Deliciousness in a bowl

There’s a little beach shack near my mother-in-law’s house that makes the most delicious chicken-black bean-rice bowls.

Not only are they delicious, but they are filling and healthy too.



I can’t replicate it exactly, but I can come pretty close.

Ingredients: 1 lb chicken cutlets, 1 can black beans, 90-second jasmine rice, green onions, 1 can diced chilies, chili pepper, salt and pepper, 1 tbsp olive oil, 1 tbsp lime juice

Directions: Season chicken with salt, pepper and chili pepper. Heat 1 tbsp olive oil and cook chicken. Add in lime juice while cooking. Make rice according to directions. Reduce heat to low, stir black beans, rice, green onions and chilies into the pan.

Serve in bowls and eat!



Hello Fall!

Dear  blog,

I’ve neglected you greatly in the last year. I got married and then got caught up in work  and buying a house, and I stopped posting. My deepest apologies.

But a change in the weather has me feeling a little more motivated and eager to get back into the kitchen.

Here are some of my favorite fall recipes to kick us off.

  1. Pumpkin bread: I first made this delicious recipe about six years ago. It quickly became a favorite. I seriously think it is the most delicious recipe for pumpkin bread ever. I could eat it and eat it and eat it. That’s why I make it and take it to work.

2. Apple-sausage risotto: When I first started my little cooking blog, this was one of my first posts. This delicious apple-sausage risotto is the perfect fall recipe. It’s also really filling and goes perfectly with a spinach salad.

3. Homemade applesauce: This recipe became such a hit with my husband’s family that it is now expected. Homemade applesauce is good any time, but particularly good with your holiday meals.

Happy cooking. I promise to write more.


Vegetable soup


I’ve been all about home-y, easy foods lately.

Such as vegetable soup. The thing I love about vegetable soup is that you can put just about whatever you want into it.

vegetable soup

I made this a week ago, but forgot to post about it. I was eating this constantly. It was so warm and filling.  Plus, it’s a snap to make.

It’s perfect for a cold, dreary day.

Ingredients: Onion, 1 tbsp olive oil, four cups vegetable broth, one can diced tomatoes, frozen green beans, 1 stalk celery, 10 carrots, 2 medium potatoes, pepper, salt, Italian seasoning, bay leaves

Directions: Dice onions, garlic, celery, carrots and potatoes.  Heat 1 tbsp olive oil and add onions and potatoes, cooking for about five minutes. Add broth, tomatoes, celery, carrots and green beans. Add seasoning. Let simmer for a half hour.




Sunday means waffles

Good morning, Blog.

Gray and I have been trying to recover from a rather long week, so I thought comfort foods were the right way to go this weekend.

Last night, I made Eat, Live, Run’s spicy pork and kale soup. And this morning, I finally tried a new waffle recipe that I’d been eying on Pinterest. Well, to be fair, the bloggers Kevin & Amanda adapted it from an Alton Brown recipe, and I adapted it from them.

My adaption was more out of necessity. On Pinterest, the words cinnamon-nutmeg waffle immediately caught my eye. Of course, this morning, as I was dragging down my waffle iron from a high shelf, I realized that we were out of nutmeg.

So, it became more of a cinnamon-ginger waffle. I subbed out nutmeg for ginger and also reduced the amount of sugar. Their recipe called for 2 tbsp brown sugar and 1 tbsp granulated sugar. I skipped the granulated sugar.


Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda,1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons brown sugar, 2 tsp cinnamon,1 tsp ground ginger, 3 eggs, beaten,4 tablespoons butter, melted, 2 cups buttermilk, room temperature

Directions: Combine the dry ingredients in a medium size bowl. In a large bowl, beat together the buttermilk, eggs and butter.
If needed, spray waffle iron with PAM and ladle batter onto your waffle iron. Cook according to your waffle maker’s directions. (I use about 1/2 cup batter on mine.)
Serve with your favorite toppings — syrup, fruit, applesauce, etc. My batch made seven waffles, but I probably could have stretched it to eight. So, depending on how many people you are cooking for, you might have leftovers.
Both Gray and I were big fans of this recipe. The waffles were light, fluffy and flavorful. i definitely would make this again.
Next up: Vegetable soup.

Orange-Rosemary cookies equal awesome

Dear Blog,

I realize it’s a bit early to start talking about Christmas baking. But, I can’t help myself.

