Boozy Strawberry Watermelon Limemade

Boozy Strawberry Watermelon Limemade

12-16 servings


  • Drink
  • 12 cups watermelon diced
  • 4 cups strawberries quartered
  • 12 ounces tequila your choice
  • 6 cups ice
  • 1 can frozen limemade
  • Salt or Sugar For Rim
  • Garnish
  • Lime Slices
  • Strawberries
  • Watermelon
  • Mint Leaves


  • Add diced watermelon, quartered strawberries, ice cubes, tequila, and frozen limemade in a large blender. You may need to work in batches and combine it all together in a large pitcher after it’s all mixed.
  • Run a lime wedge around the outside of your glass and dip it into coarse salt or sugar. Add garnishes and enjoy!


You can cut this recipe in half or a quarter of it if you need to. We make LARGE batches because it’s so good and the limemade is pretty strong. So make sure if you do cut it down, that you cut down the amount of limemade you use.
This can be non-alcoholic by simply leaving out the tequila. My kids drink it this way and love it.
You can adjust the fruits to any that you like.
If you don’t want it to be slushy, you can skip the ice and serve it in a glass with ice. It tastes good that way too. We prefer it slushy though.
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Thai Chicken Flatbread Recipe




  • 2 medium sized flatbreads or 1 large prepared flatbread store bought or using your favorite recipe


  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced ginger or ginger powder
  • 1 teaspoon garlic powder
  • 1 tsp dried basil
  • ¼ cup water
  • ½ tsp sriracha optional


  • 1 chicken breast cooked and sliced
  • 1 red bell pepper thinly sliced
  • 2 medium carrots shredded (or ½ cup of carrot matchsticks)
  • 2 green onion stalks sliced
  • cups mozzarella cheese
  • cup crushed peanuts
  • Lime wedges for serving
  • Cilantro for garnish



  • Preheat the oven to 375 degrees.
  • Prepare the flatbread and place on a baking pan lined with foil.
  • In a medium bowl, whisk together the peanut butter and water until smooth. Add in the remaining peanut butter sauce ingredients and combine. Spread a thick layer of the sauce over the flatbread, saving ¼ aside for drizzling at the end.
  • Spread a layer of the sliced chicken across the top of the peanut sauce. Pile on the red bell pepper, carrot shreds, green onions, and mozzarella cheese.
  • Bake the flatbread for 8-10 minutes until the cheese is melted. Drizzle the remaining peanut sauce on top of the pizza. Sprinkle on fresh cilantro, crushed peanuts and a squeeze of lime.
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Spaghetti with Sausage, Peas & Peppers Recipe

Spaghetti with Sausage, Peas & Peppers

Servings 4 Course Main dish Cuisine Italian Inspired Store 3 days in refrigerator


  • 340 g spaghetti
  • 8 chicken sausages
  • 1 can peeled tomatoes
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup peas
  • 1 medium onion sliced
  • 1/2 cup vegetable broth


  • Cook your spaghetti as instructed on the packaging.
  • Cut sausages in rings. Heat olive oil in a non stick skillet over medium heat. Once oil is hot, fry sausages until golden brown then add onion. Cook for about 30 seconds.
  • Add sliced bell peppers and peas. Cook until onion are translucent.
  • Pour in peeled tomatoes and vegetable broth. Mix well.
  • Add spaghetti, mix again and adjust taste if you need salt.
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Dalgona Coffee Recipe

Dalgona Coffee


  • – 3 tablespoons of hot water
  • – 3 tablespoons of sugar
  • – 3 tablespoons of instant coffee
  • – Milk or a vegetal beverage of your choice


  • In a bowl, put together 3 tablespoons of instant coffee, 3 tablespoons of sugar, and 3 tablespoons of boiling water.
  • Beat everything well, with a hand mixer or a whisk until everything is well beaten and the consistency is similar to whipped cream.
  • Fill a mug until about 2/3 with milk. You can use cold or warm milk according to your preferences, or you can also use a vegetal beverage of your choice.
  • On top, put a few spoons of the whipped coffee.
  • Your Dalgona coffee is ready! Use a spoon to mix the coffee with the milk as you drink it.
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Tasty Mother’s Day Mimosas

Why not celebrate mom this Mother’s Day with some fun and tasty Mother’s Day mimosas that she will really enjoy. Whether you celebrate mom with a special brunch, lunch or dinner, mimosas are always a tasty drink choice.

If you are unfamiliar with mimosas, they are a delicious cocktail that includes a mixture of champagne and chilled orange juice, or other fruity citrus juices, and are traditionally served at brunch. Although, they can be served any time of the day.

