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September 15, 2014

Roasted Peaches with Dulce de Leche and Roasted Walnuts

Time for another month of Secret Recipe Club!

This month I was assigned to Gloria's blog, Canela Kitchen. She lives in Chile and shares her recipes in both English and Spanish! She's been blogging for a long time so she had tons of delicious recipes to search through. Fall is quickly approaching, so her Pumpkin Ricotta Stuffed Shells were calling my name. We recently discovered our newfound love of zucchini so I'd love to try her Zucchini Lemon Cake! And I know her Chicken in Tarragon Sauce will grace our dinner tables here real soon.


But peaches. I couldn't resist peaches. It was a must that I make this recipe. Before all of those pretty peaches are gone!

We didn't peel our peaches but I think next time I'd prefer to do that. I'm weird about peels. And PJ isn't big on nuts (but he loved the little bit of crunch the toasted walnuts added!) so we used less. Use however much of each ingredient you like and you won't go wrong!

Roasted Peaches with Dulce de Leche and Roasted Walnuts
adapted from Canela Kitchen

*Yields: 2 servings
  • 2 peaches, peeled, halved and pitted
  • 4 tablespoons butter, melted
  • 3 tablespoons light or dark brown sugar
  • vanilla bean ice cream
  • 1/3 cup walnuts, chopped
  • dulce de leche, for topping (we used this kind in the squeezable bottle)
Heat oven to 350 degrees F. Place halved peaches, cut side up, on baking sheet with edges. Brush tops with 2 tablespoons of melted butter, and sprinkle with 1 tablespoon of brown sugar. Roast for 25-30 minutes until peaches are soft.

Meanwhile, toast walnuts in remaining butter and brown sugar for 5 or more minutes, until walnuts begin to brown and are lightly toasted (you may want to stir them). Allow to cool.

Serve peaches with vanilla bean ice cream, dulce de leche topping, and toasted walnuts.

Printable Recipe


Check out my past Secret Recipe Club posts!

Linking up here.

Peace, and bacon grease!

September 10, 2014

Sizzling CHA! French Onion Dip

This is a Sponsored post written by me on behalf of CHA! by Texas Pete for SocialSpark. All opinions are 100% mine.

Sometimes when I just need to jazz up a recipe or snack, a little hot sauce is all that's needed. Texas Pete is great to use as an ingredient in recipes because of its taste and its texture. It’s not just a condiment; it’s an ingredient. Texas Pete hot sauces have been a staple on southern tables for decades and have been gaining popularity nationwide and in many other countries.

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We all know about Texas Pete, but did you know about their newest product, CHA! by Texas Pete?

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Texas Pete CHA! too is spreading across the country quickly. Though it was released less than a year ago, it can be found in many supermarkets nationwide. We found it at our local Kroger grocery store, but if you can't find it in your local stores, you can always buy it online at TexasPete.com.

I bought a bottle of their Original Hot Sauce along with their newest Texas Pete CHA! We made their Sizzling Cha! French Onion Dip and boy was it delicious! So easy since you use a french onion packet, and the Texas Pete CHA! adds a perfect amount of spicy. We dipped some tortillas and veggies in it and I've been snacking on it daily! The great thing is that I can easily whip up another batch so quickly and easily. Go find your fave Texas Pete CHA! recipes at CHAddiction.com.

We also made homemade sushi for the first time ever the other day, and used the Texas Pete CHA! with some mayo to make spicy mayo to top our sushi. See, it's great for all kinds of things!

They also have other products, such as their Hotter Hot Sauce, Garlic Hot Sauce, Chipotle Hot Sauce, and Green Pepper Sauce.

What are your favorite Recipes using CHA! by Texas Pete?? Which are you excited to try??

Peace, and bacon grease!

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August 27, 2014

Cobb Salad

What does summer mean to you?

Summer to me means grilling and corn on the cob and light and refreshing meals like salads and fruits and veggies. Summer is Cobb Salad.

