Beer Cheese

1 lb. Sharp Cheddar (good quality, shredded…NOT FROM A BAG!!!)
2 8 oz. Cream Cheese (can use Light)
1/2 to 3/4 of a Wheat Beer of Choice
2 tsp. Worcestershire Sauce
2-4 Cloves Garlic
1 tsp. Dry Ground Mustard (Coleman’s)
Salt and Pepper to taste

2 Tbs. Horseradish
Dash Hot Sauce
Handful of Chives, Garlic Chives or Parsley to Garnish

Sourdough Pretzels
Snap Peas

1. Soften Cream Cheese.
2. Grate Cheddar Cheese.
Using a Mini Food Processor:
3. Add Garlic, Salt and Pepper. Pulse to Mince.
4. Add Chives. Pulse to combine.
5. Add Cream Cheese. Pulse to combine.
6. Add Shredded Cheddar. Pulse to combine.
7. Add Worcestershire, Ground Mustard (Horseradish & Hot Sauce, if using). Pulse.
8. Add 1/2 Bottle of Beer. Pulse until nice, spreadable consistency. Adding up to 3/4 of the beer if needed.
9. Scoop into Serving Dish and CHILL until ready to use!

* Can make a day ahead of serving. Remove from Refrigerator about a half hour before serving.
** This dip IS freezable up to 3 months.
*** Serve Garnished with Whole Grain Mustard and Chives or Scallions

Strawberry Frosé

The Best Strawberry Frosé

There are so many ways to make Frosé.  I tried out a couple of different methods, and this one is by far my favorite!  It is the simplest, tastiest and, added bonus, can be enjoyed 3 different ways:

 1. Immediately, Straight out of the Blender

2. In an Hour, after being popped in the Freezer

3. That Night, as a Granita

If you’re anything like me, you like (and need!!!) options.  This way I can prep ahead, or Wow guests as they are coming through the door.  My favorite way, and what you see in the picture above, is #2. The pop the blender back into the freezer for an hour or so method. Regardless of which way you choose, yo only need 5 simple ingredients.  Bottle of Rose, Strawberries, Sugar, Lemon and……my secret ingredient….Vodka!!!  The Vodka helps with the freezing consistency, making this Frosé perfection!


  • 1 Bottle COLD Rosé
  • 1 Pint Strawberries, hulled and stemmed
  • 1/2 Cup Sugar
  • 1/2 Lemon, juiced
  • 1/3 Cup Vodka

Put all ingredients (Rosé, strawberries, sugar, lemon juice and vodka in a blender. Blend until strawberries are puréed. Taste for sweetness/tartness. (Add more sugar or lemon juice if needed…depending on sweetness of strawberries and Rosé). Add 1 1/2 – 2 cups of ice and pulse until desired consistency. Serve on glass immediately, because you deserve it! But my favorite way is to pop the blender right into the freezer for 30-45 minutes (or until your guests arrive) and then you have the PERFECT FROSÉ, like you see in the pictures above. Or, you can pour onto a flat cookie sheet and freeze for 2 hours. Then, scrape “granita” with a fork to fluff and then refreeze until you are ready for a fun, refreshing dessert! Just scrape again with a fork and serve in a little dish or pretty bowl. ENJOY!!!


Blue Ribbon Chicken

Blue Ribbon Chicken

Blue Ribbon Chicken

This recipe is my super-basic take on the ever-so-delicous Chicken Cordon Bleu, which is typically breaded and fried.  I am trying to lighten up recipes and cut down on bad fats and carbs, so I got creative and simply increased the flavors and baked it!  You will fall in love with this recipe not only because it hits all the flavor notes: creamy, salty, and tangy; but also it does not take long to prep in the kitchen, as the ingredient list is short and sweet!  I lighten up the normally breaded chicken and throw in a flavor boost by substituting Dijon Mustard for the panko or breadcrumbs.  This adds a zippy coating to the outside of the chicken that is absolutely divine.  I also use Smoked Ham instead of regular to increase the flavor depth.  I considered using proscuitto instead of ham, but didn’t want to overpower the chicken with the saltiness of the proscuitto since I was using Swiss and Brie cheese.  This recipe should be easy to change up by trying a different type of meat and experimenting with various cheeses.  I knew I wanted to use the Swiss, because it pairs so well with Dijon, and I just happened to have some leftover brie I needed to use up, so I thought, Why the heck not?!?!  And the results were FANTASTIC!

