I bake chicken thighs frequently because they can be juice, crispy, and flavorful all at the same time, but I often forget that drumsticks can have all of those things as well. They were recently on sale and I found this recipe from Healthy Recipes and now I’m hooked. They’re quick and simple, full of flavor, and they can be paired with any sides you have on hand.
8 skin-on chicken drumsticks (about 2 lb. total weight)
2 Tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp cayenne pepper
Preheat oven to 400 degrees F. Line a rimmed baking pan with parchment paper or aluminum for for easy cleanup and arrange the drumsticks in a single layer in the pan.
Mix the seasoning/rub: In a medium bowl, mix the olive oil, salt, pepper, and spices.
Coat the chicken pieces with the seasoning paste.
Bake the drumsticks uncovered for 40 minutes or until their internal temperature reaches 165 degrees F.
Baste the drumsticks with the pan juices. Serve immediately.
I apparently missed the bread making craze during the COVID lock-downs. I shouldn’t have overlooked all of the hype! Especially if I had known bread making would be THIS easy! Guys… GUYS! This bread reminds me a lot of the bread you’d find at Carrabba’s or the other amazing breads at Italian restaurants. This bread only has 4 ingredients (most I’m guessing you already even have in your pantry), no kneading needed (see what I did there 😉 ), and comes out moist on the inside with a great crust on the outside. I found this recipe from Joy Food Sunshine. Enjoy this with oil and herbs Carrabba’s style or for artisan sandwiches… you can’t go wrong however you eat it!
3 cups all-purpose flour
1 1/2 tsp sea salt
2 tsp active dry yeast
1 1/2 cups warm water, 105 degrees Fahrenheit (YES! The temperature is important… if the water is warmer than 105 degrees Fahrenheit it will ruin the active dry yeast and your bread won’t rise properly… it’s chemistry, y’all!)
Mix the dry ingredients well in a mixing bowl.
Mix the warm, 105 degrees Fahrenheit water into the dry ingredients well until it forms a dough.
Cover the mixing bowl tightly with plastic wrap sprayed with nonstick spray. Cover the entire bowl with a damp tea towel.Place the bowl in a warm, undisturbed area of the kitchen for 18-24 hours to rise (preferably 24 hours).
An hour before serving, preheat a small (approximately 2.4 L) Dutch oven with lid in the oven to 450 degrees Fahrenheit.
Prepare the dough while the oven is preheating by removing the dough from the bowl onto a floured surface. Incorporate a few tablespoons of flour into the dough until the dough feels floppy or limp. Cover the dough with a floured tea towel to maintain moisture until the oven and Dutch oven are preheated.
Remove the Dutch oven from the preheated oven and remove the lid. Spray the inside of the Dutch oven thoroughly with nonstick spray. Carefully add the floured dough to the Dutch oven and make sure the dough is dispersed in the Dutch oven easily. Replace the Dutch oven lid.
Bake the dough covered for 30 minutes. Remove the lid from the Dutch oven and bake the bread uncovered for an additional 15 minutes.
Remove the bread from the Dutch oven and allow it to cool on a wire rack before serving. Cover the bread in a tea towel to maintain moisture if not serving immediately.
Serve with your favorite oil and herb or oil and vinegar combination, for sandwiches, or with your favorite soups. Enjoy!
Great bread calls for a great dipping oil. Enter Carrabba’s. Say no more, right? Enjoy this recipe from Savory Experiments! I think it’s spot on… let me know what you think! If you’d like an easy bread to try with your new favorite dipping oil, check out this recipe!
1 Tbsp crushed red pepper
1 Tbsp freshly cracked black pepper
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried parsley
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1/2 tsp dried rosemary
1 1/2 tsp coarse sea salt
3 cloves minced garlic
extra virgin olive oil
Mix all dry ingredients well in an air-tight storage container.
Place desired amount of dry ingredients/herbs in a small bowl or dish. Add desired amount of extra virgin olive oil and enjoy with bread.
We went apple picking this weekend and our youngest decided we didn’t have enough apples in our already full basket. My first thought was applesauce, but neither of the kids LOOOVE applesauce that much. Then I thought apple crisp. Then I thought apple pie. So, apple pie it was!
I’ve made pumpkin pie from scratch and I remember it being, well, an experience. It was a Monday holiday and I only had our youngest home with me that day, so I figured, why not? I have a whole day, right? For some reason I could only find good recipes for the filling OR the crust, but not both combined, so I took what I liked from two I found and compiled them for you here. The crust recipe came from New York Times cooking and the filling recipe comes from Allrecipes.
1 1/4 cups all-purpose flour
1/4 tsp salt
10 Tbsp unsalted butter, cold and cut into cubes
2 -4 Tbsp ice water, as needed
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms small pieces. Slowly add ice water, 1 Tbsp at a time and pulse until the dough comes together. The dough should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
8 Granny Smith apples (or other tart, firm variety), peeled, cored, and sliced
1/2 cup unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
Preheat oven to 425 degrees F.
Melt the butter in a saucepan. Stir in flour to form a paste.
Add water, white sugar, and brown sugar and bring to a boil. Reduce temperature and let simmer.