If you are looking for some delicious mimosas that you can serve with a delicious meal as you celebrate mom, these mimosas are both tasty and refreshing.  Below are some of my favorite Mimosa recipes from some amazing bloggers:

Pineapple Mimosa

Rather than traditional orange juice, pineapple juice is used for this lighter-tasting brunch cocktail that’s simple and delicious.

Prosecco Peach Bellini

Peach puree and dry Prosecco sparkling wine are blended together to make a simple summer drink that can be enjoyed on a warm summer day.

Strawberry Honey Lime Mimosas

This strawberry honey lime mimosa cocktail is a fruity drink that is made with fresh strawberries which are then blended into a strawberry juice and sparkling wine.

Mint Grapefruit Mimosas

A delicious and citrus flavored mimosa that combines tasty wine, a homemade grapefruit puree and a honey-mint simple syrup.

Sunrise Mimosas

These sunrise mimosas are mixed with freshly squeezed orange juice and a white wine. The sunrise look comes from the optional grenadine you can add.

Orange Creamsicle Mimosa

If you enjoy the taste of orange creamsicles, this mimosa creates the perfect creamy and fruity cocktail that’s perfect for Mother’s Day.

Low-Carb Mimosa

Wanting to watch your carb intake? No worries, this mimosa uses Diet V-8 splash and cold Prosecco and is then topped off with an orange slice for extra flavor and to create a beautiful mimosa.

Honey Orange Mimosa

Just a bit of honey is added to the sweet citrus taste of blood oranges and navel oranges to create a tasty and refreshing mimosa cocktail.

Cranberry Mimosa

Cranberries are typically thought of during the holidays, but that doesn’t mean you can’t enjoy them throughout the rest of the year, especially with this tasty cranberry mimosa.

Raspberry Mimosa

Raspberry liqueur and frosty pomegranate juice are blended together with your favorite wine to create this delicious raspberry mimosa.


Mimosa meets Cosmopolitan with this delicious mimosa which gives it a bit more of a kick than your traditional mimosa.

Tropical Pineapple Mimosa

A bit of lemon-lime soda is combined with pineapple juice and wine to create this tropical mimosa that’s perfect for Mother’s Day or any summer day.

Cheers! Hope you found the perfect Mimosa for your day!

Tonya Michelle

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25 minute Pulled Chicken Cheddar BBQ Tostadas

Cheddar BBQ Chicken Tostadas

A quick and delicious twist on taco night!
Prep Time15 mins
Cook Time10 mins
Servings: 4 people


  • Corn tortillas
  • Rotisserie chicken shredded
  • BBQ Sauce about ¾-1 cup is needed
  • Cheddar cheese shredded
  • Green onions chopped
  • Cilantro for garnishing
  • Olive Oil


  • Heat the oven to 400 degrees.
  • Rub olive oil onto the corn tortillas and line on a baking sheet. Place in oven to toast for a few minutes.
  • While the tortillas are in the oven, shred up your rotisserie chicken (usually one chicken can feed 4-6 people for this dish).
  • Toss the shredded chicken in the BBQ sauce.
  • Pull out the tray of tortillas, and spread some of the BBQ chicken mixture onto each tortilla. Next, top each tortilla with the shredded cheese.
  • Place back into the oven until the cheese is melted and bubbling.
  • Top with green onions and cilantro to serve!
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Hidden Reeses Egg Cupcakes

Hidden Reeses Egg Cupcakes

Makes 10 hidden egg cupcakes with batter leftover for additional cupcakes (You could make 15 to 20 hidden egg cupcakes total with one cake mix.)


  • 1 box Devil’s Food cake mix with ingredients for making the cake or your favorite chocolate cake recipe
  • About 4 cups chocolate frosting
  • 10 Reeses Peanut Butter Eggs frozen
  • 1 cup miniature Reeses peanut butter cups coarsely chopped


  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners.
  • Spritz with nonstick cooking spray.
  • In a mixing bowl, beat together the cake mix and ingredients for making cake.
  • Using a large scoop, divide the batter between the cupcake liners.
  • Place one, unwrapped, frozen Reeses Egg in the middle of each cupcake liner.
  • Bake cupcakes for 15 to 18 minutes or until a toothpick inserted to the sides of the egg comes out clean. (Do not pierce through the center where the egg is.)
  • Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Place the frosting in a piping bag fitted with an open star piping tip.
  • Pipe frosting from the middle of each cupcake to the outer edge and back to the middle to create a peak.
  • Press chopped Reeses cups into the frosting.
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Sesame-crusted Tofu Power Plate

