Tuesday, June 30, 2015

Gourmet Hot Dogs ~ Grilling Recipes

Gourmet Hot Dogs
  • Park’s Finest™ Frankfurters from Ball Park®
  • Stadium Buns
  • Cheese Steak Dog
  • Prepared Cheese Steak
  • Provolone Cheese
  • Grilled Jalapeno Slices
  • Jalapeno Kraut Dog
  • 1 can sauerkraut
  • mustard
  • Grilled Jalapeno Slices
  • BLT Dog
  • cooked & crisp bacon
  • lettuce
  • tomato
  • blue cheese crumbles
  • Onion/Blue Cheese Dog
  • cooked & crisp bacon
  • onion rings
  • blue cheese crumbles
  • Baja Dog
  • guacamole
  • tomatoes - diced
  • goat cheese crumbles
  • Grilled Jalapeno Slices
  • cooked & crisp bacon
  • sour cream
  • California Dog
  • french fries
  • pickles
  • ketchup
  1. Grill your dogs
  2. While grilling - prepare your buns by brushing with garlic butter & broiling for a couple minutes
  3. Prepare your spread of toppings for your dog of choice
  4. Once buns & & dogs are ready - top, top, top
  5. Get creative & ENJOY!!

Monday, June 29, 2015

Candied Grilled Bacon

Candied Grilled Bacon
Sweet and savory candied bacon is the ultimate accompaniment to pancakes or French toast when you are entertaining for brunch. Cook the bacon on the grill for extra-smoky flavor.
5 mins Prep time 15 mins Cook time
5 mins Prep time
15 mins Cook time

  • Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings.
  • Microwave honey and cinnamon in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Place bacon directly on the grill over low heat. Grill 2 to 3 minutes per side or until crisp

Sunday, June 28, 2015

The Beauty Before You

Sunday is a day for reflection. The beauty of the Earth before, take a few minutes and close your eyes. Soon before you  the beauty of the world will shine through.

Saturday, June 27, 2015

The Death Of Love Series

Friday, June 26, 2015

Summer 2015 Blog Schedule

Thursday, June 25, 2015

Summer Fab in Summer Shorts

Color me summer cute in shorts. I am not much of a shorts wearing summer girl, but on occasion I find myself wanting to throw on a pair of shorts and hit the mall for a few hours of window shopping and ice cream.

Being a plus sized girl it's often difficult to get my summer shorts to look perfect. One of the things that I like to do is make sure that I am on point when it comes to accessorizing with my shorts it makes all the difference. I love hats scarfs and a really cute purse.

Wednesday, June 24, 2015

Grilled Balsamic Chicken and Avocado Bruschetta Salad

Grilled Balsamic Chicken and Avocado Bruschetta Salad
Serves: 4
Weight Watchers:
  • 2 whole skinless and boneless chicken breasts, trimmed of any fat
  • 1 tablespoon garlic (or plain) olive oil
  • 2 tablespoons balsamic glaze
  • ½ teaspoon sea salt
  • 1 teaspoon garlic powder or 1 clove garlic, crushed
Bruschetta Bread:
  • 1 loaf Cabiatta/Sourdough bread, sliced into 1-inch thick slices
  • 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter
  • Dried Parsley
  • 1 whole cos lettuce, washed
  • 200g | 7oz grape tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 100g | 3½oz reduced fat fresh Feta cheese
  • 1 whole avocado, thinly sliced
  • Handful fresh basil leaves
  • 2 tablespoons balsamic glaze
  • 2 tablespoons water
  • ½ garlic clove, minced/crushed
  • Dried Thyme (optional)
  • salt to taste
For Chicken:
  1. Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.
For Bread:
  1. Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.
    For Dressing:
  2. Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.
 For Salad:
  1. Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.


Tuesday, June 23, 2015

Turks and Caicos

Turks and Caicos seems like the dreamiest of places to have a wonderful beach vacation. If I could take a fantasy beach vacation I would definitely chose Beach’s in Turks and Caicos. The place looks just marvelous. Beautiful beaches and awesome hotels. They even have Sesame Street Characters there for the kids.

