The sun is shining, the birds are singing, the kids are squealing in the sprinkler, and the smoke is rolling off the grill.  The most rewarding feeling is, my husband is officially in charge of cooking for the next couple months.  All I have to do is side dishes, and clean the kitchen.  I am on it!

I love this potato salad recipe because it takes advantage of the fresh ingredients of summer, and tastes incredible. It is a great twist on a classic!

Boil the diced red potatoes until tender.

Whisk together the dressing ingredients.

Mix potatoes, peppers, onions, bacon, and dressing in a large bowl. Refrigerate for 1 hour or serve warm

Makes 8 servings

I love creative recipes that utilize items already in the pantry! With summer vacation almost here I am prepared to be knee deep in hot dogs, hamburger, and chicken nuggets. I got this recipe the other day from Pringles and wanted to share it with you.  It is totally flexible.  You could use another type of chip or even crushed pretzels as the breading for the chicken.

My kids love these homemade chicken nuggets that I use rice chex to make.  I usually make a huge batch a head of time and keep them in the freezer.  Not only are they healthier, but cheaper than store bought nuggets.

If you want to try making your own nuggets check this out!

I have been on a D.I.Y. rampage lately.  I am really trying to stay away from packaged and processed foods.  My kids still love to have treats in the house, and don’t understand why I am not buying their favorite treats.  Instead of giving in I have just been making a lot from scratch.  This brownie mix is great to make in large batches and put in bags or jars to have on hand.

I also, love this because I can make it gluten free, which makes it super friendly for everyone in my house.  Gluten free brownie mix costs $4+ a box.  So this is a money saver too. Don’t miss all of these other great D.I.Y. Recipes too!  You can make so many things yourself!

There comes a time when you find yourself doing things that you never thought you would do. One of them for me, Frying Pickles. Yup, just not a big enough pickle fan to think I would ever fry them up for a snack.  However the food network told my husband that I should. Does that ever happen to you? Darn food network fills my families heads with all sorts of ideas. So off to the kitchen I went.  My husband now thinks I am now the best wife in the world which made the 15-20 minutes I just spent in the kitchen totally worth it!

I tasted a fried pickle, because what kinda cook would I be if I didn’t taste my own creation. I decided that if you are a fan of Salt & Vinegar chips, these are a tasty treat. The tangy dip I made to go with them, adds a spicy creaminess to them.  I handed the bowl over to my husband and kids and they were gone within minutes. So, I must have done something right.

Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.

Dip the pickle chips in seasoned cornstarch.  I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL

Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.

And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.

Serve with the Tangy Dipping Sauce. DELISH!

It is getting warm outside and the grill is my tool of choice when it comes to dinner. Well, I should say my  husband’s tool of choice.  I prepare the food and he grills the food.  Tonight before soccer I seasoned some chicken breasts, made sides inside, and we made these Roasted Vidalia Onion Blossoms.

They are so simple and use in season ingredients.  Vidalia onions are a sweet delectable onion  that are only around certain times of the year.  My family loves them grilled…and fried in rings…and really any way I use them.

These blossoms bring out the sweetness of the onion and the savor of the beef bouillon used to flavor them.  Really they resemble French Onion Soup off the grill.  You could even melt some cheese over them and I bet they would be that much more amazing.

Slice the root end off of the onion and peel the outside layer.  You are going to cut the onion in quarters without cutting the whole way through.  Leave it attached about 1/2 inch at the bottom.

Fill the cuts on the top with 1 tbsp Butter and 1 beef Bouillon cube.  I just had granules so I used 1 tsp.

Tightly wrap the onion in aluminum foil and place down in the hot coals on the grill for 40-45 minutes or you can also make them in a 350 degree oven for the same amount of time.

When they are done you will want to unwrap them over a bowl.  Depending on the juiciness of the onion they will make their own broth.  They are delicious!

