Waffle-Omelette (The Womelette)

Happy first day of Spring! Here's to hoping warm weather is coming soon (and staying!). 

I created today's recipe was for my dietician friend, Tori Eaton. She's the awesome face behind Hippie in the Kitchen and she asked me to develop a recipe for "Wake Up! Wednesday;"  a series of blogs about healthy, nutritious breakfast recipes for National Nutrition Month. 

It was obvious that I had to do something with waffles, as I haven't posted a waffle recipe since way back in June 2014. Rather than creating a gluten-free or whole-wheat twist on waffles, however, I started brainstorming with a goal to avoid using traditional waffle ingredients all together. So, rather than sweet, I wanted this recipe to be savory. 

A little research and a couple crazy ideas later...voilà! I created the womelette (wom-e-let). These are packed with protein, only use ingredients commonly found in your fridge, and will keep you full all morning. 

The best part? Swap out ingredients for whatever you have in your pantry: onions, peppers, spinach, goat cheese, basically anything you can think to put in your womelette, do it! 

Recipe is below the photos, enjoy!

xo,
e

Ingredients:
Eggs, 5 whole
Broccoli, 1/2 cup, chopped
Onion, 1/2 cup, chopped
Pepper, 1/4 cup, chopped
Salt & pepper, to taste
Cheese, as desired

Directions:

1. Turn on your waffle iron and generously grease it using a non-stick spray. It's gotta be hot and slick to pull this off!
2. Crack eggs in a small bowl and whisk until smooth. Whisk in broccoli, onion, pepper, salt and pepper, and cheese. 
3. Carefully pour egg mixture onto the waffle iron. Using a fork, spread the ingredients evenly. Close the lid. 
4. Check on the womelette after approximately 3 minutes. Just like cooking a traditional omelette, you'll know it's done when it starts to brown and crisp around the edges. 
5. Carefully pick the womelette up off the hot iron using a spatula, and transfer to a plate. Top with additional cheese, if desired. Enjoy!

Chocolate Chip Muffins

"Why would anybody ever eat anything besides breakfast food?"

"People are idiots, Leslie."

- Leslie & Ron, Parks and Recreation

Clearly, I share these same feelings about breakfast food. I love breakfast food in all it's forms: savory, sweet, pastries, make-ahead, and everything in-between. 

These chocolate chip muffins are the epitome of a breakfast that tastes like dessert, and probably should be eaten as a dessert. But then again, you only live once.

I'm especially in love with how beautifully these muffins turned out! Normally my muffins are flat and boring but the addition of extra baking powder helped pipe these up and give them bakery-quality features. 

The recipe is pretty standard to most other muffin recipes, but I actually used coconut/almond milk blend instead of dairy milk, and as I mentioned above, an extra dash of baking powder. 

Thanks for stopping by! Recipe is below the photos.

xoxo,
e

Ingredients:

Flour, 3 cups
Baking Powder, 3.5 teaspoons
Salt, 1/2 teaspoon
Eggs, 2
Sugar, 3/4+2 Tablespoons
Milk (can use almond/coconut blend), 1 cup
Vegetable Oil, 1/2 cup minus 1.5 Tablespoons
Vanilla Extract, 1 teaspoon
Semi-sweet mini-chocolate chips, 1.5 cups

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine the dry ingredients: flour, baking powder, and salt. Mix and set aside. 
2. In a separate bowl, combine wet ingredients: eggs, sugar, milk, vegetable oil, and vanilla extract. 
3. Combine the wet and dry ingredients and fold until just combined. It's important not to over-mix!
4. Finally, fold in the mini-chocolate chips.
5. Fill paper-lined muffin tins all the way to the top with the batter and bake at 425 for 5 minutes. 
6. After 5 minutes, reduce oven temperature to 350 degrees and allow the muffins to finish baking for 15 minutes. Muffins will be done when they are golden brown, and when a toothpick inserted into the middle comes out clean. 

