ok quick post but as the heat wave is going across the us, what do you drink? Eat? I headed to a local spot that has nice cool sangria. let me know your picks to stay cool anyway you can. hydrate hydrate! This is nothing i lived in Vegas feels like Vegas came to visit lol. Continue reading
This mouth watering dish has become one of my most favorite to chow down on. I was turned on to it when visiting my favorite local Mexican restaurants. My daughters friend was bartending and I stopped in for some lunch. We were talking about diets of course and what I could get to eat there that would not blow mine right out of the water and she suggested just doing some Chicken verde with some toppings in a bowl. Sounded good to me so gave it a try and sure enough I crave this at least once a week now. Best part is I can make it in the crock pot, which is also my all time fav ways to cook. Through in and go, come back later and wala all done. Has saved my butt a few times from just grabbing anything because Im starving.
Alright ready? Here it is and you won’t believe how easy. Grab some skinless, boneless chicken thighs, wash off and throw into crock pot, pour a bottle of your favorite salsa verde over top, cover and turn on high. Yup that is it. Of course you can make your own salsa verde. Fresh would even be better, but for ease this is amazing. Also if you
happen to have a to die for recipe for home made salsa verde, please do share with us here.
Now after about 3-4 hours that chicken is gonna be all done and just cut it up into small pieces right there in the crock pot. Will pretty much fall apart. Dice up some onions, cilantro, avocado and shred your favorite cheese. Spoon into bowl, top with toppings and go to town. I promise you will be addicted just like me. Also a great filling for tacos or burritos, but like I said this was to be Keto friendly. Cheers and enjoy!
Recently I went back to Boulder City, NV to visit with my son who lives in Las Vegas and have some lunch at one of my favorite places, Milo Cellar and Inn. Most of you may know that I lived in Henderson, NV for over 13 years, which is just a bit to the west of Boulder City, NV. Those of you who have no clue where Boulder City is, well its the gate way to Lake Mead and the amazing Hoover damn. A very quaint town, that actually does not allow any
gambling establishments. Downtown is the hub of course for this small town and Milos Cellar has always been one of my favorites to grab a bite to eat and a nice glass of wine. It is also an Inn so if you want to stay for a day or two give it a try. I personally never have stayed there or even enter into any of the rooms, however the pictures I have seen look like a comfy place to drop your head when you are ready.
This day my son and I decided to eat inside. There is sidewalk tables as well and although the weather was perfect Las Vegas new hockey team was playing and the nearby bars where packed with enthusiastic fans. We could see it as well from the TV hanging above the small wine bar inside. So very in the mood for an Italian sandwich with lots of meat and good dressing that is exactly what I ordered accompanied by a red sangria. My son thought that sounded just fine however chose a Guinness to wash it down with.
As always it did not disappoint or maybe I am always really hungry when I go there, lol. Maybe I am missing the area as well and maybe was just perfect that my son was with me, but the entire sandwich went down, along with the chips, which after eating his side order of potato salad my son reached over to my plate for a few of my chips as well.
So stop by sometime and let me know your thoughts. Pick up a few bottles of wine to take home with you while there and enjoy a stroll around this quaint town and don’t forget to take the Hoover damn tour.
Cheers! This got 5 stars this trip.
538 Nevada Way, Boulder City, NV 89005
(702) 293-9540 – Restaurant & Cellar
(702) 294-4244 – Inn
I am so very excited about this product called the Sonic Decanter. If you are a wine lover like myself and love gadgets and artificial intelligent products, you will want to add this AI decanter to your wine bar for sure. If I still owned a restaurant I would be using this at that bar as well. So what the heck is a sonic decanter you ask? Well in short it uses ultrasonic energy to age the wine in the bottle within minutes. What is the difference between expensive wine and inexpensive wine? Basically age, time on the shelf at the perfect angle and right temperature to perfect the tannins. What would normally take years on a shelf can be done in minutes with the sonic decanter, which is incredible. To be able to make inexpensive wine taste more like the expensive bottles, basically saves me a ton of money as it will you and allows for a much more enjoyable wine moment. Can you imagine dazzling your friends with this miracle product? The sonic decanter works with both red and white wines as well. So how blessed was I when speaking with the CEO of Dionysus Technology Concepts in regards to this incredible product called the Sonic Decanter and was allowed to present to all my followers this incredible offer of $20 OFF for a limited time. The decanter comes in black or white so choose which color you prefer below. If you are as excited as I am already and want to claim your own Sonic Decanter today its as easy as clicking the buy now button below. If you want to see a video on it there is a link below you can follow to check it out.
If you want to see a video on it being tested out visit
On a recent trip to Las Vegas to visit my son for a week, my boyfriend and I were going to a show at
and decided to stop into Gordon Ramsay Burger for a drink and bite to eat prior to our show starting. We didn’t have reservations, which I am not sure if we really needed them, however we like to usually sit at the bar anyway. So we pulled up a couple stools and ordered our drinks. Noticing that the beer taps were literally on ice was one of the first unique features I noticed and of course had to take a pic.