I love the holiday season. I’ve been pinning recipes and decorations on Pinterest and humming Christmas carols on my way to work. And yesterday, while flipping through the channels, I noticed a show called the “Holiday Baking Championship” on the Food Network. So, naturally, I stopped changing channels to watch the contestants present their holiday cookies.

A home cook named Nayley LaRochelle presented an orange and rosemary cookie that the judges were raving about. And, lucky me, Food Network had indeed posted such recipe online.

This cookie is phenomenal and fairly easy to make. They are light and buttery, and the rosemary and orange flavors both come through. Plus, the only thing I didn’t happen to already have in my kitchen for it were the oranges.

These cookies just made me happy. Even Gray, who is not a big sweets person, sneaked an extra one while they were cooling.

From Food Network:

Ingredients: 2 1/4 cups  all purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 small sprig fresh rosemary, finely chopped, 2 sticks unsalted butter at room temperature, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 orange, finely zested with juice reserved, 2 cups confectioners’ sugar

Directions: Whisk together the flour, baking powder, salt and rosemary in a medium-sized bowl. In larger bowl, cream butter and sugar together with a hand mixer until it is light and fluffy (about 4-6 minutes). Add the egg, vanilla and orange zest.

Add the flour mixture to the butter-sugar mixture and thoroughly combine. Cover bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 350 and line baking sheets with parchment paper. (I forgot the parchment paper and just sprayed the sheets with PAM.) Roll the dough into one inch balls and bake until golden, about 15 minutes.

While the dough is baking, combine the leftover juice from the orange with the confectioners’ sugar.

Remove cookies from the oven and let cool on baking sheet for about five minutes. Then, spoon the glaze over them.

Eat and be happy. 🙂



The great outdoors

It took me a long while to appreciate some of the really great things about living in Tallahassee.

The abundance of great outdoor activities was one of those things. There are lots of trails for hiking and the beach is a 90 minute drive. Even closer are opportunities for boating or kayaking.

So, on Saturday, our friends persuaded us to go kayaking on the Wakulla River. Though Gray and I have gone kayaking in North Carolina a few years ago, we’d never managed to go to the river practically in our own backyard.

20141108_112833It was awesome.

The weather was cool, but not too cold. We did not see any gators, though I’m sure they saw us. We did see plenty of birds, manatees and turtles.

After we returned the rental kayak (and I gashed my finger open, but that’s another story), we headed to the Riverside Cafe in St. Marks, where the four of us devoured several orders of steamed oysters. They were so tasty and bathed in butter and garlic. I’m not a huge fan of raw oysters, but I love them cooked.(Sorry, no oyster photos, but here’s Gray and me in the kayak. Check out our reflections in the water.)


Gray and I were still on an outdoors kick the next day because we chose to take a picnic lunch to a newish park downtown. After years of talking about converting a space downtown into a park, they finally did it, complete with an outdoor amphitheater, a jogging loop, fountains and a children’s play area.

So, we took a picnic and walked around.

20141109_125540Publix subs are delicious, and our new picnic basket is cute. (Thanks  mom and dad!)


Tallahassee is a small town, and though I’d love to be in a bigger city, it definitely has it charms. Like any place, you have to figure out where the cool things really are.

Kayaking and picnicking in November definitely qualify as perks.


Sometimes you just need soup

Hi there,

So, let’s be honest, soup is awesome. You can really never go wrong. Roasted red pepper, chili, broccoli cheese, tomato basil, etc.

My sister, a fellow soup lover, gave me this recipe from Heather Likes Food for chicken tortilla soup that is so easy and fantastic. It’s fantastic even when you forget to buy enchilada sauce, a pretty key ingredient for the soup. (oops)

I actually did make this once before, but never blogged about it, so I can with some certainty that the finished product is better with the enchilada sauce. However, it was still quite tasty without the sauce. Gray added some hot sauce to his to give it a little kick and proclaimed it a good substitute.

The best thing about this soup is that it is a crock pot soup. Throw everything in the crock pot in the morning and let it sit for eight hours. And voila!

The only thing is when you do this, maybe do it on a day that your husband isn’t working out of the house and you’re not working late. In the situation where the husband is working at home and you’re at work for an extra hour, you get a very hungry husband who has been tortured by the delicious smells coming from the crock pot all day.


You could serve it with cheddar or sour cream, but I’m quite happy to eat it plain.