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Slow Cooker Pork Tacos

April 28, 2015 by Dana

Crock Pot Pork Tacos

Cinco de Mayo is just around the corner and these slow cooker pork tacos are the EASIEST Cinco meal ever! Ok, ok, maybe guacamole is easier but who is really keeping tabs?


Let’s dive right into talking about the recipe, shall we? For being a slow cooker meal I kind of have a lot to say about it!

First, I’ve brought this taco meat to a few gatherings and people have always enjoyed it. This is a great meal for transporting and I’ve even served it with tortilla chips just to keep things simple. I love being able to transport meals that I know won’t somehow end up all over my car or something terrible like that (think soups!). Crockpot = Safe transporting! Plus once I arrive I know I will have a way to keep things toasty until serving.

Second, I love putting a bunch of fresh toppings on tacos like these to boost the nutritional value and make them even yummier! For these tacos I used fresh cilantro, tomato, and avocado. I also added shredded Colby jack cheese and sour cream. So basically I stuffed the heck out of the shell and called it a day. 🙂

And last but not least this taco meat is soooo a “second day meal.” You know, something that sits in the refrigerator overnight and magically tastes even better then it did the day before? Yeah, totally these tacos. If you decide to make this for an event, or  just for your family, I would highly suggest allowing the meat to soak up all the saucy goodness overnight. I’m not saying it isn’t good straight up the first day but so much more flavor develops overnight. With the ease of the recipe I find it super convenient to make the day before so the next day I can think “Dinner is already done. Yess! No dishes, no cleanup.” Love those days!

Crock Pot Pork Tacos

 

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Slow Cooker Pork Tacos

Filed Under: Entrees, Recipes

Chicken Parmesan Alfredo

April 22, 2015 by Dana

Chicken Parmesan Alfredo: Two classic Italian dishes combined to create a simple dinner your whole family will enjoy! || www.3boysunprocessed.com

Have I told you lately how much I LOVE my cast iron skillet? Yes, it’s true. A few years ago I traded in my non-stick cookware for all stainless steel and cast iron. It did take me a while to get used to not burning stuff to the bottom of them like EVERYTIME but after adjusting my heat (much lower!) I realized I didn’t need those chemical laden pots and pans after all! 🙂


Today I’m sharing this chicken parmesan recipe that goes to a whole new level by adding a super yummy Alfredo sauce to the pasta and lots of mozzarella cheese before baking it in the oven to get that nice, crusty mozzarella we all love. The best part is I used my wonderful cast iron skillet to get a nice, crispy piece of chicken without a deep fryer or any unhealthy oils. If you don’t own a cast iron skillet no worries, you can do this in just about any sauté pan, however I do love the results I get from my cast iron. Just take a look and you’ll understand! Now that’s a piece of chicken to be proud of!

Chicken Parmesan Alfredo: Two classic Italian dishes combined to create a simple dinner your whole family will love! || www.3boysunprocessed.com

Another thing I love about his recipe is the versatility. If you are short on time and don’t feel like taking the extra steps to make the Alfredo sauce you can absolutely toss your pasta in extra red sauce and call it a day. Sometimes I go the red sauce route, sometimes I go the Alfredo route. Sometimes I even toss my pasta in extra red sauce AND ricotta cheese and that is delicious too. Either way you will end up with a dinner your family will love!

Whenever I use a convenience product like the panko bread crumbs I used in this recipe I always caution folks to READ INGREDIENTS!  These are the products most notorious for adding a bunch of crappy ingredients that don’t need to be there just for the sake of keeping the product on a shelf for years without it going bad. I get so frustrated with brands like Progresso who willingly put profit and production above ethics. When it comes down to it, there should be no reason any breadcrumb product contains ingredients like partially hydrogenated oils and high fructose corn syrup. When I started reading labels one of the first products I immediately threw away were the breadcrumbs that had been lingering in the back of my pantry forever. That alone should have indicated to me that something just wasn’t right with the product to begin with. Since that time I’ve experimented with making my own breadcrumbs (which works wonderful too!) but this time I opted for an organic panko product I’ve found in most mainstream grocery stores (check their organic section).

Here’s the product I used as well as my favorite cast iron skillet! 🙂

*This is a bulk listing.

Chicken Parmesan Alfredo: Two of my favorite Italian favorites combined to create a delicious dinner your whole family will love!

 

Filed Under: Entrees, Recipes

Creamy Chicken and Dumpling Soup

January 4, 2015 by Dana

This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and leftovers!

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This soup will hit your mouth like BAM! The perfect dreamy, creamy, comforting chicken soup + dumplings. Does it get any more comfort food then this? I think not. 🙂

While the Holiday cheer was wrapping up I was all like *Creamy Chicken and Dumpling Soup must happen now!* Parties are over, gatherings are over, and I don’t have to share with anyone! This soup = Not for sharing! That is, unless your trying to impress your hunky new man (or woman), or trying to prove to your kids that you are indeed the best cook ever and nobody will ever come close to Mama’s home cooking.




Speaking of Mama’s home cooking… I have an 8 year old that is determined to tell me about every single time in his life that he hated my food. Today in the car I heard something along the lines of:

“Remember that time that you made that lasagna with the broccoli and squash and you promised me that you were going to save a corner with no veggies for me, and then you didn’t, and then you actually burnt it and I hated it. Remember that time?”

Of course I remember that time honey, the time I actually tried to get you to eat broccoli and you acted like I was trying to kill you. How could I possibly forget that you don’t understand that cruciferous veggies are loaded with all the good stuff to keep your little body growing the right way? How could I possibly forget that I didn’t make enough béchamel to cover the noodles completely and ONE BITE got a little crispy on top? One….bite….!!!!! Kids, they don’t forget a thing!

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Cooking Tips and Techniques

  • I used chicken breasts for this soup, however you could sub 2 cups of shredded chicken if you’d like.
  • I added 1/2 cup finely chopped kale for some extra nutrients. I added it very last so it didn’t get soggy and gross. I promise, you can’t even tell it is there! Oh Hi Kale! 🙂
  • I adapted this recipe for the dumplings. I used whole wheat white flour, which does yield a courser dumpling. I advise using whole wheat flour MOST of the time, but if your family isn’t used to whole grains you might want to sub 1/2 all purpose. I loved the dumplings, they had a great flavor, and the longer they sat in the broth the better they were!
  • The dumplings will get bigger after you drop them in your pot. Small dumplings = better dumplings because if you make them too big you will end up with a weird center.

