Pretty Little Apron

Dana

The Safest Sunscreens

by

* If you would like to learn more about toxin free living, come join my Facebook Group!
Let me just start this post by saying I WILL BE THAT MOM. Children are more vulnerable to harm from dangerous chemicals in sunscreens due to higher absorption and bioaccumulation. Their little bodies can absorb the chemicals that we put on their skin in as little as 26 seconds! Sunscreens can be laden with unnecessary chemicals, making them one of the most toxic products on shelves today. 

How Sunscreens Work

To choose the best sunscreen for yourself and your children, it is important to understand how these products work. There are two main active ingredient categories in sunscreen:
1. Mineral UV Filters : Zinc Oxide or Titanium Dioxide
2. Chemical UV Filters: Oxybenzone, Octinoxate, Homosalate, Octisalate, Octocrylene
You will always want to choose the mineral UV filters, so flip over the package and see what the active ingredient is at the top. In addition to choosing a mineral UV filter, you will also want to check for other toxic ingredients such as PEG’s, Fragrances (hidden ingredients), Retinyl Pamitate, and more. Thankfully, I have done the leg work for you and compiled a list of the safest sunscreens!
 

Sun Safety For Babies and Kids

  • Infants and babies under the age of 1 should not use sunscreen. Hats, rash guards, and shade are recommended for Infants instead of sunscreen.
  • Rash Guards for kids are a great idea and limit the amount of sunscreen needed.
  • Bring your sunglasses!
  • Don’t forget the water! And if you are me, the snacks! 😂
  •  Don’t skip the daily facial SPF. My favorite product to use is Cruchi’s Sunlight. Browse Crunchi www.toxinfreelivingwithdana.com

 THE WORST SUNSCREENS

  • The chemical found in these sunscreens, oxybenzone is an allergen. It is absorbed quickly through the skin in high amounts. Oxybenzone been found in breastmilk, amniotic fluid, urine, and blood. It is also a potential endocrine disruptor. Not only do these products contain oxybenzone, they also contain a wide variety of other potentially dangerous chemicals.
  • Higher SPF does not mean better protection!
  • Spray sunscreens seem to have worse ingredients. I would recommend sticking to a lotion if possible.
  • Off brand products seemed to score worse, specifically CVS brand and Walgreen’s. I would stay away from all of their sunscreens!
  • Products marketed to kids and babies are not exempt from having terrible ingredients.
  • For a full list of products rated a 10 (the worst!!) by the EWG, click here: https://www.ewg.org/sunscreen/about-the-sunscreens/?ptype=sunscreen&score=10

The Safest Sunscreens


  • Under active ingredients you should see zinc oxide or titanium dioxide. These are considered mineral sunscreens.
  • The ingredient lists are not as scary, and WAY shorter as opposed to the worst sunscreens.
  • There ARE mineral sunscreens that still contain toxic ingredients so check those labels.
  • Some can come off as white, and need a bit more rubbing in, but the reward of not using dangerous chemicals is worth it to me.
  • Generally they are not fragranced which is a positive because the word “fragrance” on an ingredient label could include over 1500 different hidden chemicals.
  • For a full list of the best sunscreens, click here: https://www.ewg.org/sunscreen/about-the-sunscreens/?ptype=sunscreen&score=1
LINKS TO PURCHASE:

Honorable Mention Sunscreens

These sunscreens didn’t necessarily make it on the safe list due to other potentially dangerous chemicals. I do understand there are times we are in a pinch and need to stop at a convenience store or pharmacy to grab sunscreen. I wanted to add these for those instances where we just can’t find the safest choices because life happens!
  • Neutrogena Pure and Free baby
  • Aveeno Baby Continuous Protection Zinc Oxide
  • Hello Bello Baby Mineral Sunscreen
  • Sun Bum Baby Mineral Sunscreen
  • Coppertone Pure and Simple Kids sunscreen

Fiesta Shrimp

by

Cinco de Mayo was this week, and these flavorful and bright Fiesta Shrimp were the perfect meal for the occasion!


We are still in quarantine, which has now been extended until June 4th. Most days, I’m totally fine being home, but something about Cinco de Mayo had me missing my friends. We had talked about planning a get together months ago when we realized that Cinco de Mayo fell on a Tuesday, and I wish we could have done that.

None the less, I made these delicious Fiesta Shrimp and they did not disappoint. This recipe is so versatile, you can serve these shrimp in many different ways. The Creamy Cilantro Lime dressing compliments the bold flavors of the shrimp. They are perfect as an appetizer or a meal. You could put them over rice or even in tacos. I actually ate them on a salad with the Creamy Cilantro Lime dressing, tortilla strips, and cheddar cheese and it was fabulous!

Party Shrimp

Party Shrimp

Creamy Cilantro Lime Dressing

  • juice of 2 limes
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 cup fresh cilantro
  • 1/2 cup olive oil
  • 2 teaspoons sugar or honey
  • salt and pepper to taste

Directions: Place everything except the olive oil in a bowl or food processor. I use the mini Ninja chopper for all of my homemade dressing and it is hands down the best thing I have used to get an emulsified dressing.

Slowly pour in olive oil, whisking vigorously until all oil is combined.

Store in an airtight container in the refrigerator for up to 5 days.

Print

Party Shrimp

Fiesta Shrimp

  • Author: Dana
Print

Ingredients

1 pound frozen shrimp (I used large, uncooked frozen shrimp that contained about 36 per bag)

2 Tablespoons butter

2 cloves fresh garlic

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon adobo seasoning

fresh squeezed lime juice to taste

salt and pepper to taste

for dipping: creamy cilantro lime dressing (recipe above)

for topping: fresh express tortilla strips

 

Instructions

Head a large skillet over medium heat on the stovetop. Add butter and fresh minced garlic.

Cook until garlic is fragrant and tender. Add shrimp.

Cook shrimp until cooked on both sides, about 2-3 minutes. Add all seasonings, salt and pepper to taste, and fresh lime juice.

Optional: serve as an appetizer with the creamy cilantro dressing and tortilla strips or as a meal over rice.

Notes

If you are using frozen shrimp, be sure to defrost your shrimp in a bowl of cold water before cooking. Frozen shrimp that is not defrosted will put out a lot of excess water that can mute flavors.

Meatloaf with Brown Gravy

by

There are two types of people in this world. Meatloaf with ketchup and brown sugar people, and Meatloaf with Brown Gravy people. I am 100% a Meatloaf with Brown Gravy type of gal and I love making this simple recipe!


Before we jump to all the meatloaf talk and tips, let’s talk about quarantine really quick. We are on week 8 here in Pennsylvania, and things are starting to feel like we will be back to normal soon. People are browsing non-essentials at Target, I see people enjoying the outdoors and warm weather, and there are more cars on the road. This weekend we are set to reopen in the county where I live and it looks like that is going to happen.

My husband is also back to work. I have a feeling this is going to start feeling like a run-on Summer of 2020, and to be quite honest, I’m ok with that. I have thoroughly enjoyed the time I got to spend with my husband and my kids during quarantine. It was peaceful. It was relaxing not to have a schedule or anywhere to be. I focused on my family, and we did the things that we love to do and I really couldn’t have asked for anything more.

I am not sure how things will be when our county re-opens, however I know things will be a bit different for a while and I am ok with that as well. My family will do what we have to do to keep others safe and I’m happy to do it without complaining.

Meatloaf with Brown Gravy

Meatloaf Tips and Tricks

  • First, I highly recommend using 80/20 ground beef for this recipe. The last thing we want is dry meatloaf, and this will help with that.
  • The recipe calls for soaking your breadcrumbs in the milk before adding them to the rest of the ingredients. This also prevents the meatloaf from being dry and dense.
  • I do not use a loaf pan to bake my meatloaf. Instead I shape it into an oval on a piece of parchment paper or foil. This allows some of the drippings to come off of the meatloaf and I like that.
  • The recipe calls for soy sauce, this is going to boost your flavor! Don’t worry, it won’t taste like a Teriyaki recipe.
  • The recipe also calls for grated parmesan cheese. This also boosts flavor and adds moisture.
  • Be sure not to over mix your meatloaf, as this can also cause it to be dense. I always get my hands in there, mix it together really good, and shape it. I don’t mess around with utensils or trying to mix it without touching the meat.

Meatloaf with Brown Gravy

Brown Gravy Recipe

  • 1/4 sweet onion
  • 1 clove garlic (optional)
  • 2 Tablespoons butter
  • 2 cups beef stock
  • 1-2 Tablepsoons cornstarch
  • 1-2 Tabelspoons cold water
  • salt + pepper to taste

Directions: Mince sweet onion to desired size. Mince garlic (optional).  Heat 2 Tablespoons butter in a medium sauce pan over medium heat. Add sweet onion and garlic and cook until fragrant and tender, about 3-5 minutes. Add beef stock and bring to a simmer. Mix cornstarch with cold water and add to sauce pan, continuously stirring until gravy thickens. I suggest starting with 1 Tablespoon of cornstarch and adding more if needed. Add salt and pepper to taste.

