Baked Snapper with garlic basil sauce

Happy Wednesday!!!!

It is SO beautiful outside today!! We started our morning off with a very long and productive run..we stopped in a patch of grass and I did some lunges while the boys played. This morning felt like such an answered prayer.. between the glorious sunshine and the NO fighting from my two toddlers it truly seemed like a a quaricle ( quarantine miracle ..yes I made that up). I received so many DM's about my snapper sauce on instagram the other day so I am formally writing this recipe up on my blog!!! 

There is something about snapper that is my very very favorite.. I love how fresh it tastes and it works so perfectly with almost any rendition of a butter sauce. I am so spoiled because my parents have a coastal vacation home and my dad offshore fishes weekly.. so during this quarantine they  have been sending me fresh snapper home with our mutual neighbor ( who lives near me and also has a home there too) of course store bought is fine!!! But who doesn't LOVE fish from ocean to table!!!!

Ingredients:

2 large snapper filets

1 stick of butter ( can sub olive oil)

4 cloves minced garlic

juice of a lemon

freshly torn basil ( small handful)

1 handful grape tomatoes ( halved)

salt and pepper

cooked angel hair pasta

grated parmesan cheese 

Method:

In a saucepan add your butter and allow it to melt. Next add in the garlic, basil and tomatoes..I also add in a dash of white wine for extra flavor. Allow this to simmer and let the garlic fully flower and the tomatoes bust. Next Lay out your snapper on a lined baking sheet- take off any excess moisture with a paper towel. Salt and pepper the snapper on both sides. Next take your sauce and pour over the filets. Bake in the oven at 400 for twenty minutes. Once your fish is done.. take your leftover sauce ( that is pooling in your baking dish) and pour right into your cooked angel hair pasta. Squeeze lemon juice over the fish and sprinkle everything with parmasean cheese. 

SO delicious!!!!

Sausage Rigatoni Pasta

Hello All!!!! 

I am coming at you from day 5 of quarantine from the Frankhouser household.. today was pretty good. It definitely helped that Brandon was here ( he is still working during the week.) We did manage to get out and breathe in some fresh air..and we were able to tag team it with the kids which helped tremendously. I love my babies and cherish them from the marrow in my bones but as all mamas know.. we need a break. So right now as he is tackling bath time, I am able to type out this recipe, sip some wine, and allow my creative juices to flow. 

I have been writing recipes every day when I can.. sometimes I will be inspired by something I see on Pinterest and then I will race to the fridge to see which ingredients I can sub to make it work or I will think of something that sounds so delicious and then create a recipe which is what I did today.

Pasta is a language.. I swear.. you just feel the love when you take that first bite of rigatoni, oozing with fresh tomato sauce, herbs and mozzarella...it truly makes you feel something. I have SO much sausage on hand so I wanted to use it therefore the base of my recipe was born. You can do this with chicken, or shrimp if you had it ...even fish. You could also make this a vegetarian option and use canned beans, artichoke hearts, and fresh basil.. so pantry staples :) #quarrantinelife 

I don't know about y'all.. but since this whole quarantine we have been sitting at the table more often as a family...we are starting to get a rhythm and I appreciate that aspect of this whole deal. We don't rush to clear the table or yell at each other to bathe the kids.. we make messes and we talk. Anyways I hope that this recipe allows a mama ( or a daddy) to create an amazing meal in the kitchen.. full of love and full of flavor! 

Ingredients:

Rigatoni pasta ( or whatever you can find)

1 lb pork sausage

Pasta sauce 

Heavy whipping cream
Basil

1 Green Bell pepper ( chopped)

1 yellow onion chopped
1/2 cup chopped zucchini

4 cloves garlic minced

1/2 cup dry white wine

red pepper flakes

salt and pepper

italian seasoning 

avocado oil 

Method:

Start by sautéing your onion in some avocado oil until nice and soft. Next add your sausage until browned.. then add in the garlic and rest of the veggies. Add in your spices and continue to cook down. Add in your sauce and some red wine vinegar. Pop the lid on and simmer for 30 minutes. Heat up a pot with boiling, salted water and put in your pasta. Cook Al Dente. Drain and add pasta to the pot of sauce and veggies. Add in 2 tablespoons whipping cream and stir. Serve with fresh Pecorino Romano  or Italian cheese of choice! Top with fresh basil!

Not a blog worthy picture in the least but we were to hungry to do a good one!

EDIT** I started this post a week ago when I got the idea for this recipe. That is why the timeline is a little different in my anecdotal notes above.

Mediterranean Cold Salad

Good Afternoon Friends 

Today I am writing to you from a place of hope. I am trying to keep positive spirits and attempting to stay busy by cooking, organizing, outdoor time, and arts and crafts. I know many of you ( like me) are trying to keep your sanity all while managing little ones at home. It is hard.. I am with you, I am praying for you, and I am here to cook with you! I hope that during this time we can come together and truly try and live in joy. Let us sit at the table and enjoy a big meal because lets face it.. right now we have the time. We can cook that really lengthy dinner because we have a few hours for the beans to rinse, or the pork to marinate...we can try new things in the kitchen!!! This is exciting!!!! I am choosing to believe each and every day that God in fact does have a plan. HE ALWAYS has our best interest and even though many of us have questions...it is God who is in control!! I pray you can at least take time to read some of the following scripture that has helped ease my heart and mind. 