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Filed Under: Entrees, Recipes

Coconut Chicken Fried Rice

December 29, 2014 by Dana

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Well Christmas just flew right by, didn’t it? Of course the last few days have been an absolute hurricane at my house, however today I managed to get a few things in order. My oldest son is home from school this week, so you know what that means, I’m officially a referee now! I think I heard the words “He hit me” more times today then I ever really wanted to hear them. Actually, I’d be totally fine if I never had to hear those words again! 🙂


Amongst all of the chaos I somehow managed to muster up the energy to put dinner together tonight and it was one of those Ohhhh-Soooo-Takeout inspired dishes that did the trick BUT was made with all real, healthier ingredients then you would typically find in takeout food. I was surprised how great the consistency of the sauce turned out because it reminded me of something JUST LIKE you would get from Panda Express. Three Cheers for creating a great sauce with a few simple ingredients that would surely rival Panda Express!

Speaking of Panda Express, I actually looked for their ingredients online and wasn’t able to find ANYTHING. Being tight-lipped about ingredients? Not cool Panda Express! Of course, I know their food is GMO-laden, and probably contains a lot of soybean oil and high fructose corn syrup, but I’d be curious to see what else is hiding in there. They do claim that they only use “natural forms” of MSG so that makes me think they use yeast extract or other flavor enhancers instead. Tricky, tricky! If anyone knows where to find their ingredients shoot me a comment! 🙂 Or better yet forget about them all together and make your own!

I put this delish Coconut Chicken over fried rice, but it would also go great with sticky white rice (GASP!) or brown rice. Ok, I know… the white rice. But there is just something about it that is so wonderful and amazing in every way that makes it perfect for a sticky sweet/spicy/salty sauce. Food heaven is that you???? I have to admit I can eat 100% whole wheat bread and pasta all day every day and never miss the bleached/refined stuff but the sticky rice with takeout-style food is my bleached grains pitfall. Just being honest! If you decide to forgo the extra fried rice steps I would recommend doubling the sauce recipe so that you have a little extra goodness for the rice.

 

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Cooking Tips and Techniques

  • For best chicken results filet chicken (cut in half lengthwise) first, then cut into small chunks, and finally thin slightly with a meat tenderizer. This will ensure your chicken will cook through easily because it is thinner, and it will be nice and flat for a crispy finish. It sounds like a lot but I promise the extra few minutes of effort it takes will save you cooking time and yield a perfect bite of chicken!
  • Rinse pan after each batch of chicken is cooked (unless you are using a non-stick surface, then you can just wipe down with a paper towel, and add more olive oil). I used two chicken breasts, and only had to rinse pan one time. This ensures none of your chicken will end up stuck to your pan!
  • Heat your pan well in advance. I put my oil in the pan and allow it to heat up on low while I’m breading my chicken. When I’m about to cook my chicken I turn it up to medium.  I don’t go any hotter then medium/medium low because I’m using olive oil.
  • Sauce can be cooked in the same pan as your chicken! Save yourself a dish, and use the flavor of the stuff on the bottom of your pan for a delicious sauce. Yumm!
  • Any veggies you have on hand can be used in the fried rice. Have a ball, throw in them all! I went broccoli  heavy cause that’s just how we roll. Hello Cruciferous veggies!

coconutchixfriedrice

 

Filed Under: Entrees, Recipes

Loaded Cheese Fries

November 28, 2014 by Dana

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Happy Black Friday! I hope everyone had a fantastic Thanksgiving. We had yet another great Thanksgiving with tons of food and time with family. My husband had to work today so no Black Friday shopping for me yet but I might venture out this evening. 🙂


And then…. these Loaded Cheese Fries happened! No mystery Kraft Cheeze Whiz, no bagged fries with tots of extra ingredients including GMO’s, just real ingredients put together to create a real food version of an all time favorite. Say something Kraft, I dare you! And please, if a word contains a Z instead of an S, that might be an indication you have a processed food disaster on your hands!

I must admit, I grew up eating Cheeze Whiz, because again my parents just didn’t understand. Almost every single day I would come home from school and eat a microwaved soft pretzel with Cheeze Whiz (cringe!). I always had to spoon the cold Whiz onto my plate without even looking at it because it actually disgusted me that bad.

So what is Cheeze Whiz anywho? Basically a mix of dairy, canola oil, modified food starch, and preservatives. You know, some processed concoction only Kraft would be able to come up with. What do you really expect from the company who created Cool Whip? I surely don’t expect anything real from them so I made my own cheese sauce that is super easy, uses only 4 ingredients + seasoning and viola! Cheese fries with a real cheese sauce that taste 1,000 times better then that canned crap!

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Now that we’ve called out Kraft, let’s talk bacon! We always try to purchase bacon that contain natural nitrates. I know some people don’t think it matter either way, so do what works for you. FYI our natural bacon comes from Aldi, and is a bit cheaper then most mainstream grocery stores. 🙂 Love me some Aldi!

Last but not least, these Loaded Cheese Fries are perfect for tailgating, football parties, Holidays, or any other gathering you can possibly think of. I don’t think I’ve ever met a person who doesn’t love fries so these are the perfect crowd pleaser!

Please excuse this ridiculously huge picture! 🙂

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cheesefries

 

 

Filed Under: Entrees, Recipes

One Pot Chilli Mac

November 12, 2014 by Dana

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Comfort food in the best way possible, Chilli Mac!