Necessity is the Mother of invention. We had big storms move through the Mid-West this weekend, and while we didn’t get hit by them we have had terrible winds.  The lovely winds knocked our power out Sunday, and about the time it came back on it went off all over most of the house.  After several calls, we discovered the wind knocked the line from the side of the house loose causing us to loose power to 2/3 of our house. The only problem is I have about 5 outlets that work, and none of them are really convenient.  The stove is out, so I am working with my griddle, and crockpot.  I am also trying to use what is in the fridge.  Lucky for me my hubby grilled some chicken the other day so I had that to work with.

I had a little helper in the kitchen today helping me make these.  It really tickled her to help me make the dressing to go on them.  She enjoyed eating them even more!

Mix all of the patty ingredients together.  Form into burger sized patties, and cook in a light greased skillet or griddle over medium heat.

Once browned on one side (about 3-4 min) Flip and brown and cook through.

Serve alone or on a bun with some chili citrus mayo.

We are all looking for ways to use that leftover Easter ham that isn’t a sandwich.  This is one of my favorite go to recipes because it is so versatile.  It can be served as a side dish, for brunch, or as a meal. I have been told it is even better re-heated the next day.

This is also an inexpensive recipe to make, even more so when you already have the ham on hand.  Try this delicious dish with your leftover ham, you will be glad you did!

Preheat oven to 400 degrees F.  Slice potatoes in 1/4 inch slices.  This is when the food processor comes in handy.

Chop about 1 -1 1/2 cups of ham.

Layer 1/2 of the potatoes ham, and seasoning in a large casserole dish.  I added a little bit of the shredded cheese. Layer again with the remaining potatoes, ham, and seasonings.

In a saucepan heat butter and flour until thick.  Add milk and cheese whisking constantly until melted.

Pour milk mixture over the potatoes.  Cover and bake at 400 degrees F for 1 hour to 1 hour 15 mins

Serve warm!  Also good reheated the next day!

We have been traveling for the last couple days, so I am behind in my grocery shopping, cleaning, cooking, just life in general.  I knew it was that time of the week for another recipe, and of course my husband had an opinion. Bacon….make something with bacon.   OK, hon…I need more than bacon. LOL

So as we are rolling down the interstate the ideas are flying, there were some funny ones along with serious ones.  These Spinach Bacon Quesadillas were a serious one…as seriously delicious one!

Since we are traveling I snagged this pic and recipe from Sprinkled With Flour.  I am ready to make these for lunch tomorrow! YUM!

Earlier this week I got a package in the mail.  It was from the Green Giant, and my 4 year old was all over it!  “Sprout sent me a package!” When she saw that it was 2 cans of their new steam crisp corn, she wanted me to open them right then so she could eat them.  After I smuggled the corn away from my 4 year old I saw there were recipe cards in the package. I love new recipes!

For those of you that remember I was lucky enough to be invited to take a tour of Green Giant back in September.  Here is a little video they made which I happen to love! You can view the video on the Green Giant Blog.

Anyway,  Green Giants new Steam Crisp corn not only tastes wonderful, but the cans are smaller!  Why am I excited that cans are smaller?  Because they have the same amount of corn as the larger cans.  They just require less liquid because of the steam canning process!

One of the recipes in my package was for Creamy Corn and Garlic Risotto.  This stuff looks good enough to eat on the card.  But since I had Mexicorn and it was taco night I thought I would spice it up a bit.   Here is my twist on this delicious Risotto.  Plus stay tuned cause later in the week I have another recipe that I made with this risotto.  I turned it into an amazing casserole!

Heat 1/3 cup broth and garlic in pan.  For 1-2 minutes.

Add in the remaining broth, water, rice, chili powder, and corn.  It is a lot of liquid, but don’t worry! It cooks down.

This is what the rice looks like when it is almost done.  Stir in the cheese and the cilantro and serve.

Every once in a while I get an urge.  The urge to take a step back away from kid friendly food and venture in a little gourmet.  With Spring on our doorstep, I wanted to make something fresh and exciting and this is it.