Psalm 13:05

Jeremiah 29:11

Hebrews 11:1-3

Hebrews 10:23

Romans 15:13

Also I have been listening to the Jason Gray station on my pandora - such uplifting music!!! I sang the entire time I created this meal in my kitchen today.. in a world that feels so much doom I felt SO MUCH JOY!!! I have moments of fear that creeps in when I allow it, I start to question...and feel scared because I don't have answers, I worry what tomorrow will bring but isn't it God who tells us in Matthew 6:34 " Do not worry about tomorrow, for tomorrow has enough worry about itself." I am attempting to live and focus on the present!! Right now that means for me

- Healthy Children

-Employed husband

- a beautiful home to abide in

- Energy to take care of my children and home

- A radio that plays worship music

- Hands to create, cook, and stroke my children hair

- WARM weather and Sunshine..warm weather is good for us!

Try making a list each day of things you are grateful for.. it can help drive the fears away. 

Now onto my salad :)

Ingredients:

2 cups cooked quinoa, rinsed and drained

1 can pitted black olives sliced into fourths

1 can artichoke hearts sliced into halves

1 can garbanzo beans

2 large tablespoons of hummus

juice of one lemon

1 pint of cherry tomatoes, halved

3 tablespoons of feta cheese

1/4 cup finely diced red onion

avocado oil

salt and pepper

Toss everything in a large bowl and chill for two hours. Enjoy!!!

*** You can add grilled shrimp, or grilled chicken for some added protein 

K.D Lemon Chicken Picatta

Happy Wednesday friends!!!

I am so happy to finally say that we are settling into our new home perfectly thanks to LOTS and lots of help from my in-laws and friends around the area. It feels weird moving back home.. but in a good way. It's nice feeling welcomed back to the area..we have a lot of friends and family who live here so it really is a blessing! The views of the Hill Country still tug at my heart but we know we will be back one day!!! 

Y'all my first dinner in my new kitchen was a major success!! I have two words. GAS. STOVE

Completely life changing I tell ya. The food cooks so evenly.. I am falling in love daily with all of my fancy new appliances. 

About the Recipe

I came up with this recipe years ago and actually did it in the crock pot. I've tweaked it quite a few times and have now introduced Whole 30 and Gluten free components into this dish to accommodate quite a few lifestyles out there. I actually love the vibrancy and flavor the lemons bring to the chicken!!! I served mine with noodles but an angel hair pasta would complement this perfectly!!!! Yo can also swap capers out for green olives or add them in with the other veggies ( we were out) Enjoy!

Ingredients 

4 chicken thighs -skin on

4 lemons ( you will use the juice, zest and skins)

1 can artichoke hearts

4 TB capers plus their juice

1/2 cup chicken broth

Almond Flour

S&P

Red pepper flakes

4 garlic cloves minced

1 shallot-diced

Parm. Cheese  ( optional)

Zucchini noodles ( or you can sub for angel hair pasta)

Dry white wine 

Avocado oil/ Olive oil

Method

preheat oven to 400

In a shallow dish pat your chicken dry and season them on both sides with salt and pepper. dredge each chicken in some almond flour until well coated. In a pan over medium heat add about 4 tablespoons of olive oil. Allow the pan to heat up and then place the chicken skin side down for about 5 minutes on each side ( until a  nice brown forms on the skin side). Then- set the chicken aside.

Next, to the same pot add a bit of dry white wine and scrape any bits left from the chicken ( this method is called de-glazing), then add in your shallot, garlic, and zucchini noodles. Cook veggies until soft and fragrant!!!! Finally you will add in the capers, artichoke hearts, olives ( if you have some), the juice of 2 lemons- along with 1 small teaspoon of zest, the chicken broth, and 1 TBS of almond flour for thicker. Stir this together and then nestle your chicken in with the veggies ( skin side up) along with some slices of lemons.

Place the dish inside the oven for 15 minutes and then check your chicken. Depending on the oven it may need more time. Sprinkle parmesan over the chicken and serve!!!!

Caramelized onions with Balsamic Mushrooms and Spinach

It is exactly ONE WEEK before we move into our new home!! Truly the main thing keeping me sane is the fact that I am able to still steadily cook in my kitchen. Cooking calms the nerves y'all... but at the same time I cannot wait to start cooking in my new kitchen. Such a gorgeous space and I have SO much fun storage!!! I truly can't wait to start doing some stories in the new kitchen.What a blessing! Anyways- tonight on stories I posted a quick and easy indoor steak recipe. I used my Le Creuset Grill Pan ---->  can be bought  HERE and simply seasoned it with olive oil, salt and pepper. I did use my amazing truffle oil spray linked HERE.. and let me just tell you this spray is such an awesome tool for elevating any simple meal! I used it on my pan to give the steak a truffle finish..but you could also spray it on top of risotto or a vegetable medley.. anything you enjoy the "truffle" taste- this cooking spray is great! I got it in my stocking stuffer :) 

So many of you asked about the veggie side that I did along side the steak! This would be so wonderful with a grilled chicken or fish! It's very versatile and healthy!!!!! 