Note: this recipe was inspired from another blogger, and I can't find the original! If this is your recipe, please contact me, I would love to give you credit :)

Coffee Chia Seed Pudding

I hate coffee. However, I happen to have a slight addiction to caffeine. This leaves me guzzling tea and the occasional not-so-good-for-you energy drink. I've tried so hard to like coffee, but it's just not for me. 

This breakfast idea came to me after trying a smoothie at a local shop that had coffee in it. Just the little bit of caffeine boost was an awesome addition to my breakfast, and I didn't have to choke down a cup of coffee. 

This is a take on overnight oats, but I actually didn't add any oats into the mixture. Instead, this breakfast is filled with chia seeds and shredded coconut. 

A quick, easy breakfast that you can prepare the night before and it gives you a little caffeine boost? This is a great way to get back on the right track after snacking on Super Bowl food on Sunday :)

Enjoy! Recipe is below the photos.

xoxo,
e

Ingredients:
Nonfat Vanilla Greek Yogurt, 1 cup
Chia seeds, 4 Tablespoons (or as desired)
Unsweetened, shredded coconut, 2 Tablespoons (or as desired)
Freshly brewed coffee, cooled, 3/4 cup
 

Directions:

1. Brew a cup of coffee and allow it to cool completely.
2. In a medium bowl, stir together greek yogurt, chia seeds, and shredded coconut. Then, slowly pour in cooled coffee, stirring the mixture as you go. 
3. Once the coffee has been stirred in completely, divide the pudding in half between two mason jars. 
4. Cover, and allow to refrigerate over night. 

Note: When you're ready to eat, top with toasted oats, more shredded coconut, granola, or even chocolate chips for a nice added crunch.

Cinnamon Chewy Bars

These bars are incredibly chewy and bursting with cinnamon flavor. I was inspired to make these after happening upon this blog. I've tweaked the recipe just a bit and I think the results are perfection! 

The tops of these bars are crunchy, but the insides are amazingly chewy. I promise that you'll be happily surprised after you've taken a bite.

These are a great alternative to a cookie or a brownie, plus, they are easy to whip up in just under half an hour! The best part? I had all these ingredients in my pantry and it required no trips to the grocery store (double bonus, am I right?).

Make a double batch and share with your friends! 

Thanks for stopping by! Recipe is below the photos. 

xoxo,
e

Ingredients:

Flour, 2 cups
Cinnamon, 1 Tablespoon
Baking Powder, 1 teaspoon
Baking Soda, 1/4 teaspoon
Light Brown Sugar, packed, 2 cups
Butter, 1/2 cup
Eggs, 2
Vanilla extract, 2 teaspoons

Directions:

1. First, combine the flour, cinnamon, baking powder, and baking soda in a small bowl. Mix, and set aside. 
2. Then, over medium heat, melt butter and brown sugar. Stir together until smooth. This took me about 7 minutes. Be sure not to burn your sugar! 
3. Once smooth, remove the sugar mixture and transfer to another small bowl. Allow this mixture to cool for approximately 8 minutes. 
4. Once the mixture is cool, mix in eggs and vanilla extract. Then, mix in flour mixture. Combine until smooth. 
5. In a greased pan, pour in mixture. Bake in a preheated 350 degree oven for 45-50 minutes. You'll know these bars are done when a toothpick inserted into the center comes out clean. Remember: the top will crack! (That's a good thing). 
6. Allow the bars to cool before cutting. Serve topped with a little bit of white sugar and cinnamon. Enjoy!

Butternut Squash Fries

I've been wanting to make something with butternut squash all winter long. Here's something I didn't know about this seasonal vegetable: it's a TON of work to cut up and prepare. However, these fries are totally worth it. 

I used this graphic to help me out as I've never worked with this vegetable before, and it's super helpful. For this recipe though, you will want to cut the squash long ways instead of into the smaller sections. This helps set you up for the ideal long french fry shape. 

This recipe is super simple, but I think these fries are more appealing than cubed or pureed. It's a great way to eat a healthy veggie, and, if you buy a big squash, makes a ton of fries. 

I hope you enjoy these healthier fries! Recipe is below. 