I know, I know, where have I been? Well, you see there’s this thing called *my oven is like a million years old* and I burnt the skin of a chicken that was supposed to be another post last week. Then there was also this thing called *the lighting in my photo-taking room sucked* and the beautiful reindeer cupcakes I made were basically poo-poo in pictures. And Rudolf even had a shiny nose! 🙁

Speaking of my old oven… that thing! I could seriously just take it outside and have a grand ol’ time with it + a baseball bat. You know your oven is THE WORST when you actually have to Google how to move the racks. I wish I was kidding, but no. I Googled how to move the racks in my oven. *Face Palm* Apparently in the 70’s (I’m guessing) somebody who probably never used an oven decided the best way to move a rack would be to lift it from the very back of the oven. Yeah, totally would of never considered trying that. Just another joyful aspect of apartment living!

But then today… This Chilli Mac happened. And my lighting was nice. And I wasn’t Googling how to use my ancient oven. And there was copious amounts of cheese and greens to throw around to make everyone pretty. I mean really, does it get any better? Comfort food + Happy blogger and boys = Yay!!!!

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There is one thing in this recipe that I haven’t talked about lately on 3Boys and that is ketchup. I highly recommend seeking a brand that doesn’t use high fructose corn syrup in their product. Not only is it GMO, it isn’t good for us and the brands using it in their products basically just suck. BOO to them! Don’t buy their crap! Ok, I’m done. 🙂

Now that I got that vent off my chest let’s dive head first into a big bowl of Chilli Mac, shall we? This recipe combines the goodness of hamburger, whole wheat elbow macaroni, sharp cheddar cheese, tons of spices, ketchup, mustard and sour cream into a big, delicious hot mess. This hot mess will make you want to burn the roof of your mouth right off because you can’t wait just 1 minute for it to cool down. I know, I do it every time too. Basically take everything you have in your pantry, dump it into one big hot mess, and enjoy! Chilli Mac it is!

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*Don’t forget your greens! I served this with a big ol’ spinach and kale salad and some frozen mango!

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Filed Under: Entrees, Recipes

Crockpot Honey Mustard Chicken

October 12, 2014 by Dana

Dana Carvell (3BoysUnprocessed)


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Remember when I said I hated crockpot meals, then kept making more crockpot meals? Seriously.

But you know how indecisive women can be so I’m totally blaming my gender on this one.  In real non-food blogging life I’m actually pretty indecisive too. Like when my husband asks me a question and I say “I don’t care.” But somewhere inside I care, I do! I just can’t for the life of me make a decision! It is just too mind consuming to actually pony up and say what I want. No…clue…why!

But this CROCKPOT chicken though! It is so yummy and delish in all of it’s mustardy and honey-y glory. Yes, that’s two y’s because honey already ends in a Y. Yeah. So I hyphenated. And all the grammar people go nuts!

I hate to say this…but you know what else is really great about crockpots? The word *freeeedddoommm* singing in my head as I put the ingredients in the crockpot and walk away. Yeah, like knowing you totally have the next 4 hours to NOT spend in your kitchen piddling around over the stove and knocking over spices. Until I decided to make chicken stock.

Did you notice I said the words “knocking over spices?” Who else has a big pile of spices stored right beside their microwave in the most unorganized and clumsy fashion ever? You’d think being a food blogger and all I’d have a really nice spice organization system, like those little jars with magnets that hang right on the wall in the prettiest way ever. But no, I have this heaping mess of spices that is ever-growing and seems to get in the way all the time. Not to mention, try finding something in that mess! Where’s the pepper? Where’s the paprika? Heck, I can’t find it, so I’ll spend the next 15 minutes looking for it, only to find it right in front of me, on top of the microwave, where it was never supposed to be in the first place. Who put it there? Oh yeah.. I did yesterday. *sigh for all of those unorganized folks like myself* Just incase my husband is reading this… my birthday is next week *ah-hem* 🙂

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So I’m using whole grain mustard in this chicken because my wonderful husband kept buying it, and I kept putting it into a bunch of random recipes and realized it’s kind of a big deal (are people still saying that?). Now if you aren’t keeping whole grain mustard stocked in your refrigerator at all times already, I’m suggesting you do so. You’ll find a ton of ways to use it, in recipes not just as a condiment, that will make you wonder where it has been all your life. I’ve been using it in pasta salads all summer, in chili, sauces, and now in crockpot meals. So yeah, you can’t go wrong with whole grain mustard!

In addition to the whole grain mustard I added raw honey, soy sauce, and chicken stock. How simple is that? Believe me, it doesn’t sound like much but this chicken is out of this world! The addition of the soy sauce kicks it up 10 notches and goes perfectly with the other ingredients.

*Just check ingredients before purchasing! I have seen some companies sneak random things like high fructose corn syrup and preservatives in mustards. A good mustard should not contain anything that you wouldn’t keep in your own home.

 

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Filed Under: Entrees, Recipes

One Pot Veggie Mac N Cheese

October 1, 2014 by Dana

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30 minute meal right here! Feeding your family veggies has never tasted so good! Cheese meet veggies… 🙂

For real though, who doesn’t love some mac n cheese? It’s like an American diet staple. Please let’s remember the best mac n cheese DOES NOT… I repeat… DOES NOT come out of a box! Kraft Annies Velveeta. Even the “better” organic boxed mac n cheese still has a nice little packet of cheese powder stuff right inside the cute little bunny box. Now please, someone… anyone… what IS that stuff?


How, just how I ask… do you get cheese powder like that? Don’t know, don’t care! *finger snap* because anyone who has a stove can make their own mac n cheese with just a few ingredients PLUS veggies. Incase you think you are not included in that “anyone” even my mom can make homemade mac n cheese, and let’s just say she’s not kitchen savy.

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That’s real cheese right there! Cheese powder say what? That’s what I thought! In your face cute bunny packets!

Ok, now that I verbally abused the Annie’s bunny I’m just going to keep explaining how amazing one pot meals are that take LESS THAN 30 minutes to make. This reminds me so much of my Unprocessed Hamburger Helper recipe, in that it is made the same way. Instead of ground beef, I sautéed those lil baby bellas with a clove o’ garlic, and then I added the other goodies, put a lid on that baby, and let a little heat work it’s magic. Now, let’s not just walk away from our stove like those baby bellas don’t need supervision because they do. This pot needs stirred a little more then the Unprocessed Hamburger Helper but it is still very low maintenance and easy.

