Tasty and Thirsty Thursday

Let’s talk Keto… I’m starting down this road. While I had intended to dive in 100% that has happened. I’m a firm 90% in….just a few carbs for snack.

So let’s start at the beginning of how I ended up on this path. Last February I was diagnosis with diabetes. No family history, just me being an individual 🙂 They figured from numbers I had been undiagnosised for over a year. The reason we checked was because of a frozen shoulder (yeah that is pure h*ll – I mean sooooo painful – it didn’t help that I wouldn’t go to the doctor – another hiccup of mine).

I begin with an average of 312 fasting sugar 0-0!!! I made some major diet changes – basically cutting out doughnuts, vodka, and pasta – or in other words my soul. With meds and these changes my sugar dropped. Now my average morning sugar is with in the ‘normal’ range set by my doctor (120 – 130).

I was chugging along fine until last Tuesday – major hairy troll balls! I went to take my sugar in the morning – an error. Too high to read. What the heck?!?! I’ve been a good girl. So I tried a couple more times. Same.

Maybe it was the monitor. Hubby was home so I tested him. It worked. Damn. Anyway I ended up going to the doctor. And something had knocked my sugar through the roof. I couldn’t even pretend to function! I slept – I mean like 16 hours!!!!

After a couple of conversations, I decided to give Keto a go.

So here are a couple of highlights from my 1st week…

Found this yummy delight on the internet and made it exactly like the recipe said – I know shocker!!!!

Bacon and Mushroom Smothered Pork Chops

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The other hit for the week came from Eat This Not That – Eggs baked in cream with prosciutto, Parmesan, and basil.  I basically followed the direction. I did add spinach (left over from the pork chops) in the bottom of the ramekins. And I used shaved Parmesan. I added diced green pepper and onion (yeah a Keto no-no but it was a small amount so I’m still counting this).


Do you have any super yummy Keto recipes to share? Any diabetic friendly dishes that knock your socks off??

Tasty and Thirsty Thursday

As some of you may know I’ve started a new chapter in my life. At the beginning of March I was diagnosis with diabetes.  So I’ve spent the last month or so coming up with some kick – a@@ recipes for healthy eating and drinking.

I know I can still have an occasional doughnut and vodka drink, it can’t be as often as it was. For example, for Easter I had this…


Jellybean infused vodka – need I say more?

But now it’s back on the train. This week I’m sharing the recipe for an Asparagus frittata and No tequila morning shine 🙂


This recipe was adapted from Taste of Home Diabetes Cookbook…

Asparagus Frittata

What you need:

1 cup egg whites (I buy these by the vat now- just saying)

1/2 cup almond milk

1/2 medium zucchini, finely chopped

1/2 cup baby portobello mushrooms, chopped

1/4 cup onion, chopped

1 cup asparagus, coarsely chopped

basil, oregano, parsley, salt and pepper to taste

1 large tomato

1 cup feta cheese

What you do:

  1. Whisk together eggs, milk, and spices together and sit aside. In a large ovenproof pan over medium heat toss all veggies together and cook for 6 to 8 minutes.
  2. Pour egg mixture over veggies. Slice tomato and arrange on the top.
  3. Bake uncovered for 20-25 minutes or until eggs are completely set. Sprinkle the feta cheese on top and let stand for 5 minutes.


Thirsty and Tasty Thursday

Sooooo I had the dreaded you-are-getting-old check-up this week. It would seem that I’m the edge of developing some health issues. The doctor is going to monitor me (mainly my blood sugar) and it strongly suggested that work on my eating habits.

Okay, I can do this. First, let me say that my Monday motivation doughnut is NOT leaving nor is my Fri-yay muffin but the things in between are getting switched up. Oh and there will still be vodka – limited but it will be here.

This week’s recipes are on my to try list – over this weekend. They are both healthy and complaint with the Whole30 diet.

Soooo what will be in my glass this Fri-yay? Not vodka….hibiscus tea 🙂

NOTE: Both of these recipes are taken from the January/February  2019 issue of Clean Eating. I have made NO changes. Also the pictures are from the internet.