Print
Meatloaf with brown gravy

Meatloaf with Brown Gravy

  • Author: Dana
Print

Description

This classic Meatloaf with Brown Gravy is all the comfort food you need! A simple, minimalistic meatloaf recipe is paired with a delicious from scratch brown gravy that brings all the flavor and is glorious with mashed potatoes as well.

Ingredients

1 pound 80/20 ground beef

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoons soy sauce

1/2 cup Italian breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup milk

1 large egg

Instructions

Preheat oven to 375 degrees. Line a sheet pan with parchment paper or aluminum foil. Alternately, use a loaf pan for your meatloaf.

Place ground beef, salt, pepper, and soy sauce in a large bowl. Set aside.

In a separate bowl, add breadcrumbs, milk, and egg. Allow a couple minutes for breadcrumbs to soak.

Add breadcrumb mixture to ground beef and mix thoroughly with hands until all ingredients are evenly distributed.

Shape meatloaf in an oval on your parchment paper or foil. Bake at 375 for 35 minutes. Adjust heat in oven to 400 degrees and bake for an additional 15 minutes or until meatloaf begins to brown on top.

Serve with Brown Gravy (recipe above in text).

 

Notes

If you want an easier brown gravy, I highly recommend grabbing a packet of Simply Organic Brown Gravy. This has never failed me!

 

Recipes You Might Like

Brown Gravy Meatballs

Parma-Rosa Shrimp Pasta

Traditional Meatballs 

Honey Mustard Chicken 

Honey Barbecue Meatballs

 

Chicken and Broccoli

by

Chicken and Broccoli

I love a good take out inspired recipe, and this Chicken and Broccoli is no different. I know I have shared quite a few chicken recipes lately, but for some reason we are on a chicken binge right now in my house and I am not complaining. I’d take this delicious Chicken and Broccoli over a heap of jasmine rice any day!


Today I was scrolling Facebook and saw a meme about food bloggers that caught my eye. It said something about how food bloggers write a bunch of nonsense before the recipe. In the comments were tons of hate comments about how people can’t stand it, and all the Karens just need to cough up the recipe and forget the jargon.

My first feeling was kind of annoyed. Food bloggers spend so much time on this stuff you guys! I know there will always be people who say cliche things, like they “can’t even” because the recipe from their Grandma’s attic turned out just perfect.  But most of us are just trying to convey that we love food and we hope you love it too.

After feeling a bit annoyed I realized that I needed to put my big girl panties on and laugh it off with them. I get it, I do. But here’s the thing, Google requires a minimum number of words to recognize a post. The jargon is there for a reason, and it is so our recipes can reach you. Of course, there will always be something to say about a recipe, but I promise I’m not trying to annoy or bore anyone.

So listen, if you read this just post a comment that you made it through all the bulls**t and didn’t skip right to the recipe. HAHA You my friend are the real MVP today!

Chicken and Broccoli Chicken and Broccoli

Print

Chicken and Broccoli

Chicken and Broccoli

  • Author: Dana
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
Print

Description

No need for takeout tonight! This Chicken and Broccoli brings a burst of flavor and a delicious sauce that goes great over a heap of rice.

Ingredients

2 Tablepsoons olive oil, for cooking

2-3 boneless, skinless chicken breasts

2 cloves fresh garlic, minced

1 large head fresh broccoli, chopped

1 cup water + water for steaming broccoli

1/4 cup soy sauce

1/4 cup brown sugar

1/2 tsp ground ginger

1/4 tsp garlic powder

1-2 Tablespoons corn starch

Instructions

Cube chicken into small pieces. Heat a cast iron skillet or non stick pan over medium heat with 1Tablespoon olive oil.

Add cubed chicken, lightly browning each side. Cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from pan and set aside.

Wipe down and excess liquids from pan using a paper towel. Add 1 Tablespoon olive oil, minced garlic, and broccoli to pan. Stir until broccoli starts turning bright green, then add 1/4 – 1/2 cup water to the pan to steam broccoli. Continue cooking until broccoli is tender.

Add 1 cup water to pan, followed by 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 tsp ground ginger, and 1/4 tsp garlic powder. Bring to a simmer.

In a small separate bowl mix cornstarch and water. Pour mixture into pan and stir continuously until sauce thickens. Add chicken back to pan and stir to coat in sauce.

Serve chicken and broccoli with rice or extra veggies.

Creamy Italian Chicken Bites

by

Creamy Italian Chicken Bites

Chicken has been a common theme in our house this week. I posted my Honey Mustard Chicken recipe a few days ago, and here I am posting another chicken recipe!  The truth is these Creamy Italian Chicken Bites are really that good and although I had other recipes lined up to share, I wanted to share this one first!


I am also working with limited ingredients these days as we are trying to limit grocery store trips. The state of Pennsylvania is still under a stay at home order which means we are at home 99% of the time. We have followed all the rules and are only going out for essentials which has just been grocery store trips for us. With trying to limit going out, we have been avoiding trips to the grocery store for things that we may have previously forgotten. This has forced me to improvise a couple times and hey, it was a fun challenge!

Back to the Creamy Italian Chicken Bites recipe, it is pretty straight forward. This is a great recipe for beginner cooks, especially children and teens! You cube your chicken, add the spices, cook and you are basically done. It can totally be a 30 minute meal if you move quickly. The chicken is relatively low key when cooking, so you can prepare a side dish or veggie at the same time. It makes for a perfect weeknight meal, or even meal prep for the week. I love the simplicity of this recipe and the best part is that it does not lack flavor.

Creamy Italian Chicken Bites

Print
Creamy Italian Chicken Bites

Creamy Italian Chicken Bites

  • Author: Dana
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
Print

Description

These Creamy Italian Chicken bites are loaded with flavor! Juicy, tender pieces of chicken are smothered in all of your favorite Italian spices and swirled with a hint of cream that brings the dish together.

Ingredients

2-3 boneless skinless chicken breasts

2 cloves garlic, minced

2 Tablespoons olive oil for cooking

1 1/2 teaspoons Italian seasoning

1/4 tsp onion salt

1/2 tsp salt

1/4 tsp black pepper

2 Tablespoons butter

3 Tablespoons sour cream

Instructions

Preheat a cast iron skillet or non-stick pan with 2 Tablespoons olive oil over medium heat on the stovetop.

Cube chicken and season with salt and pepper.

Add cubed chicken and garlic to skillet. Sprinkle with Italian seasoning, salt, onion salt, and pepper.

Brown chicken on all sides, cooking to an internal temperature of 165 degrees. Add butter, followed by sour cream. Season with additional salt and pepper to taste. Serves best with pasta or rice and veggies.

5

 

Honey Mustard Chicken

by

Honey Mustard Chicken

This Honey Mustard Chicken is a winner! I love meals like this, classic flavors + kid friendly. I started with a pan fried, panko breaded chicken breast that I then popped in the oven for a couple minutes to finish cooking. I added a delicious and tangy homemade honey mustard sauce to the chicken that is just a few ingredients but brings all the flavor!


Let’s do a little quarantine update before I get to all the details of the recipe, shall we? This week flew by. I feel like it just started and here we are on Friday night. The weather here in Central Pennsylvania was not great for outdoor activities this week. It was rainy and cool, not the kind of weather that gets me excited to spend time outdoors.

Needless to say I think this week we spent more time doing absolutely nothing then we have in the past 5 weeks. There was a lot of screen time and a lot of resistance to doing at home learning. The kids found the Miraculous series on Netflix and have been binge watching a couple episodes of that at a time. With it being rainy I just accepted it for what it was and let go. I am hoping for warm, sunny weather next week to make up for it! Getting outside for at least an hour a day works wonders for everyone.

 

Honey Mustard Chicken

Honey Mustard Chicken Recipe Tips

  • I used Panko breadcrumbs to bread the chicken before pan frying. Panko breadcrumbs are a little harder to work with than regular breadcrumbs as they are not as coarse and can fall off the chicken easily. I managed to keep mine pretty in tact, however if you don’t have a well seasoned cast iron skillet or good non-stick pan I would recommend using regular breadcrumbs. If you use a stainless steel pan for this recipe make sure to coat the bottom of your pan very well with olive oil and add additional oil when adding a new piece.
  • The honey mustard sauce can be tweaked to your personal preference. Every brand of honey is slightly different, so I recommend using my base recipe and then adding more honey/mustard/mayo to taste.
  • When using chicken breasts, I always cut them in half length wise to ensure they are not thick. A thick chicken breast will not be as flavorful or crisp.

Honey Mustard Breaded Chicken

Honey Mustard Breaded Chicken

Print

Honey Mustard Chicken

Honey Mustard Chicken

  • Author: Dana
Print

Description

This Honey Mustard Chicken is the perfect weeknight meal the whole family will love! A pan fried, panko breaded chicken breast smothered in the most deliciously tangy homemade honey mustard sauce. Don’t forget the oven baked fries!