I thought the most difficult part of this recipe was going to be butterflying the chicken.  I was pleasantly surprised when it turned out not to be as messy and disastrous as I had imagined.  The most important part when butterflying is to be sure you are using a nice, clean dry chicken breast and you have a well sharpened knife.  A good knife will slice through the chicken easily, and not tear or rip the meat apart.  So, just take your time and be careful and I’m sure you will be just as successful as I was!  Now I can’t wait to butterfly more chicken and stuff it with all types of different ingrendients and bake it!  Perfect for a Healthy Dinner!

Tomato, Basil, Mozzarella

Roasted Red Pepper & Goat Cheese

Spinach, Garlic & Feta

Artichoke, Sundried Tomato & Olive

Pepperocini, Salami & Provolone

All of these options sound like they need to be taste tested… But I digress…….those will have to be tried at a later date.  Now, back to my Blue Ribbon Chicken.


Yummmmmm, looks amazing, doesn’t it???  Ok, here’s how you make it!

First you grab these basic ingredients out of your fridge:

Smoked Ham, Sliced Brie, Sliced Swiss, Dijon Mustard and Black Pepper


Pretty Simple,  just as I promised!  Next, make sure your chicken breasts are clean and dry and give them a quick butterfly then season the inside with Salt and Fresh Ground Pepper.


Butterflied Chicken Breasts with Ingredients Ready!


How To Butterfly a Chicken Breast

Place your chicken breast on a cutting board and (with your hand flat on top of it) use a sharp knife to slice halfway into one side of the breast….starting at the thicker end and ending at the thin point. Be very careful not to cut all the way through to the other side! Then open the breast up so that it resembles a butterfly.  And voilà, a perfectly gorgeous butterflied chicken breast.  You can also pound it out a little bit now between wax paper to allow the chicken to cook evenly.

Layer the Ingredients inside the butterflied chicken breast.

Now, the chicken breasts are butterflied, opened and seasoned.  Next you start to layer.  First put a small dollop of Dijon Mustard on each breast.  Then layer a Slice of Swiss Cheese, 2 Slices of Smoked Ham and 2 Slices of Brie Cheese.

Coat the Chicken Breast Dijon Mustard and Fresh Ground Black Pepper


Lastly, close up the now stuffed chicken and coat the outside in Dijon Mustard and Fresh Ground Black Pepper.  You can use a bamboo toothpick to help keep the fillings in, but I was OK with some of it leaking out to help create a “sauce” so I actually skipped this step.  Depending on the ingredients,  you might need to use one to help with the seal.  Just be sure to SOAK WOODEN TOOTHPICKS IN WATER for 15 minutes before you use them so they won’t burn in the oven!


This isn’t a gorgeous picture, but here it is, fresh out of the oven. You can see the gorgeous juices  it made and allowed the chicken to stay nice and moist.


Bake 385º for 25-30 minutes or until chicken is done (the juices run clear or 160º) and the cheese is all melty and bubbly.  Serve with any green veggie!  I made  Roasted Brussel Sprouts, Mushrooms and Peppers with a little EVOO, Garlic Salt and Fresh Ground Pepper.


Blue Ribbon Chicken


Seriously, it doesn’t get much easier or tastier than this!  I hope you try it and fall in love.  This one with definitely be making its rounds in my weekly recipe rotation.  You can even make and stuff the chicken ahead of time and just pop it in the oven when you are ready!


