How-To Tuesdays {Week 6} & Announcement

It’s week six here at How-To Tuesdays! 
This will be our last link-up for a few weeks while our hosts take care of some outside things and we can get back on track. We are looking for another co-host, so if you are interested please get in contact with Caitlin over at Aprons, Trainers, and Bibs! 🙂 

My features from last week:

DIY Mason Jar Decor| My Paper Craze
Homemade Pie Crust | Yesterfood

If you are ever featured, please head over to Aprons, Trainers, and Bibs and grab a button to put on your page! She has the button featured on her blog! 


A few guidelines to read before submitting your link:
  • Link to a specific how-to post, not your home page
  • Share up to 3 new posts – keep it fresh – don’t link up the same posts every week
  • No links to promote giveaways, sponsored posts, other link parties, or your shops
  • Visit other links in the party, leave some comments, and share, share, share!
  • Share our button on your post, so that people know where you’re linking up, and so you have a chance to be featured! You must link back to us if you want to be featured!            

By entering a link, you give myself and the other hosts to feature your pictures on our blog. Proper links and credit will be given. 

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Fresh Quinoa Salad

Quinoa. Pronounced “KEEN-WA”. 
So good, so delicious, so amazing. 
My mom is a quinoa fanatic and puts this stuff on everything. Cereal, pancakes, salads…it’s seriously good on just about anything and everything! 
With, what I think is very little taste, and a tremendous amount of nutrients, Quinoa is the perfect little grain to add to your everyday pantry items! 

Last night I mixed together this amazing little salad for a side dish and it was delicious! 
So fresh and light, yet tasteful and amazing! 

-1 1/2 Cups Cooked Quinoa
-1/2 Cucumber
-1/2 Red Onion
-1 Yellow Bell Pepper
-1 Green Bell Pepper
-Drizzle of EVOO

This salad is so simple to put together. 
First, cook your quinoa. I did this in my rice cooker which makes it super simple. 
Then, chop up all your veggies and add them to a bowl, mix, and enjoy! 

This salad can be so versatile! Other things that I think would work great in this salad are: olives, any kind of beans, tomatoes, avocado, etc. Really it’s up to you! 

Have you had quinoa before?
What is your favorite way to use it?!

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How-To Tuesdays! {Week 2}

It’s week two of our amazing link-up party! Thank you to everyone who linked up last week! I LOVED looking at all the crafts and recipes! Y’all are really amazing people! Caitlin said last week we had over 400 views, that is awesome! Remember to SHARE SHARE SHARE so we can have as many people as possible link up with us each week! 

My features from last week:

Brussel Sprout Caesar Salad | Pellerini Proclaims 

Ask The Kids | Prototype Mama 

DIY Wood Easter Eggs | Sew Crafty Cat
If you are ever featured, please head over to Aprons, Trainers, and Bibs and grab a button to put on your page! 
She has the button featured on her post today


A few guidelines to read before submitting your link:
  • Link to a specific how-to post, not your home page
  • Share up to 3 new posts – keep it fresh – don’t link up the same posts every week
  • No links to promote giveaways, sponsored posts, other link parties, or your shops
  • Visit other links in the party, leave some comments, and share, share, share!
  • Share our button on your post, so that people know where you’re linking up, and so you have a chance to be featured! You must link back to us if you want to be featured!            

By entering a link, you give myself and the other hosts to feature your pictures on our blog. Proper links and credit will be given. 

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Best Brownies Ever

Have you ever had a recipe so amazing people know THAT dish? These brownies are THAT dish! 

On another note, have you ever had a piece of bake/cookware that you swear by? Because this brownies pan I use is the my holy grail kitchen item. But i’m getting off track here, onto the brownies! 

I’ve been making these brownies for as long as I can remember. (Okay, maybe just since I was like 13 and could bake on my own.) These are my go-to dessert. 
Can you guess which page my brownie recipe is on in the cook book?! 
The amazing pan I was raving about? Couldn’t tell you where it’s from or what brand it is, but BOY OH BOY is it amazing! I only use it for my brownies. Call me crazy, or call me genius. You pick. Either way, my method works. 
Alright, so let’s start the magic. Preheat the oven to 350 degrees. 

