Coconut Pineapple Orange Smoothie

This smoothie is going to take you places. If you’re like me, after just one taste, you’ll feel like you’ve been magically transported from here (your couch)…

To there, your favorite tropical spot! Mine, it has me reminiscing about our Honeymoon in Hawaii.

Another cold, rainy weekend here in CT, so this coconut pineapple orange smoothie will give you a taste of the tropics no matter what the weather is like. Made with fresh fruit, yogurt and milk. Yum!


  • 2 oranges
  • 1 banana
  • 1/3 cup pineapple (fresh is best, but canned works)
  • 1/4 cup yogurt
  • 1/3 cup coconut milk (any milk is fine to use)

Blend until smooth. Sprinkle with coconut

Chinese Chicken Salad

You’re indoors, staying safe at home; why not whip up a Chinese Chicken Salad with Sesame Dressing.

This big bowl of flavor is fast, fresh and figure-friendly!! Bonus!! This has become my go-to alternative to have for lunch while WFH.

Colorful mix of tastes and textures, from shredded veggie slaw and tender chicken to crunchy almonds, Chinese noodles and yes, of course – Mandarin oranges. All that goodness is tossed in a homemade sesame dressing that is sweet and tangy.

This Chinese Chicken Salad is ideal for meal prep and lunches on-the-go for when we go back to normal life. But for now, enjoy in your comfy matching loungewear. It makes a lot; so enjoy it again and again.


  • 4 cups shredded cooked chicken
  • 3 cups packaged broccoli slaw
  • 2 scallions, thinly sliced
  • 1/3 cup sliced almonds
  • 1 cup crispy Chinese noodles
  • 1 cup Mandarin oranges
  • 4 cups shredded cooked chicken
  • 3 cups packaged broccoli slaw
  • 2 scallions, thinly sliced (white and green parts)
  • 1/3 cup sliced almonds
  • 1 cup crispy Chinese noodles
  • 1 cup Mandarin oranges
For the Dressing:
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable oil
  • 2 Tablespoons sugar
  • Salt and pepper to taste
  • 2 Tbsp white sesame seeds


In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Whipped Coffee

Whipped Coffee is the BEST thing ever! It’s only 3 ingredients! It’s a fluffy and incredibly delicious way to make your morning coffee, and takes only 5 minutes with a Blender Bottle! You can make it hot or cold!

What you will need…….

A Blender Bottle (with the metal ball)

  • 2 Tbsp sugar
  • 2 Tbsp instant coffee
  • 2 Tbsp hot water
  • Cup with ice
  • 4 oz of your favorite milk
  • Place sugar, coffee, and hot water in the blender bottle with the metal ball and give it a shake, it will become foamy, and frothy
  • Add the coffee to a glass filled with your favorite milk.
    • If you wish to have this hot, just warm up your milk and put coffee on top of your warm milk
  • Using your spoon or straw, stir vigorously to swirl it into your milk.
  • Sip and Enjoy!

Pulled Pork Sandwich with Pineapple Slaw

Cooking Pork is actually harder than you think. Especially if you are barbecuing it, the pork could come out dry and blah. But what if you make pulled pork by bathing the pork in homemade barbecue sauce and letting it soak in all of that sweet and tangy deliciousness?? And then topped with fresh slaw – what is a better combination than that??

I don’t know any, do you?? Oh I know, what about a nice surprise in the fresh slaw…..PINEAPPLE!

An Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite burger, fish taco, or pulled pork with this one.

Ingredients for Pulled Pork:

  • 1 lb pork tenderloin
  • Salt and Pepper to taste
  • 2 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup tomato paste
  • 1/2 cup favorite BBQ sauce
  • 1/4 cup vinegar
  • 2 Tbsp dark brown sugar
  • 1 Tbsp red pepper flakes
  • 1 tsp mustard powder

Directions for Pork:

  • Combine all ingredients into a crockpot, cook on LOW for 6 hours
  • Turn crockpot to Warm once cooked through
  • Shred the pork with two forks right in the sauce (it will be pretty easy to shred). Keep meat in crockpot until ready to serve.
  • To serve, mound as much of the pulled pork and sauce onto each of your favorite bun and top with some pineapple slaw.