Heat Oven to 385º.  Spray Casserole Dish or Pyrex  with nonstick spray.  Butterfly Chicken Breasts and season with salt and pepper.  Dollop a teaspoon of Dijon Mustard on each opened breast and smear.  Layer Swiss, Ham and Brie into butterflied chicken.  Close Chicken tightly keeping all ingredients inside and seal with a few toothpicks, if using.  Season outside of stuffed chicken with fresh pepper & salt.   Then coat entire outside of each chicken breast with 1 teaspoon of dijon mustard.  Put in preheated oven and bake for 25-30 minutes or until the chicken is done!


The salty, smokey, creamy chicken is just oozing with flavor.

And here is a quick pic of my side!

Before Roasting:

Brussel Sprouts, Mushrooms and Peppers heading to the oven to roast!



We like a little bit of char on our Roasted Veggies!


And, I forgot I added a few torn pieces of leftover bacon that we had cooked that morning for breakfast.  I added it to the veggies the last 3-5 minutes of cooking.  The bacon was already cooked, so I just wanted to warm it up and let some of the grease get in those veggies for another pop of flavor!



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Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup


In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..


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Best Buckeyes

Merry Merry and Happy Everything!!!

This post is going to be short and sweet. I stumbled across hundreds of Buckeye recipes. I combined a few of my favorite ones and created THE BEST RECIPE EVER for Buckeyes. Seriously, these are most delicious ones I’ve ever tasted or made. Rich, creamy, smooth….I could go on and on about them….but I won’t. So, here ya go:



  • 2 Cups Creamy Peanut Butter
  • 1 Stick Salted Butter, softened
  • 2 heaping Tablespoons Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 1/4 – 3 1/2 Cups Powdered Sugar
  • 1 pack (14 oz) Ghirardelli Dark Chocolate Melting Wafers
  1. Using a stand mixer, beat Peanut Butter and softened Butter until well mixed.
  2. Add Brown Sugar and Vanilla Extract and mix.
  3. Gradually add Powdered Sugar, one cup at a time, until completely combined.  (Start with 3 1/4 cups and adding more if needed)
  4. Scoop into desired size ( tablespoon)  and roll into balls in between your palms. ( If dough is sticking to hands…. add a little more powdered sugar until correct consistency.)
  5. Line Cookie Sheet with wax paper and place balls on it (not touching). Freeze  at least 20 min.
  6.  While PB balls are in the freezer, melt the Chocolate Wafers according to package directions. (I also add in a 1/2 teaspoon Coconut Oil to help give the chocolate a gorgeous sheen!)
  7. When chocoate is ready, take PB balls out of the  freezer. Spear top of each ball with a toothpick, and holding the toothpick, dunk into the melted chocolate, place on wax paper and remove toothpick. Repeat for all balls.
  8. When finished, using the pads of your finger, gently rub out the toothpick hole on the top of the PB ball.
  9. Return to fridge or freezer to let chocolate harden.
  10. Enjoy!!!!


EDB Tips:

*When adding in the powdered sugar, add all 3 cups (one cup at a time).  Once you add the last 1/3 cup, your dough may be perfect.  If the dough is sticky or won’t hold a ball shape, you need a add more powdered sugar, one tablespoon at a time until you get the perfect consistency….smooth and creamy

*These are best kept in the fridge or freezer ….if you leave them out, they tend to magically disappear! 😉

*You can use any chocolate, but I prefer the dark to balance out the sweetness of the powdered sugar

*If you don’t use Salted Butter, be sure to add a pinch of salt before you add in the vanilla!


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Cheeseburger Pie

Have you Ever Heard of

CheeseBurger Pie???

…Me neither! 🤣

But, My Kids LOVE it!!!

My MIL made them Cheeseburger Pie when she came to babysit last month,  and now they are BOTH requesting it.  That’s right….