Sesame-crusted Tofu Power Plate

This vegan power plate with grilled tofu is great for a filling but refreshing meal. It is best when eaten warm, but also great cold. A 30 minute meal for 2 or double the recipe to meal prep lunches for the week.
Total Time30 mins
Servings: 2



  • 1 c/190g brown rice
  • 1 medium/75g carrot
  • 1 c/75g shredded purple cabbage
  • 1 large/85g Persian cucumber or other edible skinned cucumber
  • 3 small/50g radishes
  • 3 green onions

Marinated Tofu

  • ½ lb/250g firm tofu
  • Zest 1 lime
  • 1 tbsp/15ml soy sauce or Tamari for gluten free
  • 2 tsp/10ml sesame oil
  • 1 tbsp/15ml rice vinegar
  • ½ tsp/1g ground pepper
  • 1 tbsp/15g sesame seeds


  • 2 tbsp/30ml lime juice
  • 1 tsp/5g brown sugar
  • 2 cloves/10g garlic
  • 1 ”/10g ginger
  • ¼ tsp/2g salt
  • 1 tsp/5ml sesame oil


Start rice cooking:

  • Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.
  • Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.

While rice is cooking, marinate tofu:

  • Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.
  • Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.
  • Cut the tofu into 6 – ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.
  • Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.

Cut vegetables while tofu is marinating:

  • Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.
  • Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.
  • Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.

Cook tofu:

  • Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively – a regular baking sheet lined with foil will work.
  • Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.
  • Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.
  • Make dressing while tofu is cooking:
  • Peel and finely mince ginger and garlic.
  • Combine all ingredients in a dish and mix vigorously.


Assemble plate:
Place half of cooked rice on each plate. Add half of vegetables (except onions) onto each portion.
Drizzle with dressing. Add 3 slices of cooked tofu to each plate and garnish with green onions.
Best warm, but can also be enjoyed cold. Keep dressing and tofu separate if meal prepping. Best if eaten within 2-3 days due to vegetables going dry.
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Chocolate Covered Strawberry Chaffles

Chocolate Covered Strawberry Chaffles

Yields 3+ mini waffles or 1 Belgian style waffle


  • 2 large eggs
  • 1 tablespoon heavy whipping cream divided
  • 2 ounces cream cheese softened
  • 1 teaspoon vanilla extract you can replace this with a strawberry extract or flavoring to give the batter a stronger strawberry flavor
  • 1 tablespoon monk-fruit sweetener you can replace with the granular sweetener or your choice
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ¾ cup mozzarella cheese shredded
  • ¼ cup strawberries diced
  • ¼ cup Lily’s chocolate chips + optional 1 tablespoon for garnish
  • Optional 1 tablespoon Swerve confectioner’s sugar for topping


  • Preheat waffle maker to medium/high heat and grease, generously.
  • In a medium mixing bowl, add cream cheese, eggs, whipping cream, extract or flavoring, and sweetener.
  • Using a hand mixer, beat until thoroughly mixed.
  • In a small mixing bowl, add flour, baking soda, and cocoa powder. Whisk until combined.
  • Add flour mixture to egg mixture and stir until combined.
  • Add in strawberries and mozzarella and mix well, then fold in chocolate chips.
  • Add to waffle maker
  • For mini waffles: Scoop ¼ cup of batter into waffle maker and cook for 2+ minutes or until done.
  • For Belgian waffle, pour entire bowl of batter into the waffle maker or until full, then cook on medium-high for 4+ minutes or until done.
  • Top with optional toppings like Swerve confectioner’s sugar, diced or sliced strawberries, or melted Lily’s chocolate chips.
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Easter Thumbprint Cookies

Easter Thumbprint Cookies


  • 2 1/4 C flour
  • 1 TSP baking powder
  • 1/2 TSP salt
  • 2 sticks 1 cup butter; softened
  • 3/4 C sugar
  • 2 large egg yolks
  • 1 TSP vanilla extract
  • Chocolate Cadbury’s

Chocolate Ganache:

  • 1 C chocolate chips
  • 1/2 C heavy whipping cream


  • Preheat your oven to 350 degrees F.
  • In a medium bowl add the flour, baking powder, and salt, whisk to blend.
  • Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla, continuing to mix until well blended.
  • Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.
  • Form the dough into a ball.
  • Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
  • Create a depression in the center of each ball.
  • Using the back of a floured 1/2 tsp measuring spoon works great too.
  • Bake until golden brown, approximately 20 minutes.
  • Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Fill the indentations with the ganache.
  • Top with the chocolate cadbury.
  • Serve and enjoy!
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