Category Archives: Summer

Prosciutto, Peach & Mozzarella Salad


Just because fall is here doesn’t mean we have to stop making huge fresh salads. I don’t have any complicated secret recipe to share today, just an idea for a killer salad that is super easy and totally dinner party worthy. We had a get-together a few weeks ago with 4 sets of twins, yes FOUR. It was pure chaos and there was pretty much a steady stream of babies screaming the entire time but it was still fun to get together with other parents who totally get it, no judgement whatsoever. I made this salad and served it with a balsamic vinaigrette and it was delicious!

Prosciutto, Peach & Mozarella Salad

I started with a bed of fresh arugula and topped it with ribbons of zucchini (made with the vegetable peeler), juicy peach slices, small mozzarella balls and small pieces of thinly sliced prosciutto.

Prosciutto, Peach & Mozarella Salad

Lately I’ve been serving salads spread out on wide serving platters rather than piling it in a deep bowl. I think you can show of the ingredients better this way and you don’t loose all of the good stuff on the bottom. If you have a serving platter, give it a try next time, it works much better.

Meanwhile, these little boys are getting SO big, I can’t even believe it…


They both have their own amazing personalities. Camden is observant and calm but loves a good belly laugh and is OB-SESSED with bouncing. Jax is the happiest little baby I’ve ever seen, his smile lights up the room, his giggle is contagious and he’s ready to start climbing walls soon, this kid is going to get into everything.



They are totally starting to interact and it’s a blast to watch. They are obsessed with each other’s eye balls and pretty much spend the entire day trying to steal each others toys. It’s so cool to think that they will have a best friend to grow up with and will share such a special bond.


Warm evening walks with the boys.

StrollerRunsThere aren’t many of them left but I’ve been trying to soak in the few nice summer-like evenings we have left.  I’m going to miss my long stroller walks.


This was an incredible summer, I love fall but I am going to miss the flip-flop weather, long days and warm breezes. Until next year! Bring on the apples, sweatshirts and pumpkin spice!


10 Steps to make a Kick-A$@ Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

I realize that it’s August 31st, I understand that kids are going back to school and September is literally a day away but I am NOT ready to say goodbye to summer. I’m not ready to say goodbye to beaches and evening walks and Sunday jazz nights and the sound of the ocean breeze blowing the green leaves on the trees.  I’m in denial that Autumn is on it’s way so I figured I would focus on some BBQ today so we can spend a little more time soaking in the joys of summer.

Our friend Blake is the master of all masters at smoking meat and since he’s the expert, I reached out to him to see if he would walk me through his process so I could see how he makes these glorious creations AND so I could share it with all of you. They currently live over an hour away but they’re moving to the next town over in just a month so I’m going to make him smoke meat for us ALL THE TIME now, Blake, you better get your wood pile stocked up!

Seriously though, this is some of the best pulled pork I’ve had, I’ve been to all sorts of fancy bbq places throughout the country and I realize people are very protective an specific about their bbq but Blake makes some killer BBQ.

So today, we’re going to take you through step-by-step foolproof instructions on making a kick a$# pulled pork on a smoker in 10 EASY STEPS. I supplied the Stubbs BBQ and Blake did all the hard work. Here we go!…

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 1 – we’re going to start the day before we smoke it with a nice 8lb bone-in pork butt.  You can see it has nice marbling and fat throughout to keep it moist & juicy.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 2 – Inject a marinade into the pork butt.  We used Stubbs Chipotle Butter, if you don’t have that, you can use a mixture of Apple Juice, Apple Cider Vinegar & Salt.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 3 – After you have injected it, cover it with foil and put it into the fridge to sit overnight.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 4 – The day of smoking: Take the pork butt out of the fridge, drain the marinade that is sitting in the container and apply the rub.  Let is settle in (sweat) for about 30 minutes. You can use Stubbs BBQ rub which I love or you can use your favorite mixture of sweet & savory spices.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 5 – Early in the morning, fire up some charcoal. Blake started his around 7AM.

