What does Homeowners Insurance in Florida Cover?

Homeowners insurance in Florida has substantially varying coverage. The exact scope of coverage depends on the choice of policy. Generally, homeowners insurance in Florida will cover the actual cash value of the property and the unmovable installations. Movable assets are usually covered but with the exception of cash, jewelry and fine art. The personal possessions that you have, whether appliances or furniture, will not be compensated for at their market value as depreciation will become a quintessential factor and you would only be able to recoup the value corresponding to what they are worth at the time of damage or loss. 

Homeowners insurance in Florida will cover the replacement cost. This pertains to rebuilding your home. This does not account for any loss of personal items. Valuable assets, fancy installations and pets, or even automobiles, are not factored into this calculation. There is a guaranteed replacement cost in most policies that will pay for the reconstruction of your house, the way it was, even if the expenditure exceeds the amount you have obtained coverage for. There is a provision for extended replacement that a few insurers will offer wherein you can get the maximum coverage capped at the insured value of your property and a fourth of that amount. Effectively, you get more than the insured value of your property. Some policies will have an inflation guarantee wherein the current value of your property at the time of loss or damage will be covered. 

Standard homeowners insurance in Florida does not cover damages or loss caused by earthquake, flooding, war and nuclear hazards. Fire, theft, robbery, vandalism and other common causes of damage or loss of property are covered. Some insurance companies will offer you protection against mold damage and will pay for the remediation. Some insurers will not offer you such coverage. You would need to pay extra to have coverage against mold damage. Typically, policies don’t cover sewer problems and other issues that may crop up due to lack of maintenance or negligence. You can of course opt for additional coverage to ensure you are protected in every possible untoward scenario. Such additional coverage will cost you more. 

Homeowners insurance protects structural damages and losses, theft or loss of most personal belongings, additional living expenses should you need to move at the time of repair or rebuilding and liability protection in case someone gets injured at your home.

Who are the Best Health Insurance Companies in Florida?

Health insurance can protect you from a lot of different things. If you don’t exactly know how the whole process works, it just takes a little time on the internet to get things sorted out. There are websites like https://floridainsurancequotes.net/health-insurance/best-health-insurance-companies-florida/ that can describe the whole process and explain different things to you so that you have the best chance to find the top health insurance companies in Florida.

Different types of Florida Health Insurance Coverage

The first thing you’ll need to know is all the different types of coverage that are available. There are general plans that protect you if you have to go to the hospital. Others that offer supplements so you can get new glasses, go to the dentist and even save money on pills and going to the doctor.

Health Insurance Through Employer

You’ll also need to know how to purchase your insurance. There are policies offered for anyone from top health insurance companies in Florida and there are a number of ways that you can be eligible to purchase them. One way is the place where you work. They have likely hand-picked different plans you can choose from and you just need to look into each one to see what works best for you.

Online Florida Health Insurance Quotes

If you’re unemployed or your employer doesn’t offer health insurance or will let you pick whatever policy you want, you can view all your options online. At Floridainsurancequotes.net there are a great number of policies you can choose from, which cover a wide range of different prices and have various levels of protection as well.

Receive a Health Insurance Policy In Person

It’s also important to note that when you’re ready to purchase a policy after you’ve found one that you like, you can either do it via the internet or in person with a qualified agent. They’ll be able to give you specific information about your policy, as well as all the paperwork you need to learn more. This can come in handy when you use it around town, and you’ll know all the details regarding your health plan.


There are thousands of options available when you are looking for new AL health insurance policies. However, you shouldn’t be overwhelmed by everything available from top health insurance companies in Florida. After all, each of them isn’t right for you. When you know exactly what you want and how to get it, the process is smooth and easy to navigate.

Frank’s & Beans Cornbread Casserole ~ Simply Delicious Sunday



This isn’t my normal homemade Sunday fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we were in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

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1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)

  • Preheat oven to 400 degrees.
  • Mix together the baked beans, lil smokies and hot sauce.
  • Spray 1 1/2 quart casserole with PURE.
  • Pour in bean mixture and bake 15 minutes.
  • In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
  • Spread over top of bean mixture.
  • Top with cheddar cheese.
  • Bake 15 more minutes or until golden.
  • Let stand 10 minutes before serving.


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Don’t forget OuR KrAzY KiTcHeN’s Halloween party is almost here:


WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

Chicken & Ham Pot Pies ~ Soups Salads Casseroles & More

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2 tablespoons butter
1 large carrot, halved lengthwise and thinly sliced
1 medium large Vidalia onion, finely chopped
1 stalk celery, halved lengthwise and thinly sliced
2 teaspoons minced garlic, jar
1/4 cup all-purpose flour, plus more for work surface
1 cup heavy cream
1 1/2 cup chicken broth
1 rotisserie chicken, skin and bones removed, meat shredded
1/2 pound ham steak, cubed
Juice of 1 lemon
Sea salt and fresh ground pepper
1 recipe basic dough or 1-9 inch round Pillsbury pie dough

  • Preheat oven to 425 degrees.
  • In a large saucepan, heat butter over medium.
  • Add carrot, onion, celery and garlic. Cook until carrot is crisp-tender, 8 to 10 minutes.
  • Add flour and stir until flour is golden.
  • Gradually and alternately whisk in the milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 7 to 10 minutes.
  • Remove from heat. Stir in the chicken, ham, and lemon juice. Season to taste with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls.
  • On a floured surface, roll out the dough to 15-inches round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds and place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.