I laughed with the kids in the kitchen as they watched me taste it.  They asked what I was going to call it and I said “Spinach Bacon OMG!” There are so many different textures and flavors that merry so well together it is like a little party in my mouth.  The tang of the lemon juice, the creaminess of the sauce, and the crunch of the bacon make this salad a perfect side dish for any occasion.  It really doesn’t even have to be just a side dish.  I just ate it for dinner.  You won’t regret making this recipe!

Brown bacon in large skillet over medium heat.

Add spinach and green onions until wilted down.

Add lemon zest and juice.

In a large bowl mix pasta, bacon mix, and cooking creme. Stir in Parmesan cheese and serve!

Here is the Philadelphia Cooking Creme that I used.  YUM!

This stuff is absolutely amazing!

I am that mom who has the best ideas and plans.  Then they all fall through when I walk to my pantry to see that I am out of one or two of the ingredients I need to pull off a masterpiece.  I don’t know if you have ever put 3 kids in the car, buckled them in their car seats, and drove to the store for 1 item, but that is not my idea of fun.

One of those items that I used to always run out of was cake mix, but it my effort to eliminate chemicals from our diets I started making our own, and they are wonderful.  Not only are they easy to make with pantry staples, they are great to give as gifts with the recipe.  Make a gift basket with a couple d.i.y Cake Mixes, a new cake pan, dish towels and a wooden spoon, and you have a great gift!

The one thing I like about this recipe is I can make my own gluten free cake mixes with ease.  If you have looked at the price of Gluten Free Cake mixes they are ridiculous.  This recipe makes it affordable for me to make cupcakes again!

Here is a Printable Cake Mix Directions sheet to print that way you can attach it to your own homemade mixes.

Don’t forget about this Homemade Pancake Mix too! I love stocking my pantry with chemical free items!

If you are like me you have a picky eater in the house.  I have such a hard time getting my son to eat anything remotely healthy.   These Broccoli Cheese Nuggets are such a great idea.  Not only do they include a vegetable, but they are also gluten free!  These can also be made ahead and reheated as a great appetizer or after school snack.

Serve warm with a little bit of ranch dip for a yummy, healthy treat!

These are so easy.  In a large bowl mix 3 eggs, 16 oz frozen broccoli thawed and chopped, 1 1/2 cup shredded cheddar cheese,  1 tsp italian seasoning, and 1 cup crushed rice chex.

I used the frozen broccoli the size it was right out of the bag.  Next time I will chop it up more.

Spoon it with an ice cream scoop onto a parchment lined baking sheet and bake at 375 F for 20-25 mins.

It never fails.  The kids want pancakes, or you are trying to make biscuits for with dinner and you go to the pantry only to find yourself completely out of baking mix. ~sigh~ That just drives me nuts.  Now you can make your own anytime of day and keep it on hand so you never run out again!  The best part is you will know what is inside.  No chemicals or preservatives…just whole ingredients.

You can even substitute whole wheat flour, or even rice or almond flour for gluten free pancakes.

Valentine’s day is tomorrow and I wanted to give you a romantic appetizer option if you are dining at home.  These Stuffed Caprese Tomatoes are red,  easy, and tasty enough to be found at your nearest Italian restaurant.  They are also figure friendly, as long as you don’t eat them all yourself.

There is something to be said for the simplicity and gourmet taste of fresh ingredients. I just stopped by the store and picked up these small tomatoes, fresh mozzarella, and I was going to get some fresh basil but they were all out.  I started to panic a little, but hiccups happen in everyone’s lives.  I just used some basil from my spice cabinet.  While it isn’t quite as fancy as I had hoped the taste is out of this world.  Surprise your Valentine tomorrow with this great appetizer!

Spoon out the insides of the tomatoes.

Just incase you haven’t seen it this is fresh mozzarella.  You will also see it in balls in the cheese section.

Spoon it into the tomatoes and place them under the broiler for 5 minutes.

When you remove them sprinkle with balsamic vinegar, and top with basil. Serve immediately!