Neither one of us were overly starving so we chose to share something from the menu. Fittingly we chose the hells kitchen burger with onion rings. I mean come on what else would we order?
Now I am not sure if I had shared this before, but I have been working on creating the best burger ever for awhile and I do have to say I have created some great ones and getting closer all the time for that perfect, oh my God, hands down THE BEST BURGER EVER. One thing I have realized is besides what you do with the burger itself, the bun is a huge key to this. Well Mr. Ramsay, you have that in spades. I mean nailed this Hells kitchen burger with the bun you chose to go with it.
Also have to add that the onion rings were perfect as well. Topped with a light fresh zesting of parmesan cheese. Perfecto. So I give this review a 5 star for sure and if you are ever in Las Vegas head on over to Planet Hollywood to Gordon Ramsay Burger and try for yourself and then share here your experience as well.
Yup that is correct, we love food and libations so much that we thought we would get creative with our own fun line of quality USA made apparel and accessories. There are already a few products available and we will be adding more so come back often. Here are a few of what is available. Would love to hear what everyone thinks and if there is something you would love to see.
We all see the short videos put out by Delish on facebook, well this one caught my eye and looked so good I had to give it a try myself and see if it tasted as good as the video portrayed. Plus still following the Keto lifestyle so anything that tastes or can give the texture of bread I am all over it. Luckily I had all the ingredients so got right on it. Plus my family was cooking pizza for dinner and since I cannot partake in the entire pizza thing figure this would be a great alternative.
I used my food processor for the zucchini instead of a grater, as I am all about ease and quickly thru all the ingredients together. I will stress definitely use the cheese cloth or kitchen towel and squeeze squeeze all the moisture out of the zucchini. The dryer the better for the end results. Once in the oven, I thought crap this was so easy I have some cauliflower in the frig I wonder if I swapped out the zucchini how that would be? Within 10 minutes I had that mixture in the oven as well.
Not wanting to do the exact same ingredients, but sticking to the basic recipe I changed it up a bit. I thru a small head of cauliflower in the food processor with about 1/4 cup red onion, emptied onto a dish towel and squeezed squeezed all the juice out. I had used all the parmesan I had in the zucchini batch so substituted the 1/2 cup for more mozzarella cheese, thru in a little bit of chili pepper for kick and topped it off with bacon bits. I did not want both to taste exactly the same and have to say the end results on both were amazing.
Setting out both batches on not letting my family know what it was they dug in. I don’t even think they realized that it was not bread until I told them what is was made with. Personally I enjoyed the zucchini recipe more. Probably because I used cauliflower for so many other things, like grilled cheese sandwiches, but my family all chose the cauliflower version.
The only other thing I did differently was to use Italian seasoning in both as I did not have just parsley. So to me it tasted a lot like pizza and I even had a couple pieces the next morning with pepperoni on top for breakfast. Sorry family but next time it is pizza night I will roll this out thinner and use either one for the crust and I bet you will never know. Talk about a great way to get more veggies into your diet.
So hats off once again to you Delish. I look forward to trying out more recipes in the future. This one gets an A++
For Delish full recipe you can find it here, just click. Please also try both as they are so easy to do and let us know which is your favorite and if you changed up the recipe to make it even better.
Here is the recipe I used for the cauliflower version.
1 small head of cauliflower
1/4 red onion
2 medium eggs
3 cups mozzarella
2 cloves minced garlic
1/2 tsp oregano
1/4 cup cornstarch
1/4 tsp chili powder
1 Tbls bacon bits
salt and pepper
crushed red pepper flakes
Preheat oven to 425 degrees.
Place cauliflower and red onion in food processor or grate finely. Place into cheese cloth or kitchen towel and squeeze out moisture. In a medium sized bowl add the 2 eggs and whisk, add 1.5 cups grated mozzarella, the garlic, oregano, cornstarch, chili powder and salt and pepper, mix well.
Turn out onto a parchment lined baking sheet and pat down. Sprinkle bacon bits on top and pat them down into mixture. Place in oven for 25 minutes or until golden brown and dry. Remove and cover with remaining 1.5 cup shredded mozzarella, sprinkle with Italian seasoning and however much red pepper flakes you desire, replace in oven for another 8-10 minutes. Remove, let cool slightly and cut into long slices. Serve with warm marinara sauce or ranch dressing.
So, I have been following the Keto diet for a few months and always enjoy some different recipes because it is very easy to get stuck
in a rut of eating the same things and then there is the sweet tooth that pops up now and again. So these may not be for everyone as not everyone likes coconut, but I do and sounded so easy I had to give them a try. So the recipe I acquired off of pinterest from “The big mans world”.
I have added it as one of my pins under food, or you can look it up yourself, but they are listed as “3 ingredient Paleo Vegan Coconut crack bars” and state they only have 108 calories and 0 net carbs. 2 carbs minus 2 fiber=0 net carbs. Anyway, the recipe as it stands is pretty descent, and requires no baking at all, so you can throw this together in less than 5 minutes.
3 cups Shredded unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup monk fruit sweetened maple syrup Can substitute for any liquid sweetener of choice
Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment paper and set aside. Alternatively, you can use a loaf pan.
