Monthly Archives: May 2016

Grilled Sriracha Wings ~ 90 days to football season!

I don’t know about you all, but football is serious business in our house, and we take our food on game days pretty seriously too! These wings will absolutely knock your socks off. They definitely have some heat, and the flavor is second to none. We will marinate ours overnight but as long as they are soaking for a couple of hours in the fridge, you are good to go!🔥
Grilled Sriracha Wings:

3lbs drummettes

1/2 cup Sriracha 

2 tablespoons minced garlic

1 tablespoon sesame oil

1 tablespoon oyster sauce

1 tablespoon creole seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon black pepper

1 tablespoon brown sugar

1 tablespoon fresh grated ginger

Whisk everything together and then add in your rinsed and dried drummettes. My talented grill master of a husband chars them up to perfection and we typically have a side of ranch dressing….however, these puppies don’t need a thing. Enjoy and GO BLUE (Michigan), GO TARHEELS, GO PANTHERS!!!💙#keeppounding 

Easy Shrimp Tacos

You know what I could eat every single day? Fresh shrimp. I am so fortunate to live in a coastal town where you can buy local shrimp (when in season) on the side of the road for $5-$6/pound. There is nothing finer.
For these tacos and also for creating a shrimp dip bar (will post about my favorite dips for shrimp later) I oven roast the shrimp. This is as easy as coating your peeled and deveined shrimp in EVOO, salt & pepper, and spreading them on a lined baking sheet. Roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.

Now, sauté finely shredded cabbage in a couple tablespoons of EVOO until it softens. Whisk together 3/4 cup of Greek yogurt, a handful of chopped cilantro, juice of a lime, and 1/2 teaspoon cayenne pepper. 

Warm up some uncooked corn tortillas (Tortilla Land are awesome) and then spoon in some yogurt sauce, cabbage, shrimp, and top with chopped avocado. Enjoy!!

Farmers Market Pasta Salad

Pasta salad is one of the most delicious side dishes in my opinion. It is a summer food that pairs perfectly with everything from burgers to chicken to mile high sandwiches. The key to amazing pasta salad is using the freshest veggies and fruit during the peak of the season. 

I start with a nice hearty pasta cooked al dente such as a penne or rotini. Then I combine the following in a large bowl:

-A container of mixed rainbow cherry tomatoes, 2 small zucchinis sliced into half moons, 1 red pepper thinly sliced, 1 cup corn sliced off the cob, a few green onions sliced finely, 2 ripe, firm peaches sliced, 2 cups chopped rotisserie chicken (optional), and a handful of fresh basil and cilantro chopped. 

Now, you can put just about any homemade dressing on top but this one tastes perfect with this salad:

Combine 1/2 cup shredded Parmesan, 1/2 cup EVOO, juice and zest of a lemon, 1 tablespoon balsamic vinegar, 1/2 teaspoon minced garlic, 1 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/4 cup chopped cilantro, and 1/4 cup chopped basil. Pour over mixture, combine, then fold in your pasta. Enjoy!!!

Adapted from: Can’t Stay Out of the Kitchen

Simply Crab Cakes

In our coastal town we eat a lot of wonderful seafood. Crab cakes are such a delicacy that pair well with a good steak, a piece of grilled fish, over a bed of orzo, or on top of a colorful summer salad. My ideal crab cake is light, flavorful, and has the slightest amount of bread that I can get away with….basically just enough to bind it together. 

Begin by putting 2 slices of good white bread (crusts removed) in your food processor and pulse until it becomes fine. 

Combine: Bread crumbs, 2 tablespoons mayo, 1 egg (beaten), 1 teaspoon Old Bay, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon dried parsley, and 2 teaspoons lemon juice. 

Fold in 1 pound lump crab meat. Cover and refrigerate for at least 1 hour. Remove and form into patties. 

Warm a tablespoon of EVOO in a skillet over medium heat. Place crab cakes in warm oil and sauté for approximately 3 minutes on each side until golden brown. Place on lined plate to cool. Wow oh wow!!⭐️

Adapted from: Sugar & Spice by Celeste

The Last Steak Fajita Recipe You’ll Ever Need

This is truly the ONLY steak fajita marinade that you will ever need. Trust me:

⅓ cup lime juice

¼ cup pineapple juice (no sugar added)

2 tablespoons Worcestershire sauce

3 tablespoons olive oil

1 tablespoon minced garlic

2 teaspoon EACH: ground cumin AND chili powder (or more to taste)

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (or more to taste)

1 teaspoon salt and ½ teaspoon black pepper

¼ cup chopped cilantro

Add 1-1.5lb skirt or flank steak into your mixed marinade from 2 hours to overnight, depending on your planning and time. 

Then slice yellow/red/orange peppers, 2 white onions, a poblano pepper, and a tomato (optional) and dress with olive oil, black pepper, and garlic salt. 
We put ours on a grill top griddle and sauté until blackened. 

Quick sear your steak to medium rare – medium. 

Combine with your veggies and steak for another couple of minutes. 

Spoon onto fresh flour tortillas and top with avocado. 

You are welcome.😋

Inspired by: Little Spice Jar

Salad Dressing – Never buy store bought again.