Step-By-Step Instructions on making Pulled Pork on the Smoker

This is the beauteous smoker that Blake uses for his meat.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 6 – Place the charcoal & wood in the smoker along with the pork butt. Blake used Hickory, Apple & Cherry Wood and smoked it for about 6 hours.

Step-By-Step Instructions on making Pulled Pork on the Smoker

This is what the meat will look like after about 4 hours on the smoker. Continue to spritz with apple juice throughout the process for moisture.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 7 – After about 6 hours on the pit, apply the 2nd injection to provide flavor and moisture.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 8 – After you have injected the pork, wrap it in foil and place in the oven at 225 F for about 2 hours.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 9 – Now it’s time to pull the pork! Using forks or prongs or a knife, pull pork apart until shredded and in smaller pieces.

Step-By-Step Instructions on making Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 10 – Pour on the BBQ Sauce! We used Stubbs Sticky Sweet.

STEP 10.1 – Invite all your friends over and watch them devour every last piece.

Thank you Pitmaster Blake for sharing your secrets with us and to Stubbs for providing the delicious sauces, rubs & marinades.

If you need me, I’ll be on the beach eating bbq, I don’t care what you say, it’s still summer…


A Review of Blue Apron & Life Update


HELLOOO! How’s it going?  WELL, we’re finally settled in our new house and the craziness is starting to slow down a bit so I figured I would stop in and say hello and while I was at it, I’m going to do a quick little review on my recent experience trying Blue Apron.  And then I’ll give you an update on what’s going on in our crazy busy wonderful whirlwind of a life.

A week before we moved, Tom signed us up for a trial version of Blue Apron since we didn’t have the time to be planning meals but we also didn’t want to fall into the trap of eating crappy takeout for every meal.  If you’re not familiar with it, it’s a meal delivery service that sends you fresh ingredients and recipes to whip up for your weeknight meals.  The overall consensus is that we love it. The ingredients have all been very fresh and the recipes innovative and refreshing but still simple and appropriate to the season.

Here are some examples of meals we’ve made…(above was my favorite; cornmeal crusted catfish with tomato cucumber salad & creamy dijon potatoes.


Caesar salad with homemade croutons & seared salmon.


Squid ink pasta topped with a lemon tomato sauce & sautéed shrimp.


Ground chicken & summer vegetable bolognese.


Seared pork chop with roasted sweet potato salad.


Lamb burgers with crispy zucchini rounds.

SO, here is what I love:

• No meal planning, I don’t have the brain power lately to be thinking up creative things to cook in the kitchen

• We still get to eat fresh homemade meals every night and I get to spend time in the kitchen which is a stress reliever for me

• Most of the meals have been very tasty and they are introducing new ideas and techniques into my repertoire


•  As someone who cooks often, following a recipe actually slows me down a bit. I like to fly around the kitchen and I usually have a well laid out plan in my head but with this I have to keep referring back to the recipe page to make sure I’m using the ingredients correctly

•  90% of the ingredients are fantastic & fresh but we received one bag of spinach that was completely soggy & rotting so I had to toss it and for one of the meals we made this week, they forgot to include an ingredient in the box.  Not a huge deal in the grand scheme of things but still notable.

We’re continuing to have 3 meals delivered each week until we find reasons to not to. I’m really enjoying time in my new kitchen and I love that I don’t have to spend any extra time trying to figure out what to make for dinner any more.

In other news…





Despite the stress of the move, I’ve been trying to soak in every moment of summer in this beautiful town we live in and enjoy every moment with these little boys who are growing so fast.  I’m finding new ways to do things, like cook when I’m alone with two babies. They both enjoy sitting in their high chairs if I pull them over to the island, or like you see in the photo above, I wear the fussy one and put the happy one in their chair 🙂


I’ve been loving this Cooking for Baby book that my cousin gave to me when I was expecting. This morning I cooked up some apple zucchini purée and they LOVED it!

Nicoise Salad

I had a lunch meeting the other day at the house so I pulled together a salad nicoise and let people help themselves.  I filled a platter with arugula, roasted red peppers, blanched green beans, grilled artichokes, cucumbers, calamata olives, hardboiled eggs, yellowfin tuna & creamy dijon potatoes.  It was the perfect lunch, highly recommend this if you’re having company over and want something fresh & simple.





