You guys…check out my new favorite kitchen gadget! I kid you not, I have had this thing for maybe 2 weeks now and have already used it 4 times. It’s the best and only $10! I mean Target basically paid ME to take the thing home with me…if you don’t already own a mini waffle maker, ya need one.

So this all went down solely because we had a Tupperware full of mashed sweet potatoes hanging out in our fridge. It was time to finally say good bye to them…so hello, into my waffle batter they went this morning!

makes 3 mini waffle-wiches

for the waffle batter:
1/2 cup bisquick
2/3 cup mashed sweet potatoes
1 egg
1/2 cup milk
4 slices cooked bacon, rough chopped
2-3 tablespoons green onion, thinly sliced
pinch of salt

for the toppings:
3 eggs
6 slices of bacon, cooked
green onion
3 slices of muenster cheese (for real though, use whatever cheese is in your fridge – I wish I had Gouda!)
1 avocado, halved, pit removed and sliced

1. Mix all the waffle batter ingredients together with a whisk. Spray waffle pan with cooking spray and pour into iron, close and let them get crispy…pretty self explanatory what to do from here on out, right?
2. In a skillet (mine was full of bacon grease, if yours isn’t, put some EVOO in there) – plop your eggs in & cook your eggs however you like em. We love ours sunny side up, so for that all you do is cook the eggs over medium/medium-high heat and you aren’t going to flip em. Using a spoon, keep coating the egg in whatever oil is in the pan. Like I said, I re-used my bacon grease so just keep drenching the egg until the edges are crispy, the white are set and the yoke is still runny.
2. When waffles are all cooked, assemble one side with cheese and egg. Bacon and avocado on the other side. Top with some green onions and you’re done!

Eat your heart out – because these are a beautiful mess to eat :)

what’s a paloma? contrary to popular belief, the paloma is Mexico’s most popular cocktail…not a margarita! The Food Network taught me this, so it has to be true ;)

A traditional paloma is made with grapefruit soda, tequila & lime. But why stop there? Enjoy my take on Mexico’s #1 drink with a twist, a clementine paloma!

makes one cocktial

2 oz tequila
1 oz triple sec
1 oz fresh grapefruit juice1 oz fresh lime juice
splash of simple syrup
Izze sparking clementine juice(any clementine/tangerine soda or sparkling drink should do!)
fresh mint sprigs, additional grapefruit/lime for garnish

1. Mix everything but the sparkling tangerine juice in a cocktail shaker and shake, shake, shake!

2. Pour mixture into a glass filled with crushed ice, top with sparkling clementine juice and garnish as you wish!

As always, my measurements are really guesstimates…a little bit of this & a little splash of that is the best way to make a cocktail anyways ;)

Happy February!

Sunday morning breakfast is ALWAYS the best meal of the weak…go ahead and try to prove me wrong…

Sunday mornings at our house almost always involve sleeping in, a well thought out breakfast and going to the the mid/late morning service at church.

My blueberries were in their final stage of life so I knew I just had to make waffles! I will admit, I use Bisquick 99% of the time I make waffles/pancakes. It’s easy, affordable and ya know what – it just tastes so darn good! I added some sour cream in these bad boys too for some extra flavor and they seem to add a light & fluffy texture as well.

waffles for two:
1 cup Bisquick mix
1 cup milk (I used skim)
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon bourbon-vanilla extract
1/3 cup sour cream
3/4 cup fresh blueberries

1. Mix all ingredients except the sour cream and blueberries in a medium mixing bowl with a wooden spoon.
2. Whisk in sour cream and then gently fold in blueberries
3. Grease waffle iron with cooking spray and make them waffles! My waffle maker has a timer that cooks em perfect every time ;)
4. Add additional blueberries if desired and top with maple syrup

If I fall asleep in church, it may be because I’m in a waffle coma…

Who wants another killer whole 30 recipe?!

Don’t all jump at once…but I bet ya, you’ll fall in love with these carrot noodles just like I did. Find them at your nearest Trader Joe’s (frozen section) or take the extra time to whip up your own if you have a spiralizer.