Preparing Crust, Filling, and Baking
Once the crust has refrigerated for at least an hour, remove it from the refrigerator and place on a lightly floured surface. Roll the dough out with a flour coated rolling pin to approximately 1/8″ thickness. Roll the dough onto the floured rolling pin, then gently unroll over the pie crust. Cut excess dough approximately 1″ away from the rim of the pie pan. Fold the excess dough under and pinch the crust using an index finger and thumb all around the pan. Combine excess dough together and roll out with the floured rolling pin to 1/8″ thickness. If the dough becomes too warm to work with, refrigerate for 15 minutes or until firm enough to work with. Slice the dough into strips to later create a lattice crust or cut into shapes using a cookie cutter.
Place apples into the center of the pie crust. Allow the apples to slightly mound in the pie crust. Add lattice crust or crust shapes over apples.
Slowly pour filling mixture over the crust and apples making sure it doesn’t overflow, but is covered evenly.
Bake in the oven 15 minutes. After 15 minutes, reduce the temperature to 350 F and bake for 35-45 minutes or until apples are soft and crust is golden brown.
I’ve never even given much thought to rubber tree plants, what they looked like, or if they were great plants to have. I happened to see a beautiful variegated plant that had some pink/ruby hues and thought it was one of the prettiest plants I had ever seen-surprise! Variegated rubber tree plant (ficus elastica ruby).
I purchased one from Rooted on Amazon. It arrived packaged perfectly and in perfect condition. I’ll share a few tips I’ve learned along the way about how to care for the Variegated rubber tree plant.
Water: This plant likes to always have moist soil, but not saturated. When in doubt, let it dry out! Overwatering is not good for this plant, so avoid over watering and if you’re not sure, give it a little more time before watering. Overwatering is the most common reason these guys bite the dust, so pay attention to its soil!
Light: The variegated rubber tree plant thrives in bright, indirect light. Variegation, which contains colorless portions of leaves, means that the colorless portions do not have chlorophyll. This means this portion of the plant cannot photosynthesize, so the more light the other portions of the plant can get, the better. Also, the more indirect light this plant receives, the more the beautiful, pink hues will begin to come through.
Yellowing/Dropping Leaves: If your plant’s leaves start to yellow or drop, this could be due to overwatering. Old leaves will also yellow and drop, so check which leaves are yellowing and dropping and check the soil to determine the cause.
Rotate Your Plant: Make sure to rotate your variegated rubber tree regularly to ensure that it receives adequate light to photosynthesize.
This is definitely one of my weeknight go-tos when I don’t have anything thawed or planned. I buy naan when it’s on sale and keep them in the freezer. They go from freezer to oven and bake for 5 minutes. YES… 5 minutes from frozen! You can customize them any way you like-my favorites are traditional and Mediterranean or Greek. You can find mini naan or regular sized naan in most grocery stores in the bread/deli section. The best part about naan pizzas is you can use anything you already have on hand!
Naan (frozen or fresh)
tomato sauce (I use Basil Garlic pasta sauce because I usually have it on hand, but pizza sauce will work, too)
You can use any toppings you typically like on your pizza. Here are some combinations we’ve tried that have become our favorites!
Pepperoni (we prefer turkey-it’s less greasy than traditional)
Fresh sliced mozzarella
Preheat oven according to naan package instructions.
Place all pieces of naan on a baking sheet (fresh or frozen).
Add sauce to each piece of naan. Top each piece of naan with desired toppings.
Bake naan pizzas in oven according to package heating instructions or until cheese is melted and slightly browned.
I’ve seen these beautiful, purple and green (two of my favorite colors, I might add) plants and figured they were difficult to care for. Well, I was TOTALLY wrong! I now have two of these little guys and they have taken off over the last few months. Their color is so vibrant they brighten up a room. They’re very easy to care for and easy to propagate (definite bonus in my book!). I bought one of these from Rooted on Amazon and the other I picked up at Meijer, because… plant section, guys. Plant section. Here are a few things I’ve learned about Inch Plants while caring for them-enjoy!
Light: The plants enjoy medium to bright light. Be sure to keep them out of bright light and avoid dark or low light or they will become very leggy.
Water: These plants don’t like to become dry, but they also don’t like to have continually wet soil. Allow the soil to dry partially before watering again. Water these plants less in the winter, since this is their resting period.
Other Care: Aphids can become a pest issue for these plants. If your Inch Plant happens to have an aphid infestation, remove the infested leaves/stems and spray the entire plant down with water.
Propagation: Inch Plants can be very easily propagated. Cut a 2-3 inch piece of the plant and place it in water. The cutting will produce roots in about a week. Plant the rooted cutting in potting soil and voila! New plant!
I bought this adorable little Bird’s Nest Fern (Asplenium Nidus) at Meijer for $6. I’ve seen them here and there but never really paid much attention to them, but this one caught my eye in its little terra cotta pot. I thought its color was beautiful, its shape was so interesting, and it would brighten a room no matter where I placed it. So, I decided to put it in the kitchen to add a little homeyness.
I really didn’t know anything about these plants, but I noticed when its potting soil became extremely dry it would lose all of its color suddenly. Pretty handy watering reminder! Here are a few things I’ve found about this plant:
Light: Bird’s Nest Ferns do best in medium indirect sunlight, but will also tolerate low indirect light.
Water: These ferns should be watered every 1-2 weeks. Avoid watering in the center of the fern, but instead water around the base of the fern. Let the soil dry out about halfway down before watering.