I usually use the stand mixer for this recipe, but baby girl was asleep when I was baking and I didn’t want to wake her, so hand mixing it was! Place all dry ingredients into a 
bowl, minus the sugar, and mix together until it looks like delicious hot cocoa mix. 

Next melt the butter. I only do mine so it is around this melted:

Cream the butter and sugar together if you’re using your stand mixer, or mix together by hand. Then add the eggs and vanilla. {Fun fact? My momma always told me to add one extra teaspoon of vanilla more than what it calls for. Try it. You won’t be disappointed.}
Also, when you hand mix this stuff together, it looks terrible. Don’t give up, it gets better. 

Ready for it to start getting pretty? Mix these two concoctions together. Go on with your bad self, mix. CREATE MAGIC! 

At this point, go ahead and stop to take a lick or two of the spoon. I know you want it. It’s okay, this is a judgement free zone. Go ahead…i’ll wait….


Now pour the batter into a GREASED pan. Don’t forget to grease it. You do not want brownies stuck to the pan. That would just be an uncalled for and totally avoidable travesty. 

Bake for 30 mins or until a toothpick comes out clean when inserted into the middle. 
Take out and let cool until devouring enjoying. Or don’t let cool, scoop some ice-cream on top, and sit back and enjoy a little piece of heaven. 

My heaven? These pieces. The corners. 

1 Cup Butter (Melted)                 1 Cup Flour
2 Cups Sugar                               1/2 Teaspoon Baking Powder
2 Teaspoons Vanilla                    1/4 Teaspoon Salt
4 Eggs                                          Optional Nuts
3/4 Cups Cocoa Powder

1. Preheat oven to 350 degrees
2. Whisk flour, cocoa powder, baking powder and salt together in a bowl.
3. In a stand mixer, or by hand, cream butter and sugar together. Then slowly add eggs, one add a time. Add in vanilla and mix well
4. Place dry ingredients in with the wet, and mix until fully incorporated
5. Pour batter into a greased 13X9 pan
6. Bake for 30 mins or until toothpick comes out clean when inserted into the middle
7. Enjoy the heck out of your brownies and share with absolutely no one
8. Kidding, share with everyone you know

There you have it folks, the greatest brownie recipe you will ever need in your life. Make them for your neighbors. Make them for your mother-in-law. Make them for your best friends husbands cousin. Just make them, enjoy them, thank me later. 

Are you a corner or middle person when it comes to brownies?
Do you prefer brownies with or without nuts?!

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Chicken Thai Chopped Salad

A few days ago I had found this recipe on Pinterest and I couldn’t stop thinking about it. 
I knew I had to make this delectable looking salad. Y’all, this Chicken Thai Chopped Salad was so good I made it two days in a row. Ya, it was THAT good. I made mine a little different from the original recipe, but here is mine! 

Chicken Thai Chopped Salad


For the Dressing:
-2 Cloves Garlic – Minced 
-1 Palmful Crushed Red Chili Flakes (more or less depending on how spicy you like it)
-2 Tablespoons Soy Sauce
-1 Tablespoon White Vinegar
-1 Tablespoon Red Wine Vinegar
-1 Tablespoon Lime Juice
-1 Tablespoon EVOO (Extra Virgin Olive Oil) 
-2 Tablespoons Sugar 
-1/4 Cup Peanut Butter
-1/4 Cup Water

Whisk all ingredients together in a bowl. I like to do this first before starting the salad so all the ingredients can marinade together and infuse flavors. 

For the Salad:
-1 Small Head of Cabbage
-2 Large Carrots
-1 Handful of Cilantro
-1 Cup Peanuts
-2 Green Onions
-2 Cooked Chicken Breasts 
-Salt and Pepper to Taste

First, boil your chicken in water on the stove for about 20 mins or until cooked. I cover mine and cook on medium high heat. 

Next slice the cabbage into thin strips as if you were making coleslaw. 

Shred the carrots anyway you would like. I did long strips and then did a rough chop with them. I used a vegetable peeler for this, but use what is best for you. 