In a large mixing bowl, add your shredded unsweetened coconut. Add your melted coconut oil and monk fruit sweetened maple syrup (or sticky sweetener of choice) and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water.
Pour the coconut crack bar mixture into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars.
So like I said this is a decent and easy recipe, however I needed to spruce it up a bit and I love cooked coconut so much more, so I used this one batch above and created the original, original but baked, original baked with dark chocolate chips and cherries, and original baked with dark chocolate chips and blueberries.
Let me tell you I just kept saying Oh My God, these are soooooo damn good. My favorite was with the blueberries, but they were all delicious and only took a couple extra steps. So give em a try. You will not be disappointed and also I did not use the monk fruit syrup, but Xylitol with these. Here is my spruced up versions:
spruced up recipe:
3 cups Shredded unsweetened coconut flakes
1 cup coconut oil, melted
Preheat oven to 400
Line or spray with olive oil cooking spray muffin pans.
In a food processor, add your shredded unsweetened coconut. Add your melted coconut oil and Xylitol and mix until combined.
Pour the mixture evenly into muffin pan and press firmly into place. Now you can stop here and go down till you see the ** for just the original cooked version, or you can continue on for the other versions.
Sprinkle dark chocolate chips into each. (I used guittard extra dark baking chips that I got at vons), then sprinkle frozen blueberries and/or cherries.
The cherries I had were too large so I put in the food processor and pulsed a couple times until the desired size.
**Sprinkle a little more of the Xylitol on top.
Place into oven and bake for 6-8 minutes, until you see the chocolate chips have began to melt and the sides of the coconut are nice an browned.
Remove and let cool some before placing into the freezer. Takes approx. 10-20 minutes to set up in freezer.
Remove and enjoy. I am storing them in a freezer zip bag to enjoy whenever I choose.
Believe me you are going to be addicted to these babies.
Last week I really needed a change of scenery and was lucky enough that one of my good friends had a day off in the
middle of the week, so we decided to meet up in Palm Springs, CA. While there he really wanted to try out the restaurant LuLu, which I never really had a desire to try.
Always seemed so packed and bright that I never really thought about going, however I am always up for something different, so we headed out of our hotel one night and walked the couple blocks to the front doors. Yes, it was very busy, but since we didn’t really care if we sat outside or not we were able to get a table for two right away.
The style is very New Yorkish, which to me is very bright and white, however had also an artsy flare. I mean we are in Downtown Palm Springs right? Old style big crystal chandeliers hanging wrapped around with cloth or something, which was very different. The bar is quite large and at the time they had the baseball world series playing so it was packed with fans. Go Dodgers. (They lost)
Our waiter was very attentive and pleasant. We ordered up some wine and he explained the menu. A couple great deals if you go with the 3 or 4 choice menu. 3 choices for $20 was what my friend went with and me? Well I just went with an appetizer and a salad.
My appetizer was lightly fried zucchini and salad was the pear salad. Both were very tasty, however I guess I do prefer my zucchini a little more fried, so it has some crunch.
My friend ordered the Ahi Tuna wanton tostada and entrée was the lamb, which must of been delicious as he ate it all up with not much speaking, which if you knew him he never shuts up. lol
All in all I am glad he dragged me into LuLu. We will definitely be back and try some other goodies on the menu. There is A lot to choose from. The prices are great and the place is lively. Next time however we will try and score the patio and enjoy the wonderful evening weather that Palm Springs has to offer.
I love hanging out with my family. An unexpected Saturday were nothing was planned in advance but we were able to get together and go to Victoria Gardens in Rancho Cucamonga together and decided to hit up Yard House for lunch. Living in Las Vegas for quite a number of years we are pretty spoiled and had been to Yard House a few times to eat and always decent.
As always it was busy but we were able to get a table inside within 15 minutes. Everyone was famished so wanted to order appetizers as well as lunch, so we started with boneless wings and the California roll, which is not a roll at all actually. So don’t think you will be getting the traditional Japanese roll. Everyone agreed that it was quite good and liked the presentation. As always being hungry I forgot to take a picture before we dug in, but I am sure you get the idea with the pictures that I did get, lol.
My boyfriend ordered a large beer and was imagining a large mug, however it came in a half yard. Duh the Yard House right? Should of expected, but when not in England or a pub who thinks of that. It was fun to see however they are not the easiest to drink from, being so tall. Beer though was cold and delish.
The boneless wings, were not so impressing. Just average with the sauce they use. I ordered a protein style classic cheese burger, which was cooked exactly how I asked, but came with way too much lettuce and the burger was kind of lost in there, so even though I was really hungry didn’t enjoy as much as I had hoped. My daughter and boyfriend ordered street tacos and fish tacos. Both stating that they were just ok. So lunch was OK, however the company was awesome, which made our day perfect. Not sure why there would be a difference since Yard House is a chain and maybe it was just the food we decided to try this day, but definitely not as good as The Yard House in Town Square in Las Vegas. One thing we all did agree on was that California roll. So if stopping in give it a try. Cheers.