Bruschetta Toast

Bruschetta Toast8

Are you looking for a fresh and light appetizer for your next get together? Or just a light accompaniment to your salad? This bruschetta toast is your best choice. The flavors of the tomatoes and basil go so well with the ricotta mixture. It is definitely a light and  refreshing appetizer in the summer time. But let’s be honest, I could totally eat this year round. I can eat this with a nice glass of wine or a sangria (Check out my sangria recipe too).


For Ricotta Spread

  • 1/4 Cup of Ricotta
  • 1-2 Tbsp of Grated Parmesan Cheese
  • 2 Tsp of Salt
  • 2 Tsp of Pepper
  • 1 Tbsp of Basil


  • 1/2 Cup of Tomatoes ( I used cherry tomatoes for this recipe)
  • 1/4 Cup of Olive Oil
  • 1 Tbsp of Salt
  • 1 Tbsp of Pepper
  • 1-2 Tbsp of Basil (Depends on how much you like basil)
  • 1 Tbsp of Garlic
  • 2 Tbsp of Red Onion
  • 1 baguette, sliced

Serving Size: 2    Prep Time: 30 minutes    Cook Time: 10 minutes

For bruschetta, cut tomatoes into small pieces. With this recipe, I cut the cherry tomatoes in half. Finely dice red onions and mince garlic. Roughly chop basil. In a small bowl, combine all ingredients. Let it sit for thirty minutes to marinade.

For ricotta spread, in a separate bowl, combine ricotta, Parmesan, basil, salt, and pepper. Let it also sit for 20-30 minutes.

While bruschetta and spread are marinading, toast your French bread slices. I placed my slices on a cookie sheet and drizzled with olive oil. I toasted them in the oven at 400° for five minutes on one side and three minutes on the other side.

Once slices of bread have toasted and cooled, spread ricotta spread onto bread. Then place bruschetta on top of spread. Garnish toast with an additional teaspoon or two of roughly chopped basil.

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Jamaica Sangria Mocktail

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Looking for a refreshing drink to cool off the heat? This Jamaica Sangria is definitely your go to.

Jamaica is also known as hibiscus flowers. Brewing these flowers is like brewing tea leaves. Once they are brewed, the juice has a tendency to have a tart flavor like cranberry juice. It can be typically sweetened by honey or sugar.

With this recipe, I omitted the alcohol. You can still follow my recipe and include the alcohol from the classic Sangria recipe. Hope this Jamaica Sangria Mocktail quenches that thirst for you.


  • 12 Cups of Water
  • 1 1/2 Cups of Hibiscus flowers
  • 2 Cups of granulated sugar
  • 1 Orange
  • 1 Lime
  • 1 Mango
  • 1/2 Peach
  • 1/2 Apple


Bring water to a boil. Once water starts to boil, add hibiscus flowers and sugar. Let flowers boil for ten minutes. Once tea is boiled, remove flowers from water.

Cut varieties of fruit. For this recipe, I used oranges, limes, apples, peaches, and mangoes. You can use whatever kind of fruit you would like. Once fruit is cut, place into bottom of pitcher. Fill pitcher with ice and top off with the Jamaica Sangria.

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Stuffed Turkey Tenderloins

Stuffed Turkey5

Michael and I love Thanksgiving. One of our favorite things about Thanksgiving is the food. And if you’re like me, I wish I could have all the Thanksgiving fixins all year around. Once in a while, I crave it during the summer time.

We had turkey breast in our refrigerator. The turkey I had purchased had two pieces of turkey breast. I figured why not make a mini version of a Thanksgiving meal. I decided to just buy Stove Top cornbread stuffing and a can of cranberry sauce. Yes, that is such a cardinal sin to do. But it is just Michael and I in the house and there really is no need to make a huge pan of stuffing for two small pieces of turkey breast. I had Michael pick a vegetable for a side and he chose asparagus. There you have it, my Thanksgiving craving, stuffed turkey!