I swear the computer is going to be the death of me.  I get emailed links, and find things on pinterest that I have no business having.  I think I can feel my behind growing every time I find some new yummy concoction!

It is every woman’s god given right to be a chocoholic, and my daughter wants to be a chocoholic so badly!  Her dairy allergy has made it pretty much impossible to enjoy this simple stress relieving pleasure.  The only dairy free mainstream chocolate we have found at this point is Ghirardelli semi sweet chocolate chips …which make one killer cookie I might add.

When I found this recipe for these homemade chocolate bars the other day that contained no dairy I was all over it.  I was concerned that they may not be that great, so a taste test was involved.  Plus, like many of you I don’t want to spent 2 hours in the kitchen making a huge mess and then having it not turn out.

So I got busy and melted and stirred.  I poured this chocolaty goodness into a pan and waited.  I didn’t have to wait too long, cause I put it in the freezer.  After the longest 10 minutes in the world I pulled out this huge brick of chocolate, and I think I heard the angels sing.  This chocolate not only has an exquisite taste, it melts on the tip of your tongue.

My mind has not stopped swirling about all the things I can do with this chocolate.  So far, in the last 2 days, I have made a chocolate ganache for her cupcakes, dipped strawberries in it, and made these wonderful homemade chocolate bars.  You can mix in anything your heart desires for you or your valentine.  I made these with almonds and valentine sprinkles on the top.

Gather all of your ingredients. I found the agave nectar at walmart, but many stores carry it now as a sugar alternative.

Melt the coconut oil in the microwave and stir in agave.  I am sure you could use light corn syrup instead, you would have to experiment with the amount.  I would start low and add more after a necessary taste test.

Stir in the cocoa powder.

Pour the chocolate into your mold or container and add your mix ins.  I added almonds.  Then I sprinkled some valentine sprinkles on top. (They sunk in…but shh…we aren’t telling.)

The final deliciousness.

I was blown away by the response after I posted the Italian Dressing Mix Recipe last week.  You guys loved it and I had a ton of requests for a Ranch Dressing Mix Recipe.   I just so happen to have one for you guys that I use all of the time!

I love this because it is truly versatile!  Not only can you make your own ranch, you can make your own dip with it.  This is made in huge batches in a jar in my kitchen, because my daughter is allergic to milk and I refuse to pay $4-$5 for a bottle of dairy free ranch dressing.  This makes the best tasting dairy free ranch dressing and dip.  This is also great for those of you that are Vegan, and can’t have dairy for that reason.

This is what the dry mix looks like after you have it all mixed up.

This is a picture of the Dairy Free sour Cream.  You can special request your store to carry it.

And of course, I had to add this picture of my dip thief into the mix.

I linked up at…

Balancing Beauty and Bedlam

Appetizers and snacks are a big part of our diet this time of year.  My girls birthdays are quickly approaching.  In fact, I will have a 4 year old on my hands tomorrow.  We have family and friends over for dinner to celebrate.  Then Super Bowl time and all the indulgences that come with that.

After all that hustle and bustle comes valentine’s day and if you are planning a romantic night in, this is a fantastic recipe for a special appetizer treat.  If you are watching your waist band, you can replace the pork sausage with turkey sausage to cut the fat and calories. You can even make the filling ahead and keep in in the freezer.  Just pull out and thaw, stuff the mushrooms, and pop them in the oven. Makes the whole process much faster!

These tasty little morsels, are surprising low in calories and full of healthy ingredients.  I don’t feel the least bit guilty for eating a couple of them when they popped out of the oven.  I mean look at them, you try to resist stealing one!

Gather your ingredients, and preheat oven to 350.

Brown the sausage in the skillet.

Mix the sausage, spinach, bread crumbs, cheese, seasonings, and olive oil in bowl.

Fill the cleaned mushroom caps and place in baking dish. Drizzle with olive oil and top with more shredded cheese.

Bake for 20 minutes.

Serve immediately!