I adore salads in the summer. They are cool, crunchy, and easy on the waistline. Of course, it is all about the dressing for me. It can be the most beautiful salad in the world. If the dressing isn’t good, it’s just a waste of good vegies.

We have a favorite French restaurant we frequent in Cambridge, Maryland. It is called Bistro Poplar. Honestly, every time I am in there I am transported to another place and time. They have a Bibb lettuce salad with goat cheese and a fantastic vinaigrette. I don’t have the exact recipe but this one comes close. We eat there as often as possible. When I can’t go there, I make this.


My salad consists of soft, Bibb lettuce leaves. I chop a few chives, and add approximately one tablespoon of warm goat cheese. I have also been known to throw a few toasted pine nuts in there for extra crunch. Drizzle lightly with the dressing and add some salt and pepper. Voila, salad done!



  • Servings: 3/4 cup
  • Difficulty: easy
  • Print


  • 3 Tbsp tarragon vinegar
  • 1 tsp lemon, fresh squeezed
  • 1/2 shallot, finely chopped
  • 1 tsp Dijon mustard, seedless
  • 1/2 C olive oil
  • 2 tsp kosher salt
  • 1 tsp pepper, freshly ground


  1. In a small mixing bowl combine the first  4 ingredients and mix together.
  2. Slowly drizzle in the olive oil, while continuously whisking it together.
  3. Add the salt and pepper, taste and add more to taste if needed.

If you’re in the area check out Bistro Poplar. I would definitely call for reservations. You don’t want to miss this one!


Til next time,

Ciao xoxo

Viki D



Funny how holidays come and go so quickly. Memorial Day at the beach in Ocean City is the opening day of summer. At least for those of us here, on the Eastern Shore of Maryland. Rain or shine, it never seems to deter people from all over, piling “down the shore hon”.

This weekend was no exception. My mother-in-law lives about 15 minutes outside of Ocean City. LIQUID ASSETS (LA) IN OCEAN CITY We spent the weekend with her and my sister and brother-in-law. They live in Michigan and love coming here, especially in the summer.

Before Dawn married and moved to Michigan, we cooked a lot together. It’s always fun when she comes home. We still love to cook together and talk about food. There were lots of laughs and lots of food. I decided to make these muffins for a quick breakfast. I also had blueberries I didn’t want to leave, for fear of them spoiling. I don’t know about you, I HATE to waste food.

These muffins area an adaptation from Ina Garten’s “Barefoot Contessa Family Style”. Her cookbooks are fantastic! I have every one she has written. She has a new one coming out in October. Of course, I pre-ordered it.


It makes 18 muffins. I used a half cup ice-cream scoop so they all came out the same. I lightened them up by cuting some of the butter and sugar. I also used skim milk, light sour cream, and non-fat yogurt that had been strained overnight. They come out moist and light and loaded with blueberries.



  • Servings: 18 muffins
  • Difficulty: easy
  • Print

• 1 stick unsalted butter, room temperature
• 1 C sugar
• 3 extra large eggs, room temperature
• 1 ½ tsp pure vanilla
• ½ C light sour cream
• ½ C nonfat plain Greek Yogurt, strained
• ¼ C skim milk
• 2 ½ C all purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 half-pints fresh blueberries, picked through for stems and washed and drained

1. Pre-heat the oven to 350 degrees. Put 16 muffin liners in muffin pans.
2. Cream butter and sugar until light and fluffy with kitchen mixer using paddle attachment.
3. At low speed add eggs one at a time, then vanilla, sour cream, yogurt, and milk.
4. In a separate bowl, place flour, baking powder, baking soda, and salt, whisk all together with a wire whisk.
5. With the mixer on low, add the flour mixture and beat until just mixed. DO NOT OVER-MIX.
6. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
7. Using an ice cream scoop (large) scoop the batter into the muffin pans, filling each one just over the top and bake for 25-30 minutes until the muffins are lightly browned on the top and a cake tester comes out clean.

TIP: greasing the top of the muffin tins makes it easier to remove the muffins.

Til next time,

Ciao xoxo

Viki D


We like bananas but I always seem to buy too many. Which means, I am left with brown, over-ripened ones. I hate throwing anything out, so what’s a woman to do? Why, make banana bread of course!

Quick breads have long been a favorite of mine. In fact, I just made some zucchini bread for a co-worker. It was a birthday/nurses week gift! I had promised to make some for her well over a year ago. I figured it was time to make good on my promise.

