Cookbook Sneak Peek // Garlic Murdered Kremer’s BBQ Chicken Pizza

It is no secret that I am working on a cookbook. With running VADA GALLERY, being a mom and a wife, the recipes still seem to be flowing from my mind onto the stove and oven. This recipe however, is less complex, compared to the other recipes I will feature in the book. For those days that are super hectic, this is the pizza to make, without substituting everything gourmet that I love. One of my favorite places to buy gourmet meats and veggies is a market located in Kentucky named Kremer’s. Kremer’s just so happens to make their very own BBQ sauce. So in this recipe, we will buy our pizza crust, and focus on the toppings, including adding drizzles of Kremer’s BBQ sauce. Normally I am all for making everything from scratch, but in this instance, this mama was needing a semi-homemade dinner. So scroll below to get your pizza party rolling.


12 inch Boboli Pizza Crust // 2

2 green peppers

3 yellow onions

1/2 cup of minced garlic

Tony’s creole seasoning

cayenne pepper

sea salt to taste

italian seasoning

1/2 cup of minced garlic

1 red onion

1 wheel of brie cheese

blue cheese // enough to crumble on top after taking out of the oven

2 jalapenos // diced

1 large bag of shredded mozzarella

One large jar of marinara sauce

2 organic chicken breasts

1 bottle of virgin olive oil

Directions //

First on a grill, cook 2 chicken breasts with olive oil, salt, pepper, Italian seasoning, cayenne pepper, and garlic. After the chicken is cooked, adding seasoning each time you flip the chicken, take the chicken off of the heat and lay to rest. Dice into small pieces. Next in a different pan, saute the onions, green peppers, and garlic in olive oil over medium heat, stirring the entire time, once you start to smell the garlic and see the onions wilt take off of heat. Preheat the oven to 400 degrees. Next oil the top layer of the Boboli crusts with olive oil. Take a spoon and rub the olive oil all the way from the center to the edge of the crust. Sprinkle desired minced garlic onto the olive oil and top with marinara sauce ,starting with a dolip of sauce in the center of the crust and working your way to the edges of the crust ( adding more sauce as needed). Next add half of the sauteed veggies on top of the sauce. Add seasoning. Next add the shredded mozzarella, and on top of the mozzarella add the rest of the veggies. Dice up the jalapenos and add those to the top as well with even more garlic on top and additional seasoning listed above. Add the diced grilled chicken and drizzle the Kremer’s BBQ sauce on top of the pizza. Put in the oven for 12 minutes at 400 degrees, checking periodically. When there are 2 minutes left take out and put sliced brie on the pizza as desired and place back in the oven for one minute. Take the pizza out of the oven and add the crumbles blue cheese and enjoy!

Kremer’s Market is a family grocery in northern Kentucky offering local produce, deli sandwiches, daily lunch & dinner specials, and seasonal goods. — CLICK HERE TO BE DIRECTED TO THEIR WEBSITE

About Kremer’s Market

For three generations, Kremer’s has served northern Kentucky families and travelers as a family-owned, local grocery and speciality store. Just like the generations of customers who have shopped the Market, each generation has had a hand in making the Market what it is today.

The story begins over a century ago, in 1914, when Frank and Julia Kremer started farming for a living. Frank and his son Urban sold produce at their farm in Villa Hills, door-to-door and at local markets. Over time, Urban’s sons joined their father and grandfather. To serve their growing customer base, Urban built the red barn at Buttermilk Pike and Overlook Drive in Crescent Springs, Kentucky in 1977 (less than 0.3 miles from the family farm). Urban operated the barn as a Market seven days a week, from April through October. Much of the produce was grown on the farm, and in the winter months, planted and nurtured in adjacent heated greenhouses.

When Urban died in 1983, the farming era of the Kremer family ended—but the Market continued. His son Kevin began sourcing local produce, and in 1988, added a second barn on to the original and extended the hours to year-round. Inspired by the Heist Family Fish and Poultry Shop at Findlay Market in Cincinnati, Kevin also invited his sister “Sis” and her husband Warren Heist to lease space for a deli in the Market. Once the deli opened, the Market soon offered fruit and gift baskets, party trays and specialty items, too.

On November 14, 1994, Warren and Sis Heist purchased the Market from Kevin. Their children, Amy Hoerlein, Tom Heist and Emily Heist, joined them and now run the Market. The family tradition continues.

Kremer’s Market

Address: 755 Buttermilk Pike, Crescent Springs, KY 41017

(859) 341-1067

The Holidays in Picture //

My birthday week is next week! I feel like everything that I have been manifesting has come into fruition and fast. Between juggling the new bebe, remodeling our old Kentucky home, and also having VADA GALLERY up and running, I have been in a whirlwind of go go go. One thing that I have made sure to do during this fast paced time, is document each moment through pictures. All of our little and big milestones have snapshots documenting each detail along the way, with the bebe, house, writing the cookbook, and gallery in motion, I do not want to forget any of it. In a very “reel” forward world, videos are getting pushed, but I can’t help but think, what will happen to those videos when our little one will be older. For no fear of aging myself, I remember looking at slideshows on a projector with actual slides to find glimpses of the past in generations. So as I still create videos and reels, and yes even dive into the world of tik tok, I am very much sending photos to our local store to be printed, or made into books. Below are some of the pictures from our Holidays, Christmas and New Year that I will include in our photo books. So here is my question to you. Are you printing out pictures still, even if the “reel” trend is bigger than any icloud storage space we could ever imagine? Well I am. Call me old school, but as my great aunt Vada in the south would say, I like “making pictures”.

