Best Pinterest Recipes of 2016

January 1, 2017

I love to cook! Now my husband may argue with this statement and claim that he believes it does not reflect my evening whine, not to be mistaken by my evening wine, because we all know I indulge in a glass or two.

But for reals (am I too old to say reals – you can tell me!) I do enjoy cooking. It is my second therapy behind blogging. The thought has crossed my mind to just cut all the bull crap and food blog, but let me explain the problem with food blogging. You need great photos. Amazing photos that make you want to eat your screen. I rarely have time for photos. For one, the lighting in my kitchen is poor for photos. It gives a yellow glow and two, my hungry family wants to eat and not wait on me to prep for a photo shoot before they dig in.

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Gift Ideas for the Hostess

December 6, 2016

Our December calendar is pretty loaded down. We have work parties (yes, plural) and friendly get-togethers. We have family gatherings and then we have our full list of holiday must-dos such as a Holiday Light Car Tour, Visit with Santa, one last shopping trip, and the Annual Christmas Tree Lighting Ceremony (yes, that is a thing in our home). You see, all these things add up and before you know it you heading out the door to a holiday party and in complete scramble mode. If you are like me, you are begging your husband to make a quick run to pick up a bottle of wine for the hostess. But, here is the things, so is every other person heading to the same exact party as you.

Be different. Be bold. Make a statement this holiday party. And, if you make a really big impact, heck, you may just get invited back next year!

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How To Get Rid Of Leftover Halloween Candy

November 5, 2016

The loot. You know what I am talking about? The mounds (not literally Mounds candy – no one likes them) of sweets, overflowing from your child’s Halloween bowl. Hopefully, it is still there. I say hopefully, because 1) I hope there was some control over your children just feeding themselves off the candy complete strangers shoved in their bags and 2) I hope you had the self control to not eat it all after they went to bed. I on the other hand, cannot stop. Starburts and Kit Kats are kind of my jam right now and I do not know why.

So, you have a lot left. I get it! The fact is you don’t want it lying there in a glass bowl cluttering your counter for weeks at a time, and you also don’t want it starring at you, mentally yelling “EAT Me!” Here are some tips on how to get to rid of your leftover Halloween candy (besides eating it!)

1. Donate It
Homeless shelters and food pantries may take your candy. Bag it up and deliver it to your local drop-off center.

2. Treat Your Co-Workers
Take it into the office for your staff to nibble off of and eat. Just be certain you can stay away!

3. Send To The Troops
Click Here to learn more about Operation Gratitude. You can even Search for a local participating drop-off center near you.

4. Bake With It
There are so many great dessert recipes on Pinterest that provide great ideas for Halloween leftover candy. I am eyeing up This and This.

5. Save It For The Holidays
Planning on making a Gingerbread House? Well, well you have all the Gingerbread House decorating details you could ever need. Just place some of that candy aside for the upcoming holidays.

6. Use It For Crafts
Candy Corn and M&M’s are ideal for some of these. How adorable is the Candy Corn Turkey for Thanksgiving or the Christmas Ornament?

7. Play With It
Play with the candy? Right… No, but I am for reals. There are some cute ideas out there. For example, the Candy Memory Game or the Skittles Science Experiment.

8. Save For An Upcoming Birthday
Pinata anyone? Seriously!! Know someone with a November or December birthday? Load that unicorn up with all your Halloween leftovers. No one will ever know.

I would love to hear from you? How do you get rid of all of that Halloween candy, besides eating it? And, yes, I agree, thank goodness for Pinterest.

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Essentials for Better Snacking

October 20, 2016

Keeping up with a toddler is no smooth sailing. It is run here, do this, “Get off of that!” and “Come here,” pretty much all day long.

I think one of the hardest things for me as a mom is slowing down when I am with Lo. It is not in my nature to do so generally, so I find myself challenged with the whole concept. I was telling a co-worker the other day about our lazy Saturday a few weeks ago because Lo and I were both sick. She responded with, “That sounds delightful!” Referring to my story of PJ’s all day, movie marathons, camping out in the living room and being just generally sluggish.

To me it was a waste of a weekend. Being glued to my couch versus being outside or exploring the area. I feel like I define myself and my time by checking things off a list. I have problems. This I know.

So, being on the go a lot translates into meals and snacking on the go. Lots and lots.

It is super easy to just rely on drive-thrus, but as I have gotten older and wiser. Yes, wiser. I have come to actually not really enjoy fast food all that much. Expect for Chick-fil-A, Panera Bread and Chipotle. They are forever my ride-or-die biotches. Or, fast-foodish restaurants.

