HAPPY HOUR, FOOD AND FUN

Ingredients: Full rack baby back ribs Rib rub (I like McCormick Grill Mates Bourbon and Brown Sugar) Salt/Pepper Barbeque sauce (I like Kinders Honey Hot) Instructions: Pre-heat oven to 210 degrees. Season ribs with Salt & Pepper. Add a good crust of Rib rub and work into both sides of the ribs. Wrap tightly in aluminum foil so no steam can escape. Place wrapped ribs on a baking sheet in oven and cook for 4-5 hours. Remove ribs from oven and unwrap the top part of the aluminum foil. Heat oven to 350 degrees. Add barbeque sauce to the top of the ribs and place in 350 degree oven for 20 minutes. Remove from oven, place on cutting board to rest for 10 minutes, then enjoy. Notes: You can use the same process on any ribs, not just baby back ribs. You can add an Asian flavor by substituting the barbeque sauce with teriyaki sauce and sweet chili sauce. ** Please note that nutritional details are estimates and actual values may vary . 

  Ingredients: Gluten free pizza dough (I like Bob's Red Mill) 1 cup Mozzarella cheese 1/2 cup pizza sauce or marinara sauce 1/2 cup pepperoni red onion Italian seasoning or bread-dipping herbs Olive oil spray Instructions: Follow the instructions on your gluten free pizza mix.  Most of them require that you pre-bake the crust for 7-10 minutes prior to adding sauce and toppings. Remove pre-baked crust from oven and spray a little olive oil on the crust and sprinkle with Italian seasoning. Top with pizza sauce of your choice. Next add your cheese.  I like full-fat mozzarella because it is really chewy and delicious. Finally add your toppings.  You can add whatever you have handy - veggies, meatballs, bacon, chicken.  I like pepperoni and onion. Bake your masterpiece at 450 degrees for approximately 15-20 minutes until the cheese is bubbling and the crust is golden. Notes: You can pre-bake the crust in advance, wrap in foil and place in the freezer for when you ne...

  I bought this machine to purify my own drinking water at home and get away from all of the plastic bottles we have. It is super-easy to use and the water is crisp and clean tasting. You just fill the tank, set the amount of water you want and hit the start button. It is very important to remember that you have to dump out the water from the tank after each use.   It is a little lopsided due to the filter cartridges being on one side, but it’s easy enough to move around. I love that we are helping the planet. It will pay for itself in no time.

  I love this cutting board!   First of all the wood itself is so beautiful, it looks like a work of art.   The size is perfect for regular cutting needs.   When you start chopping, the wood feels soft under your knife. I wanted to get away from using plastic cutting boards and I read that teak is one of the best woods to use for cutting boards. It cleans up in a jiffy and looks like brand new.   The price is amazing for this quality.   I will definitely be buying a few more.

  This is the best tea kettle I’ve ever had.   We are trying to get away from buying beverages in plastic bottles and decided we should just make our iced tea at home.   Boiling water in a pot takes a long time and you have to stay and watch it and then turn it off once the water boils.   If you forget about it, you could have a dangerous situation.   With this electric kettle, I can just add the water and tea bags, set it and walk away.   It automatically turns itself off once it has boiled the tea.   I let it cool down in the kettle and then add my sweetener and pour it into a pitcher.   This makes homemade iced tea a breeze.  

  I bought this Bodega car refrigerator for long road trips, so we don’t have to worry about stopping for fresh ice while on the road.   I have to say that it way exceeded our expectations.   First of all, it cools down from room temperature (about 75 degrees) to 35 degrees in about 20 minutes.   It is very quiet and fits comfortably on the floor of my husband’s Dodge Laramie truck. The two separate compartments make it easy to have cold and frozen items within the same cooler.   Although the unit itself is a little heavy to lift, it glides easily on the floor with the convenient wheels and handle, so we can take it out of the car and into our hotel room and then plug it back in.   I highly recommend this for anyone who wants to take the hassle out of road trips with food and drinks.  

  I love this egg poacher.   I don’t want the hassle and mess of trying to poach eggs in a pot of boiling water.     With this egg poacher, I have perfectly poached eggs in minutes.   Although it is non-stick, I highly recommend spraying some oil in each cup before adding the eggs.   With the oil, they slide right out with no trouble.   They still come out without oil, but you have to use a little more effort to pry them free.   I like to cook the eggs until the egg yolks are fully cooked so that my husband can make an egg sandwich to take to work in the morning. Nobody wants runny egg yolks in the car. This is a great little device. 