Humidity: Bird’s Nest Ferns can tolerate a typical home’s humidity, but come from a tropical environment, so they prefer high humidity.
Size: In a home environment, Bird’s Nest Ferns can grow to approximately 2 feet in size.
If you ever come across a Bird’s Nest Fern, pick it up! You’ll be surprised how easy these little guys are to care for and what a statement they are. No one ever believes that mine is real – they’re that distinct!
I have no idea why, but I always forget about sheet pan meals. They’re delicious, healthy, and you can use whatever vegetables and seasonings you happen to have on hand. Today is the first day of fall, sooooo time for fall foods! This recipe is great because you can customize it however you like with whatever vegetables you happen to have on hand. Some great vegetables to use are squashes, brussel sprouts, or even cauliflower or broccoli. You could even use chicken breast or legs instead of thighs. I prefer the chicken thighs because they seem to come out crispy on the outside, but not too dry on the inside. I adapted this recipe from one I found from Flavour and Savour.
8 skin on, bone in chicken thighs (any number will do!)
2 medium sweet potatoes, cut into approx. 1 inch pieces
1 medium zucchini, cut into approx. 1 inch pieces
small golden potatoes (any amount is fine, whatever you prefer)
2 medium shallots, sliced
1 honeycrisp, gala, or other sweet apple, sliced with peel on
1 Tbsp thyme
1 Tbsp rosemary
sea salt and pepper, to taste
1/4 cup olive oil
2 Tbsp lemon juice
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried red pepper flakes
sea salt and pepper to taste
Preheat oven to 425 degrees F.
Add chicken thighs to a plastic Ziploc bag. Whisk all marinade ingredients together in a small bowl and pour the marinade into the Ziploc bag with the chicken thighs. Seal the bag and allow the chicken to marinate in the refrigerator while preparing the vegetables.
Cut all of the vegetables and fruit into uniform size pieces.
Spray a sheet pan with cooking spray. Add all vegetables and fruit to the sheet pan.
Place marinated chicken thighs on top of the vegetables and fruit and pour any extra marinade over the chicken.
Bake in the oven 35-45 minutes or until the chicken reaches a temperature of 165 degrees F. If you prefer even crispier chicken, place the pan under the broiler for a few minutes after the chicken thighs have fully cooked.
Taco Tuesday is a weekly occurrence, so there needs to be some variety, right? Sure… variety is the spice of life (yes, pun intended). With grocery costs skyrocketing lately I grabbed the alternative to ground beef for our Taco night staple-turkey! It’s more cost effective, tastes great, and I’m sure our arteries will thank us later. This recipe isn’t short on flavor, but is lighter on fat! Customize these tacos however you’d like! I’ll make a list of what we usually top ours with, but get creative! There are also links to Copycat Chipotle guacamole and corn salsa, homemade white queso, and Copycat Chuy’s Creamy Jalapeno dip. I know you could drink that stuff with a straw… we all could…
2 lbs ground turkey (or 1 lb if this recipe is only for a few people or you don’t like leftovers)
1 packet taco seasoning (or make your own using this recipe!)
1 packet ranch seasoning
taco shells or tortillas
shredded cheese of choice
cilantro, finely chopped
black olives, sliced
corn salsa (check out my Copycat Chipotle recipe here!)
guacamole (more copycat recipes-check out my Chipotle version here!)
I’ve tried some great haircare in the past, but nothing has compared to Verb. I guess I have what would be considered “curly” hair. It’s more or less wavy, but if I twist it while wet, it will curl and I can wash and wear with no styling, so I’ll call it a hair win. I’ll tell you what I love about Verb products, give a review of each of the products I’ve tried, where I purchase them and the purchase options available, and provide you with some super low maintenance hair tips. I mean, what mom has time to style her hair? Mom buns get old after a while, guys, let me tell you…
Verb Ghost Shampoo and Conditioner
My love of Verb products all started with my mom (shoutout to all of the amazing moms who know what their daughters want when their daughters don’t even know themselves… you know who you are!). She bought me a Verb Ghost set for Mother’s Day a few year’s ago. I had never herd of Verb and thought “Ooooh-new hair products, niiiiice!”. Little did I know how much I would love these hair products. If you’re not sure what type of hair you have, Ghost products are for you. I have wavy, soft, thick hair, but these products are great for any hair type. They clean hair well and my roots don’t get oily too quickly, but it also doesn’t dry my hair out with regular use. My hair stays soft and shiny and styles very easily. Ghost is great for color treated hair and helps your color last without being too harsh. If you’re not sure where to begin, Ghost products are for you!
Verb Curl Shampoo and Conditioner
After Verb products became much easier to purchase (Ulta and direct from Verb’s website), I decided to try their curl shampoo and conditioner. I’m definitely a believer after using these. My hair seems to maintain curl or wave much better than any regular shampoo, doesn’t get oily, and the roots don’t just lay flat after shampooing, but maintain some volume (win, win!). If you have curly or wavy hair, you’ll love the curl shampoo and conditioner.
