Wednesday, April 26, 2017

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

  • 1 1/2 cups uncooked rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tbsp. unsalted butter
  • Juice of 1 lime
  • 1/4 cup fresh cilantro leaves, chopped
  • Kosher salt and freshly ground black pepper, to taste
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Wednesday, April 19, 2017

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe


For the chicken:
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten 
  • Oil to fry
For the sauce:
  • 1 tbsp. canola oil
  • 1/2 tbsp. garlic, minced
  • 1 green or red bell pepper, diced
  • 3/4 cup cider vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/2 cup sugar
For the garnish:
  • Chopped scallions
  • Sesame seeds
  • Rice, for serving
Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.

Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce has thickened, add the fried chicken. Toss to coat.

Garnish with chopped scallions and sesame seeds. Serve with rice.

Source: Buzzfeed

Wednesday, April 12, 2017

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe


  • 2 lbs. salmon, cut into 4 pieces
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Wednesday, April 5, 2017

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe


  • 1 (14 oz.) package cauliflower cauliettes
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 tbsp. olive oil 
  • 1 tsp. lemon zest 
  • 1 tbsp. lemon juice 
  • 1 tbsp. parsley, chopped
Panko Parmesan crumbs:
  • 1/4 cup panko bread crumbs, toasted
  • 2 tbsp. Parmesan, grated
  • 1 tsp. lemon zest
  • 1 tsp. parsley, chopped
Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Wednesday, March 29, 2017

Cowboy Breakfast Skillet

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I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!

Printable Recipe

  • 1 tbsp. canola oil
  • 1 bag frozen shredded hash brown potatoes
  • Seasoned salt and pepper, to taste
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1 cup Cheddar cheese, shredded
  • 6 eggs, whisked
  • 4 slices cooked bacon, chopped
  • Sliced scallions or parsley (for garnish)
Preheat oven to 350 degrees F.

Add canola oil to large oven-proof skillet over medium-heat. Heat oil.

Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.

Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.

Source: Adapted from Delish

Wednesday, March 22, 2017

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe


  • 2 1/2 bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup natural peanut butter
  • 1/2 cup mini or regular chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

Wednesday, March 15, 2017

Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe


  • 1 lb. small or medium red potatoes
  • 2 1/2 tsp. salt, divided
  • 1 tbsp. olive oil
  • Freshly ground pepper
  • 1 lb. thick-cut bacon, cut in thirds
  • 1 cup (8 oz.) sour cream
  • Salt and pepper, to taste
  • Cheddar cheese, shredded, for serving
Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Wednesday, March 8, 2017

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe


  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup butter, melted
Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Wednesday, March 1, 2017

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe


For the sauce:

  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 3 tsp. garlic, minced
  • 1/2 yellow bell pepper, seeded and diced
  • Salt and pepper, to taste
  • 1 tsp. dried basil leaves
  • 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

  • 2 yellow squash
  • 2 zucchinis

For the herb seasoning:
  • 1 tsp. dried basil leaves
  • 1 tsp. garlic, minced
  • 1 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • Salt and pepper, to taste
  • 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Wednesday, February 22, 2017

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe


  • 1 tbsp. olive oil, divided
  • 1/2 cup onion, chopped
  • 1/2 cup matchstick carrots, chopped
  • 3 scallions, chopped
  • 3 tsp. garlic, minced
  • 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
  • 1 (14 oz.) bag cauliflower rice
  • 2 eggs, lightly scrambled (still raw)
  • 1/2 cup frozen peas, thawed
  • 1 1/2 tbsp. teriyaki sauce
  • 2 1/2 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil
Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe

Friday, February 10, 2017

Valentine's Day Whoopie Pies

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Chris and I are really big on making something special for each other on Valentine's Day rather than buying big, expensive gifts. I really enjoy this tradition because it makes him think outside the box and do something heartfelt for me ;) I made him these Whoopie Pies and they were a huge hit (and surprisingly they didn't take too long to make!). Enjoy!

Printable Recipe


  • 1 box Devil's Food cake mix
  • 1 jar marshmallow fluff
  • 2 cups semi-sweet chocolate chips
  • Sprinkles, for topping

Make the cake according to the package directions for a 13x9" cake. Bake and set aside until fully cooled.

Using your desired shape cookie cutter, cut out shapes into the cake and move each piece to a wire rack. Spread 1-2 tbsp. of marshmallow fluff onto one cutout and then top with another piece of cake to make a sandwich. 

Meanwhile, add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Continue to microwave in 15 second increments until the chocolate is fully melted. 

Pour the melted chocolate over top of each whoopie pie. Top with sprinkles and allow the chocolate to completely harden. Store in an airtight container.

Source: SK Original

Wednesday, February 1, 2017

Balsamic Chicken and Vegetables

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Other than bottled teriyaki sauce, I think the one thing Chris couldn't live without is vinegar. Therefore whenever I see a recipe with any type of vinegar in it, I'm pretty sure he'll like it. This chicken dish was no exception. Since it's made with the asparagus, carrots and tomatoes right in the pan, I didn't even have to dirty any additional pans making a separate side dish (always a plus in my book). Enjoy!

Printable Recipe


  • 1/4 cup bottled Italian salad dressing
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 1/8 tsp. crushed red pepper
  • 2 tbsp. olive oil
  • 1 lb. chicken breast tenderloins
  • 10 oz. fresh asparagus, ends trimmed and cut into 2-inch pieces
  • 1 cup carrots, shredded
  • 1 cup grape tomatoes, halved
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomatoes. Makes 4 servings.

Source: Adapted from Better Homes and Garden