Happy 3rd Birthday, Pepper! Chicken Meatloaf Cake Pawty


Happy 3rd Birthday, Pepper Mint!

Chicken Meatloaf Cake Pawty

It’s Pepper Mint’s 3rd birthday. Since we were in Florida, I wanted to make Pepper and her cousins, Ginger and Bleau, a special treat they could share. All three girls, especially Ms. Pepper, LOVE chicken. So, I concocted this recipe, along with some of her favorite veggies (e.g., sweet potato) and decided on a meatloaf. I discovered that bananas are good for your dog because of the benefits of Potassium — however, like anything, it’s a rare special and infrequent treat since bananas are high in sugar. Another reason why I opted on a meatloaf: my dog hates dog biscuits and other dog sweet treats. So, an actual peanut butter dog cake would have been a waste for her.

If you decide to make this for your pup, let me know if your fur baby loves it. Pepper and her cousins sure did!

Prep Time: 30 Minutes | Cook Time: 45 Minutes

What You’ll Need:

  • 1 Pack of Ground Chicken

  • 1 Sweet Potato (Cooked)

  • 1 Banana

  • 1/4 - 1/3 Cup of Carrots (Cooked)

  • 2 Eggs

  • 1/4 Cup of Panko Bread Crumbs

  • 1 Box of Mashed Potatoes

  • 1/4 Cup of Shredded Cheese

  • 4” Round Cake Baking Pans

  • Non-stick spray for greasing

First, mash banana, sweet potato and carrots in a large mixing bowl.


Next, add ground chicken, eggs, bread crumbs and cheese. Mix thoroughly. Then, spray baking pans with non-stick spray. Place mixture in baking pans just like you would a cake mix.


Place meatloaf in baking pans, in the refrigerator for one hour, minimum.


Place in oven at 350 degrees for 30 minutes. While meatloaf is cooking in oven, cook mashed potatoes per boxed instructions.

Once cooked, remove from oven and allow meatloaf to cool.


Lastly, remove meatloaf from cake pans. Spread mashed potatoes over meatloaf like frosting. Garnish with shredded cheese and you’re done!


Happy Easter! Garlic Herb Stuffed Lamb Leg with Roasted Carrots and Garlic Mushroom Quinoa


Garlic Herb Stuffed Lamb

with Honey Roasted Carrots and Mushroom Quinoa

Happy Easter!  I decided to cook lamb this year. Lamb is probably my favorite red meat.  It’s tender and lean, and so easy to cook.  So, I wanted to share with you my Garlic Herb Leg of Lamb recipe with garlicky quinoa and mushrooms, and roasted honey garlic carrots.  LOTS. OF. GARLIC.  If you’re not a fan of garlic (screaming), then this recipe may not be for you.  Me, being a lover of any food seasoned with garlic, I thought this meal was absolutely delicious and will definitely be making it again.

What You’ll Need

1 Leg of lamb


Whole Carrots


1 Can of Campbell’s Cream of Mushroom Soup

½ cup of mushrooms

Fresh head of garlic

2 tablespoons of Minced garlic

Fresh Rosemary

Fresh Oregano

Extra Virgin or Virgin Olive Oil

½ tablespoon of Salt

½ tablespoon of Seasoning Salt

½ tablespoon of Pepper

½ tablespoon of Adobo

1 Tablespoon of Garlic Powder

½ cup of honey

½ a lemon for lemon juice

½ an onion

2 tablespoons of butter or ghee butter




First, roast pieces of whole garlic cloves in the oven for 10 minutes on 400 degrees, allowing to roast.

Next, cut lamb leg in half down center and create an opening.  Rub meat down with extra virgin or virgin olive oil.  Season entire lamb with salt, pepper, Adobo and garlic powder.

Next, rub minced garlic all over meat. 

Next, place the whole pieces of roasted whole garlic inside opening of meat, along with fresh herbs of rosemary and oregano.  Then, add herbs on outside of lamb meat.

Next, fold over the lamb meat. Take the twine, and tie the lamb meat closed.

Place meat in fridge and allow it to marinate overnight or for at least 4 hours.


After lamb has marinated, preheat oven to 400 degrees and cook for 45 MINUTES for well done.

 While your lamb is cooking, begin preparing your quinoa.


 Follow the box instructions for cooking your quinoa.  While quinoa is cooking, begin chopping fresh mushrooms. 

In a separate sauce pan, heat Campbell’s Cream of Mushroom Soup.  Add fresh mushrooms to sauce pan.


Then, add cooked quinoa to sauce pan, combining soup and mushrooms.  Add 1 tablespoon of minced garlic.  Season with salt and pepper to taste.