Thanks for stopping by!

xoxo,
e

Ingredients:

1 large, long, butternut squash
Extra Virgin Olive Oil, to taste
Salt, to taste
Pepper, to taste
Thyme, to taste

Directions:

1. Prepare your squash using the infographic above to guide you in stripping the peel. Cut the squash into long thin slices. 
2. On a aluminum-lined baking sheet, lay each slice of squash out evenly. Drizzle with extra virgin olive oil. 
3. Sprinkle salt, pepper, and thyme over the olive oil-coated fries to your desired taste. 
4. Bake in pre-heated 375 degree oven for 30 minutes, or until the edges of the fries are crisp and browned. 
5. Remove and serve with ketchup, or your favorite dipping sauce!

Fun idea: Make a french fry basket made with regular potatoes, sweet potatoes, and butternut squash. You can season each the same and serve together. It's a great way to satisfy your french fry craving, while also getting a nice serving of vegetables.

Homemade Granola Bars

To be more exact, these are homemade, no white sugar, no bake, no bad-stuff granola bars. These came together extremely quickly and are not only good for you, they are filling, and taste like a dessert. 

I had most of these ingredients in my pantry, and was honestly looking for a way to use up my extra oats. I made these in a square pan to achieve thicker bars, but if made in a 9x13 pan, these would be a bit thinner and yield more bars. 

Hope you enjoy! Recipe is below the photos.

xoxo,
e

Ingredients:
1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1 cup unsweetened, shredded coconut
1/4 cup mini-chocolate chips

Directions:
1. Over low heat, combine peanut butter, honey, and coconut oil. Stir together until smooth. Immediately remove from heat. 

2. Pour warm mixture over oats and coconut, stir to combine. 

3. Pour the mixture evenly into a wax-paper lined glass pan. Then, press mini-chocolate chips into the top of the bars. 

4. Cover the pan and allow bars to freeze overnight, or 4-5 hours. Once hardened, remove the bars and cut into desired size. Wrap individually, and store in the refrigerator until you're ready to enjoy. 

Smoothie Bowls

Breakfast is the best part of the day. Seriously. There are so many delicious options to choose from! Leftover cherry pie, for example, is an awesome breakfast item (just maybe not the healthiest). 

I made my first smoothie bowl shortly after declaring that smoothie bowls are, "so pointless, that's why they give you smoothies with a straw." And then I tried one. And it's so much better than a regular smoothie. It's almost like you're eating ice cream for breakfast, except with a smoothie bowl, you can give yourself a high five for eating healthy instead of questioning your life choices. 

This recipe is just one of about a billion different combinations you can choose from. The formula is easy: your favorite smoothie + topped with the ingredients you also blended up. This makes it easy to get a taste of every delicious ingredient. 

So if you want to make a mango smoothie, do it! Save a few slices of mango and top the bowl with it. How about a chia seed pineapple mint smoothie? Yep, just top with the complementary ingredients. 

Have fun with your breakfast! Thanks for stopping by! Recipe is below the photos.

xoxo,
e

Ingredients for Very Berry Smoothie:
Note: I make this in my mini Magic Bullet blender, so the ratios are just eyeballed. 

Mixed, frozen berries (appx. 1 cup)
Unsweetened coconut milk
Almond butter (appx. 1 Tbspn)
Chia seeds (appx. 2 tsps)
Toasted, unsweetened coconut (appx. 2 tTbspn)
 

Directions:
1. Blend ingredients together until smooth. 
2. Pour into a large bowl and top with desired toppings.
3. Be sure to carefully place "heavier" ingredients, like a strawberry, as it might sink to the bottom if just plopped on top. I also like to drizzle some almond butter over everything to finish it off.
4. Once you're happy with you're little piece of breakfast art, dig in!

 

High Fives, All Around

Whiskey & Waffles is just the tip of the iceberg when it comes to what I do and what I love. Food was the beginning, but design sprouted soon after. 

Recently, I had the opportunity to design a logo for my friend, Lexy Kadey. Not only is a she a young-female powerhouse, she's gorgeous, talented, and she's heading places. 

