Move over boring tuna salad – My healthy tuna salad is moving in. It’s packed with fresh vegetables and not loaded down with a ton of mayonnaise so it’s a leaner option to the traditional version. Since my husband and I like to eat as healthy during the weekdays as we can (we save our treat meals and desserts for the weekends) we eat a lot of salad, grilled chicken, soups and tuna during the week. I’m always trying to make lunch a little more interesting and my Healthy Garden Tuna Salad does just that.

If you have never tried tuna with balsamic vinegar you are in for a treat. It gives the salad a nice kick with a lot less calories and fat than loading it up with mayo. I don’t eliminate the mayonnaise altogether (although you can) because I do love mayo, but it is a heck of a lot less fattening than the traditional way and far more flavorful.

Healthy Garden Tuna Salad with Balsamic Vinegar

Makes 5 servings

Ingredients:

• 1 (12oz) can Solid White Albacore Tuna in water, drained
• 1 carrot, chopped
• 1/4 of a small onion, chopped
• 1 celery stalk, chopped
• 2 tablespoons sweet pickle relish
• 1 tablespoon mayonnaise
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried dill
• 2-3 tablespoons fresh chopped cilantro
• Salt and fresh ground black pepper

Directions:

Add all of the ingredients to a bowl; mix well and season with salt and pepper. If tuna seems too dry add a little more mayo and or vinegar.

Serve as a sandwich or, for the lowest impact on your waistline, just enjoy it over a salad with some bread sticks.

Cook’s notes:

If you want to cut out the mayonnaise for less calories just use extra balsamic vinegar or a tablespoon of Dijon mustard.

These Pink Champagne Buttercream Cookie Cups are my way of celebrating Mother’s Day and the fact that I don’t have Breast Cancer. I recently went through a scare that I want to share with all of you in hopes that you will be sure to go for your regular mammograms and encourage other women in your life to do the same.

Several weeks ago I went for my yearly mammogram and didn’t think much of it until two days later when I got a call that they saw a suspicious lump. They scheduled me to return for additional testing that same week. I was naturally concerned and frightened because I had been down this road before, many years ago. I had a large tumor that had to be removed and at that time they didn’t have the modern technology they have today, so the surgery was very extensive and very painful.  It was benign (Thank God) then, so my prayer was that this time it would be OK as well.

The worst part about all of this is not knowing and trying to not think the worst. It’s easy for other people to say “Oh don’t worry about it” “Most of the time it’s nothing”! People mean well and naturally want to help but I can tell you for some reason there was no consoling me.

All the words of encouragement from my family and friends were true but given my past experience and my age I was naturally concerned, and there wasn’t much anyone could say to help calm my fears. I have lost friends to breast cancer and have others who have survived it so I know what it’s like. It’s a long, painful, lonely journey and I wasn’t prepared for any of it, mentally or physically.

I did see my films when I went back for the follow up tests so I naturally looked at photos online and tried to see if my lump looked like other lumps. I pretended to go on with my day every day but in the back of my mind I had this hanging over me. Was it OK?? The techs seemed to be very concerned and my OBG offered no calming words other than “it needs to be biopsied.”

I was however referred to a wonderful breast surgeon in Wellington Florida. Her name is Dr. Minnick. She is not your traditional stuffy surgeon. Her office feels like her home. It’s all done in a Shabby Chic beach theme with a cozy living room and even a kitchen table to sit at and chat.  She even has her dogs there running around to offer some comfort. That sort of an environment is exactly what I needed. She consulted with me for over an hour on my past history and my recent diagnosis.  She also explained how important it was to find something like this as early as possible and that is why mammograms are so important.

Based upon her recommendations I had to have a biopsy done. So she scheduled it at the Cancer Center of Good Samaritan hospital in West Palm. The people and the facility there are amazing. They even have a wing there just for breast patients with counselors and wonderful nurses that could not have been nicer. The only down side to going there was seeing the women who were going through treatment. They clearly lost their hair and were in the process of fighting for their lives. Even though the facility and the people were wonderful I couldn’t help but feel the pain and suffering in the air. Not to mention the word “Cancer” was written on almost every wing and room in the facility. It never let you forget why you were there.  I felt like I was in a human lottery. A good result from this surgery would mean I win and a bad meant my life, as I knew it was drastically going to change. The stress of being faced with that scenario was almost too hard to handle.

Fortunately for me the biopsy went well. I did suffer some painful complications but nothing I couldn’t handle. Then came more waiting. Waiting for the results meant my life was once again put on hold. I found it hard to get through the day without constantly thinking about it and crying now and then alone so no one could see me. I didn’t want to upset my husband or the kids and burden them with my gripping fear. I did talk to friends and family about it and everyone was as supportive and loving as they could be.