  • 1-1 1/2 Pound of turkey breast tenderloin
  • 1 Box of Stove Top cornbread stuffing
  • 1 Can of cranberry sauce
  • 1 Tsp of salt
  • 1 Tsp of pepper

Serving Size: 2    Prep Time: 10 minutes    Cook Time: 30-35 minutes


Preheat oven to 375°

Start with making your cornbread stuffing. Just follow the directions of the box. Once cooked, put to the side to cool. Then begin to cook your cranberry sauce. For my cranberry sauce, I place in a small pot and add about half a cup of water and three tablespoons of sugar. Once sauce comes to a boil, turn off burner and put to the side to cool.

For the turkey breast, slice into middle creating a butterfly. You do not want to cut all the way through. Cut turkey where it becomes flat. Season both sides of turkey with salt and pepper. After seasoning, stuff turkey breast with your stuffing. Line pan with aluminum foil and lightly grease foil with oil. Place stuffed turkey on pan and place in oven for 30 minutes.

Once turkey is fully cooked, let it sit for about five minutes prior to cutting into slices. Plate cranberry sauce and place turkey on top. Top off with additional cranberry sauce.

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Seafood Pasta

Seafood Pasta5

Seafood pasta is what’s cooking in the kitchen tonight! I do apologize for the lapse in recipes. Michael and I once again moved. Thankfully this time, we will be staying put for a while. Which means, more and more recipes.

This week, we have Michael’s best friend, Nikolay in town to visit. Nik had made a request for me to make my infamous lobster mac and cheese (if you want to make the lobster mac, it’s in the recipes tab). Since there was a huge assortment of seafood at our local grocery store, I decided instead to make a seafood pasta. For the seafood, we chose to get lobster tails, shrimp, and scallops. You can always use whatever types of seafood you would like. The flavors of this dish were incredible. It even tasted so much better the next day. There you have it, some delicious seafood pasta.


  • 1 Pound of Linguine
  • 2 Lobster tails
  • 1/2 Pound of shrimp
  • 1/2 Pound of scallops
  • 1/4 Cup of Extra Virgin Olive Oil
  • 3-4 Tbsp of garlic
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4 Tbsp Italian parsley
  • 1 Tbsp red chili flakes (use as much or as little)
  • 1 Cup of Parmesan cheese

Serving size: 3-4 people    Prep time: 20 minutes    Cook time: 30 minutes


In a large pot, boil water. Once water is boiling, dash 1/2 teaspoon of salt. Then place pasta into pot. Cook pasta between seven to nine minutes, or until al dente. Once pasta is cooked, drain and set aside. To stop pasta from cooking, run cold water over pasta in a colander.

While pasta is cooking, begin to peel your shrimp and de-shell lobster and set to the side.

In a deep dish pan, heat olive oil. Once olive oil is hot, begin to saute garlic for one minute. Then place seafood into pan to also saute. Add salt and pepper to seafood and mix all together. Then add three tablespoons of Italian parsley and red chili flakes. Add to whatever is desired on heat when it comes to the chili flakes. Once seafood is coated, add cooked pasta into pan. Coat all of the pasta with olive oil sauce. Once pasta is coated, add Parmesan cheese into pasta dish. Once everything is mixed together, begin to plate. Once plated, add an additional garnish of Italian parsley and Parmesan cheese.

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Maple Glazed Chicken

Maple Chicken3

Maple glazed chicken is what’s on the menu for dinner tonight. This recipe popped into my head while I was looking in our refrigerator. I already knew that I was going to cook chicken. I looked at the shelves and found maple syrup. That light bulb in my head turned on again. Since we still had sweet potatoes and broccoli, I decided to use that as my sides for this dish. The sweet potatoes were just mashed and the broccoli was sauteed in olive oil, salt, and pepper. This recipe was definitely a hit in the Powell house. There you have it, my Maple Glazed Chicken!


  • 4 Pieces of chicken thighs
  • 1/4 Cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 4 Tbsp maple syrup

Serving size: 2-4 people    Prep time: 1 – 2 hours    Cook time: 35 minutes.


In a small mixing bowl, mix olive oil, salt, pepper, chili powder, and paprika for chicken marinade. Place chicken in storage bag, then pour in marinade. Allow chicken to marinade at minimum one hour.