They are so great for weeknight dinners because they take less than 10 minutes to cook in a skillet. We eat them regularly and throw whatever the heck we have right in the pan with em. The secret is to forget they are carrots and just treat em like regular noodles ;)

The artichokes were actually just an after thought and they’ve been sitting in my pantry starring at me for months so hey, in the pan they go!

for the meatballs:
1 lb ground turkey
1 egg, beaten
1 tablespoon Italian seasoning
1 tablespoon basil
1 tablespoon parsley
2 cloves garlic, minced
2 tablespoons onion, minced
salt & pepper
1/4 (heaping) cup almond flour
2 tablespoons coconut aminos

for the “noodles”:
12 oz frozen carrot noodles cooked according to package directions (or spiralize your own!)
EVOO
salt & pepper
1 tablespoon herbs de Provence
1 cup store-bought bruschetta, divided (I used whole 30 compliant bruschetta at Trader Joe’s)

10 oz marinated artichoke hearts, drained

1. Combine all ingredients for the meatballs. Best way to do this is just with your clean hands :)
2. Using a cookie/ice cream scooper, make 10-12 large meatballs. Remember, they will shrink a little as they cook!
3. Bake at 400 degrees on a baking sheet lined with parchment paper that’s been sprayed with cooking spray for around 12-14 minutes or until meatballs are no longer pink
4. In a large skillet over medium high heat, add EVOO and artichokes and cook until lightly browned, maybe about 5 minutes or so and then set artichokes aside
5. Using the same pan, cook carrot noodles according to package directions. Add in spices and about 1/3 cup bruschetta/marinara and stir until cooked through
6. Plate carrot noodles, 2-3 meatballs, additional bruschetta/marinara and then top with grilled artichokes.

Seriously though, feel free to add whatever veggies you may already have. Don’t feel like you need to go to the grocery store just for some artichokes…throw in that bag of spinach that’s about to go bad or the leftover broccoli from last night’s dinner. Too plain for you? Add some fresh jalapeno or red pepper flakes for a little heat . Use what ya got and like I said, just pretend the noodles AREN’T made of carrots ;)

Wanna know the secret to the BEST pimento cheese…

CREAM CHEESE! Whipped to perfection and gives the most flavorful bite. Pimento cheese is so versatile – it can be enjoyed simply between two slices of bread or (my fav) a dip! Pretzels, pita chips, Ritz crackers, etc…I mean I could go on and on. But for whatever reason my go to has always been Club crackers. They are just too dang good! I could eat them forever. If i die young bury me in Club crackers.

8 oz cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon of onion powder (Trader Joe’s is the only place you should ever buy this)
1/4 teaspoon chili powder
salt & pepper to taste
1/2 cup mayo (Hellman’s! Anything else is sacrilegious)
7 oz jar pimento peppers, drained & rough chopped
2 cups shredded sharp cheddar cheese

1. In a medium sized bowl, beat cream cheese with hand mixer until you get a fluffy, whipped texture
2. Stir in seasonings, Mayo, pimento peppers and cheddar cheese
3. Beat everything all together and you’re done! Do not overbeat, we don’t wanna pulverize those lil pimento peppers

And that’s it! 3 steps and you’re done. Chill in the fridge until about 30 minutes prior to serving. I usually let it sit out on the counter to soften up a little so it’s easier to spread/dip into.

Oh and don’t forget the club crackers! ;)

Today is day #2 of being snowed in our little town home in Raleigh, NC. We got around 6-7 inches of snow! Here is a picture from our walk around the trail in our neighborhood. Seriously, How beautiful is this?

I love a good breakfast/brunch skillet. One pan, minimal clean up & casserole style dishes tend to be my favorite. Especially for breakfast, keep it simple.