Grilled Cobb Salad at that.

It's one of my fave things. 

And this Cobb has grilled corn on the cob and juicy grilled chicken, cuz grilled food always tastes better. For reals... baked chicken? or GRILLED chicken?!??! There's no question, right? Grilled = major flavor + grill marks.

And grill marks are everything.

Seriously, I've been watching this show called American Grilled on the Travel channel. I'm obsessed. It's got me wanting to grill everything! Really, they do everything on the grill! Pasta, pizza, duck, giant cuts of beef, and lots of other local ingredients like frog legs, hog's head, crawfish, Cracker Jack's, and wild boar. It's one of my favorite things to watch lately. And I feel like I'm learning a lot when I watch it... even simple things like being sure to oil your meats and veggies before putting on the grill so they don't stick. And even the simplest of marinades and rubs. I'm so intrigued and hope to learn a lot more about grilling with other methods than a gas grill, grilling different kinds of meats, more about marinades and rubs, and learning how to perfect that gas grill method of grilling, too.

I'm itchin to buy a charcoal grill reeeeeeeeeal soon.

Anyways, now that I've got that outta my system, grill everything. While you can. While summer's still here. Not that you can't grill when it's not summer, but summer and grilling just go together. And nobody wants summer to end. So let's take a stand... grill everything you can get your hands on. Starting with some chicken and corn on the cob for this delicious Cobb Salad.

Cobb Salad
adapted from Meg's Everyday Indulgence

  • romaine hearts, chopped
  • grilled corn on the cob
  • hard-boiled eggs, chopped
  • avocado, diced
  • bacon, cooked and crumbled
  • grilled chicken breast, diced
  • crumbled bleu cheese
  • dressing of your choice
Assemble salads with lettuce on bottom, topped with grilled corn kernels removed from the cob, egg, avocado, bacon, chicken, bleu cheese, and dressing of your choice. 

May I recommend Litehouse Jalapeno Ranch, or Meg's Roasted Garlic Vinaigrette also sounds amazing.

Printable Recipe

As you can see, I don't really have perfect, exact measurements for this recipe, because really you can't go wrong with any amount! There were two of us, and I think we used 1-2 romaine hearts. I think we only used 1 ear of corn but again, can't go wrong with more. I'd say at least 2 hard-boiled eggs. 1 avocado is probably enough. Probably like 4 strips of bacon, or more if you plan on eating most of it before it makes it to the salad, like me. I'd probably say 1 chicken breast per person. However much crumbled bleu cheese looks right, Meg suggests 1/4 cup. You'll love this (grilled) cobb salad no matter how much of each ingredient you use. 

Linking up here.

Peace, and bacon grease!

August 18, 2014

Grilled Mushroom-Crusted Steaks

Happy Monday! 

And Happy Secret Recipe Club day!

This month I was assigned to Kate's blog, Kate's Kitchen. She and Connie are the cutest couple! It was so fun stalking them all month. I was intrigued by so many of their recipes, like their Steak Sandwiches with Creamy Shallots, Pineapple-Chili Margarita, and Baked Deviled Eggs

BUT.... me being a steak kinda gurl, had to go with their Morel-Grilled Rib Eye... only we didn't use morels because, honestly, they were $13!!! We used dried steak blend mushrooms instead.

Annnnnnd we didn't use rib eyes because PJ requested a filet (both of our faves) and this porterhouse was calling my name instead.

Morale (morel... get it?) of the story? You can use ANY steak and ANY kind of dried mushroom! 

(We halved the recipe since we only grilled 2 steaks, 1 for each of us!, but I kept the measurements below for 4 servings).


Grilled Mushroom-Crusted Steaks
adapted from Kate's Kitchen
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup dried mushrooms (preferably morels)
  • 1/4 cup olive oil
  • 4 (1-inch thick) boneless rib eye steaks
Grind the dried mushrooms in a food processor.  

