Feb 08, 2016  Kamryn Walden   Special Occasions

It's all about the V

Valentine's Day is creeping up on us and we know most of you are trying to stay on track with those resolutions, which is why we wrote a menu to help you celebrate your special rendezvous for two! All of these recipes are made with the health conscious in mind and are as tantalizing and romantic as they are enchanting.

Most of us think it's easier to make a reservation than cook a nice dinner at home and we say, "No way, Jose"! Who wants to deal with all of those crowds and pay for an overpriced, meager meal, when you can set the mood right from the comfort of your own home? Just be prepared, go shopping the morning of or a couple of days before. You’ve got this! Plus, it means so much more when you cook this scrum-diddily-umptious meal for the one you love.

Another great idea to invoke excitement and freshen spontaneity is to draw up a scavenger hunt. Make a few clues, hide them and have clue one lead to clue two and so on. Once they get to the last clue they get a nice surprise at the end. Wink, wink! ;-)

We hope your Valentine's Day is great and that the recipes below earn you some brownie points!

Valentine's Day Menu | February 14, 2016

Drink | Lovin’ it up

Appetizer |  Latino Salsa Cheesy Chicken Bites

Main Course | Grilled Onions Atop Hearty Filet Minion w/ Sauteed Vegetables

Dessert | Chocolate Kiss Cream Cake

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Lovin’ It Up


- 2 large strawberry, chopped

- 2 handful of mint leaves

- 2 teaspoon agave nectar

- ½ oz fresh lemon juice

- 3 oz Chocolate Vodka

- 6 oz sparkling wine or champagne

- 2 strawberry slices, for garnish


Muddle strawberry, mint, agave and lemon juice. Add vodka and strain into a chilled champagne flute. Top with sparkling wine and garnish with strawberry slice.

Recipe provided by Jonathan Pogash &

Latino Salsa Cheesy Chicken Bites

Cooking time: 18 minutes

Serving size: 2


- 1 lb, Chicken Tenderloin

- 1 cup, Whole Wheat Bread Crumbs

- ½ tsp, Sea Salt

- ½ tsp, Black Pepper

- 1 tsp, Dried Basil

- 1 tbsp, Freshly Chopped Mint

- 2 Garlic Cloves

- 1 Jalapeno Pepper

- 2 Fresh Ripe Tomatoes

- 1 tsp, Soy Sauce

- 1 tsp, White Vinegar

- 1 Egg White

- 2 tbsp, Olive Oil

- 1 cup, Grated Parmesan Cheese

- Wax Paper or Zip Lock Bag


Prep: Preheat oven at 375 degrees.

  1. Take chicken tenderloin in a wax paper or ziploc bag and pound well until flat. Then cut the tenderloin into 3 inch pieces. Season with salt and pepper and apply soy sauce and vinegar all over.
  2. Take cheese, basil and ¼ teaspoon black pepper in a bowl and well until fully incorporated.
  3. Drizzle little olive oil all over the chicken tenderloin and place the cheese mixture at the center of each piece. Enclose the cheese mixture within by rolling the tenderloin carefully. Use toothpicks if needed.
  4. Whisk well the egg white and then carefully dip each chicken bite in the egg first then in the bread crumbs and place them all on the greased baking sheet.
  5. Place the sheet in the preheated oven and let it bake for about 15 minutes or until golden brown and ready.
  6. In the meanwhile, take tomatoes, garlic, jalapeno and mint in a blender and blend well until puree.
  7. Take out in a serving bowl and season with salt and black pepper.
  8. Serve with the baked cheesy chicken bites.

Grilled Onions Atop Hearty Filet Mignon with Sauteed Vegetables

Prep time: 1 hour | Cook Time: 12 minutes

Serving size: 2


- 2 Filet Minion Steaks

- 1 Yellow Onion

- ½ tsp, Sea Salt

- ½ tsp, Black Pepper

- 1 tbsp, Dry White Wine

- 2 tbsp, White Vinegar

- 1 tbsp, Soy Sauce

- 2 tbsp, Olive Oil

- 2 Garlic Cloves, Minced

- 1 tsp, Garlic Powder

- 1 tbsp, Honey

- 1 tbsp, Barbecue Sauce

- ½ cup, Plain Yogurt

For Veggie Quilt:

- ½ Carrot, Peeled & Cut in Small Cubes

- ¼ cup, Black Olives, Sliced

- ¼ cup, Freshly Chopped Chives

- ½ cup, Chopped Green Beans

- 2 Green Peppers, Finely Chopped (Serrano, Jalapeno, etc.)

- 1 tsp, Soy Sauce

- 1 tsp, White Vinegar

- 1 tsp, Red Wine

- 1 tsp, Dried Basil

- ½ tsp, Brown Sugar

- 1 tbsp, Olive Oil

- ½ tsp, Cajun Seasoning


Prep: Make a mixture of yogurt, garlic, 1 tsp soy sauce, 1 tsp vinegar, dry white wine, salt and black pepper then apply on mignon steaks all over. Place in the refrigerator for about an hour for proper marination.

  1. Heat half of the oil in a grill skillet or grill and place the marinated steak in the pan. Don’t discard the marinade mixture.
  2. Grill for about 3 to 5 minutes on one side at medium heat, flip over and apply little marinade mixture. Again grill for about 3 to 5 more minutes or until cooked to your desire.
  3. Take out in a dish and set aside warm.
  4. Now slice the onion and add honey, barbecue sauce, garlic powder, soy sauce, vinegar and the remaining oil. Mix well until fully coated.
  5. Add the onion to the grill skillet and grill for about 2 minutes or until the juices are thick and reduced. Season with salt and black pepper.
  6. Atop steak with grilled onions.

for Veggie Quilt:

  1. Heat oil in a frying pan and add all of the veggies, saute for 3 to 5 minutes then add brown sugar, vinegar, soy sauce, cajun seasoning, basil and red wine and again saute for 1 more minute. Season with salt and pepper and remove from heat when ready.