For all my friends out there doing the Whole 30 plan right now (prayers goin’ up), this dish is for you! While I am not currently on the Whole 30, I do try to make most of my meals as close to their guidelines as possible. I did make a giant batch of blueberry muffins right after this and we won’t go into how many of those I’ve eaten…balance, right? ;)

serves 4

1 spaghetti squash, halved lengthwise & seeds scraped out
EVOO
5 slices of prosciutto, rough chopped
2 cloves garlic, minced
1/3 cup yellow onion, chopped
2 cups spinach
1/2 cup sundried tomatoes, rough chopped
5 fresh sage leaves, chopped
salt & pepper

1. Place spaghetti squash halves (cut side down) onto baking sheet with a little drizzle of EVOO. Bake at 400 degrees for 35 minutes or until strands are easy enough to pull back with a fork
2. While the squash is baking, in a large ovenproof skillet over medium heat, add EVOO, prosciutto, garlic and onion. Cook for a 3-4 minutes or until onions are tender and caramelized.
3. Add spinach, sundried tomatoes, sage and salt and pepper and continue stirring. Add additonal EVOO if mixture becomes dry.
4. When spaghetti squash is cooled enough to handle, pull back strands with a fork and discard squash
5. Pat strands dry with paper towel as best as you can to get out any excess moisture. Add to skillet, turn off heat.
6. Make 4 small wells within the skillet and crack an egg into each. You can do more or less eggs, totally up to you!
7. Bake at 375 degrees for about 8-10 minutes or until eggs are cooked through to your liking. Just keep an eye on them! I overcooked mine just a tad, but it was still delish!

As always, use what you have on hand! Leftover bacon or sausage? Use that instead of prosciutto. Kale instead of spinach? Do it! Your meal is what YOU make it. Be creative and have fun :)

Happy New Year! What better way to kick off 2018 than with my FAVORITE cocktail of all time…

Moscow mules with a little holiday flare…

for 1 perfect mule:

1 lime, juiced
3-4 oz bourbon
1-2 tablespoons sugar
1/2 cup pomegranate juice
1/2 bottle of ginger beer
Ice
Rosemary sprigs, additional limes & pomegranate arils for garnish

In a glass/mule mug, add lime juice, sugar and bourbon and stir. Add ice, pomegranate juice and top with ginger beer. Add pomegranate arils, slice of lime and a rosemary sprig if desired.

You know measuring is not my thing – especially when it comes to drinks or cocktails. Stubborn, I know…maybe one of these days I’ll be better. But for now, “A little bit of this and a little bit of that” is my motto!

If you feel that the drink is too spicy/strong for you, then you can add more sugar or maybe even orange juice to cut the acidity & tang of the ginger beer + pomegranate.

Here’s to you, 2018!

May you be full of challenges, unexpected surprises, and good company, cheers!

Literally made this pizza from some random leftovers in my fridge…and it turned out absolutely DELISH so I thought I’d share! And what better way to eat a BLT than on a pizza!?

A big secret of mine I’ll also share is that I looooove making pizza out of Pillsbury crescent roll dough…I’d say 90 percent of my pizzas are made with these lil guys. Don’t believe me? Ask my husband. We keep em on deck in our fridge all the time. They keep forever and they are super versatile too.

Too stinkin’ easy! Connect all the little lines and BAM! Pizza!

for the pizza crust:
8 oz refrigerated crescent roll dough
1/2 cup mayonnaise
1-2 tablespoons EVOO
1 teaspoon lemon juice
salt & pepper, to taste
2 cloves garlic, minced
1 teaspoon onion powder
1 tsp dried basil
1 tsp dried oregano

toppings:
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cooked, shredded chicken
1 cup grape tomatoes, halved
1 cup shredded lettuce
8 slices cooked, crumbled bacon
1/8 cup sliced green onion

1. Roll out crescent dough onto greased pizza pan connecting any perforated lines in the dough until a giant rectangle is formed
2. Mix mayonnaise – oregano in a small bowl and spread evenly over raw dough. Top with Mozzarella and Parmesan cheese (leave a little parm left for sprinkling at the end!)
3. Bake at 400 degrees for 10-15 minutes until crust is golden brown and center is cooked through
4. Add warmed chicken, tomatoes, green onions, bacon and top with lettuce and additional parm & mayo if desired

I learned today that there is no pretty way to put mayo on a pizza…but oh well. Worth it!

