Sunday Valentine Dinner.  For the girls.

Today’s meal was a celebration of love dinner planned for my daughters and I.  It was a way to model to them as young women that love is informal and formal, for lovers and singles, and that no matter where you are in life, self-love is the best love, so this Valentine Day is yours to buy a big bouquet of flowers, pull out your best China, and lovingly put your heart and hands into a memorable meal to mark the occasion.  There are not many times that I and the girls are off together on a Sunday to enjoy dinner, so today was so nice to be surrounded with laughter and dining on a couple of favorite dishes and new dishes.

Valentine Day is about giving your best to those you hold dear and love.  Naturally, I show my love through cooking, so below is all of my love, wrapped up in food form, to my girls.  Enjoy!

French Butter Roasted Chicken. 

White wine onion gravy, for chicken

Roasted Cauliflower with Parmesan 

Smashed Garnet Sweet Potatoes.  

Plated up.  Delicious!

Cherry Delight. The end to a delicious meal❣

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Posted by on February 12, 2017 in Uncategorized


Looking good…Chicken.

You know how you are prepping something and you can tell the finished dish is going to be delicious?  This is one of those moments.  I’m prepping French Butter Roasted Chicken to go in the oven to roast, which I will serve with Smashed Garnet sweet potatoes and Roasted Cauliflower with Parmesan.  Here is how I prepped the bird…

Took a whole chicken which I butterflied and patted dry.  Carefully under the skin, I stuffed it with a mixture of butter, parsley, rosemary, fresh chopped garlic, garlic powder, onion powder, sea salt, white pepper, and olive oil and spread it under the skin to cover the chicken.  I then slathered the rest of mixture on top of chicken, along with more sea salt, black pepper, rosemary, and a generous drizzle of olive oil.

Now here’s the good part.  I have the butterflied chicken laying on top of a bed of onions, whole garlic head split in half, and lemon wedges, drizzled with olive oil, so as the chicken roasts those flavors will permeate into the meat and flavor the chicken, and serve as a flavorful base for a white wine sauce gravy I reduce from the chicken juices.  A fabulous goof proof way to take chicken to a whole new level. All you do is concentrate on layering the flavors, and let the oven do the magic.

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Posted by on February 12, 2017 in Uncategorized


Valentine dinner prep.

Cherry Delight dessert done and ready to go in the fridge for Sunday’s Valentine Dinner with my girls. I’ll be sharing the inspiration behind this meal on tomorrow’s blog.  Look at that fresh organic whipped cream on top.  😋❤

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Posted by on February 11, 2017 in Uncategorized


Dinner is served!

Lemon pepper wings, Smoky rub hot wings, and grilled romaine lettuce hearts with homemade blue cheese dressing, and fresh crumbled Stilton blue cheese and bacon bits.  When you know what you are doing in the kitchen, you can drop them food pics 👇 like a Beyoncé album. Lol! #NaturaleFoodie

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Posted by on February 7, 2017 in Uncategorized


Winging it.

About to throw a quick meal together for my daughter and I, wings!  We didn’t have wings for Super Bowl, so we are making up for them today.  I’m doing   Lemon pepper wings on one side, and Smoky rubbed hot wings on the other.  For a side, instead of celery sticks and blue cheese, I am going to halve some Romaine lettuce hearts, drizzle with olive oil, and grill, and make homemade blue cheese dressing to drizzle on top along with a sprinkle of fresh bacon bits.  Clean, delicious eats, is what this Naturale Foodie is about.  I’ll post the finished meal shortly.

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Posted by on February 7, 2017 in Uncategorized


Good Food requires repeating…Smoked Salmon and Asparagus Frittata, Baked Apple Crisp.

Yesterday my girls helped me out at my Naturale Foodie Cooking Class, and requested I do a repeat for them.  So being the Foodie mother that I am, I whipped up two of the breakfast dishes featured at the event.  Since it’s Sunday (and you know Sundays are made for decadent eating…at least in my house, Lol!), I went in a little heavier on the cheese, maxed out the salmon, and added extra butter, maple syrup, nuts, and cinnamon to the apple crisp, and finished those babies off in the oven so we can take our pick of grazing savory or sweet today.  Me, I plan to oblige both.  Now let’s hope I have a bottle of Prosecco and tangerine juice to make a mimosa.  I’m so extra… Lol!

Smoked Salmon and Asparagus Frittata

Baked Apple Crisp


Posted by on January 15, 2017 in Uncategorized


Up Your Cheese Game.

Since I had a big salmon salad for lunch, it’s a cheese plate for dinner. Stilton blue cheese, Grand Cru, 4-year vintage cheddar, and triple cream French Brie with cashews, sliced apple, and red wine. Getting in good fats, fruit, protein, and resveratrol.  What I love about cheese, besides obviously the yummy taste it brings to the palate?  It is satiating.  All it takes is a little taste of this or that, and your stomach is satisfied.

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Posted by on January 12, 2017 in Uncategorized

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