Verb Ghost Oil
Yes, it’s an oil… don’t be afraid of it-it’s weightless! Since I have wavy/curly hair I use it after finger combing my damp, microfiber towel dried hair so it doesn’t become frizzy after air drying or styling. A little goes a long way. It’s not sticky and doesn’t make my hair look greasy. I make sure to concentrate on my hair several inches from my scalp to make sure I get some extra non-hair washing days in (yeah… I said DAYS… I’m a mom… give me a shampoo break pass, ok?). If you want to eliminate fly aways or give your hair a smoother look before styling it with curing or straight irons, you’ll love Ghost Oil.
Verb Ghost Mask
I’ve never understood the point of hair masks. My hair usually stays soft, I don’t tend to get many split ends because I never use heat on my hair (not because I’m afraid, but because it’s a time suck due to my thick, THICK hair), and it’s not colored. Verb had a sale on their website for different sets and the set that had curl shampoo and conditioner with Ghost Oil came with a Ghost Hair Mask, so I figured I might as well try it. It is a GAME CHANGER! I never thought I needed a hair mask, but this mask is super easy, super quick, and super effective. Use it once a week after shampooing your hair for 5 minutes, rinse, and voila! Soft, manageable hair!
Where to Find Verb Products
Verb products were a little difficult to find for a while and could only be purchased in some salons or on Amazon from an authorized salon. Now their products are easy to purchase directly from their website and yes, they have sales… GREAT SALES! I like to purchase their package sales because they tend to create packages with products you’ll actually use. Shocker, I know! If you’d like to try several of their products I suggest waiting for one of their sales and purchasing direction from them. They also have great sales on larger bottles of Verb products. So, you get the advantage of a discount due to a bulk product AND a great sale on top of that (usually around 20% when they have their large product sales).
If you prefer to walk into a store and purchase Verb products, Ulta has a great selection. They don’t typically have sales on any of their Verb products, but you can purchase for pickup online and walk into the store and take your products home that same day. You can also have them shipped if you’re like me and the thought of walking into a store is too much to bare any longer. Bonus? ULTA POINTS, GUYS… ULTA POINTS. Ulta also usually has a $3.50 coupon or some type of promotion going on with samples, so there’s always that.
Effortless Hair Styling Tips
Like I said earlier, I have wavy/curly hair that is soft, but SUPER thick. I have found the most effortless way (besides the mom bun piled on top of my head) is to let my hair air dry, but frizz, guys… frizz. Here is my process for frizz-free waves/curls:
Shampoo and condition hair as normal.
Use a hair mask once a week to help lock in moisture and shine.
Finger comb wet hair to remove any knots, then towel dry briefly with a microfiber hair wrap like this one from Amazon. Don’t have one or want to purchase one? Use an old t-shirt!
After briefly drying with a microfiber towel or t-shirt, twist some strands of hair to encourage curl. Apply a small amount of Ghost Oil on all hair, concentrating mostly on the ends and scrunching to encourage curl/wave.
Let hair air dry.
Let me know what your favorite Verb products are so I can try some new ones!
Alright, this post isn’t ENTIRELY about alocasia pollys losing leaves, but more about their general care and things I find fascinating about them. I bought my alocasia polly from Amazon… yes, Amazon! The convenience always gets me and the price was fair for the convenience ($18.99 for a 4″ pot and $31.99 for a 6″ pot). I’ve purchased several plants from the Rooted company on Amazon and the plants have always arrived in excellent condition and have thrived since they arrived carefully packaged on my doorstep. In fact, most of them have had new leaf shoots or leaves ready to unfurl when they’ve arrived.
Ok, anyways… back to alocasia polly care. Since I’ve never had an alocasia polly, I had to do a little research. They can trick you into thinking they’re dying, but I promise they’re not! Here are a few care tips and some things you might find fascinating about your alocasia polly:
These guys are a little strange when it comes to water. They store all of their water in their large stem or base. This means you should only water your alocasia polly when it is completely dry. They store all of their water in their stem and use the water from their stem, so they don’t like to have constantly moist soil. Water them when they’re completely dry only, usually every two weeks.
Alocasia polly leaves tend to burn, so they don’t care for bright, direct light. While they love being in a well lit room, they thrive out of direct light. If your alocasia polly’s leaves are starting to become crispy, it might be in too much direct light.
Alocasia polly’s leaves unfurl similar to a monstera. It’s one of the reasons I LOVE this plant! I love watching them sprout new leaves and unfurl.
Alocasia polly don’t have many leaves at one time. If your alocasia polly begins dropping leaves, don’t panic! It could be growing a new leaf or it could be going into its dormant winter stage.
Alocasia polly go dormant in the winter. Some alocasia pollys lose all of their leaves in the winter months. Water them less than you typically would and don’t feed them with fertilizer as much.
I’ve learned so much about alocasia polly and it’s definitely one of my new favorite plants. Remember-indirect light, water only when its soil is COMPLETELY dry, and it’s not dead, it’s just dormant! If you want to learn a little more about this variety, check out some more info from Plant Care for Beginners!
I’m copying all the things lately and there has been no shortage of Chipotle duplications in this house. Corn salsa is one of those sides that’s a hit with kids and adults in our house. You can keep it sweet or turn up the heat and make it a little spicy. Either way, it pairs great with some copycat Chipotle Guacamole, stovetop queso, or Copycat Chuy’s Creamy Jalapeno dip, so check out those recipes while you’re at it!