Once chicken is marinaded, line baking sheet with foil or parchment paper. Preheat oven to 375° degrees. Place chicken on baking sheet. Bake chicken for thirty minutes. Remove chicken from oven and pour one tablespoon of maple syrup per chicken. Set oven to broil and place chicken in oven for an additional five minutes.

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Fig Chicken

Fig Chicken4

Fig chicken? Yes, fig chicken. Fig preserves is something I absolutely love. I especially love it with brie and spreading it on a cracker. I had a jar of fig preserves in my pantry and no brie in sight to enjoy it with. Then a light bulb lit up in my head. I had chicken in my refrigerator and some veggies. Why not use the fig preserves as a substitute for barbecue sauce? I plated it on a bed of mashed potatoes and a side of sauteed asparagus. You can always use whatever side you wish. I happen to have potatoes and asparagus in my refrigerator to use. Voila, Fig Chicken!


  • 4 Pieces of chicken thighs
  • 3/4 Cup of extra virgin olive oil
  • 1 Tbsp of salt
  • 1 Tbsp of pepper
  • 1 Tbsp of paprika
  • 1 Tsp of chili powder
  • 4 Tbsp of fig preserves

Serving size: 2-4 people    Prep time: 15-20 minutes    Cook time: 50 minutes.


Marinade chicken thighs in olive oil mixed with salt, pepper, paprika, and chili powder. Marinade between two to three hours.

Preheat oven to 375° degrees. Line baking sheet with aluminum foil and lightly grease foil with cooking spray. Place marinaded chicken on foil and cover with foil. Bake chicken for thirty minutes. After baking for thirty minutes, remove top foil. Top each piece of chicken with fig preserves; one tablespoon per chicken. Place uncovered chicken back into oven and bake for another 20 minutes.

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Lavender Lemon Bars

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Spring has officially sprung! When spring comes, flowers come to bloom. In honor of spring officially making its way in, I decided to make some lavender lemon bars.

Lavender? Often times, lavender has a very floral and soapy scent to it. I have a love affair with Young Living essential oils. Yes, I am an oily addict and happen to also be a distributor. Young Living incorporated their vitality line of essential oils. They have wide range of oils that can be used to cook with. From orange to peppermint to lavender, they have it. So with this recipe, I decided to use the lavender vitality oil. Do not let the floral or soapy scent scare you. The lavender oil actually has a sweet taste to it with a floral note. When the lavender and lemons are combined, you have an amazing combination of flavors.

Serving size: up to 10 people    Prep time: 20 minutes    Cook time: 50 minutes.


For the Shortbread Crust:

  • 2 Cups of All Purpose Flour
  • 1 Cup of room temperature butter (2 sticks)
  • 1/2 Cup of confectioner’s sugar
  • 1/2 Tsp of vanilla extract
  • 1/2 Tsp of salt

For the Lemon Filling:

  • 4 Large eggs
  • 2 Large egg yolks
  • 2 Cups of white sugar
  • 4 Tbsp of all-purpose flour
  • 1/2 Cup of lemon juice
  • 2 Tbsp of grated fresh lemon zest
  • 2 Tsp of confectioner’s sugar, or to taste
  • 8-10 drops of Lavender essential oil


Preheat oven to 350° degrees. Lightly oil 8×8-inch baking dish.

Place flour and butter in a mixing bowl and mash together until both are thoroughly combined. Mix in confectioner’s sugar, vanilla, and salt. Mash everything together until everything is combined.

Wet fingers lightly with some water and press dough into bottom of baking dish. When dough is pressed into dish, use a fork to poke holes throughout dough. Bake crust for 22 minutes.

For lemon filling, start out beating eggs and yolks together in a bowl. Whisk in sugar and flour until filling is smooth. Add lemon juice, lemon zest, and drops of lavender essential oil. Once crust is ready, pour lemon filling over crust.

Bake for 25 minutes until filling is set. Allow lavender lemon bars to completely cool prior to cutting. Dust bars with confectioner’s sugar.

*If you have any questions or are interested in essential oils, feel free to contact me through here. I will be happy to answer any questions or guide you into the wonderful world of essential oils.

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