So for Fri-yay I’ll be sipping on this…

What I’m using (this makes 2):

1 hibiscus tea bag

3/4 cup coconut water or to taste

1/2 chopped pineapple (I’m using fresh but it doesn’t say so…. I’ll report back)


2 tsp ginger (I’m wondering about raspberries – I like raspberries better than ginger – just saying)

sparkling water – to taste (again, I’m thinking flavor here)

What I’m going to do:

  1. Brew tea.
  2. In a blender add tea, coconut water, pineapple, ginger (maybe raspberries), and a pinch of salt. Then I’m going to blend it until they become one.
  3. Pour in 2 ice filled glasses and top with sparkling water.

Now on to Saturday night’s dinner – Cauliflower topped Shepherd’s pie. Now I love shepherd’s pie. I like cauliflower – so I’m thinking this should be a home run. The recipe says lamb or beef can be used. I’m using beef, just because I’ve never had lamb and lamb isn’t available at my grocery store…

Cauliflower topped shepherd’s pie

What I’m using:


1 small head cauliflower – cut into small pieces

1 small celery root (I’ve had this – let the fun begin)

6 cloves of garlic (yeah!!!! I love me some garlic)

3 tbsp olive oil

salt and pepper

3 tbs chopped parsley

4-6 unsweetened almond milk


3 tbsp olive oil

1 large onion (honestly, I’ll likely add some to the topping. I love onion and garlic)

2 large carrots (this will probably morph into a turnip, I’m not a big carrot lover)

2 large stalks celery

3 cloves garlic

1 tsp dried rosemary (will use fresh from my window garden(

1 1/2 lb ground beef

2 tbsp unsalted tomato paste

1 cup low-sodium beef broth

What I’m going to do:

  1. make the topping: Preheat oven to 425. Line 2 large baking sheets with parchment paper. Toss cauliflower, celery root, garlic cloves with 1 tbsp oil, salt, and pepper. Roast about 30 minutes or until veggies are very tender.
  2. Squeeze garlic our of peels and place in food processor (I’ll most likely roast the garlic for the pie because is anything better than roasted garlic???) add roasted veggies, parsley, and 2 tbsp oil. Puree until smooth – add milk 1 tsp at a time until desired thinness.
  3. Reduce oven to 375.
  4. Make filling: in skillet – heat oil and add onion, carrots (or in my case turnips) celery and cook until veggies are tender about 6 minutes. Transfer to a bowl.
  5. Cook meat add tomato paste, broth, and veggies. Bring to boil, stir, and simmer 3 to 5 minutes until thickened.
  6. spoon topping over filling in skillet. Bake 20 to 25 minutes. Let stand 10 minutes before serving.

I’ll you know next week how this adventure healthy eating is going. Any favorite healthy takes on favs that you would like to share???

It’s a bacon thing…

Welcome to tasty – thirsty Thursday. Today, it’s about bacon. Well the tasty part is. Tuesday was the Chinese new years and the the start of the year of the pig…. I thought I’d share some of my fav bacon dishes.

I’m making both of these tonight. I need a break from winter. Out of the last 10 school days my 7 year-old has had school 2! At this point if we are in the same room with each other we growl.

This is currently my world…










So, I’m doing a ‘summer night’. I’m making bacon wrapped cheese hot dogs and bacon potato salad. I have colored sand so we are going to make so sand hearts for Valentines. Decorate hulu-hoops with streamers and hearts. And I may have a beach martini.

Do you have things you do to break the winter blahs? If so I’d love to hear them.


Bacon Wrapped Cheese hot dogs

What you need:

1 package of hot dogs (you can buy the cheese dogs or sliced jumbo beef dogs in the center and stuff with your own cheese. I do use and use the pepper jack.

16 slices bacon (thick bacon doesn’t really work that great)

Garlic powder – to taste

onion powder – to taste

What you do:

Preheat oven to 400 degrees. If you stuffing your hot dogs, make a slit and place the cheese.

Wrap 2 pieces of bacon TIGHTLY around the hot dog. Secure each end with a wooden toothpicks. Sprinkle with onion and garlic powder.

Line a cookie sheet with foil. Place cooking rack on top of foil and line with bacon wrapped hot dogs. Bake 35 – 40 minutes turning once.