Ingredients: 1 pound Ground chicken 1 tablespoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Onion powder Salt/pepper to taste 1 teaspoon tomato paste 1/2 cup beef broth 1 tablespoon olive oil 2 cups shredded lettuce 1 cup diced tomato 1/4 cup diced red onion 1 cup shredded cheddar Taco shells Cholula sauce Instructions: Heat taco shells according to package instructions, then set aside. Place olive oil in saute pan and heat to medium-high heat.  Add ground chicken, chili powder, ground cumin, onion powder, salt/pepper, tomato paste and beef broth. Cook for 10-15 minutes until chicken is fully cooked.  Turn off heat and cover. Place shredded lettuce, tomato, onion and cheddar on plate. Serve with taco shells and let everyone make their own. Top with Cholula sauce and enjoy! Notes: You can use ground chicken, ground beef, ground pork or shrimp. You can use any taco sauce or hot sauce, but I love Cholula sauce. You can also add sour cream if you like. Taco holders make it ea...

Ingredients:  10 eggs  1/2 cup diced ham  shredded cheddar cheese  1 tablespoon parmesan cheese  1 teaspoon chives (dried or fresh) 1 tablespoon butter 3 tablespoons bacon bits Salt and pepper Instructions: Pre-heat oven to 350 degrees Scramble 10 eggs in a bowl or large measuring cup Add diced ham, parmesan cheese, chives and bacon bits  Salt and pepper to taste Mix all ingredients Heat butter in deep skillet or frying pan Pour egg mixture into pan and cook on medium heat for 5 minutes until mixture starts to bubble Top with shredded cheddar Place pan in oven for 15 minutes or until egg is firm in the center Notes: You can add veggies like onions, peppers and mushrooms This heats up nicely for an easy weekday breakfast You can easily make a frittata breakfast sandwich or bagel You can substitute olive oil for the butter or any nonstick cooking spray you prefer You can use any cheese you like. ** Please note that nutritional details are estimates and actual...

  Ingredients: 1.5-2 lbs boneless short ribs  2 tablespoons steak seasoning     Packaged beef gravy Egg noodles Instructions: Season your short ribs all over with steak seasoning and wrap in aluminum foil. Place wrapped short ribs in a baking pan and cook in a 225 degree oven for 4-5 hours. When done, serve over egg noodles and top with gravy.   Notes: You can use bone-in short ribs as well, or substitute with stew meat. I use Montreal steak seasoning, but any brand is fine. I use McCormick gravy packets that you just add water to, but any is fine.  If you add sour cream to   your gravy, you get a creamy beef stroganoff sauce. You can use any type of noodle you like, including gluten free.  Rice and mashed potatoes are also  g reat.  Be creative and have fun with it. If you prefer to use your slow cooker, you can place seasoned beef in the slow cooker with a cup of beef broth and simmer on low for 5 hours. **  Please note ...

  This is the best-tasting homemade chicken panang curry ever! Ingredients: 1.5 lb. chicken tenderloins  1 tablespoon cooking oil (any kind) 3 tablespoons fish sauce 1 can unsweetened coconut milk 1 small onion 2 bell peppers - any color 2 cloves garlic - smashed or chopped 1-3 teaspoons of panang curry paste (depending on how much heat you like) 1 tablespoon creamy peanut butter 1 handful basil leaves - chopped Instructions: P re-heat oven to 350 degrees Heat oil in a frying pan and toss your chicken tenders with salt and pepper until browned on both   sides.  Put pan in oven for 15 minutes or until chicken tenders reach 165 degrees.  Remove pan from oven and let rest. In a large pot, add a teaspoon of oil and sauté the onions, peppers and garlic. Once cooked, set heat to   low. In a small pan, add fish sauce, coconut milk, peanut butter and panang curry paste.  Wisk until blended and heat to just boiling.  Turn off heat and throw in basil leaves...

OMG! Run, don't walk to Oxford Exchange. OH, where do I start. Let's start with the amazing ambiance of an old-world style building with brick walls and marble floors. The open glass-covered restaurant atrium with the fountain in the middle is so tranquil, you don't want to leave. Every bite of food was delicious. We went for brunch and were so pleasantly surprised to see the new twist on old classics. For example, my husband's eggs benedict was made over fresh made biscuits instead of the traditional dried-out old English muffin and included braised short-rib and tomato gravy. My omelet was seasoned to perfection and full of bacon, spinach, tomato and cheddar cheese. They even pay attention to the minor details, such as house-made jam. You really can taste the difference. Finally, the service was impeccable. I would highly recommend this restaurant.