Lexy's YouTube channel, Lexy Lately, was recently featured in Seventeen Magazine! Not only is this an amazing opportunity for Lexy, it's also a great way to get my work out into the world. 

If you need logos, graphics work, photography, or professional writing, visit the contact page and send me a message. 

My favorite part about Lexy's page are her food ideas! Check out this adorable Halloween treat!

The Belmont Bash

If you know me, you understand that I am a planner. I can't just "have a party." I plan everything; from the food, to seating, to party takeaways, to invites. So when we decided to have our house-warming party (seven months after we moved in), I did all of that. And then some. 

This post gives you a look into the Belmont Bash. Yes, I made invitations, and yes, there were party favors. I'm not only proud of our little home, I'm pretty proud of the party we threw to celebrate it. Included in this post is the recipe for the party favors: dipped s'mores. 

Scroll through and enjoy the photos. The recipe is at the bottom. 

Thanks for stopping by!

xo,
e

Willy-Bob is ready for the party!

I made homemade Chex Mix and homemade hummus, served with pita, for our guests. Easy snack foods!

This was the goody-station. We served hard cider, beer and wine, and the snacks here.

I assembled the party treats the night before, so they were ready to go when guests arrived.

You could also use dark chocolate for a rich, indulgent treat.

Used this awesome aluminum bucket and made a cute sign.

Fall colors really are the best!

For the Dipped S'Mores:

Ingredients:
Jumbo marshmallows, 2 bags
Hershey's chocolate, melted
Sprinkles
Graham Crackers, 2 boxes
Sandwich bags (The ones that don't have the zip)
Ribbon

Directions:
1. Melt chocolate in a microwave-safe container. Meanwhile, line two large cookie sheets with parchment paper. 
2. Carefully dip the edge of a marshmallows in the chocolate. Immediately sprinkle with your favorite sprinkles. Set the un-dipped side down on the parchment paper. Repeat until all marshmallows are dipped and sprinkled. 
3. Allow the chocolate to harden completely. I set mine in the fridge to speed up the process. Once hardened, place one marshmallow and one graham cracker (broken in half) in a sandwich bag, tie with a ribbon to seal. 

Note: I used the jumbo marshmallows because they are SO much fun! But feel free to use regular size 'mallows.

Crock Pot Chicken Pot Pie

I've only had a crock pot for three weeks and I've already made three incredibly delicious meals. This version of chicken pot pie was super simple and very filling: perfect for days when you haven't thawed any chicken, and you're looking for comfort food. I bought my biscuits already made, but you could also whip up your own from scratch. This is definitely a recipe I'll pull out again as the days get cooler. It's perfect for fall and winter, and can easily feed a crowd. 

Hope you enjoy! Recipe is below the photos. 

Thanks for stopping by.

xoxo,
e 

Ingredients:
3 frozen chicken breast
2 cans cream of chicken
4 potatoes, washed and peeled
1 chicken bullion cube
1.5 cups frozen peas, corn, and carrots
Salt and pepper, to taste
Shredded cheese, your favorite, to taste

Directions:
1. Add frozen chicken breasts, cream of chicken, frozen vegetables, and chicken bullion cube into crock pot. Cut potatoes into cubes, add to crock pot. Stir to combine. 
2. Cook on high for 4-5 hours. After the chicken is cooked through, use a wooden spoon to break up the breasts. Cover, and let cook on low for approximately two hours, or until you're ready to serve. Add salt and pepper to taste.
3. Bake biscuits per package instructions. Serve pot pie over biscuits, and top with shredded cheese.

Turkey Chickpea Burritos

If you have a case of the Wednesday's (it's a thing) and you don't feel like thinking too much about dinner, I've got a recipe for you. This is a combination of stuff I had in the fridge. With a little taco seasoning, some instant rice, and about 15 minutes, you'll have something delicious, with leftovers for lunch tomorrow.

Hope you enjoy, recipe is below.

xoxo,
e

Use that instant rice that comes in the packets and costs $0.75. Taste great in no time.

Mix everything together in the skillet and add lots of taco seasoning.

Add cheese, obviously.

Wilson-Bob is curious.