And the house. I am head over heels in love with our new house.  We have a nice little outdoor space now which we’re loving, we’re right around the corner from a great little beach where we can take Oto swimming. And the kitchen. Oh, the kitchen.  I can honestly say this is my ultimate dream kitchen. We got to hand pick every element and I am over the moon with how everything turned out. I just look at it and smile every time I come downstairs in the morning.  It’s fantastic for entertaining too, the layout is very open and bright and happy.  I can’t wait for our kids to grow up in this house.

Hope everything is well with you! I’ll be back soon to share a fun BBQ technique with you that I worked on with our friend Blake who is a master griller/smoker/barbequer.

Happy Summer!!


Cashew Crusted Chicken with Creamy BBQ Sauce

Cashew Crusted Chicken w/Creamy BBQ Sauce

Hey there! Look! It’s some food! Yes, I’m still eating over here. Actually we’re eating quite well since we are no longer able to go out to restaurants every weekend.  We’re doing a lot of cooking at home lately but I usually have about a 10-15 minute window when the boys aren’t crying or needing attention so things have gotten a little simpler these days.  A lot of salads and potato sides with a simple grilled meat is what we’re cooking up these days.  I’ve been eyeing all of the delicious Stubbs BBQ sauces I have in the pantry and was excited to do something a little more creative, maybe something that I could share with you guys.

SO, here it is! We don’t have picky kid eaters yet but I bet this might even be kid approved.  You could make them as chicken fingers and serve the sauce as a dipping sauce on the side instead if your heart so desires. What kid doesn’t love dipping stuff? Oh man, I’ve officially become a mommy blogger haven’t I? Oh well, embrace it! Don’t worry, I’ll post some pics of the kiddos at the end too 🙂

Cashew Crusted Chicken w/Creamy BBQ Sauce

I started by ever so quietly (since the babies were sleeping), smashing cashews. I’ll let you guess how that one ended up.  Just throw them in a bag and smash the crap out of them with a mallet until they’re in tiny pieces. I suggest you do this on a weeknight so you can take out some of that workday stress on the nuts.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then I set up a little assembly line for the breading.  I think I’ve gotten a pretty good process down for this that doesn’t dirty 25 million dishes and make a mess everywhere.  I fill one freezer bag with flour, then I filled another freezer bag with the breading (in this case crushed cashews and breadcrumbs.) Then I whisked up some eggs with a little cashew milk, honey, dijon mustard and seasoned it with salt and pepper.

Cashew Crusted Chicken w/Creamy BBQ Sauce

I used chicken tenders but you could use breasts cut into strips as well.  First, add a piece of chicken to the flour bag and toss gently to coat. Then dip it in the egg mixture and move it to the cashew breading bag and toss it around until coated on all sides. Repeat with the remaining pieces of chicken.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then you sauté them up using a little olive oil until they’re nicely browned and cooked through.  I usually turn the oven on and hold the chicken there while I cook a few batches.  You can also finish cooking them in the oven if you find they’re browning before they’re fully cooked through.

Cashew Crusted Chicken w/Creamy BBQ Sauce

It’s funny that there is a spoon in the sauce because I could probably have eaten it with a spoon. I may have judged myself but it was certainly not out of the realm’s of possibilities.  This delicious little concoction was simply a mixture of plain greek yogurt, a little mayonnaise and Stubb’s Hickory Bourbon BBQ sauce.  I have yet to find a flavor of their’s that I didn’t like so you’ll be in good shape whichever one you choose.

Cashew Crusted Chicken with Creamy BBQ Sauce

This was seriously so delicious, I can’t wait to make it again. I’ll also be whipping up this sauce for more meals this summer, maybe to dip some grilled vegetables in or as a sweet potato fry dipping sauce, mmmm…



The beautiful place that we call home.  Summer has arrived and the beach days are here! Every afternoon when I go out for a walk I’m reminded of the beauty that surrounds us.  A few nights ago right as I was putting the boys to bed, it’s as if the whole world was glowing and calling me outside.  It was 8:30 and everything was this deep yellow shade, like some sort of dream world.  I ran down to the end of the street and snapped some photos. It was unreal!