And if you don’t feel like making this…go grab a slice of Jet’s BLT pizza because it’s to die for.

#1 perk of throwing a Christmas party? LEFTOVERS! Last night one of my close friends and I threw our first ever Christmas party and despite all the last minute prep, anticipation and grocery trips we pulled it off!

One of the leftover appetizers was my baked brie with sugar plum jam (a seasonal jam at Trader Joe’s, go snag one if you can!). So for lunch today I essentially just stuffed it into a tortilla with whatever else was hanging out in my fridge and VOILA!

flour torillas
brie (I kept the rind on but totally feel free to peel it off)
jam (any jam will do, I suggest berry!)
cooked bacon
sage, chopped
green onion, thinly sliced

Come on Amy…where are the measurements? Dude this is a quesadilla. Mound on the cheese and you can’t go wrong here…a little bit of this, a little bit of that, etc.

1. In a skillet over medium heat, plop a tortilla & add all ingredients to HALF of the quesadilla. Fold the bare half over the half with the toppings. Cook a couple minutes until tortilla has browned and cheese is just starting to melt.
2. Flip! Cook another minute or two until brie is melted
3. This is literally the easiest recipe of all time. You’re DONE! EAT!

Goes reeeeeally well with a glass of Prosecco by the way ;)

Merry Christmas!

 

I apologize for the mini vacation I took from this little blog of mine! Catching up with “life” was long overdue and much needed. But the good & promising thing is, it’s FALL! My all time favorite season of cooking…& eating. So I can assure you that I will annoy you with all things pumpkin, squash, cinnamon, soup/chili…please embrace this season of happy with me!

My #1 favorite during fall/winter season would definitely be a giant, warm bowl of pasta. Literally nothin’ better. That with a side of Netflix and I’m done in.

This recipe is one of those BUT without actual pasta. As weird and impostor-like as this sounds, this is one for the books for sure. And a little less guilt involved because we are going to use spaghetti squash instead of noodles ;)

makes 4 servings

for the spaghetti squash:
2 mini/small spaghetti squashes, halved & seeds removed
EVOO
salt & pepper

for the cheese sauce:
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons flour
1 1/2 cup milk (I like to use 1%)
1 cup-ish shredded white cheddar cheese (seriously, use however much you want, I just eyeball it!)
2 tablespoons ground sage
1 tablespoon ground thyme
2 tablespoons dried basil
1 teaspoon ground nutmeg
salt & pepper

for the panko topping:
4 oz pancetta
EVOO
2 shallots, diced
1/2 teaspoon nutmeg
1 cup panko bread crumbs

1. Drizzle spaghetti squash halves with EVOO and season with salt and pepper. Turn facing down on baking sheet and bake at 400 degrees for about 40 minutes.
2. While squash is cooking, start making your cheese sauce by making a roux (mixture of flour + butter). Melt butter in medium sauce pan over medium heat, add garlic and cook for about 1-2 minutes or until fragrant. Then add flour and whisk until mixture is pretty thick.
3. Slowly add milk, cheese and spices, whisking until all the cheese is melted. Let it hang out over low heat until squash is done.
4. When squash is done and is not too hot too handle, use a fork to pull out strands of the squash. Try to soak up extra moisture and water from squash with paper towels. Literally I just put all the strands on a giant plate and press down on it with paper towels…seems funny but it will soak up a lot of that excess moisture.
5. Transfer squash to a big mixing bowl and add cheese sauce one ladle full at a time. Often, I make more cheese sauce than I actually need so just save some for later if that happens! We dont want to drown the spaghetti squash in cheese sauce here ;) then transfer into oven safe ramekins.
6. Heat small skillet over medium-high heat, add EVOO and when pan is hot, add pancetta and shallots until lightly browned.
7. In a small bowl, mix panko with pancetta/shallot and top over the spaghetti squash
8. Bake at 400 degrees for 15-20 minutes or until panko mixture is lightly browned.

I know this recipe is long, but I swear it’s so dang easy so don’t be intimidated :)

Happy fall!