Ingredients

4 Tablespoons butter

4 boneless skinless chicken breasts

3/4 cup panko breadcrumbs

1/4 cup parmesan cheese

1/2 tsp salt

3 Tablespoons honey

1/4 cup yellow mustard

2 tsp soy sauce

1/4 cup mayo

olive oil for coating pan

Instructions

Preheat your favorite cast iron skillet or non-stick pan on stovetop. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Melt 4 Tablespoons butter in microwave.

Mix together breadcrumbs, parmesan cheese, and salt.

Dip each chicken breast in the melted butter, followed by the breadcrumb mixture.

Place the breaded chicken breast in your preheated pan and lightly brown each side, cooking about 2-3 minutes per side. When you have browned each side, place your chicken breast on the prepared baking sheet or pan. To finish cooking chicken breasts place them in the oven at 350 degrees for 18 minutes or until chicken is cooked to an internal temperature of 165 degrees.

While chicken is baking whisk together honey, mustard, soy sauce, and mayo. Taste test your sauce and add additional honey/mustard/mayo to taste.

Remove cooked chicken breasts from oven and drizzle honey mustard sauce over the top of your chicken.

Brown Gravy Meatballs

by

Meatballs in brown gravy

We are on, let’s see…. week 5 of quarantine. I think it is Tuesday but for all I know it could be Friday. I have seen more of my husband in the last 5 weeks then I have in the last 5 years (not complaining). My kids are chugging along with at home learning and that is going pretty good. We do the minimum required because we have multiple children that are homeschooling but most days we are getting everything completed. My goal was not to go above and beyond but just to get it done. I figured if I set the bar low and we accomplished more then it would feel way better than the opposite. We are still doing a lot of cooking and these Brown Gravy Meatballs were a big hit.


We are also at the point in quarantine where we’ve accomplished getting all of our housework/cleaning projects done . Our laundry is all washed and put away. Our van is clean. I never thought I would say those words! Our yard is ready for summer, flowerbeds have been dug out and replanted and mulch has been spread. My husband even planted some seeds to grow beans and tomatoes.

We have replaced lightbulbs that have been out for months. Our toilets are spotless (to my standards with 4 boys in the house), the bathroom sink has been cleaned and cleaned again. The floor is swept everyday. I don’t even know whose house I am living in anymore!

Meatballs in brown gravy and mushroom sauce

Brown Gravy Meatballs Tips and Tricks

  • Enough quarantine chat, let’s move on to these delicious Brown Gravy Meatballs. This recipe starts with a simple meatball recipe that is my go-to recipe. I actually don’t use any other meatball recipe because this one always yields tender and juicy meatballs with flavor. I think that is exactly what we are going for when it comes to meatballs, right? To get that juicy, tender flavor I highly recommend using 80/20 ground beef.
  • While the meatballs are in the oven, I put together a simple brown mushroom gravy (mushrooms optional but add lots of flavor). The gravy starts with some butter, garlic, and mushrooms and ends with beef stock, salt, and pepper. It is super easy to make and great for dunking those delicious meatballs in.
  • If perhaps your gravy is thin, no worries. Mix a tablespoon or two of cornstarch with just enough cold water to dissolve it and add it to the pan on medium-high heat, stirring continuously.
  • I served my meatballs with egg noodles. This is a great combination and there was plenty of sauce to go around. If you’d like extra sauce for leftovers I would suggest adding an additional cup or two of beef stock when you add that in.
  • Brown Gravy Meatballs

Brown Gravy Meatballs

Print

Brown Gravy and Mushrooms over meatballs

Brown Gravy Meatballs

  • Author: Dana
Print

Description

These Brown Gravy Meatballs are a family favorite. Juicy, tender meatballs smothered in a simple and delicious brown gravy with mushrooms and garlic. Serve with egg noodle or mashed potatoes for the perfect weeknight dinner.

Ingredients

1 pound ground beef, I suggest 80/20 for flavor

1/2 cup breadcrumbs

1/2 cup parmesan cheese

1 egg

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

2 tsp soy sauce

2 cloves fresh garlic

4 Tablespoons butter

1 package baby bella mushrooms

2 Tablespoons flour

2 1/2 cups beef stock

salt and pepper to taste (for sauce)

 

Instructions

Preheat oven to 400 degrees.

In a small bowl combine 1/2 cup breadcrumbs, egg, and milk. Allow to sit for a minute or two so breadcrumbs can soak up some liquid and become soft.

In a large bowl add ground beef, parmesan cheese, salt, pepper, and soy sauce. Add breadcrumb, egg, and milk mixture and mix with hands until all ingredients are incorporated throughout. Do not over mix.

Line a sheet tray with parchment paper. Pinch off approximately 2 Tablespoons of meat mixture at a time, rolling in your hands to form the meatball. Place meatballs on sheet tray and bake for 18-20 minutes or until meatballs are cooked to an internal temperature of 145 degrees.

In a large skillet over medium heat melt butter. Add minced garlic gloves. Cook until fragrant and tender. Add sliced mushrooms.

When mushrooms are cooked, add 2 Tablespoons of flour and stir until flour has disappeared. Gradually whisk in beef stock. Continue whisking to make sure sauce is smooth. Add meatballs to sauce. Add salt and pepper to taste. Serve over egg noodles or mashed potatoes.

Notes

I use 80/20 ground beef for juicy, tender meatballs. Then leaner your beef, the more dense your meatballs will be.

If your sauce does not thicken up, turn up your heat. If your sauce is still on the thin side mix 1-2 Tablespoons cornstarch with cold water and add to sauce. Stir continuously over medium heat until sauce is thick.

Parma Rosa Shrimp Pasta

by

Parmarosa Shrimp Pasta

Craving the best of both Italian worlds? You have come to the right place! This Parma Rosa Shrimp Pasta combines both Alfredo and tomato sauce for a comforting Italian dish that is colorful and bursting with flavor.


Have you heard of Parma Rosa sauce before? It doesn’t seem to be super popular and I have no idea why because it is so delicious! I first discovered it at the grocery store as one of those packets that make a sauce. They have a place in everyone’s pantry, and my curiosity got the best of me one day and I purchased it. It was really good!

I thought to myself, what is this though? So I checked the back of the packet and it seemed a little too simple to be true. It was literally an Alfredo sauce with tomato sauce mixed in as well. Actually, pretty genius! I had to give a homemade version a try, and shrimp seemed like the perfect addition.

Parmarosa Shrimp

I am not one to boast but you guys, this meal turned out so pretty. We all eat with our eyes first and this one did not disappoint at all! Not only did I make the homemade sauce with a few simple ingredients, I also topped the shrimp with little bits of breadcrumbs and extra parmesan cheese and threw it in the oven under the broiler for a couple of minutes. Breadcrumbs have become my go-to Italian meal enhancer lately. Think something needs little crisp and crunch? Throw some breadcrumbs mixed with butter on it is automatically amazing.

Parmarosa Shrimp Pasta closeup photo in a large skillet

Parma Rosa Shrimp Pasta Tips and Tricks

  • If you are using frozen shrimp (I did!) make sure to defrost the shrimp in a large bowl of cold water before you add them to the skillet. If you just put the frozen shrimp in the skillet they will add a lot of liquid to the sauce and it could end up thin or tasteless.
  • I used grated parmesan cheese for this recipe, not fresh.
  • The breadcrumb mixture at the end is totally optional but adds a little crisp and crunch to the dish.
  • I used linguini, however you can use any pasta you would like. It is also not necessary to toss your pasta in the sauce. If you would rather spoon your sauce and shrimp over your pasta that works just as well!

Print

Parma Rosa Shrimp Pasta

Parma Rosa Shrimp Pasta

  • Author: Dana
Print

Description

This creamy Italian comfort food dinner is the best of both worlds! Combining an Alfredo sauce base + tomato sauce and parmesan cheese, you’ll end up with a creamy and delicious sauce that is perfect for smothering your pasta and shrimp. Don’t forget the garlic bread and wine!

Ingredients

8 ounces linguini

24-36 large shrimp (or 1 bag frozen)

3 cloves fresh garlic, minced

4 Tablespoons butter

2 Tablespoons flour

1/2 cup half and half

1 cup milk

8 ounces tomato sauce

1/4 cup grated parmesan cheese

1/2 – 1 tsp salt

pepper to taste

1/2 cup breadcrumbs

1 tablespoon butter (melted)

Additional parmesan cheese to taste for topping

Instructions

Cook linguini pasta according to package directions.

In a large skillet over medium heat melt butter and add garlic. Cook until soft and fragrant.

Add shrimp. If shrimp is frozen be sure to defrost shrimp before adding or your sauce will be watery.

Cook shrimp 2 minutes on each side or until shrimp has an internal temperature of 145 degrees. Season shrimp with salt and pepper.

Remove cooked shrimp from pan, add flour and whisk to create a roux.

Slowly whisk in half and half, milk, tomato sauce, parmesan cheese, salt, and pepper. Whisk until sauce is smooth and creamy.