The pendant lights that just went up in our new kitchen. I’m in love. I’m not ashamed to say that I pull up pictures of the new house on my phone multiple times a day and just stare at them. Only a few more weeks until moving time! eek! Guess we should probably pack huh?


These guys. Of course. I’m treasuring every moment.  They obviously know the other one exists but they don’t spend a ton of time interacting yet. BUT, there was this rare moment last weekend when I was visiting my parents, I laid them both down on the blanket to change their diapers and went to go grab the diapers and wipes. When I came back they were laying staring at each other and then Camden reached over and touched his cheek and babbled a few sounds and Jax responded with a coo. OMG, melt my heart!




And a few more, just for cuteness overload 🙂

Enjoy the chicken and the babies! Hope all is well with you guys!

Cashew Crusted Chicken w/ Creamy BBQ Sauce

Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Main Dish
Misc Child Friendly


  • 1/2 cup lightly salted cashews
  • 1 cup bread crumbs
  • 1/4 cup flour
  • 1 Large egg
  • 1/4 cup milk (I used cashew milk)
  • 1 tablespoon honey
  • 1 tablespoon stone ground mustard
  • 1lb chicken tenders or breasts


  • 1/4 cup plain greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Stubbs BBQ Sauce


1. Whisk the egg, milk, honey and mustard in a shallow bowl and season with salt & pepper.
2. Place cashews in a plastic bag and break into small pieces using a mallet or meat tenderizer. Add bread crumbs to the bag and toss to combine.
3. Pour flour into another bag. Dredge chicken by first tossing in the flour bag, then dipping in the egg mixture and finally tossing in the cashew bread crumb bag until coated. Continue process until all of the chicken has been breaded.
4. Heat oil in a sauté pan over medium heat. Add chicken and cook until nicely browned on both sides and cooked through. You may finish them up in a 350 oven once they have been browned if you are working with thicker pieces of chicken.
5. Stir together yogurt, mayonnaise and BBQ sauce and serve chicken drizzled with sauce. It never hurts to have more on the side for dipping! 🙂

I’m still here!! June Update…


Wow guys, SO sorry it’s been so long but I’ve been just a LITTLE busy! Last time I spoke with you, Camden was home and baby Jax was still in the hospital recovering from RSV but I guess my radio silence has been a pretty clear sign that we officially have our two wonderful babies at home and we’re loving every second of it. The past few months have been exhausting and trying on the mind, body & soul but I wouldn’t give up a minute of it. These two boys bring me so much joy and happiness, a little stress and sleepless nights were totally worth it!


This is what I now look like on a daily basis, now if only I could use my feet to cook dinner and write blog posts, we’d be in great shape huh!?  They are such great babies and generally very happy but when you have two infants to care for, it’s pretty much perpetual motion. All. The. Time. The second you get them diapered and fed and burped and digested, you’re just about ready to start the process all over again.  Having gone through the process of caring for them in the NICU for months and stressing over monitors and episodes of not breathing and surgeries and blood transfusions and feeding, the simple stresses of caring for them at home seems like nothing, it makes me happy every day to see two smiling healthy boys sitting in front of me. I’m soaking in every moment, like weekend snuggles…


JuneUpdate4Don’t worry, we were right there next to them, I know you’re not supposed to let the sleep unattended with pillows & blankets.

This is how I’m able to shower in the morning, it’s always slightly amusing to me, how did I get here? 🙂


I cannot tell you how excited and refreshed I feel to have spring upon us now. The trees are blooming, the birds are singing and everyone is emerging from their houses rubbing their eyes from the long rough winter.


