Peanut butter cups are hands down my favorite treat! And all I see right now are those little darn peanut butter eggs everywhere. It takes all I have not to buy a bag and gobble them up! So I decided to make my own this Easter.
By making my own peanut butter cups I am in charge of the ingredients, therefore, they are not loaded with sugar. They are pretty much just peanut butter and chocolate, clearly a match made in heaven
We have been house hunting like crazy here in the DFW area. The houses are selling like hot cakes! Just when we think we found “the one” it is under contract… It’s so frustrating! So house hunting has become a full time job for me. I am a woman on a mission to find the perfect home! Wish me luck
Now onto the spinach orzo… Since we have been house hunting day and night I needed quick and easy dinners. This spinach orzo it exactly that! It seriously takes 10 minutes to make.
I only used spinach leaves, but you could easily add any veggies you like. This is a great cleaning out the fridge recipe!
Looking for something different to serve as a side for Easter… How perfect are these Rosemary Sweet Potato Stackers? They look and taste amazing! Every little slice of potato is cooked to perfection in the muffin pan.
My original intent was to create a potato recipe to help with my portion control. Well that didn’t work, I ended up eating three. I had to be certain the flavor was just right so I stepped up… Who am I kidding I knew at the first bite they were divine I have serious issues with potatoes…I just love them!
I think I have found my new favorite salad! I tend to go through phases with salads…
Sometimes I can eat one everyday and then I am good for awhile. I do like to change my salads up a bit and sort of “think outside of the salad bowl.” Haha! I know that was lame! Moving on, kale is an awesome green to use for a salad. It is inexpensive and really good for you. Some might be hesitant as kale can sometimes be bitter, but I promise if you prep this correctly it will taste amazing!
Recipe from Two Peas and Their Pod
Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing
As many of you know my family and I are new to the South. We are from the Northeast and have been on a culinary adventure since we moved to the Dallas/Fort Worth area. Holy moly there are so many fantastic restaurants to try.
On Saturdays we always go out to lunch. One of our favorite places to eat is the Fish City Grill. They have amazing fish tacos and fried pickles. Originally from the North I have never heard of a fried pickle. The waitress sold me on it, I had to try it. At first I wasn’t sure, so I had another one, and then another. Well let me tell you we cleaned the plate. Hey, it’s Saturday we can splurge, right… So my husband suggested I try to make a healthier version. This was the end result and I am pretty excited for how well they turned out!
1/2 packet Simply Organic Southwestern Seasoning (save the rest for another dip)
Preheat oven to 450 degrees along with 2 baking sheets.
In a medium bowl combine the dip ingredients and refrigerate for about 30 minutes.
Meanwhile, place the pickles on paper towels to drain.
In a bowl add the panko, cornmeal, flour, chili powder, and fresh cilantro. In a small whisk the eggs together.
Remove baking sheets from oven and spray with cooking spray.
Form an assembly line and dip the pickles in the egg, then the bread crumb mixture and place on the hot baking sheet. Spray pickles with a little more oil. Bake for 8-10 minutes, turn and bake about another 5 minutes.
I have a confession to make… I am obsessed with Sriracha sauce. There, I said it! I love it! I can’t get enough of it! In fact I am eating it on my eggs right now. And I can’t wait to eat it again for lunch because I have this delicious dish leftover from last night
Well this probably one of the best dinners I have made in awhile and it seriously took me about 15 minutes to make!
If you don’t eat quinoa, simply serve this over rice or cauliflower rice. It will still taste amazing!
I had bloggers block this week. That doesn’t happen too often, but I just couldn’t figure out what I wanted to make for all of you lovely people. So I asked my assistant, my 6 year old, for her input and she immediately said, “How about lemon bars?”. Well that sounded absolutely perfect to me!
I looove lemon bars and this recipe is amazing. In fact I am eating one as I write this They are actually quite easy to make and perfect dessert for spring! YAY for spring!
In a large bowl add ground turkey, diced avocado, green onions, and cilantro. Gently mixed until combined. Form into 4 patties and grill for about 4-6 minutes per side depending on thickness. (Be sure to flip burgers careful so the avocado does not fall out of the burger.)
Serve grilled burger over sliced tomatoes and baby arugula. I topped mine with some fresh salsa.
Spring is right around the corner! Thank goodness! This winter seems to be taking extra long to be rid of. Although we have had a few unseasonably warm days here in Dallas, I am ready to pack away my boots and get out my flip flops and start grilling! But for the mean time I will make soup. Not just any soup, but lasagna soup!
This soup is so darn good! It can easily be made vegetarian by skipping the sausage and adding mushrooms and more zucchini. Or Paleo by leaving out the noodles and adding more veggies.
I topped mine with parmesan cheese. Next time I am definitely using ricotta
6 ounces lasagna noodles, cooked according to package directions and cut into pieces
Parmesan or ricotta cheese for topping
Heat 1 tablespoon of oil in a large over medium heat. Add sausage and break up while cooking. Cook until brown. Add onions and zucchini and cook for another 5 minutes. Add garlic, oregano, and red pepper flakes and cook for 1 minute.
Add tomato paste and cook for another 3 to 4 minutes. Next add crushed tomatoes and chicken broth. Simmer for about 20 minutes.
Add fresh spinach leaves and cooked lasagna noodles and stir until spinach leaves are wilted.