Recipe of the Week: Greek Salmon Salad



  • 8 oz salmon
  • 1½ Tbsp olive oil
  • Zest from ½ lemon
  • 1½ tsp fresh dill weed
  • Salt
  • Fresh cracked black pepper


  • 3 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp white vinegar
  • 1 garlic clove
  • 1 Tbsp minced fresh basil
  • Zest from ½ lemon
  • Salt
  • Fresh cracked black pepper


  • 2-3 oz lettuce
  • ½ cup cherry tomatoes
  • ½ cup chopped cucumber
  • ¼ cup sliced red onion
  • ¼ cup whole black olives
  • ¼ cup banana peppers
  • ⅓ cup feta cheese


  1. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
  2. Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
  3. Mix together 1½ tbsp. of olive oil, lemon zest, dill weed, salt, and pepper together. Rub the mixture all over the top and sides of the salmon.
  4. Bake for 13-16 minutes, depending on the size and thickness of your salmon piece.
  5. Combine your salad ingredients in a bowl and top it off with baked salmon.
  6. Mix all ingredients for the dressing and pour it over the salmon and salad.

Thirsty Thursday: Salty Dog Punch Recipe

Salty Dog Punch – this easy cocktail recipe is made with grapefruit juice, vodka, and soda with lime for garnish and a salted rim! It’s the perfect not-to-sweet spring or summer punch!



  • 3 ounces grapefruit juice
  • 1 ounce vodka
  • 1/2 ounce lemon lime soda
  • Lime slices, for garnish
  • Morton Kosher Salt, for the rim of the glass


  • 6 cups grapefruit juice
  • 1 1/2 cups vodka
  • 4 cups lemon lime soda (or a combination lemon lime soda and club soda, or diet lemon lime soda)
  • Lemon slices, for garnish
  • Morton Kosher Salt, to rim the glasses


  1. To make one cocktail: rub a slice of lime around the rim of your glass. Dip glass upside down on a plate of salt to salt the rim. Add ice to the glass, then add juice and vodka. Add a splash of soda to taste and a slice of lime for garnish.
  2. To make a pitcher: Mix juice, vodka, and soda in a pitcher. Add lime slices for garnish. Rub a slice of lime around the rim of each serving glass, then dip them upside down on a plate of salt to salt the rim. Serve drink over ice.

Recipe of the Week: Chicken Alfredo Pizza


  • 1 pound pizza dough, to make 2 pizzas
Garlic Butter
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • pinch of salt
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup half-and-half or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded Romano cheese or Parmesan
Pizza toppings
  • 1 boneless chicken breast or 1 cup meat from a rotisserie chicken, cooked and diced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • handful of baby spinach leaves, optional
  • 1 to 1 1/2 cups shredded mozzarella
  • 4 slices bacon, cooked
  • 1 green onion, sliced


  1. Let pizza dough come to room temperature and heat oven to 450 degrees. If you have a pizza stone, place it in the oven.
  2. To make garlic butter, melt butter over medium heat in a small pan over medium heat. Add garlic and onion and cook until softened, about 2 minutes. Add Italian seasoning, red pepper flakes, and salt and remove from heat.
  3. To make sauce, melt butter in a medium pan. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Let cook for about 2 minutes. Mixture will be very thick. Stir in salt, pepper, and cheese. Remove from heat.
  4. Divide pizza dough in 2 pieces and roll or stretch into approximately a 10-inch round. Place on a lightly floured pizza peel or baking sheet with no edges.
  5. Spread half of garlic butter on dough and cover with approximately 1/2 cup of the sauce. You can use more if you want it heavy on sauce.
  6. Sprinkle chicken with thyme and poultry seasoning. Scatter 1/2 of chicken on dough.
  7. Top with spinach leaves, half of mozzarella, bacon, and green onion.
  8. Slide pizza off of pizza peel onto a the pizza stone or onto a baking sheet if you are not using a pizza stone.
  9. Bake for 8 to 12 minutes of until crust is golden brown.
  10. Repeat to make a second pizza.

Thirsty Thursday: Blood Orange Bourbon Sparkler Recipe


  • 1/2 cup freshly squeezed blood orange juice
  • 2 ounces bourbon
  • Ice cubes
  • Prosecco or other sparkling wine
  • Fresh mint & orange wedges (slices or zest), for garnish


  • Add 2 teaspoons all-natural sweetener, like maple syrup or agave, if desired
  • Opt for sparkling water instead of wine, if you’d like


  1. Add the blood orange juice, the bourbon and ice (and sweetener if you’re using it) to a cocktail shaker and give it a good shake shake shake.
  2. Strain into two glasses and top with the sparkling wine, garnish with fresh mint and an orange wedge, slice or zest.

Recipe of the Week: Greek Shrimp with Tomatoes and Feta


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 (14.5-ounce) can Diced Tomatoes
  • 1 tablespoon Tuttorosso tomato paste
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • 1 tablespoon heavy cream
  • 1¼ pounds medium fresh shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons chopped kalamata olives
  • 1 (4-ounce) container crumbled feta cheese


  1. Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and red pepper flakes and cook 1 more minute.
  3. Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.
  4. Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2 to 3 minutes.
  5. Sprinkle olives and feta cheese on top and serve.

