Recipe Index

I have had several people mention that they are having a hard time finding recipes on the blog.

And without paying a website developer to come in and revamp my blog, it’s quite difficult.

There is a search feature on the front page, but it still seems to cause issues.


So I came up with an alternative.

I REVAMPED pinterest.

Or at least my pinterest boards.

All the recipes I recommend or review on the blog will be pinned.

Plus you will see extra recipes that are just my favorites.


You all.

I have a board for just mac and cheese.

And a pizza board. It kinda makes me salivate just looking at it.

So go over to my boards and look around.

There is something for everyone.

Thanks for reading,


My Favorite Soup Recipes

I have become a soup Nazi fanatic.

And I am super picky about my soup recipes.

Here are a few that made the cut.

Now go forth and make soup!

click photos for recipe

Corn and Cheese Chowder

I lighten up this recipe, but it’s a family favorite. Sometimes I also use leftover ham in place of the bacon.

White Bean Chili with Chicken- gluten free and dairy free

I love this recipe! I actually just made it again last weekend.

Great option for white chili without a mix.

Slow Cooker Thai Coconut Soup

I order this soup at a local noodle bar. And this recipe is the best way I can replicate it at home. YUM.

I leave out the tofu and just use chicken. I also have left out the lemongrass; it turns out fine without it.

Basic Chili and Corn Bread Muffins

This is the chili recipe I grew up on. And I still make it regularly.

It’s also awesome with some big crusty grilled cheese sandwiches.

Italian Chicken Noodle Soup

I was never a fan of chicken noodle soup until I came across this recipe. It’s divine!

Beef and Barley by The Food Charlatan

Barley scares me. Or at least it used to. Make this and you too can get over your fear of barley.

Creamy Slow-Cooker Tortellini Soup

My husband LOVES this soup. It’s a great weekday meal. Super fast and flavorful.

My Favorite Fall Recipes plus a plaid shirt that you need!

Fall, Fall, Fall is here.

Or at least it’s almost here.

And that means lots of apples and pumpkins.

Here are a few of my favorite fall recipes.

click each photo for the recipe

Pork Chops with Apples and Cheese Grits
Easy! Apple Butter Cinnamon Rolls
Southern Living Apple-Cream Cheese Bundt Cake

This cake is divine. I think I leave out the pecans.

Apple Doozie

This dessert pizza is really easy. But I will be honest. I don’t use canned apple.

I just slice the fresh apples really thin, Then add some brown sugar, cinnamon and a couple tbsp of water in a large skillet.

Cook on medium heat until the water evaporates. Then proceed with the rest of the recipe.

Feel free to use canned apple. I won’t think less of you. :)

Biscuit-Style Apple Cinnamon Rolls

These cinnamon rolls are my all time favorite. I may need to make a batch this weekend. Simple food is the best!

All Apple Crisp II

I love fruit crisps and have tried lots of recipes.

But I always come back to this stand-by. It’s great and just so simple.

Caramel Apple Cinnamon Scones
Pumpkin Cream Cheese Muffins

These⇑ are the best muffins I have ever made. I LOVE them

I was on the hunt for a couple plaid shirts for fall that didn’t gape at the chest and that were long enough to get away with wearing leggings.

Well I found the SHIRT. It’s a boyfriend cut which means its a little over-sized which is perfect if you have a larger chest like me.

click the photo for the link

Old Navy Women’s Boyfriend Plaid Pullover


Recipe Review: Peach Tomato Salad

I have been meaning to make this simple salad for 2 years.

It’s been sitting on my Sensation Salads pinterest board just waiting.

Thankfully I finally got around to it this weekend after a trip to the produce stand.



Initially, I was not sure about the peach tomato combo, but it’s a match made in heaven.

It is delish!

I used fresh mozzarella for my salad b/c it’s easy to find.

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Balsamic reduction was my shortcut to the dressing. I also think it would be yummy with a white balsamic vinegar.

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I have a feeling I am going to making this a lot this summer.

Click here for the link to the recipe.


A Turkey Burger Public Service Announcement

I have been a turkey burger naysayer for quite a while because I thought the grinding of poultry was a crime against nature.

But I must confess: I have been misguided.

These burgers are GREAT. Seriously. I have already made them twice this summer.

(click the photo for the recipe link)

They work great on the grill if you make the patties a few hours in advance and then refrigerate.

Each batch makes about 5-6 burgers.

Heat the grill to 500ºF and then turn it down to low before placing the burgers on the grates.

I would guess they take about 4 min on each side because I make mine pretty thin. Top with cheese and guacamole.

Easy Limeade |


This is a fun recipe for cookouts and small get-togethers.

I love the addition of sweetened condensed milk. It takes the edge off of the potent citrus zing.

I hope you enjoy it as just as I do.

Easy Limeade (adapted from

4 limes
7 cups cold water
1 cup sugar
1/3 cup sweetened condensed milk


Thoroughly wash the limes and cut into thin slices. Place them in a blender or food processor. Add six cups of cold water and 1 cup of sugar. Blend on high until the lime slices are pulverized (at least 30 seconds).
Place a mesh strainer over the mouth of the pitcher. Carefully pour the blended lime mixture through the strainer. Discard the pulp. Then add the sweetened condensed milk to the pitcher. Mix well and refrigerate for a few hours. Serve and enjoy with lots of ice.

Note: Pick limes with thin skin. Thin skin makes for juicier limes. And if your limeade is bitter add a little more sweetened condensed milk.


Almond Cherry Muffins |


Warning: Only proceed if you like delicious muffins and don’t mind a few extra calories every once in a while.

This recipe combines two things I love. The essence of almond pound cake and cherries but in muffin form. Yum!

I hope you enjoy this recipe as much as I do.