1 can sweet corn, drained well
1/4 red onion, finely diced
1 Tbsp cilantro, finely chopped
1/4 jalapeno, finely diced (more or less to taste)
juice of 1/2 lime
salt, to taste
Combine all ingredients and refrigerate for at least an hour to help flavors combine.
Happy Monstera Monday! I’ve always loved monsteras, but figured they had to be extremely difficult to care for because of their size and beautiful split leaves. Man, was I wrong! When monsteras became the “it” plant everyone had to have, I figured I’d wait to see what the hype was about. Now that they’re EVERYWHERE, I’ve added two to my indoor jungle and they have not disappointed! I’ll give a brief history of my monsteras and if you really couldn’t care less about my plants, but want some care info and fun facts about monsteras, scroll on down to the care section.
When Target rolled out their Hilton Carter live plant collection I couldn’t wait to see what plants they would be carrying, but I knew they would have monsteras. I mean, come on… it’s Target! They have all the trendy things… heck, they MAKE all the things trendy! Well, thanks to work and kids and cooking and cleaning and you know, all the things, it took me forever to even get to our Target to see what they had in stock. Of course, by the time I was able to run into the store they only had one pathetic, broken monstera left. In hindsight, I should’ve scooped that one up while I had the chance.
Fast forward a week or so and I took a quick trip to Home Depot to pick something up. Since I can’t pass up a good plant, I always browse their little corner plant section-by the way… never pass up their indoor plant section! They have all the trendy plants for a great price! Anyways… sitting there right in the middle was one lonely monstera. He was little, but he was perfect! Since I bought him he’s been repotted and aside from a bit of overwatering while in his tiny pot, he’s thriving and getting new leaves!
I had to run to another local Target for something our Target didn’t have and they FINALLY restocked their live plants. I grabbed that monstera and put it in my cart so fast! This one has done so well and loves its sunny spot at the end of our bed. At this point I don’t even know how many new leaves “Monty” has at this point. Oh yeah… that’s his name… Monty the Monstera. By the way, the small one is now named Monty Jr. We get mad creative with names in this house, folks (that was sarcasm if you didn’t catch it… subtle…). Now that you’ve been introduced to the Montys, I’ll add some information that I’ve found very helpful.
Monsteras are rather forgiving plants. Light, water, pot size, and soil type don’t need to all be perfect for them to thrive.
Light: They love light, so find them a sunny spot.
Water: Water them when approximately the first 2 inches of soil is dry. Make sure not to over water them or their leaves might yellow on the edges. Make sure their pot has drainage holes to make sure they drain properly.
Pot Size: They don’t seem to become root bound very easily. They don’t need to have a huge pot to be happy, but if you see roots coming out of the drainage holes, repot that sucker! Their leaves and stems seem so large that sometimes it seems like they need much larger pots than they actually do.
Climbing: Monsteras naturally find things to climb in the jungle. If your monstera starts to lean or flatten out, you may need to find something to support it or allow it to climb. Amazon has great moss poles that are cheap, sturdy, and do the trick.
Dripping: Sometimes monstera leaves drip. No, your monstera isn’t crying-it is getting rid of excess water or moisture.
Unfurling Leaves: I had NO idea how monstera leaves grew. It’s the craziest looking thing I’ve ever seen! They appear as a shoot and unfurl over a few days. When you see new shoots, be patient! It takes several days for them to unfurl, then they’ll be a light green color for some time.
Aerial roots: This one is bizarre… roots that aren’t, well, in the dirt. There will be roots that don’t root into the dirt, but kind of hang in the air. This is for stabilization and these roots reach for water in the jungle. You can stick these roots back into the dirt or leave the be. Either way will be fine for your monstera. If you plan to propagate your monstera, these aerial roots are great! I’ll create a new post on that sometime soon!
I love Earl Grey tea, lavender, and lattes. Put them together and… HEAVEN in a cup. I’ve been desperately searching for a recipe to make one of these bad boys at home for some time and I finally found one. This recipe is pretty flexible (especially if you have a Keurig K-Cafe or another machine that makes lattes and cappuccinos fairly easily). This recipe is also excellent over ice. Froth the milk while it’s cold and serve over ice to enjoy a great summer beverage. This recipe was adapted from a recipe from Oh, How Civilized.
8-10 oz Earl Grey tea, brewed to package instructions (I use Twinings k-cups in my Keurig, but any brewed Earl Grey will work great!)
3/4 cup milk (I use 2%, but any non-sweetened variety of milk will work well)
1/2 – 1 tsp culinary grade dried lavender, additional for garnish (I buy mine on Amazon)
2 tsp brown sugar
1 tsp vanilla extract
Brew Earl Grey tea to package instructions over a tea strainer with the desired amount of dried lavender. 8-10 oz seem to work great for this recipe.
Once tea and lavender have steeped at least 5 minutes, remove the tea strainer containing the dried lavender and discard.
Stir brown sugar and vanilla extract into the lavender tea until well blended.
Steam or heat milk. Use a milk frother, french press, or any other chosen method to steam and froth the milk. If you have a K-Cafe like I do, fill the frothing cup to “Cappuccino” and use the cappuccino setting.
Pour steamed milk into the tea mixture and spoon the frothed milk onto the top of the tea. Sprinkle with lavender garnish.
Pip, pip! Cheerio! Lift your pinky, pretend you’re a Brit, and enjoy!
