Whether you use a griddle or a pan, cook your eggs slowly so they don’t brown and crisp up. I cooked these eggs on the same griddle I fried the bacon on and used the fat from the bacon to cook the eggs in. I added a little salt and pepper to taste. Cook until the whites are white before turning. Some prefer eggs over easy, some over medium and some over hard and that has to do with the yolks being runny or not.

The big secret to wonderfully tasty eggs is buying them from a local farmer where you’ll get fresh eggs with yolks that are bright yellow and so yummy. Eggs in stores can be easily several weeks old. You'll pay a little more for local eggs but they’re worth it.

What better way to start your day than with a bacon and egg breakfast.

In this video I show you how to fry bacon and I give my delicious concoction to take the place of hash browns because they’re so high in carbohydrates.

Once you’ve tasted my onion hash browns, you really won’t want to have hash browns made from potatoes. Especially because potatoes are LOADED with carbs. If  you did nothing more than cut out ALL potatoes you would start losing weight.

I'll barbeque anytime of the year. In fact, when there are howling winds I think my BBQ delights are even better. I know they are appreciated more. 

But it isn't the weather that brings me rave reviews every time. It's the secrets I use in cooking over the grill.

I have seven secrets I am ready to share with  you.

Put your jacket on and come on out on my deck.

Do you like the taste of marinated meats? Since I’ve been living in the low-carb world, I’ve been marinating a lot. My low-carb physician is the one who suggested it. As the years have passed, I came up with the idea of using the pickle juice from my favorite pickles. If I like the pickle, why not put that flavor into chicken, pork or fish?

So I always save my pickle juices and use them on the meat of the day. Since I love Bubbies Dill Pickles, I love the brine and it’s especially delicious for chicken. This video will show you exactly what I do.

In chapter five of “The Joy of Being Disorganized,” I talked about meeting Oprah and what fun it was to find out she was a self-confessed SHE! It was a moment where a real life celebrity became just like you and me. Why can't eating be like that? You don't have to dine at the tables of Paula Deen, Rachael Ray or Giada to savor gourmet tasting food.

You can make it yourself! In this video I show you one of the easiest ways to bake salmon-- that heart healthy source of omega-3 fatty acids. Doctors call it “brain food” but you'll just call it delicious.

Throw in a sprig of rosemary and you'll transport yourself to an outdoor table overlooking the Mediterranean sea dreaming about what you'll do with all of those extra years of healthy living you have stretching out before you. Bon appetite mon ami, you're in for a treat!

We shot this cooking video last fall, because chili is such a fall comfort food.

However, the last few mornings, we’ve been waking up to temperatures in the 30s and I thought that chili sounded like it would really hit the spot, so I had Terry dig the video out of the archives.

Going green can make dinner time delicious and Nelly Tested!

 Toss aside those bad memories of soggy green lumps on your plate and take a new look at Brussel Sprouts. These tasty treats have been around since ancient Rome and are loaded with, nutrients, flavor and crunch.

In my book, The Mouth Trap:the butt stops here! Low-Carb Edition I talked about Nelly, my inner child sometimes wanting to sabotage my efforts to try healthy new foods.

Well, I am pleased to report that this recipe is Nelly tested and will surely make a believer out of you and your inner child. Watch this video and see how this tasty treat is a snap to prepare.

Enjoy this video of me cooking Brussels Sprouts and the recipe.

Parsley, sage, rosemary and thyme. You don't have to traipse all the way to Scarborough Fair with Simon and Garfunkel to get your own fresh herbs. They're super easy to grow yourself! In this video I show you how my purple cabbage leaves are true overachievers and my basil is quite melodramatic. It can be like raising teenagers that can't talk back! While you're watching this video about my herb gardens, I'm going to be bugging those computer nerds to hurry up and invent “smell it internet” so someday you can sit back and take in the delicious aroma coming from my garden. Until then...get planting!

I was lucky enough to visit Italy for a week. One thing I noticed was every little restaurant had an herb garden right outside. We stayed at a bed and breakfast. They  had a huge garden and when they needed something they just stepped outside and picked it. Oh, my goodness. "Magnifico" flavors just burst out. Take 25 seconds to watch this video my husband shot.

Now if they do that, why don't we?  I do and I want to show you how easy it is to grow your own herbs.

We're going to Italy! We're going to Hong Kong! No ticket needed, or standing in long security lines with your shoes off.

We're going to take two chickens to two different countries for a wonderful taste adventure. Did you know the more you marinate something the juicier it gets? You'll love the rewards of this convenient technique that I'll show you in this video.

You don't need Rosetta Stone to learn the language of these delicious meals that are packed with flavor and fun. And the best part? No prep work and no washing bowls. Just call me the zip lock bag lady and watch how easy we'll set up meals for the freezer or to enjoy right away.

Happy taste travels!