Peace + Love,


Bebe Franz Paul Blair Diedling

On October 18th, 2022 little Franz Paul Blair Diedling was born! We have been getting into our new routine of sleeping and eating with the little one, and have loved every minute of it. He has brought so much joy and change into our lives, he laughs in his sleep, has the loudest toots, and is such a good baby. He is almost a month old already, which means we will start to slowly take him out into the world ✨✨✨✨

Recipe Roundup // V’s 20 Favorite Halloween Desserts

We are 6 days away from our delivery 🤰🍁due date and I have been nesting, nesting, nesting. With that, comes making ahead a couple dinners for when the Bebe arrives. However, I thought I may as well toss in some of my favorite Halloween goodies to make ahead this week as well, for treats after a long day. Featured below are some of my favorite Halloween or Fall inspired devilishly delicious recipes.

Peace + Love,


  1. Milk Chocolate Stuffed Jack-O’-Lantern Cookies (Featured above)

2. Monster Oatmeal Chocolate cookie Bars

3. Spooky Halloween White Chocolate Candy Bark

4. Chocolate Halloween Peanut Butter goodness Bark

5. Spooky Boo Brownies

6. Pumpkin Smore Cookie Bars

7. Halloween Chex Mix Muddy Buddies

8. Halloween Chocolate Spider Webs

9. Spider Cupcakes

10. Pumpkin Smore Cookies

11. Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

12. Cinnamon Sugar Apple Butter Pie

13. Pumpkin Cake Roll

14. Pumpkin Cinnamon Roll

15. Pumpkin Bread

16. Brown Butter Pecan Cookies

17. Vegan Chocolate Layer Skull Cake

18. Pumpkin Pie Crisp


20. Spider Cookies

Home Tour // Our Bebe Nursery in Covington, Kentucky

We are 14 days away from our delivery due date, and I have to say the feeling of getting to meet our little one is better than every Christmas morning combined. I absolutely love designing rooms, that is no surprise here, as I am an art gallery owner. However, designing our sons nursery was more than wonderful, it was magical. I was mainly inspired by the movie Father of the Bride II, when Steve Martin hired Martin Short to design a glamorous yet handsome nursery. I took colors from Nantucket, pottery barn nods, mixed in with antiques found in Kentucky and Ohio and artwork by Larry Zinc as well as other local Cincinnati, Ohio artists. Per advice from other mothers and fathers alike, we chose black out silk curtains, and included soft colors, but also durable material. We definitely opted for old world charm but decided to go with a smart nursery complete with the Nanit, Hatch, a must have humidifier by Crane, an alexa for kids, and more. We also opted for a queen bed to put in his nursery by his crib and bassinet instead of a rocking chair, so that he could grow into his room and also so I have a place to breast feed and put my feet up, instead of just plopping in a rocking chair as a lot of people do. Enjoy a look into our sons nursery. October 17th can’t come soon enough!

Peace + Love,


ARTIST SPOTLIGHT // Works by Josie Gearhart Opening at VADA GALLERY Sept.17.2022

VADA GALLERY // Autumn Equinox – Hues with Artist Josie Gearhart

Opening Date : September 17th, 2022
Time 5-9PM


FOR ANY QUESTIONS Please call/email:
Tel: 513.259.7446

Join us September 17th at VADA GALLERY for a solo art show, titled Autumn Equinox – Hues with Artist Josie Gearhart. The Autumnal equinox—also called the September equinox or Fall equinox—arrives a couple days after the show debut. Which in return marks the start of Fall in the Northern Hemisphere. Let us prepare for the beginning of Fall when the world gets a bit cozier, the city starts to livin’ up, and school has begun, What better a time to have a portrait or your home commissioned by this local Cincinnati, Ohio artist Josie Gearhart, as the Fall hues start to come into motion. Enjoy a night full of new pieces from famed artist Josie Gearhart, sip on wine, non-alcoholic drinks are also always available, and have a chance to meet the artist herself.

