Crispy romaine is shredded and served as a base for noodles, crunchy cucumbers, shredded carrots, chopped cilantro and basil, creamy avocado and peanuts. Oh, and of course the chicken! A slightly spicy peanut dressing is drizzled over the salad to complete a satisfying, healthy salad that you’ll want to eat all week long, on repeat all summer.
If you haven’t been able to tell, I have a ramen thing. I ate a ton of that cheap, 99 cent packets with the dried noodles and flavoring packets when I was a kid. It was my favorite lunch. And I could cook it myself. What can I say, I am a kid of the 90’s. Now that we’ve all come to realize how unhealthy those little flavored packets are (how can so much sodium possibly be shoved into one tiny packet!?), I’ve turned to homemade ramen. Well, actually that took a long time, before I became a little more…Read More
Chocolate and coconut come together to create an epic cookie that you will want to make on repeat all summer. These have subtle tastes that leave a big impact. Soft, chewy, these will become your new favorite, go-to cookie.
This is IT people. This is the cookie you need. You want. You MUST have. I have somehow stumbled upon the simplest cookie that has the perfect combination of flavors. And this is coming from someone that could generally pass up a cookie at any given moment. AND, that doesn’t love chocolate. I know, I know, who the heck doesn’t love chocolate? Apparently I…Read More
A bright, fresh salad that is anything but ordinary. It has a satisfactory crunch thanks to dried chow mein noodles, cashews and cabbage. Chicken brings it all together to make it a filling, healthy dinner, where no one will walk away hungry.
I find it quite fascinating how our bodies naturally gravitate towards certain foods certain times of the year. Winter time, I generally crave comfort, hearty meals that are full of carbs. As I am sure most of us do. We have to store that extra fat or replenish those calories after being in the cold and burning through stored energy. So naturally, when the weather changes, the warmth begins to float through the air, my cravings then turn away from stick-to-your-bones meals, towards lighter, fresher meals. It’s such a natural process that most of the time we don’t even notice that it’s happening. But sometimes…Read More
These sweet cookie bars are chock full of sprinkles and smeared with a creamy frosting that will lighten up anyone’s day. Super simple and quick to make, these will feed a crowd, or fill your cookie jar for the week.
Can we just talk about how gorgeous these bars are for a minute? I don’t usually use food coloring, except when the kids make holiday cookies, for whatever reason, but I couldn’t resist with this frosting. I felt that typical white frosting just wasn’t going to do it for me that day. So purple swirls it is! And then…Read More
Flavorful chorizo and crispy potatoes are spooned over corn tortillas and piled high with a lettuce and cabbage salad. These will be your new go-to Taco Tuesday tradition.
I hope you aren’t all sick of salads yet, because I have a few more to come. At the moment at least, I am sure I’ll make more as the summer progresses. I guess technically this isn’t a salad, but it has a salad topping. So, yeah. Moving on. We are typically traditional taco people. I’m talking ground beef, veggies all in a hard shell taco. The kids love it, I love it, it’s great. But, once in a while, I like to try to mix things…Read More
Simple spiralized sweet potatoes are mixed with fresh, roasted corn and a few greens, topped with a sweet and salty dressing. This will become your new summer staple for lunches all week long.
I am pretty darn excited about the fact that corn is back in season. I adore fresh corn, and I try to take advantage of it all summer long. Speaking of admiration for a vegetable, sweet potatoes are held dear to me as well. Luckily for me, I can enjoy those all year round in just about every shape and form. So, when I saw a salad that had both of my favorite vegetables, I had to give it…Read More
Roasted strawberries puréed until smooth make a wonderfully moist cake, while puréed, roasted rhubarb makes a fluffy Swiss meringue frosting. This cake is all about the iconic spring flavor combination that we all love and hold dearly in our hearts. This feeds a crowd, or fills your family’s lunchboxes all week long.
I am pretty darn pumped that it is officially rhubarb season. My rhubarb is HUGE! So big that I am reluctant to cut into it. Ha- just kidding! I can’t wait to chop those stalks down. Really though, I am waiting for strawberry season to hit so I can make the beloved flavor combination of strawberry rhubarb. I always hold my breath, just hoping my rhubarb will make it through to strawberry season since they are so far apart. In the meantime, while I impatiently wait for local strawberries, I like to cut away at the smaller stalks of rhubarb for different treats. And I’ll occasionally…Read More
A new updated version of these bars uses less butter, yields more bars, but doesn’t lose any of the amazing flavor. These are one giant chewy cookie in bar form with the occasional gooey marshmallow bite. You’ll have a hard time stopping at one.
So yes, this recipe was already put on my blog a few years ago. Buuutttt, I recently made these again, and I made some minor adjustments that made for a larger pan and less butter. I mean, I love me some butter, but I don’t like to have a whole pound of butter in one 9x13-inch pan. That seems a little excessive in my opinion. But maybe not? I don’t …Read More
A simple, but flavorful salad full of bright and fresh ingredients that will become your new favorite meal. A smooth peanut vinaigrette drizzled over baked chicken, rice noodles and fresh veggies will be your go-to salad this summer.
This Spring I have been really into the salads. Even though it has been a cold, wet spring, I have moved on past the comfort foods. I am so ready for the lighter meals full of fresh veggies and perhaps some chicken thrown in. I am super excited for fresh fruit again! I know the south is in strawberry season, but we won’t be until the end of June. I’ve only planted a few things in the garden that don’t mind the cold weather because anything else will shrivel and die. Kind of how I feel when there is rain day after day and it’s barely out of the 40’s. Good thing…Read More