In a small bowl mix 1/2 cup breadcrumbs with 1 Tablespoon melted butter. Add shrimp and cooked linguini back to sauce, top with breadcrumb mixture and additional parmesan cheese to taste. Place under broiler for 5-7 minutes or until breadcrumbs are crispy and parmesan cheese is melted.

Cheesy Bacon Ranch Chicken

by

Cheesy Bacon Ranch Chicken

You guys! This Cheesy Bacon Ranch Chicken checks off all of my dinner recipe must haves:

  • Delicious (obviously)
  • Goes great with mashed potatoes
  • Kid friendly
  • Reheats well
  • Crispy on the outside, juicy on the inside chicken

Basically it is the perfect weeknight or weekend meal that the whole family will enjoy. It isn’t complicated and doesn’t require slaving over the stove for hours. It isn’t my quickest meal, but it certainly is well worth the couple extra minutes it takes to put together.

Cheesy Bacon Ranch Chicken

The Cheesy Bacon Ranch Chicken starts with a nice bath in melted butter and dredge in breadcrumbs, parmesan cheese, and ranch seasoning mixed together. Next I put the breaded chicken right into my favorite cast iron skillet and lightly browned each side. To ensure the chicken was cooked through I popped it in the oven for a couple minutes, then added the bacon and cheese at the end and melted it in the oven for a couple additional minutes.

Cheesy Bacon Ranch Chicken

Cheesy Bacon Ranch Chicken Tips and Tricks

One thing that I hate when eating chicken is if the chicken is thick. It creates the opportunity for weird texture and unbalanced flavor (one side is super tasty and the thick side lacks flavor). I’ve posted about this a few times before, so I’m sorry if I sound like a broken record!

To ensure you get a nice and crispy crunch full of flavor in every bite I recommend slicing your chicken in half length wise. This will obviously make your chicken thinner, but then you can also use a meat tenderizer to pound your chicken thinner as well. I did both when preparing the chicken and this is my most important chicken tip with all chicken recipes.

As I mentioned, I browned my chicken in a cast iron skillet. If you don’t have one, I recommend using something that is non-stick or making sure your pan is well oiled if you are using stainless steel. After each piece of chicken was cooked I took a paper towel and wiped off the inside of the skillet to ensure no burnt breadcrumbs would transfer to the next piece.

I used a Simply Organic dry ranch dressing mix for this recipe. You can certainly substitute your favorite brand. Let me know how it works with other brands in the comments!

Cheesy Bacon Ranch Chicken

Print

Cheesy Bacon Ranch Chicken

Cheesy Bacon Ranch Chicken

  • Author: Dana
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
Print

Description

Winner winner! This Cheesy Bacon Ranch Chicken is a family favorite. All the best flavors in one meal. A crispy, flavorful chicken breast topped with cheddar cheese and bacon. Serve with mashed potatoes and your family will love you!

Ingredients

4-6 Tablespoons butter (melted)

4 chicken breasts

1/2 cup breadcrumbs

1/2 cup parmesan cheese

3 Tablespoons dry ranch dressing mix

1 teaspoon salt

6 strips cooked bacon

1-2 cups cheddar cheese (shredded)

 

Instructions

Melt the butter in the microwave. Preheat skillet or pan on low with a coating of olive oil. Preheat oven to 350 degrees.

In a medium sized bowl mix together breadcrumbs, parmesan cheese, ranch seasoning, and salt.

Prepare chicken as mentioned above in tips and tricks if desired.

Dip each chicken breast in the melted butter, followed by the breadcrumb mix. Place each piece of chicken in your skillet to brown, cooking about 2-3 minutes on each side. Transfer to a baking dish. Bake chicken for 10 minutes. Remove from oven, top with bacon and shredded cheese and return to oven for an additional 8 minutes or until chicken is cooked through.

 

 

Chocolate Fudge Sheet Cake

by

 

Chocolate Fudge Sheet Cake


Chocolate Fudge Sheet Cake has to be one of my favorite desserts ever. I’m 100% a chocolate lover and this cake checks all the important attributes off the list.

Moist. Check!

Flavorful. Check!

Fudgy. Check!

Chocolate Overload. Check!

I know there are a million chocolate cake recipes out there, but I promise you this one is a winner!

Chocolate Fudge Sheet Cake

I have now posted three sheet cakes in a matter of a couple weeks. My Vanilla Sheet Cake was first, then my Salted Caramel Sheet cake. There are a couple reasons for this.

  1. We are in quarantine and baking is getting me through! I love baking, creating, and photographing my desserts and dinners. It gives me time to clear my mind and I love that. Normally I would make desserts for gatherings with friends, however since we can’t do that right now my family gets to reap the benefits.
  2. I have just discovered that I really love sheet cakes! I wasn’t a huge fan before this because circular cakes can look amazing. However, sometimes I do not have the time or energy to go through all of the steps of a circular layer cake. When I realized that cutting a sheet cake into perfectly perfect squares yielded pretty results too, I realized I needed more sheet cakes in my life. And I went crazy!

Chocolate Fudge Buttercream

Ingredients:

2 sticks unsalted butter

1 (8 ounce) block cream cheese

2-3 cups powdered sugar

1/4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

Directions: Allow butter and cream cheese to come to room temperature by removing them from the refrigerator an hour or two in advance. Cold butter or butter softened in the microwave may yield a lumpy buttercream. Cream butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add powdered sugar, 1/2 cup at a time. Add cocoa powder and vanilla extract. Taste buttercream, add additional powdered sugar to taste.

 

Chocolate Fudge Sheet Cake

Icing the Chocolate Fudge Sheet Cake

First thing is first. Do NOT try to put your buttercream on a hot cake. I know, it is tempting. I’m always tempted too. Just refrain from giving into the temptation because you will end up with a mess and be mad at yourself for not waiting. I’ve been there!

When your cake is cooled, simply grab the ends of your parchment paper and lift the cake out of the 9×13 sheet pan and onto a cutting board. With a rubber spatula grab a big glob of buttercream and put it right in the middle of your cake. Using an offset spatula, spread your buttercream to the edges of the cake. I like to do this in two steps spreading to one half of the cake, adding more buttercream, and then spreading to the other half of the cake.

To cut your cake I would suggest using a large chef knife. Instead of dragging your knife through the cake, simply press down. After each cut wipe your knife off. This method will give you nice, clean cake squares that are beautiful and perfect to serve to guests. This also allows for your cake not to be butchered up by well meaning guests trying to serve themselves a piece of cake.

 

Sheet cake recipe adapted from Hershey’s Perfectly Chocolate Cake 

Print

Chocolate Sheet Cake

Chocolate Fudge Sheet Cake

  • Author: Dana
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 12 servings
Print

Description

A moist, decadent chocolate cake base topped with a smooth and creamy American style Chocolate Fudge Buttercream. A chocolate lover’s dream!

Ingredients

2 cups sugar

1 3/4 cups cake flour or pastry flour

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup butter (or 1 stick)

2 teaspoons vanilla extract

1 cup boiling water

Instructions

  1. Heat oven to 350 degrees. Line a 9×13 inch cake pan with parchment paper. Melt 1/2 cup butter in microwave and set aside.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. In a separate bowl mix together eggs, milk, melted butter, and vanilla. Add wet ingredients to large dry ingredient bowl and gently fold together.
  4.  Stir in boiling water (batter will be thin). Pour batter into prepared 9×13 inch pan.
  5. Bake 30 to 35 minutes or until wooden toothpick comes out clean.
  6. Allow cake to cool completely, then spread 1 batch Chocolate Fudge Buttercream (recipe above in text) on top of sheet cake with an offset spatula. Top with sprinkles or topping of your choice.

Notes

See text above for tips on icing the cake and cutting the cake.

Salted Caramel Sheet Cake

by

Salted Caramel Sheet Cake on a surface

Sheet Cakes are my new thing! I used to think they were boring, however lately I have realized that is just not so. This Salted Caramel Sheet Cake is anything but boring, and the perfect treat for a Birthday or special occasion.


Yesterday was my husband’s Birthday. It started as just “one of those days” where everything goes wrong all at one time. We started the day with no power due to a bad storm the night before. We figured by the time we woke up that the power would be restored, however it wasn’t. Next I decided I would go out to the grocery store to pick up a couple things we needed and our van wouldn’t start. When it rains it pours! Finally at about 5 Pm we had power and I thought great, I need to at least bake him a cake.

Totally on the fly I thought, Salted Caramel! He loves peanut butter but we didn’t have any on hand so this was the next best thing I could think of. I used my favorite Vanilla Sheet Cake base. Then I made some American Style buttercream with a hint of cream cheese while the cake was baking. At the end I boiled some sugar and made a homemade caramel sauce to put in the buttercream and top the cake. We had vanilla ice cream on hand as well, which was a perfect addition. At the end of the day we got to sing Happy Birthday to him and he got to enjoy a big piece of cake despite not having power most of the day.