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If you are looking for a little more oommmph in your pot, go ahead and throw in some shredded chicken. A little protein goes a long way, so chicken could bump this meal up on the “I’m full scale” if you need it. 😉

Now excuse me while I go eat what is left in that pan!

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Filed Under: Entrees, Recipes

Crockpot Buffalo Chicken with Creamy Ranch Slaw

September 19, 2014 by Dana

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Yes, I just said Crockpot. You know, that ancient thing in my closet that I kind of hate? Yeah. That thing.


I know, I know, I said this was never going to happen. I let down all the new moms who need Crockpot meals, and the busy people who work all day and just want to come home to a good meal. But now, I can sleep easy at night knowing my blog is newly equipped with a Crockpot meal. Not just any Crockpot meal… the Crockpot meal of all Crockpot meals… Buffalo Chicken with Creamy Ranch Slaw!

Once upon a time I was a new mom too. A new mom who was just trying to get some food in my face because my life consisted of sitting on couch with a baby on a boobie. Every time I tried to get the baby off the boobie chaos erupted, crying happened, and I was again faced with the fact that I may never eat again. Then I had a genius idea, I’d use the Crockpot that I hated to make everyone happy and get a meal on the table. I happily searched for recipes and BAM! Buffalo Chicken in the Crockpot appeared and I thought my life was now complete. Being a new mom I had a sudden lapse in judgment because then I proceeded to use A RANCH PACKET in this concoction and wow… what was I thinking?!?! MSG much anyone??

You know the drill by now peeps so let’s hop on the “MSG is bad” train and take a little ride through Hidden-Valley-Sucks Ville while we go over the ingredients in these seemingly harmless packets. They seem so innocent, right? Just a few spices, right?

Wrong. These packets contain Malodextrin AS THE FIRST INGREDIENT. We know from my Taco Night Freezer Corn recipe that you will see this in a lot of spice packets. Malodextrin is a highly processed, likely GMO product that comes from corn. However Hidden Valley doesn’t stop there. They also throw in a little MSG and some “natural flavors.” Moral of the story, forget all that crap and add the spices yo’ self. That’s right. We don’t need their MSG and GMO corn to make Buffalo Chicken in the Crockpot because we have our very own spices! *High five for real spices*

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Now that we have all of that out of the way, let’s talk about Creamy Ranch Slaw. Yes, this is a thing now, and yes it is as good as it sounds! So delish, so creamy, so crunchy, so PERFECT to top a spicy Buffalo Chicken. The cream, the crunch, the spice… oh my! You need this in your life if you are a Buffalo Chicken lover. I promise as a former Buffalo Chicken addict myself I would not lead you astray with this one. I’ve had it all… Buffalo Chicken Pizza, Buffalo Wings, Buffalo Chicken Subs, Buffalo Chicken Fries (you know when I was 18 and didn’t care about ingredients in all of this crap!) ALL OF IT! You name it, I’ve slapped some hot sauce and ranch on it, fo’ real. Now let me tell you, this real food version rivals all of that crap and holds it’s own. You will not miss the deep fried crap slathered with hot sauce with a little MSG thrown on top. No, no. You don’t need that no mo’. You’ve got real stuff and it is delish!

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Creamy Ranch Slaw

Ingredients:

  • 2 cups veggie slaw (cabbage, broccoli, or any other variety)
  • 1/2 cup sour cream
  • 1/8 tsp garlic powder
  • 1/8 tsp onion salt
  • 1/8 tsp mustard powder
  • 1/8 tsp paprika
  • 1/8 tsp celery salt
  • black pepper to taste

Directions: Mix spices and sour cream, then combine with slaw and enjoy over a bed of Buffalo Chicken or between some buns.

 

 

Filed Under: Entrees, Recipes

Pork Carnita Bowl

September 5, 2014 by Dana

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Let’s just get real here…. these Pork Carnita Bowls are ridiculous. Ridiculously good that is! So ridiculously good that my husband took one bite and said “This is way better than Chipotle.” EXACTLY what I was thinking all day when I was eating it. Yes, I was chowing down on the meat all day because I decided it would be a good idea to make it ahead of time. That turned out to be a horrible idea!


Why is it a horrible idea you ask? Because you will want to eat half of it before the rest of your family even knows it is in existence. You might even think up some evil plot to hide it from everyone and pretend it never happened just so you can have it all to yourself. I’m not saying any evil plots went on inside my kitchen today, but I definitely ate a good third of the meat before anyone else even had the chance to taste it. When my toddler caught wind of what was going on he was trying to smuggle handfuls of meat into the living room without being noticed. Not gonna happen on my watch, bebe, because I know all about them smuggling tricks. I’m the master smuggler with my expensive organic chocolate bars that I’m so NOT sharing with any kiddos. I know all about hiding in a corner or closet and quickly enjoying every delicious bite before someone notices. At which point I pretend like I have no idea what chocolate they are speaking of. Chocolate? Where? 😉

Just incase anyone was wondering what exactly a carnita bowl is, here is my super awesome step-by-step picture thingy for your viewing pleasure. It is basically just like a bowl that you would get a chipotle, minus the random ingredients they use. Speaking of random ingredients I now present you with my Chipotle public service announcement. If you don’t care please pretend like I’m saying this really quickly just like the person at the end of the pill commercial who tells you your probably going to just drop dead as soon as you take it. Here goes:

Chipotle is not healthy fast food.  Their wraps contain partially hydrogenated oils (aka trans fats) and a bunch of other crap. They use genetically engineered soybean oil in all of their products. Just because they have cool bags and make claims like “grass fed” and “better” doesn’t mean they aren’t sneaking crap into your food. The End. Now please, look at my cool picture thingy! And while your at it Pin the picture thingy so other people can see how awesome it is.

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Wow, that was awesome sauce, wasn’t it? 🙂 Now, let’s talk more about making the meat because I have a serious confession.  You may have noticed, I don’t really do slow cooker meals. I know, I know, the new moms need slow cooker meals! But I’m over that phase right now (phew!) and slow cookers are just too boring for me. I need to be able to see the food and play with it while it is cooking because I’m just ADHD like that. I can’t bear the thought of putting my beautiful pork roast in a lonely, not to mention ugly (my mom got it for a wedding gift like 100 years ago and it is that baby poop green color. Anyone from that time want to explain that color to me?) slow cooker and leaving it all by it’s lonesome for a few hours. I mean, come on people, pork roasts need some lovin’ too and my ugly slow cooker isn’t doing the job. I just can’t. This is my officially official apology to all the slow cooker lovers. I’m sorry!

