and try it! You’ll see!


Grilled Iceberg Salad

1 head serves 4

Balsamic Vinegar Dressing (glaze)

  • 1/8 cup EVOO
  • 4 tbsp Balsamic vinegar
  • Pinch of S & P
  • Pinch of Sugar
  • Pinch of Garlic powder

Salad Fixings

  • 1 head Iceberg lettuce (quartered with root attached)
  • 3 tbsp Blue cheese dressing (per wedge)
  • 1 large Tomato (diced)
  • 1 medium Cucumber (peeled and diced)
  • 1/2 cup Croutons
  • Additional fixings (optional: bacon bits, blue cheese crumbles, toasted pecans, pear or apple slices, cheddar cheese, etc.)


Indoor grill or outdoor grill (preferred)

Preheat the grill to about 250°-275°.  Put all the ingredients of the glaze into a container that closes tightly. Shake for about 30 seconds or until completely mixed. With a basting brush,  coat all the sides (except for the rounded outside) of the lettuce. Place the lettuce onto the grill for about 30-45 seconds. Repeat on the other side and remove from the heat immediately.  Do not put the grilled lettuce in the refrigerator; that will make it wilt. Set the lettuce aside and let it cool at room temperature for a couple minutes.

After the lettuce has cooled, add any additional ingredients of your liking and serve.  Tip: when the lettuce is on the grill, you should be able to smell the balsamic vinegar and when that smells goes away, the lettuce is ready to be removed from the heat.



Baked Potato Salad

Being a food lover and a self taught cook, new recipes and ideas always pop into my head. There are so many versions of potato salads, especially this one, that you can really changed to what you like. When I think of a loaded baked potato, it always has sour cream, onion, bacon, and cheese on it. ALWAYS! By all means, add what you love but the following is my recipe for this reinvented potato salad.


Baked Potato Salad

Serves 4

  • 8 medium Russet Potatoes (washed, dried, and pricked)
  • 1 Celery stick (small diced)
  • 3 Green onions (chopped)
  • 4 Bacon strips (cooked and chopped)
  • 1/2 Mild cheddar cheese (shredded)
  • 1/3 cup Sour Cream
  • 3 tbsp Mayonnaise
  • S & P to taste
  • 1/8 tsp Garlic powder
  • 1 tsp Fresh parsley (chopped)


First, preheat the oven to 400° and put the baked potatoes on a baking sheet. Bake the potatoes for 35-45 minutes or until soft. Remove from the oven and cool for 10 minutes.


Once the potatoes have cooled, half them and cut them into bite size pieces. Place in a large bowl and add the remaining ingredients. Leave a small amount of cheese and green onion to top off the mixed salad.


When the salad is mixed, place it into a clean bowl, cover and refrigerate for about an hour. Serve and enjoy!