Month: December 2016

Slow Cooked Sweet Ham

I get my inspiration from 2 things, my mom and my grocery store. Publix here in Ormond Beach Florida is my favorite place to shop. If I’m stuck on what to make for dinner, I get inspired as soon as I walk in the door.

Today, ham. I put this spiral cut ham in my cast iron pot with things I never imagined I would do. I hope you like it because it came out amazing.

This recipe was made in my cast iron pot, but you can use your crock pot as well.


  • 8 quart cast iron pot with lid or large crockpot
  • Cutting board and knife
  • Oven mitts
  • Serving platter


  • 1 boneless spiral cut ham 5 pounds
  • 1/4 red onion (peeled and sliced about 1/4 inch)
  • 1 green pepper (membrane removed washed and sliced about 1/4 inch)
  • 1 red pepper (membrane removed washed and sliced about 1/4 inch)
  • About 12 brussel sprouts (washed and ends cut)
  • 1 cup of sliced fresh carrots
  • 3/4 cup of apple juice
  • 1- 20 ounce can of fresh diced pineapple in juice
  • 1- 10 ounce can of maraschino cherries (stems removed do not drain)
  • About 1/4 cup of brown sugar

Preheat oven to 300°

Place your ham in your pot or crockpot.

Add your pineapple with juice and apple juice.

Add all your vegetables including cherries, pour cherry juice on vegetables after they have been layered.

Sprinkle brown sugar over the entire dish. Cover and bake at 300 ° for 2 hours or till vegetables are tender. For crockpot 4 to 6 hours on low.

Serves about 6. Serve warm.


Shell Ginger


We have this garden that I visited a lot in 2016, Rockefeller Gardens. Its beautiful there, quiet, flowers, trees, butterflies, dragonflies. They even have a water fall. Its a perfect place to find yourself.

Another perfect creation by mother nature

Sweet Italian Sausage Sandwich

Hands down definitely an epic sandwich. That is what we call them when we’re excited about sandwhiches in our house, epic burgers and now epic sausage sandwich. 😀


  • Fry pan and spoon
  • Pot for boiling your sausage
  • Cutting board and knife
  • Baking sheet
  • Tin foil
  • Knife for spreading
  • Oven mitts


  • 5 sweet italian sausage links
  • 1 green pepper (membrane removed and diced)
  • 1/2 sweet Vidalia onion (peeled and sliced about 1/4 inch)
  • 1 large garlic clove (peeled and sliced thin)
  • 1 can of diced tomatoes
  • 4 hogie or sub rolls
  • 2 stems of fresh oregano leaves removed
  • About 3 cups of shredded cheese (I used a 4 cheese blend)
  • Butter
  • Minced garlic
  • Salt and pepper
  • Olive oil

Preheat oven to 350°

Boil your sausage links till cooked with no pink. Once cooked slice 1/4 inch thick. Set aside.

Pour a small amount of Olive oil into the bottom of the fry pan.

Add your vegetables, sliced garlic and salt, pepper to taste. Saute on medium low till tender.

Add your sliced sausage, saute till your sausage is warm.

Add your diced tomatoes.

Cover and cook on low for about 15 minutes. Stir occasionally. 

Cut open your rolls leaving them attached on one side. Spread both sides of your roll with butter and minced garlic. Don’t be stingy with your butter and garlic. 

Toast your buns till they have a light brown color.

Fill one side of your bun with your sausage and vegetables.

Add fresh oregano.

Then add heaping amounts of cheese to each sandwich.

Place back in oven and toast till cheese is melted and bubbling.

Makes about 4 sandwhiches. Serve warm.

Pink Beauties

There is this little park in Port Orange, Florida I visited this summer. Full of dragonflies, butterflies, flowers and History. Sugar Mill Gardens is absolutely wonderful. If you ever get the chance stop by. Its free, so many beautiful things to look at and plenty of paths for you to stroll on.

Photograph Of A Flower

I’m a huge fan of photography. I believe that if you don’t capture that one moment, in time it will be forgotten.

It doesn’t always have to be a quality perfect photo. Its the feeling you are trying to share. That feeling, the vision you had at that exact moment.

If you can offer that in a single photo then feel proud. 

The meaning behind these photos, my mother gave us this beautiful tiny Orchid. It sits on the bar in the kitchen and I see it everyday. It is a reminder of a stunning flower that mother nature provides us and a gift from my mom.

Vegetable And Italian Sausage Lasagna

So excited to share this recipie. I love lasagna but I’m always looking to change it around and this one came out awesome!

Layers of vegetables, cheese, pasta and sweet Italian sausage. Mmm Mmm… So good.


  • 2 large pots (one for pasta the other your sauce)
  • 1 large fry pan for your sausage and vegetables
  • Long handle spoon and ladle
  • Cutting board and knife
  • Lasagna pan large
  • Tin foil


  • 1 box of lasagna noodles (boil your pasta till tender, drain boiling water and add cool water to stop the cooking process, leave the pasta in the cool water, do not drain. Do this first, you need to able to pick up your pasta with your hands)
  • 10 sweet Italian sausage links (cooked completely with no pink and sliced, about 1/4 inch thick) do not drain your sausage grease

Ingredients for sauce:

  • 4 – 15 ounce cans of tomato sauce
  • 1 green pepper, 1 red pepper (membrane removed, washed and diced)
  • 1 large garlic clove (peeled and sliced thin)
  • 1 table spoon of minced garlic
  • 2 dried bay leaves
  • 3 stems of tyme leaves removed
  • 1 stick of butter
  • Salt, pepper and dried oregano

    Ingredients for vegetables:

    • 1 zucchini (sliced very thin)
    • 1 yellow squash (sliced very thin)
    • 1 medium size sweet vidalia onion (peeled and sliced thin)
    • 1 large red tomato sliced thin
    • 4 stems of fresh garlic leaves removed
    • About 5 cups of mozzarella or a cheese blend 

    First thing to do after your pasta is cooked and cooling, we’re going to make the sauce.

    In your large pot, pour all 4 cans of tomato sauce next add your stick of butter, dried bay leaves and minced garlic. Bring to a low boil and continue to stir till butter is melted.

    Now add your fresh tyme, sprinkle about 2 table spoons of dried oregano then salt and pepper to taste.

    Simmer on low for about 20 minutes, stirring occasionally.

    Preheat oven to 350°

    In the fry pan you used to cook your sausage, add your diced peppers and garlic.

    Saute till tender.

    Add your saute vegetables and the remainder of the sauage grease to your sauce. Cook on low for another 20 minutes. Remove from burner onto a cooling rack. Remove bay leaves.

    Slice your vegetables, place them on a serving platter for easy access.

    Have ready your fresh oregano leaves and cut sausage. 

    Have your pasta close by, we’re going to start building your lasagna.

    In your lasagna pan ladle just a little sauce at the bottom, This helps keep your pasta from sticking.

    Now lay three pasta noodles on top.

    Now add some sausage.

    Next start layering your vegetables. 

    Then your yellow squash, tomato and onions.

    Cover with sauce.

    Then cheese and fresh oregano. Repeat this process till you reach the top of your pan. 

    End your layers with cheese. Cover the entire top. I used a 4 blend of cheese, my grocer was out of mozzarella. Shocking I know but it turned out amazing.

    Cover with tinfoil and bake until cheese is melted and bubbling. Mine stayed in for a little over an hour. I’m picky about my vegetables, I don’t like them to crunchy.

    So good and definitely will fill your tummy with warm yumminess. 😀

    Serves about 8. Serve warm. You can freeze left overs in individual serving containers.