We eat a lot of salmon and I’m always looking for a side dish to go along with it. I found this recipe for spicy green beans and I thought it was a great twist on plain green beans. These were really good – but a little too spicy for my kids. I served them with a side of jasmine rice and air fryer salmon fillets.
I can’t wait to try making them again and turning the heat down slightly. The beans are sticky, spicy and delicious! The recipe is not modified from the original recipe, but when I make it next I’ll use less sweet chili sauce.
I decided to grow mint this year and as you can imagine, it’s going crazy! Just warning you, there will be lots of recipes highlighting mint coming to the blog. First up, cookies!! I made a twist on a delicious summer drink – mojito shortbread cookies.
They’re the perfect combination of mint and lime in a soft, buttery cookie. The original recipe calls for powdered sugar sprinkled on the tops, but we prefer them without. I also like this recipe because you can easily swap out the lime for lemon or orange and can change the mint to basil, rosemary or thyme. The options are endless!
I bought my kids strawberries … which they wanted, but didn’t eat. I was going to make a strawberry cake, but saw a recipe for jam using the Instant Pot. My IP hasn’t had much use lately beside making tea, so I thought I would give this recipe a try.
It was super easy to make and requires only three ingredients. It’s perfect to enjoy on a piece of English Muffin bread or as the jelly in your PB&J sandwich.
You’ll probably start noticing things will be changing on the blog slightly. I’ll still be baking delicious desserts and snacks for my kiddos. I started an 8-week challenge at the beginning of the year that has focuses on a clean eating, low carbs and lots of veggies. I’m already seeing success and feeling much better – less joint pain, sleeping better and feeling more comfortable in my clothing.
This risotto was one of the last foods I made before I started the challenge and I’m so glad I attempted it. I thought it was delicious and love the creaminess. My family is not a big fan of risotto, but that’s ok. I really enjoyed it! It would be the perfect compliment to a roasted turkey or grilled steak.
The best part of this recipe, it’s made in an Instant Pot! No need to spend time stirring your risotto.
When you have leftover cranberries from Thanksgiving, it’s always fun to see what other ways you can use them. My daughter was begging me to make something with them and found this great recipe that would use up some of the ingredients in my kitchen.
My daughter and husband LOVED this recipe. It was tart from the cranberries and creamy with the perfect pie crust. I don’t make my own pie crust, I know … but I found that Marie Callender’s frozen pie crust is just as good as homemade.
It’s the best time of year: #Choctoberfest! I think we can all agree on one thing this year… 2020 needs more chocolate.
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!
One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
There’s nothing better than homemade bread. I made a new soup recipe and of course we needed to have fresh baked bread with it. I’m working on portion sizes and knew if I made a loaf of bread, I would eat way more than I should.
This recipe for rolls was easy and they were delicious. They were crusty on the outside and soft on the inside – just the way rolls should be!
It’s starting to feel like fall here in PA and that means all things maple, pumpkin and apple. I bought a big pack of yogurt cups over the weekend and now I need homemade granola to go on top of it.
I love making my own granola. It’s easy, delicious and you can control what goes into it. This batch is made with almond butter, Vermont maple syrup, a touch of cinnamon and three varieties of nuts. It’s perfect to eat along, as a bowl of “cereal” or topping a cup of granola.
We didn’t plan a vacation this year, so I’ve decided I need to make something that reminds me of the tropics. Though, the weather we’ve been experiencing in PA has been quite tropical – lots of days of temps in the 90s and high humidity. We’ve been spending a lot of time in our pool and family time together … so almost like vacation!
This bread was so good! It’s delicious, moist and sweet. I loved it plain, but my husband spread a little cream cheese on it. Either way, it’s a little bit of the feeling like you’re on the beach surrounded by palm trees.
I’m a big fan of smoothie bowls and decided to whip one up for breakfast this morning. I usually don’t eat breakfast as I do intermittent fasting, but was in the mood for a little something this morning. Smoothie bowls can be made so many ways and use whatever fruit you have available.
My bowl today used fresh cherries, frozen bananas and blueberries and topped with some sliced almonds, drizzled honey and cherries. What type of smoothie bowl would you make?