Ingredients:

1 bag of organic spinach 

2 yellow onions sliced thin

3 cloves of garlic minced

 1 small box of sliced mushrooms ( whatever your choice I typically use bella)

2 tablespoons of balsamic vinegar

1/4 cup dry red wine

olive oil

1 tablespoon sea salt

2 tablespoons parmesan cheese ( shredded)

Method:

Start by sautéing your onions in olive oil over medium high heat.  You will cook these down for about 20 minutes!!!! Continue to babysit them... do not add the salt in until about 15 minutes in. Around the same time add in the balsamic to deglaze the pan as well as the wine. Continue to cook for a minute more then add in the mushrooms, garlic, and spinach. Cook until all are married together. Add your parmesean cheese and turn down low.

Smokey Chipotle Burgers

Happy Monday!!!!

On the blog today I want to share the MOST AMAZING burger with y'all!! OH MY GOSH! I made these last night and there were zero leftovers... ZERO!! I will say that they are a little bit heated so if you are a not a spice lover I will add that you should strain all the seeds from the adobo peppers OR just use the sauce that the peppers sit in and not the peppers at all. That way you can still achieve the same smokey flavor - but without the added kick. 

A few things...

I served these burgers open faced. We do not typically eat burger buns or a bunch of bread so I served them atop butter lettuce. Butter lettuce is my absolute favorite lettuce to wrap a burger in because its a heftier leaf and covers the entire patty. I also love to make wraps out of it too!! You can typically find it in the lettuce section of your grocery store. 

THESE ARE SPICY. I did not serve these to my kids. 

The chipotle mayo literally adds SUCH an amazing element to these burgers. It elevates it just a bit so it has a gourmet burger flavor. 

Now that I have totally talked these bad boys up allow me to please share this yummy and wonderful recipe with y'all!!!!

**These can be converted into meatballs :)!!!!! Instead of patties just make them into meatballs and add the caramelized onions, and shredded cheddar IN the meat mix instead of on top of them. You can use the sauce to dip them in!

Ingredient List

1 lb grass-fed ground beef 

burger seasoning of choice 

garlic powder 

juice of one lime

1 4 oz can of chilies in adobo sauce

extra sharp sliced cheddar cheese

1 onion -sliced

olive oil

salt and pepper 

1/2 cup Mayo 

Butter Lettuce

Method:

Begin by adding your ground beef to a medium sized bowl. Next add in about 1 large tablespoon of adobo sauce into the burgers. Add in burger seasonings and 1/2 teaspoon of garlic powder and mix thoroughly. 

On a foil lined baking sheet place patties and set aside. 

Preheat oven to 400 degrees and cook for 22 minutes. 

While the burgers are cooking go ahead and cook your onion. Add in a tablespoon of olive oil and all the sliced onions to the pan. Sprinkle some kosher salt and cook down for about 15-20 minutes until they are perfectly caramelized!!!!

For the sauce:

In a small food processor add in the chilies and remaining sauce, your mayo, and the juice of lime. Pulse until consistency is smooth and you have a beautiful smoky pink color!!! YUM!

Assemble Burgers

Once you pull the burgers out of the oven allow them to sit and cook for a minute or so, then place them on top the lettuce leaf, add your slice of cheddar, then your caramelized onions, and finally a dollop of smoky chipotle mayo. 

Serve with sweet potato fries and oven baked okra chips!!! 

Spaghetti and Meat Sauce

Hey friends!!

 I hope y'all are enjoying this Monday! We started our morning off at MOPS where we were able to listen to some really awesome moms speak about living a "simple, whole foods " type of life. Lots of great info! Anyways I popped on here to give you a run down on my super quick and easy spaghetti and meat sauce. This recipe is versatile because you can swap out some ingredients for cleaner ingredients ex. ( zucchini noodles VS angel hair pasta) and you can mix and match different veggies to suit you and your family! 

Ingredients:

1 Jar tomato basil sauce ( I use HEB organics)

1 pkg Angel Hair pasta/zuchinni noodles

1 16 oz pint of sliced mushrooms ** optional

1 green bell pepper chopped

1 onion 

2 cloves of minced garlic

olive oil 

1 lb lean ground beef

1/2 lb ground Italian sausage**optional ( this adds extra flavor)

shredded parmesan cheese 

1 bunch chopped basil

Instructions:

Over medium high heat add the onion and some olive oil to a deep pan or pot. Cook about 5 minutes and then add the ground beef. Cook until brown and crumbly then add your garlic. Stir until fragrant. Add in the bell pepper, mushrooms and stir until soft and wilted! Then add your sauce. Turn heat down low and let simmer for 1 hour. I sometimes add in 1/2 cup dry red wine ( chianti or cab) and stir that in too for a richer flavor. 

Serve over hot angel hair pasta or some zucchini noodles!! Garnish with lots of parmesean cheese and freshly torn basil! 

