The Best Chilaquiles!

Okay, I can’t say the “best” because i’ve never actually had these before. However M approved, and that’s all I needed! This was such an easy meal to make and seriously SO delicious! This is a must try! 

food, dinner, recipe, chilaquiles

food, dinner, recipe, chilaquiles
-6 Corn Tortillas
-1-2 TBS Oil
-1/2 Cup Pinto Beans (or any beans of your choosing)
-1/4 Cup El Pato
-1/4 Cup Salsa 
-6 eggs
-A handful of Mexican Queso

First, cut your tortillas into triangles. I used a pizza cutter for this
food, dinner, recipe, chilaquiles

Next, heat your oil in a skillet of your choosing and place the tortillas inside. You want to let them fry in the oil for a few minutes until they are a little hardened up. 
food, dinner, recipe, chilaquiles

After the tortillas have cooked, place your El Pato, salasa, and pinto beans into the pan and cook until the tortillas soak up some of the sauces. 
food, recipe, dinner, chilaquiles

After this is done push all ingredients to the side to make room for the eggs. I chose to scramble mine, but you can cook them however you’d like. 

food, dinner, recipe, chilaquiles
After your eggs have cooked, all you need to do is top with your crumbled queso and cilantro and enjoy! 
chilaquiles, food, dinner, recipe

This is seriously such a simple meal. It was very filling and most importantly delicious. 😉 
Let me know if you try this one out! Thanks so much for reading! 

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Guest Post: Caprese Chicen Recipe!

{Today the lovely Rachel from RachMarie PR is gonna share an amazing Chicken Caprese recipe! I can’t wait to try this one out!}

I love anything Italian and basically anything caprese. Who doesn’t though, right!? So, when I saw a different variation of caprese chicken the boyfriend and I put our head together and came up with this version.

Super easy, quick and delicious! After eating my piece of chicken I even said, “I figured this would be really good but I can’t believe how good it really was, and how easy!” It was delicious. I can’t wait to cook, and eat, this again.

4 skinless chicken breasts kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
cherry tomatoes, halved – to taste
10 large basil leaves, finely chopped
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar – to taste


Salt and pepper both sides of chicken and set bake at 350 degrees for 30-35min, or until thoroughly cooked..
Combine halved cherry tomatoes (I actually cut mine into fours), olive oil, garlic and basil in a bowl.
When chicken has finished baking, remove from oven, layer the top of the chicken with slice mozzarella and tomato and basil mix.
Place chicken back in oven until cheese is melted. Remove from oven and drizzle balsamic vinegar to taste.

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How To: The Perfect Patty

Sometimes there are people who can whip up the perfect hamburger concoction, form it into perfect little circles, and grill them up like a boss. 
I am not one of those people. 
And if you aren’t either, this is the perfect post for you!!

Tuesday night we decided to grill up some burgers for dinner. I had bought ground meat and thought to myself, “how hard could making a burger be?” Until I realized I had no clue what I was doing. But alas, I did it. It was delicious. It was magical. It was perfect. 

Although I will tell y’all what I put in the actual burger mix, the real beauty here is how to make the perfect patty! Seriously, prepare yourselves….

Burger Mix:
-Ground Meat
-Green Onion
-Salt and Pepper
Mix together in a bowl until combined. 
hamburger, burger patty, perfect hamburger
Alright people, ready for the magic?! I used a Pyrex bowl to mix everything in and then used the same bowl to press the patty into. BAM! The perfect circular patty! Literally the easiest thing on this planet. 
hamburger, burger patty, perfect burger
hamburger, burger patty, perfect burger
I was even thinking that using smaller sized Pyrex bowls, you could make different sized burgers. Obviously. But using the smallest bowl, you could make the easiest sliders of any kind! YUM! 
pyrex bowls
After I made these I was feelin’ like a champ. Literally walking out to the grill saying “Not gonna toot my own horn, but I did pretty DANG good on these patties!” And what do I do?! WHAT THE HECK DO I DO?! I dropped the plate. HAHAHA. Go ahead, laugh, because i’m still currently laughing about it. M clearly thought it was comical too because he said “make sure you put in your blog post that you dropped the plate of them.” Thanks babe, thanks. 

How do you make your burger patties?!
What’s your favorite kind of sliders?

(I am in no way affiliated with Pyrex and all opinions are my own)

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Eggplant Parmesan: Recipe

A few nights ago I made a surprisingly delicious Eggplant Parm. I looked around so many different sites for a recipe and each one was having you deep fry things and make pasta from scratch. I didn’t want to do either, so I made my own recipe, if you will. I posted a picture to Instagram and more than one person asked for the recipe, so alas, here it is! 

