Wednesday, November 2, 2016

Banana Greek Yogurt Pancakes

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These pancakes are not only a cinch to make, but they're also really healthy! Packed with a lot of banana flavor and some tang from the Greek yogurt, these pancakes will be sure to fill you up and give you a little boost to start your day. Enjoy!

Printable Recipe

  • 1 cup flour
  • 1 tbsp. baking powder
  • 2 eggs
  • 1 cup banana flavored Greek yogurt
  • 1 banana, mashed
  • Butter, for cooking
Combine the flour and baking powder in a large mixing bowl. In a separate bowl, combine the eggs, Greek yogurt and banana. Fold the wet ingredients into the flour mixture.

Heat a large griddle to medium heat. Add about 1 tbsp. butter to pan. Pour about 1/4 cup batter onto the griddle for each pancake. After about 1-2 minutes, lift the corner of the pancake, and if the bottom is lightly golden, slide the spatula all the way under and flip the pancake. Cook for an additional 1-2 minutes or until golden brown. Repeat with remaining pancake batter.

Serve pancakes warm with syrup drizzled on top.

Source: SK Original

Thursday, October 27, 2016

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe


  • 1 tbsp. butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1 1/2 cups half & half
  • 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
  • 1 tbsp. cornstarch
  • 4 oz. cream cheese, cut into cubes and softened
  • 1 tsp. yellow mustard
  • 8 oz. sharp Cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Wednesday, October 19, 2016

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!


  • 6 tbsp. olive oil
  • 2/3 cup freshly squeezed lime juice
  • 1/4 cup. fresh cilantro, chopped
  • 4 tsp. garlic, minced
  • 2 tsp. brown sugar
  • 1/4 tsp. red chilli flakes
  • 1 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 4 boneless chicken thigh fillets, skin removed
  • 1/2 green bell pepper, seeded and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1 small onion, sliced
  • 5 cups Romaine lettuce leaves, washed and dried
  • 2 avocados, pitted and sliced
  • Extra cilantro leaves to garnish
  • Sour cream, for serving (optional)
  • Shredded cheese, for serving (optional)
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Wednesday, June 1, 2016

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

  • 1 1⁄2 tbsp. paprika
  • 1 tsp. salt
  • 1 1⁄2 tsp. onion powder
  • 1 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. pepper
  • 1⁄2 tsp. black pepper
  • 1⁄2 tsp. thyme
  • 1⁄2 tsp. oregano
  • Dash of cayenne pepper
  • 6 chicken breasts
  • 2 tbsp. butter, plus extra if necessary
Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from

Wednesday, May 25, 2016

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

  • 2/3 c. low-sodium soy sauce
  • 6 tsp. garlic, minced
  • Juice of 4 limes
  • 1 1/2 tbsp. hot sauce
  • 2 tsp. honey
  • 5 tbsp. sesame oil, divided
  • 2 tbsp. cornstarch
  • 1 lb. flank steak, thinly sliced against the grain
  • 1 lb. wide rice noodles or udon noodles
  • 1 large head broccoli, cut into florets
  • 8 oz. baby bella mushrooms, sliced
  • 2 tbsp. water
  • Lime wedges, for serving
In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.

Source: Adapted from Delish

Monday, April 18, 2016

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is're good to go. Enjoy!!

Printable Recipe


  • 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
  • 1/2 cup, plus 1 tbsp. sugar, divided
  • 1 1/2 tsp. cinnamon, divided
  • Pinch of nutmeg
  • 3/4 cup self-rising flour
  • 6 tbsp. butter, cut into pieces
Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.

Source: Angel's Home Sweet Homestead

Monday, March 21, 2016

Spinach and Egg Strata

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Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

  • 4 slices of bread
  • 2 handfuls of fresh spinach
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp. minced garlic
  • 1/2 tsp. oregano
  • Pinch salt and pepper
  • 1/2 cup Mozzarella cheese
Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes

Monday, February 15, 2016

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!
This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

  • 1/2 cup pineapple juice
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup natural peanut butter (creamy or crunchy)
  • 2 tbsp. honey
  • 2 tbsp. jarred minced garlic
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. sweet chile sauce
  • Freshly ground black pepper to taste.
  • 3-4 lb pork loin
  • Hamburger buns, for serving
In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

Tuesday, January 12, 2016

Homemade Pizza Sauce

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Bradley's favorite thing to do (by far) is play with his toy kitchen and pretend to cook us food. When he wakes up in the morning, the first thing he asks is to go downstairs and cook, so I find it super important to let him help me out in the kitchen wherever he can. It's fun for both of us and is a good tool to teach him healthy eating habits! 

His favorite thing to make is homemade pizza since he loves spreading on the sauce and sprinkling on the cheese. I made a big batch of this homemade sauce and keep frozen dough on hand (and let's be honest…I always have cheese on hand), so we can easily whip up some homemade pizza whenever the craving calls. It's a fun activity for the whole family. Enjoy!

Printable Recipe

  • 1 (29 oz.) can tomato sauce
  • 1/4 cup tomato paste
  • 1/4 cup plus 2 tbsp. Parmesan cheese, grated
  • 1 1/2 tsp. garlic powder
  • 1 tsp. basil leaves
  • 1 tsp. oregano
  • 1 tsp. sugar
  • 1 tsp. onion powder
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Combine all ingredients in a bowl. Allow to sit at room temperature for 30 minutes. Use as desired.

You can freeze this sauce for up to 6 months.

Source: SK Original

Tuesday, January 5, 2016

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe


  • 1/2 cup low-sodium soy sauce 
  • 5 tbsp. brown sugar 
  • 6 tsp. garlic, minced 
  • 1/4 tsp. ground ginger 
  • 2 tsp. seasoned rice vinegar
  • 10 oz. snow peas 
  • 4 tbsp. olive oil, divided
  • 10 oz. mushrooms, sliced thinly 
  • 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
  • 2 cups cooked rice, for serving
Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

Source: Adapted from Julia's Album