One of the problems with most quick breads is the amount of fat and sugar in them. Just because it has bananas in it doesn’t make it healthy. I turned to a recipe by Gina Homolka, the author of Skinny Taste. She has multiple cookbooks out that are fantastic. The recipes are big on flavor, and nice portions that won’t leave you starved. Check out her website Skinnytaste.com. She is also worth the follow on Pinterest.

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This recipe uses 7 bananas which makes it very moist and tender. It makes 2 loaves. I made one with nuts and one without. The one without nuts was gifted to my daughter. Both turned out beautifully! If you don’t want to gift one, wrap it tightly and freeze it. When you are ready to serve it, let it thaw at room temperature.



  • Servings: 13 slices per loaf
  • Difficulty: Easy
  • Print


  • 7 ripe bananas, mashed chunky with fork
  • 1/2 C unsweetened applesauce
  • 2 1/2 C all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbsp butter, softened
  • 1 C light brown sugar
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 3 oz. chopped walnuts or pecans
  • baking spray


  1. Preheat oven to 350 degrees. Grease two 8×5 inch loaf pans with baking spray. (I lined both with parchment paper and sprayed the paper, and left some overhang on either side to assist with removing from the pan.)
  2. In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Set aside.
  3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add 1/3 of the flour mixture and blend at low speed until combined, add another 1/3 of the flour and blend at low speed, add remaining  1/3 of flour mixture and the bananas and blend at low speed until combined. Do not over mix. Fold in the nuts if using.
  5. Pour batter into loaf pans and bake on the center rack for 50 – 52 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool at least 20 minutes before removing. Let cool completely before slicing.

Serving Size = 1 slice  Freestyle Points = 4  Points Plus = 3

Til next time,

Ciao xoxo

Viki D


I don’t know about you, but as we “mature”, I find it more and more difficult to give my husband a birthday present. What I mean is, something other than the standards. Things like socks, shirts, or his favorite meal. I still do all of those things but wanted to do something he would really enjoy.

We went to a beautiful vineyard with fantastic wines in Eden, Maryland. Bordeleau Vineyards and Winery.    It was fantastic! Our close friends and our children where on hand to make it a party. He got some wonderful cards and gifts and drank some great wine. Our daughter brought the most amazing marshmallow doughnuts from a bakery in Baltimore. It was a fantastic day and he loved it. I still had one other card up my sleeve.


I just happen to know the captain of “0 Dark Thirty” and his wife. He charters fishing trips from Taylors Island, Maryland.  A beautiful boat, and he knows these waters like the back of his hand. I contacted his wife and she had him contact me. A fishing trip was born. This information I didn’t divulge until the day of his birthday. He was so excited, but I was too.  I found a birthday present he would always remember and would definitely enjoy. No boring socks here….haha!

That’s Captain Bruce Abbott and my husband Joe, holding our dinner for today!





The bottom right is my husband kissing his fish. One of our friends came from Connecticut just for this trip. I think it is safe to say, he and his buddies had a fantastic day. Many thanks to Captain Bruce Abbott. Check out his Facebook page. I added the link above. If you find yourself in this area book a fishing trip with the “0 Dark Thirty”. You’ll have memories to last a lifetime and a fantastic day.

I have a beautiful rockfish fillet;  I am going to cook it on the grill. It’s simple and very tasty. Should you find yourself the beneficiary of a rockfish fillet you might want to give this one a try. By the way, rockfish are also known as striped bass. Striped bass or “stripers” are also called rockfish because they like to nestle in the nooks and crannies of reefs and ledges.

Here’s the recipe. I can not wait for dinner! I am going to have it with a salad and a stuffed artichoke casserole. My friend Barbara gave me that recipe, and it just so happens, it will be my next blog. So don’t forget to come back y’all!




  • Rockfish or Striped Bass fillets
  • Olive oil
  • Butter
  • Lemon slices (optional)
  • Old Bay seasoning
  • Herbes de Provence
  • Fresh ground pepper


  1. Line a large sheet pan with non-stick foil. Use plenty of foil and you will be using it at the end to encase the entire fillets.
  2. Place the fillet or fillets on the sheet pan, skin side down, after rinsing and patting dry with paper towels.
  3. Lightly brush the meat side of the fillets with olive oil.
  4. Put small thin pats of unsalted butter across the top of the fish. (These will melt and distribute over the fish during cooking.)
  5. Sprinkle Old Bay seasoning across the fish. Keep in mind that too much can be overpowering. I like to see it but not completely cover it.
  6. Sprinkle lightly, the herb de Provence over the fish
  7. Place very thinly sliced lemons on top of the fish. (If you aren’t a lemon lover you can omit this step)
  8. Lightly add some fresh ground pepper
  9. Bring the foil up and over the fish to cover it. You will want to do this loosely, but completely enclose it, so you can check the process easily
  10. Place on a hot grill, checking after the first 15 – 20 minutes.
  11. When the fish flakes easily and is opaque, it’s done. (Ours took about 18 minutes.)

