Hope y’all had a fantastic Easter. We sure did! We had a delicious brunch, where we totally pigged out, followed by the hot tub, a family movie, and puzzles. It was definitely a long overdue day of relaxing!
Happy Thanksgiving week all! Sorry this post is so late. I had full intentions of posting this recipe last week and things just got crazy. Tis the season!
Even if you have already gotten your ingredients for Thanksgiving stuffing, no worries, you can still make this recipe and bake it in a bundt pan. Any stuffing recipe will work I would just add an additional 3 eggs to your recipe to ensure the stuffing stays moist. Continue reading Stuffing In A Bundt Pan→
It’s zucchini season! That time of year where vegetable gardens will be overflowing with zucchini and has you wondering what on earth you are going to with all of it. Well add Baked Zucchini Tots to your list!
If you have been following my blog you know we have been busy house hunting. Well… We found the perfect house. It has pretty much everything we were looking for and a cute little yard with pool too. EEEK I am so excited! I have always wanted a pool!
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.
No mayo potato salad is a delicious side dish that is perfect for the summer. Let’s face it mayo is no good for you and adds unnecessary calories and fat to your diet. I promise you won’t even miss the mayo in this potato salad. Plus, you won’t feel guilty if you want seconds!
Happy Cinco de Mayo! With warmer weather approaching I love to add a fresh, easy salad to our meals. This quinoa salad makes a perfect side to just about anything you throw on the grill. It’s also a great dish to take to a picnic. Make it the night before and the flavors combine perfectly.
And for the best part, my 5 year old daughter gave it two thumbs up.
1 pound sugar snap peas, trimmed with strings removed and cut in half
3 tablespoons olive oil
1/2 of a lemon, juiced 1 teaspoon white vinegar
1/2 bunch of radishes slice thinly
1 tablespoon fresh mint leaves, thinly chopped (if you don’t have fresh mint, I am sure dried dill would taste good too)
Salt and pepper to taste
4 ounces or crumbled feta or goat cheese (optional, I did not add any cheese to keep the recipe Paleo and it was delish)
In a bowl prepare and ice bath with some cold water and ice cubes and set aside.
Bring a pot of water to a boil, and blanch the snap peas for 2 minutes. Drain and transfer to ice bath to stop the cooking. Once the peas are cold dry them with a kitchen towel. Transfer into a dry bowl and add radishes.
In a small bowl whisk together the olive oil, lemon juice, vinegar, and mint. Pour over peas and radishes and toss. Add salt and pepper. If using, top with cheese.
This recipe can be made ahead of time and stored in the fridge. Just keep dressing separate and add right before serving.