Adapted from Taste of Home, Cherry Almond Muffin

Yield: 18-20 muffins


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup cold butter, cubed
  • 2 eggs
  • 3/4  cup sour cream or Greek Yogurt
  • 1/3  cup milk
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups fresh (or frozen) cherries, pitted and chopped
  • 1/4  cup almonds, sliced


  • 1/2 cup all-purpose flour
  • 3 tbsp sugar
  • 4 tbsp cold butter
  • 1/4 cup almonds, sliced

Preheat oven to 350°. Grease muffins tins with cooking spray or fill muffin tins with liners. Set aside.

Muffin Batter:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs(this takes a while but it’s worth it). In a separate bowl, beat the egg, sour cream, milk and extracts until smooth; stir into dry ingredients just until moistened (batter will be thick). Then, fold in the cherries and sliced almonds. Set aside.


Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside.

Fill greased muffin cups 3/4 full with batter. Sprinkle with topping. Bake at 350° for 27-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 18-20 muffins.

I liked these muffins right from the oven but I think they were even better the next day. Store in an airtight container. Enjoy!

Note: If you buy your spices and nuts in the Ethnic/Hispanic food aisle in the grocery store, they are almost always much cheaper. I only paid 75¢ for the sliced almonds for this recipe and the extracts where half the price of the store brand.


Recipe Review: Freezer Chicken Burritos ($1.43 each)

Freezer Chicken Burritos

I was kinda doubting that these would be any good because I have made other “freezer” meals that haven’t turned out so well.

But this recipe is an overachiever. It is perfect lunch-packing food or just for an easy weeknight dinner.

The finished product is SO good, even the cilantro which I doubted would taste good after freezing.

I made and assembled all ten in about 30 minutes.

Now go forth and make chicken burritos!

Mild and Hot





Freezer Chicken Burritos (adapted from Martha Stewart’s Bean Burritos)

makes 10 burritos

  • 2-3 chicken breasts ($4)
  • onion powder
  • chili powder
  • garlic powder
  • salt and pepper
  • 8 oz grated cheese ($2)
  • 1 bag frozen brown rice ($1.50) *
  • 1/2 bag frozen corn ($1) *
  • 1/2 cup salsa ($1)
  • hot sauce (if preferred)
  • 1 can of black beans, rinsed and drained ($1.60)
  • 1 bunch cilantro ($1.50)
  • 10 burrito-sized flour tortillas ($1.79)

Slice the chicken breasts in strips (fajita style). Coat with onion powder, chili powder, garlic powder and s/p. Add a little butter (or coconut oil or olive oil) to a skillet over medium heat. Toss in the chicken strips to cook through, 5-8 minutes. Set chicken aside.

Toss the brown rice, corn, black beans and salsa (plus hot sauce if you like things spicy) together. Set aside.

Chop the cilantro. Set aside.

This next part is key. Heat the tortillas in the microwave for 30 seconds or so. Then one at a time place the tortillas on a damp dish towel to assemble each burrito. Layer the chicken, rice mixture, cilantro and cheese. Wrap up in foil. Freeze up to 3 months.

To reheat: unwrap and place on a microwave safe plate. Cover with a damp paper towel. Microwave for 2-3 minutes. Slice in half and serve with salsa and sour cream.

*no need to defrost

Monday Randomness: It’s been a while

Guys, folks, y’all whatever you prefer to be called, I am over winter.

We have been sick at our house for the better part of 2 months. Sinus pressure and tissues galore.

And in case you are over it too, just console yourself with this picture of my precious nieces from last Saturday.


They were just chilling out on the big ottoman while most of my siblings and their spouses cleaned out my mom’s attic. Fun times.

Also note that Cora has her hand in MacKendrick’s mouth. They are going to be best buds. Or not.

Shortly after this Cora (1 month) kicked Mac (3 months) in the head and all the fun and games were over at least as far as Mac was concerned.

Back to all the sickness: because we have been laying around a lot nursing ourselves back to health we have been binge watching TV.

Two shows I can’t seem to get enough of are New Tricks and Behind the Mask.

New Tricks is an older quirky BBC show about retired police detectives. The narrative is hilarious and the characters are full of, well, character.

The other show is an original documentary on mascots which I know sounds strange, but I am so intrigued by these people (who are sometimes very shy) that put on a show in front of 1000’s on a regular basis. The psychology of anonymously performing “behind the mask” is fascinating to me.

Hulu has already produced another season. And its just as great as the first.

On Wednesday this week I was in need of some retail therapy.

Nothing clears my head like a stroll around Target or perusing the aisles of Goodwill for treasures.


I picked up this new to me jean vest and brand new rose gold metallic sandals last week for a grand total of $10.


Then Saturday, with the help of my sister Nancee Lee, I stenciled a wall at a home I have been working on for the past 6 months or so. LOVE how it turned out.


I also finished up a simple kitchen remodel on Thursday evening with a client. It turned out great and that granite is just gorgeous in person.

Baked Chicken Parmesan by Shutterbean was on the menu for Saturday evening at my house.


It was so tasty. I used chicken tenders to cut the baking time down. Dinner was on the table in under 30 minutes.

Can’t beat that for a scratch made meal.

Note: Use paper plates for the chicken breading “dipping stations.” Makes for less clean up.


For a low calorie option I served the chicken parmesan over these zucchini fritters. They are SO good. I think kids would even eat these.

Although I am never opposed to pasta. Pasta is my love language. Also chocolate and good leather bags. So basically I really like food and have expensive tastes in handbags.

Zucchini Fritters- Damn Delicious

Thanks for reading, have a great week, and don’t forget to get an entry in for the It’s All About The Pants Giveaway.  Two winners randomly selected tomorrow.