Rough chop the green onions, cilantro, and peanuts. 

Once the chicken is fully cooked, let it cool and then shred it into bite sized pieces. 

You’re going to want to find a big bowl, and toss all these amazing ingredients together. Once you’ve given it a good toss, go ahead and drizzle that dressing you’ve been letting sit all over it, and toss a few more times. 

Let it chill in the fridge for 30 mins or so, a presto! One of the best salads EVER! 

This Chicken Thai Chopped salad is literally one of the most delicious things i’ve ever eaten. The hubs and I drizzled a little Siracha over ours and it was DEVINE! 

Do you enjoy salads?
What is your favorite kind?

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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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Homemade BBQ Ranch Dressing & The $12 Salad!

We’ve had this dish twice now in the last two weeks. It is delicious! 
This is such a simple thing to put together and I promise you, everyone will love it! 
My dad raved about this dressing and told my mom she had to get the recipe, so here you go mom….and all other people interested in a delicious homemade dressing with the $12 salad. 

Okay, okay, okay…it’s not really $12. We were joking the first night we had this that if you were to order this salad at somewhere like ‘Chili’s’, it would be $12.

Ingredients for Dressing:

1/2 cup Plain Greek Yogurt
1/2 cup Mayonaise 
1/4 cup Buttermilk
1/3 cup BBQ Sauce Of Your Choosing
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill 
Salt and Pepper To Taste

Mix all ingredients together in a bowl until smooth. 
I like to make this ahead of time and let it chill in the fridge for a little while, but however you do it is up to you. 


1 Head Romaine Lettuce
1/2 Can Black Beans
1/2 Can Corn
1-2 Avocados 
2 Tomatoes
2 Green Onions
2 Grilled Chicken Breasts


The awesome thing about this salad? It is SO versatile. You can truly add whatever you would like in it. This is what we have found works for our tastebuds, but again you can add anything you want! 
Add all ingredients into a bowl, mix, & enjoy! 

salad, homemade dressing, delicious

homemade dressing, salad, delicious

salad, homemade dressing, delicious

This dressing can be used on so many different things! It can be used as a dip, in wraps, and even on sandwiches! Try this one out, I promise you won’t regret it! 

Have you ever made homemade dressings before?
What is your favorite kind?!

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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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Homemade Pizza!

Let’s talk about how heavenly pizza is. The possibilities for pizza are endless and that’s why I would put pizza on my list of ‘Top 5 Favorite Foods’. Even better than just regular pizza? Making “homemade” pizza. Not only is it fun to do, but I love the different combinations you can come up with. Making pizzas are incredibly easy and also a great thing for kids to take part in! Last night I made two kinds; Pesto Spinach Artichoke and Buffalo BBQ Chicken.


Pesto Artichoke Spinach Pizza
-One crust
-Parmesan cheese
-Pesto (I used store bought but you could use homemade if you like it better)

Buffalo BBQ Chicken Pizza
-One crust
-Fully cooked shredded chicken.
-Buffalo sauce
-BBQ sauce
-Pizza cheese

For the Pesto Artichoke Spinach pizza I lightly brushed the crust with olive oil. Then I spread an even amount of pesto on the crust, followed by a few handfuls of spinach, artichokes, and a few handfuls of parmesan cheese. It’s as simple as that people! 

Next I did the Buffalo Chicken Pizza. I had leftover buffalo chicken from appetizers I made the night before. However, it doesn’t take much to make the chicken. Cook up the chicken, shred it, and toss it in buffalo sauce. There you have it. For this pizza, I also brushed the crust with olive oil. I then spread BBQ sauce on the crusted, spread the buffalo chicken around evenly, and topped it off with a few handfuls of cheese. 

I baked each of these in the oven at 425 degrees for about 10 mins. 10 MINS PEOPLE! 

I promise you all, there is no easier dinner! And the best part? It’s about what YOU like! Don’t like spinach? Don’t use it. Want less cheese? By all means don’t use so much cheese!!

Do you like homemade pizza?
What’s your favorite combination?

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