Faith and Food

Good morning y'all!

Happy Saturday- one of my favorite mornings. Brandon always makes us pancakes ( he has since we were dating) we typically stay in our pajamas and have no major plans but to just be together. As someone who loves to be on the go and with a plan all the time... it's nice to just have Saturdays for relaxing and nothing specific on our agenda. Last night while I was laying in bed with Jax trying to get him to sleep I had a thought. What if I incorporated more faith into this blog? It is no secret that I love and live for Jesus but so many other mamas are yearning for a chance to draw near to him. I feel that food and faith go hand in hand. While obviously food feeds our body and it's needs for specific nutrition, it is FAITH that feeds our soul and our spirit so that we feel full and satisfied living in the word of God. 

This is most definitely still a place for yummy recipes and great tips in the kitchen but I also felt in my heart that it is also important to share a little bit more about my love for Jesus and what he is doing in my life in hopes that perhaps it will help some of y'all too!!!

Here is the specific link to the bible I read every day 

The Beautiful Word Bible

Here is the link to the Devotional 

Beautiful Word Devo

Link to Prayer Journal

Prayer Journal

Apple and Sausage stuffed Acorn Squash

Happy Hump day friends!!! 

This morning I walked outside and felt the SMALLEST hint of cool weather.. no I mean the smallest hint but still, it was there!!!! I ran inside and poured a giant pumpkin latte and just got really excited for minute. Gosh I am READY for cool. 

Texas heat is no joke. 

I  have been cooking a few fall inspired recipes each week in hopes of scoring some wonderful crowd pleasing holiday recipes!! Any one else love to host over the holidays?? I find myself hosting A TON!! Albeit friendsgiving dinners, supper club, a small dinner party, or just having family in town in general. I am always looking for recipes that can feed a crowd and also that conspire with the general season. This Acorn squash was a HIT! My entire table ate their plates CLEAN! Including the picky 3 year old. Now there may have been a bit of bribing but he happily ate his dinner and didn't tell me it was gross. So that's great :)

Here is this wonderful recipe!

( feeds 4) double if you are feeding more

Ingredients:

2 large acorn squashes ( ends cut off and halved)

1 lb ground sausage

3 large celery stalks chopped

1 yellow onion chopped

dry sage

2 large apples chopped 

1/2 cup panko bread crumbs

1 cup parmesean cheese 

Method:

Lay your squashes on a baking sheet and roast them at 400 degrees for 1 hour or until fork tender. While the squash is roasting, start with the stuffing. Over medium high heat, in a large pan start by browning the sausage. Once brown and crumbled, scoop the sausage out and set aside. ( Be sure and leave the grease from the sausage IN the pan. Do not discard) Next sautés the onion, celery and apple together. Cook these down until very soft then add the sausage back in along with the bread crumbs and parmesean cheese. Pull out the Acorn squash and stuff with the stuffing. Sprinkle a bit more parmesean on top and pop back in the oven for an additional 5-10 minutes. Serve hot and enjoy!!!

Lemon Shrimp Pasta

WOO! Mamas!! We made it down another week!!! TGIF!! 

We have been back to our regular routine this week with exercise classes, and MDO for Jaxie, a playdate thrown in the mix and a fun surprise from a friend with some coffee!!! I meal prepped like a BOSS on Sunday so that when I did grocery pick up on Monday I had my meal plans SET for the week.

If I could offer any advice at all when it comes to home cooking.. PLAN PLAN AND PLAN your meals! It takes a little bit of thought and time but its so much easier to just KNOW what you are cooking instead of worrying last minute. 

This shrimp pasta is definitely something to write home about. its very simple, requiring only a few ingredients but the flavor is BIG! 

Ingredients:

1 LB butterflied and deveined fresh gulf shrimp 

2 lemons

1 shallot

4 cloves of garlic

1 pint cherry tomatoes halved

1 cup dry white wine

4 tablespoons butter

fresh parmesan cheese 

salt and pepper

Tonys Sachereys

1 cup flour 

Angel Hair pasta ( cooked)

1 sprig parsley ( garnish)

Method:

On a paper plate combine the flour, salt and pepper, and tony Sachereys . I eye ball each amount but I do liberally add some Tony's. Roll the shrimp around in this flour mixture until well coated. Set aside.

In a pan on medium high heat add in the butter. Once the butter is melted add the shallot, and then the garlic..cook until soft and fragrant. Next, add in the wine and cook down. Pop in the cherry tomatoes and cook until they are soft and popped. At this point you can add some more butter if needed or some more wine and cook down again. Lastly add in the shrimp and cook until pink and tails are curled!!! Once the shrimp is cooked throw in the pasta and toss until coated with all of the sauce and shrimp! Sprinkle fresh parmesean on top and a sprig of parsley for garnish :)

Sautéed Shrimp Salad

Happy Wednesday!

We are officially halfway through the week! Jaxie starts school next week and he is so excited!!! As a former teacher I get super giddy about all the things school related..I have a special school themed breakfast planned for him and I have his lunch box, back pack, and nap mat ready to go!! He thinks he is such a big boy getting to eat his lunch at school this year!!! I am definitely going to be making a highlight of bento box lunches to give other mamas some helpful and healthy lunch ideas!