Throw these together tonight, and smash them in a panini maker tomorrow. 

Turkey Chick-Pea Burritos

Ingredients:
1 can chickpeas, drained and rinsed
Ground turkey, cooked
1 package instant Mexican rice, cooked per package instructions
1 small can crushed tomatoes
Taco seasoning, to taste
Shredded cheese, to taste

Instructions:
1. Cook ground turkey in a large skillet until cooked through. Add chickpeas and cook until tender. Meanwhile, cook rice per package instructions.
2. When the rice is finished, add half to the turkey chickpea mixture and stir. Add in crushed tomatoes and season with taco seasoning to taste.
3. Top with cheese and fill tortilla shells. 

Note: I like to fill my tortillas and stick them on the panini maker for a few minutes. It crisps the shell and gets the cheese nice and melty. Perfect for a no-mess dinner. 

Quinoa Stuffed Peppers

It's finally June! Summer is here! In celebration, I made stuffed peppers. These are stuffed with a quinoa brown rice blend, black beans, corn, ground turkey, and cheese. 

Stuffed peppers have been on my list to make for awhile, and this evening seemed like the perfect time. I was surprised at how easy they were and they made plenty of leftovers. 

In this recipe, I used ground turkey, but feel free to swap this out for ground beef, or even ground chicken. I also stuck these on the grill and gave them a quick char. You can bake them in the oven if you prefer the pepper outside to be nice and soft. It's totally up to you! Play with different veggies, cheeses, and meats to find what you love. 

Enjoy, and cook for someone you love tonight. 

Recipe is below the photos. 

xoxo,
e

Ingredients:
6 large bell peppers
2 cups ground turkey
3 teaspoons chopped garlic
Garlic salt, to taste
Black pepper, to taste
1 can sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1 small can diced tomatoes, drained
1 package quinoa brown rice blend, cooked
Cheese, desired amount

Directions

1. Cook the quinoa brown rice blend according to package directions. Drain and rinse sweet corn, black beans, and diced tomatoes. Combine in a bowl and set aside. 
2. Cook the ground turkey in a skillet with garlic and season as desired with garlic salt and black pepper. Once cooked through, add in beans, corn, and tomatoes. Fold to combine and turn skillet to low heat. Add the quinoa rice blend and cheese, fold to combine.
3. Slice the top off of each bell pepper, carefully remove the seeds inside. Scoop quinoa/vegetable/cheese filling into each pepper, 
4. If grilling, place each stuffed pepper on a hot grill and grill until the bottoms are charred. If baking in the oven, bake at 450 until peppers have softened. Top with cheese just before serving. Enjoy! 
    

Homemade Margaritas

Cinco de Mayo was last week, and we celebrated with homemade tacos, salsa, and homemade margaritas. Original, right? 

These homemade margaritas are so easy and so so so much better than the store-bought, pre-made mix. Plus, you're less likely to feel absolutely terrible the next day if you drink one (or two) too many. 

I promise you'll never want to buy pre-made mix after trying these out. Plus, you'll get great use out that cocktail shaker you paid too much for to make your bar cart look awesome. (or was that just me?)

Enjoy, recipe is below the photo.

xoxo,
e

Best paired with spicy salsa and your favorite tortilla chips.

Ingredients:
(the following makes 1 margarita)
•  1/2 fresh lime, juiced
• 1/2 - 1 shot of lime juice from concentrate 
• 1 shot of cool water
• 2 shots tequila
• 1 shot agave 
• handful of ice

Directions

1. In a cocktail shaker, combine fresh lime juice, lime juice from concentrate, water, tequila, and ice. Shake vigorously.
2. Pour over ice, serve with a lime garnish.

Tip: If it's too tart or too tequila-y, add a bit more lime juice. If you're looking to party, add another shot of tequila. Enjoy! 

Banana Bread

When life gets busy and you forget to pack a banana in your lunch for a week straight, you make banana bread. 

It's so simple to whip up homemade banana bread and I've yet to meet someone who doesn't love it. Last night was the perfect spring evening and I baked this bad boy with the windows open and a beer in hand. I love that for this recipe, you don't even need an electric mixer. Instead, you just need a one bowl and three perfectly over-ripe bananas. 