The reality at that point for me was that I was going to have to be prepared, ready or not for whatever it was and realize some how by the grace of God I would get through it.

Finally the day came for the results. I needed to go back to the cancer center and meet with my surgeon. She never gives results over the phone so my husband and I had no idea what it was. She told me that good or bad she always discusses result in person, because even good results can mean more surgery or other concerns.

She walked in the room, opened her lap top and said it’s Benign!!!!! It’s not Cancer!!!

My head fell in my hands and I cried the whole time she told us what it was and what we needed to do.

Our prayers were certainly answered that moment but it was a bittersweet. I wanted to run out of there and never look back, but I had to walk through the room with other women sitting there who didn’t get good results like I did. Life isn’t fair and I don’t know why things happen the way they do, but I knew I needed to be grateful to God no matter what happened that day not just because it was a good result.

I feel like I have a new perspective on life. I’m not enjoying life enough. I’m not spending time resting and caring for myself. I’m the type of person that is constantly caring for everyone around me.  So much so that I think I was completely run down. I believe God was trying to shake me up and have me see that I need to be kinder to myself, and not worry about everyone and everything. I don’t control the world. He does and He wants me to stop trying.

I know most of you who follow my blog are women so please take the time to pass this experience on to other women in hopes that they will learn from it. I didn’t have this experience for no reason so I believe this experience was meant to be shared.  If nothing else sharing it has helped me get the emotions out of my heart and my head. So I can put it behind me and enjoy the gift of life that I have been given.

If you make this recipe be sure and spread the love and share it and my story with other women.

Happy Mother’s Day and God Bless!

Sugar

Pink Champagne Buttercream Cookie Cups

Prep Time: 15

Start to Finish: 25

24 cups

Ingredients:

• 1package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 2 sticks of butter, softened
• 3 cups powdered sugar
• 4 tablespoons pink champagne
• 1 drop of red food coloring
• Sprinkle for decorating (optional)

Directions:

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

Remove cookie dough rounds from tray. Place 1 cookie dough round in each mini muffin cup.

Bake 12 to 15 minutes or until light golden brown.

Using the end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.  Remove cookies from tin while they cool make the frosting.

Mix butter in a medium size bowl, with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes. Then add champagne and a drop or two of food coloring, mix for another minute or two until stiff peaks form.

Fill each cookie cup with about 1 tablespoon of champagne cream. If desired top with decorate sprinkles.

Chicken Pot Pie with Herb and Cheddar Crust  is a fun way to jazz up your traditional Chicken Pot Pie. It is such a stick to your ribs comfort food that everyone just loves. Sometimes I like to jazz mine up a little and season the crust with some herbs and cheese. You can certainly leave it plain if you like. The recipe it self is very simple and only takes a few minutes to put together and pop in the oven. If you have never made a chicken pot pie before you will surely have to try this. Just follow my step-by-step photos and you will see how simple it is to make the perfect Chicken Pot Pie.

Chicken Pot Pie with Herb and Cheddar Crust

Prep Time: 25 minutes

Start to Finish: 1 hour

6 servings

Ingredients:

Crust

• 1box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 tablespoons of flour for dusting surface when rolling out dough
• 1 tablespoon fresh thyme
• 1/2 cup shredded cheddar cheese

Filling

• 1/3 cup butter
• 1/4 of a small onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• Salt and pepper to taste
• 1/3 cup all-purpose flour
• 1 1/4 cups Progresso® chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded or cubed cooked chicken
• 1 cup of frozen mixed vegetables of your choice

Directions:

Heat oven to 425°F.

In 2-quart saucepan, melt butter over medium heat. Add onions, carrots and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper.

Stir in flour until well blended. Gradually add in chicken broth and milk, cooking and stirring until thickened.

Stir in chicken and mixed vegetables. Remove from heat.

Remove crusts from package. Place 1 piecrust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.  Sprinkle 2 tablespoons of flour on a hard surface and place the second piecrust on top of flour. Sprinkle cheddar cheese and thyme all over the top of the crust. Press cheese and herb into the crust with your hands then roll and press with a rolling pin so that most of the cheese gets pressed into the dough.

Spoon the chicken mixture into the crust-lined pan. Top with second herb and cheese crust, with the cheese side up; seal edge and flute. Cut slits in several places in the top crust.

Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Cooking Tips:

If cheese begins to stick to the rolling pin, dust the pin lightly with flour.

During last 15 to 20 minutes of baking the edges of the crust can be covered with strips of foil to prevent excessive browning

A 1/2 tablespoon of dried thyme can be used in place of the fresh.

You can make great crab cakes at home! My Ultimate Crab Cake Recipe has a few secret ingredients that make them extra special.

