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!!!


Eat. Drink. Be

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Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard


2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped


In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

The beet puree can be refrigerated overnight. Reheat gently before serving.
Pair this dish with a lightly earthy Burgundy.

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!






Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips


Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300°.  Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using.  You want to have a single layer of kale chips, and no overlapping pieces.  Wash Kale and rip into large pieces, removing the stalk.  Place into Salad Spinner and spin until dry.  In a large bowl, add kale and splash with vinegar.  Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar.  Next, drizzle the EVOO and add the Salt & Pepper.  Massage again for about 15 seconds to coat.  Spread out on Baking Sheet(s) and Bake about 15-20 mins.  Slow and Low is the key.  Watch closely for tips starting to brown and crisp.  That’s when you know they are ready.  The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots.  Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering.  Just, BE GENTLE…as these delicious chips are now light and airy and delicate!  (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!)  Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM.  The Kale Chips will “harden” a set up some more after taking them out of the oven.  If you overcook them, they will be too delicate and paper thin and crumble.  If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad!  Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

image image image image




Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas


Ok, we’ve all seen this recipe floating around.  I’ve personally seen it so many different places, I can’t give proper credit to the original.  For that, I apologize.  As for you, dear readers, I decided to try it out!  I made up my spice mixture, and the results were DELICIOUS!!!! I couldn’t wait to share it with y’all!  Try it, you’ll love it.  Skinny, delicious, and easy clean-up!  The perfect recipe for a Weeknight supper!  These are the ingredients I had onhand, so this is what I used!  Feel free to add or omit as needed! For example, if you don’t like mushrooms or tomatoes…leave them out! Only like red bell peppers and not green….no problem, double up on the red or add an orange or yellow.  The recipe is basic and pretty much foolproof.  Make it like you like it!!!

Gather Your Ingredients

Gather Your Ingredients

Slice Ingredients

Add Sliced Ingredients into Greased Dish


Coat with Spice Mixture

Coat with Spice Mixture & Oil.  Mix to Combine.


Bake in Oven

Bake in Oven…it smells YUMMY!!!


It's Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

It’s Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

Skinny Baked Chicken Fajitas


  • 1 lb Organic boneless, skinless Chicken (Breasts or Strips), cut into strips
  • 2 T Organic Grapeseed Oil (or light Oil)
  • 1 Organic Red Bell Pepper, cut into strips
  • 1 Organic Green Bell Pepper, cut into strips
  • 1 Organic Red Onion, cut into half moons
  • 1 Organic Yellow or White Onion, cut into half moons
  • 1 Package Organic Mushrooms, sliced
  • 1/2 Cup Organic Grape or Cherry Tomatoes, whole
  • 3-5 Cloves Organic Garlic, chopped


  • 2 T Organic Chili Powder
  • 1 T Ancho Chile Powder
  • 1 T (Roasted) Ground Cumin
  • 2 tsp Organic Oregano
  • 1 tsp Organic Onion Powder
  • 1 tsp Organic Garlic Powder
  • 1 tsp Organic Sugar
  • 1/2 tsp Organic (Smoked) Paprika
  • 1/8 tsp Organic Cayenne
  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  • Tortillas of Choice (La Tortilla Factory)
  • Organic Greek Yogurt or Light Sour Cream
  • Organic Cilantro
  • 1 Organic Lime
  • Organic Lime Wedges

*Preheat Oven 400.  Combine all Seasonings into small bowl and mix to combine.  Lightly grease a 9 x 13 Baking Dish.  Add all Ingredients to the dish.  Sprinkle Seasoning over Chicken and Veggies.  Drizzle Oil.  Mix with your hands to combine and evenly distribute the Seasoning.  Bake 30-45 minutes, stirring once.  Enjoy!



* Pop chicken in the freezer for 15 mins before slicing.

* Like it spicy?  Substitute Poblano Peppers or add in a few Jalapeños.

* Have some Leftover?  Make a Fajita Taco Salad or a Fajita Wrap, or add some chicken broth and have a nice Soup the next day for lunch or dinner!!!


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Drunken Punkin’ Chili

Drunken Punkin’ Chili


Guilt-Free Chili!  Super Healthy except for the Beer!

Guilt-Free Chili! Super Healthy except for the Beer!