Last night I realized that sometimes you just have to chill out and enjoy a warm evening that is filled with the smell of freshly baked bread. We can't control much in this world, but we can control who we surround ourselves with. So kick back, surround yourself with the people who love you, and make some banana bread to eat on the front porch. Oh, and it pairs perfectly with grapefruit ale. 

Enjoy, you'll find the recipe at the bottom.

xoxo,
e

Ingredients:
• 3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1.5 cups of flour

Directions:

1. Preheat oven to 350° F. Prepare a loaf pan by greasing it throughly and adding a dusting of flour to all sides. Set aside.
2. Mash the bananas in a bowl with a fork until smooth. Stir in melted butter and combine. 
3. Mix in baking soda, salt, sugar, and beaten egg. Then, add in vanilla extract. Once combined, add flour. 
4. Pour the batter into the prepared loaf pan and make sure the batter is evenly distributed. Bake for 50 minutes, and then check every 8-10 minutes to see if the bread is done. Once a toothpick is inserted into the top and comes out clean, the bread is done. 
5. Allow the bread to cool in the loaf pan for approximately 30 minutes. Once cool to the touch, flip the pan over and carefully remove the bread. Allow the bread to cool completely before storing.

Tip: I like the top of my bread to be a little underdone :). You'll know it's ready though when the top and sides are golden brown and you can't see any uncooked batter on the top. 

Baked Halibut

Wednesdays are the best because the week is almost over, and Wednesdays are the worst because the week is only half over. The only solution is to cook a delicious dinner, sit on the back porch, and end the evening with the windows and doors open, enjoying the spring breeze.

Tonight, the delicious meal was halibut. This particular fish was freshly caught in Alaska and generously given to us by a friend from Little Rock. We paired it with asparagus, potatoes, and mushrooms, but you can use any vegetables you'd like. It's a simple meal with beautiful ingredients, and a perfect way to end this Wednesday. 

You'll find the recipe below the photos. Enjoy!

xoxo,
e

Ingredients:

• Halibut fillets
• Italian vinaigrette
• Green onions, chopped
• One lemon, squeezed
• One lemon, sliced
• Salt and pepper, to taste
• Dried rosemary, to taste
• Cayenne pepper, to taste
• Dried onion, to taste
• Olive oil
• 3 small potatoes
• Handful of small mushrooms

Directions:

1. Preheat oven to 450. Marinate fish in vinaigrette, salt, pepper and lemon for approximately 25 minutes, refrigerated.
2. While the fish marinates, slice and toss potatoes and mushrooms in olive oil. Top with desired amount of salt, pepper, and cayenne pepper. 
3. Line a baking sheet with aluminum foil and spread some vinaigrette into the pan. Then, add fish. Top fish with desired amount of rosemary and dried onion.  Place potato slices and mushrooms around the perimeter of the fish. Top fish with a lemon slice to help maintain flavor.  Cover with aluminum foil and bake for 25-30 minutes, or until fish flakes and is cooked through. For best results, minimize removal of aluminum foil to maintain juiciness and flavor.
4. On a separate baking sheet, bake asparagus as desired. We toss in olive oil and salt and bake for 10 minutes. 

Chicken Avocado Burritos

Since I bought my house, I've been learning to make meals that feed two and make plenty of leftovers. Because, lets face it, leftovers are the way to go. 

So far, I've learned two things: 1. Sam's Club is a blessing and a curse and 2. you should probably go ahead and buy the giant package of chicken, because it's gonna be used sooner or later. 

Tonight, I wanted to make something that was filling, but healthy, and didn't involve a lot of ingredients or prep. Behold: Chicken Avocado Burritos. 