Most of us have had a great crab cake at a restaurant and wished we could make something that good at home. Well my recipe is so good it will rival any great crab cake you have ever had, and it’s so easy to make. Simple, fresh ingredients and lots of flavor are packed into these golden pillows. I know if you try them the whole family will love them.  You can do them in the oven if you want to cut out some of the fat so be sure to see my tips below.

Ultimate Crab Cakes

Prep Time: 15 minutes

Start to Finish: 35 minutes

8 servings

Ingredients:

• 2 tablespoons mayonnaise
• 2 teaspoons seafood seasoning
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon style mustard
• 2 eggs, beaten
• 1/2 red bell pepper, chopped fine
• 2 medium green onions, chopped fine
• 1 cup shredded Swiss cheese
• 1 lb lump crab meat
• Salt and pepper to taste
• 1 1/2 cups Progresso® lemon pepper panko crispy bread crumbs

Directions:

In a large bowl, mix mayo, seafood seasoning, parsley, Dijon-style mustard, egg, red bell pepper, and green onion. Gently mix in the crab and the Swiss cheese, season with salt and pepper.  Shape into 8 patties.

Dip both sides of crab cakes into crumb mixture, and press crumbs into cake with your hands, gently covering the whole patty with the breadcrumbs.

Set aside on cookie sheet lined with wax paper and place in the refrigerator for about 20 minutes before frying.

Fry in vegetable oil until golden brown on both sides, being very careful when flipping.  Serve warm with tartar sauce.

Cooking Tips:

Crab cakes can be made ahead and kept in the refrigerator, covered with plastic wrap until ready to fry.

Crab cakes can also be broiled on a lightly greased baking sheet for 8-10 minutes without turning or until they are golden brown.

I originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Looking for a simple but beautiful fun appetizer to make this Easter? How about a Bunny Bread Crudité Platter. It’s so easy and oh so cute. Easter is one of those holidays when most of us like to get creative. My sister is the artist in our family so she loves getting creative with food. She is the one who taught me how to make this cute bunny bread. You can make it the day before and then fill it and decorate it before you serve. You can also use any dip or vetable that you like. If you do make this be sure and share your photos of your bunny with me on my facebook fan page. Happy Easter!

Ingredients:

Prep time: 20 minutes
Start to Finish: 1 and 1/2 hours

• 2 loaves frozen bread dough (about 1 pound each), thawed
• 2 sliced almonds, for the bunny teeth
• 2 raisins or cranberries, for the bunny eyes
• 1 egg, beaten
• Lettuce leaves, for decoration
• Assorted sliced vegetables of your choice to arrange around the bread
• 2 cups of your favorite dip

Directions:

Preheat oven to 350°

Use one of the dough balls to form the body and the head of the bunny. Make one piece larger and slightly oval for the body and one round for the head. Place on a greased baking pan.

Divide the other ball in half. Use one half to create balls to form the hands, the feet, the cheeks and the nose. Use the other half to make two ears.

To make the ears simply divide the dough into two pieces and roll them slightly in your hands to form a tube. Shape them and press them into the head to give the appearance of floppy ears.

Brush egg mixture all over dough.

Add the raisins as eyes and place the sliced almonds into the dough on the face to look like teeth.

Set aside and let dough rise for about 20 minutes before baking.

Bake in oven for about 30 minutes, or until bread is golden brown. Remove from oven and let cool.

Place bread on a platter lined with lettuce. Cut a bowl in the belly of the bunny and add some dip. Decorate sides of bread with assorted sliced vegetables like carrots, celery, tomatoes and cucumbers.

Cooking Tips:

If you don’t want to put the dip right into the bread, you can cut out an opening to fit a small bowl and fill the bowl with the dip to place in the bread.

The bread can be made the day before and covered until ready to use.

Pizza dough can also be used in place of bread dough.

The recipe above originally appeared on BettyCrocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Prim Rib or Standing Rib Roast is such an easy dish to prepare. You can use a bone in roast or boneless roast, but either way my simple recipe and tips will have you serving up a Prime Rib Roast dinner that everyone will rave over.

I know some of you are afraid to make a roast like this because you think it’s too hard, but trust me it’s easier than you think. It takes only a few minutes to season the roast and pop it in the oven. The tricky part can be the roasting time but if you follow my tips below you will have a juicy, perfectly cooked roast that everyone will love.  I use some dried onion flakes and some seasoning but a dried bag of onion soup mix works great as a seasoning as well so feel free to get creative with your seasoning.

As always be sure to leave me a comment and let me know if you make the roast and how you like it. Be sure to share my recipes with friends and family as well. Pin it, pass it on and spread the love.