It’s Fall Y’all!   Happy October 1st.  I don’t know about you, but I’m in the mood for all things pumpkin.  Super healthy and super versatile, it’s simple to take from sweet to savory.  Oh the Joys of Pumpkins.  Nothing says Happy Fall better than a house full of pumpkins.  From Food to Decor, Pumpkins are Perfect!  You can even imbibe in a delicious Pumpkin Beer.  Hence, the name for my chili: Drunken Punkin’ Chili.  Now, Let’s get this party started!!!

Gather Your Organic, Local or HomeGrown Ingredients

Gather Your Ingredients and get to Choppin’

And, as always, try and use Fresh Organic, Local or Homegrown Ingredients as much as possible.  Mine is Organic Drunken Punkin’ Chili (all except for the Beer).


Chopped: Red Pepper, Green Pepper, Carrots, Red Onion, Yellow Onion

In a LARGE SOUP POT Heat 2 T EVOO.  Add 1lb. of Ground Pork seasoned with Salt & Pepper (or your meat of choice. You can substitute Chicken, Turkey, Beef, or omit the meat altogether to make Vegetarian Drunken Punkin’ Chili).  After Meat is Nice and Brown, Add in Chopped Veggies.

Yes, this is a LOT of Veggies!!!!

Yes, this is a LOT of Veggies!!!!

Sprinkle with Salt & Pepper. Simmer on Med-High about 5 – 8 mins until Veggies start to turn translucent.  Meanwhile…

Slice Your Shrooms

Slice Your Shrooms

When Veggies are softened, Add Mushrooms to the Pot.

Simmer Shrooms until Softened

Simmer Shrooms until Softened.  DO NOT SALT!

Next, Add Garlic and Spices

Garlic and Spice Goodness

Garlic and Spice Goodness

Simmer the Garlic and Spices for about 5 mins.  Your house should start smelling heavenly right about now…

Add Fresh Tomatoes

Add Fresh Tomatoes, Seasoned with Salt and Pepper

Simmer until Tomatoes start to BURST.

Pumpkin Beer

Pumpkin Beer

Add 1 Bottle Pumpkin Ale and bring to a Boil.

Tomato Paste + Pumpkin

Tomato Paste + Pumpkin

Add 2 T Tomato Paste and 1 can Pumpkin.  Reserve about 2 T of the Pumpkin and set aside.

Should look something like this....

Should look something like this….

Add Cans of Beans and Simmer.

Handful of Fresh Greens

Handful of Fresh Greens

About 5 mins before serving, toss in a handful of sliced Tatsoi.

Drunken Punkin' Chili....DONE!

Drunken Punkin’ Chili….DONE!

Garnish with Scented Sour Cream, Parsley & Oregano

Garnish with Scented Sour Cream, Parsley & Oregano

Drunken Punkin’ Chili w/ Scented Sour Cream

1 Pumpkin Beer

1 lb. Ground Pork (chicken, beef, turkey, or omit for Vegetarian)


1 Red Onion diced

1 Yellow Onion diced

1 Red Pepper diced

1 Green Pepper diced

3 Carrrots diced

1-2 cups Whole Cherry or Grape Tomatoes

1 lb. Baby Bella Mushrooms sliced

2 cups Crushed Tomatoes no salt added

2 T Tomato Paste

1 Can Pumpkin (reserve 2 T)

4-6 Cloves Garlic minced

2 T Oregano

3 T Chili Powder

2 T Ground Roasted Cumin (or regular)

1 T Smoked Paprika

1 t Saigon Cinnamon

1/4 t Cayenne

1/8 t Red Chili Flakes

1/8 T Allspice

1/8 T Nutmeg

2 Cans Black Beans

1 Can Red Kidney Beans

1 Can Chili Beans

Handful of Tatsoi (or kale, chard, spinach…any hearty green)

Brown Meat in Large Soup Pot.  Add Chopped Onions, Peppers & Carrots. Season with Salt and Pepper. Simmer 8-10 mins until softened.  Add Mushrooms. Cook about 5 mins until Shrooms are cooked a bit. Add Garlic and Spices. Simmer 5 more mins until house is fragrant. Add Fresh Tomatoes and cook until they start to Burst.  Add Pumpkin Beer and Boxed or Canned Crushed Tomatoes. Bring to a Boil.  Drop Heat to Med-Low and Add Tomato Paste and Canned Pumpkin. Simmer 15-30 mins. Taste for Seasonings. Adjust. Add Beans. Simmer till Dinner!!!