Roasted Carrots


For the glaze, combine 1 tablespoon of minced garlic and honey in a bowl.

Next, rub garlic honey glaze all over fresh carrots.

Finally, squirt ½ a fresh lemon onto carrots.

Cook in oven for 30 minutes at 400 degrees.


Serve with a glass of Pinot Noir, Cabernet Sauvignon or Merlot.  Happy Easter!

What does your family usually have on the menu for Easter?  If you end up using this recipe, please leave a comment below and let me know what you think!


Hennessy Butter Lamb Chops with Mashed Fennel and White Beans

Prep Time: 2 Hours | Cook Time: 30 Minutes

What you’ll need:

  • 4 Lamb chops

  • 1 Fennel

  • 1 Stalk of Broccolini

  • 1 Can of White beans

  • Fresh oregano

  • 1/4 Cup of Cognac

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic powder

  • 3 Tablespoons of Butter

  • 1 Tablespoon of Olive Oil

  • 2 Cups of Water

  • Blender

  • Iron Skillet

  • 1 Ziplock Bag


First, season your lamp chops on each side with salt, pepper and garlic powder.


Next, in a small bowl, melt two tablespoons of butter. After the butter is melted, add the cognac and oregano, and mix well.

Then, pour the mixture into a Ziplock bag. Place the seasoned lamb chops into the Ziplock bag and close. Place in the fridge for two hours, allowing sauce to marinate.


While the lamb chops are marinating, begin cutting the fennel. If you’ve never cut fennel before, remove the stems from the bulb. Next, remove the bottom of the fennel and the most outside layer (just like an onion). Then, cut the bulb in to quarters and remove the core. After you remove the core from all 4 pieces, begin dicing the bulb.

In a medium pot, boil two cups of water. When the water comes to a boil, add the diced fennel and stir frequently for approximately 15 minutes, or until the vegetable is soft.

While your fennel is cooking, add the can of beans to a separate medium pot, and stir frequently for 15 minutes.


Once your white beans and fennel are cooked, drain both in a strainer. Be sure to drain as much liquid as possible, or the mash will not be thick enough. You want the consistency to be similar to mash potatoes. Next, add the cooked fennel, white beans, 1 tablespoon of butter, salt, pepper, and garlic powder to a blender. If you use a Vitamix blender, I used setting 1 and 2.

Allow the vegetables to mash in the blender for approximately 2 minutes.


To cook your lamb chops, heat olive oil in iron skillet. Add marinated lamb chops and cook on each side until browned.


I promise, I didn’t do anything fancy with my broccolini. I simply steamed them.


Happy Valentine’s Day, loves!


Gluten Free Pizza Fritta Napoletana (Fried Pizza)

Prep Time: 90 min | Cook Time: 20 min

What you’ll need:

  • Gluten free pizza crust mix (calls for 1 egg)

  • Organic marinara sauce

  • Tomato paste

  • Organic diced tomatoes

  • Grated parmesan cheese

  • Fresh basil

  • Fresh oregano

  • 1/2 tablespoon of salt

  • 1/2 tablespoon of pepper

  • 1 tablespoon of garlic powder

  • 2 - 3 cups of olive oil (for deep frying)


Follow the pizza crust mix instructions as written by the food manufacturer. I used Cup4Cup Gluten Free Pizza Crust Mix. This pizza crust mix required that I put 1/2 cup of pizza crust mix to the side for kneading later. It also required that I whisk one large egg with warm water. Next, I poured the egg water mixture into the pizza crust mix and mixed with a fork. I then moved the dough from the mixing bowl for kneading. You knead the dough until smooth. Then, shape the dough into a large ball and wrap tightly in a plastic wrap and refrigerate for 1 hour, or up to 3 days.


After allowing the dough to refrigerate for 1 hour, I unwrapped the dough and broke off chunks of the dough to make small balls. After I shaped the dough into a smaller ball, I then sprinkled some of the excess pizza mix flour, lightly dustin the dough. Next, using two fingers, I pressed down the center of each ball, making small pizza crusts.

While I was making the small pizza crusts, I heated my olive oil in a deep frying pan on the stove. I used approximately 2 cups of olive oil.


Once the olive oil is hot, I place the pizza crusts into the deep frying pan. I fried each side for approximately 2-3 minutes on each side, on medium to low heat.


For my marinara sauce, I combined the marinara sauce, tomato paste, diced tomatoes, salt, pepper, garlic and oregano into a large pot and stirred frequently.

Once my pizza crust was golden brown on each side, I removed onto a plate. I placed a dollop of marinara sauce on each pizza crust. Lasly, I sprinkled the grated parmesan cheese and topped with fresh basil.


Bon appétit!