Monday, June 22, 2015

Project Horizon: 1967 Returns Monday, June 22, 2015

Project Horizon: 1967 Returns Monday, June 29, 2015 at Midnight with a full episode.

Sunday, June 21, 2015

Playful Pina (non-alcoholic)

                                                                                                                                                                                              Playful Pina (non-alcoholic)
from backyard bartender

  • 3 oz pineapple juice
  • 1 oz cream of coconut
  • 1/3 cup fresh berries
  • 1 cup crushed ice
Blend ingredients in a blender until smooth and serve into a margarita or wine glass. Add a mango or pineapple slice for garnish.


Saturday, June 20, 2015

Pink Pineapple Punch


What you’ll need to make four 8oz glasses:

  • Countrytime (or your favorite) powdered Pink Lemonade
  • 2 cups Pineapple Juice
  • 2 cups Ginger Ale
  • 1/4 cup grenadine (I used cherry juice)
  • Ice


Fill a large pitcher with ice and pour in pineapple juice and grenadine. Fill the pink lemonade mix to the 1qt line (about 1/3 cup), add to the pineapple juice and stir until dissolved. Add the ginger ale and mix gently. Garnish the pitcher with sliced lemons, pineapples and/or cherries. Pour yourself a glass, sit back and enjoy either cooking or watching your husband cook.
Optional: Add 2-4oz of your favorite rum to make it an adults only drink!

Friday, June 19, 2015

Pineapple Coolers

Frozen Pineapple Cooler Recipe - SO refreshing!

Pineapple Coolers
  • 4 cups pineapple chunks, chilled
  • 1 1/2 cups ice
  • 1/4 cup lime juice
  • 1/4 cup coconut milk
  • 1/3 cup rum
  1. Blend all ingredients together until smooth.
  2. Garnish with a pineapple round, lime wedge, and sprig of mint!
  3. For a sweeter drink, add in simple syrup!

Thursday, June 18, 2015

Kiwi Blueberry Mojito & Fashion

On a hot summer day you can pair a Kiwi Blueberry Mojito with a long skirt, blue
jean jacket and the perfect sandal.

Kiwi Blueberry Mojito
Yield: For 6-8 drinks
Kiwi Blueberry Mojito
Kiwi blueberry mojito or 12th man cocktail - in honor of the Seahawks 12th Man, made with fresh kiwis, blueberries, lime, mint leaves, sparkling water and rum.
  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims
  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.
To make this as a mocktail variation, just leave out the rum and replace it with additional sparkling water or sparkling lemonade.

Wednesday, June 17, 2015

Berry Lemonade Sangria

Berry Lemonade Sangria

By Miss Bosslady, 05/04/2015



Make the raspberry syrup:
Puree the raspberries in a blender with ½ cup water then add it to a medium saucepan with the sugar. Bring it to a boil over medium/high heat, then reduce the heat to low and simmer until the sugar is completely dissolved, about 5 more minutes. Remove from heat and allow the mixture to come to room temperature. Strain to remove the seeds and set aside until ready to use.
Make the berry puree:
To a blender, add the strawberries, blueberries, and water. Blend on high until completely smooth. Strain to remove the solids and set aside until ready to use.
Make the sangria:
In a large pitcher (One that holds about 2 gallons) add the raspberry simple syrup, berry puree, lemon juice, berry vodka, Moscato, blueberries, strawberries, raspberries, and lemon slices. Stir to combine, or if you’re using a container with a lid – Shake it! Cover and place in the refrigerator for at least an hour to allow the flavors to meld and that situation to chill.
Serve topped with seltzer.

Tuesday, June 16, 2015

Peach Iced Tea

The Very Best Peach Iced Tea
Prep time
Total time
This refreshing summer peach tea is easy to make and the perfect summer refreshment!
Recipe type: Drinks
Cuisine: American
Serves: 6
  • 2 peaches, additional for garnish if desired
  • 2 family size tea bags
  • fresh mint
  • sugar or simple syrup to taste (optional)
  1. In a glass measuring dish add two large tea bags and microwave 3 minutes. Allow to rest 5 additional minutes.
  2. Puree two peaches and strain through cheese cloth or fine mesh to remove pulp.
  3. Muddle mint leaves to release flavor and add to ½ gallon pitcher.
  4. Add 2 cups of ice, peach juice, hot tea and cold water to fill pitcher.
  5. Sweeten to taste with sugar or simple syrup if desired.
  6. Serve cold and garnished with mint and extra sliced peaches if desired.