Salted Caramel Sheet Cake with a candle on a plate with a spoon

Salted Caramel Sheet Cake Tips and Tricks

  • For the Vanilla Sheet Cake base, I use my favorite cake mixing and baking method. This calls for a cup of boiling water at the end. Do not fear, the boiling water will not cook your eggs. This helps yield a super moist cake.
  • I always use Watkin’s brand Vanilla Extract. You guys, trust me when I say this is the best vanilla extract I have found.
  • American style buttercream is basically butter and powered sugar. I always add a hint of cream cheese to my icing to add flavor. This will take your desserts from fine to amazing! I also added 2 Tablespoons of the homemade caramel sauce to the icing and it gives just a hint of caramel which is what I was looking for.
  • Cooking homemade caramel sauce is not as hard as you would think. You just boil sugar (without stirring) until you see it starting to turn an amber color. Then you add your heavy cream and butter and you are done. If you have never made homemade caramel sauce before my best advice is do not walk away from it. It can go from good to burnt very quickly. I was mixing my buttercream while my caramel sauce was cooking, however once I saw some color I stopped my buttercream and focused all of my attention on my caramel sauce.
  • I always use parchment paper to line the bottom of my sheet cake pan. This makes it easy to lift the cake out once it cools to icing and cut. I put my parchment paper right on a cutting board and use a large chef knife to cut the cake. After each cut, I wipe the knife off to ensure the next cut is clean and pretty.

Homemade Caramel Sauce

  • 1 cup sugar
  • 1/3 cup water
  • 3/4 cup heavy cream
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract

Directions: Add sugar to a heavy bottomed pot. Add water to pot and mix to combine sugar and water. Place over medium heat and bring to a boil, do not stir. When sugar is completely dissolved and clear, raise heat to medium high. Cook until sugar starts to turn from clear to amber in color, about 10 minutes. Remove from heat immediately. Stir in heavy cream, butter, and vanilla extract. Your mixture will bubble up when you add these ingredients, just keep stirring. When the caramel is cool enough to give it a try, stir in a dash of salt at a time until you’ve reached your desired taste. If your caramel is lumpy, give it some heat and stir until it is smooth.

Recipe adapted from Fifteen Spatulas. For a full caramel tutorial with pictures, go check out Fifteen Spatulas recipe!

Salted Caramel Buttercream

  • 2 sticks unsalted butter
  • 1 (8 ounce) block cream cheese
  • 2-3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons homemade caramel sauce
  • dash of salt to taste

Directions: Place room temperature butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth. Do not use cold butter and do not microwave your butter. Microwaving will cause hot spots that could cause your buttercream to become lumpy. Add powdered sugar 1/2 cup at a time. Add vanilla extract and homemade caramel sauce.

Salted Caramel Sheet cake on a plate with a spoon and a candle

A spoon and plate with a salted caramel cake and candle

Brioche French Toast

by

One thing that the 2020 Quarantine has brought my family is more delicious breakfasts together. Where we used to only have the weekends to sit down together as a family for breakfast, we now have everyday!


I posted my Summer Berry Stuffed French Toast recipe a while back, and that is a bit more complicated of a recipe. If you are making French Toast for a crowd, I would totally go with the Stuffed French Toast. It is way over the top and has gotten rave reviews from my friends. If you are making French Toast for just your family to enjoy, then this Brioche French Toast is for you! It is a classic French Toast recipe that my kids and husband all love. We like to serve our French Toast with a sprinkle of powdered sugar, real maple syrup, and whipped cream.

French Toast Recipe

Brioche French Toast Tips and Tricks

There isn’t anything particularly amazing or different about this French Toast recipe except the bread choice. I have tried to make French Toast with several different types of bread, and some have failed. My biggest fail was trying to make French Toast with sprouted grain bread. Obviously, sprouted grain bread is healthier than any white bread however let me just say it does not yield a French Toast worth the cooking time. Hard and eggy tasting is what I got. My kids didn’t want to touch it with a 10 foot pole and neither did I!

After that I learned my lesson. If I wanted to make French Toast, then I should use the bread that yields the best end product and enjoy it. A friend of mine mentioned using a Brioche loaf for a French Toast bake, so next time I was at the grocery store I picked one up. My friend was so right, Brioche is the perfect bread for French Toast for a few reasons:

  • The bread is very moist to begin with so you get a fluffy inside.
  • It has a bit of a sweetness to it already.
  • It is easy to slice up yourself for the perfect not too thick but not too thin slices.
  • With a hint of brown sugar and egg, the outside cooks into that perfect crust we all love.

For cooking, I use a cast iron skillet or my outdoor flat top grill. Both of these options yield the same result.

*We have found Brioche loaves at all of the grocery stores we shop at. They are in the bakery section, not the bread isle. We have always found that they are wrapped in clear white cellophane and usually have a liner on the bottom of them. Ours have never been sliced which is perfect.

 

 

Parmesan Encrusted Shrimp

by

 


Parmesan Encrusted Shrimp

Shrimp is one of my favorite ingredients for a quick under 30 minute meal. This Parmesan Encrusted Shrimp is SO GOOD and SO EASY. Not only is it delicious and simple, it also remind me of something you would order as an appetizer at a nice restaurant. It feels like meal that requires you to sit down with your family and enjoy a glass a wine and forget about the dishes!

Today Pennsylvania announced there will be no school for the rest of the year due to the Covid-19 virus. I can’t say that I was surprised, as it doesn’t seem there is an end in sight to this pandemic. My heart goes out to the teachers and students in Pennsylvania and all other states who left their classrooms for the last time in March. Most were unaware that this would be the last time they would all together for the rest of the school year. It makes me sad that there were no goodbyes. My heart hurts for the teachers who are at home thinking about what they missed and their students.

When they announced on March 13, 2020 that Pennsylvania schools would be closed for 2 weeks, I definitely did not see this coming. As weeks went on, I realized that it was only a matter of time until they announced the kids would not be returning from school.

You guys, this is why I love cooking and baking. It makes my heart happy. Cooking gives me an outlet to create and it has been getting me through not only the Covid-19 pandemic quarantine, but also a lot of other heartbreaking issues in my life. It helps me forget about everything I’m upset about. My hope is that everyone has something that they love to do during this time. Hugs to anyone having a bad day today or any other day. Just know that you are loved.

Parmesan Encrusted Shrimp Recipe

Parmesan Encrusted Shrimp Tips and Tricks

  • For Frozen Shrimp: Make sure you defrost your shrimp before adding it to the pan! If it is still frozen it will make your butter and garlic mixture watery.
  • For Pre-Cooked Frozen Shrimp: Again, make sure your shrimp are defrosted. After you melt your butter and cook your garlic, simply add your defrosted shrimp and give them a little heat until they are warm. Since your shrimp are already cooked, there is no need for additional cooking.
  • Your breadcrumb mixture will be wet. This will give you a nice and crispy coating on top of your shrimp.
  • I served my shrimp with rice and green beans. This combination was delicious! However, the shrimp would also go great with pasta.
  • Be sure to watch your shrimp under the broiler. It can go from perfect to disastrous in a matter of seconds.

Parmesan Encrusted Shrimp

Parmesan Encrusted Shrimp

Ultimate Red Velvet Cupcakes

by

Ultimate Red Velvet Cupcakes

The Ultimate Red Velvet Cupcake recipe is right here, you guys! I’ve seen a ton of complicated Red Velvet cake recipes but here is the truth: When I am baking I like to keep things simple. This Red Velvet recipe is just that, SIMPLE. No random mixing techniques or weird ingredients. A straight to the point and easy recipe that yields a delicate, flavorful cake. This is what we are all after when we bake, right?


Before we just into the recipe, I’ve been sharing quarantine updates so here we go!

We are in our third week in quarantine. This is honestly the longest I’ve been in the same house with my husband for as long as I can remember. I’m always with the kids all day because I am a stay at home Mom, so this isn’t entirely different then my normal life with them except we aren’t doing school drop offs and pick ups. My husband normally works long hours and goes to bed early so our new schedule is so different than our normal lives.

Today was the first day we literally could not figure out what day it was. For some reason I was thinking it was Friday. He was thinking it was Tuesday. It is in fact, Wednesday. He wins for being closer but we definitely had a good 5 minute discussion about what day it actually was. HAHA If that doesn’t sum up the third week of quarantine I don’t know what does!

The kids are completing their first week of at home learning today. Apparently they are still getting an Easter vacation from Thursday to Monday. How nice of the school, right?!? At home learning has been pretty good this week. Nothing too scary to report. I will admit, I do miss packing lunches a little bit and keeping on top of homework when they get home from school. I do also wish on these beautiful days we are having that we would be taking them to baseball practice and getting some fresh air at the park! I guess it is the little things I am missing the most. There are so many positives of this whole experience though and I feel they out weigh the negatives for sure. We are keeping a positive outlook over here!

