Description:
Don't you just love those shrimp rings you get in the supermarket? I do. But once again, that included cocktail sauce is full of sugar and the high fructose corn syrup that has become my enemy. So I created my own. Enjoy!

Ingredients:
3 oz. tomato paste
2 tablespoons of lemon juice
1 tablespoon apple cider vinegar
1 teaspoon of hot sauce
1/2 teaspoon of horseradish or to taste (start with a little and work your way up if that's too much)
Dash of mustard powder
Salt and pepper to taste
Stevia (about 3-4 drops)
Water to reach your consistency

Directions:
Mix (whisk) all the ingredients together. Add water as needed and then chill until you are ready to use it. Mix again before serving. It's awesome, better for you and even better than the crap they give you!

Description:
Since I can no longer have sugar or high fructose corn syrup, which btw, you should AVOID as often as possible, I had to come up with a bbq sauce that didn't have either of these ingredients. Most of the recipes I tried were bland and I like things kind of spicy so I came up with a sauce that is sweet and smokey and has a bit of a kick to it as well.

Ingredients:
3 oz. tomato paste
1/4 cup of apple cider vinegar
3 tablespoons of lemon juice
1 tablespoon of hot sauce (Franks Red Hot is awesome)
1 tablespoon of minced onion
3 cloves of garlic, minced
1/4 tablespoon of chili powder
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of chopped parsley (or 1/2 teaspoon of parsley flakes)
Cayenne pepper to taste
Salt and pepper to taste
Liquid Smoke to taste
Stevia to taste (this is a natural sugar substitute, you can use sugar if you don't have Stevia but you can get it at any health food store in liquid form)
Water as need to get the consistency you want

Directions:
In a small saucepan, combine all the ingredients. Mix well (with a wire whisk) and bring to a boil. Reduce heat and simmer for about 5 minutes, adding water to get the consistency (it thickens as it cooks) and to keep it from burning. Stir continuously. Chill and serve.

Description:
Like every good Northern NJ girl who grew up with a strong Italian influence, I love sun-dried tomatoes, capers and especially balsamic vinegar. If you aren't a fan of balsamic, you can knock it down to just 2 tablespoons. Also, always try to use a GOOD balsamic. This is one vinegar where if you go on the cheap, you'll definitely notice the difference!

This is a good dish to experiment with different ingredient amounts to suit it to your personal taste and also make it your own.

Ingredients:
1 (1 lb) package penne
4 cups broccoli florets
1 onion, sliced thin
1 tablespoon olive oil
1/2 lb boneless skinless chicken breast, cut into strips (bite sized works even better!)
3/4 cup sun-dried tomato, in oil,drained and coarsely chopped
1 tablespoon of capers (Rienzi makes the BEST ones)
1/2 cup chicken broth
1 cup heavy cream
5 tablespoons balsamic vinegar (or more to taste)
1 teaspoon salt
1/4 teaspoon pepper
parmesan cheese (to taste)

Directions:
Cook penne to package directions.

Sir in broccoli florets for last 2 minutes.

In the meantime, saute onion in olive oil in large skillet for approximately 6 minutes,

Add chicken strips and saute for 4 minutes.

Stir in sun-dried tomatoes, capers, heavy cream, chicken broth, balsamic vinegar, salt and pepper and simmer 4 minutes. (Feel free to add as much parmesan cheese as you want to add flavor and thickness. It shouldn't be too thick, but enough to coat the broccoli and the pasta once you add them together.

Drain pasta, broccoli; toss with chicken mixture and top with Parmesan cheese.

Description:
This is an authentic Irish Soda Bread passed down from my paternal grandmother's side of the family.

Ingredients:
3-1/4 cups flour
1/3 cup - plus 1 Tbsp. sugar divided
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 stick cold butter (salted)
1-1/3 cups buttermilk
1 cup currants


Directions:
Sift flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl.

Cut in butter with 2 knives until you get coarse crumbs. (by hand works better than the knives).

Add buttermilk and currants together in a separate bowl then mix into dry ingredients.

Turn out dough onto floured board or counter, knead about 12 times.

Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. (I line my sheet with aluminum foil and spray that instead…less mess!) Cut deep 1/2-inch cross in top of dough.

Sprinkle with remaining 1 Tbsp. sugar.

Bake for about 45 minutes or until golden brown. Cool on wire rack.