Lemon & Garlic Roasted Chicken


Mexican Vegitarian Casserole

This dish was very simple to make and really only consisted of layers of goodness; quartered tortilla wraps, black beans, roasted red pepper, cheese, cumin, more cheese, corn and green enchilada sauce. I think we’ll be taking a break with the Mexican dishes as of late we’re getting pretty tired of the tortilla wraps. If you have some Mexican recipes to suggest that don’t require these I would love to hear them!



Southwestern Bean & Beef Burger Wrap

Here we go again, back on a Mexican kick! This was pretty different…in a good way. I found the recipe off of Eating Well. I subscribe to e-mails for recipes and it really inspires me as a photographer and a cook.  Packed with refried beans, beef, avocado, cilantro, pepperjack cheese, romaine lettuce and topped off with a squeeze of a lime this dish was easy and quick to make.

Caprese Sandwich…my new favorite!

I’ve been eating a good amount of mozzarella and tomatoes as of late, it could be a problem. Really though, I made this sandwich three times last week.  You know me, the easier the better and who ever paired tomatoes, basil and mozzarella is my hero. I used a roasted Garlic  Italian bread and buttered both sides first and put in the toaster for a bit to make the bread nice and crispy. I added the tomatoes, mozzarella and basil and toasted it again. Viola!

Sausage & Pepper Salad

This meal speaks for itself…three ingredients: Spicy Sausage cooked in EVOO, Red and Yellow Peppers. That’s it! It was tasty 🙂 Oh the red wine in the background is something I need to rave about. I am not a red wine drinker, if at all I stick with whites but a friend brought this over a couple weekends ago and I went to three different liquor stores seeking it out. Flip Flop makes it and it’s called Headshrinker.  Lovely name right? It’s very sweet but that’s how I likes it and I love this sweet red.



Ranch Chicken Tacos…amazing!

If you haven’t guessed by the multiple posts of Mexican inspired plates here on the blog then you haven’t figured out that I’m crazy in love with Mexican food. I love it. I love it. I love it. I came upon this recipe and it caught my eye because of the Ranch dressing. I’m also a huge fan of Ranch dressing. We have a traditional meal in my family on the Portuguese side where we used to grill steak tips in my grandparents kitchen (they had an amazing built-in grill), load them up on soft rolls and smother with Ranch dressing. I’ll be posting on that once we get our new grill! We actually had them one night last year during the week after our wedding and it was such a nice touch to have family around and enjoy it. OK enough about that, I’m veering off course here!

Here is where you can find this great recipe, we had a ton of chicken left over that would be great to add to a salad. I didn’t have lettuce on hand so I just used tomato.

Quinoa Stuffed Peppers

We’re trying to eat healthier in our home and I’ve started introducing Quinoa to our dinners. Quinoa is a great alternative to Rice, in my opinion. Here is the definition described from Wikipedia: Quinoa (play /ˈknwɑː/ or /kɨˈn.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

It’s very good for you and well I seem to like it so far! Last week I showed you a family recipe of Stuffed Peppers with eggplant, egg and cheese. This is much different but loaded with so much flavor. I hope you enjoy the photos I took capturing the phases of the pepper in this recipe. Click HERE for the recipe! I substituted the red for the green peppers and black beans for the kidney beans…just as delicious! I also ended up with a ton of stuffing left over for more peppers this week 🙂

Strawberry-Mint Sparkling Limeade

I have had 3 boxes of Strawberries in my fridge just waiting for me to come upon a perfect Strawberry recipe and even though this is a great recipe as a refreshing summer sparkling beverage, nothing tops my Aunt Cindy’s Strawberry Cake. Maybe I will try to make that soon and pretty the blog up with some mouth watering pictures. So this recipe was found in Cooking Light. The original recipe calls for Pinot but I didn’t have any on hand and I don’t care to drink during the week because I can’t hang anymore.

I substituted the wine for Club Soda (kid friendly drink…hello!). You can find the original recipe HERE. Enjoy! It was delicious and I am certain I will have this with wine this summer 😉 Quick note: pour the club soda very slow and tilt the glass like you are pouring tap beer, my glass got very foamy because I poured too fast 😦

Nana’s Stuffed Peppers

My Mother showed me how to make these today. So easy. So delicious. So close to my heart. My Nana used to make these all the time, I love that we have these special meals to put together and remember her by.

With only three, yes you heard me right THREE ingredients…

Peppers stuffed with a mixture of eggplant, eggs and cheese. YUM.


2 eggplant

3 green peppers

6 eggs

2 sticks of cheese (you can mix it up however you like here, we used monterey jack and sharp cheddar.


Cut peppers in half. Pour enough vegetable oil on your baking pan to generously cover, oil the bottoms of the peppers by rolling them in the pan. Peel eggplant and slice into 1/2 pieces and steam until soft. In a bowl beat eggs until combined. In a separate bowl shred cheese. Once eggplant is done, drain and let sit in strainer for a few minutes to drain juice then mash. Combine eggplant, egg and cheese and beat on low until combined. Spoon mixture into peppers and cook for 1-1 1/2 hours on 350 until top browns .  ENJOY!