Ingredients for Slaw:

  • 12 oz (bag) broccoli coleslaw
  • 20 oz (can) unsweetened pineapple tibits, drained, 6 Tbsp. liquid reserved
  • 1/2 cup sliced green onions
  • 1 cup mayonnaise
  • 1 Tbsp seasoned rice vinegar
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon kosher salt

Directions for Slaw:

  • In a large bowl combine broccoli coleslaw, cabbage, pineapple and green onions.
  • In a small bowl, whisk together mayonnaise, rice vinegar, reserved pineapple liquid, pepper and salt until smooth. Add to broccoli mixture; toss to coat.
  • Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving. 

Enjoy – see you in the Kitchen!

Chili Lime Steak Fajitas

Chili Lime Steak Fajitas are so juicy and full of incredible flavors! The secret lies in this incredibly popular and easy to make marinade!


  • 2 tablespoons olive oil
  • 1/3 cup freshly squeezed lime juice
  • 2 tablespoons fresh chopped cilantro
  • 2 cloves garlic , crushed
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes 
  • 1 teaspoon salt and pepper
  • 1 pound (500 g) steak (rump, skirt or flank steak); cut into strips against the grain

  • 2 bell peppers, red and green sliced
  • 1 onion, sliced
  • 1 avocado sliced (optional)

Love these Wüsthof knives; they are an investment!


  • flour tortillas (optional) (which is what I used this time around)
  • Lettuce leaves for low carb option
  • Extra cilantro leaves to garnish
  • Sour cream (optional) to serve


  • Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.
    *Refrigerate the reserved untouched marinade to use later*


  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes. 


  • Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.


  • To serve pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings). Make it your own – it is your ‘TACO TUESDAY’ after all.

Enjoy – see you in the Kitchen!

Chipotle Honey Chicken Skillet

Honey Chipotle Skillet Chicken is skillet recipe jam packed with flavor, SUPER easy and will be on permanent rotation in your house as it is in our house.

Honey Chipotle Chicken Skillet is the Perfect Balance of Sweet and Spicy!

This recipe is perfect to alter to your family’s taste. You can make it as sweet or as spicy as you prefer! The sauce is the main focal point to this recipe and it pairs wonderfully with a bright, sweet mango salsa.

Like I said, this is so so easy and fast. I used my cast iron skillet for this one, because it really heats evenly and gives the chicken a nice brown color.


  • 7 oz can chipotle chiles in adobo
  • 1 1/2 cups of your favorite BBQ sauce
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup whiskey
  • 20 cloves of garlic
  • 1 lime, juiced
  • 8 large bone-in, skin-on chicken thighs
  • Salt and Pepper, to taste
  • 4 Tbsp. honey
Mango Salsa:
  • 1 large, firm mango, pitted and finely diced
  • 1/2 cup of onion, diced
  • 1/2 cup of red pepper, diced
  • 1/4 cup cilantro leaves
  • grated zest of 1/2 lime
  • Salt and Pepper to taste


  • In a blender or food processor, combine the chipotles, bbq sauce, brown sugar, bourbon, garlic, and lime juice and process until smooth, about 30 seconds
  • Season chicken generously with salt and pepper
  • Add marinade and chicken into a ziplock bag and refrigerate for 2-24 hours
  • Preheat oven to 375F, remove chicken from marinade and transfer to a cast iron skillet and bake for 35 minutes
  • Remove chicken from the oven, baste with remaining sauce and drizzle with honey, bake for additional 10-15 minutes.
  • Meanwhile, fry your tortilla chips, and make your mango salsa by tossing the ingredients in a bowl and seasoning to taste.
  • Serve the chicken with salsa and chips. Or switch it up and serve with rice, quinoa, or a salad.