To Make ahead: Prepare, but do not top with dough. Let cool to room temperature. Cover tightly with plastic wrap, then aluminum foil. Store in the freezer 3-6 months maximum. Remove from freezer, top with dough and bake 45 minutes at 425 degrees until golden and bubbly. Let stand 5 minutes before eating.

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Boston Baked Beans, the hard way…

BBQ beans collage

Simply Delicious Sunday Badge

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bead or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.
Be sure and come back on Tuesday for
Try A New Recipe Day 3
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well. Add in 1/2 cup of bean water as desired for consistency.
  • Heat through.
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Faux Grilling – Salmon Skewers with Maple-Mustard Glaze ala Year on the Grill


I can Cook that! badgeBefore I get to the post, I have a question for you ladies… Actually two…

Remember me, Dave here from MY YEAR ON THE GRILL. I am the guy who gave you ladies advice on pleasing your man with two ROMANCE POSTS…



Did any of you get diamonds for Valentines Day???and 027
Did any of you make Moink Balls for your man???
If you answered “no” to both those questions, you have no one to blame but yourselves. I did my best for you.
But that is old business. Time for today’s post with an explanation of what I call “FauxGrilling”.


015It has just been too cold, windy and nasty around here to do any grilling. Unusual for Kansas, but I really can’t remember a day since Christmas when it was above 40 degrees. I did my mandatory, “I can still grill in the cold and snow” session just to prove I could. But it is just no fun.

So, I started “Faux Grilling”. It is pretty easy. I have madeMoink Balls, shrimp, pineapple wrapped in bacon (that’s a post for another day) and now Salmon skewers. So, I guess it is time I explained the process.


You need skewers. The flat kind work best so the do not roll. If you don’t have flat skewers, you can use 2 of the long023 “toothpick” style and create a flat type. In the photo on the right, I am showing the look that you want. I skewered the meat, and suspended the skewers between the sides of a small casserole dish. These were single round toothpick style, and my first efforts at “Faux” grilling. They worked… OK, but when I moved to flat skewers, I was able to turn them and grill top and bottom…
073Like this photo to the left. the blades of this skewer are flat, combined with the heads in the shape of bulls and shrimp, I am able to turn the bacon wrapped pineapple (that’s a post for another day), and get both sides “grilled”.

Once I have the meat positioned correctly, I just put them in the oven, set on broil and instead of direct heat grilling over coals, I am direct heat grilling under a heating element.

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But it works the same. Notice the char marks, similar to grill marks. You lose those beautiful grill marks, but the taste is as close as I can get and not get my fingers frostbit.

Til I move to a tropical Island (next week), as long as I live in Kansas in February, this is as close to grilling as I am going to get.

Taste and createBut before I leave you for the week, I want to share this quick, easy and great tasting recipe. This post is part of a cultural exchange program called TASTE AND CREATE! Once a month, Taste and Create pairs you with another blogger. You are asked to look over their blog and cook something from it. This month I was paired with Marthe from the Netherlands. Her blog,CULINARY DELIGHTS was great fun to look over. While she is native born Dutch, she does write in English, and very well. You would never guess this was her second language. Marthe makes lots of cupcakes and cookies; plays along with Tuesdays with Dorrie and Craving Ellie in My Belly. She started blogging about the same time I did. It was fun to get to know her.

Plus, I was reminded of my youth. 35 years ago, when I was in high school, I dated the foreign exchange student from the Netherlands. You can file this under too much information, but that Dutch girl was the first I ever… Well, you know the rest, better keep the details to myself. Suffice it to say, anything Dutch always makes me smile just a bit.

But, I digress. here’s Marthe’s recipe for


We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi fromDenie Bernier and modified it only slightly for what I had on hand.  This wasSUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

  • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
  • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
  • Sear salmon fillets in a hot pan.
  • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
  • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
  • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
  • Top with sauce on individual plates.

4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

  • In a large sauce pot whisk together water, salt, brown sugar and molasses.
  • Bring to a boil.
  • Remove from heat, add ice blending well to melt.
  • Add pork chops.
  • Cover and refrigerate 12-24 hours.

1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

  • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
  • Whisk together water, chicken broth, paprika, salt and pepper.
  • Return meat to skillet and add chicken broth mixture, mixing well.
  • Add butter and roux, blending well.
  • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

  • Whisk together the flour and oil.
  • Bake  at 350° for 1 1/2 hours or until dark golden brown.

3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

  • In a small saucepan whisk together the vinegar and syrup.
  • Heat to boiling.
  • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.


  • Preheat oven to 375°.
  • Remove pork chops from brine and pat dry.
  • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
  • Spray large baking dish with non-stick cooking spray.
  • Evenly spread rice into baking dish.
  • Add pork chops to baking dish in single layer.
  • Top with glaze.
  • Bake 20-25 minutes or until cooked through.
  • Garnish and serve.

1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.