Recipe:Carmalized Onion Toast


This is based off a Tapas plate we get at Sangria in Sarasota. We have recently discovered it,and it is super yum.

1 sweet onion
Olive oil
Balsamic glaze (optional)
Goat cheese
French bread of some sort,sliced into 6 pieces,about 1/2 inch thick.

In a large pan,drizzle 2 tbs olive oil and heat to medium.

Meanwhile,slice up onion into slices. Doesn’t have to be fancy. In fact,you could do a rough chop,too,as they cook down to very little.

Add onion to pan,and stir. Continue to stir periodically,taking care not to but the onions. Heat at medium is good,though I continued to lower the heat. Keep watching and stirring occasionally until onions get all brown and gooey.

I then added a dash of salt and a splash of balsamic glaze…This is optional.

Heat oven to 350,and quickly crisp the sliced bread. Let cool.

Once the bread is cool,layer on some goat cheese,and then top with onions.

The sweet onions with the tang of balsamic and the creamy goat cheese make for a wonderful few bites! A great little appetizer to start off an evening.


Recipe:Walnut Molasses Pie


This came from Taste of Home years ago,and I hung onto it after making it the first time. So easy to make,but high in calories! Take care with portion size. I made this for work recently,and it got raves!


3 eggs
3/4 cup light corn syrup
2/3 cup sugar
1/3 cup butter,melted
1/4 cup molasses
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups chopped walnuts
1 unbaked pastry shell (9 inches)


In a bowl,whisk the eggs,corn syrup,sugar,butter,molasses and vanilla until blended;stir in walnuts. Pour into pastry shell. Cover edges with foil.

Bake at 350┬░ for 25 minutes;remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting. Yield:6-8 servings.

Nutrition Facts:1 serving (1 slice) equals 537 calories,30 g fat (9 g saturated fat),105 mg cholesterol,242 mg sodium,63 g carbohydrate,1 g fiber,9 g protein.


Crock Pot Recipe:Turkey Taco Chili


I made this up on my own,though I’m sure there are many similar recipes out there. We are always looking for new ways to make healthy dinners,and ground turkey isn’t our favorite. But,this is super yummy! Also,crock pot anything is my best friend.


1 lb. ground lean turkey
Taco seasoning
Can of pinto beans,or any kind
Small can mexican corn
Small can green chilis
Small can chopped black olives
2 cups water
Dash of chili peppers
Dash of salt


Chop up 1 onion in big chunks. Put in bottom of crock pot.
Add ground turkey,mixed up
Add the rest of the ingredients.
Add taco seasoning to water,mix,then dump in crock pot

Cover,and cook on low 8 hrs. Salt &pepper to taste.

Stir and enjoy! I added a bit of cheese on my serving,along with a few tortilla chips.

Recipe:Quinoa and Grilled Zucchini


I have recently become a fan of Quinoa. People seem afraid of it,but it is so yummy,and really just as easy to make as rice. I brought this dish to work the other day,and people RAVED about it! I think I’ve turned many onto this awesome grain. Give it a try!

1 large avocado,ripe
juice of 1 lime
1/4 cup lightly packed cilantro

1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
1 large zucchini,cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
1 clove garlic
couple pinches of fine grain sea salt
2 cups quinoa,cooked,room temperature (1 cup uncooked quinoa)
1/4 cup slivered almonds (or any nut you like…)
1/4 cup feta (or goat or whatever you have on hand…)

Soak 1 cup uncooked quinoa for 15 minutes. Then rinse for 3 minutes.
On stovetop,mix your 1 cup uncooked quinoa,with 1 ┬╝ cup water. Bring to boil. Reduce to low,cover,and simmer 35 minutes. (depending on how you like your quinoa,reduce water. I usually use only 1cup,I like mine a little crunchy). Let cool to room temperature.
Blend avocado,lime juice,cilantro,garlic,yogurt,water,and salt in a blender and set aside.
Chop up zucchini into chunks nice sized for grilling. Then toss it with olive oil,garlic and salt. I grilled the zucchini in foil for about 15 minutes.
Mix everything together,and add the nuts &cheese at the end. Enjoy!
Serves 4 to 6.

Restaurant Review:Riverstone,Eagle River


Riverstone is one of my favorite restaurants in the area. Here is a link to their website:

We have eaten here many times,and it is always delicious,relaxing,and with amazing service. Last night I had the butternut squash ravioli in apple vodka cream sauce. Not the healthiest,but darn good. I also had a cup of their onion soup. So tasty,and not salty at all. Kevin had a pizza ,which was really yummy. My mom had a salad an a chicken,edemame,rice,lettuce roll up thing that she loves. Then my dad had the ethnic sausages…He loved every bite.