Pumpkin-Scented Sour Cream

1 Cup Sour Cream

2 T Reserved Pumpkin Puree

1/2 t Cinnamon

1/2 t Cumin

Mix to combine.  Refrigerate until ready.


Healthy & Satisfying

Healthy & Satisfying


Again, feel free to adjust the seasonings and spices to your tastes.  And you can switch up the beans as well. Use up what you have on hand! I was thinking about adding corn, but went with the greens instead. You could try adding a cup or so of frozen corn in at the end and omit the greens.

Always use ingredients that YOU like!  If you hate mushrooms, like my Mom, leave them out or chop them in smaller pieces.  If you don’t have any Fresh Grape or Cherry Tomatoes, use and extra cup or so of canned or boxed diced tomatoes.  Or, if you don’t like them whole, chop them up before adding!

Also, in many Pumpkin Chili recipes, you see chipotle peppers in adobe sauce.  It is basically a super smokey jalapeño. I, personally, do not care for them. But, if you like it: use 1 or 2 peppers (seeds scraped out) and a few spoonfuls of the sauce.  A little goes a long way with these. Instead, I use a good Hot Sauce when serving, if need be. In this recipe I replaced it with some Cayenne Pepper. If i had a a fresh jalapeño, serrano or thai chile pepper, I would have sautéed those up with the veggies.

This recipe makes a HUGE Pot.  If you want to make it for yourself or a couple, cut the onion and pepper down to one and only 2 cans of beans.  And be sure to cut the spices in about half.

Also, I will adjust the seasonings at the END and take out a few ladlefuls to cool in bowls for the kids.  Then, I add the Hot Sauce or a tad more chili powder, or whatever else I think it might need.  That way I can add a bit more spice for the adults, but still keep it kid friendly!

Chili is one of the most versitile and forgiving dishes.   So easy to modify and make your own. I don’t think I have ever made a pot of chili that tasted the same as the next!  It all depends on what I have in stock in the pantry or what veggies I need to use up!  You could also change out the pumpkin for squash!

Really, With Chili, Anything Is Possible!



Spicy & Smokey Chicken Sammy

Spicy & Smokey Chicken Sammy

Caesar w/ Homemade Salt & Pepper Croutons 



LAST WEEK LIVING IN THE APARTMENT!!! Hopefully the food and pics will get better when we get moved in and settled!  I’ve been using my iPhone for pics and cooking with very little equipment.  Man, I can’t WAIT to move in!!!!  Anywho, this sammy was pretty darn good, and VERY easy to make!  You can also do the chicken and onions on the grill.  Enjoy!

Ingredients Ready!!!

Ingredients Ready!!!


2 Organic Boneless Skinless Chicken Breasts, Seasoned with Rub

1 Organic Vidalia Onion, Sliced

4 Organic Garlic Cloves, Whole

Organic EVOO, S&P

Spicy & Smokey Rub:

2 T Organic Chili Powder

1 T Organic Smoked Spanish Paprika

1 T Organic Ground Cumin

1 T Organic Ground Black Pepper

1 T Organic Salt

1/2 T Organic Ground Coriander

1/2 T Organic Garlic Powder

1/4 T Organic Ground Cinnamon

1/4 T Organic Crushed Red Pepper Flakes

Go ahead and season your meat a few hours before cooking.  Add a dash of EVOO and REALLY GET IN THERE!!! Give it a GOOD RUB and don’t be scared to use your hands!!! You can always wash them when your’e done!  Be sure to let the chicken come to room temp (30 mins or so) before cooking.

Lay O

Lay Onions in Skillet, Top with Garlic Clove, EVOO, S&P

Preheat Oven 300 or 325

Place Rubbed Chicken on Onions & Garlic to Roast

Place Rubbed Chicken on Onions & Garlic to Slow Roast

We are going to cook slow and low for a hour, hour and a half or so

MEANWHILE…….Get your bread leftover from last nights supper!


Cube Local Rustic Wheat Sourdough to make Croutons!

Toss with EVOO and Seasoning of Choice.  I used a combo of:

ORGANIC: Salt, Granulated Garlic, Granulated Onion, Black Pepper, Thyme, Savory, Mustard Powder & White Pepper

Put in Oven and Bake until Crisp.  Turn & Toss Once.  Takes about 15 mins…

Sooooo Good!!!

Sooooo Good!!!

Now, Let’s Check on the Chicken!

Done & DONE!!!

Done & DONE!!!