Onion Crusted Prime Rib Roast

Prep Time: 20 minutes

Start to Finish: Approximately 2 hours

8 servings

Ingredients:

• 1 (4 lb) boneless prime rib roast
• 1/2 teaspoon garlic powder
• 3 tablespoons minced dried onion flakes
• Salt and fresh ground black pepper

Directions:

Place beef, fat side up, on rack in a shallow roasting pan. Sprinkle all sides and underneath the beef generously with garlic powder, dried onion flakes, salt and pepper. Allow prepared roast to sit for at least 20 minutes before placing in the oven to roast.

Preheat oven to 450°F. Place roast uncovered in oven and cook for 15 minutes at 450°F. Then, lower temperature to 325°F for approximately 60 – 90 minutes or until meat thermometer inserted into the middle of the roast reaches 135°F (for medium). The temperature will rise approximately 5 – 10 ° F once it is removed.

Remove roast and let stand about 15 – 20 minutes before slicing. The temperature will rise slightly while it rests, so be sure to keep that in mind when considering cooking time and desired level of doneness.

Cooking Tips:

Roast should be at room temperature before roasting in the oven. Prepare the roast and allow it to sit in the pan with the seasoning on it for about 20 minutes or more before roasting. You never want to roast an ice cold piece of meat so be sure to let it sit out.

Don’t add water or any liquid to the pan.

Letting the roast rest after cooking before slicing allows it to retain its juices.

A bone-in roast may need a little more cooking time so be sure to check the internal temperature after 1 hour of roasting.

An instant-read digital meat thermometer makes it easy to get a fast an accurate reading on the meat temperature.

I think a prime rib is best served Medium Rare to Medium. I think anything over 160°F becomes dry and very over cooked, but here is the general rule.

My general rule for Internal Cooking Temperatures

• Rare – Bright Red Center – Approx. 140°F, 63°C
• Medium Rare – Medium- Approx. 145°F, 63°C
• Medium – Well – Approx. 160°F, 71°C

Keep in mind that oven temperatures can vary so if you think your oven is not accurate, check the temperature by using an oven safe thermometer on the center rack in the oven and heat the oven for 15 minutes. Then check to see that your oven is reading the same temperature that it was set at. If it is off you will need to adjust your cooking time and temperature accordingly.

I originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Well it’s St. Patricks Day so I thought why not do something green. My Ricotta and Arugula Quiche isn’t exactly an Irish dish but it is green and oh so yummy. You can use spinach in place of the ricotta if you like but either way it’s simple and perfect for any time of day. Enjoy this and let me know how you like it.

Ricotta and Arugula Quiche

Prep Time: 10 minutes

Start to Finish: 1 hour

8 servings

Ingredients:

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 cup half and half
• 5 eggs
• 1 cup whole milk ricotta cheese
• 1 cup fresh arugula, coarsely chopped (or baby spinach)
• 2 cups shredded Italian cheese mix or shredded mozzarella
• Salt and fresh ground black pepper to taste

Directions:

Heat oven to 375°F. Unroll crust into an ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and flute. Prick bottom and side of crust with fork. Bake about 8 minutes or until very lightly browned.

In medium bowl, beat eggs, half and half, ricotta and salt and pepper with wire whisk or fork until well blended.

Layer the arugula and cheese in alternate layers into the piecrust. Pour egg mixture over layers of arugula and cheese.

Bake 40 to 50 minutes or until knife inserted in center comes out clean

Let stand 5 minutes before serving. Cut into wedges.

Cooking Tips:

Spinach or broccoli can be used to replace the arugula.

Three to four slices of chopped prosciutto can also be added if you like meat in your quiche.

Quiche can be served warm or cold.

For this year’s South Beach Wine and Food Festival, I had time for one great event and I chose the event called “The Q” hosted by Emeril Lagasse and Guy Fieri. Last year this was the “Bubble Q” but they could just name it “delicious” and it would be true every year.

The event was promoted by Moet & Chandon Champagne and Allen Brothers so there was plenty of bubbly and plenty of great barbecue (“Q”). Be sure to check out the cocktail recipe below.

Here is some video of the great time we had.

Belvedere Lemon Raspberry Caprioska (makes 1 cocktail)

• 1/2 of a large lemon cut into 4 wedges
• 4 fresh raspberries (frozen can be used but must be thawed first)
• 1 oz simple syrup
• 2 oz sweet tea Belvedere Ice Tea Vodka

Muddle the raspberries and lemons in a shaker with the simple syrup. Add vodka and ice. Shake well and pour into glass and serve.

Simple syrup can be purchased in the store or simply made by heating equal parts sugar and water in a saucepan over medium high heat until sugar is completely dissolved.

Syrup needs to be cooled completely before using.

Syrup can be made ahead of time and stored in a sealed container in the refrigerator.