Besides them, well… ehh! I really try, really, really try, to pack Lo and I some snacks when we run to the playground, mall or to the local book store.

These are my go-to items and essentials for when it comes to Lo and her itty bitty taste buds.

1 – Pack multiple snack options
If you are out and about for hours on end, pack some levels to snacking. Just like you, as an adult, like your options, so do kids. I really try to involve Lo and ask her what she wants, but I present her with her options, so to be clear it is not a free for all.

2 – Fresh is best but not always available
I am lucky to have a little girl that actually enjoys fruits and even vegetables. Shh! Sometimes, we can get her to consume raw broccoli. Whose. kid. is. she. I know, right? So, if you can pack a little cooler or if all else fails, go with a banana! They are always game for hanging with you (get it?) Oh, brother!

3 – Prep may be necessary
Bananas, apple slices and edamame are great! But, prep work is a must. This means allowing yourself the time to plan ahead and also investing in to-go containers such as these and these.

4 – Know where you are going
Snacking has seasons. While I love the Dannon Smoothies, I also know they are great at the park, sitting down, with a straw. The point is know where you are heading, what you plan on doing and pack snacks that make sense for your outing.

5 – Be conscious of what you are feeding your kids
Lo crushes hard on snacking. If it wasn’t for great products out there, it would be super easy to cram her mouth and little belly full of the not so good stuff. Processed this and that. I get it. Sometimes being conscious is tough. We run out of time and sometimes, we think what is it going to hurt? But, why do that when there are great options out there? For example, our new favorite snack has to be Nachos Cheese Honchos by Deep River Snacks! Here is why I love these. Deep River Snacks, tortilla chips are 90% organic, certified gluten-free and proudly made in the USA with non-GMO ingredients. Say that again, people, non-GMO ingredients! And I love the brand’s vision statement – ” To challenge and redefine the snack industry while inspiring our communities to do the right thing.” You can read some more good stuff, here. Seriously, check them out!

The only compliant Lo and I have… you have to lick your fingers when you are done with the bag. But, really, is that so much of a bad thing?

What are your tips for snacking with your toddler or big kids? What are your favorite go-to snacks?

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Thank you Deep River Snacks for sending me snacks for my family to try.

Easy Pot Roast Recipe

September 22, 2016

Happy first day of Fall. It is Fall, right? I mean apparently it is officially, but where are the bright orange and red leaves? Where are the cool temperatures? Where are my favorite Steve Madden boots? No, seriously, where are my boots?

All this lack of Fall feels has me longing for Fall even more. So when this past weekend came around and the temperatures dipped into the mid to low 70’s, I was all flannel and comfort food craving.

So, I turned to the easiest meal there is. Crock Pot Roast.

EASY CROCK POT ROAST
Serves 4

1 Tbsp of Olive Oil
2.5 Lb Chuck Roast
1 Pack on French Onion Soup Dry Mix
1 Can of Cream of Mushroom Soup
1/2 Cup of Water
1 Yellow Onion
6-8 Carrots (peeled and chopped)
1 Tbsp of Rosemary
Sea Salt and Pepper, to taste

Want to know the secret? You need to sear your meat and turn your crock pot on low before you begin. Add 1 Tbs of olive oil to a heated pan. Season all sides of the roast with sea salt and pepper. Divide the 1 Tbsp of rosemary and season the top, bottom and longest sides of the roast with the rosemary in addition to the salt and pepper. Sear each side of the roast, including sides. Once seared, transfer to the crock pot. In the same pain sear the yellow onion, which has been peeled and quartered. Sear all three sides of the onion, then add to the crock pot. Add peeled and chopped carrots to the same pan and allow the heat to season and sear the carrots, before transferring them to the crock pot. Add one pack of french onion soup mix, one can of mushroom soup and 1/2 cup of water to the crock pot. Stir and cook on high for five hours or low for eight hours.

I like to serve up pot roast with homemade mashed potatoes. Recipe below! Yes, this is a two for one. And, yes you are welcome.

HOMEMADE MASHED POTATOES

Serves 4

4 Russel Potatoes, peeled and chopped
1 Stick of Butter
3/4 cup of Milk
Salt and Pepper, to taste

Peel and chop potatoes. Heat a pot of water and season with salt. Add the chopped potatoes. Cook until tender. I use a fork and when I can easily poke, they are ready. Drain the potatoes and mash with a fork. Add salt and pepper to taste. Add the butter and milk slowly, using an electric hand mixer. Once the mashed potatoes are at a mashed consistency you like, you are finished.