“Chicken Parm, you taste so gooooooood!” Yes, I know you just sang that in your head in Peyton Manning’s voice. I love chicken parmesan and somehow always feel like it has to be this complex, multi-step process to actually make it at home. I have good news… IT DOESN’T NEED TO BE! The most complicated part of this recipe is boiling the spaghetti, so you’ve got this! This recipe was adapted from a recipe I found from The Lazy Dish.
1 lb (1 box) thin spaghetti noodles
2 (24 oz) jars of marinara or pasta sauce (I prefer tomato basil for extra flavor, but any variety will do!)
3 cups shredded mozzarella cheese
1/2 cup grated parmesan (shredded will also work)
8 frozen chicken patties
seasoning to taste (optional)
Preheat oven to 375 degrees F and grease a 9″x13″ baking dish.
Cook and drain spaghetti noodles according to package directions. Mix with 3/4 of the tomato sauce (1 1/2 jars) and 2 cups of shredded mozzarella. Add salt, pepper, or Italian seasoning if desired (optional).
Add the pasta, sauce, and cheese mixture to the casserole dish and top with 8 frozen chicken patties.
Top the chicken with the remaining sauce and spread it evenly to cover all of the contents of the casserole dish. Evenly sprinkle the top with 1 cup (or more) of shredded mozzarella and 1/2 cup of grated parmesan cheese.
Bake on the center rack for 30 minutes or until the cheese begins to brown and the chicken is thoroughly heated and cooked.
I know, I know… Halloween is over and most people have already thrown their seeds out by now, but in case you haven’t, here is a great “recipe”. I’m using quotes because it’s really just seeds and seasoning. Easy peasy lemon squeezy. Well, no lemon, but… you get it. I adapted this recipe from one I found over at Food.com.
After removing seeds from the pumpkin, make sure all pumpkin slime and chunks are removed.
Rinse the seeds in a strainer thoroughly and allow to dry overnight on wax paper. Change the wax paper after 24 hours and allow to dry on a new sheet of wax paper for an additional 24 hours or until completely dry.
Preheat oven to 300 degrees Fahrenheit.
Toss the seeds in a bowl with olive oil. Use enough oil to very lightly coat the seeds. The seasoning will stick well with very little oil.
Add salt, seasoning salt, and garlic powder to taste. Other seasonings may be used to create different flavors.
Line a baking sheet with parchment paper. Add seasoned pumpkin seeds to baking sheet.
Bake seeds for approximately 45 minutes, stirring occasionally, or until golden brown.
It’s fall… time for chili! I’ve made a few different versions of white chicken chili, but this version that I adapted from The Chunky Chef is by far my favorite. Step on some crunchy leaves, grab a cozy sweater, and enjoy some chili!
1 lb boneless skinless chicken breasts – I usually use more than a pound for a more hearty chili. You can also use frozen and it still turns out great!
1 yellow onion – diced (I usually use frozen for a quicker recipe!)
2 cloves garlic – minced
32 oz. chicken broth
3 15oz cans great Northern beans – drained and rinsed
2 4oz cans diced green chiles – I usually use mild because kids will be eating it, but hot works great, too
1 15oz can whole kernel corn – drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro – chopped (dried works great if you don’t happen to have fresh on hand!)
8 oz reduced fat cream cheese – softened
1/3 cup half and half
Monterey Jack cheese (optional, for topping)
Tortilla strips (optional, for topping)
avocado (optional, for topping)
Sour cream (optional, for topping)
Add chicken breasts to bottom of top slow cooker with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Beets are probably one of my favorite vegetables, but for some reason I’ve never actually purchased fresh beets. I always heat them up out of a can, which I guess is ok, but of course like every other recipe post, Misfits Market changed that! This week there were two giant golden beets in my box. Finally, the search was on for a great beet recipe.
I found what seemed like the perfect recipe from Love & Lemons. I altered the recipe a bit based on what I had in the kitchen, but it’s probably one of my favorite side dishes now. If you prefer your beets warm, you could even just roast the beets according to the first few steps of the directions and call it a day. They’re delicious simply roasted, even before marinating!
6 to 8small or medium red or yellow beets (I used the 2 large golden beets I had and they worked out great with this recipe!)
Extra-virgin olive oil, for drizzling
1large navel orange
balsamic vinegar, for drizzling
Juice of ½ lemon, or to taste
Handful of watercress leaves, arugula or microgreens, or other leafy vegetable of choice
Sea salt and freshly ground black pepper
Flaky sea salt, optional
Goat or feta cheese
Chopped walnuts or pistachios
Preheat the oven to 400°F.
Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
Serve on a platter with the orange segments, watercress, and citrus curls.
Breakfast foods are some of my favorite foods… biscuits and gravy, eggs and bacon, and of course… breakfast sandwiches! I’ve made breakfast sandwiches at home for years, usually one at a time, but that became a pain when kids came along (ain’t nobody got time for that!). Since then I’ve perfected my breakfast sandwich game big time. I hope this saves you time AND money at the drive-thru! The best part about making these is the kids LOVE them! They’re so easy to freeze and thaw in the microwave and come out perfect every time.