The other day we had meet the teacher and I was pressed for time. I really didn't plan out dinner but saw that we had shrimp in the freezer so I just pulled it out. When it comes to shrimp I am really picky.. Shrimp should always be WILD caught!! I prefer to buy the whole shrimp and then just peel and devein them myself. I also love going to my local seafood monger and buying the shrimp from there too! 

I decided a salad would be easy but I wanted to elevate it just a bit..so I pulled out a few veggies, a shallot, and my FAVORITE Tesse mae poppy seed dressing! I love this brand of dressing so much because it works as an actual marinade AND dressing. So flavorful and also very clean. 

It turned out phenomenal! I had a few friends message me for the recipe and they loved it!! I have been asked to make a blog post so here we are!! I hope y'all enjoy!

Ingredients: this recipe serves two. Double for more.

1 lb wild caught gulf shrimp

1 lemon

4 garlic cloves minced

1 cup cooked quinoa

1 shallot

1 yellow squash

handful of grape tomatoes

1 red bell pepper sliced 

feta cheese

salt and pepper

romaine lettuce

spinach

Method:

Start by setting half of the spinach and romaine in a salad bowl then set aside in the fridge. Make sure lettuce is rinsed and dried..if you are making it for a crowd go ahead and use all of your romaine and spinach.

Meanwhile-devein and peel your shrimp. ( you CAN Buy it deveined and peeled so you can skip this step)  pat your shrimp dry and set inside another bowl. Salt and pepper the shrimp and add the minced garlic and juice of 1/2 lemon. Add about 4 large tablespoons of the Tesse Mae marinade and mix together well. Set in fridge for 15 minutes.

In a large pan over medium high heat start heating up some olive oil or avocado oil ( both work well with this!) add in the sliced squash, shallot, red bell pepper and grape tomatoes. Cook down until almost caramelized and then add the shrimp in!! Take care to dump all of the shrimp ( with the marinade) into the pan. Cook until shrimp are pink and tails are curled!!!!

Next assemble your salad

On top of the lettuce add in the quinoa, and top with the sautéed shrimp and veggies. Add some feta and some extra dressing if desired. I also added some marcona almonds and they were phenomenal!!!! Squeeze extra lemon juice on top if desired as well!!

I am so sorry I don't have a picture of this! I was not planning on making this into a post!! So you may just have to make it yourselves and snap a picture :)

Happy cooking!!!!!

Homestyle Pork Carnitas

Happy Tuesday all!!!! I hope you are enjoying the start of your week! If you are anything like me right about now I am lusting after fall weather and ALLLL the pumpkins!! It has been SO dang hot here in Texas..like torturously hot!! So I have been counting down the days until October which officially ( in my book) counts as pumpkin season :) 

Because I am so ready for fall I have been making some of my comfort foods that can easily be interchanged in the crock pot OR the dutch oven. They are mostly foods that slow cook ...so very tender meats, savory sauces..just comforting. Perfect for when the weather starts to chill down a bit. 

This Pork Carnita recipe is truly one of our favorites!!! I love it because you can serve it in tacos with all of your favorite toppings or you can eat it on top of black beans and rice ( sort of like a bowl style). Any way this is such a delicious meal to serve and also FEEDS PLENTY! If you are cooking for a crowd this is a wonderful Go - To recipe!

Ingredients:

1 orange 

1 lime 

pork carnitas ( or you can take a boneless pork butt and chunk it into 1 inch thick slabs)

salt and pepper

oregano ( dried)

2 cups water

cumin

1 yellow onion sliced

bay leaf

Method:

Start by dumping all of these ingredients into a large dutch oven. Coat the pork well with the seasonings and be sure and coat them with all of the juice. Leave the entire orange in with the pork as well as the lime. Slice the onions and layer them all over. Add in the cups of water and bring everything to a slow simmer. Pop the lid on top of the dutch oven and then place inside a 300 degree oven for 2 hours. 

layer a baking sheet with some foil, and lay each piece of pork out on the baking sheet.  Allow what's left of the juice to simmer down and caramelize a bit on the stove over medium high heat- about 20 minutes. you should have about a cup of liquid once you are finished. Shred the pork a bit and then pour the liquid on top of the pork. Broil for about 5-8 minutes on high in the oven. 

Serving Suggestions:

*Stuff inside a corn tortilla and top with chopped cilantro, sliced avocado, and mexican cheese

*Serve on top black beans and rice with chopped cilantro 

* Serve on top sautéed veggies 

ELEIN'S Cuban Chicken

Cuban Chicken

Happy Tuesday!!

 I hope that tonight's dinner gets you out of your comfort zone and introduces you to some cuisine that I learned from my very good friend Elein. 