These suckers only need 5 ingredients (6 if you count salt and pepper) and 1 hour to make a delicious meal. Check out the recipe below the photos. Enjoy, and cook for someone you love tonight.

xoxo,
e

Ingredients:
3 avocados
Tortillas
2 chicken breasts
Shredded Monterey jack cheese
Sour cream
Salt + pepper, to taste

Directions:

1. Cook your chicken as desired. I baked mine in olive oil for 30 minutes in the oven. Once cooked through, remove and cut into small pieces. 
2. While the chicken is cooling, slice and mash avocados. Add desired amount of cheese and salt and pepper to taste. Stir to combine.
3. To assemble the burritos: lay out one tortilla and add chicken to the center. Then, spoon out avocado mixture and sour cream onto the top of the chicken, and roll to close the burrito. Place seam side down in a baking dish lined with aluminum foil. Repeat until chicken and avocado mixture is gone. Sprinkle the top of the burritos with desired amount of cheese.
4. Bake in an oven preheated to 400 degrees for approximately 15 minutes or until the cheese has melted and the burritos are warmed through. 
5. Serve with your favorite chips and salsa and enjoy!

Easy Baked Salmon + Roasted Asparagus & Potatoes

Tonight, I had my heart set on baking up these gorgeous salmon fillets and having a marvelous photo session with the perfect colors of the Spring evening and this beautiful food. Then it got dark. So I am sad to say I don't have any "finished" photos. 

I do, however, have an awesome recipe for a complete dinner.

Salmon isn't cheap (and you should not buy farm raised salmon) so I don't make it often. But when I do, it's a real treat. And the leftovers? I'll make salmon tacos with that tomorrow. 

The sides are easy, delicious, and healthy. I love asparagus and you could even bake carrots, Brussels sprouts, or broccoli with this dish. I also served this with white rice - the kind you microwave in the pouch for 90 seconds - because the man I'm feeding can eat quite a bit of food. 

I hope you can forgive me for the lack of finished photos. If you have any questions on what your salmon should look like when it's done baking, check out this link. 

Enjoy, and cook for someone you love tonight. 

Thanks for stopping by. xoxo,
e

The color is absolutely stunning.

Use whatever potatoes you like! I had these in my pantry.

A simple seasoning is always best.

Asparagus is easy and very healthy.

Ingredients: 

For the salmon:
Wild salmon fillet(s)
Olive oil
Lemon pepper seasoning
Salt
Thyme

For the Asparagus:
1 bunch asparagus, ends removed
2 Tbsp olive oil
Salt
Pepper

For the Potatoes:
2 cups small potatoes, sliced
2 Tbsp olive oil
Salt
Pepper
Thyme

Directions:

1. Preheat oven to 375°. Slice the potatoes and coat with olive oil, salt, pepper, and thyme. Toss to coat and place in the oven a full 15 minutes before the salmon and asparagus is added. 
2. To prepare the asparagus: coat in olive oil, salt, and pepper. Place on aluminum foiled-lined baking sheet, set aside. 
3. To prepare salmon: Lay skin side down in a aluminum foil-lined baking dish. Coat with olive oil and massage into skin. Add lemon pepper seasoning to coat, then sprinkle on salt (to taste) and thyme until the fillets are covered. 
4. Baking salmon and asparagus with the potatoes at 375° for approximately 20 minutes. The salmon is done when it flakes at the thickest part of the meat with a fork. Again, if you have questions on it's doneness, see the link above. 
5. Optional: heat easy-make white rice in the microwave, per package instructions.
6. Serve salmon atop a bed of rice with potatoes and asparagus. Enjoy.

Easy Stuffed Shells

Happy daylight savings day! I don’t care what anyone says, this is the best day of the year. Getting off work with plenty of sunshine left in the day is literally priceless. To celebrate, I made stuffed shells and took photos. After work. Cause it’s not dark!

These are actually pretty simple and they made enough for leftovers. You can literally put anything you want into shells. I used chicken, but ground beef or turkey would be great, and I would love to experiment with different types of cheeses.