Nice Blacked Coating and Ridic Onion Jus

Nice Blacked Coating and Ridic Smokey Onion Jus

TIP: Let the Spicy Smokey Chicken Rest for about 5 mins BEFROE slicing!



Put on Onion Bun with Lettuce and a Nice Grainy Mustard!

Put on Onion Bun with Lettuce and a Nice Grainy Mustard!

Garlicy Onion & Jus

Garlicy Onion Jus

Top with Organic Munster & Onion Round

Top with Organic Munster & Onion Round

Side View looks DELISH!!!!

Side View looks DELISH!!!!


20130612-081426.jpg Kari



Veg-Tastic Frittata

Veg-Tastic Frittata

One of my wonderful girlfriends and I try to make a girls trip to the beach at least once a year.  Doesn’t always happen, but it’s awesome when it does.  Rachel is an amazing cook and we have so much fun in the kitchen.  She can plate food and turn it into art, beautiful to look at and super tasty to enjoy!  For this frittata, we used all sorts of produce we brought with us from our organic home gardens.  Between the 2 of us, we had all sorts of different options.  From 10 different kinds of peppers, radiant radishes, gorgeous greens, lush lettuces, beautiful & bountiful tomatoes, to herbs galore… and everything in between.  It’s like being in Fresh Organic Culinary Heaven.  A fabulous week with a fabulous person!  

saute ve

Quick Sauté of Vegs in Organic Coconut Oil, S&P

Preheat Oven 350. Simply sauté all the fresh ingredients in an oven safe pan over Med in 2 T Organic Coconut Oil.  Season with salt and pepper.

Veggie Mixture:

We used about a cup of Kale, handful of various peppers, onion, tomato, all sliced.  Cook 2-3 Mins.

Add Minced Garlic.  Cook 1 Min more.

Pour in Egg Mixture over the Kale and Veggies and spread evenly.  Cook about 3-5 Mins on stove.  Gently Scrape/Push the sides of the pan down and redistribute towards the middle.  Do this a few times. You can even lift the egg mixture off the bottom of the pan so it doesn’t burn.  It will start to “set”.  At this point, sprinkle with cheese if using, and pop it into the oven.  It will ‘puff up’ a bit (this is normal…it will deflate and sink when it cools)  It is done when it won’t jiggle in the middle and is completely set.  Should take  30-45 mins depending on size of pan.

Egg Mixture:

6-1o Organic Eggs (or 4 whole eggs + 1 cup egg whites)

1/2 to 1 cup Coconut Milk (or any milk you desire)

1 T Organic Parsley, 2 T Chives (or any herbs you desire)

1-2 T Hot Sauce (more, less, or none to taste)

Salt & Pepper

Whisk to Combine

*You change the amount for the size of the pan you are cooking in.  We used a 12″ skillet.  If you use 10″-12″ you want to use 8- 10 eggs and 1 cup milk and bake 45 mins.  If you are making a smaller frittata, 6″-8″ skillet, you want to use about 6 eggs and 1/2 cup milk and bake 30 mins.

egg muxture

Breakfast is Served!

This is SUCH an easy recipe to change up with fresh ingredients that you need to use.

Change the Kale to Chard.

Use a different Onion….Leeks or Shallots.

HERB CHANGE…always simple.  Use whatever you have fresh and organic on hand! From Thyme to Sage to Chives to Parsley….it doesn’t matter.  They will all be delish.  Dill is tasty, too!  Marjoram is magnificient!!!

Change your Milk.  You can use cow, coconut, rice, almond.  Whatever your dietary restrictions require.

Throw in a habanero!!! Spice it up!

Have leftover potatoes to use??…they are GREAT in frittatas.

Feeling Italian or have leftover pasta noodles (spaghetti, etc).  Throw them in….sounds weird, but it is AMAZING!!!  Don’t forget the fresh Parmesan Cheese!

Bloody Mary with House-Made Pickled Garnish

Bloody Mary with Olives, Celery, Pickled Green Beans & TONS of Horseradish is a excellent accompinament!

Thanks Rach!  You are the best friend to me that I could ever hope for, and such an inspiration!  I am grateful to have you in my life everyday!  I Love You!!!!  To many, Many, MANY more girl beach trips!!!! xoxox Kari


Steak Tacos, All Grown Up!

It’s Taco Nite, Kari-Style!!!