Once upon a time around 6 years ago..I lived next door to a beautiful and very spicy cuban girl named Elein :) Elein and I had much in common including- our love for wine and cooking. We would take turns a few nights a week cooking dinner at each others houses. Sometimes it would be a recipe I came up with and sometimes it would be hers. She taught me some absolutely FABULOUS recipes..and this cuban chicken happens to be one of them. Over the duration of the 4 years we lived next door to one another we enjoyed wonderful conversation, laughs, lots of wine, and most of all the love we had for cooking other people food. One of the most beautiful friendships that I possess was born right in my very first kitchen. I hope you enjoy this recipe as much as my family and friends have!

Ingredients:

BONE IN and SKIN ON leg quarters and drumsticks- I buy a big Package of each

You can also just buy 1 lb of skin on thighs if you are cooking for a smaller family

Soy sauce or liquid aminos

Lowrys Teryaki marinade

1 can crushed pinapple

Pre heat oven to 425

In a small bowl mix together the lowrys teriyaki marinade ( 1/3 a jar)

a few glugs of soy

the can of crushed pinapple

in a baking dish lay your chicken and season them with back pepper and maybe a pinch of salt. pour the marinade over the chicken taking care that each chicken is well coated. ( I actually massage each chicken breast to ensure that it is well marinated. I am also aware this may freak some of you out!) 

Preheat oven to 425

cover your baking dish with foil and place in the oven for one hour-1.15 check your chicken after an hour as it should be starting to slightly brown. Pull the chicken out and take the foil off. Pop the chicken back in and set the oven to broil until it is a dark golden brown on top ( maybe 3-5 minutes)

We serve this meal alongside

Tomato Avocado Salad 

Black beans

and Cilantro Rice 

Crockpot Balsamic Chicken

Crockpot Balsamic Chicken 

Happy Sunday Friends!!! I pray you are all enjoying your day today!! By the time you read this it will be Monday AM! I am really pumped about cranking out blog posts BEFORE-hand so that y'all are no longer waiting on me to write them out!!! Life gets crazy with little ones as most of you know so I am hoping that this method works much better for everyone!!

It isn't quite crockpot season for me YET ( wait until fall and I will have a million and one recipes for the crockpot!) but what I love about the crockpot is that it does the work FOR ME!!! I have a commitment this evening with my family and it requires us to be out during dinner prep time.. So I came up with this very simple yet delicious crock pot dinner.

I love the versatility of this because you can serve it a few different ways- on top of a baguette, open faced, with some melted swiss...OR you can serve it in a taco...or like we will tonight- along side a green veggie and salad! SIMPLE!

Let me begin with the ingredient list:


Ingredients:

4 skin on chicken breasts ( double for more people)
1 can diced tomatoes
1 yellow onion thinly sliced
balsamic vinegar
salt and pepper
garlic powder
italian seasoning
chicken stock
fresh parsley for garnish


Method:

Start by laying your chicken in the insert of your crockpot. season the chicken liberally with the seasonings mentioned above.
layer the sliced onion on top, then the diced tomatoes, 1/2 cup balsamic vinegar and 1/2 cup chicken broth.


Cook on high for 4 hours. Serve as you wish and enjoy!

Parmesean Baked Pork chops with Roasted Okra

Good Morning!

The southern gal in me love to cook old school comfort dinners like pork chops. I actually love a good fried pork chop with some home made gravy. When I was a little girl that is how my dad would cook for me..so I developed a sense of comfort and longing for those particular foods!!! 

Frying pork chops is a bit time consuming.. and although delicious, I needed to find something a bit healthier for the way my family eats. I figured out how to bake a pork chop which is a hands OFF method to cooking pork. No babysitting by the grill or stove top...something every busy mom needs is a QUICK recipe! So therefore this method was born. I used breadcrumbs mixed with parmesan cheese and certain seasonings  and they turned out beautifully. 

Now the roasted okra was a game changer! I am always looking to find new ways for my family to eat vegetables that are both unique AND pleasing to my PICKY toddler's palette especially :) I love to roast vegetables because the vitamins are still locked in but the vegetable gives off a different vibe when roasted versus sautéed or steamed. 

I LOVE okra this was such a phenomenal side kick to the baked pork.

RECIPE BELOW!

Baked Parmesean Porkchop

Ingredient:

1 cup breadcrumbs

1 cup parmesan cheese

black pepper

garlic powder

1 egg lightly beaten

butterflied centerline boneless porkchops 

baking sheet with aluminum foil

Method:

In a shallow dish combine the breadcrumbs, parmesan cheese, black pepper & garlic powder. In a bowl lightly beat your egg. Dredge the pork chop in the egg and then fully coat on both sides the breadcrumb mixture. Lay on an aluminum foil baking sheet. Repeat until all the prokchops are breaded. Bake at 350 for 45 minutes ( check to make sure they are done. Everyones ovens vary) 

Roasted Okra:

Ingredients:

Bunch of whole okra sliced.

Paprika

cayenne

salt and pepper

olive oil

lined baking sheet

Method:

Toss the okra in olive oil and season with each seasoning...toss until all are coated. Bake at 450 for 15 minutes!!!

ENJOY! this is a wonderful, simple, and family pleasing recipe!