Red Velvet Cupcake Recipe

Ultimate Red Velvet Cupcake Tips and Tricks

  • I am again, using a cup of boiling water at the end of this recipe. This makes for a very moist and delicate cake. The boiling water will not cook your eggs, I promise. I also use this technique in my Vanilla Sheet Cake recipe.
  • You need a whole heck of a lot of red food coloring to get these cupcakes to the right color. Do not freak when you see that you will be using almost an entire bottle of red food coloring, this is not a typo! When you are mixing, you will see exactly why you need so much.
  • The buttermilk in this recipe not only develops extra flavor, but also makes the texture nice and light. If you don’t have buttermilk on hand, regular milk will work just fine.
  • The cake flour (also known as pastry flour) can be found in the baking isle near all the other flour options. I use Wegman’s brand pastry flour. I also suggest King Arthur’s Brand Cake Flour (sold in a box).
  • I do not like a sickeningly sweet cream cheese icing. I used about 3 and a half cups of powdered sugar in my recipe, however you can add more depending on your own taste.

Ultimate Red Velvet Cupcakes

Red Velvet Cupcakes

Cream Cheese Icing Recipe

  • 1 stick unsalted butter (room temperature)
  • 2 (8 ounce) blocks of cream cheese (room temperature)
  • 3-4 cups powdered sugar
  • 2 teaspoons vanilla extract (I use Watkin’s brand)
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter and cream cheese. Make sure these ingredients are room temperature! Cold cream cheese will yield a lumpy icing. I do not suggest microwaving these ingredients to soften.
  2. Mix butter and cream cheese until smooth, scraping down your bowl several times to avoid any lumps.
  3. Add 3-4 cups powdered sugar (or more to taste). Add vanilla extract.
  4. Place cream cheese icing in a piping bag and pipe icing on top of cupcakes. I used a Wilton #307 tip for piping.

Recipe adapted from Hershey’s “Perfectly Chocolate” Cake Recipe.

Cheeseburger Shells and Cheese

by

Cheeseburger Shells and Cheese

Hello again from quarantine! We’ve made this recipe two times already in the past week, so I figured it was good enough to share. Cheeseburger Shells and Cheese is a fancy name for a one pot meal that is kid friendly and fun for Mom and Dad too. It is very reminiscent of my favorite boxed meal as a kid, Hamburger Helper, and so easy to make without the box!


A couple other quarantine updates:

  • Today was such a beautiful Spring day! My husband has been working really hard to dig out our flower beds and get them ready for summer. We have always said we don’t have enough time to make our yard look nice so I guess this year is the test. We spent a lot of time outside today with the kids. Taking walks down the block and letting them play with their toys outside. We have a couple trees that are in bloom right now too and everything looks so beautiful.
  • I am still cooking and baking a lot!
  • At home learning started today. It was good. We have three kids in school. One in 1st grade, one in 2nd grade, and one in 7th grade. I can easily say the elementary kids did a much better job than our middle school child. He had himself convinced that all of the work was optional, I had to tell him about 100 times it was not. I ended up learning a lot about Mark Twain and Amphibians if that is any indication how it went. HA

 

Cheeseburger Shells and Cheese

Cheeseburger Shells and Cheese Recipe Tips

  • This recipe is very similar to my Homemade Hamburger Helper recipe! The difference here is I switched out the milk and water for beef broth to develop a slightly different flavor.
  • The ketchup and mustard sound a little odd, but trust me the flavor you get from these ingredients is not overpowering. I actually didn’t tell my kids that the recipe included these ingredients and they would have never known. Everything blends together really well.
  • If you get to the end of the recipe and your sauce is thin (which has happened to me once or twice), go ahead and mix another Tablespoon of flour with cold water and add to your pot. Make sure you get all lumps out of flour before adding or you will end up with a lumpy sauce. Crank up your heat a little when you stir it in and you should end up with a thicker result.
  • Additional cheese or parmesan cheese is totally acceptable!

Cheeseburger shells and cheese

 

Heath Brownies

by

 

Heath Brownies


Attention! They may not have chocolate chips at the grocery store right now, but they have Heath chips. If you love a decadent, fudge brownie base with little bits of toffee throughout and a big scoop of ice cream on top, then these Heath Brownies are just for you.

Speaking of grocery stores, I went to Wegman’s today. My home away from home. My happy place. They don’t beat Target, but man they are pretty close. There were many items I could not get (Covid-19 hoarding), and I’ll be honest, I was a bit disappointed. I REALLY wanted Jasmine Rice. I REALLY wanted yeast. The produce section wasn’t what it normally is. There was no sanitizing wipes or cleaners at all, and toilet paper was scarce.

What I can say, is that all the workers at Wegman’s were doing a fantastic job. They were smiling, and moving about their day as if nothing was going on in the world. They are braver then myself, and I have so much respect for the essential workers there who are putting their own lives in danger to serve the community.

Wegman’s was taking a couple extra precautions to try to keep customers as safe as possible. Hand sanitizer was located at the entrance. The cashiers had plexiglass barriers to prevent customers from getting too close or coughing/sneezing/breathing on them, and they had a security guard at the front of the store. It was definitely a different shopping experience but again, I am just Thankful I am still able to get what I need for my family.

Heath Brownie Recipe

Heath Brownie Tips and Tricks

  • I love a fudgy, decadent brownie. Some brownies are cake-like, and while they have their place in the world, these brownies are not cakey. They are moist, dense, and loaded with chocolate flavor. For this reason, I am using an 8×8 baking pan. You really only need one brownie (or even a half!) to satisfy your chocolate dreams.
  • I always line my baking pan with parchment paper. It is totally fine if it isn’t perfect. You will want some paper to go up the sides so you can grab the paper and lift your brownies out to cut. This is perfect for two reasons. You don’t cut up the bottom of your pan, and your brownies can be cut perfectly. If you have kids, this is even better so that your kids can’t go butcher the whole pan trying to get one brownie out. If you are serving them at a gathering or party this will also enable you to cut perfect brownies.
  • I lift my parchment paper and brownies right out of the pan and place them onto a cutting board. I use a large chef knife to cut them. Instead of dragging your knife through the brownies, I suggest placing your knife on top and cutting down. After each cut, use a cloth with hot water to wipe your chef knife off. This technique will get you perfect brownies!
  • The Heath baking bits can be found in the baking isle of most grocery stores. They are in the same section as the chocolate chips. Heath Brownies would obviously not be a thing without the Heath baking bits.

Heath Brownie Recipe

Traditional Meatballs

by

Traditional Meatballs

I admit, I have had my fair share of meatball recipe fails. From being dry and tasteless to having a weird texture, meatballs can be hard to master. These Traditional Meatballs bring the flavor and tender texture without the hassle.


This Traditional Meatball recipe is SIMPLE. It is minimal. It does not require mincing onions and garlic and buying several different cuts of meat. It is kid friendly, picky eater friendly, and yields a delicious, tender meatball that will swim perfectly in your favorite sauce. I know, I know, there are a million other meatball recipes out there, but just take my word for it, this one is good!

How to Make the Perfect Meatball

  • Skip lean cuts of meat. I always use 80/20 when making meatballs. I have tried 90/10 and from my experience this is exactly how to get a dry meatball.
  • Soak the breadcrumbs. You will want to give your breadcrumbs a brief soak in the milk and eggs before you add them to the meat. This also ensures your meatballs won’t be dry.
  • Do not over mix. I get my hands in there and mix everything quickly instead of using a spoon or fork. You’ll have to get your hands dirty to get all of your ingredients distributed properly, and that’s ok! Give your mix a few good squishes and you should be good to go.
  • Season your meatballs properly. The WORST meatballs are bland and tasteless. No amount of sauce or salt afterward will make your meatballs taste better, so you must season as you go. I use a mix of coarse kosher salt, parmesan cheese, Italian breadcrumbs, and a small amount of soy sauce to ensure my meatballs are properly seasoned and taste anything but bland.
  • Do not bake the life out of them. I prefer to start my meatballs in the oven at 400 degrees. This will give you that beautiful, brown outside crust that we are looking for. However, overtaking can also yield a dry result. I have found about 20 minutes is plenty of time in the oven, then I put them right in the sauce for simmering.

Traditional Meatballs

To finish off my meatballs, I paired them with pappardelle pasta. For the sauce (because I have extremely picky children) I used Simply Ragu Traditional. If you have children who like a very smooth sauce, Simply Ragu Traditional is your best friend. I added a little bit of sugar and salt to the sauce and gave my meatballs a quick simmer and viola!

Whipped Coffee (Dalgona Coffee)

by

Can we all just appreciate the trends that are coming out of quarantine life? Tik-Tok videos, bread baking, hoarding toilet paper and Lysol wipes, and my favorite…. Whipped Coffee.


This whipped coffee, also known as Dalgona Coffee, is what I like to call the Starbuck’s Cold Foam Cold Brew upside down. Instead of whipping up a foam, commonly made from dairy products, you whip the coffee and put the dairy on the bottom. I used half and half, but you can put anything your heart desires on the bottom.