Who doesn’t LOVE Taco Nite?!?!  We sure do, so I thought I’d Karify it!  Why not?  Adult Tacos. All Grown  Up.  Kari-style.  Let’s add a little fun, flavor & flair, while we keep it healthy AND utilize leftovers!!!  Now, that’s what I’m talkin’ about!  We grilled out last night.  Steaks (with Karinade, of course!!!), Veggies and a Fresh Organic Spinach Salad.  It was delicious. Here’s what I came up with to use our leftovers!  So, I’ve got 2 dinners ready for you for the price of 1!  All you have to do is: grill out a steak one night…throw in some veggies…enjoy a fresh spinach salad…then I’ve got a KickAss dinner waiting for you the next night, just add Tortillas. Here ya go!

Steak Tacos

Looks pretty tasty for leftovers, eh?!?!

Steak Tacos, All Grown Up

  • sliced Organic Onion
  • sliced Organic Mushrooms
  • sliced Organic Red & Orange Bell Pepper
  • Leftover Organic, Local, Grassfed Steak
  • 1 T Organic Chili Powder
  • 1/2 T Organic Cumin
  • 1/2 T Organic Smoked Paprika
  • 1 T Organic Steak Seasoning
  • Salt & Pepper
  • 2-3 Cloves Organic Garlic, minced
  • Handful Organic Cherry/Grape Tomatoes
  • Fresh Thyme
  • Handful Organic Spinach
  • La Tortilla Factory Handmade Style Corn Tortillas
Get Your Ingredients Ready

Get Your Ingredients Ready

Slice Mushrooms, Peppers & Onions. Mince Garlic. Slice Steak. Whole Tomatoes.

Sautee I

Peppers, Mushrooms & Onions

Cast Iron Skillet (or pan) on Med-High.  Sauté Peppers, Mushrooms & Onions in Good Organic EVOO (be sure only to season the peppers and onions with salt and pepper…NOT THE MUSHROOMS!!!)

Add Spices.

Add Spices.

Season to YOUR TASTE.  We like a little more Kick!  Add as much or as little as you like.  Change the flavors by adding Chipotle, Sweet Paprika, Ancho Chili Powder….whatever floats your boat.


Sweat Veggies 3 Mins

Add Garlic & Tomatoes

Add Garlic, Tomatoes & Fresh Thyme

Cook until Tomatoes Start to Soften and you can Smell the Garlic. 2 Mins. It should smell AMAZING in your kitchen!

Add Steak to Heat

Add Steak

Cook Until Steak is Heated Through.

Add Handful Organic Spinach

Add Handful Organic Spinach

Mix and cook until just Wilting.  1-2 Mins

Should look somehting like this

Should look something like this now…BEAUTIFUL

Fill Your Tortillas

Fill Tortillas & Top with Cheese

TIP: Turn a muffin pan over and use to keep Tortillas Upright for easy filling! (or Tacos, Philly Cheese Steaks, Hot Dogs, Kielbasa Hogies, etc)  This is an Awesome Trick that I use ALL THE TIME!!!

Fill and Top with Cheese of choice. (I used Monterey Jack & Mozzarella)

Pop under the Boiler for a quick 30 seconds or so to melt the cheese.

Mark's Plate

Mark’s Plate

My Plate

My Plate

I kept it light and healthy for myself by adding a healthy chopped salad on the side!

Mark, on the other hand, devoured 3! Although, he did take a few bites of salad!

Delish!!!  Make it and ENJOY!!!

Great for Cinco de Mayo coming up!!!



Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna

2 Ways.


Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna (2 Ways)

Brown Turkey, green peppers & onion in a little EVOO.  Season with salt and pepper

Brown Turkey, green peppers & onion in a little EVOO. Season with salt and pepper


Keep it simple and healthy.  Can use beef, turkey, chicken, or keep it vegetarian.  I used green peppers here.  Use whatever pepper you have on hand!

Transfer meat to plate or dish using slotted spoon!

DON’T YOU DARE CLEAN THAT PAN!!!!  We are about to use the bottom yummy bits!

Using same pan, sauté onions seasoned with s&p.

Using same pan, sauté onions seasoned with s&p.


I used 2 Onions.  One Red, One Yellow.  Again, feel free to use whatever you have on hand.

Mix them up, too!!!!  It’s always nice to use a combo.


Make the Onions Sing!

Make the Onions Sing! Add herbs & spices…just a dash!

Here I added Balsamic Vinegar, s&p, Oregano, Italian Seasoning, Crushed Red Pepper Flakes… and who knows what else!  Add what you like.  Don’t add what you don’t like!!!

