postheadericon Traditional Greek Salad Recipe


Here is a traditional greek salad
recipe with all the fixin’s.


    • 1 head of romaine lettuce (chopped or torn into
      small pieces)
    • 2 medium size vine ripened tomatoes (sliced and
      cut in half)
    • 1 medium size sweet vidalia onion, peeled and
      cut into rings
    • 1 cup crumbled feta cheese
    • 1 small-med size cucumber (skin removed, cut in half and sliced)
    • 7 or 8 mild pepperoncinis
    • 10 kalamata olives (pitted)
    • 1/2 cup-1 cup greek dressing (I like Cardini’s light Greek Dressing)
      depending on how much dressing you like


Place the romaine lettuce in a large salad bowl.
Add the onions and cucumber and toss.

Place the tomatoes, pepperoncinis, and kalamata
olives on top of the salad.

Lightly shake the salad bowl to just barely mix these
ingredients in.

Add the feta cheese and serve family style, with
the dressing on the side!

postheadericon Roasted Pumpkin Seeds Recipe


Want to use those leftover pumpkin seeds? This is an awesome recipe for toasting pumpkin seeds. These pumpkin seeds are great to snack on and are perfect mixed into a home made snack mix. Use them on salads for a delicious crunchy topping.
You may also use butternut squash seeds, acorn squash seeds, or spaghetti squash seeds for this recipe.


  • 2 cups pumpkin or squash seeds (a little pulp
    left on, unwashed)
  • 2 tablespoons worchestchire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt (more or lest to taste)
  • pinch of pepper (to taste)


Preheat the oven to 350 degrees.

In a shallow baking pan, add the pumpkin seeds, worchestchire, and vegetable oil and stir.

Add the garlic powder, salt, and pepper and stir until the pumpkin seeds are well coated.

Add a layer of pumpkin seeds to a shallow baking pan, making sure that the pumpkin seeds don’t overlap.

Place the pan in the oven for 25 minutes

Remove from the oven and turn the pumpkin seeds over.

Bake for an additional 20-30 minutes, or until the pumpkin seeds are golden and crispy! Remove from the oven and enjoy.

You can store the pumpkin seeds in a ziplock bag or plastic container for up to 1 week.

postheadericon Baked Eggplant Parmesan Recipe


Serves 6-8

I make my eggplant parmesan this way every time and it always turns out amazing! It’s even better when you can get fresh eggplant from the local farmer’s market.

I bought some white eggplants once from the farmers market and used those in place of the purple variety and they were fantastic. I actually kept  the skin on that time and it was still delicious. Usually, I take the purple skin off because I don’t like how it looks or the texture. Some people prefer to leave it on.

In this recipe you  will make your own parmesan bread crumbs. The eggplant is baked until golden brown and layered with sauce and mozeralla cheese. I like baking the eggplant instead of frying it because it is a little healthier and turns out delicious every time!


  • 2 medium eggplants
  • 2 cups shredded mozzarella cheese
  • 1/2 cup olive oil
  • salt
  • 48 ounces pasta sauce (2 jars total)
  • 1/2 cup parmesan cheese – grated
  • 2-3 cups breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon italian seasoning
  • 1 package or 6 servings of Spaghetti
  • 4 eggs


Cut of the ends of the eggplant and remove the skin with a vegetable peeler

Cut the eggplant into 1 inch slices and lay the slices on a baking sheet

Preheat the oven to 400 degrees

Cover the eggplant in salt on both sides and let sit for about 15 minutes in order to let the eggplant sweat some of the moisture out. You will see beads of water develop on the eggplant during this time. This little process takes any bitterness out of the eggplant.

While the eggplant is “sweating”,

  • Beat the eggs in a wide bowl
  • In another bowl, combine the bread crumbs, Italian seasoning, garlic pweder, parmesan cheese and salt.
  • Drizzle olive oil on 2 baking pans.

Rinse the salt off of the eggplant under the faucet and pat dry with a paper towel.  Dip a slice of eggplant in the egg, then in the parmesan bread crumb mixture. Make sure to completely coat the eggplant with the egg and then with the bread crumbs.

Place the coated eggplant in a greased baking pan and repeat until all of the eggplant is used.

Place the pan in the oven and bake for 30 minutes, turning  the eggplant once, after 15 minutes.

Remove the pans from the oven and place some of the mozzarella cheese on each piece of eggplant. Cover the eggplant with pasta sauce. Then top with mozzarella cheese.

Bake in the oven for an additional 10-15 minutes, or until cheese is melted. Meanwhile, boil the spaghetti and drain. Mix in some olive oil with the pasta so it doesn’t stick together.

Remove from the oven and enjoy your eggplant parmesan over spaghetti,  and with some garlic bread and a salad if you wish!


postheadericon Thai Iced Tea Recipe


Brew a pitcher of orange flavored black tea.

Fill each glass with ice.

Fill each glass 3/4 full with orange flavored black tea.
Top off each glass with sweetened, condensed milk.

Garnish each glass with an orange slice to finish of your delicious thai iced tea!


postheadericon Poudre Caynon Dropoff