I’m not going to lie, it was a tough one! I’m finally starting to feel like myself again, I’m back at work, I’m getting some exercise and I feel like I can be such a better mom because of it.  After a rather rough time trying to breastfeed, I finally had to throw in the towel last month and although I feel some guilt for having to do it, I know it was the best thing mentally & physically for all of us. I was able to feed them with breast milk for 5 months and I feel really proud for having made it that far after multiple bouts of mastitis that once landed me in the hospital for a few days with an abscess that had to be surgically drained.  I was exhausted and in pain and I felt like I wasn’t able to focus on caring for my babies as it was consuming every ounce of energy I had. I wasn’t really sure if I wanted to share this as a part of me still feels like it was a failure on my part but I know there are plenty of moms who share similar struggles.  People can lay judgement and talk about what they did or what they think is best but everyone has a different story and we all have to be compassionate as you never know what another person may be going through.


The boys are just starting to try real foods now and I can’t wait to make food for them in the kitchen and nourish their growing little bodies in a whole new way soon!


They went in for their 6 month appointment this week and I still can’t believe that we’re here.  They are doing so well, they are keeping up with all of their milestones for their corrected age.  Camden is now 14lb 11oz and Jax is 13lb 1oz which is pretty unbelievable considering they started out at only 2 pounds wearing teeny tiny diapers that made a maxi pad look huge.


They are already developing their own personalities and starting to interact with each other which is so much fun to watch, I look forward to every day as it seems they are always surprising me and learning to do something new.




OH, and because we’re out of our minds and don’t have enough going on right now we decided to buy a new house and sell ours. Do you think we’re insane yet? Probably. But I’m SOOOO excited!  We really wanted to stay in the town we live in because it’s such a special little place but we were worried we were never going to find what we wanted. We wanted to do a renovation but were worried what that would do to us with the stress caring for 2 babies at the same time.  And then when we least expected it, we were presented with an opportunity to purchase a house down the street that was being built.  We’ve been able to be involved in every step of the process from picking out floors & paint colors to lights and (you guessed it) my DREAM kitchen! Complete with a 36″ gas stove and super white quartzite countertops.  I’ll share more pics as things are completed but this is where it’s at now and I’m getting more and more excited with each thing that gets completed. Now let’s hope someone comes along and buys our house, EEK!

I never thought I would have the opportunity to design my dream home but here we are.


I also never thought I would have twin boys but here we are.

When life hands you lemons, SQUEEZE THAT BABY!

I can’t say I’ll be back to full posting capacity since my time not spent feeding & diapering babies is usually spent sleeping but I’m feeling more and more like myself every day and the plan is to start whipping up some delicious recipes soon as I’m sure I’ll be inspired by all the fabulous summer produce and goodies.

Thanks for sticking around, miss you guys! Feels good to be back!




Artichoke Feta & Ricotta Dip

Artichoke Feta & Ricotta Dip

….AND…its Friday already! Woohoo!  This was the best week, it flew by, I was super productive with my work projects, the weather was beautiful and I got in some good crossfit workouts.  Now to move on to the OPPOSITE of healthy workouts and take a look at this creamy dreamy dip recipe.  Actually, it’s not THAT bad for you, but we’re definitely not tipping into the healthy scales at all here.

One of the very first recipes that I used to make when I was younger was a hot artichoke dip, in fact according to tradition, I still whip up a batch for our appetizer extravaganza every Christmas.  I decided it was time to come up with a cold version I could make in the summer that still had that oh-so-delicious creamy artichoke flavor but without the heavy (and hot) melted cheese.

SO, I came up with this version, and it was pretty freakin’ awesome if I do say so myself.

Artichoke Feta & Ricotta Dip

It’s as simple as throwing all of the ingredients in a food processor, blending it up, and pouring it into a bowl.  Its awesome kept simple with chips but I’m sure it would also be great on some grilled crostini or with some fresh crudités.

Artichoke Feta & Ricotta Dip

BTW – if you haven’t tried Kettle Brand Salsa Picante tortilla chips, they are the bom diggity of all diggity.  I picked some up for the first time this weekend and we gobbled them up with this dip.

Enjoy this summer dip while the nice weather lasts!  You can probably make it in the fall or winter too, I won’t tell.

Happy Weekend to all!



Getting a new body wash scent.


haha, sorry that picture is GINORMOUS, its like I forced my body wash to take a mug shot.