Again, I don’t use recipes, I am a cook not a chef.  Please bear with me.  I do not measure ingredients or really know what I am doing.  I am trying to pay more attention so I can actually let people share my love of food and recreate my dishes for themselves.

 I use what I have available or fresh ingredients that I need to use.  If you don’t like a certain herb or spice, simply omit it and/or replace it with something you like!

Don't forget the GARLIC!

Don’t forget the GARLIC!

Here I added some Fresh Tomatoes that I need to use.  Add em if you got em!

LOVE me some garlic.  Use less if you want….

Spice It Up!!!

Spice It Up!!!

Now is where it gets tricky.  I took half the onion mixture out and set it aside.

The other half I left in the pan and added 2 Thai Chilies and 1 Jalapeño (seeds and all)

My hubby and I like a little spice, My Mom does not.  That is who the second Lasagna was going to!

Cook for a few mins, then transfer to another plate/bowl.

Sweet & Mellow

Sweet & Mellow

Now, for the 2nd Non -Spicy version I quickly sautéed up a few sweet peppers.  For color, taste and to get those veggies in, but keep the spice & heat OUT!!!

Add Handfuls of Beautiful Kale

Add Handfuls of Beautiful Kale

Now, add 3-4 handfuls of beautiful green Kale.  Sauté for 2 mins.  Do NOT overcook.  Keep your greens GREEN!!!  Transfer to a bowl or plate.

Transfer to a plate

Transfer to a plate

I decided that was not enough Kale for 2 lasagnas.  Use your judgement.  I wanted more SO….

More Kale

More Kale

Add more Kale to the hot pan.  Sauté.  Add garlic and a splash of Red Wine Vinegar at the end.  Transfer Kale to  plate with other Kale waiting.  Mix together so you get the garlic and red wine vinegar and sweet peppers all mix in to the Kale.

This is what your countertop should look like.  Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

This is what your countertop should look like. Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

Oh, for the Ricotta Mixture, I used a tub of light Ricotta.  Zest and Juice on 1 Lemon.  Basil. S&P Again, use what you like, but be sure to make it flavorful as ricotta is pretty bland.  I also mixed in about a 1/2 cup of provolone and 1/2 cup part skim mozzarella.

Noodle Wine Bath

Noodle Wine Bath….ain’t life grand?!?!

Now, this is where the wine comes in.  I filled a pot with water and about 2-3 cups of wine.  I thought, why not, let’s let these noodles get fancy and have some fun too!!!!

It was NOT a mistake. (it DOES tint the noodles and give them a hint of color)

Getting Ready...

Getting Ready…

Now I am getting ready to assemble.  The large lasagna pan has the spicy mixture in front (green bowl)

The smaller pan is with the non spicy mixture (white bowl)

Prepare your Pans!

Prepare your Pans!


I  realized I didn’t have much red sauce to use, so at this point (again) I thought, WHY NOT!?!

Most people put a bit of sauce on the bottom before baking so it doesn’t dry out or stick to the bottom.

Well, I use WINE!!!


Get those noodles cookin!

Get those noodles cookin!

Ready, Set......

Ready, Set……Make sure you are ready to GO!!!


One Layer of Noodles on the Bottom.  Then,

Start Layering

Start Layering


Noodles, Greens, Onions, Ricotta, Red Sauce



Noodles, Greens, Onions, Ricotta, Red Sauce

Keep Layering

Keep Layering

Until you are out of ingredients.

Until you are out of ingredients.

Then go ahead and top with cheese!!!

Then go ahead and top with cheese!!!

Now, THATS a LASAGNA, Baby!!!!

Cook 350 for an hour or so for the large.  45 mins for smaller.

Share with a friend or loved one, or FREEZE ONE!!!

Done & DONE!!!

Done & DONE!!!



Turkey, Kale & Wine Lasagna Ingredients

1 box lasagna noodle

1 lb ground turkey

Green Pepper

Red Onion

Yellow Onion


5-8 cloves garlic

Balsamic Vinegar

Herbs & Spices

Sweet Peppers

Thai Chilies


part skim Ricotta



shredded provolone & mozzarella

Red Sauce (I ADORE Rao’s…I used their Tomato Basil here…their Arrabbiata and Marinara are KILLER!)


I would actually write out the recipe, but I have already pretty much shown you step by step!

Made with LOVE, Enjoy!