Mix everything but the steaks together to make a paste. 

Coat both sides of the steaks with the paste, pressing firmly. Allow steaks to rest at room temperature for at least 15 minutes.  

Grill on direct heat, turning once.  Remove the steaks from the fire and allow them to rest for 5-10 minutes to allow to rest.

Printable Recipe

We served these delicious steaks with the grill master Chris' Thai Chile Compound Butter. It was the perfect topping for the steaks... sweet, spicy, buttery goodness seeping into that charred perfectly-seasoned steak. 

What more could a steak lover ask for??

Check out my past Secret Recipe Club posts!

Linking up here.

Peace, and bacon grease!

August 13, 2014

S'mores Galore!!


I missed National S'mores Day on Sunday. What the?

In honor of the ever-so-delicious summer treat we all love so dearly, I bring you a collection of s'mores recipes you'll be rushin to whip up before the summer's over!!

Prepare for s'mores overload!

Graham Cracker S'mores Candy

S'mores Clusters

S'mores Bites

S'mores Cookies

Peanut Butter and Jelly S'mores

And how about some s'mores in cake form?!?!

S'mores Cake

S'mores Cinnamon Roll Cake

S'mores Coffee Cake

S’mores No-Bake Icebox Cake

Inside-Out S'mores Cake

S'mores Ice Cream Cake

And lots of other s'mores creations from food bloggers around the web!

Smoreo Ice Cream Sandwiches from This Silly Girl's Life

S'mores Buttercream Frosting from Wine and Glue

S'mores Ice Cream Popsicles from Smells Like Home

Sinful S'mores Parfait from The Pinning Mama

S'mores Pop-Tarts from A Cozy Kitchen

S'mores Scones from A Kitchen Addiction

S'mores Milkshake from White Lights on Wednesday

S'mores Cheesecake Bars from Creme de la Crumb

S'mores French Toast from Creme de la Crumb

S'mores Pops from High Heels & Grills

S'mores Truffles from High Heels & Grills

S'more Rice Krispies Treats from A Pumpkin & A Princess

S'mores Ice Cream Cupcakes from A Pumpkin & A Princess

S'mores Ice Cream from Add a Pinch

Chocolate Chip Cookie S'mores from Cooking Classy

Are you all s'mored out now? Nah... me neither.

Now go get your s'more on!!!

Peace, and bacon grease!

July 31, 2014

Obsessions + Confessions

Time for my latest obsessions + confessions!

This may be the best thing I've ever laid my food-loving eyes on. JALAPENO CHEDDAR BUNS!!!

Or fill it with a hot dog

This recipe and these photos have me re-thinking my supposed dislike of cucumbers. That is the prettiest green gazpacho I've ever seen!

Now this is just foodie art right here. Early Girl Gazpacho.

Obsessed with A Cozy Kitchen's instagram

Speaking of A Cozy Kitchen, these Frozen Pineapple Daiquiris are everything.

I'm loving everything about these sweet and savory popsicles.

More popsicles... this time with booze

I love summah foods! These Reese’s Frozen Ice Cream Cups are the perfect size... mini and yet so satisfying I bet!

I could certainly hop on the healthy board with this Peaches & Cream Green Smoothie.  

Best ice cream of all time

Or is this?

Maybe this? I can't choose! I want all the ice creams!

Love this pregnancy foodie project idea! I just may have to borrow this if and when I ever get pregnant...

I shouldn't be laughing this hard at kids getting hurt. Oops.

This past weekend, me, my brother and niece celebrated my brother's birthday at the Columbus Zoo! Um, packed. For one, it's connected to a water park. First mistake. Who makes zoos connected to water parks? What about us people who just wanna take a simple trip to the zoo? Nope, be prepared for chaos on a Saturday! It took an hour just to get out of the parking lot!! Probably never going there again lol, but we had fun! 

