Cauliflower and Brussels Sprout Salad


I love arugula more than most human beings (let's make this a competition).  I probably eat it almost every day, in various ways, and I swear to god it's delicious with nothing but olive oil and salt and pepper.  That said, it's even more delicious topped with all sorts of yummy ingredients, like this wintery salad I made last week.  Roasted cauliflower, shredded brussels sprouts and red onions are combined with crumbled feta, toasted pine nuts and a dijon vinaigrette and all of it served on top of, yes, arugula.  It's superb!  I love hearty salads that stand on their own.  Although you could add grilled chicken and make this even more of a meal.  

In non-salad news, thank you for all the incredible feedback on my book cover!  Every comment makes me giggle and blush, like I'm some sort of tiny, cartoon kitten (that was weird).  I can't wait to possibly meet some of you once it's officially for sale and I'm out and about promoting it!  Until then, let's continue to connect here and on Instagram about important food things.  Later gators.        

Cauliflower and Brussels Sprout Salad
Serves 4-6


1 head cauliflower, florets removed
2 cups shredded brussels sprouts
1 small red onion (or half of a big one), thinly sliced
1/4 cup plus 2 Tbsp olive oil, divided
5 oz arugula
1/3 cup crumbled feta
1/4 cup toasted pine nuts
1 Tbsp dijon mustard
Juice of half a lemon
2 Tbsp white wine vinegar
Salt and pepper

Preheat oven to 400 degrees.  On two sheet pans, place cauliflower on one and sprouts and red onion on the other.  Sprinkle 1 tablespoon of olive oil on each pan, season both with salt and pepper, and toss to combine.  Place cauliflower in oven first and roast for 15 minutes.  After 15 minutes, shake up cauliflower a bit with a wooden spoon or spatula.  Add the sprouts and red onion to the oven at that time, and continue to roast for another 15 minutes.  While roasting, make dressing by whisking together 1/4 cup olive oil with dijon mustard, lemon juice and white wine vinegar.  Season with salt and pepper.  To assemble salad, place arugula in bowl and top with roasted veggies, feta cheese, pine nuts and toss with dressing.    

Cookbook Cover and Pre-Order NOW!


I humbly introduce you to the cover of my first cookbook:

Hi Barbie!  (Look closely.)

I think I'll just sit here for awhile, and wait for this to feel like real life...  

Ok, since it may never will, I'll keep going.  This whole process has been a dream come true and yes, a lot of work.  However, it's impossible for me to consider developing recipes, taste-testing creations and writing about food 'work' as the word is defined.  I've loved every minute of this job, and I can't wait to share the book with you on April 17th.  Which brings me to more breaking news...

It's available for pre-order NOW, simply CLICK. THIS. LINK!  I'm on Amazon.  NBD. 

Oh, and I'm also at Barnes and Noble, NO, BIG, DEAL. 

I may be biased, but I think it would make a great Mother's Day gift :)   

This book is for people who, simply put, love food!  It is an approachable, relatable and fun collection of simple recipes, divided into 6 chapters (Happy Hour being my favorite, obviously)...  

...and it is designed to demonstrate how I get through my busy days.  

I've never been a fan of intimidating recipes, and my philosophy has always been that cooking should not be taken so SIRI-ously.  Do you see what I did there?  My hope is that the recipes in this book becomes go-to, family favorites in your own busy lives!  

Before I go, I want to thank you for your continued support and encouragement.  There is no doubt in my mind that I wouldn't be here without YOU, and I appreciate this blogging community more than I can express.  Cheers!  xoxo   

Chorizo Hash Breakfast Burritos

Rainbow Popsicles 

Leftover Turkey Enchiladas


Happy Thanksgiving!  Oh, sorry, what was that?  The holidays are over and you don't want to think about them ever again?  Ok, I get that, makes sense.   It is a new year, after all.  How are we all doing with our resolutions?  (Don't throw things at me for bringing this up.)  So far I'm doing ok... I've flossed my teeth (three times), I've meditated (once) and I drank some tea last night instead of wine!  I'm okay with that progress for Day 10.  Baby steps.  

I brought up Thanksgiving because these yummy enchiladas are made with leftover turkey breast... do you get it now?  But if you don't have any of that succulent white meat in your fridge, you can still make this dinner with shredded chicken.  I followed the recipe pretty closely, only substituting Greek yogurt for sour cream.  It's full of flavor, perfectly spicy and a great way to shake up your Taco Tuesday routine.  (For kids who might not like spice, I would omit the chipotle peppers.)  

Recipe HERE.

Chewy Chocolate-Gingerbread Cookies


I have about a billion holiday cookies in my house.  Want to come over?  Oh, I should warn you, all three of my kids and my visiting mother have the stomach bug.  So, are you on your way??!

*long awkward silence*

No seriously, the past few days have not been fun.  However, as always, it could be worse.  I insist on keeping a positive attitude because after all, it's the holidays, and after a pretty tough year, I'm trying to focus on my family being (overall) healthy, happy and together.  

Here is one more sweet treat for you, in case you still are in the baking mood.  Chewy ginger cookies with lots of melty chocolate chips.  Yummy yummy yum!  I hope you enjoy, and I hope you have a Merry Christmas, a Happy Holiday and a Joyous New Year!  xo

Recipe HERE.

Buckeye Fudge


More fudge!  Fudgy fudge fudge.   I'm a huge fan of Buckeye Candy this time of year, which is a peanut butter ball of confection partially dipped in chocolate, so when I found a recipe for Buckeye Fudge I knew I must have it.  In my kitchen.  In my mouth.  They were very easy to make, they taste smooth and creamy, and once again, homemade fudge is the perfect holiday treat to give and to receive.  In your mouth.      

Recipe HERE.

Cookies 'n Cream Fudge


This is the easiest and quickest sweet treat you'll make all holiday season!  There are three ingredients and you could probably bang it out in five minutes - seriously, go try, I'll time you.  Who doesn't love homemade fudge, especially when it's laced with Oreo cookies?  Do they make Christmas Oreo cookies?  Because that's the only thing that would make these more fabulous.  Now go forth!  Do something simple for a change of pace, make these for your loved ones.  Be merry.  See you later. 

Recipe below...

Cookies 'n Cream Fudge
Makes 24-48 pieces (depending on size)

1 bag white chocolate chips (11 or 12 oz)
1 can sweetened condensed milk (14 oz)
25 Oreo cookies

Line an 8x8 baking pan with parchment paper.  Place cookies in a large plastic bag and crush them into chunky pieces using anything heavy (I used a wine bottle, sure did).  In a saucepan over medium-low heat, melt white chocolate chips and milk together, stirring frequently.  Add crushed cookies and stir.  Immediately pour into prepared pan and smooth top with a spatula.  Refrigerate until firm, and store for up to a week in the fridge in tupperware. 

Bourbon-Cranberry Shrub


I'm kicking off my week of "Sweet Treats" with one for the grown-ups because, let's be honest, we deserve it.  I mean, we are doing SO much right now.  We're making lists and checking them twice hundred times, we're shopping and wrapping and wrapping and wrapping, we're baking and eating and eating and eating... basically we are juggling it all and trying not to turn into the Grinch while doing so.  I'm talking about myself.  So what better way to end your hectic day than with this sweet and lusciously smooth adult beverage.  It's made with bourbon, a homemade cranberry syrup (that's very easy to whip up) and a splash of seltzer.  I would have added a sprig of rosemary for a festive garnish but I didn't have rosemary STOP ADDING FOOD TO MY GROCERY LIST.

I'm not the Grinch.  I'm merry!  Cheers.  

Recipe HERE.


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