Glove up--It's chicken surgery time in the kitchen! Dr. Young’s operating room is ready and she’ll show you how easy and fun it is to take a whole chicken and cut it up yourself.

In chapter eight of her book, The Joy of Being Disorganized, she talks about an overachiever named Janine who couldn't say no to people and went overboard in Martha Stewart-like fashion. Don't worry---cutting up your own chicken is not going to throw you in the crazy cook follies. It's a handy way to save lots of money and gives you the bonus of making delicious and nutritious bone broth to help take the chill off those frosty winter nights. Watch this video to learn how!

Shake it baby!

Nope, we're not at the disco we're back in the kitchen saving time, money and carbs. This time we're talking about one of my favorite subjects—mayonnaise. When you get to the end of a jar, you're going to add some yummy ingredients, put the lid back on and shake it! Voila-- you've just created a creamy, gourmet salad dressing good enough for a fancy five star restaurant. Who knows.....after you blend up this flavorful masterpiece you just might decide to open one!

And for the heck of it I'll toss in a LOW CARB white sauce that's delicious. Also, since I no longer eat sugar-laden catchup I make this instead.

If you don't believe me about the carbs, look at the back of a catchup bottle and read how many there are.

This cooking video shows you how to make low carb tortillas. Enjoy!

Beware of sharks when you shop for Kale!

Just kidding, but come along with me to the market as I pick out something I used to be really scared of buying....kale! I even had to sing the theme song from Jaws as I threw a bunch into the cart and swam it...I mean drove it home. Kale is one of those vegetables that looks pretty and scary at the same time when you don't know what to do with it. But it's a super food! Packed with vitamins and nutrients that can't be found in that chocolate bar you have up in the cupboard or under the bed (the House Fairy visits adults too!) So together we’ll conquer the kale by making a classic Caesar salad with a twist and you won't believe how much you'll love it! Kale Caesar!

So here is my challenge. My deviled eggs against yours. Anytime. Anyplace.

You might say, "Hey, boil the eggs, moosh them up with mayo, and you're done."

Not mine. I have secret ingredients that make them the most delicious for miles around.

Whadaya say? Are you up for my challenge?

Just one condition. My husband is the judge!!!

Throw on a chef hat and get ready to go gourmet. You’ll love discovering what Italians have enjoyed for over 900 years....balsamic vinegar. Once you try my classy fresh salad dressing you won't ever want the store bought bottled stuff again. Of course, I wouldn't want you to think I come from a family of food snobs or anything—in fact in chapter eight of my book “The Joy of being Disorganized” I tell about my Aunt Tottie making orange juice and using her hand to stir it when she couldn't find a spoon. It's just that good food can be so easy to create and makes you feel so special because you know what you make at home is unprocessed and healthy for you and your family. So hurry and try this incredible recipe.....you deserve it!

Let the tips fall where they may.....

Hey, come and join me as I play in the kitchen with my new low carb friend the artichoke. Not friends with Arti yet? You will be! Did you know that artichokes have more antioxidants than any other vegetable, are high in fiber and even are good for the liver? Some people actually use artichokes for a hangover remedy but of course I hope you don't need to try that one out! The ancient Greeks and Romans even considered artichokes a delicacy and an aphrodisiac. Who are we to argue with Aristotle? We'll use a few sharp tools and cut our way around the bright green leaves snipping off the pokey ends like a pro. Watch out for flying tips, this recipe is gonna be a favorite soon!

So come on into my kitchen and watch me cook them.

Wanna know a secret? You don't have to give up your favorite foods to go low carb! I'm an international kind of gal and I like to taste my way around the world with the best cuisine of Italy, China, Greece, and especially bright and sunny Mexico.

Of course, as you know our south of the border friends love tortillas. They're in so many delicious entrées from burritos to tacos to quesadillas, you name it. Luckily, I'm going to show you a fabulous low carb tortilla recipe that will knock your sombrero off! It's easy and fun and will really impress the food snobs you might have over for dinner. Oh, and it wouldn’t hurt to put on some tunes like Bailando by Enrique Iglesias.

Recipe:

Low-carb Flour Tortillas

8 egg whites

one half cup water

one quarter tsp. baking powder

one quarter cup coconut flour

Beat egg whites until blended, but not stiff. Stir in water, baking powder and coconut flour.

Over medium heat, pour one quarter cup of batter per tortilla in a non-stick fry pan and flip when cooked on one side (about a minute). Cook the other side and cool on cooling rack. Yields about 16 tortillas.

Now watch me make them.

Prepare this on New Year's Eve day for a feast on January 1.

Remember that song "Ninety-nine Bottles of Beer on the Wall?" Every year during grade school field trips the rowdy boys would begin singing it in the back of the bus. By the time we got down to one or two bottles left on the wall we'd either be at our destination or ready to muzzle those kids! Anyway, you might start humming that old familiar tune when you make my turkey marinade. However, it only takes six bottles of leftover beer along with a few other simple ingredients and guarantees your turkey meat will be succulent and delicious. In this video, I also show you how to "save your skin" and cook up some smooth, mouth-watering gravy to serve alongside your feast. And the best part! No bus ride required sitting squished in the middle seat. Cheers!

Recipe:

6 bottles of beer

One half cup lemon juice

1 small onion chopped

10 cloves garlic minced

1 tbsp. sage

1 tbsp. Penzeys Creamy Peppercorn Dressing Base

Cut Turkey into parts as you would a whole chicken. Put back, neck and giblets into pot with 4 stalks of celery, 1 onion cut in big chunks, 2 tsp. sage and 1 tsp. Lawry’s Seasoned Salt and add water to cover. Simmer all day on low.

Turkey Gravy

Drippings from roasted turkey

2 cups turkey broth made from the back, neck and giblets of cut-up turkey

2 tbsp. corn starch