*This recipe would work wonderfully in a slow cooker though, so if your not as ADHD about food as me, give it a try!

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So what did I do if I didn’t use a slow cooker? I simply used my stovetop on low heat for about 90 minutes. Yes, 90 minutes to all of this awesomeness. That potentially means you could throw this on the stove when you get home from work along with the rice, go do a bunch of crap that you didn’t really want to do, and come back to some wonderful carnitas. If you are more of a nacho, taco, or burrito person this meat would be amazing served in any of those ways as well.

Carnita Bowl Seasoned Rice

Ingredients:

  • 2 cups rice
  • 1/4 tsp kosher salt
  • generous sprinkle adobo seasoning
  • 1 sweet bell pepper (red, orange, or yellow preferred)
  • 1/4 cup fresh cilantro

Directions: Put rice, seasoning, pepper, and water needed to cook rice into a pot and cook according to package directions. When rice is cooked, fluff with a fork and add chopped cilantro.

Filed Under: Entrees, Recipes

Balsamic and Bleu Steak Alfredo

July 27, 2014 by Dana

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Yesterday was my mom’s birthday and since her friends and co-workers took her out to eat I decided to cook her a meal at home. With 3 young kids going out to eat is an ordeal every…single…time! I know anyone with kids has sat through an excruciating meal at a restaurant thinking “I’m never doing this again” the whole time. One kid is yelling, one kid is under the table, and the other one has to pee… at that very moment you promise yourself NEVER AGAIN! Yet somehow…. someway… you end up right back in that situation, reminding yourself again why going to a restaurant with kids is a horrible idea. On top of that, I know when I go out to eat trying to find something with real ingredients is nearly impossible unless I’m going somewhere that specializes in real food, and I don’t know of any places like that in my area. There are a few small cafes that I trust for some things, but most “from scratch” kitchens still use some ingredients I don’t use at home. The great thing in my situation is that I know how to cook restaurant quality food at home, from scratch with ingredients I don’t feel guilty about eating. This Balsamic and Bleu Alfredo recipe did not disappoint!


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I admit, this idea came from Olive Garden’s menu (don’t get me started on their ingredient lists and unethical marketing). My husband’s company had a Christmas party there last year and just about everyone ordered the dish that inspired this recipe. I don’t quite remember what they called it but the flavor combination was a bleu cheese Alfredo sauce, steak, and balsamic reduction. My version of this meal is definitely upscale, from scratch restaurant quality, but hey, Olive Garden gave it a good shot!

I started this recipe by making a balsamic reduction to put on my sirloin before I grilled it. I admit, this part of the recipe stinks, literally, but open a window in your kitchen and have at it! Making a balsamic reduction is really easy and is a flavorful addition to meals, fresh veggies, and even fruit. If you’ve never made a reduction before the name speaks for itself. All you are doing is reducing a liquid into a sauce-like consistency that would coat the back of a spoon when held sideways. Look for a vinegar that contains only naturally occurring sulfites and no preservatives!

After I made the reduction I trimmed the fat from my sirloin, cut it into chunks, and then used a tenderizer to flatten the sirloin a bit. I did this because it makes it a heck of a lot easier to grill, and the acidity from the balsamic reduction will work wonders in all of the little nooks the tenderizer impresses on the meat. Once I had all of the chunks cut and thinned, I GENEROUSLY sprinkled the meat with garlic powder, freshly cracked black pepper, salt, and whole wheat white flour. I really emphasize the word generously because if you don’t season your meat correctly, this dish will be lacking in the flavor department as far as the meat is concerned. You want to see a coating of garlic powder and black pepper on every piece of meat. This will ensure that your meat is not under flavored.

I used a cast iron grill pan to “grill” the sirloin, and it worked wonderfully. When I use cast iron, I always heat it up over medium heat in advance. Once it is nice and hot, I melt some ghee (clarified butter) on the pan, and reduce the heat to low. A temperature that is too high will increase the chances of sticking and that is never a good thing. I would recommend NOT to purchase a grill pan with a non-stick surface because some of the chemicals they use on the non-stick cookware are highly questionable. By using cast iron and a pat of ghee, there is no need for any additional chemicals to prevent sticking. If you’ve tried cast iron and had problems with sticking in the past, don’t give up! Reduce your heat and your sticking problems will probably be resolved.

Back to the sirloin! 🙂 Once my sirloin was on the grill I gave each piece a nice drizzle of balsamic reduction, and ohhhhh they were so sticky and delicious! Once I drizzled the balsamic on I turned every piece to get a nice coating and allowed each piece to cook for 2-3 minutes per side. You should have a really sticky, flavorful outside and a tender inside. It doesn’t get much more flavorful then this!

 

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For the Alfredo sauce, I knew I didn’t want to over-do the bleu cheese. I purchased a serious block of bleu cheese a few weeks ago, and I knew I wanted to make an Alfredo sauce with it. The only thing is, my bleu cheese is powerful. It is super stinky and super tangy so a little bit goes a long way. I only used about an ounce of bleu cheese in the recipe, but some bleu cheese’s are different. If your not getting a good hint of bleu cheese in your sauce, go ahead and add more.

*If you are looking for a high quality, relatively inexpensive cast iron grill I highly recommend the brand Lodge! Here is a link to the grill pan I used.

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Filed Under: Uncategorized

Tex-Mex Potato Wedges

July 23, 2014 by Dana

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I’m just going to throw this out there…. these Tex-Mex Potato Wedges are epic. So epic I’ve included a ridiculous amount of food porn! They are over the top delicious and possibly one of my all time favorite food creations. These potatoes do take a little bit more time to put together then your average baked potato wedge recipe but they are soooooo worth it in the end!