My husband and I went to Ulele on January 1st for dinner and loved it. First of all, this place is huge and decorated in an industrial vibe. There is both indoor and outdoor space and it is pet-friendly outside. There is great music and seating on the first and second floors. The restaurant was fully booked but we still got great service from the moment we sat down. The wine prices were not nearly as marked-up as most restaurants, so we went for a bottle. The crackling pork shank was a monster and super tender on the inside, while crispy and slightly sweet on the outside. The mahi portion was more than I could finish and seasoned perfectly with a bit of heat from the blackening. The green papaya slaw was a perfect accompaniment to the mahi. The calamari was crisp with a light breading and sweet chili dipping sauce. Finally, the flourless chocolate torte was superb. Do yourself a favor and get to Ulele. Awesome!

We just love the Tommy Bahama Restaurant in Jupiter. First of all, the location is amazing. There is waterfront seating outside, with shade and fans to keep you cool on a hot day. The service is excellent and the menu is fresh and thoughtful. Lets start with the fresh, oven-baked bread and butter that just melts in our mouth. So good! The Miso King Salmon bowl is a burst of vibrant flavors with a ton of fresh herbs and cool mango salsa. I just couldn't stop eating it. The cuban sandwich was a real winner too. Let's not forget the bright and refreshing mojito. Loved it!

Los Agaves is an exceptional, authentic Mexican restaurant. The service is amazing and the food is absolutely delicious. I really enjoyed a shrimp quesadilla which was so big, I could not finish. The fresh-made salsa in amazing as well as the table-side made guacamole. We also enjoyed 2-for-1 drinks at happy hour. The quality is superior. I would definitely recommend them.

Way to go Wine Exchange! What a great find. We stopped in for lunch and wanted to stay all day. First of all, the staff is well-educated on the wine selections and made great suggestions for wine-pairings for our lunch. The baked brie is a must-have with delicious flakey phyllo and warm, melted brie on the inside. Then the lime tequila shrimp and scallops were served in a bowl of flavorful broth and an unexpected pop of flavor from crystalized ginger bits floating in the broth. The service was top-notch. We will definitely go back the next time we are on the West Coast of Florida.

Ingredients: 1 pound Raw Shrimp - fresh or frozen 1 cup Casava flour 2 cups Seasoned Gluten free breadcrumbs (I used 4C brand) 2 eggs scrambled 1/2 cup Oil for frying - I used Crisco, but you can use any high smoke point oil you like Directions: 1. Thaw shrimp if frozen and dry with paper towels to remove extra moisture 2.  Dredge shrimp in Casava flour 3.  Next dredge in eggs 4.  Lastly coat well with gluten free breadcrumbs 5.  Heat oil to 350 degrees and drop in shrimp.  Fry until golden brown and Enjoy! I make a quick tartar sauce with pickle relish and mayonnaise. ** Please note that nutritional details are estimates and actual values may vary . 

  My husband and flew in for a funeral and decided to stay downtown so that we would be close to good restaurants and see some sights. When we first arrived, the bellman could not have been more helpful. He went out of his way to help us by taking our bags and directing us to the parking lot since valet parking is not currently allowed. When we checked in, the front desk clerk treated us like VIPs, explained all the details about the hotel and put us in a beautiful room. She also offered to arrange a tour of the hotel if we wanted it. Now let’s talk about this property. OMG! It is a stunning jewel which has so much architectural beauty it takes your breath away. The rich history of this hotel was such an unexpected treat, we almost forgot we were not there on vacation. Orchids at Palm Court The hotel was rather empty when we arrived, but the food we ordered was cooked perfectly and delicious. The bottle of wine we wanted was not available, so the manager gave us another win...

  Here's a super-easy Charcuterie Board idea for anytime you need a little something tasty to go with your Happy Hour. This one has easy goat cheese stuffed dates, wrapped in prosciutto, chunks of cheddar, merlot and brie cheeses, fresh grapes, salami, olives, gherkins, sweetie drops miniature peppers (love those) and meatballs with teriyaki sauce - all served on a big wooden cutting board.  Yum! To make the dates, just slice open the dates, stuff with goat cheese, and wrap in prosciutto.  Bake in a 375-degree oven for 10 minutes and enjoy!

  5- stars all the way for Kaluz. This restaurant is a real gem in Wellington. The food is prepared to perfection and the staff offers 5-star service and attention to detail. The ahi tuna was super fresh and the calamari was tender and crisp with a tasty, sweet chili sauce. The salmon was cooked beautifully, and the salad was dressed with an amazing house dressing. The wine selection is extensive. They also offer a huge variety of mixed drinks. The atmosphere is modern and fresh, with a lovely water fountain in the center of the restaurant and a huge bar area. We will definitely be eating our way through their menu this summer.