Bacon Potato Salad

What you need:
8 medium cooked potatoes – peeled and cut into 1-inch cube
½ pound bacon- cooked and crumbled
6 green onions – chopped
2 celery ribs -chopped
½ cup Mayonnaise or salad dressing (your preference)
½ cup sour cream

What you do:

Put potatoes in a large bowl. Add bacon, chopped green onions, and celery. Stir together Mayonnaise/salad dressing and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour.

Have a great week and feel free to share your favorite bacon recipes


Tasty Thursday

Today’s tasty is something in honor of the Chinese New Years coming up. It’s the year of the pig – so I threw in a piggy recipe also.

I’m a rabbit in the Chinese zodiac and a Capricorn. I’m the total opposite to ALL the traits… I mean complete opposite. Which leaves me with two thoughts. (1) I’m an alien or (2) My mother lied about my birthday. Just saying.

How close does your sign represent you?

Well now on to the tasty…

Tea Cookies – my 7 year old helped – we are on day 7 of snow days 🙂


What you need

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon favorite tea leaves – these are my two favorite…
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon extricate
  • 1 teaspoon water
  • 1/2 cup unsalted butter

What you do

  1. Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
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  3. Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
  4. When chilled, slice the log into 1/3 inch thick pieces.
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  6. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.


Now on to the bacon – in honor of the year of the pig…well actually we just love bacon. I didn’t make these last night for pictures but we’ve had them soooo many times for breakfast – soooo good.

Breakfast Rolls

What you need:

  • 8 strips of thick cut bacon, small cubes
  • 5 chives, small pieces
  • 4 eggs
  • 16-20 pieces spring roll skins

What you do:

  1. Heat bacon in a flat frying pan over medium high heat until fat come out
  2. Add the 4 eggs and cook until soft scrambled
  3. Turn off the heat, stir in chives until completely combined
  4. Take a small amount of the filling, put on the bottom edge of the spring roll skin, roll it up while closing both left and right sides
  5. Use water to seal the roll
  6. Heat vegetable oil in a medium sized pot over medium heat, deep fry the finished spring rolls

What are some of your favorite Chinese recipes?


Book Recipe

Lila from Murder and Treats is being interviewed over on Viviana MacKade’s blog. For the foodies who like over-the-top subs, here is Lila’s favorite sub. She’s also a bit of wine fan so most of the recipe’s she features has wine 🙂 I thought I had a picture of the subs but I didn’t 😦 This is clearly a sign that I need to make them – soon.

Lila’s Shrimp Sub:

For the Shrimp:

1 lb peeled and deveined shrimp

3 cloves garlic

ž cup of your favorite white wine

2 tbsp melted unsalted butter


Heat oven to 400. Toss all the ingredients together and pour on a cookie sheet. Bake for 12-18 minutes or until the shrimp is cooked through.


Wine cream sauce:

2 tsp unsalted butter

1 finely chopped onion

1 ½ cups whipping cream

½ cup favorite white wine


Melt butter in medium saucepan on medium heat. Add onions – cook about 2 minutes or until tender. Add cream and wine. Cook about 12 minutes or until thick – stirring regularly.


Putting it together – toast sub buns. Spread wine cream sauce on both sides. Add tomato slices and shrimp. Enjoy!

Lyncee Shillard - front - 200 X 300

Murder and Treats is available at https://books2read.com/u/3nYk7B

Tasty and Thirsty Thursday

Welcome! This week’s tasty and thirsty is inspired by my love for Christmas lights. I’m blogging about it over on Romancing the Genres


These are my top 2 recipes for when we head out to go light seeing – Over the Top hot cocoa and hot cocoa cookies.

The over the top hot cocoa is even more incredible when spiked with Kahula, candy cane vodka, or raspberry vodka.

Over the top hot cocoa


What you need
  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 3 cups nonfat dry milk powder
  • 1 cup mini semi-sweet chocolate chips
What you do:
Add sugar and cocoa to food processor. Pulse until well-mixed. (Or, combine ingredients in large bowl and whisk until well mixed.) Add salt,  and cornstarch; pulse until mixed. Add powdered milk; process for 20-30 seconds until well mixed. Transfer mix to bowl and stir in chocolate chips. Store in airtight container.

To make:
Fill 1/3 to 1/2 of mug with cocoa mix. Add 1 cup hot water or milk and stir until mix is dissolved.

