I am the world's biggest Skinnytaste.com fan. I make 5--6 recipes a week from there.

My favorites so far have to be Chicken Rollatini with Prosciutto and Cheese and Chicken Piccata.

And the good thing is almost every recipe is already in the MFP database. Check it out!!

My husband and I are big fans of seasoning rubs. I have over 100 spices in my cabinet at my disposal... I have committed quite a few to my personal recipe book and its currently growing.

I also like to make my own marinades using only fresh ingredients. Nothing in our house comes from a processed food-related box or can, just real food.

Saturday night dinners are typically beef... I have some gorgeous Eye-Round steaks (I clean my own meats), they are currently massaged with a zesty spice rub and resting on the counter to come up to temperature for cooking. (Dont counsel me on food safety please, I am a Serv-Safe certified manager and trainer - I always know what Im doing)

I have a pan lined with an assortment of vegetables (zucchini, cauliflower, broccoli, carrots, onions, every color bell pepper imaginable, whole cloves of garlic), lightly coated with olive oil, sea salt, black pepper, and fresh chopped rosemary - they will be roasted.

Another pan has fresh tomato wedges, same 'dressing', but they roast alot longer. They become so freaking good, its almost like candy! LOL!!!!

I have a compound butter already dressed and in the freezer - Butter enhanced with garlic, cilantro, finely diced red onion and roasted tomato. This will top the steak and just get all melty-good!

I want to come play in your kitchen!!! I love to cook and really enjoy using fresh foods and getting our meats from the farmer's markets. It's not always convenient but we eat really good when we go.

I do love grilling our veggies and spent one summer eating lots of grilled onions. Needless to say, I can no longer do that.

I'd love to poke around in your recipes for the marinades you have. I'm getting a bit tired of our typical go-to rub that I have.

Basically its starting with a 'Base' and then building a flavor profile from there.

You can take a basic "Carolina" barbeque sauce (which is mustard based) - and play with it from there. Ive done a spiced red currant carolina sauce for my pork-butt for smoking and OH MY GAWD it creates that perfect bark EVERY time and the flavor just permeates so well!!!!!

Matter of fact, I have to make a homemade (standard) BBQ sauce base but am aiming to do something 'South of the Border'... Ive experimented before with Dos Equis Amber, fresh juice and zest of lime, some arbol and ancho chili pepper, paprika for a nice smoke, some brown sugar, fresh pureed tomatoes, gahhhhhhlic, and usually go from there....

Im a BIG TIME olive oil infusion-kinda gal. When I do a mad roasting of vegetables, Ill take the olive oil from the pan, bring it to room temp and then put in the fridge (to prevent botulism), and Ill use that for making a vinaigrette-based dressing for marinating chicken.... the flavor is intense!!!!!!!!!!

You can also use butter for making Compound-butter. I traditionally will have multiple compound butter logs made and frozen immediately for future use. Buter is cheap where I live so dropping $20.00-$30.00 every three or four months is nothing....

I make my own boursin cheese... TOTALLY AWESOME for making stuffed chicken breasts, a little boursin, some baby spinach leaves and roasted red peppers, roll'em up, tie up and bake... YEAH..... FOOD PORN BABY!!!!!!!!!!!!!!!!