Homemade Caramel Popcorn


 Sweet, Crunch and Lightly salted Caramel Popcorn…WARNING!!! This stuff is addicting!!!

The weather is changing and my favorite season is approaching! I LOVE fall. Everything from the crisp air, the rain ( I get lots of it since I live in the NorthWest) the colorful leaves, and the FOOD!! One  of my favorite things to munch on during the fall is Caramel Popcorn. I know it sounds simple, and a lot of people eat it year round, but during the fall, is when I make my very own homemade caramel popcorn.



I love my homemade caramel popcorn more than any store bought or gourmet brand. It’s fresh, crunchy, and it’s easy to make.

I love making several batches of this popcorn for holidays parties, and it is always gone within minutes! Give this recipe a try, and tell me what you think!!!


  • 5 cups lightly salted popcorn (make sure there aren’t any seeds in the mix)
  • 1/2 cup salted butter
  • 3 tbsp corn syrup
  • 1 tsp vanilla extract
  • 1/2 cup light brown sugar
  • 1/4 salt
  • 1/8 baking soda


  1. Place the popcorn into a huge bowl.
  2. Melt the butter over medium heat, and add in the brown sugar, salt, and corn syrup. Stir the ingredients until it’s lump free.
  3. Turn the heat up to medium high, and let the mixture boil for 3 minutes without stirring.
  4. Remove the sauce pan from the heat, and now add in the vanilla extract and baking soda. Stir.
  5. Pour a little bit of the caramel over the popcorn  and fold in. Repeat until, all the sauce is coating the popcorn.
  6. Place the popcorn on a greased foil lined cookie sheet, or two.
  7. Place the popcorn into the oven on 250 F, for 1 hour.
  8. Remove the popcorn from the oven, stir, and let cool for at least 30 minutes.
  9. ENJOY!!!!

Lemon Pepper Chicken Wings


Football seasoning is officially here, so you’re definitely going to need a few appetizer recipes on hand. In this post I’m sharing a recipe for Lemon Pepper Chicken Wings. These Lemon pepper wings are simply amazing. They’re zesty, crispy, and unbelievably moist. For these wings, I will be using very few ingredients, and most of the ingredients ( if not all) you probably have on hand.


So first thing first. Unlike most lemon pepper chicken wings, this version is battered and fried. I love the combination of the zest from the lemon, and the crisp fried skin.  I deep fried the chicken in corn oil, but you can use another vegetable oil such as canola, or even peanut oil if you choose.  Here’s the recipe


  • 2 lbs chicken wings
  • 1/4 cup lemon juice
  • 1 tsp Old Bay Seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp lemon pepper
  • 1 1/2 cup all purpose flour
  • 1 tsp dried parsley flakes (optional)
  • * enough oil to deep fry in


  1. Pour the lemon juice over the chicken, then season the chicken with 1 tsp Old Bay Seasoning, 1 tsp garlic powder, and 1 tsp of onion powder. Use your hands to toss the chicken, and make sure it is well coated with the seasonings.
  2. In a separate bowl, add 1 1/2 cup of all purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp of lemon pepper, and 1 tsp parsley flakes. Use your hands or utensil to make sure that the seasonings are well threw out the flour.
  3. Coat the chicken wings with the seasoned flour.
  4. In your deep fryer or pan, pour in the vegetable oil. Heat the oil to 350-360 F.
  5. Place the chicken into the hot oil, and fry until it’s golden ( make sure it’s done, by piercing the chicken down to the bone with a small knife or fork. If no blood is visible, the chicken is done).
  6. Place the chicken on a paper towel lined cookie sheet or plate, for two minutes.
  7. Serve.

I like serving these wings with ranch, BBQ and bleu cheese dip. You can also dress up your platter with lemon wedges, and veggie sticks. I hope that you give this recipe a try!

Fried Coconut Shrimp

Crispy fried shrimp coated in sweetened shredded coconut flakes!


A lot of my viewers, like myself, are seafood lovers. Other than Salmon, I’ve ben getting a ton of request for shrimp recipes.

I decided to share a really easy fried shrimp recipe that I know a lot of people would enjoy, Fried Coconut Shrimp. Even some of the most picky eaters love this dish, so let’s jump right into it.

For this recipe please make sure you have SWEETENED coconut shrimp. I tried regular coconut flakes before , and in my opinion, it just could not compete with sweetened coconut.

Make sure your butterfly your shrimp so that it keeps it shape while it fries. Also I suggest keep the tails of the shrimp on as well. The tails work as great little ” handles” while eating, and this in convenient for whomever you are serving it too.You can use smaller shrimp if you’d like, my preference is jumbo shrimp. Make sure you peel and devein the shrimp, before cooking. If you are unsure on how to do this, keep in mind that you can buy your shrimp peeled and deveined. I actually prefer buying my shrimp already prepped because it saves a lot of time. However, prepped shrimp usually cost more, so be prepared to spend a little extra if you opt out of prepping the shrimp yourself.

This fried coconut shrimp works as a great appetizer, as well as a main dish. I suggest you serve it with a variety of dipping sauces such as tartar sauce, cocktail sauce and etc.

Let’s get to cooking, and be sure to watch my video tutorial below.


Fried Coconut Shrimp


1 lb jumbo shrimp, 14-16 count ( peeled and deveined)

2 eggs

2/3 cup all purpose flour

1/2 cup water

1 tsp cajun seasoning

1 cup panko bread crumbs

2/3 cup sweetened shredded coconut

enough canola, or vegetable oil to fry with


  1. Add the eggs, flour, and water into a bowl. Mix until you have a smooth batter.
  2. In a separate bowl, add the panko and the shredded coconut, the mix .
  3. Emerge each shrimp into the egg/flour mixture, then shake off any excess.
  4. Next, coat the shrimp with the panko/coconut mixture.
  5. Fry the shrimp in the oil heated between 320-340 F, for 1-2 minutes.
  6. Place the shrimp on a paper towel lined cookie sheet, to help absorb the excess oil.
  7. Serve!

Taco Pita Pizzas

IMG_3445Hey folks! In this post I’m combining two of my favorite casual entrees: Pizza and Tacos. Not only are these meals easy and delicious, but they are appropriate for any occasion. Any cook at any level can make these, and you can easily customize these pizzas.

Give these Pita Taco Pizzas a try and tell me what you think

Pita Taco Pizzas


1 greek style pita flat breads

2 tbsp olive oil

1/2 lb ground beef

1 tbsp taco seasoning

1/2 cup small onion, diced

1/4 cup bell pepper, diced

1/4 cup black olives, diced

1 cup cheddar cheese

1/4 cup taco sauce


  1. Brown the ground beef over medium heat. Add in 1/4 cup of the diced onions into the pan, and fry until they soften. Drain the fat.
  2. Once the meat is completely cooked, remove from the heat, and set it aside.
  3. Brush each side of the pitas with olive oil.
  4. Brush taco sauce on the surface of each pita.
  5. Sprinkle on the meat, and other toppings on top of the pitas.
  6. Place in the oven on 375 F for 10 minutes.
  7. Serve!