Unstuffed Bell Peppers

You know those days where your husband is working late, the kids have been NOT on their best behavior :) and mama you are just spent? Dinner is the last thing on your mind??! Days like that are tough and nobody wants to cook..I try my best to come up with healthy, flavorful but most of all SIMPLE recipes so that busy mamas can have a balanced meal on the table for their littles and husbands. Tonight's dinner is one of those where I am spent..I don't feel like being a gourmet chef and I just need something quick. 

ALAS my one pot UNSTUFFED Bell Peppers will make an appearance. 

This is actually a keto adapted recipe that I made my own and tweaked it to delight my family's way of eating. You can add an extra veggie or take out what you dislike. The choice is yours!!!

Unstuffed Bell Peppers

Ingredients:

1 deep and large pan or Cast iron skillet

1 lb grass-fed organic ground beef ( turkey is an option too)

1 lb pork sausage

2-3 bell peppers ( red, orange, and yellow)

1 can rotel

one yellow onion

small can tomato sauce

shredded cheddar

cooked rice or cauliflower rice

Method:

In a pan over medium heat up two tablespoons of olive oil. Once the olive oil is hot add in the onion and cook until almost soft. Next add in your ground beef and pork sausage ( pork is optional) and seasonings ( salt and pepper and italian seasoning) Then add in the bell peppers. Cook peppers until soft and fragrant..add in your rotel and 1/2 cup tomato sauce ( I used marinara). Cook down for about 5-7 minutes. Then add in your cooked rice ( you can also use quinoa or cauliflower rice). Stir in 1 cup shredded cheddar..add more if desired.

Serve with fresh avocado slices on top :)

Versatile Fish Recipe

Hello all!! I have received quite a few DM's on instagram about different ways to cook fish!! I have been showing a lot of seafood lately because during the summer my family and I tend to cook very LIGHT suppers. My husband loves to offshore fish so he is constantly bringing back fresh fish so I might as well cook with it! Am I right! YES! So over the years I have come up with quite a few ways to cook fish so that it isn't so mundane when we are eating it a few times a week. I apologize for the lack of pictures but I did NOT take any pictures of my dinner from last night!!! Y'all will just have to exercise your imagination to dream of what it may look like :) 

Below is a VERY simple and versatile way to cook just about any fish! I LOVE to use this simple seasoning on shrimp, redfish, snapper, you could also use it on tilapia or cod. Just about any fish will work with this recipe with the exception of salmon. 

Ingredients:

Chille Powder

Tony Sachery seasoning 

2 limes

1 stick of butter sliced into pats ( small squares)

olive oil

Baking sheet ( covered with Aluminum foil)

Method:

pat your fish or shrimp dry and place on the baking sheet. Rub the fish down on both sides with some olive oil and liberally season the fish with both chilli powder and some Tony Sachery seasoning. squeeze the juice of a lime on top and then layer each filet with butter pats ( if you are using shrimp you will cook with a different method and I will list that below) cook the fish in the oven at 400 for 20 minutes or until the fish flakes. 

*** For shrimp: Go ahead and season just as I described above. In a large deep pan add in 1/4 stick of butter or olive oil. Then add your shrimp. Cook about 3 minutes each side or just until the shrimp turn pink and the tails curl in.  

Snapper Pasta

Happy Monday Friends!!!

I am truly having a case of the "Mondays" over here..

this morning I put my sunglasses in the fridge, my phone in the cabinet, and then had a million chores and errands to run that I AM JUST NOW drinking my coffee. That is a darn Monday if I have ever heard of one...

Anyways!! It brings me great joy to say that I have SO many new recipes for y'all this week!! I am going to actually type up three today. In the future I am going to make myself a set schedule on blog posts and then have them up in the mornings!!! So y'all can drink your coffee and read the blog :) For starters I am going to be talking about my much loved Snapper Pasta that I made in stories this past weekend. While at the beach with my parents and family, I made the most divine pasta EVER!!! I have made this pasta for years but never with snapper...and well, the snapper was the total game changer!! I am actually unsure if I could eat the pasta without it now. This pasta is versatile so don't get worried just yet if you don't have snapper at home. You can make this with Shrimp or keep it as a veggie pasta. Those have both worked wonderfully for me in the past so those are my recommendations. It was decadent and buttery but also light enough that it doesn't take away from the main star of the dish.. the fish. 

Ingredients:

1 large bunch of spinach

1 pint grape tomatoes ( halved)

2 lemons

1 shallot

1 bunch basil- chopped

1 can artichoke hearts- drained and rinsed

1 package angel hair pasta 

capers 

1 small yellow onion -chopped

1 cup chicken stock ( or more if needed) 

1 cup dry white wine

salt and pepper

tony sachereys 

2 tablespoons whipping cream

parmesan cheese ( high quality) 

1 egg lightly beaten

flour ( can substitute for almond of coconut)

olive oil

2 large snapper filets ( or more depending on how many you need)

** can also substitute shrimp ** 

Method:

In a pie plate or shallow dish of some sort pour out some flour, add in salt and pepper, Tony Sachery seasoning, and a bit of parmesan and mix together. Dredge the filets in egg then coat them in flour mixture . Set aside on a rack until you need them.  