Just like that, dinner!

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One Skillet Sausage Penne

July 17, 2016

Winner. Winner. I have your Sunday dinner.

No, seriously, I have your dinner all planned. Most likely you have all the ingredients too and if not, well, then high-step yourself to the market.

I love pasta! I love everything about it. The heartiness, how it soaks up all the flavors that are fused in the pot, how its BFF for life is cheese and they are unstoppable, how cozy and warm I feel when it sits there looking all gorgeous at me.

You are gorgeous!

There is absolutely zero Italian bloodline running through my veins but I adore Italian food. I think if I ever made my way to Italy, I would eat my way through every town, spending a ridiculous amount of money on food. But, hey, that’s just me.

This dish is so delectable, and incredibly easy. Everything about it screams, “Get in my Belly now!”

ONE SKILLET SAUSAGE PENNE

1 lb of Ground Sage Sausage
1/2 of a Red Bell Pepper (diced)
1/2 of a Yellow Pepper (diced)
1/2 of a Orange Pepper (diced)
1/2 of a Yellow Onion (diced)
2 Cloves of Garlic (minced)
2 Cups of Penne Pasta
1 – 24 oz Jar of Pasta Sauce (I used Five Cheese Flavor)
1 Cup of Water
1/3 Cup of Half & Half
1/2 Cup of Shredded Mozzarella Cheese
Salt & Pepper, to taste
Dried Basil, to taste

Instructions:
In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat. Add diced bell peppers and onion to skillet. Cook for about two to three minutes, then add the minced garlic. Stir to combine all ingredients and add salt and pepper, to taste. Add the jar of pasta sauce and stir. Once combined, add 1 cup on water and combine. Add dried penne pasta and bring to a boil. Reduce the heat and simmer covered for 20 minutes. Once the pasta is tender, add the half and half and cheese. Plate and sprinkle dried basil, to taste.

Buon appetito!

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Low Country Boil

June 26, 2016

Hello and happy Sunday!

Certain things symbolize summertime to me. Campfires, lighting bugs, Blue Moons with an orange slice, flip flops, sleeping with a fan on through the night, a bushel of crabs, ice tea brewing in a glass jar on the back porch, a Kenny Chesney new single release and low country boil.

This one pot wonder packs a mean punch of flavor and I love the ease of serving. A low country boil quite simply is a large pot of boiling yumminess, some newspapers lining a gathering table and just before the dinner bell rings, one giant pour of all ingredients, spread across a tabletop.

Typically, you reserve this dinner for a back porch evening. You pour yourself a cold one, invite over your closest friends and you sit back and pick and eat. Simple as that. My kind of meal.

My mother-in-law was the first person to introduce me to low country boil, many blue moons ago! 🙂

When Nathan, requested I make it for Father’s Day dinner, I will admit, I was intimidated. But, good golly, this meal seriously is as easy as they can come. Just like a summer night. So, after one attempt and personal declared successful attempt, I share with you!

LOW COUNTRY BOIL:

5 Quarts of Water
1 – 12 oz Bottle of Light Beer
1 Bag of Crab & Shrimp Boil Seasoning
1/4 Cup of Old Bay
2 T Sea Salt
2 Lemons (juice and rind)
1 Sweet Onion
1.5 lbs of Red Potatoes
5 Ears of Corn
Kielbasa
2.5 lbs of Large Shrimp
1 Stick of Butter
2 T of Minced Garlic

In a large stock pot add water, beer, bag of crab and shrimp boil, Old Bay, salt and the juice of two lemons. Bring to a boil and add the lemon rinds and an onion, quartered. Reduce to a simmer for five minutes. Add potatoes and set timer for 10 minutes. Add corn and cut kielbasa and cook for five minutes. Add shrimp and cook for three minutes.

Melt one stick of butter. Once melted, add minced garlic and mix well.

Drain the ingredients leaving a bit of liquid in the bowl. Pour the melted butter and garlic over ingredients and serve.

Enjoy!

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Easy Weeknight Meal: One Dish Grilled Sausage and Veggies

May 10, 2016

We are all way too busy anymore. Days need more hours. To-do lists keep growing and sometimes I feel like I am on a game show called, See How Much You Can Get Done Today. Ladies and Gentleman, come on down!

