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For the LOVE of Breakfast

This is so yum and so easy!!!!!


It was just like Heaven

Every year on the weekend after Labor Day WE GO TO THE LAKE with our dear friends of over many years.  I DO BREAKFAST at least one morning – here it is for you!  Much LOVE

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Go For It/ Recipes

The BEST Tomahawk Steak

Mind Blown

Upon making a Sam’s run over the weekend I came across their Tomahawk Steaks – And for ONLY $25.00 – WHAT? They’re over $100.00 in a restaurant. WINNING

Preparing a Tomahawk Steak seemed super daunting to me but for a $20.00 investment I decided to give it a shot and I’m so glad I did.


I started with an easy marinade – I didn’t measure anything but here’s what I used. Coconut Aminos (you can use Soy), Pineapple Juice, Honey, Red Wine Vinegar, Ginger Paste, Minced Fresh Garlic, Sesame Oil, Bourbon and Black Garlic Seasoning. I mixed it all together, put the Tomahawk in a zip top bag and poured the marinate in the bag, covering the steak. I let it marinate in the fridge for 3 hours then out in room temp for 1.5 hours. Remove from the marinade and pat dry then I added some S&P and a little bit of steak seasoning. Cooked it on a gas grill on indirect heat. Before cooking the steak I made a honey, red pepper, scallion butter. I froze it and as soon as the steak came off the grill I lathered it along the top of the steak, covered with foil and let rest – AMAZING!!!

rest well my 💙love💙
feeling 🔥 🔥 🔥
you are beautiful
💖pink💖 is my forth favorite color

I will be making this again – over and over and over


Love, Olive and Honey



Go For It/ Recipes/ Uncategorized

Very Herb Holiday Dressing

Very Herb Holiday Dressing

I love the holidays, you can eat ALL. THE. CARBS. without hating yourself!  Well, never hate yourself but you know what I mean.  There’s nothing like a free pass!  Here is a delicious herb dressing that has taken me a year to post, that is how awesome of a food blogger I am. This will for sure be part of my holiday menu this year!

This year has been crazy and sadly I decided to take care of so many and left my little blog to alone to suffer.  I hope that 2020 brings many more recipe blog posts for you to enjoy and share with your family and the people you take care of.

Also, I have decided to not be so OCD about my postings, so, overlook mistakes with a kind heart.  I am trying to not be such a perfectionist, work SO hard and focusing on just being me and knowing what I bring to the table is special and means a lot to some and for the ones that don’t really understand me or appreciate what I do, well, then, you know……..

Herb Dressing

OK, back to this dressing.  Dressings can be tricky as far as adding the right amount of moisture.  I always have all of my liquid parts ready and then only add as needed.  Remember, you can always add but you can never go back; life lesson!

Herb Dressing

This is also a dressing you can make ahead of time and then bake-off in a day or two.  Complete the first round of baking and then wait for the last 40-45 minutes to brown just before serving!


Herb Dressing

Day old bread is key but, this is one FRESH tasting dressing!  Herbs are life!  Enjoy!

Love, Olive and Honey

Very Herb Holiday Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Brandy Sanchez Serves: 6-8
Prep Time: 30 minutes Cooking Time: 90 minutes

Very Herb Holiday Dressing


  • Day Old Breads/Cubed:
  • Chibata - 3 cups
  • Sour Dough - 3 cups
  • French - 4 cups
  • Yellow or Sweet Onion (chopped) - 1 1/2 cups
  • Celery (chopped) - 1 cup (some people do not like celery, leave it out if you don't and replace with an additional 1/2 cup of onions)
  • Fresh Garlic (mined) - 2 or 3 cloves (I love garlic)
  • Low Sodium Chicken Broth - 3-4 cups
  • REAL butter (salted) - 1 1/2 sticks (1/2 stick to butter the baking dish and 1 stick for cooking the celery, onions and garlic)
  • Heavy Cream - 1 cup
  • Dried Sage - 2 tbsp
  • Dried or Fresh Rosemary - 2 tbsp
  • Dried or Fresh Thyme - 2 tbsp
  • Fresh Flat Leaf Parsley - 1/2-1 cup
  • Eggs - 2 large
  • Salt - 2 tsp (add more if needed to taste)
  • Pepper - 1 tsp (add more if needed to taste)
  • 13x9x2-inch (ish) Baking Dish - buttered



Preheat oven to 250 degrees


Spread cubed bread on a rimmed baking sheet, bake, tossing a few times so that the bread doesn't burn, about 1-hour


Once the bread has baked/crisped up and cooled transfer into a BIG mixing bowl so that you can toss later


In a large non-stick skillet melt 1 stick of butter on medium-high heat, saute celery and onions until soft, once soft add in the garlic. The Garlic only needs to saute for a couple of minutes, you do not want burned garlic, YUK! Add half of your dried/fresh herbs. You want the herbs and garlic to fragrant your butter, Once cooked add to the bowl with your bread cubes and toss


Preheat oven to 350 degrees


In a separate bowl, whisk eggs, 2 cups of broth, 1 cup of heavy cream, the other half of your dried/fresh herbs, salt and pepper add to your bread mixture and fold until combined


*At this point, you need to decide if you have enough moisture in your bread, if not, heat 1 more cup of broth and add as needed * I like to get it where I think it needs to be then let it sit for a few minutes to see how much of the moisture is absorbed and then add more as needed


Transfer into your butter baking dish, cover with foil and bake about 40-45 minutes


Remove the foil and bake another 40-45 minutes until the top is browned and crunchy - I like to drizzle a few table spoons of melted butter here before browning, why not RIGHT!?!


Top with a sprinkle of your dried/fresh herbs


Watch your moisture, it will make or break your dressing! If you need more butter, ADD IT! If you want more herbs, ADD THEM! This is your dish, make it like you own it! Love, Olive and Honey