So, I just had to share with you a dinner that I can add to the (very short) list I like to call:  “Dinners Both Kids Will Eat”.  These dinners, as we all know, are few and far between, so when I find one, I feel its my parental duty to share!!!

I made my first one this week, by request, and only have one picture taken right out of the oven, pre-slicing.  The kids (and hubby!!!) gobbled it up so fast, I never had a chance to get a good pic of a slice. I’m sure I’ll be making this again next week. I’ll try and snap a pic then and update the post.  As for now, I wanted to get the recipe out to y’all asap!!! Enjoy and share with all the parents you know!  This ones a life changer!  Nana made the original recipe from and I have made a few adaptations.  Here’s my version below:

cheeseburger pie



  • Heat Oven 400° F.  Make sure the oven rack is in the middle.  Coat one 9-inch pie dish with Cooking Spray.
  • Warm frying pan over medium heat.  Warm 1 tablespoon Oil.  Add diced onion.  Sprinkle with salt and pepper and cook for 5 mins or so until golden but not brown. Raise Heat to Med-High and add ground beef, salt, pepper, and dry mustard. Stirring occasionally until the meat is browned.  Add Worcestershire sauce and stir.  Then add garlic and cook 1-2 mins until fragrant, but not burned!!! Take off heat and Drain Off Fat.  Spread cooked meat mixture evenly into the pie dish.
  • In food processor, pulse together flour, baking powder, sugar and salt.  Add the cold butter pats and pulse until mixture starts to look like breadcrumbs.  Add milk and eggs and pulse until mixture is blended.
  • Pour batter over meat mixture in the pie dish.
  • Top with shredded cheese of choice (totaling about a cup).
  • Bake until set and a gorgeous golden brown.  About 25-35 mins or until a knife inserted into the middle comes out clean.
  • Let cool for 5 minutes.  Slice and served garnished with fresh chopped parsley or chives.


You can change this basic recipe up tons of ways!!! Simple additions depending on your families tastes and preferences.  Heres a list of some simple, delicious ingredients to add:

  • Mushrooms
  • Spinach
  • Red Pepper
  • Roasted Red Pepper
  • Pepperocini
  • Parsley
  • Rosemary
  • Tomatoes

If your kids won’t eat chopped Onion and Garlic, you can always try adding 1 tsp Onion Powder and 1 tsp Garlic Powder.

 Or try adding Sliced Scallions or Green Onion.

Experiment with your favorite 🧀Cheese on top.  Feta, Mozzarella, Parm, Goat,Blue, Fontina…the list goes on and on!!!

🌶🌶🌶Spice It Up a little with some Hot Sauce, Crushed Red Pepper or Cayenne.


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Eat, Drink & Be Kari







Baked Camembert Wreath

Happy Holidays!!!


The Tree is Trimmed…so it must be time for Prosecco, Pear Nectar, Ginger Liquor and Pomegranate Arils.…a delicious concoction….Try It IMMEDIATELY, you won’t be disappointed!


These Rudolph Pancakes for the kids Christmas Eve Breakfast were a hit!!!  And pretty simple to make.  Bacon Antlers, Banana and Blueberry Eyes and a cute Strawberry (or Raspberry) Nose <3

Happy New Year to You and Yours!!!

I don’t know about you, but my Holiday was a whirlwind of crazy, happy, exhausting fun.  We ate too much, we drank too much….but, lucky for you, I was constantly making cocktails, apps, food and desserts….it felt like,  24/7.  On the plus side, now I can share them with you!  First, my most requested recipe: Camembert Holiday Ring.  Not only is it stunningly gorgeous, it is simple to make and beyond delicious…… of my biggest party hits this season!  I hope y’all enjoy it as much as we did…a few times!!!  Feast your eyes upon this, and imagine the amazing smells……

Baked Camembert Wreath with Rosemary, Garlic, Honey and Pomegranate Arils

I mean, you have absolutely no idea what a hit and a super huge crowd pleaser this is!  Give it a shot.  The prep is super easy, but the rolls take a LONG time to rise.  Make sure you give yourself 3 HOURS to let the frozen rolls rise, or 2 HOURS if the rolls are thawed.