One of the easiest ways to begin cutting processed foods from your diet is to toss that store bought salad dressing. You will not miss it one single bit. Homemade salad dressing is the easiest thing to make and tastes SO MUCH BETTER! There are a million combinations that taste wonderful. Begin with 1/3 cup of EVOO and a couple tablespoons of your favorite vinegar. I used champagne vinegar here, but red wine vinegar or balsamic vinegar work well also. Then throw in some fresh herbs. I used cilantro today but basil, rosemary, etc all work well depending on your taste and the meal you are planing to prepare. I also added:
1 tsp honey

2 tble water

1 minced garlic clove

Juice of half a lemon

1/4 tsp salt
Pulse in your blender or use an emulsifier to combine. Pour into an airtight container and keep in the fridge for up to 2 weeks. Homemade dressing also makes a fabulous marinade ~ Enjoy!☺️

Our “Go To” Meal

This is our meal that we have once a week. You know, old faithful. It’s the one we do when I have a super busy day and know I’m going to have no interest in slaving away in the kitchen. Around lunchtime I throw 3 chicken breasts in the slow cooker with about 3 tablespoons of my taco seasoning and cover them about halfway with chicken broth. Approximately 5 hours later they should shred easily with 2 forks. I make my 2-3-4 sauce (2tbl light mayo, 3tbl Greek yogurt, 4tbl Franks Hot Sauce), and the pico that I shared earlier in the week. Told you we use that all the time!

Warm your uncooked corn tortillas (Tortilla Land are awesome!) and spoon in some 234 sauce, shredded chicken, and pico. Enjoy!😋

Butternut Squash & Black Bean Enchiladas

Need another vegetarian option that is packed full of flavor plus fiber and protein? This was another dinner my husband was initially skeptical about, but is now one of his favorites.☺️
Butternut Squash & Black Bean Enchiladas:
Heat a tablespoon of EVOO over medium high heat in a large saucepan. Toss in one small diced onion, 3 minced cloves of garlic, and one seeded diced jalapeño (or you can leave in the seeds for added heat). Cook for 2-3 minutes. 

Now add:

2.5 cups of cubed butternut squash

1 can undrained Rotel

1 can black beans, rinsed and drained

1/4 cup water

1/4 cup chopped cilantro 

1 tsp cumin

1/2 tsp chili powder

Salt and pepper to taste
Cover and cook over medium/low for 30 minutes until squash is tender, but not mushy. 
Pour about 1/4 cup of enchilada sauce (I use the homemade version I’ve shared recently) into the bottom of a large baking dish. Fill warmed fresh flour tortillas (I love Tortilla Land found in the refrigerated section of Walmart) with a generous helping of your mixture. Roll and place seam down in your prepared baking dish. Top with more enchilada sauce and a generous amount of Mexican blend shredded cheese. Cover with foil and warm for 10 minutes in a 400 degree oven. We top ours with plain Greek yogurt, avocado, and Sriracha. Sooooo good!!!!

Gardening in the Suburbs

We have been growing certain things like tomatoes, basil, cilantro, and other herbs for years now. However, last year we decided to really kick it up a notch. I was sick of paying organic prices for veggies and herbs and knew we could also cut our grocery bill big time in the long run. We live in a coastal town so our soil here is mainly sand, which made garden boxes a must. My sweet husband is incredibly handy and built them all himself along with an irrigation system. We had a lot of lessons learned last year with overcrowding some plants and how we wanted to do things this year. Well, it’s beginning to really take off beautifully. Can’t wait to begin cooking with these beauties.🍆🍅🌶

Squash & Zucchini

Jalapeños & Sweet Peppers


Grafted Tomatoes – This is our first year buying grafted. They are suppose to be amazing. We will see….I’m a southern girl who practically lives on tomato sandwiches and tomato pies during the summer, so I’m a tough critic!!🍅

We also did a flower box this year that’s beginning to sprout, plus herbs, garlic, and the pumpkins will be planted this week. Can’t wait to see how this year’s garden does – this all makes my heart so happy.🌱

Quinoa Enchilada Casserole

If you are wondering what I like to serve with all of the enchiladas, tacos, burritos, etc. that we often have for dinner, I thought I would share a few of my favorite Mexican inspired side dishes. This Quinoa Enchilada Casserole is a healthier option than rice, but just as warm and comforting.☺️Bring 1 cup quinoa and 2 cups chicken broth to a boil. Cover and reduce heat to low. Simmer for 25 minutes (don’t take the lid off!)

After 25 minutes, fluff with a fork and transfer to a mixing bowl. 


~1 cup homemade enchilada sauce*

~1 can drained and rinsed black beans

~Kernels from 4 cobs of corn (you can use canned, but corn off the cob is SO MUCH BETTER.)

~Handful of chopped cilantro

~1 can diced tomatoes or Rotel drained (depending on how much spice you like)

~4oz can diced green chilies 

~1/2 tsp cumin

~1/2 tsp chili powder

~1 cup shredded Mexican cheese

Fold together with a spatula. 
*I will share my favorite enchilada sauce recipe soon, however you can use store bought for convenience if you’d like. 
Generously coat a small baking dish and pour in your mixture. Top with 1 cup mozzarella. Bake in a 375 degree oven for 20-25 minutes.

Top with avocado for added deliciousness.🙌🏼

Adapted from: Damn Delicious