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Holiday Spritz Cookies
I am back at you all with 12 Days of Holiday Baking. Last year was my first year of taking on the project, 12 different recipes, 12 different blog posts, 12 different baked goodies, and lots…lots…LOTS of kitchen messes, flour, sugar, and fun with my kiddos. One request I had for this year’s holiday baking was to add in some recipes that are simple and quick, so here is my first baked goodie that falls into that category. Spritz cookies are like if sugar cut out cookies and shortbread cookies had a baby. They have the flavors of both, and they are in fun shapes; BUT the hassle of making…
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Copycat Olive Garden Creamy Gnocchi Soup
Can I tell you a secret? The day that Olive Garden came out with their soup, salad, and breadsticks combo I just about died and went to heaven. There are very few things that are more comforting and fulfilling during the fall season than a tasty soup, garlicky carbs, and a salad on the side. One of my favorite’s has to be hands down OG’s Chicken Gnocchi soup. The creamy texture combined with fresh vegetables and the pillowy goodness of the gnocchi, just the perfect combination of flavors and textures. I’ve been wanted to create my version if this soup for a long while now, but was stuck on feeling…
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Harvest Peach Freezer Jam
I love this time of year with all of the colors and the many tasty fruits and vegetables that are ready for harvest. Not only do I love eating all the fresh produce, but I love to find ways to preserve the fruits and vegetables for consumption during the winter months. Canning, dehydrating, freeze drying, etc. all of these are wonderful ways to preserve foods from harvest for use later on in the year. One of my most favorite ways to preserve fresh fruits is to make freezer jam. It doesn’t require any special equipment, like a pressure cooker for canning, and only needs 3 to 4 ingredients to make.…
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Harvest Maple Peach Cake
There are specific flavors in my mind that I associate with autumn. Of course, apple, caramel, pumpkin, cinnamon, and pecan…but some of my favorites have to be maple and peach flavors, especially when they are combined in a delicious dessert. Since I dove head first into adding myself into a massive peach delivery from an orchard out of state, and decided I needed 40lbs of peaches in my life all at once, I knew I needed to be prepared for all sorts of recipe ideas before the peaches became too ripe. My first recipe was this sheet cake. It’s super easy to create and a crowd pleaser for sure. A…
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Cran-Apple Harvest Salad
Fall season maybe just around the corner, but here in Las Vegas the 100º+ weather doesn’t agree. Finding recipes that fill my need for harvest season foods while not overheating myself spending too much time in front of a hot stove. This quinoa fruit and vegetable filled salad definitely fits that harvest food spot. Add in some grilled chicken and it goes from being a side salad to a main dish. If you aren’t a fan of some of the fruits or vegetables I have added to my salad, then exchange them for some in-season produce that you love. Orange slices, dried apricots, raisins, pears, carrots…all of these would be…
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Meatloaf Zucchini Melts
As much as I love to create healthy, yet tasty foods, zucchini is definitely not one of my favorite vegetables. Just like Brussels sprouts, I have to force myself to create food with zucchini. While I do love the flavor of zucchini, it is the texture I have a hard time with. However I prepare it, it must always have a crisp bite to it. If it is mushy in any way, I cannot eat it. That being said, I have snuck zucchini in many recipes, grated into the ground meat or into the sauce. For this recipe though, I thought it would be fun to add one of my…
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Coconut Chicken Curry Kabobs
Cooking with curry is still a somewhat new experience for me. It has always intimidated me until recently, but when my kiddos asked if we could have kabobs for dinner one night last week, I knew exactly what flavors I wanted to have in the marinade. Cooking kabobs has been a long process for me. Burning the kabob sticks was a regular occurrence in the beginning. Then I saw a tip on Food Network that if you have wooden kabobs, to soak them in water for an hour or so before the assembling of the kabobs. The wood soaks up just enough water to keep from catching on fire, and…
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Summer Lemon Chicken & Asparagus
Asparagus is a vegetable that is easily misunderstood. Just like Brussels sprouts and artichokes, there is a specific way to prepare asparagus. It isn’t like green beans, peas, or corn where you can boil or steam then serve. While some people do love asparagus from a can, I will only eat it if it is roasted or grilled. Additionally, preparing asparagus is important. The thicker the asparagus stock, the more fibrous. It is difficult to figure out what part to trim and what to eat. The way I prepare asparagus is I hold each end of the stock. Then I bend it until it snaps. The stock naturally snaps in…
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Oven Baked Nachos
I’ve said it before and I’ll say it again, it is so nice to have a handful of recipes that are quick, easy, and a crowd pleaser. I meal plan weekly, but life happens and sometimes the meal I originally planned…just doesn’t happen. BUT…oven baked nachos is a recipe I almost ALWAYS have the ingredients for. I’ve made oven baked nachos with chicken, steak, vegetarian style, and ground beef. The best part of oven baked nachos is you use pretty much whatever ingredients you have in your kitchen. Tomatoes, peppers, onions, cheese, queso, grilled corn, salsa, beans…whatever you love on your nachos will work on these oven baked nachos. This…
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Fresh Balsamic Summer Salad
Sometimes preparing dinner is just plain too much, especially during the hot summer months. Who wants to spend time in front of a stove or heat their thoroughly a/c’ed kitchen with their oven? I most definitely don’t. I am always on the hunt for a delicious dinner that doesn’t require a ton of prep or for me to stand in a stifling kitchen while the temperature outside soars to unbearable numbers. This fresh balsamic summer salad is the ticket! It can easily be eaten alone, or paired with some grilled chicken or steak. I also like to eat the leftovers with rotisserie chicken for lunch. The best part about this…