Til next time,

Ciao xoxo

Viki D





Has anybody out there heard of  intermittent fasting? I honestly thought that is what I was doing,  or did! In other words, I don’t eat all the time; I eat intermittently. Well the intermittent fast is definitely not what I do. It is also, NOT A DIET.

My hairdresser, as big around as a pencil, just told me she just started following this. First of all I asked “why?”. She is so tiny! I must have been her size when I was born! Her response, “I just want to lose my tummy weight”. Okay, I get it. Bathing suit season is here, or supposed to be. Time for shorts and those cute tops and dresses that bare all. I was intrigued so I started looking into this fast.

I began to research this fast method and found this website. It explains it in simple language that anybody can understand. It honestly makes sense.


Basically, you are giving up one meal. That’s an automatic reduction in calories. If you concentrate on proteins and low carbohydrates, there is no possible way you can’t lose pounds. While it doesn’t tell you how fast you lose the weight, it is inevitable that you will lose weight.

The article goes on to explain the fed state versus the fasting state. “When you are in the fed state, it’s very hard for your body to burn fat because your insulin levels are high.” This is science I can get behind as a nurse.

There are other benefits as well. It helps simplify daily life, causing less stress, since there are only two meal times to prepare for. “Scientists have long known that restricting calories is a way of lengthening life”. This may also be a key to reduce the risk of cancer.

In my opinion, this approach to a healthy lifestyle makes sense. I don’t want to forsake flavor. I don’t want to starve myself. I do want to live a long and healthy life. I also want to be able to enjoy food since I love to cook and eat.

When I think about it, there are days that I only get to eat two meals anyway. Maybe it’s my timing that has been off. As I look back on my younger years when I was thin, I may have only eaten one meal a day. When I was at my thinnest I remember saying frequently, “I forgot to eat; I’m hungry”. Now there’s a revelation!

I don’t think I have found the fountain of youth, nor the quick loss weight cure. I do think this is food for thought. No pun intended! I am going to concentrate on my timing and try to work on giving my body and my insulin levels a break. The “Daily Fast” is my fast of choice. I’ll let you know how it goes.

There are multiple articles on this subject. Form your own opinions and get back to me. If you decide to try intermittent fasting I would love to hear from you.

Til next time,

Ciao xoxo

Viki D

Quotes taken from “The Beginners Guide to Intermittent Fasting” by James Clear


What a beautiful day; this is what Spring is all about. I had all the windows open, curtains blowing in the breeze, and a sweet 74 degrees. It was too pretty to be inside. I love sitting outside and letting the sun warm my skin. It’s so rejuvenating! So a quick dinner was essential. This one could not be quicker or easier.

Our neighbors came over yesterday for a glass of wine and a chat. She loves to cook as I do. Naturally our conversation turned to food. She let me in on her method for slow roasting salmon. Her choice of seasonings was different from mine. As she said, you could use anything and it would still be good. It is definitely about the slow roasting.


If you haven’t discovered non-stick, aluminum foil, you need to purchase and give it a try. You can thank me later! I used it to line a half sheet baking pan. I pre-heated my oven to 300 degrees. I brought a large piece of salmon to room temperature. Then I lightly coated it with olive oil. Generously, it was salted and peppered. It was cooked for 20 minutes. It came out perfectly moist and tender. If you like your fish a little more well done, add an additional 10 minutes. Once out of the oven I generously sprinkled chili powder over the entire fillet.


This would be perfect with rice, or a thin sliced potato and any green vegetable. I chose to make Zoodles (spiralized zucchini noodles) with a smoky tomato sauce. It was a nice compliment to the chili topped salmon.


This is an excellent way to cook salmon. Thanks Myndi! I hope everybody gives this one a try.


  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 large salmon fillet, at room temperature
  • olive oil
  • kosher salt
  • fresh ground pepper
  • chili powder


  1. Pre-heat the oven to 300 degrees
  2. Lightly coat the entire surface of the fillet with olive oil, using a brush or your hands.
  3. Generously season the fillet with kosher salt and pepper.
  4. Place the fillet on a non-stick foil lined pan. Place in the pre-heated oven and cook for 20 minutes.

Note: if you like your salmon more well done, add an additional 10 minutes.


Reynolds Non-Stick Aluminun Foil (Click on the link below)