Chocolate Kiss Cream Cake

Cooking time: 10 to 12 minutes

Serving size: 2


- 2 tbsp, 100% Cocoa Powder

- 1 Egg

- ½ cup, Coconut Milk

- ½ cup, Low Fat Cream

- 1 tbsp, Light Whipped Cream

- 2 tbsp, Brown Sugar

- 1 tbsp, Crushed & Roasted Almonds

- ½ cup, Whole Wheat Digestives, Crushed (located in cookie aisle)

- Nice Bowl or Glass Dish


  1. Take a large pan half filled with water and place it on high heat. Bring it to boil then lower and place a small sauce pan or heat resistant in the boiling water.
  2. Heat cream in a sauce pan. Mix the cocoa powder and cold milk and then add it to the cream in sauce pan. Cook for 2 to 3 minutes with constant stirring or until the mixture darkens. (Make sure you don't have the chocolate syrup on direct heat, just above water, otherwise its consistency will be affected)
  3. Add sugar and whisked egg and again cook for 2 to 3 more minutes with constant stirring.
  4. When the mixture is ready and thick, take out of the large pan of water and set aside until cool at room temperature.
  5. Add crushed almonds and digestives and roughly mix. Pour the chocolate mixture in a bowl or glass dish and place in the freezer for about 2 to 3 hours or until frozen.
  6. Before serving, garnish the cake with a scoop of whipped cream and serve chilled.
  Mar 16, 2015  Kamryn Walden   Special Occasions

[Luck of the Irish] Pocket Worthy Recipes

This St. Patty's Day will be one to remember. We have some awesome finger foods for you to stuff in your pockets that will make any get together a real blast! These recipes are sure to be a party favorite and will keep your friends coming back for more! Have a great time for St. Patty's Day and enjoy making these sweet treats! Oh and be sure to bring ziploc bags so your friends don't get their pants pockets dirty!

Serving Size 1


  • 3 ounces Jameson Irish Whiskey
  • 1 ounce real grenadine
  • 6 ounces Sprite
  • Squeeze of lemon juice
  • Squeeze of lime juice
  • Lemon slices, lime slices, and a cherry for garnish
  1. Mix the whiskey, grenadine, lemon juice, and lime juice.
  2. Pour into a glass filled with ice.
  3. Add the Sprite.
  4. Drop in the cherry, lime, and lemon slices and serve in On the Rocks glasses.

*Recipe provided by Marye Audet with

Serving Size 4


  • 1 pound golden baby potatoes (about 8 potatoes)
  • ½ cup shredded cheddar cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon ground cumin
  • 1 tablespoon freshly chopped cilantro
  • ½ cup tamarind sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 3 garlic cloves (minced)
  • 1½ tablespoon olive oil
  • ½ cup ground chicken
  • ¼ finely chopped white onion


  1. Preheat oven at 350 degrees.
  2. Heat 1 tablespoon oil in a frying pan and add ground chicken, saute for 3 to 4 minutes with constant stirring or until properly cooked. Add half of garlic mince, onion, basil, ground cumin, salt, black pepper, vinegar and soy sauce and again saute for 2 more minutes.
  3. Wash potatoes then add to a large pan and add enough water to cover the potatoes. Cook for about 10 minutes or until cooked but leave slightly hard. Remove from heat, drain out water and set aside until cool at room temperature.
  4. Mix together prepared chicken mince, cheese and cilantro with spatula until fully incorporated.
  5. When the potatoes are cool to handle, remove a thin cap off the top of each potato and scoop out the core with a spatula carefully. Don’t discard.
  6. Fill the chicken cheese mixture in each potato. Place these stuffed potatoes face up in a greased baking sheet and bake for about 10 to 15 minutes or until golden brown. 
  7. In the meanwhile, heat the remaining oil in a frying pan and add garlic mince. Saute for 1 minute or until aromatic.
  8. Take out the potatoes from oven and atop with the prepared garlic.
  9. Mash the reserved potato core and mix with tamarind sauce. Serve with stuffed potatoes and enjoy.

Serving Size 4


  • 2 zucchini (sliced)
  • ½ cup whipping cream
  • ½ lb salmon
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped mint
  • ½ juiced lemon
  • ½ teaspoon grated lemon zest
  • 1 garlic clove (minced)


  1. Heat oil in a frying pan and add salmon, saute for 4 to 5 minutes on each side at low heat. Add garlic mince, lemon juice and season with salt and black pepper. Cook until the salmon is flakey and golden brown.
  2. Finely chop the salmon and add half of mint, whipping cream, lemon zest and season with black pepper. Mix well with spatula until smooth paste is formed.
  3. Scoop the Salmon mixture onto the zucchini rounds and garnish with the remaining chopped mint.
  4. Place in the refrigerator for before serving.

Serving Size 4


  • 4 oz frozen Peas
  • 4 oz frozen carrots
  • 1 cup plain yogurt
  • 1 teaspoon freshly chopped mint
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 cup chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 lemon (cut in slices)


  1. Take peas, carrots, mint, lemon juice, cumin, chicken broth and thyme in a blender and blend well until smooth.
  2. Add yogurt, salt and black pepper and again blend for few more seconds until the mixture is smooth and fine.
  3. Place the gazpacho in refrigerator for 2 to 3 hours before serving.
  4. Then take out in shot glasses and garnish with lemon slices.