Hot Cocoa Cookies

What you need:

  • 1 cup butter – soften
  • 1 cup light brown sugar
  • 1/2 cup over the top hot cocoa (or your favorite)
  • 2 eggs
  • 1 tsp baking soda
  • 2 3/4 cups flour
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup marshmellows


Preheat over to 350
Cream butter and sugar until creamy. Add the hot cocoa. Mix until blended.
Add in eggs and mix. Mix in flour and baking soda.
Stir in chocolat chips.
Drop rounded tablespoon on pan and bake

My cookie helper

What are some of your favorite Christmas traditions?

Tasty and Thirsty


This Thursday I’m all about the Christmas joy! I’m over on Viviana’s blog chatting about the tricks to putting together a Christmas cookie tray…Cookie Tray Secrets

If Christmas is a time to forgo calories for read on…

Look Mr. Penguin is sooo excited and so am I. A buttery Christmas makes me smile – every time! I mean there is whip cream…there is butterscotch ice cream drizzle…there is vodka, coffee liquor, and Irish cream… the things that makes Christmas 🙂

Buttery Christmas

1 part coffee liquor

2 parts whip cream vodka

2 parts Irish Cream

3 parts butterscotch schnapps

Whip cream

Butterscotch ice cream topping

Mix together with ice.  Strain into a glass. Add whip cream and drizzle ice cream topping over top.


And to keep with our butterscotch theme…pancakes. This is the schnapps free family friendly… that is featured in my sweet Christmas romance – The Christmas Reunion – but if you are an adult only household…booze these baby’s up. SOOOO good 😉


What you need….

  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 tablespoon fine salt
  • 1 1/4 cups buttermilk
  • 1/4 cup melted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract, or to taste
  • 1/3 cup butterscotch chips
  • cooking spray

What you do….

  1. Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  2. Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
  3. Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.


What are some of your favorite Christmas time only food and drinks?

Tasty and Thirsty Thursday

Happy last Thursday of November!

Today’s Tasty comes from The Great Grilled Cheese book (Amazon).

I’m a fairly brave eater but some of these sammies are over the edge for me and others are just to much work. I love to cook but to be honest I don’t want to spend 3 hours making a grilled cheese.  By this I mean I’m not making a beef roast just for a grilled cheese, I’ll be overjoyed to use the leftover after I’ve eaten it with mash potatoes, green beans, and garlic cheese rolls. 🙂

Eric Greenspan includes a lot of extra recipes (corn bread, strawberry jam, even how to make your own american cheese!). My two favorite pineapple-jalapeno relish (which goes on the big island) and apricot-caper spread (for the champ).

I have only made two of the grilled chesse from this book (no pics because they ‘somehow’ were deleted off my phone after my 7 year-old was playing with it. He swears he didn’t hid them in that small garabage in the corner


Johnny Apple Cheese was good. I have an apple chuntey recipe that I perfer but overall it was a good fall sammie. I served it with a roasted veggie salad with a apple vingarette.

For the salad (sorry, have to get the book for the sammie)

What you need:

  • 2 cups fresh brussel sprouts, ends cut off and sliced in half lengthwise
  • 1 small head of purple cauliflower cut into small florets
  • 1 small head of green cauliflower cut into small florets
  • 1 cup butternut squash cut into small cubes
  • ½ cup fresh purple pearl onions peeled and sliced in halves
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 cups organic mixed greens

What you do:

  1. Preheat oven to 400 degrees F.
  2. Place all vegetables, olive oil, salt and pepper into a large zip-top bag.
  3. Seal and shake gently until vegetables are evenly coated in oil and spices.
  4. Pour contents of bag on a large baking sheet and roast for about 30 minutes or until veggies are golden brown.
  5. Allow veggies to cool for 15 minutes.
  6. Meanwhile, in a small saucepan, bring balsamic vinegar and honey to a boil.
  7. Once it boils, turn the heat down and allow to simmer for about ten minutes, mixing frequently, until it thickens.
  8. Remove from heat.
  9. Place an even layer of mixed greens on a large serving platter.
  10. Place roasted veggies over the top of mixed greens

For the apple vinaigrette

What you need:

  • 1⁄2 cup flat leaf parsley, chopped
  • 1⁄4 cup cider vinegar
  • 1⁄4 cup extra virgin olive oil
  • 1⁄4 cup apple juice
  • 3 fresh basil leaves
  • 2 teaspoons honey
  • 3⁄4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1⁄8 teaspoon ground black pepper

What you do:

Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad.