Here are the steps to making these amazingly cheesy and delicious wedges:

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I’ve said this before and I will say it again… the key to the perfect oven baked potato wedges is boiling your potatoes before you bake them. This ensures you are going to get a really nice fluffy inside with a super crispy outside. Essentially that is what the perfect wedge is to me! The other important part of this recipe is seasoning the potatoes correctly. I’ve included the spices that I used, which are pretty standard tex-mex spices.

My secret weapon when it comes to the perfect looking potato wedges is paprika. You want color on your potatoes and paprika is going to do that for you.  Although this recipe already has chili powder in it, I still sprinkled extra paprika on the potatoes just to bump up the food porn appeal! One last thing to note about the spices… measure your cumin people! Too much cumin will ruin these potatoes so I wouldn’t recommend going over 1/4 tsp.

As for the toppings, the sky is the limit! I topped mine with sour cream (which I consider essential), avocado, and fresh tomatoes. Of course we needed to throw in some fresh produce to combat all of the cheese!

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Hand modeling jobs… here’s my audition! Come on… you know you want these beautiful un-manicured hands for your next job! 🙂

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Filed Under: Entrees, Recipes

Pineapple Chicken Stir-Fry Over Cauliflower Rice

July 19, 2014 by Dana

 

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If you like Chinese takeout, but hate the fact that there may be some unknown ingredients in it, this Pineapple Chicken Stirfry recipe is for you. I was never really a Chinese takeout type of person but my husband really loves it. When we really started thinking about what we were putting into our bodies and why, we began realizing Chinese takeout food really doesn’t fit the bill so to speak. There are a few reasons I’m going to discuss but let’s get to the deliciousness that is cauliflower rice!

My real goal isn’t to cut calories, and try to make a bunch of “low fat” or “low carb” substitutions to make my meals healthier. Instead I prefer to use 100% real ingredients as much as I can (which is pretty much 99% of the time). I don’t really have any issues with rice but I’ve been finding cauliflower so diverse and delicious lately that I just HAD to try cauliflower rice. Let me tell you, I saw so pleasantly surprised at just how good it actually is! Not only does it taste great it is super easy to make and has a really nice texture. I followed this Simpler Version of Cauliflower Rice from Nom Nom Paleo, however I used different seasonings in sticking with my takeout theme. If you are on the fence about cauliflower rice just take the plunge and try it because you will never look back! I promise you will be making it to go with everything and loving every bite. I love the feeling of eating a ton of veggies and this “rice” helps me do that without feeling like I’m missing something. I seasoned the rice with Tamari (Japanese soy sauce, GMO-Free, no additives or unnecessary ingredients), garlic, and white pepper and it was perfect for this stir-fry!

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I mentioned the Tamari, and this has been one of my best finds at the grocery store to date! It is basically soy sauce without any sodium benzonate or caramel color. I also opted for a Non-GMO and Organic brand because we do stay away from GMO products, and when in doubt I will always purchased a verified brand over a brand that is not verified. I also opted for a reduced sodium Tamari because I’m a little bit salt sensitive and soy sauces are loaded with sodium. The brand I used and highly recommend is San-J, which is also gluten free. I found this brand in the organic section of my local grocery store. Here is a link if your interested in San-J Tamari sauce.

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Nope, not missing any rice OR flavor here! Even my 2 year old gobbled this up like there was no tomorrow! One last thing I will mention about this recipe is that I used a homemade and unsalted beef bone broth. If you have homemade broth (chicken, beef, or vegetable), that would be ideal for this recipe because of the sodium content of  boxed broths along with the sodium content of the Tamari (can someone say salt bomb)! Anyways, if you don’t have homemade broth on hand I would suggest a low sodium vegetable broth in place of the beef broth. You may need to adjust the amount of Tamari you put in, so start with less and add additional Tamari based upon how salty you like things.

chickenstirfry

 Takeout Inspired Cauliflower Rice

Ingredients:

  • 1 head cauliflower
  • 1 tsp olive oil
  • 1/2 onion
  • 1 clove garlic
  • 2 tsp tamari sauce
  • 1/4 tsp paprika
  • 1/8 tsp white pepper

Directions: Roughly chop cauliflower head and put in food processor or ninja. Pulse a few times to obtain a rice-like texture. Put olive oil in small sauté pan and allow to heat up over medium heat. Dice onion and garlic, add to pan, and sauté until translucent and tender. Add cauliflower, tamari sauce, and spices. Stir cauliflower together with onion and garlic, then place lid on pan and allow to cook for 5-10 minutes or until soft.

 

Filed Under: Entrees, Recipes

Homemade Ranch Dressing-mayo free

July 14, 2014 by Dana

 

We have all seen recipes claiming to be “the best ever”. I hesitate to call any recipe that because it is a little bit gimmicky. I’m sure at least one of those “best ever” recipes really wasn’t! However, if I were to start coining that term, this would be the recipe I’d start with. It truly is like no other ranch you’ve had. It is better… a lot better!


If you’ve been going the Hidden Valley route, fear not… you’ll never want to eat that crap again after tasting real ranch dressing. Real ranch dressing that doesn’t contain genetically modified soybean oil or any of it’s friends, like EDTA or MSG. The truth is, those ingredients don’t have to be in any dressing, including ranch. So instead of hitting up the middle of the grocery store just grab yourself a container of sour cream and a few spices and you will be all set to make your own ranch dressing.

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This recipe is going to give you a dry mix of ranch dressing spices. All you need to do is simply add the spices to 1/4 cup of sour cream, and 1/4 of a cup of milk and stir. When you want fresh dressing, no need to measure all the spices out again. Just grab your pre-mixed ranch spices and add them to the sour cream and milk. You’ll have enough for that day, and maybe one or two more servings depending on how much you love ranch!