Josie Gearhart graduated from Tyler School of Art in Philadelphia with both a BFA and MFA and is represented in Cincinnati and Florida. She is a signature member of the Cincinnati Art Club.�“With my artwork I like to develop the mood of the piece to grasp its underlying essence. An emotional reality emerges onto the canvas for the viewer and becomes a metaphor for the human experience”
When : Saturday September 17th 2022
TIME: 5-9pm


Art by Josie Gearhart

Art by Josie Gearhart

Local Spotlight// McGlasson’s Farm – Farm Inspired Recipe Included: Enriched Sweet + Spicy September Apple Pork Loin

It’s September, which means apple season is here. Thankfully the wonderful people at McGlasson’s Farms have opened up the U-pick apple orchard, plus fresh apple cider and caramel apples now ready, and even more produce is also available. A couple Summer’s back I was able to pick tomatoes, and when ready, clip pumpkins in the fields of McGlasson Farm, it was one of my favorite moments. Seeing where your food comes from, and also supporting locally, is something that is super important to me. So when I found out Franz had not been to McGlassons I knew I wanted to cook him a dinner that was centered around their apples and produce. When we arrived there, I could not wait to get my pregnant self out of the car, and have a basket of apples in hand. While there, we picked up gala apples, zucchini, squash, kale, and a bit of apple butter as well. I had a pork loin marinating at home, and knew that the pork would be delicious paired with the apples and veggies from McGlassons. PS Be prepared, McGlassons is cash only, just FYI

Scroll down for a sneak peek into the VB in THE CITY cookbook , a recipe using McGlasson’s veggies and fruits : McGlasson’s Enriched Sweet + Spicy September Pork Loin

A few key points to cover for u-pick apples while at McGlassons:

* The u-pick orchard is a short walk from the market along a gravel drive so be sure to wear sturdy, closed-toe shoes (no sandals).

* Half-bushel bags will be sold to pick in at a flat-rate of $25 per bag before you head to the orchard. A half-bushel typically holds 60-65 medium-sized apples (approx. 18-22 lbs). No smaller sizes will be available, and the cost is the same regardless of how full the bag is. Please don’t bring your own containers or bags as they will not be accepted.

* Varieties are available on a first-come first-serve basis and include the following: Red Delicious, Golden Delicious, Jonathan, Gala, Granny Smith, Winesap, Rome Beauty and Ida Red. Some varieties are still ripening, please ask at the stand if you have further questions.

* No reservations are necessary as we have plenty of space in the orchard

* All picking is from the ground, no ladders are provided and climbing of trees is prohibited.

* Strollers or wheelchairs may require extra effort to access the orchard due to the gravel drive and the hilly terrain.

* Hours for u-pick are 9-5 every day.

* CASH or CHECK only, no cards

Any other questions please call McGlasson’s ahead at (859) 689-5229. Happy picking!

McGlasson’s Enriched Sweet + Spicy September Apple Pork Loin


  • Pork Loin
  • bone broth – 12 oz
  • peppercorn to desired taste
  • Olive Oil to drizzle, 1 cup
  • Onions Diced – 2 onions
  • Brown Sugar- 1/2 cup
  • refined white standing sugar 1/3 cup
  • ground pepper 2 tablespoons
  • cinnamon 1 table spoon
  • cayenne pepper 2 tablespoons
  • spice world minced garlic 1/2 cup
  • One large zuchinni diced
  • One large squash diced
  • 5 gala apples diced
  • granulated salt – 1 tablespoon
  • Italian dressing – One bottle
  • you will need a medium ceramic oven safe oblong dish and aluminum foil

Overnight, place pork loin in a ziplock bag full of bone broth + italian dressing set in fridge.


Preheat oven to 400 degrees – cook time 20 to 25 minutes with aluminum foil on, 10 minutes with foil off. TOTAL COOK TIME :35 min

In a medium ceramic dish, drizzle the bottom with olive oil, place the marinated pork loin that you have taken out of the fridge in the center of the ceramic dish, drain the juice in the sink prior to placing the pork loin in the dish.

Cut medium slices of the zucchini, squash, and gala apples and place around the pork loin with the apples being the closet to the pork loin.

Season the veggies and apples with drizzled oilve oil, cayenne pepper, the two sugars, garlic, diced onions, ground pepper, peppercorn, salt, and cinnamon.

Cover the dish with aluminum foil and place in the oven covered for 20-25 minutes.

Check on the pork loin by cutting into it, and if not finished place back in the oven for 15 minutes with the foil not covering the dish. If the pork loin is cooked, put the dish back in for 10 minutes with the foil not covering the dish.

Pull out of the oven, let rest for 7 minutes, and enjoy.

Serve with rustic carrots.

Cook time 35 minutes at 400 degrees


  • Olive Oil to drizzle, 1 cup
  • Onions Diced – 2 onions
  • Brown Sugar and white granulated sugar 1 cup mixed
  • refined white standing sugar 1/3 cup
  • ground pepper 2 tablespoons
  • cinnamon 1 table spoon
  • cayenne pepper 2 tablespoons
  • spice world minced garlic 1/2 cup


Shave and wash the carrots, line a cookie sheet with aluminum foil and preheat the oven to 400 degrees. Leave the stem on the carrots once washed, and place the carrots on the foil that is drizzeled with olive oil. Use the same ingredients of seasoning, as in the dish above and drizzle seasoning with a bit more olive oil on the bottom and on top of the carrots.

Make sure to check the carrots regularly as sugar burns easily, if burning place aluminum foil on top of the carrots. You want your carrots to be tender, a little crispy, but you do not want the fire marshal called, honey.

Click for Official Website:

Find McGlasson Farms on Facebook – CLICK HERE

McGlasson Farms                     

5832 River Road (route 8)

Hebron, KY
(3 miles west of the ferry)