Trust me, it is worth the wait!!!



Camembert Cheese in box
Frozen Parkerhouse Style Yeast Rolls
Garlic Slivers
Honey to drizzle over the cheese
Fresh Pomegranate Arils

Organic Rosemary sprigs
Organic Cracked Black Pepper

Maldon Sea Salt

Cover a large baking pan with parchment paper (or use a baking or pizza stone). Place the Camembert IN THE BOX in the center of the baking pan. Arrange frozen dough balls into 2 Circles surrounding the Cheese….be sure to leave about a little space in between the rolls and between the circles.  Remove Cheese and Refrigerate until ready to bake. Thaw Rolls in a warm, draft-free area for a hour. Then, allow rolls to rise (double in size) for another 2 hours.
When the rolls are almost ready, its time to prepare the cheese!  Cut slivers into the cheese and stud with garlic slices. Poke small Rosemary branches into the cheese. Drizzle with honey, EVOO, and Fresh Black Pepper. When the rolls have risen and you are ready to bake, brush rolls gently with melted butter. Place Prepared Camembert into the middle of the wreath of Rolls in the cheese box it came in!  Bake 375° for 13 – 15 minutes or until Camembert is melted and Rolls are golden brown. Using parchment paper, slide wreath off onto serving platter, or go for the rustic look and serve as is!  To Serve: Brush Rolls with Butter (yes, again!!!) and sprinkle with Maldon Sea Salt, Pomegranate Arils, and Fresh Chopped Rosemary and a drizzle of fresh Honey (if desired).  TIP: Let Cool for at least 5 minutes before cutting into the cheese….so it has time to set back up a bit and is not too runny.


~ Impress Your Guests, Relax, pour some Prosecco and Enjoy ~


I hope you make this and knock it out of the park!  This does serve a bunch of people, so if it is a small dinner party or cocktail party, you can always use half the amount of rolls and cut the baking time a bit.  Don’t be fooled by the little bitty frozen rolls….they really proof and rise and turn into a generous sized yeast roll!


Can’t wait to share more with you all!

                Merry Merry & Happy Everything!!!


Eat, Drink & Be Kari


Ice Cream Sandwich Cloud

ice cream sandwich cloud layer cake

Ice Cream Sandwich Cloud

Ice Cream Sandwich Cloud

this will be the easiest, tastiest, loveliest layer cake you’ll ever make!  so simple, that my kids did most of it!!!


As promised, I’m getting this recipe out for the upcoming Holiday weekend.  This simple showstopper will be a HIT at your 4th of July Cookout with both kids and adults.  You can also customize the cake in tons of ways!!!  Set up a cute little topping stations with:  Chopped Nuts, Caramel, Hot Fudge, Strawberries, Cherries…just set the toppings out and let the partiers go wild!!!  You can also make it smaller or larger by adding more Ice Cream Sandwiches…just be sure to buy a little more Cool Whip as well!  The hardest part of this cake is to make sure you have enough room in your freezer to store it.  I put mine on foil on a baking pan to make it and transfer it back and forth.  That worked perfectly.  Just make sure there is room in our freezer for it to sit straight!  I used our deep freezer.  Ok, so this is going to be a quick, basic recipe blog post because I don’t have time to edit and take quality photos.  The Cloud was demolished so quickly, I’m going to have to remake the cake to take better pics.  These are the ones I snapped along the way with my iPhone.  They will do for now, so my lovely readers can get ready for the weekend!

It cuts beautifully and is a fun presentation!

It cuts beautifully and is a fun presentation!