** Boil the water for pasta*

Next, start sautéing your shallot and onion in some olive oil, cook until soft. Add in a cup of white wine and reduce...add in the juice of one lemon..continue to reduce. Next add in your spinach, grape tomatoes, and basil. Continue to cook down until the tomatoes are soft and start to pop their juices. Add in artichoke hearts and capers ( with a little of the caper juice for extra saltiness and some zing!) allow these amazing flavors to marry and start on your fish!

** Add in your pasta and let cook for 10 minutes!*

In a large pan add in some olive oil and turn the heat up to medium high. Add in your fish filets and sear them for four minutes on each side. the fish should flake and there should be an am amazing golden brown crust once done. 

While the fishing is cooking add in your cream and 1/2 cup parm cheese and stir together. You should be left with an am amazing fragrant and creamy veggie mixture.

Serve the pasta, with the sauce on top, then top with the fish filets. Squeeze a little extra lemon juice if needed and garnish with some fresh parsley!!!

You will WOW your guests/dinner company with this one!

Creamy Shrimp Bowtie Pasta

Happy Thursday Friends!!!

Today I am posting about a much requested recipe on Instagram!! I hope that referring back here will make it super simple for you guys to keep this recipe in your back pocket! :)

So in regards to this wonderful recipe you will find flavors of zesty lemon shrimp, buttery caramelized onions, sun-dried tomatoes, a creamy sauce..all over delicious, hot, bowtie pasta!!!! This recipe is a crowd pleaser and is of course another " ONE POT" creation!!!!

Friends if you do not have a one pot please look into getting one!! They are amazing! I will link my favorites below.

Ingredients:

-Farfalle Pasta

-1 LB deveined and butterflied shrimp

-1/2 bag of spinach

-1 yellow onion sliced

-1 clove garlic-minced 

-16 oz sliced mushrooms

1/2 cup dry white wine

olive oil

salt and pepper

red pepper flakes

1 cup half and half

1 cup shredded high quality parmesan cheese

Method:

Boil your pasta and cook through. Rinse and set asid. Then over medium high heat, Saute' your onion slices in olive oil...add a bit of wine and cook down..add in a pinch of salt and pepper. once onions are caramelized and browned add in the mushrooms, spinach, and garlic. cook until the veggies are soft and "married" together nicely. pour in the rest of the wine. Once the wine is cooked down a bit go ahead and add in the shrimp. Cook the shrimp until pink..about 3-4 minutes each side!!! Take care not to overcook the shrimp..once they are cooked add the half and half and the parmesan cheese. Add the pasta back in and mix well!!! Serve with fresh parsley on top!!!!

Such a yummy one!!!

Links to some amazing ONE POTS!!!

Le Creuset 5 1/2 quart 

This is the 5 1/2 quart that I have and use DAILY!!!! I LOVE This size because it is very versatile.

Le Creuset Braiser

This is the Braiser I have and use for braising all of my meats!! It is wonderful!!!

Le Creuset 8 quart Oval Dutch Oven

This is the oval dutch oven I use for longer cuts of meats like a pork loin, roast, and pork butts. 

Now for some inexpensive options...

Amazon Basics Dutch oven - This comes in every size!!! Very compatible and similar to Le Creset 

Braiser- Very compatible with Le Creuset! Comes in a multitude of colors as well!!!

Mexican Meatloaf & a Cucumber, Tomato, Avocado Salad

Happy Sunday!!!

Today is Sunday Supper at my house but I wanted to pop on here because I have received a load of DMs on instagram about the Mexican Meatloaf!!! You guys this recipe is so simple.. remember you can also make them into meat balls if a "loaf" isn't quite your style. I will also add in my side salad recipe down below!! Enjoy!

Ingredients:

1 lb organic grass fed beef

1 red bell pepper chopped

1 1 bunch green onions chopped

1 zucchini chopped and quartered 

1 packet low sodium taco seasoning ( or mexican seasonings of your choice)

1 cup shredded Tillamook Mexican cheese

1 cup Salsa ( or more if needed) 

1 egg

1 cup breadcrumbs

Method:

Start by sautéing your veggies in a pan with some olive oil over medium high heat. Cook down until all veggies are soft. Meanwhile- a bowl combine your meat, egg, bread crumbs,  shredded cheese and taco seasonings. Mix well ...knead with your hands to ensure everything is well mixed. Once the vegetables are soft add them to the meat mixture and again, knead well and mix thoroughly. Spray a meatloaf pan with cooking spray and fold in your meat mixture. Top with salsa!!!! Cover and cook at 350 degrees for one hour. Take top off and cook an additional 10 minutes if needed!!! Its as easy as that folks! 

Remember! You can always form these into meat balls and place on a baking sheet and cook them for 20 minutes!!!!

Cucumber Tomato Avocado Salad

This salad is amazing!!! It is my go to summer side because its quick, easy, and fresh!!! Exactly what you need for a summer supper side!!!!

Ingredients:

Grape tomatoes- halved

1 cucumber- skinned and quartered

1 avocado-chunked

salt and pepper

italian dressing

Mix everything together in a large bowl and add in the dressing and seasoning. Chill for a few hours before serving!!!!