Enjoy – see you in the Kitchen!

Cleaning your Gas Stove Top

Method for Grates

  • Fill the shallow dish with a 50/50 mix of water and vinegar. Use enough to cover the grates when you put them in the pans.
  • Place the grates in the vinegar solution.
  • Allow to sit in solution for 30 minutes.
  • Pull out the grates out of the mixture and rinse them.
  • Mix the baking soda and water into a nice thick paste.
  • Coat the grate in the baking soda paste.
  • Allow them to sit for 15-30 minutes
  • Use the scrub brush to remove caked on food and grease.
  • Rinse and spot clean as necessary.

It is best to wipe up cooking spills as you make them, but that doesn’t always happen. No matter how carefully you try to clean as you go, you sometimes have to clean burnt on food and grease from the grates and burners on your gas stove.

Mango Salsa with Homemade Tortilla Chips


  • 1 large, firm mango, pitted and finely diced
  • 1/2 cup of onion, diced
  • 1 jalapeño pepper, diced
  • 1/4 cup cilantro leaves
  • grated zest of 1/2 lime
  • Salt and Pepper to taste
  • 12 6 inch round corn tortillas, cut into triangles
  • vegetable oil


  • Fry in pan 12 6-inch round corn tortilla (cut into triangles) in batches until golden brown. About 5 minutes per batch, then transfer to a plate lined with paper towels, season with salt and lime
  • See (how to cut a mango)
  • Put the diced mango, onion, jalapeño and cilantro in a medium bowl. Toss with lime juice.

Cutting a Mango

  • Cut away sides from pit: The mango has a flat-ish oblong pit in the center of it. Your objective is to cut along the sides of the pit, separating the flesh from the pit.
  • Holding the mango with one hand, stand it on its end, stem side down. Standing up the mango up like this you should be able to imagine the alignment of the flat, oval pit inside of it. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit.
  • Then repeat with the other side. You should end up with three pieces: two halves, and a middle section that includes the pit.
  • Make crosswise cuts in flesh: Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Invert the mango half so that the cut segments are sticking out like a hedgehog.
  • Cut or peel segments away: At this point you may be able to peel the segments right off of the peel with your fingers. Or, you can use a small paring knife to cut away the pieces from the peel.
  • Cut away pit: Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel. You may be able to extract a little extra mango from around the pit.

Spice-Rubbed Seared Ahi Tuna

Another date night idea – since we are staying safe, staying home, trying to stay sane…!?

Another re-created recipe from our favorite date night spot, Seared Ahi Tuna.

Ahi is the Hawaiian name for yellowfin and bigeye tunas. Both of these types of tuna have flesh that ranges in color from pink to deep red. Pink flesh is usually found in smaller fish and deep red found in the larger fish that live deeper in the ocean.

When seared on the outside and left rare in the middle, ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. (AKA – My meat lover, Husband)

This recipe is not only easy to make; it takes just a few minutes to cook. It has very little fishy flavor if prepared correctly.

When choosing your tuna steaks, you may have the option to buy ahi tuna that is “sashimi” or “sushi” grade. This will be stated on the label, look for a 5 or 6 ounce steak. “Sashimi” or “sushi” grade simply just means that the fish has been frozen to kill any parasites before it is consumed or prepared.


  • 1 1/2 pound center-cut ahi tuna fillet
  • 2 tbsp./30 mL vegetable oil (for cooking)
  • Garnish: 3 lemon slices
  • 1 tbsp. white sesame seeds
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • Salt and Pepper to taste


  • In a small bowl, combine all the spices. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
  • Place a thick-bottomed cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until the desired doneness is reached.
  • Remove the tuna steak, serve with your favorite starch, and vegetable. Garnish with additional lemon if desired.
  • Wasabi Mashed Cauliflower or wasabi mashed potatoes