You may be wondering, where’s the mayo? Well mayo is kind of the same thing as bottled ranch dressing. It also contains soybean oil, preservatives, and other stuff that doesn’t need to be there. That is why I choose not to use mayo in my household at all. I’ve simply substituted sour cream instead of using mayo because sour cream doesn’t contain any random ingredients or additives. The simpler the better!

ranchdressing

 

I just knew everyone was dying to know what my fingernails look like. I asked my husband to be the hand model but his hands just aren’t as pretty as mine (he is a construction worker). Well, here mine are in all of their unpainted and un-manicured glory. This is what life looks like with 3 kids people. No time for fingernail painting! Maybe someday… 🙂

 

Filed Under: Dressings, Recipes

Creamy Parmesan Peppercorn Cauliflower

July 9, 2014 by Dana

 

parmesancauliflower


I am almost embarrassed to say this, but I ate almost all of this! My husband stepped outside to talk to the neighbor and I kept going back for more, and more, and more. Then finally when there was 2 pieces left I had to remind myself he had to at least give me his opinion on the recipe!

Everything about this recipe makes it delicious…especially the crunchy outside the cauliflower gets when you roast it.  This is a recipe that could really wow a dinner party! The texture is just right, the cauliflower looks beautiful, and who doesn’t love cheese! Your friends will think you secretly went to culinary arts school or something when they taste this cauliflower because it is THAT good. Plus, cauliflower isn’t exactly the first side you think of when planning a dinner, but this s a great outside the box recipe to show people veggies can be delicious. I really wanted a good shot of the sauce, and here it is. Tell me that isn’t a beautiful sauce! I love the specks of paprika (secret to making roasted cauliflower look nice), and peppercorns.

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This is a two step recipe. The cauliflower is prepared by seasoning it and tossing it in olive oil, then roasting it n a sheet tray in the oven. The sauce is prepared on the stovetop, then the cauliflower is tossed in the sauce to finish it off. The sauce only takes 5 minutes to put together, so I just waited until the cauliflower was just about done roasting to start the sauce, that way it wasn’t sitting around waiting for it’s buddy to come out of the oven. 🙂 Also, just to note, using 1 head of cauliflower makes enough for about 2 people. If you are cooking for more, I would suggest doubling it.

Filed Under: Recipes, Sides

Thick and Creamy Cheeseburger Macaroni Soup

July 2, 2014 by Dana


Ok, I admit my husband was right on this one. Don’t expect that I’ll be singing his right-praises any time again soon, but this one was a homerun! No, it was a grand slam. But don’t ask me anything else about baseball because those are the only two terms I know so let’s just move on.

While I was slaving over a hot pot of soup my husband walked by and suggested I add some mustard. Like, for real. Sometimes he is the voice of reason, but I was skeptical about this one for a minute. Then I remembered this genius little pizza we used to make at a café I worked at and I thought maybe he was on to something. I reluctantly added a little and it was pure manly goodness. It was reminiscent of those two love birds ketchup and mustard coming together on one bun, and oozing out in some sort of orange goodness that only ketchup and mustard can produce. If you are totally salivating right now this one is for you! Now where’s the bacon!?!

cheeseburger soup

This is one of those dishes that just won’t go away. You think you are done but you just keep coming back for more until your day is officially a fat day now. You know, one of those days where you’ve eaten like a cow for the past 10 hours but your still considering a huge bowl of ice cream after the kids go to bed? Yeah, this may or may not induce a day of shameless eating because it is just so good and you can’t get away from it. Don’t say I didn’t warn you!

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Some tips for this recipe… you may need to adjust the seasoning to taste. Also, if you prefer a thicker soup add 2 Tablespoons of flour at the end to thicken it up more. This will reduce the amount of broth you will have. This isn’t a super brothy recipe to begin with, so if you’d like it thinner I would suggest adding an additional cup of milk.

Filed Under: Entrees, Recipes

Oven Fried Chicken

June 23, 2014 by Dana

 

I’ll be the first to admit.. I LOVE fried chicken. Have you ever met anyone who doesn’t though?


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When I was younger, I remember my parents taking me to Hardee’s after church. Remember Hardee’s? Apparently they are still around. Who knew?!?! I totally thought Wendy’s would have taken them down by now. At that time (20 some years ago) everyone was lovin’ the fried chicken at Hardee’s. You know, because it was the 90’s and people were snackin’ on SnackWells and Rice Cakes…then having some fried chicken. Not exactly how you remember your childhood? That’s probably a good thing! *face palm for SnackWells*

I always got the same thing at Hardee’s. If it was breakfast I would get the biscuits and sausage gravy, and if it was lunch I would get friend chicken. I know, I know, WHHHYYY!?!?! I was a kid though and had no idea this stuff was horrible. Now don’t get me wrong, a piece of fried chicken every once in a while isn’t going to kill anyone, but now-a-days I realize the oil they fry the chicken in is likely GMO and may even contain some preservatives and trans fats. Trans fats = deadly. Enough said!

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Then one day a light-bulb went off above my head. How about I make my own chicken in the oven. It will be crispy, juicy, and delicious. No deep-fryer, no GMO oils, no trans fats. Just chicken, butter, spices, and whole wheat flour. Yes, it is THAT easy. And yes, this is one of those times I wish I would have realized this sooner.

For this Oven-Fried Chicken I first marinate the chicken in buttermilk, then pat it dry. After that I season the chicken GENEROUSLY with kosher/pink Himalayan salt, and pepper. I mix the spices together, season each piece, then dredge it in flour. I bake in the oven for about 30 minutes, then give each piece a nice rub of butter, to ensure the skin cooks up crispy and golden. How easy is that?

ovenfriedchicken2

Not only do I love this meal because it is extremely delicious, it is also really inexpensive to put together, as chicken leg quarters don’t cost as much as breasts, or boneless chicken meat. I served this Oven Fried Chicken with a baked sweet potato and asparagus to add a ton of extra nutrition to this meal. Take a look. 🙂

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ovenfriedchicken

 

 

 

 

 

Filed Under: Entrees, Recipes Tagged With: complete meal

Unprocessed Lasagna Helper

June 12, 2014 by Dana

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Once upon a time I went to the grocery store and came home with a LIVING basil plant by accident. I don’t do plants because I live in an apartment with 3 kids and a husband and well… boys love dirt! I’ve tried and tried to love on a plant in my very own home but it never really seems to pan out the way I was hoping.


Like the time my mother in law sent me a plant when my middle son was born. I had such high hopes, I brought him home from the hospital with the new baby and he was like a new member of the family. We took him outside, we gave him a great home, and he even moved all by itself! Planty was his name and I have many fond memories of him brightening my day with his wonderful natural presence.