So, for me, quick, easy dinners are a must. Especially ones that pack a flavor punch. If you can add healthy into the mix, well, then, you got yourself a winner!VIEW STORY »

Banana Bread Pancakes

March 19, 2016

Hello. Good morning! If you dislike bananas then I am sure you are hating on my Blog and my posts these days. I am sorry. This “I love Bananas” insanity has to end soon, right? I mean, come on. How many recipes can one do with ripe bananas? A LOT! Seriously, a lot I tell you. I mean there was THIS and THIS and now this. And by this, I mean keep reading below.

I don’t like waste I tell ya. If I can stop the madness before it hits the trashcan or the backyard for the birds (do birds eat bananas?) then I try, really try to salvage. And, as I have said in every gosh darn banana post that has come before this one. It always starts with three ripe bananas.

Lo loves bananas. Although, I suppose you would never know considering ever darn weekend there are ripe ones on our counter which leads to me becoming a crazy baker. It was just her and I this morning and I decided to treat us to something special and homemade.

These are super easy and quick to whip up! Believe me. She cried as I arranged all my ingredients so I plopped her up on the counter and let her watch me make breakfast before her eyes. It was actually a really nice morning and moment for the two of us.

Unfortunately, I do not have a photo to prove this all occurred, as I juggled flour, measuring cups, a toddler who was exploring cabinets and a hot skillet. Sounds safe, huh?

All was well. And, now as she naps, I blog! Have a great weekend!

BANANA BREAD PANCAKES

1 Cup of Flour
1 Tbl of Sugar
2 Tbl of Brown Sugar
2 tsp of Baking Powder
Pinch of Sea Salt
1 Egg
1 Cup of Almond Milk or Milk
2 Tbl of Melted Butter
½ tsp of Vanilla
2 – 3 Ripe Bananas, mashed
Cinnamon to Taste

Heat your skillet to low to medium heat. Spray with non-stick spray. Mix all the dry ingredients – flour, sugar, brown sugar, baking powder and salt. Set aside. In a large bowl mix your wet ingredients – egg, milk, butter, vanilla and bananas. Add in your dry ingredients and stir. Do not over stir. Add cinnamon to taste. Add batter to your heated skillet. I use a 1/3 of a cup to portion. Once the edges start to firm, flip your pancake and cook other side. Once both sides are golden brown, plate and serve with toppings. In our home, we stick with good ol’ butter and syrup.

Enjoy!

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Chocolate Chip Banana Bread Ice Cream Sandwiches

March 12, 2016

Remember that time I decided to make Bloody Mary’s and garnish with a Grilled Cheese? Oh, you don’t? No, worries! I am here to remind you over and over. It was my “think outside the box” grand idea, that I am sure has already been claimed.

So, I will take another chance on some creative food therapy. Chocolate Chip Banana Bread Ice Cream Sandwiches. I know. You are thinking, “Mind Blown!”

It always starts with three ripe bananas. Always. I look over at these three lonely, spotted amigos on my kitchen counter and I think, “I cannot let you go to waste. I will not let you go to waste.” And, then begins the baking.

I contemplated Banana Bread. You know the safe route. But, honestly, my sister-in-law Amie makes the best and has set the standards so high every time I make my own, it never compares. And, I sit in the kitchen eating my dish daydreaming that it is hers.

Anyways, I found This Recipe and thought, why not? I changed it up slightly and then had the idea to make Ice Cream Sandwiches.

Let me tell you… this does not disappoint! So, ripen those bananas and scoop out some ice cream, we have dessert to make ya’ll!

CHOCOLATE CHIP BANANA BREAD ICE CREAM SANDWICH:

3 Ripe Bananas
1 Cup Sugar
1 Stick of Butter
2 Eggs
1 tsp of vanilla extract
2 Cups of All-Purpose Flour
1 tsp of Baking Soda
Pinch of Sea Salt
1 1/2 Cup of Chocolate Chips
Vanilla Ice Cream

Preheat the oven to 350 degrees. Beat the butter and sugar until light and fluffy, then add eggs, vanilla and bananas. Mix in the flour, baking soda, and salt, until combined. Stir in chocolate chips. Place in refrigerator for 30 minutes. Spoon onto a baking sheet. The batter will be wet. Bake for 12 minutes, until the edges begin to turn a light golden brown. Remove and let cool.

For ice cream sandwiches, add a scoop of vanilla ice cream to bread and top. Wrap in wax paper and freeze before serving.

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