(Yep I'm doin the booty tooch  :) I didn't say I was doing it correctly though....)

And look at all the cool animals we saw!

Aw look at his polar bear butt peeking around the corner! Polar bears are so cute and look so cuddly. The brown bear was looking up because he was about to be fed a giant watermelon!

Spots and stripes! Isn't the photo of the tiger in the water so mystical and fantasy-like? I like, I like.

The zoo was really cool because they have an African safari area that is HUGE and all the giraffes and zebras and other African wildlife can roam free. It was amazing. 

Some of the animals were sleeping or hibernating so I wish I could have seen more. Or some zoo babies! Baby elephants please!!! 

The festivities continue this weekend with a birthday dinner for my bro. Cuz he deserves it. 

That's all for now. Come back soon, ya hear? 

Peace, and bacon grease!

July 21, 2014

Strawberry Lemon Cheesecake in a Glass

Secret Recipe Club time!


This month I was assigned to Manuela's blog, Manu's Menu. She lives in Australia! So cool! Her blog is filled with wonderful Italian recipes... lots of which were new to me and I had never heard of! I learned a lot perusing through her recipe archive (a visual recipe archive!). I was tempted to try my hand at macarons, this lamb curry looks magnificent, and omg look at this gorgeous dessert! But in the end I was intrigued by her adorable Strawberry Lemon Cheesecake in a Glass and decided to make that.


We loved the pairing of tangy, tart lemon and sweet strawberries and cream in these cutie no-bake cheesecakes! PJ claims he doesn't like lemon, so I made sure to only add a little bit of the lemon layer. He said it wasn't too much lemon and he really liked it! I love me a good graham cracker crust or crumbs, so that added a nice sweet crunch to all the creaminess. 


I have some of both the lemon and strawberry mixtures left because I only made 2 mini cheesecakes, 1 for each of us. I used a mini 9 oz dessert glass for each of us. So we've got lots of filling left and I know I'll be whipping up a couple more cheesecakes for us tomorrow, and the next day!

Strawberry Lemon Cheesecake in a Glass
adapted from Manu's Menu

For the Crust:
  • 2/3 cup graham cracker crumbs
  • 2 tablespoons melted butter
Combine the graham cracker crumbs with the melted butter and press the mixture into the glasses. Chill for 30 minutes. 

For the Marinated Strawberry Garnish:

Meanwhile, slice some strawberries and add with sugar to a bowl to let marinate for 30 minutes.  

For the Lemon Cream:
  • 4 oz cream cheese, softened
  • 2/3 cup sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1/2 cup whipping cream + 1/2 tablespoon caster sugar
Put the softened cream cheese, sweetened condensed milk, and lemon juice in the mixer bowl and whip it with an electric mixer until smooth. 

Whip cream and caster sugar until stiff peaks appear. Gently combine it to the lemon mixture. Set aside.

For Strawberry Cream:
  • 8 oz cream cheese, softened
  • 4 tablespoons caster sugar
  • 2 tablespoons fresh lemon juice
  • 8 oz strawberries
  • 3 tablespoons caster sugar
  • 1 cup whipping cream + 1/2 tablespoon caster sugar
Whip the whipping cream and caster sugar and set aside. 

Puree the strawberries with the lemon juice and 3 tablespoons caster sugar.

Beat the cream cheese and 4 tablespoons caster sugar until smooth. Beat in the strawberry puree until smooth. Gently fold in the whipped cream.

To Assemble:
Gently spoon the strawberry cream on top of the chilled base up to 2/3 of the glass. Top with the lemon cream. Garnish with the marinated strawberries and additional graham cracker crumbs. Serve chilled.

Printable Recipe

I know I've thrown 2 strawberry recipes at you recently (check out my Strawberries and Cream Pancakes!) but can you really go wrong with strawberries???

Check out my past Secret Recipe Club posts!

Linking up here.

Peace, and bacon grease!