I’m generally a pretty brand loyal person but when it comes to body wash, I need a different scent, every, single, time.  In fact I don’t think I’ve ever, once in my life bought the same scent twice.  Its a weird thing, its like its my life’s mission to try out every smell that exists on my body (in body wash format of course).  This piña colada wash is pretty awesome, especially since you know what a coconut freak I am. In fact, I think its time to go lather up with some right now after that tough workout today, see ya!

Artichoke Feta & Ricotta Dip


  • 1 can artichoke hearts (14oz)
  • 1/2 cup ricotta cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh lemon juice
  • 2 Medium scallions (white & green parts)
  • drizzle olive oil


1. Blend all of the ingredients together in a food processor until smooth & creamy.
2. Pour into a bowl and store in refrigerator before serving.

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!




Picking fruit.


I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot


  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)


1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).


If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.


Beet & Feta Salad with Maple Balsamic Drizzle


Hey guys!  Is it Wednesday already?  I seem to be losing track of the days.  We’re currently on a “semi” vacation in Burlington Vermont.  We always rent a house with our family every summer but since it fell only a week after our previous vacation, we knew we wouldn’t be able to take another full vacation right away.  So we opted for joining in but working remotely from here.  It is nice to be able to join in on the festivities but EXTREMELY hard to be sitting on a computer at a desk while I look out at the gorgeous lake in front of me.  As a result I have chosen to spend my non-working time relaxing on the porch or floating in the water and NOT writing blog posts.  Sorry, actually I’m not sorry.  I work so hard the rest of the year, I deserve some relaxation during the summer so I’m going to take what I can get.

Anywho, I made this salad last week and wanted to share it with you but I never got around to it.


Last week at the Farmer’s Market I bought an assortment of gorgeous beets.  Some were red, some were golden, and some had this great pink & white striped coloring.


I started by scrubbing the beats and trimming the greens off.  then I placed them in a baking dish with a few tablespoons of water and apple cider vinegar.  I covered them with foil and baked at 350 for about 50 minutes.

Beet Feta Salad with Balsamic Drizzle

After they are done roasting, peel the skins off and slice into small wedges.  I made a dressing out of a little olive oil, balsamic glaze and maple syrup.  Season with salt & pepper, drizzle with the dressing and top with crumbled feta cheese and chopped herbs.  Its a little time intensive but the perfect side dish for a summer meal!

Hope you all are enjoying a fantastic summer as well!



Working with this view.



I’d rather be out enjoying it but if I have to work, this isn’t a bad view to have…


Garlic Peanut Soba Noodles

Garlic Peanut Soba Noodles

If you’ve ever been to the Yard House and had their garlic noodles, you know that they are amazing but also probably filled with 1/2 lb of butter and enough sodium to last you a week.  These garlic noodles were inspired by them but they have a slightly different flavor profile.  It was 90 degrees out a  few nights ago so I decided something cold for dinner would be best so I whipped up some soba noodles, sautéed vegetables and peanut sauce and then cooled it in the fridge briefly before serving.

Garlic Peanut Soba Noodles

The great thing about this is that you can use whatever you have on hand and the whole meal comes together in about 20-30 minutes.  I had some leftover cole slaw mix so I sautéed up some onions, cabbage and carrots, tossed with the noodles and then topped with a peanut sauce.

Garlic Peanut Soba Noodles

You could serve these warm as well but they were EXTRA good cold as leftovers.

Garlic Peanut Soba Noodles

IF you have any on hand, some sliced scallions would be great in this recipe, I just didn’t have any so I did without.

Garlic Peanut Soba Noodles

You can also add more sriracha if you like things a little spicier.

Happy FRIDAY!!  Hope you all have another fantastic weekend!



Summer thunderstorms.


There is something kind of exciting about a summer thunderstorm.  From our house we can see the clouds forming and the storms moving across the water, its fun to see them approach and then hearing the thunder and watching the lightening.  We got hit with a doozy on Monday.  It passed in about 5 minutes but it hit us hard!