I use a whoopie pie or muffin top pan (you can find them on Amazon!) for perfect eggs. You can also use a cupcake or muffin pan, but they don’t turn out as evenly done. Ramekins also work, but I find that they’re a little more of a pain since they’re not confined to a single pan.
12 English Muffins
12 slices White American cheese (or any other cheese that you prefer-Gouda is excellent on these sandwiches!)
12 slices of bacon (usually about a pound turns out just right), 12 sausage patties, or 12 slices of ham (Canadian bacon)
Heat oven to 325 degrees Fahrenheit.
Prepare bacon or other desired meat.
Spray the whoopie pie or muffin pan with nonstick spray. Crack an egg into each cup. Gently break the yolk of each egg to allow for even cooking. Add salt and pepper to each egg to taste. Cook in the oven 10 – 15 minutes or until yolks are cooked through.
While the eggs are cooking, separate all of the English muffins and place on a working surface like a pan or covered counter top. Place a slice of cheese on the bottom half of each muffin. Fold the corners in so no cheese will melt outside the muffin.
Once eggs are thoroughly cooked, place an egg on each slice of cheese. Top with bacon or meat of choice and add the top bun.
Allow the sandwiches to cool completely and add to a Ziploc bag. Place all sandwiches in a large freezer bag and place in the freezer.
To thaw the sandwiches, wrap the sandwich in a paper towel and heat in the microwave for 3 minutes and 45 seconds on 50% power, turning the sandwich over every minute.
Yes… more squash! Don’t tell me you’re sick of squash already! This one happens to be for acorn squash. It’s now one of my favorites! I found this recipe on delish.com and it’s definitely a keeper. It is so simple-cut in half, add simple ingredients, bake, and enjoy!
1 acorn squash, cut in half, seeds removed
2 Tbsp. butter, softened
1 Tbsp. packed brown sugar
1/4 tsp. cinnamon
pinch of kosher salt
Preheat oven to 400 degrees. Spread butter on inside of each squash half.
In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
Place squash, cut side up, on a large baking sheet and roast until for tender (55 – 60 minutes).
I love the versatility of salmon. It can be savory, it can be a little sweet, and you can pair it with so many sides. I love this recipe because it has a hint of sweetness from maple syrup, but dijon mustard gives it a lot of flavor. This is hands down my favorite salmon recipe for a busy night! I usually have all of the ingredients on hand and I actually prefer dried cilantro in this recipe to fresh.
This recipe is adapted from a recipe I found a long time ago from Food Network.
Salmon fillets (any amount will do-this recipe stretches far for a large amount and is also great for a thick coating on a small amount)
Salt and black pepper to taste
2 Tbsp Dijon mustard
2 Tbsp finely chopped cilantro (fresh is great, but I use dried cilantro all the time to avoid a grocery trip only for cilantro!)
1 Tbsp light mayonnaise
2 tsp pure maple syrup
Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easy clean up later.
Mix the mustard, 1 Tbsp of the cilantro (save the rest for garnish), mayonnaise, and maple syrup in a bowl.
Place salmon fillets in the baking sheet and sprinkle with salt and pepper to taste.
Spread the mustard mixture evenly over each fillet and bake until cooked through. For larger, thicker fillets, start with 10-15 minutes and bake longer in 5 minute increments until cooked through.
Sprinkle the remaining tablespoon of cilantro and serve.
I’ve made this a few times this winter since the cold and flu season hit us HARD this year. I figure it might be a good comfort food for everyone right now, so here’s my adjusted recipe from Family Fresh Meals.
1 1/2lbsboneless skinless chicken breasts (I use frozen since it’s usually what I have on hand)
2cupscarrotspeeled and chopped
1medium yellow oniondiced (I use frozen chopped onion-no smelly chopping!)
3Tablespoonsextra virgin olive oil
Salt and freshly ground black pepperto taste
2cups (or more… we love noodles… I use more!) wide egg noodles, cooked per package directions
3Tablespoonschopped fresh parsley (optional)
In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Next, add in chicken broth and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours or high heat for 3 1/2 hours.
Cook egg noodles per package directions. I usually cook an entire package of noodles and save the remaining noodles for another dish the next night. Two meals out of one? Yes, please!
Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot and add in egg noodles and parsley.
St. Patrick’s Day is coming, so it’s time for a great corned beef recipe. This one is so easy it’s insane. Seriously. It is full of flavor, you have all of the sides in the same slow cooker (potatoes, carrots, onion, and cabbage), and it’s a must have for St. Patrick’s Day. I adapted my recipe from a recipe from foodiecrush.com. Check out the original here! There is even an Instant Pot option included at foodiecrush.com. I tend to fill my Crock Pot to the brim, so I’m not even attempting the Instant Pot option, but if you’re cooking a smaller amount, it might be worth a shot!
3carrotspeeled and cut into 3-inch pieces
1yellow onionpeeled and quartered
1corned beef brisketabout 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
16 oz beef broth
6sprigs fresh thyme
1/2head Savoy cabbagecut into 1 1/2-inch wedges
3-4tablespoonsprepared horseradish to taste
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beef broth over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours, or 10-12 hours on low.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
Corned beef is something I only tend to cook in March since that’s when it’s available in most stores, so I always forget what cut is the best to use in the slow cooker. The Point Cut tends to be fattier, more full of flavor, and juicier to cook while the Flat Cut is a leaner cut of beef. Head on over to foodiecrush.com For a better description of how to choose the best cut for your taste and how to prepare the corned beef before cooking in the slow cooker or Instant Pot.