Whip up a batch of these delicious shells and share it with someone you love tonight. They are easy, filling, and a fun twist on traditional spaghetti night. {recipe below}

xoxo,

 Ingredients:
1 box of jumbo shells, cooked al dente
1 tub of Ricotta cheese
1 cup spinach
1 tablespoon olive oil
2 chicken breasts
Salt, to taste
Pepper, to taste
Dried basil, to taste
Garlic powder, to taste
1 cup Mozzarella cheese (or more, depending on your personal preference)
1 jar of your favorite spaghetti sauce

 Directions:

1. Preheat oven to 350ºF. In a baking dish, coat chicken breasts with olive oil, salt, pepper, dried basil, and garlic powder to taste. Bake approximately 20 minutes, or until the chicken in cooked through. Once the chicken is cooled, shred using forks and set aside.

2. While the chicken bakes, cook jumbo shells per package directions. Drain, and allow to cool completely.

3.  In a skillet, prepare the spinach over medium heat: Coat with olive oil and sauté until wilted. This usually won’t take more than a few minutes.

4. To create the filling: combine ricotta, spinach, shredded chicken, and mozzarella cheese. Add salt, pepper, and dried basil to taste. Stir to combine.

5.  Line a baking dish with aluminum foil and pour spaghetti sauce into the bottom. Then, careful not to tear the shells, spoon in the filling mixture until each shell is full. Place stuffed shells in baking dish and top with additional mozzarella cheese. Bake in the pre-heated oven for approximately 20-25 minutes.

Overnight Oats

Oatmeal has always been a favorite of mine. I will choose oatmeal over most breakfast foods any day. It's filling, healthy, and the flavor combinations are endless. From brown sugar to blueberries, and granola toppings to honey drizzle, I absolutely love oatmeal. 

I'll be honest, I had never really heard of overnight oats until about a month ago, and I didn't fully understand the concept until last week. But now, I've jumped on the bandwagon and I'm giving you a recipe for a pre-made, delicious, and healthy breakfast. 

This first combination of flavors was found online. But now that I [think] I have the hang of it, I'm going into full-on experimentation mode. I'm thinking almond butter + blueberries + flax? You'll have to check back to see!

The best part really may be that this recipe makes three servings which means three breakfasts are taken care of. Oh, and you get to eat breakfast out of a mason jar. 

I hope you enjoy. Happy breakfasts to you all. {recipe below}

xoxo,
e

Coca Banana Overnight Oats
Makes three, 8 oz. servings

Ingredients: 
2 cups Old Fashioned oats
1.5 cups of milk (I used almond)
1/2 cup of Greek yogurt (any yogurt will do)
1 banana, mashed
2 teaspoons coca powder
Toppings of your choice - I used sliced almonds. Also dry a drizzle of honey, roasted pecans, or granola. 

Instructions:

1. Mix all the ingredients together in a bowl until well combined. Spoon evenly into mason jars. Allow to refrigerate overnight. Each jar will last 2-3 days if tightly sealed and refrigerated. 

Lemon Cookies

Winter has only been around for a few months, but to me, it feels like years. Here in good 'ole Springfield, MO, the sun tends to disappear for weeks at a time, only to be replaced by a nasty sleet/snow/rain annoying drizzle that is accompanied by a dreary grey sky. When the sun does resurface, you can find me by a window (with my coat still on, obviously) soaking it all in, because I know it'll disappear again soon. 

The rationale behind the lemon cookies is simply an attempt to bring some summer flavors back into the cold winter days. We were teased by the 50-something weather this weekend, and these lemon cookies made a delicious partner to the sun rays that actually stayed around a full 2 days. 

These cookies are super moist and perfectly chewy. I hope they bring a little sunshine into your life. Here's to hoping it magically becomes spring in February. 

Cook for someone you love today.

xoxo,
e

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter, softened
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
1/2 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Mix together flour, baking powder, and salt.
2. In a separate bowl, whip together butter, sugar, and lemon zest until pale and fluffy. Once combined,  mix in egg. Finally, blend in egg yolk.
3. Add lemon juice, lemon extract, and vanilla extract to the wet mixture and mix until combined.
4. Finally, with the mixer set on low speed, slowly add in dry ingredients and mix just until combined. 
5. Pour powdered sugar into a small bowl. Scoop out dough and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet.
6. Bake in preheated oven for approximately 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool finish cooling.