Grown-up butter hot cocoa

We love this drink but it’s super rich so we only have it on ‘special’ mornings, like Thanksgiving, Christmas, and Winter break. Joliegh makes the schnapps free verison of this recipe in The Christmas Reunion – my swee Christmas romance. Check it out here

What you need:

4 c. milk (preferably whole)
3/4 c. white chocolate chips
1/2 c. butterscotch chips
1 tbsp. melted butter
1 tsp. pure vanilla extract
1/2 cup butterscoth schnapps
whipped cream, for garnish (optional)
Gold sprinkles, for garnish (optional)
butterscotch syrup, for garnish (optional)
What you do:
  1. In a medium saucepan over medium heat, bring milk to a simmer. Turn off heat, then add white chocolate chips, butterscotch chips, melted butter and vanilla. Stir until white chocolate and butterscotch chips have melted. Remove from heat. Stir in butterscoth schnapps.
  2. Carefully pour hot cocoa into mugs.Top with whipped cream and sprinkles then drizzle with butterscotch syrup. Serve.

Enjoy your week!

Thirsty and Tasty Thursday


Hey Hey! Welcome to this week’s Thirsty and Tasty Thursday. While this week’s vodka magic isn’t seasonal…it’s soooooo yummy!

I made the cheesecake this weekend. I needed a break from apple and pumpkin – I like them but I’ve got an entire month left. This cheesecake features not one, not two BUT THREE kinds of vodka…


What you need…

For the Crust

  • 1 1/2 C of coconut cookie crumbs
  • 1/2 C shredded unsweetened coconut
  • 2 Tbsp granulated sugar
  • 5 Tbsp butter, melted

For the Filling

  • 3 8oz. packages cream cheese, room temperature
  • 1/2 C granulated sugar
  • 3 eggs, room temperature
  • 1/4 C cherry vodka
  • 1/4 C coconut vodka (or coconut water)
  • 1 Tbsp cornstarch
  • 1 tsp vanilla exact
  • 1/4 tsp fine sea salt

For the Whipped Cream Topping

  • 1 C heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp unflavored gelatin
  • 4 tsp whip cream vodka
  • 1/2 C unsweetened coconut flakes, toasted

1 Can Cherry pie filling

What’s you are going to do…

  1. Preheat oven to 350 degrees and line the outside of a 9 inch springform pan with aluminum foil (to catch any dripping butter).
  2. In a medium bowl, add the cookie crumbs, coconut, 2 tbsp sugar and melted butter. Mix well until the crumbs are completely moistened. Transfer the crumb mixture to the prepared pan and press evenly along the bottom and halfway up the sides of the pan. Bake for 12-14 minutes until the crust is set and slightly toasted. Let sit on a wire rack to cool slightly while preparing the filling.
  3. Reduce the oven temperature to 325 degrees.
  4. In a bowl, beat the cream cheese until smooth. Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl as necessary.
  5. Mix in the sugar, vodkas, cornstarch, vanilla, and salt. Mix well, about an additional minute.
  6. Pour the batter into the prepared crust and bake at 325 degrees for 60-75 minutes, depending on your oven. Mine took exactly 1 hour. The center will still be jiggly (think jello shots) but should not be liquid. Turn the oven off and keep the cheesecake in the oven with the door CLOSED for 1.5 hours. Then crack the oven door and let it cool in the oven with the door cracked for another hour and then remove from the oven and cool to room temperature on a wire rack. Once the cheesecake is room temperature, let it chill in the refrigerator overnight.
  7. To make the topping, add the gelatin and vodka to a small sauce pan and stir to combine. Heat the gelatin over medium-low heat until the gelatin is dissolved. Remove from heat and cool while preparing the whipped cream – DO NOT LET IT SET.**
  8. In a large bowl, use a handheld mixer to whip the heavy cream and powdered sugar together until soft peeks form. Mix in the gelatin and whip until firm peaks form. Evenly spread the whipped cream over the top of the cheesecake and top with the toasted coconut and pie filling for garnish. Refrigerate until ready to serve.