Fried Deviled Eggs??….A New Twist on an Old Favorite!

Fortunately or unfortunately some good things have come from this very bad thing…the covid virus; newly found hobbies, online classes, home cooking and learning a new kind of entertaining…social distance outdoor cocktail hours.

So, on a search for easy appetizer recipes, I have found this one on Let’s take that old deviled egg recipe, fry it up and serve it…..a new winner!!


  • large eggs, divided
  • 3 tbsp. mayonnaise
  • 1 tbsp. sour cream
  • 1 tsp. hot sauce
  • 1 tsp. Dijon mustard 
  • Kosher salt
  • Freshly grond black pepper
  • 1/2 c. all-purpose flour
  • 3/4 c. panko breadcrumbs
  • 1 tsp.garlic powder
  • vegetable oil, for frying
  • Finely chopped chives, for garnish
  • Smoked paprika, for garnish
  1. Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
  2. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.
  3. Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate.
  4. Add about 3” oil to a large heavy bottomed pot over medium heat. Heat oil to 350°, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.
  5. Fill fried egg whites with yolk mixture and garnish with chives and paprika.


Oakes Farms Meets Naples Home Cooks: From Seed to Our Table

The next time you find yourself standing in a grocery store, and some guy with a camera loudly asks if there are any home cooks around, and you are the only person there, I say, GO FOR IT!

This happened, and my dream of becoming a Food Network Star was at my fingertips…well, sort of.

What started as a plan to cook a quiet dinner, soon blossomed into an incredible cocktail party with our amazing friends pitching in, all the while our PR guy, Larry from TellYourVision.Net, filmed us from start to finish!

Check out our commercial here!

And, here is the recipe you have all been waiting for!



•1 lb fresh Wild Florida Grouper Fillets, washed & patted dry

•2 organic eggs, beaten

•2 C. Cheez-it crackers ground fine

•2 C. Parmesan cheese grated

•1/2 C. Organic Olive Oil


•In a food processor, blend Cheez-it crackers with the parmesan cheese.

•Cut the grouper into 1” bite size pieces.

•Heat the oil over medium high heat.

•Dip each fillet in egg and toss in the cracker/cheese mixture to coat.

•Place each fillet into the hot oil taking care not to over crowd the fish.

•Cook for 3-4 min. per side until golden brown.

•Remove and serve immediately with your favorite tarter sauce, cocktail sauce or mustard sauce.

Dear Friends,
Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.
Cheers to sharing celebrations with love.


3 Sensational Recipes to take the Labor out of your Labor Day!

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..



Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.


I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Ranch Dressing Mix
  • 1½ c. chopped romaine lettuce
  • ½ c. chopped tomatoes
  • ½ c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese (according to taste)
  • 1 Tbsp. chopped fresh chives


  1. Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite crackers


Crowd pleasing  and delicious!



  • Pre-heat oven to 400*F.
  • Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
  • Slice sweet onions, preferably Vidalia in 1/2″ slices.
  • Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent. 
  • *Careful not to over-roast or they become mushy…..
  • Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!


For dessert?? Vanilla Ice cream with fresh sliced peaches on top!


Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…




Cleveland fans are amazing. No matter what the weather, they are out there showing support….even for the….Browns. But tonight is an amazing night for baseball fans! First pitch at 8 tonight…73* and even if you aren’t from Cleveland, the enthusiasm is contagious and well worth the visit! 

Here are some delicious dishes for your rally party! These are great do aheads, so your guests can help themselves and you can enjoy the game! Enjoy and GO TRIBE!!


If you don’t have any leftover corned beef, buy about 1 pound unsliced corned beef from the deli counter at your local grocery store.

Makes 12 servings

  • 1 Tbsp. unsalted butter


  • 11/4 lb. sliced pumpernickel bread, staled
  • 3 cups diced corned beef
  • 3 cups sauerkraut, well drained
  • 4 cups shredded Swiss cheese
  • 11/2 cups Thousand Island dressing
  • Salt and black pepper


  • 10 eggs
    21/2 cups whole milk
    2 Tbsp. Dijon mustard

Coat bottom and sides of a 9×13-inch baking dish with butter. Cover bottom of dish with a layer of bread slices. Top with 1 cup each corned beef, sauerkraut, and cheese. Drizzle 1/2 cup dressing over top, then season with salt
and pepper. Repeat layering two more times.
Blend eggs, milk, and Dijon until combined; pour over layers in baking dish. Sprinkle remaining
1 cup cheese over top. Cover strata with plastic wrap and press down. Refrigerate strata at least 1 hour
or up to 24 hours. Remove plastic and preheat oven to 350°.
Bake strata, uncovered, until
puffy and cooked through (160°), about 1 hour. Let strata stand
10 minutes before serving.


This is quite possibly the most delicious dressing I have ever made! Serving small individual salads makes entertaining easy so you can enjoy your guests and the game! 


For the Salad

Layer cut up romaine lettuce and top with shaved parmesan

 For the Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
3 Tbsp minced shallot
2 1/2 Tbsp honey
1 Tbsp dijon mustard
1 tsp fresh thyme leaves
Salt and freshly ground black pepper

This recipe I found on pinterest (and borrowed the beautiful pic) and is soooo easy and delicious. Perfect for a game! (You definitely want to double this recipe!