Garlic Peanut Soba Noodles


  • 1 tablespoon coconut oil (or cooking oil)
  • 1/2 Medium onion (diced)
  • 2 cups shredded vegetables*
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut butter
  • squeeze sriracha
  • 1/2lb soba noodles


1. Cook soba noodles according to package instructions. Drain and rinse with cold water.
2. In a sauté pan heat coconut oil over medium heat. Add onions and shredded vegetables and cook until soft (5-10 minutes). Add minced garlic and cook for another 1-2 minutes.
3. In a blender combine lime juice, water, soy sauce, sweet chili sauce, rice vinegar, sesame oil, sriracha and peanut butter until just combined.
4. Add soba noodles to the vegetables along with peanut sauce and toss to coat well.
5. Serve topped with sesame seeds or chopped peanuts.


* I used shredded carrots and cabbage, you could use peppers, zucchini, squash or whatever you have on hand

The Ultimate Loaded Potato Salad

The Ultimate Loaded Potato Salad

Hope you all had a fantastic 4th of July weekend!  I was really hoping to share this one with you before the holiday so you could whip some up for your weekend bbq’s but life got in the way and I had to hog this potato salad all to myself for a few days longer.  I made this for a BBQ last weekend and it was so good that I made up another batch this weekend when we had a party on Saturday.  I decided to do an ultimate classic summer bbq, we served pulled pork, cole slaw, potato salad, caprese salad, watermelon & feta salad and corn on the cob.  Everyone gobbled it up!

The Ultimate Loaded Potato Salad

I’ve made my fair share of potato salads in the past and I make a pretty good one but THIS ONE. I can’t even. It’s seriously the best one I’ve ever made, I may never make another potato salad again.  It’s not healthy, its not even trying to be healthy, its just potato salad in all its glory goodness.

The Ultimate Loaded Potato Salad

When Tom lived in the city, we used to walk to this little bagel shop called Bagel Rising every weekend morning to get our breakfast/lunch (back when we used to do something called sleep-in).  The bagels were good and the sandwiches were awesome but the potato salad! Holy yum.  After tasting that the first time, I decided to give it a try and see if I could replicate it.  I wasn’t ever able to make it taste exactly like their magic recipe but after this one, I’ll never try again, I think it might be better.  This potato salad is the potato salad of all potato salads, if you make it, you may have people bowing down to you hailing you a god sent from the heavens.

The Ultimate Loaded Potato Salad

Ok, I’ll stop gushing now, I guess you get it. Its good. Make it. Now.



Happy babies.


Some of our best friends had their baby boy last week and he’s SO friggin cute.  It never gets old watching a baby sleep, they always look so peaceful and happy!

(Hope you guys don’t mind me exploiting your baby on here but he better get used it, this kid is gonna be famous some day).

The Ultimate Loaded Potato Salad

Allergy Egg
Meal type Side Dish
Misc Serve Cold


  • 2.5lb yukon gold potatoes (washed & finely diced)
  • 2 tablespoons apple cider vinegar
  • 2 Medium carrots (peeled & roughly cut)
  • 4 scallions (trimmed)
  • 1 1/4 cup mayonnaise
  • 2 tablespoons pickle juice
  • 1/4 cup diced pickles
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon dijon mustard
  • 4-6 slices uncooked bacon


1. Preheat oven to 425 F. Place bacon slices on a baking pan and bake until crispy (about 10-15 minutes).
2. Remove to a paper towel lined plate and set aside (reserve a tablespoon of drippings for the dressing).
3. Bring a large pot of salted water to a boil. Add potatoes and cook until tender (about 10-15 minutes). When potatoes can be pierced easily with fork, drain into a colander in the sink and toss with apple cider vinegar. Let steam for about 10 minutes.
4. Meanwhile, in a food processor combine carrots, 2 scallions, mayonnaise, pickle juice, pickles, sugar, salt, mustard & a tablespoon of bacon drippings.
5. When potatoes have cooled, transfer to a large bowl. Dice remaining 2 scallions and the bacon and toss with the potatoes. Pour the dressing over the salad and toss to coat well (you may have extra dressing, just use what you need).
6. Cool in the refrigerator before serving.