Layered Ice Cream Cloud Cake


1 box Ice Cream Sandwiches (12 Sandwiches)

1 Large Container Cool Whip (16 oz)

2 tsp Vanilla Extract

Assorted Toppings

*Cover Baking Sheet with foil.  Lay another LONG sheet of foil on top with enough excess foil to lightly cover and protect your cake!  Unwrap 4 Ice Cream Sandwiches and lay them side by side, touching.  Open Cool Whip and add 1 tsp Vanilla.  Lightly fold in top half of Cool Whip with a spatula.  (TIP: This is what makes the flavor POP a bit more and makes the Cool Whip taste more homemade!!!)  Add a few dollops of Cool Whip on top of 4 Sandwiches.  Drizzle light layer of Hot Fudge on top.  Place in freezer for 10-15 minutes to let the first layer of Cool Whip and Hot Fudge harden on the Ice Cream Sandwiches.  Take out of freezer and add 4 More Ice Cream Sandwiches on top.  Repeat with Cool Whip and Hot Fudge.  Put back in freezer for 15 minutes.  Take out of freezer and add remaining 4 Ice Cream Sandwiches.  Now, drizzle a bit of Hot Fudge on the last layer of Ice Cream Sandwiches.  You should have about a 1/2 carton of the Cool Whip left.  Add your  other teaspoon of Vanilla to the Cool Whip and fold in with spatula.  Carefully Coat the ENTIRE CAKE with the remaining Cool Whip.  Its fun, its simple….just make it look like a fluffy cloud.  Pop back in the freezer until ready to serve!!!!  Enjoy!


let me break it down for you!

Lay out 4 Ice Cream Sandwiches

Lay out 4 Ice Cream Sandwiches


Add 1 tsp Vanilla to Cool Whip and gently fold in with a spatula

Add 1 tsp Vanilla to Cool Whip and gently fold in with a spatula


Add a layer of Cool Whip and drizzle of Hot Fudge

Add a layer of Cool Whip and drizzle of Hot Fudge, then pop in freezer for 10 minutes

Add 4 More Ice Cream Sandwiches on too (making sure you always layer them the same way!!!!)

Add 4 More Ice Cream Sandwiches on too (making sure you always layer them the same way!!!!)


Repeat: Cool Whip, Hot Fudge Drizzle, Freezer

Repeat: Cool Whip, Hot Fudge Drizzle, Freezer


Add last 4 Ice Cream Sandwiches for the last, top layer

Add last 4 Ice Cream Sandwiches for the last, top layer


I didn't get a pic of this step, so instead I'm showing y'all my lovely helpers!! But, here you add a drizzle of Hot Fudge directly ON the sandwiches BEFORE you do your final coat of Cool Whip and create the "Cloud" effect

I didn’t get a pic of this step, so instead I’m showing y’all my lovely helpers!! But, here is where you add a drizzle of Hot Fudge directly ON the sandwiches BEFORE you do your final coat of Cool Whip and create the “Cloud” effect

Flavor the last half of the Cool Whip with 1 tsp Vanilla

Flavor the last half of the Cool Whip with 1 tsp Vanilla


CAREFULLY coat the entire cake with the remaining Cool Whip then freeze for a few hours or until ready to serve!

CAREFULLY coat the entire cake with the remaining Cool Whip then freeze for a few hours or until ready to serve!


Ice Cream Sandwich Cloud

Ice Cream Sandwich Cloud

It cuts beautifully and is a fun presentation!

It cuts beautifully and is a fun presentation!


I cut the large pieces into half for the kids and let the go wild with their toppings of choice!

I cut the large pieces into half for the kids and let the go wild with their toppings of choice!


Happy 4th Of July to you and yours!!!  I hope y’all enjoy this as much as my kids and our friends did!  Get the kiddos in the kitchen for this one and let them help!!!

Dash just couldn't help himself!!!

Dash just couldn’t help himself!!!

Eat, Drink & Be Kari




Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto



1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.


let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper


Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula


Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!


Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor


Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed


Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination






Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

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Eat, Drink & Be Kari



Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……



The SAUCE……..

Mediterranean pan-seared Halibut with zoodles


Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!


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