I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.
Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
1 lime sliced and then cut into quarters (optional)
- Preheat oven to 350º.
- In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
- Place the pie crusts on a large baking sheet and top off each with the filling.
- Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
- Chill the pies in the refrigerator for at least 3 hours before serving.
- When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
- Enjoy! (And good luck eating just one!)
I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
1/4 c milk
1 tsp rosemary
salt and pepper
- Preheat oven to 400º.
- Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
- Transfer the sausage to a plate covered in paper towels to soak up the oil.
- Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
- Sprinkle the sausage evenly over the crescent dough.
- Distribute the cheese over the sausage.
- In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
- Pour the egg mixture over the top making sure the pizza is evenly covered.
- Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
- Remove form oven and allow to cool for 5 minutes before slicing and serving.
Recipe adapted from Bran Apetit.
It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.
This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!
The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning
Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.
2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
cheddar cheese, shredded
- In a large pot heat olive oil over medium-high heat.
- Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
- Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
- Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
- Bring the liquid to a boil and then reduce heat to a simmer.
- Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
- Add water as needed to keep the mixture “saucy.”
- Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.
Mother’s Day is just around the corner! While going out to brunch is great, I personally think an elegant brunch with my family at home is the best way to spend the day. This time of year we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch for Mother’s Day for your mom, or perhaps even your wife (hint, hint spouses) here are some of my favorite recipes that any mom would be sure to enjoy. Happy Mother’s day to all the moms out there!
- Asparagus Gruyére Tart
- Moist Banana Nut Bread
- Breakfast Portobellos
- Individual Blueberry Cheesecakes in Mason Jars
- Hot Ham & Swiss Sammies
- Breakfast Potatoes
- Blueberry Cream Cheese Danishes
- Peaches & Cream Cheesecake Bars
- Sausage Gravy
- Almond Poppy Seed Bread
- Broccoli & Cheddar Egg Bake
- Spiced Carrot Bread
- Blueberry French Toast Casserole
- Strawberry Pie
- Raspberry Turnovers
- Leek Quiche
Looking for more brunch ideas or perhaps you are thinking of cooking a nice dinner instead? Check out my recipe box. There are lots of great ideas listed by category there!
Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”
I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.
Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced
- Heat the meat per package instructions.
- Preheat oven to 425º.
- After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
- Spray your baking dish(es) with a non stick spray or lightly grease.
- Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
- On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
- Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
- Pour the remaining sauce over the tops of the enchiladas.
- Sprinkle with remaining cheese and olives.
- Cover with foil and bake for 20 minutes.
- Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
- Allow the enchiladas to cool for 5 minutes before serving.
- Top with sour cream or guacamole if desired.
A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!
Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
- Preheat oven to 350º.
- Open the tube of rolls and flatten each one using the palms of your hands.
- Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
- Place seam side down on a parchment paper lined baking sheet.
- Repeat until all the rolls have been assembled.
- Mix together the melted butter and garlic.
- Brush each roll with the garlic butter.
- Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
- Bake the rolls for 16–18 minutes or until they are golden on top.
- Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!
Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar
- Preheat your oven to 400º.
- In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
- Using your hands combine all the ingredients until well blended.
- Grab a handful of the meat mixture and roll into 2″ balls.
- Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
- Bake in the oven for 20 minutes.
- While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
- Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
- Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
- Remove from oven and serve.
I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping
- Place the chicken, onion, garlic, and Rotel in the crock-pot.
- In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the cooked breasts from the pot and transfer to a cutting board.
- Using two forks shred the chicken and place back into the crock-pot.
- Cover the crock-pot and keep on low.
- While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
- Allow the cream to come to a boil stirring constantly.
- Whisk in the cream cheese until melted.
- Add in the cheddar and chopped jalapeños and stir until smooth.
- Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
- Chow down!
Recipe adapted from Food Fanatic.
Over the weekend we had a holiday cookie decorating party for my son and his little buddies from school. It was wonderful! All the kiddos huddled around the table eating the cookie toppings quicker than they were putting them on the actual frosted cookies getting all hopped up on sugar. I love this time of year!
I wanted to have a little hot cocoa bar where all the kids (and grown ups) could make themselves a fancy cup of cocoa. I’m not talking little envelopes of dry god knows what. I’m talking thick and creamy REAL hot cocoa. The kind that fills you up and warms your belly, the kind that leaves a thick creamy mustache on your upper lip with every sip. I made this a couple of hours before the party and it was perfect! Along with a big crock pot full of pure joy I had bowls of marshmallows, mini chocolate chips, crushed candy canes, chocolate sprinkles, whip cream, and then of course some grown up mixers (Kahlua, Disaronno, Baily’s, Frangelico, and peppermint schnapps). Hey if you know me, you know I don’t half ass anything. 😉
This hot cocoa was by far the best I ever had! If you are having a few people and want to make something very special this holiday season then I recommend you make this hot cocoa. It will take every grown up back to their childhood days and will be memorable for all the kiddos.
Note: Makes 8–12 servings.
14 oz can sweetened condensed milk
12 oz bag chocolate chips (dark, milk, or white chocolate will all work)
2 c heavy whipping cream
6 c milk (2% or whole)
1 tsp vanilla
- Combine all of the ingredients in a large crock-pot.
- Turn on low.
- Cook for 2 hours stirring occasionally using a whisk.
- Ladle into a mug, add in your mixer (optional), and top with your favorite treats or leave as is.
Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.
Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking.
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)
- In a large Ziploc bag mix together the flour, salt, and pepper.
- Add the chicken to the bag and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the bag and shake off excess flour before placing in the pan.
- Cook the chicken for 4–6 minutes per side and transfer to a platter.
- Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
- Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
- Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
- Add in the parsley, broth, cream, and butter and mix to combine.
Place the chicken back into the pan and spoon the sauce over the top.
- Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
- Transfer the chicken breast to a plate and spoon sauce over the top.
- Sprinkle with a little chopped parsley garnish for some added color.
Recipe adapted from A Family Feast.