Then one fateful day my baby grew into a toddler and started tearing up my house. Little ol’ Planty never even saw the big bad toddler coming. All of a sudden Planty was flipped upside down all over the carpet, his dirt everywhere.

“What should we do with him?” I asked my husband, who kindly suggested Planty be banished to the porch forever. As the days grew shorter and the nights colder, Planty began to shrivel like a poor ol’ fellow and one day…. I knew it was his time. The plant I tried so hard to love on, was gone forever, his leaves shriveled and yellow. RIP Planty!

Now, what is a mom of 3 boys to do with a basil plant that will inevitably be ruined by one of them? For now Basil Man is sitting in a mason jar on a window sill, unharmed by any children. Here is sweet Basil Man now sitting pretty as a food prop! Isn’t he beautiful! 🙂

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Speaking of basil, nothing puts a smile on my face like the smell of fresh basil. Why buy something in a box and miss out on such a wonderful smell and taste? With this recipe you will never have to miss that perfect fresh basil smell again. Just like my Unprocessed Hamburger Helper recipe, this is the all REAL ingredient version of a processed classic that contains nothing but awful ingredients.

Speaking of ingredients it is time for me to go all ingredient freak on you because this is important stuff, right? OF COURSE! The boxed version of this includes partially hydrogenated oils (trans fats), MSG, monoglycerides (potential hidden trans fats),  GMO cornstarch, hydrolyzed soy protein, artificial colors, and a few other questionable ingredient. For reals General Mills? Like are you trying to kill people or are you trying to kill people?

Thankfully, we never have to turn to General Mills again for this delicious dinner. It is SO SIMPLE and easy to make yourself and the ingredients are quite obvious. Cheese, buttermilk, basil, tomato, salt, spices, VIOLA! This is made just like the old classic…. brown the beef, add the other stuff (except the basil), bring to a boil, let simmer, enjoy the goodness.

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Filed Under: Entrees, Recipes

Homemade Hamburger Helper

June 7, 2014 by Dana


This Homemade Hamburger Helper takes a classic boxed item and turns it into a homemade favorite that the whole family will enjoy! Just a few simple ingredients will knock the boxed stuff right out of the ballpark. 


 


*This post was originally created in 2014. The next year I updated the images, and now in 2018 I’m revamping the whole post to reflect all the feedback I have gotten from readers who have tried the recipe.

Homemade hamburger Helper

First and foremost, this Homemade Hamburger Helper has kept PLA running since the beginning! This post is my first VIRAL recipe, the recipe that just would not quit. I felt the need to revamp it because my writing and photography skills have drastically increased since the time I created the post and I wanted my #1 post of all time to reflect how much I have grown.

I have to admit, I’m still making this recipe on a bi-weekly basis and my kids ask for it all the time. I NEVER have to worry if my kids will actually eat when I cook this Homemade Hamburger Helper. It is just a great recipe all around if you are cooking for a family!

Reader Reviews

If you scroll down to the comments, you’ll notice a lot of readers added additional garlic powder + onion salt to the recipe. By all means, have at it! I just made this again today to re-test the recipe, and I stand by what I initially posted. The recipe called for 1/4 tsp of each. I do add additional course kosher salt at the end as well so that really bumps up the flavor.  The recipe is super customizable! I would suggest if it is your first time making it to follow the recipe and then tweak it to suit your taste.

A couple other readers suggested they needed to add more liquid. This really depends upon what kind of pasta you are using. Today I used elbow macaroni and I did need to add an additional 1/2 cup of water.

Kitchen Essentials

I have been asked quite a few times what kitchen gear I use, specifically my pots and pans. I couldn’t find the exact set, but I do have a full Kitchen Aid set that my husband picked out all by himself. Scary, I know. But he did a great job and didn’t even go cheap, which is really surprising. 🙂 I wanted to share because I absolutely adore these pots and pans as they have cooked so many wonderful meals for my family. There isn’t a day in my home that they aren’t used!

Products from Amazon.com

Homemade Hamburger Helper Recipe

Filed Under: Entrees, Recipes

Homemade Ranch Dressing

June 3, 2014 by Dana

ranchmix

This recipe is simple and easy! Mix the spices together, then mix it with sour cream and milk to make homemade ranch dressing. It can also be used as a dry rub, or seasoning for potatoes or veggies. A versatile and delicious mix of spices!


Here is what to mix for the dressing:

  • 1/2 tsp ranch dressing spice mix
  • 1/4 cup sour cream
  • 1/8 cup milk
  • addition cracked black pepper and salt to taste

Filed Under: Dressings, Recipes

Dry Rubbed Whole Chicken

June 2, 2014 by Dana

wholechicken

Whole chickens are severely under-rated! I can’t tell you the last time I have cooked with boneless, skinless chicken breasts because not only are boneless, skinless chicken breasts super expensive (3 or 4 organic are about $12), they are also dry if you don’t cook them right, and tend to lack flavor.


I choose to bake whole chickens because I’m not a huge fan of the Crock Pot movement that has swept America (cake in a Crock Pot, really?!?!). There are a few different ways I season whole chickens, but this dry rub is one of my favorites! This is the same seasoning blend I use for my homemade ranch dressing, but it takes on a whole new flavor rubbed on chicken skin! It is loaded with flavor, and everything blends together nicely. It is really a classic, savory, and slightly salty end result. This chicken can be served with anything from roasted potatoes, to rice, or a nice salad. This recipe makes a bit more then I needed for 1 chicken but I use this mix in other cooking so extra doesn’t bother me. If you don’t want extra cut the recipe in half.

ranchmix

 

Filed Under: Entrees, Recipes

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I'm Dana! Foodie + Photographer. Momma of 5. Baby lover. Coffee addict. Cooking through the chaos one recipe at a time! I've built this food blog out of a desire to create and share. My time spend around the table with my family and friends means the world to me. My hope is that you get to feel that too!

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Foodie + Photographer. Momma of 5. I've built this food blog out of a desire to create and share. I feel most alive when I'm talking with family and friends around the table. My hope is that you get to feel that too!

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