Whipped Coffee Recipe

How to Make Whipped Coffee

Preparing the whipped coffee is simple. You will pour the contents of a pack of instant coffee, along with a tablespoon or two of sugar, and hot water into a cup or bowl. I stirred it around pretty good to make sure the instant coffee was dissolved (if there are a few granules left don’t fret). Next, I poured it into the bowl of my KitchenAid stand mixer fitted with the whisk attachment and a couple minutes later I had whipped coffee. If you don’t have a stand mixer, no problem. A handheld mixer works just the same.

I prepared two cups ahead of time with ice and half and half on the bottom. When my whipped coffee was finished I spooned it right over my half and half and gave it a try.

How Does Whipped Coffee Taste?

I am not a black coffee kind of gal. At first taste, I kind of hated the whipped coffee. However, once I got a sip that was equal amount whipped coffee to cream I started to understand the trend. It was delicious! I wouldn’t whip up the concoction in the morning, however whipped coffee would be a perfect afternoon treat or compliment to a dessert.

Overall, I would totally make it again and will probably make more this afternoon!

Whipped Coffee

Vanilla Sheet Cake

by

We are in unprecedented times people. What am I doing to take my mind off of all the scary things going on in the world, you ask?

I am cooking and baking! I have been lucky enough to keep a stock of flour, sugar, butter, and other baking items on hand. I know some grocery stores are not able to stock these items, so if you have them consider yourself lucky! Cooking and baking (and photographing food) is something that I have always loved, but these past couple of weeks it has kept me sane and moving. I’ve absolutely loved spending time in the kitchen.


My hope is to continue posting recipes I have made in quarantine and talk about what my family is experiencing and the things we have been doing to keep ourselves busy. 🙂

Vanilla Sheet Cake Recipe

Let’s Talk Vanilla Sheet Cake!

Ok, I’ll admit that I am not a huge fan of icing round layer cakes. The Instagram videos make it look really easy, however in my experience, it can be frustrating. We have all seen the Pinterest and Instagram fails and I have been there.

It takes a level of skill and understanding to make a layer cake look perfect. For most home bakers, we haven’t spent the time perfecting those skills because we aren’t making dozens of cakes a day.

Here is where the sheet cake comes in! You can practically put icing on a sheet cake with your eyes closed and it looks wonderful. Add some sprinkles and perhaps a few rosettes, and you have a semi-professional looking cake without all the hassle and tools it takes to put together a layer cake.

This particular recipe is a home run! I adapted this recipe using my favorite chocolate cake recipe (coming soon) and I had no idea how it was going to turn out. The results were one of the best cakes I have ever made. This vanilla cake tastes VERY similar to something that comes out of a box, I would argue way better. It is moist and not lacking flavor. That is exactly what I am looking for with any cake recipe.

Vanilla Sheet Cake

Vanilla Sheet Cake Tips and Tricks

  • Ingredients. I know I just explained that some grocery store shelves in the baking isle are empty but I would NOT use old ingredients. Have you ever tasted a baked good and thought you could taste “something else” in it too? It was probably because ingredients were sitting next to spices and were OLD. If you don’t remember when it was purchased, then toss it and get some fresh ingredients.
  • Using Pastry Flour (cake flour) will give you a delicate, moist cake. I used Wegman’s brand pastry flour because King Arthur was not stocked. My top pick is always King Arthur though.
  • Good quality Vanilla extract is also very important. I have a brand, Watkins, that I 100% recommend over any other brand for taste alone.
  • I always use butter over oil in baking recipes. Oil is lacking flavor and although it can make the texture of some baked goods better, it does not add flavor so I avoid it all together. The original recipe I adapted from suggested 1/2 cup oil so I replaced it with 1 stick of unsalted butter.
  • When you line your sheet cake pan with parchment paper, don’t worry if it isn’t perfect. When your cake is cooled and you remove it from the pan, you can always trim the edges. Simply place your cake on a large cutting board and use a large chef knife to trim any edges that are uneven.
  • POURING IN THE HOT WATER: What sets this cake apart from most all other vanilla cake recipes is the use of boiling water at the very end. This yields an extremely moist cake. The first time I made a cake like this I kept imagining the boiling water cooking the eggs in the batter, however that did not happen.
  • ICING THE CAKE: Do not try to ice a cake that is still warm. I have been tempted many times myself, but don’t do it! Your icing will melt all over the place creating a huge mess. I plopped all of my icing right in the middle of the cake and used an offset spatula to move the icing around. When getting close to the edges, don’t worry if you aren’t right at the edge with your icing. Nobody will notice and it can become a hassle trying to get it perfect.
  • CUTTING THE CAKE: One thing that will also make your sheet cake look beautiful is cutting it properly. Put away the butter knives! You will get a nice and precise cut from a large chef knife. I also avoid “running my knife though” the cake. You want to insert the knife and press down instead of running it sideways. When you run it sideways you will grab cake crumbs and tear up your cake, making it look ugly. We eat with our eyes first so cutting it nicely is important. After each cut wipe off your knife. This also ensures with your next cut you will not tear up your cake.
  • DECORATING THE CAKE: I used a mix of rainbow sprinkles and flat round Wilton Sprinkles. I could not find a link to the flat sprinkles I used. I also used a piping bag with a large star tip to make the rosettes.
Vanilla Birthday Cake

Vanilla Icing Recipe

I will start by saying, I love using cream cheese in icing. It will set apart your cake from all others and create a deeper flavor. By mixing butter and cream cheese, you develop a beautiful American style buttercream with a hint of cream cheese to make it really pop. It doesn’t stand out as cream cheese icing, however it doesn’t taste like sickeningly sweet American style buttercream using powdered sugar to sweeten it. It is the perfect balance and will not disappoint.

Recipe:

  • 2 sticks (1 cup) unsalted butter
  • 8 ounces cream cheese (I prefer Philadelphia brand)
  • 2 tsp vanilla extract
  • 2 1/2 cups powdered sugar (more to taste)

Directions: Soften cream cheese and butter ahead of time. Temperature of these items matters as you do not want lumps in your icing. Once the lumps are there, they are hard to get out.

Cream butter and cream cheese until smooth. Add vanilla extract, and powdered sugar 1/2 cup at a time. As I mentioned, I am not a fan of sickeningly sweet American style buttercream, so you may want to add an additional cup or two of powered sugar depending on your taste.

 

Summer Berry Stuffed French Toast

by

Summer Berries and Cream Cheese stuffed french toast perfect for breakfast or brunch

Cream Cheese and Fresh Berries comes together to make the perfect French Toast for breakfast or brunch


Who doesn’t love a decadent breakfast? This Summer Berry Stuffed French Toast is just that! Cream cheese, fresh berries, and brioche bread make one of the most delicious French Toast recipes ever.

Rewind: At the beginning of the summer we became the proud new owners of a 36 inch Blackstone Flat Top Griddle. What is that, you ask? It is an outdoor griddle that is basically the king of all breakfast makers. It is every Saturday/Sunday morning’s dream. My Dad gifted it to us when I told him our old budget grill rusted out last year. In all fairness, our old grill did what it was supposed to do for a couple of years and we got our money’s worth, but it was time for an upgrade and we got just that!

Fresh Berries and Cream Cheese Stuffed French Toast on Brioche Bread with pure maple syrup

When my Dad asked how we felt about the griddle before he gifted it to us, the first thing we thought was that it would be awesome for breakfast foods! Just about every diner in America has a flat top griddle in the kitchen to crank out tons of eggs, pancakes, omelets, homefries, and french toast! We couldn’t wait to try it out on a Saturday morning for a breakfast feast. It makes making a big breakfast for our family of 7 a breeze! We can cook all the deliciousness all together on the flat top and keep all the bacon grease outside so it doesn’t stink up the house. Full review coming soon! 🙂

If you don’t own an outdoor flat top griddle, a cast iron skillet or indoor griddle will work just fine for this Summer Berry French Toast.

Stuffed French Toast

Tips For the Best Summer Berry Stuffed French Toast

  • I have found that a nice big loaf of Brioche bread is perfect for this French Toast as well as other varieties. Once we found the combination of our griddle + Brioche bread, our French Toast got 1,000 times tastier!
  • I called this Summer Berry French Toast because Hello June/July/August when Berries are super inexpensive in Pennsylvania compared to the rest of the year! 🙂 I used Strawberry for some of them and a mix of Raspberry and Blueberry for the others. My husband and I decided we liked the Strawberry the best. We even noted we could put a couple of the restaurants in our area to shame with this recipe!
  • I would suggest going for a medium thickness slice. If you go too thick it is hard to get the inside of the toast to not be super wet and mushy. If you go too thin it just isn’t as good.
  • I would also suggest using a serrated kitchen knife to slice the Brioche. Brioche in general is very delicate and if you try to use a butter knife or something like that you will end up with a big old mess.
  • Speaking of big old mess, things can get a little messy when dipping your French Toast into the egg/milk mixture before cooking. Keep some paper towels on standby and set everything up beforehand. I would suggest using a larger bowl for dipping because the pieces are a bit thicker then your average slice of toast so you need more room. It really isn’t rocket science though and my dipping was kind of a hot mess so just know that your French Toast will still be beautiful and taste amazing.
  • Butter is key. You need a nice little pat of butter to cook each piece to get that beautiful crisp golden outside seen below.