More soup for the cold winter months! This Olive Garden copycat soup is hearty and can stand on its own as a meal. It has it all-meat, potatoes, kale… shhhhh… hang with me, kale haters! I promise you’ll love it. I adapted my recipe from the Crock Pot Zuppa Toscana recipe at Homemade Hooplah. My version has cut some corners to save time. Last time I made this recipe I forgot to brown the sausage with garlic and onion, so I added it to the crock pot instead and it still turned out great!
1lbground Italian sausage
1cup frozen diced onion
1 package Ore Ida diced hashbrown potatoes or 4 russet potatoes, diced (I sometimes use a combination of both as I love to leave the skin on red potatoes if I use them in this soup)
1pinchblack pepperto taste
4cupchicken broth(32 oz)
2 cups water
1bunchkalestems removed and torn into bite-sized pieces
1cupheavy whipping cream
1/4cupshredded parmesan cheese(for topping)
In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn’t, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
Simple enough! I usually brown the sausage, onion, and garlic and dice the potatoes and store in water in the fridge the night before to make for a dump and go meal in the morning. It’s chilly outside-hibernate and enjoy!
You can’t get any easier than this recipe. You don’t even have to chop potatoes… or onion! What makes this recipe so great is the leftovers may just taste even better than the first time. Oh, and it has bacon… who doesn’t like bacon??? I modified Betty Crocker‘s recipe to create this simple set-it-and-forget-it soup recipe. Check out the original here!
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup crumbled bacon (more or less according to taste)
4 medium green onions, sliced (1/4 cup)
In slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
This is a recipe I typically make when I don’t know what to make or when I have nothing in the house to put together for a meal. I don’t typically keep celery on hand, so if I happen to not have any on hand, I simply omit it. I also don’t typically have an American-Cheddar blend cheese in the fridge, so I use whatever we happen to have. Colby-Jack and mild Cheddar have been favorites of mine in this recipe. I also omit green onion if I don’t have it.
Wait for a crisp, fall day and fill up on this one!
You guys… YOU GUYS! I haven’t blow dried or straightened my thick, wavy hair since our oldest child was 2… that was over 6 years ago. Why? My hair is THICK… like, thick thick. And wavy. Not a good combination. Sometimes it looks great air-dried with an oil (slight, loose curls) and other times it’s just like, “nope… you ain’t looking cute today without effort”. It takes 45 minutes (and sometimes longer) for me to blow dry it myself and when I do it’s a frizzy hot mess, which requires product, straightening, and a lot of crossed fingers and prayer to make it look somewhat decent. You know what? Ain’t nobody got time for that, so it’s usually a piled bun on top of my head as soon as I exit the shower, or air dry and hope it curls well (which it typically does, so I am thankful for that). If it doesn’t curl well, I add some loose waves and curls with my curling wand or straightener. If you want to see that technique and the products I use, I gotcha covered! Check it out here.
Enter the REVLON One-Step Hair Dryer and Volumizer Hot Air Brush. GAME. CHANGER. I’ve tried hot air brushes in the past and not one has met my expectations, so I was very skeptical on this one. Man… not only were my expectations met, but they were exceeded! The total style/dry time was around 30-45 minutes and it was sleek and perfect at the end. I think if I was going anywhere in public (thanks, COVID… I sit and rot at home even when I’m having a great hair day…) I would’ve run a flat iron through a few portions that I didn’t hit that well, but I was experimenting and going quickly, so overall, I’m definitely a fan! Here are some style tips and products I used for an (almost) effortless blow-out style:
To start, shampoo and condition your hair as you normally would. If you need suggestions on great products, check out some Verb products I reviewed here. Towel dry your hair to remove any excess moisture.
Apply a good heat protector or blow-out product. I’m a fan of John Frieda for protection/volume. I also love a flat-iron spray to help protect my hair and eliminate flyaways post-style. I recommend Garnier’s products for heat protection. Comb these products through your hair with a wide-tooth comb to evenly distribute product and remove any large tangles or knots prior to styling. Allow your hair to air dry approximately 30 -45 minutes if you have thick hair. The air dry time will depend on the thickness of your hair. Allow it to dry until it’s still damp and you’ll be able to style/blow dry it. Don’t allow it to dry too long, otherwise the blow-dry heat won’t style it if it’s dry.
Separate your hair into three sections if it’s very thick: bottom (style this first), middle, and top/crown. Clip the top two sections up and focus on small sections of the bottom layer of hair. If you want your hair to curl under, start with the REVLON brush under the roots of your hair, concentrating for 2-3 seconds to fully dry the roots while pulling tightly through your hair slowly to fully dry/straighten. Curl the brush out down to create an under curl on ends. Do the same for the following two layers.
If you prefer a flipped out style on the bottom, do the reverse and use the REVLON brush on top of the section of hair you’re drying/styling and curl the brush up to create a flipped style.
If you have very long hair and want the loose wave, blowout style, use the brush on the side of the hair and alternate flipping directions to create loose waves.
When you’ve completed your style, finish the look off with a small pump of Verb Ghost Oil. Pump a small amount onto your fingertips and run it through your hair to prevent flyaways or frizziness.