Spinach and Feta Stuffed Chicken Breasts Recipe


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 5 ounces baby spinach
  • 2 ounces crumbled feta cheese (about ½ cup)
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 3 tablespoon black olive oil, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1½ teaspoons olive oil
  • 1 cup tomato sauce of your preference
  • Fresh parsley, chopped


  1. Preheat the oven to 400 degrees.

Prep the filling:

  1. In a large skillet over medium heat add 1 tablespoon olive oil.
  2. Add onion and cook for about 8 minutes. Don’t forget to stir occasionally.
  3. Add spinach and cook for 1 minute. Remove pan from heat. Add feta and black olives and mix everything well to combine. Set it aside.

Prep the chicken:

  1. Cut the chicken into 8 pieces and pound all the four pieces until they are thin. Put 1 ½ tablespoon of the spinach mixture in the middle of the chicken and roll it up. Secure together using toothpicks, if needed. Repeat the process for all the chicken pieces.
  2. Put ½ cup of the tomato sauce on the bottom of a greased baking dish. In a skillet, sauté the chicken breast in oil until golden brown, then transfer to the baking dish.
  3. Cover evenly with remaining tomato sauce and top with mozzarella cheese.
  4. Bake for 30 to 35 minutes until the chicken gets to an internal temperature of 165°F degrees.
  5. Before serving top with fresh parsley.

Thirsty Thursday: Boozy Lucky Charms Milkshake Recipe


  • 8 scoops of mint chocolate chip ice cream
  • 1/4 cup of milk
  • Pinch of vanilla extract
  • Optional: 3 oz vanilla vodka


  • 1 cup of Lucky Charms marshmallows
  • 1 cup of mini colored marshmallows
  • 3 large marshmallows
  • 1/2 cup funfetti frosting
  • 3 tablespoons sprinkles
  • Whipped cream


  1. Frost the top of your milkshake glasses with the funfetti frosting and stick the Lucky Charms marshmallows to it. Set aside.
  2. Add ice cream, milk, and vanilla to your blender. Blend until smooth.
  3. Pour your milkshake into the glasses, keeping a little room at the top.
  4. Top off your milkshake with whipped cream.
  5. Add additional Lucky Charms marshmallows, mini marshmallows, and sprinkles.
  6. Place a few mini marshmallows and your large marshmallows on a skewer and add as a final touch.

Recipe of the Week: Instant Pot Irish Stew


  • 1 pound beef stewing meat
  • Salt and pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic crushed and chopped
  • 1 14.9 can Guinness Draught Beer
  • 1 tbsp flour
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 4 tbsp tomato paste
  • 1 1/2 tsp sugar
  • 2 leaves bay
  • 2 tsp dried thyme
  • 3-4 large carrots roughly chopped
  • 2 pounds Yukon gold potatoes roughly cubed


  1. Select Sauté or Browning on your Pressure Cooker and allow to fully heat.
  2. Season the beef with salt and pepper.

  3. Add oil and butter to the pot of your pressure cooker.
  4. Add beef and lightly brown the beef.
  5. Remove beef to a bowl and toss with 1 tbsp flour. Set aside.
  6. Add a little bit more oil to the hot pot and add the onions. Brown the onions until caramelized. Then add the garlic and saute for one more minute.
  7. Pour in the beer and deglaze the cooking pot. Cook for 2 minutes to reduce.
  8. Add in beef broth, Worcestershire sauce, tomato paste, thyme, bay leaves, and sugar.
  9. Add cubed potatoes, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
  10. Add the beef on top but don’t stir it in as you don’t want too much flour to get into the stock mixture.
  11. Close the lid and cook at high pressure for 15 minutes, then natural pressure release.
  12. Open the lid. Discard the bay leaves. Add salt and pepper to taste.

Recipe of the Week: Shrimp Piccata


  • 3/4 pounds medium shrimp, peeled & deveined
  • 8 ounces uncooked pasta (I used penne)
  • Garlic powder
  • flour, for dredging
  • Zest + juice of 1 lemon
  • 2 tablespoons capers, drained
  • 3 tablespoons butter + 2 tablespoons butter
  • 1/2 cup dry white wine
  • Salt & pepper, to taste
  • Handful fresh parsley, chopped


  1. Boil a pot of salted water for the pasta. Cook according to package directions.
  2. Once the pasta is well on its way, add the first 3 tablespoons of butter to a large skillet on medium heat. Sprinkle the shrimp gently with a little bit of garlic powder then dredge the shrimp in flour. Once the oil is hot, add the shrimp to the pan and cook them for 1 minute on each side. Remove to shrimp from the pan.
  3. Deglaze the pan with the lemon juice + zest, capers, rest of butter, and white wine. Cook for 2 minutes, then add the shrimp back in.
  4. Cook for another 2 minutes or so until the shrimp are cooked through. Season with salt & pepper, and add the fresh parsley. Toss with the cooked and drained pasta. If desired, add a tablespoon or two of the pasta water to add some more moisture to the sauce. Serve immediately.

Thirsty Thursday: Strawberry Margarita Recipe


  • 1 cup of cored, quartered strawberries
  • 1 cup tequila
  • 1/2 cup orange liqueur
  • juice of two limes
  • lime wedges
  • strawberries
  • ice
  • salt


  1. Place the strawberries, tequila, orange liqueur and lime juice in a blender and blend until smooth. Fill a pitcher with ice and pour blended margaritas in it and stir to combine.
  2. Rub the rim of margarita glasses with a lime wedges and dip into margarita salt. Divided margaritas into salt rimmed glasses and garnish with a lime wedge and a fresh strawberry.