Best parts about Riverstone is the service and atmosphere. I enjoy a relaxing meal where I don’t have to worry about getting my water refilled,or the quality of the meal. Everything I’ve ever had here is top quality. Chicken puffed pastry,pastas,salads,pizza,lunches,and let’s not forget brunch during the summer!

It is high on the $$ side,but if you want a nice night out,it is worth it.

…and I didnt even mention dessert!

An Afternoon on Perch Lake


View of the cabin from the lake

View of the cabin from the lake

My dad has spent countless hours at our property at Perch Lake. He’s cleared it,built a cabin,cleared an amazing beach out of nothing,put in a dock,made a walking trail (this is one HECK of a trail.. We took the Rav down it…Mom almost had a heart attack) and too many other things to list. I don’t know how he does it but I know we will all appreciate it one day. We had a nice start the other afternoon,when we headed out for a boat ride. Enjoy some photos below.

Mom,Maggie &Mocca enjoy the beach

Mom,Maggie &Mocca enjoy the beach

Maggie waits for Mocca in the water

Maggie waits for Mocca in the water

My Mom &the Toller

What a gorgeous day for a boat right!

Dad &the Toller man the pontoon

Dad &the Toller man the pontoon

Abnormally calm Perch Lake

Abnormally calm Perch Lake

Mocca decided a nap was in order

Mocca decided a nap was in order

Picture perfect Maggie

Picture perfect Maggie

Recipe:Maple Balsamic Vinaigrette


This is amazingly yummy.

1/2 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons Dijon mustard
salt and pepper to taste
1/4-1/2 cup extra-virgin olive oil (the amount you use is really up to you. I use as little as possible)


1. Place vinegar,maple syrup,Dijon mustard,salt,and pepper into a blender (or use an Emulsion Blender,which I HIGHLY RECOMMEND YOU GET ASAP!).
2. Pulse to combine,then add the olive oil in a steady stream with the motor running.

Nutritional Information

Amount Per Serving Calories:165 | Total Fat:16g | Cholesterol:0mg
Powered by ESHA Nutrient Database

Recipe:Grilled Coconut Shrimp (Healthy!)


Grilled Coconut Shrimp

Super Delish!

We have made this a couple times and it gets better and better! Highly recommend if you are looking for a coconut shrimp fix,and don’t want that deep fried YUCK.

2 jalapeno peppers,seeded
1 lime,zested and juiced
2 garlic cloves
1/3 cup chopped fresh cilantro (I go MUCH lighter on this,was too much the 1st time)
1/3 cup shredded coconut
1/4 cup olive oil
1/4 cup soy sauce
1 pound uncooked medium shrimp,peeled and deveined
skewers soaked in water

1. Combine the jalapeno,lime zest,lime juice,garlic,cilantro,coconut,olive oil,and soy sauce in a food processor;blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Thread the shrimp onto skewers,piercing each shrimp near the head and tail.
4. Cook the skewers on the preheated grill,turning frequently until nicely browned on all sides and the meat is no longer pink in the center,2 to 3 minutes per side.

Nutritional Information

Amount Per Serving Calories:169 | Total Fat:10.9g | Cholesterol:115mgPowered by ESHA Nutrient Database

P90X TWO available for pre-order Sept. 1st!



Get TWO free DVD’s,FREE SHIPPING,and delivery by Christmas if you order from my website. You also get entered in a sweepstakes to have Tony Horton deliver your P90X2 DVD set to you IN PERSON! Get your foot in the door…there will surely be a long line of people lining up to get P90X2 –order through me and you get it before everybody else!

Restaurant Review:The Brick,Lake Tomahawk


We have been going to The Brick in Lake Tomahawk for about a year now. It opened up early last year I think,and I have previously reviewed it…But,new blog,new year,new review!

Lately we’ve frequented this place once or twice a month. It has been relatively busy this summer,but we haven’t had to wait much with the exception of one time –we wound up eating outside on a picnic table,and service was poor. But,this was not normal. It was a super hectic tourist weekend.

Food here is almost always quite high quality. They have a nice variety from appetizers to salads,steak,fish and lots more. I always get the “Raspberry Chicken”. I LOVE this. It is cashew encrusted chicken breast,with a raspberry sauce. I get the sauteed vegetables with it as well as a salad. Kevin tends to get the “Tuna Tower”. I hear constant rave reviews about this –it is tuna along with a bed of vegetables and some sort of thinly sliced potato thingies that are TO DIE FOR. There is also a mystery sauce at the very bottom that is quite tasty. It is unfortunate they add all this extra stuff and ruin the healthy-ness of the Tuna,but it is all awfully tasty. :-)

We have never had dessert here,I don’t even know if they have any. Drinks and service CAN BE a bit slow,and the place is usually quite loud. I would prefer a nice quiet place,but good food is hard to find,so I’ll take the loud. Sometimes it is so busy we wind up eating in the bar,which is fine as well,but can get loud.

Check it out! We think it is a good find and hope the food continues to impress us.