This dish takes a little while to prepare because you need to let the eggplant dry out, but I promise you it is worth it in the end. 

-1 Eggplant
-Pasta sauce (homemade or store bought)
-Low fat mozzarella 
-2 eggs
-1 cup flour
-2 cups italian breadcrumbs

1. You need to let the eggplant dry out as much as possible. Cut your eggplant into about 1inch thick pieces and lay them on a cooling rack, cookie sheet, or whatever you want. I used a cooling rack. Liberally salt them. This helps the drying out process. I let mine sit for about 30 mins, then flipped them over and salted the other side. Let sit for another 30 mins. After letting them dry out, I patted mine dry with a paper towel. After you have let them dry, cut off the outer skin. 

2. Preheat your oven to 400 degrees and set a cookie/baking sheet inside.

3.Put your flour on a plate, whisk your eggs in a bowl, and place the breadcrumbs on another plate as well. Next, dredge each piece of eggplant in this order: flour, eggs, breadcrumbs. After all pieces are coated, pull the cookie sheet out of the oven and cover with about 4 tablespoons of EVOO, followed by your covered eggplant. Place in the oven for about 30 mins, flipping the eggplant to the other side after 15 mins. Pull out and turn oven to 350 degrees. 

4. After eggplant has cooked, you are going to assemble the eggplant, cheese, and sauce in a baking dish. Do one layer sauce, followed by eggplant, slices of the mozzarella and repeat. Also between layers, I did liberal sprinkles of parmesan cheese. 

5. Place in oven and bake until cheese is melty, about 15 mins. 

1 eggplant made enough for two people plus leftovers for lunch the next day. If you are feeding more people, up your eggplant count. 
I used store bought pasta sauce for this recipe. 

We served ours with salad. 
Have you ever had Eggplant Parm?
Did you like it?

Let me know if you try this recipe out and how it was for you! 

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5 Foods I Loathe

You know those foods that just make you cringe? Step into my world of absolute disgust as I tell you about the top five foods on this planet that I can not stand. 

1. Mayo
You know that episode of Honey Boo Boo where she licks the spoon of mayo? Ya, I almost threw up. I’m not afraid of it like Mama June, but I do hate it. Something about that white spread just makes me quiver. Can you blame a girl?

2. Jello
Jello is a consistency issue for me and I just do NOT like it. Something about the slimy, block like sugar substance just doesn’t fancy my tastebuds. 

3. Tuna
Tuna is probably the worst smelling stuff on this entire planet. Why? I’m not sure. But I would be a happy camper if I never smelt it again in my life time. Another problem with tuna? The majority of time people eat it, they mix it with mayo. Refer to answer one and you will find my dilemma.

4. Chili Cheese Fritos
A terrible combination at its finest. 

5. Celery
The funny thing about my hate for celery? I love the smell of it. If i’m ever cooking with it, or giving it to someone as a snack, I absolutely love the smell of it. If you’re one of those people who is going to tell me “celery doesn’t have a taste”, you can put a cork in it. IT DOES HAVE A TASTE AND IT IS TERRIBLE! Not only is it terrible, I feel like the taste of celery lingers in my mouth for WEEKS after i’ve eaten it and i’m constantly reminded of how terrible it is! 

There’s my fun food rant of the day for you! 
Which foods do you hate?
Do like or dislike the foods on my list?!

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First attempt at Homemade Almond Milk!

M and I have been wanting to try homemade almond milk for some time now. Its not difficult, by any means. We just never found the time to get around to it. I think our first attempt was pretty successful! This is literally the easiest recipe ever. And it is FAR cheaper than buying the stuff at the store! I became allergic to dairy after I got pregnant and it has been the most challenging thing for me to overcome. Lets be honest, I’m TERRIBLE at cutting dairy out. This almond milk was really tasty though and i’m excited to keep trying new things! 
Step 1. Soak almonds overnight up to 48 hours. 

Step 2. Rinse almonds and place in a blender. Add 4 cups of water per 1 cup of dry almonds soaked overnight. We added 2 tsp vanilla, and 2 tsp agave nectar but each of these can be played around with for taste. Let the blender go for two minutes. 

Step 3. You will need a strainer and a cheese cloth. Place a strainer over a bowl, then the cheese cloth over the strainer. This part was a little tricky for us seeing as we never have done it before, but we managed! We ended up straining it twice because the first time was still a little gritty. 
Step 4. Place in container, and enjoy! How simple is that?!?!

Have you ever made homemade almond milk before?!
What is your favorite way to make it?

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