Summer Berries and Cream Cheese Stuffed French Toast

 

Print

Stuffed French Toast

Summer Berry Stuffed French Toast

  • Author: Dana
Print

Description

A decadent mix of lightly sweetened cream cheese, fluffy brioche bread, and fresh summer berries make the best breakfast or brunch menu item!

Ingredients

1 loaf Brioche Bread (commonly found in the bakery section of the grocery store, not the bread isle)

8 ounces cream cheese

1/4 cup + 1 Tablespoon confectioners sugar

4 eggs

1/3 cup milk

2 Tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract (I LOVE Watkins Vanilla Extract)

1-2 cups of Sliced Strawberries, Blueberries, and Raspberries

4-5 Tablespoons butter (for cooking)

Instructions

  1. Slice Brioche Bread with a serrated knife. Cut each slice diagonally to make two triangles. Set aside.
  2. Place 8 ounces cream cheese in a microwave safe bowl. Heat in microwave in 20 second increments, stirring in between, until cream cheese is smooth and spreadable. Add confectioners sugar and stir until incorporated.
  3. In a separate bowl mix 4 eggs, 1/3 cup milk, 2 Tablespoons brown sugar, 1/2 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
  4. Line a large tray or plate with brioche triangles. Lightly spread cream cheese mixture onto each piece. Top with fresh berries and sandwich two pieces together.
  5. Preheat you griddle or cast iron skillet. Melt butter when heated, dip each piece into egg/milk mixture when ready to cook and cook over medium heat until each side is golden brown (about 3-4 minutes per side). Your hands will get messy when dipping so make sure you have some paper towels on stand by!
  6. Serve with extra berries, powdered sugar, and maple syrup.

Slow Cooker Asian Pulled Pork

by

This Slow Cooker Asian Pulled Pork is a weekly recipe in my house! As a main dish, or on a sandwich it is packed with flavor and super easy to throw together. Take it to your next pot luck and everyone will be asking what you put on your pulled pork!

Ok guys, this recipe is one that I’ve made over and over and over again, and it just never gets old! I make little variations, stick with the recipe, serve it with broccoli, serve it on brioche rolls, the possibilities are endless. One thing is for sure though, it is loaded with juicy, delicious flavor and your family will gobble it up!


Life Update

With all the pulled pork talk out of the way, how about a life update? Last time I posted I think I had a semi-infant, and now my sweet girl is approaching her 1st birthday. The past year has flown by in the blink of an eye, but that’s what everyone tells you about having a baby, right?

If you are new here, I have 5 kiddos. 4 boys and 1 baby girl. I always wanted a daughter and she is seriously just the most precious, heart melting little girl. I adore her every move. Her brothers love her to pieces too. She just started walking and it is funny watching her try to keep up with them. They love to run circles around our house and she waddles around trying to get in the action as well. Never a dull moment over here in our little bubble called life. <3

Why We All Need A Little Slow Cooker In Our Lives

One thing is for sure, in all of the chaotic moments this Mama still has to feed these 5 mouths + my husband a couple meals a day. I NEED easy! Although my daughter is a precious little angel, she is also a lot of work and loves to be right next to me all day. It doesn’t bother me until it is time to cook (which I love doing) and I have no idea how I’m going to operate a stove and tend to my baby sweets.

With that being said my slow cooker and my Instant Pot have been my best friends this year! I honestly don’t think my family would have eaten without them. This Slow Cooker Asian Pulled Pork can be thrown together in 5 minutes, put on high for 4 hours, and shredded. The work is minimal, the flavor is amazing!

Slow Cooker Asian Pulled Pork Recipe Tips

  1. I always purchase my boneless pork roasts from Wegman’s. I know sometimes meats are labeled differently but Wegman’s makes it really easy and labels them “boneless pork roast.” Thank You for the clarity Wegman’s! This recipe is for a roughly 2 pound roast.
  2.  The dijon mustard is a bit different but trust me, it adds SO much flavor. You need it! Don’t even think twice about it.
  3. I love to add scallions because they bring a ton of flavor. Throw some in while you are shredding the meat to add flavor. 
  4. I add purple cabbage, more scallions, and cheddar cheese to my Asian Pulled Pork Sandwiches and boy oh boy this recipe makes a delicious sandwich! I would suggest grabbing some brioche buns as well.
  5. This recipe does refrigerate well and is great as leftovers!

 

 

Print

Slow Cooker Asian Pulled Pork

  • Author: Dana
  • Prep Time: 5
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 6-8 servings
Print

Description

Juicy and flavorful pull apart pork with a simple, homemade sauce that is perfect for eating all by itself or on a sandwich. Travels well and great for parties and gatherings.

Ingredients

2 lb boneless pork roast

1/4 cup soy sauce

1/4 cup brown sugar

1/4 cup rice wine vinegar

3 Tablespoons dijon mustard

1/8 teaspoon granulated garlic

kosher salt to taste

Instructions

Place pork roast in your crockpot and season generously with course kosher salt. Add all other ingredients, and mix in the bottom of the crockpot. Spoon mixture over pork roast and cook on high for 4 hours.

Remove crockpot lid and shred pork. Toss pork in remaining liquid in crockpot to soak up all the flavor. Allow pork to stand for a couple minutes to thicken, then serve on brioche buns with toppings such as red cabbage, scallions, and sliced cheddar cheese.

Optional: Place pork on bun and top with cheese, Melt in the oven at 350 degrees. Add toppings and enjoy!

Chipotle Salmon

by

This Chipotle Salmon is everything I love in a dinner! Quick, minimal ingredients, easy, packed with nutrition, and delicious! Did I mention the cleanup is a breeze? Grab just a few ingredients and dinner will be ready in 30 minutes or less.

Chipotle Salmon Recipe

When our local grocery store has frozen wild caught salmon on sale I grab a few to fill our freezer with healthy protein that I can defrost and make in a pinch. Baked salmon is one of my go-to quick recipes, and this Chipotle Salmon does not disappoint in the flavor department! Not only does it taste amazing, it is packed with nutrients that our bodies need, which is the whole point of eating to begin with, right?


Chipotle Salmon Recipe

This week was a busy one! The boys went back to school, and came home like little bears. Then a virus went through our house that left me in bed for a day! There is nothing worse then being sick as a mother. Thankfully my husband came to my rescue. Not only did he take care of me all night, he also took care of the kids all day then next day so I could sleep. Best husband award goes to him!

We are also planning a little party for my September babes! We have 2 boys that were born in September and September is just an overall awesome month to throw a party. I discovered a really awesome way to send out invitations, www.paperlesspost.com. They have the most ADORABLE designs, and all I had to do was grab the e-mails of my guests, pick a super cute invitation and send. I realized this was going to save me so much time + shipping expenses so I wanted to tell everyone about this handy discovery incase you are planning your own fall party. The best part is, all of the e-mails you sent your invitations to are saved on your dashboard so no more asking people 1,000 times for their address, writing it on your envelope, mailing it, and then needing it again next time. Who else has done this!?!?!

Chipotle Salmon Recipe

Chipotle Salmon Recipe Tips

  • Beware that the Chipotle sauce can be spicy! If you aren’t  fan of spice, but you’d love the Chipotle flavor I would suggest adding a sweetener like honey or brown sugar. I feel like that would be a super delicious addition to this salmon!
  • The recipe is a tad spicy, but with the addition of the avocado the spice was toned down a lot.
  • If you want to find the best price on wild caught salmon, I would suggest looking in the frozen section. As I mentioned before, I grab a few when they are on sale and stock my freezer.
  • Fresh cilantro is perfect with this recipe, but if you are one of those people who gets a weird taste from cilantro, you can omit it.

Print

Chipotle Salmon Recipe

Chipotle Salmon

  • Author: Dana
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
Print

Description

This slightly spicy take on baked Salmon brings the flavor and the nutrition!

Ingredients

1 slab salmon

1-2 Tablespoon adobo sauce from a small can of Chipotle Peppers

2 Tablespoons salted butter

1 clove fresh garlic

1/4 cup chopped fresh cilantro

1 avocado

juice of half a lime

red onion to taste

Instructions

Place a large piece of tin foil on a baking sheet. Put your salmon on top of the foil. Preheat oven to 350 degrees.

Season salmon with salt + pepper. Spoon your adobo sauce out of the can and spread across salmon.

Cut butter into small chunks and place on top of salmon. I use cold butter that melts in the oven and it works perfectly! Dice fresh garlic + cilantro and sprinkle on top of salmon. Fold up your foil so that it creates a packet and put in the oven.

Bake for 18-20 minutes or until salmon is flaky and cooked through.

While salmon is baking, mash 1 avocado. Mix in fresh cilantro, 1/2 a lime, and red onion to taste. Sprinkle with salt and serve on top of your Chipotle Salmon to balance out the heat.

Chipotle Salmon