Monday, June 15, 2015

Sparkling Raspberry Lemonade

Sparkling Raspberry Lemonade
Sparkling Raspberry Lemonade
  • 12 oz fresh raspberries
  • 1 cup fresh lemon juice, chilled
  • 1/2 cup cold water
  • 1/2 cup granulated sugar (or to taste)
  • 1/2 cup honey
  • 1 liter (33.8 oz) sparkling water or club soda, chilled
  • Fresh mint and ice, for serving
  • Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.
  • In a large pitcher (if you don't have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.
  • Recipe source: adapted from Bon Appetit

Sunday, June 14, 2015

Summer Beverage Week Starts Tomoorow

Saturday, June 13, 2015

Tranquility and Silence

I often seek the wind when the hectic pace of life overwhelms me. You can hear  the wind roar as it whip around you in a deaf silence.  The silence of the wind is what I seek when I want the hectic pace of life to slow down.


Friday, June 12, 2015

You’ve Got Mail

You’ve Got Mail is the perfect remake of The Shop Around the Corner. On rainy days I cuddle up with my favorite cup of hot chocolate and a book or a romantic movie. My favorite rainy day move is You’ve Got Mail. I am a huge Meg Ryan fan and this movie to me is one of her best. There is a hint at romance without being overly sexual. Meg Ryan and Tom Hanks correspond through email in the most modern of times and inspire romance from the golden age of romantic comedies. Not to mention that I am totally in love with Meg Ryan’s jumper and turtle neck.

I absolutely love being and falling in love You’ve Got Mail is about romance and falling in love.  Love should be so many things. Most often it’s what we least expect. Love is a comedy of unexpected errors that only need to go right once. If you have a chance to cuddle up with a romantic comedy on a rainy day you always win if you select You’ve Got Mail.



Thursday, June 11, 2015

Summer Cute with a Jean Jacket

It only takes a moment to make summer casual summer cute. One of my favorite summer fashions is my blue jean jacket. Adding a blue jean jacket always takes summer casual to summer cute.


Wednesday, June 10, 2015

Fruit Kebabs with White Chocolate Mascarpone Dip

Fruit Kebabs with White Chocolate Mascarpone Dip
Prep time: 
Cook time: 
Total time: 
  • Cubed fruit, berries, cherries and grapes to skewer
  • 6 ounces white chocolate, chopped
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese
  • 1 teaspoon vanilla
  1. Thread fruit onto wooden skewers. Place on serving platter.
  2. Put chopped white chocolate and ½ cup of the heavy cream into a microwave safe bowl. Microwave for 30 second increments, stopping and stirring till melted and smooth. Set aside to cool to room temperature.
  3. Whisk the other ½ cup of the cream with the mascarpone cream till smooth. Whisk in vanilla, then add cooled white chocolate.
  4. Serve dip with skewered fruit.

Tuesday, June 9, 2015

Glamping At The Paws In Montana

I always wanted to going glamping or should I say sophisticated camping. A couple of weeks ago I was having a virtual vacation while glamping in Montana. I found the perfect place to enjoy a month long vacation.

The Resort at Paws seems like the perfect place to spend a month enjoying the great outdoors in luxury. Somewhere amount those beautiful Montana trees is my soul waiting on me to reclaim it.


Sunday, June 7, 2015

Summer Blog Schedule

Monday-Project Horizon: 1967


Wednesday-Recipes & Food




Saturday, June 6, 2015

Summer Tranquility

Tranquility we all need it.

The warmth of the sun on ones face during the summer gives us moments to pause and find our voice.

The whispers of the dull and dreary winter leave us in Spring and give rise to the beauty and warm embrace of summer.