2 lbs chicken wings & drummettes (separated)
1/4 cup salted butter
2 Tbsp siracha sauce
1/2 cup plus 2 Tbsp orange marmalade
optional: sesame seeds for garnish

Bring a large pot of water to boil. Add 2 teaspoons of salt to the water. Boil wings for 8 minutes. Preheat oven to 400 degrees. Drain wings and use a paper towel to dry them completely. Line a cookie sheet with foil and spray with cooking spray. Place wings on foil and bake for 20 minutes. Turn wings over and bake for 15 minutes longer. Meanwhile melt butter in a sauce pan. Add marmalade & siracha sauce. Mix and cook over medium/low for 5 minutes. After wings are finished baking, toss them in the sauce and place back on cookie sheet to broil for 2 – 3 minutes until the sauce on the wings start to crisp up. Garnish with sesame seeds 

Dear Friends,

As always, thanks for swinging by! Even if you aren’t going to rally tonight, I hope you enjoy these simple and delicious recipes. The magic to great entertaining is making it simple but making it look like you put a lot of effort into everything.

Food, family and friendship all go hand in hand so cheers to making time together special.







ALL IN CLEVELAND! THE CHAMPIONS! Today’s Recipes: Shephard’s Pie Party Bites & Apps on a Stick

It was a nail biter till the bitter end! I could hardly watch the last two minutes…..and then…..WE WON! And OMG!!!!! The crowd went WILD! IMG_5017

It’s more than winning a basketball game. It’s more than beating last year’s champs.

It’s personal It’s about Cleveland. You see, Cleveland fans are the ultimate fans.IMG_5077

It was no accident that our fans sang our country’s  National Anthem at the opening of the first Finals home game. It took my breath away.  No need for celebrities to help express our love for our country. IMG_4773

All watched with great emotion as LeBron James dropped to his knees and cried. We have watched this incredible athlete grow from a boy to a man; a man of great values who gives back and has never forgotten where he came from.

I vividly recall what LeBron did for his neighbors when he announced that he would be returning to Cleveland. He hired a small cupcake store to deliver cupcakes to all of his neighbors in Akron as an apology for the paparazzi and interruption of their quiet residential street. 

So now….we can talk about


img_3533Yeah, Michael Simon!

He has taken Cleveland by storm with his amazing restaurants

and has put us on the map!

Check out Iron Chef’s Michael Simon’s Cleveland restaurants here!

This photo was taken with Michael Simon at the Food Network Show in Cleveland this year. He hosted a Tailgate Party venue which featured a variety of samplings from his local restaurants. He is definitely a carnivore! 

Well, foodville is back for more great snick snacks to keep you revealing for your favorite team or just host a small bites party! These are my  PINTEREST  favorites from my GAME DAY BOARD and my APPETIZERS AND BITES BOARD.


Sheopard's Pie Party BitesI fell in love with these Shepherds Pie Party Bites from

olive oil
1 pound grass fed ground beef
1 clove garlic
1 onion, diced
2 cups chopped kale
1 cup frozen peas
few sprigs fresh thyme or oregano
sea salt
black pepper
dash red chili flakes
¼ cup milk
⅓ cup white wine
1 tablespoon butter
olive oil, garlic mashed potatoes or any mashed potatoes
Mini tart shells using your favorite pie crust, Rolled out to 3 inches for a 2 inch cookie cutter pan and baked at 400 degrees for 12 minutes.
Place enough olive oil in pan to cover bottom. Add onions and saute until softened. Season ground beef with salt and pepper. Crumble in and stir fry until meat is cooked through. Add milk and stir until milk in cooked down. Add in white wine and turn on low and cook down until alcohol is cooked off, about ten minutes. Add in a tablespoon of butter. At this point meat should be in nice wine sauce. Add in raw kale and continue to cook until kale is softened. Season as needed with salt, pepper and chili flakes.
Spoon mixture into the mini tart shell. Top with mashed potatoes using a pastry bag. Place under broiler just until potato is golden.
Serve immediately.
When making entree, you can use individual dishes or a larger dish. Make sure it’s something you can put under the broiler, like a cast iron pan.
WordPress Recipe Plugin by EasyRecipe




These are all from the Pillsbury website.


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Smoked Salmon with Dill
Dab cream cheese
Thin slice smoked salmon, cut into quarters
Fresh dill weed sprig
Shrimp and Cucumber
Very thin slice English cucumber, cut in half, folded
Fresh dill weed sprig
Small cooked shrimp, tail shell removed
Slice small fresh mozzarella ball or string cheese
Half grape tomato
Tiny basil leaf or fresh basil leaf strip
Half slice hard salami, folded into thirds
Slice sweet banana pepper (from a jar)
Kalamata or black olive
Dried Fig and Mascarpone
Dried fig, cut in half lengthwise
Mascarpone cheese star (using softened cheese)
Grated orange peel
Roast Beef Roll-Ups
Rare roast beef slice (spread with below)
Garden vegetable cream cheese spread
Fresh parsley sprig or tiny dill pickle slice
Cheese and Pimiento Olive
Swiss cheese cube
Half pimiento-stuffed green olive
Turkey Club
Crisply cooked bacon
Turkey breast slice, rolled up, sliced
Grape tomato slice
Heat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal.
Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles.
Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet.
Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown.
Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you’d like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.


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Thanks for popping in today! Even if basketball isn’t your thing, I hope you enjoy the recipes shared from my Pinterest board! Have a great day, and cheers to the CAVS!!