Tranquility is the place we find ourselves again each year as we embrace the sunshine and fun of summer.


Friday, June 5, 2015

Love Makes Your Heart Dance

Love makes your heart dance
As you do a dip into the fountain of forever.

Two hearts entwined

Dancing to the rhythm of their own beat.

Thursday, June 4, 2015

Summer Fashion

Summer is a wonderful time of the year for pretty clothes.  I adore dresses in the summer. I love to strut my stuff in the most girly-girly of fashions. If I had to chose something to wear today I chose the above.
This stripped dress is what a beautiful summer day is about.


Wednesday, June 3, 2015

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Rainbow Chicken Salad with Almond Honey Mustard Dressing
Serves: 4
For the Salad
  • 2 teaspoons olive oil
  • 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 cups grapes, halved
  • 1 cup fresh blueberries
  • 3 cups curly lettuce, chopped
  • ½ cup feta cheese
  • ½ cup almonds, chopped or crushed
For the Dressing
  • 3 tablespoons almond butter
  • 1 tablespoon olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons water
  • 1 tablespoon stoneground mustard
  • ½ tablespoon raw honey
  • ¼ teaspoon salt, more to taste
  • ½ teaspoon garlic
  1. Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
  2. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
  3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
After snapping these photos, I threw some crumbled crispy onions on top for a little extra crunch and flavor. Bjork just about died of happiness.


Tuesday, June 2, 2015

Florence/Tuscany Italy

If I could travel to any place it would the Florence/Tuscany region of Italy,  to spend time at a vineyard while taking cooking classes.
Florence has museums, palaces, and churches house some of the greatest artistic treasures in the world. Tuscany has the best food and cooks.

Cooking Classes in Tuscany & Florence

Monday, June 1, 2015

Projct Horizon: First Landing

“The program to establish a lunar base must not be delayed and the initial base design must meet military requirements. For example, the base should be designed as a permanent installation, it should be underground, it should strive to be completely self-supporting, and it should provide suitable accommodations to support extended tours of duty. “Based on present knowledge, the study has concluded that it is technically feasible to establish a manned base on the moon. This is not meant to imply that the equipment’s are available, or the techniques are completely known.”
Classified Project Horizon,

The day began for Admiral Wylan Fitzgerald as most did. A cup of coffee and a briefing from his assistant 1st Lt. Dawson. He could never remember Dawson’s first name so he just called him Dawson. Watching as the junior officer made him breakfast, he again looked over the classified Project Horizon folder. In his wildest dreams he never imagined he would be a part of such a lofty operation. The fact that he could not tell anyone outside the newly formed agency that would oversee Project Horizon was going to be difficult. His fiancée Beverly Woods worked for the Army to. But the directive had been a direct order. No others except those directly involved in the project were to be informed until the base was completed. Then the Department of Defense would notify the President and Congress. Then choice to tell the American people would be the last one made.

Leafing through the folder he was awestruck. A lunar base on the moon. He’d never dreamed that it would ever be possible. The thought that the Army, his Army was giving serious thought to this was overwhelming. “Technically feasible” the words echoed in head as he read. The United States government was going to establish a lunar base on the Moon by the end of next year.

Project Horizon was going to be a massive operation. Looking up at the calendar he realized that he would not have time to spend with Beverly during the upcoming Christmas Holiday Season. He and a team of two astronauts would be headed to the moon to begin work on the new base.

His first mission was to ensure that military regulations were carried out in the design of the new outpost. He also was to make sure that the base was self-supporting so that it could become a permanent installation.  The Army and NASA had scrapped plans to detonate a nuclear device on the Moon once it was established that doing so could affect the orbit of Earth.

Reaching out he touched the new uniform he was given on yesterday he rubbed in hand over his name that was monogramed patch on the pocket. The patch that was designed by the Army and NASA, a rocket with the words Reeves Lunar Base was in gold lettering along with the NASA logo. Smiling, Admiral Wallace Charles London, was struck by a feeling euphoria he was going to be the first Commander of the Reeves Lunar Base on the Moon.
© Abigail Madison Chase

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