Blueberry Baby Cheese Danish

Blueberry Baby Cheese Danishes

Ever really notice..a fresh blueberry is blue, but yet, when you cook them… they turn dark purple??? I’ve noticed this before. I really have, but I guess because I was photographing them I really, really noticed. Let’s just say the lens noticed. Definitely.

When I went to photograph the fresh blueberries, they were almost rustic looking. I could picture the fresh blueberries sitting in a crate on top of a worn, white, wood pallet with dark grays, and possibly burlap bows. It was fun to photograph. It was almost effortless, and almost every shot was a beautiful shot. Now… the cooked blueberries on the other hand… was a bit more challenging. Not challenging to eat. Let me make that clear. It was just a bit trickier to get the shots just right. Fresh Blueberries

Fresh Blueberries

Beautiful fresh blueberries

These Blueberry Baby Cheese Danishes are perfect with coffee. It is seriously one of my favorite morning rituals. You could easily swap out any fruit filling. I chose blueberries because I had them on hand. I first started looking for turnover recipes because I wanted to use the fresh blueberries. That’s when I came across Lindsey posted this Easy Cream Cheese Danish recipe that I had to try. I did not have the Grands Crescent Rolls, however. I just had the regular ones. I also did not have cherry pie filling. That’s why I used blueberry. I also prefer my cream cheese filling just a tad bit sweeter, so I added more sugar.

Blueberry Baby Cheese Danishes

  • Servings: 14
  • Difficulty: easy
  • Print

Blueberry Baby Cheese Danishes.


2 cans Pilsbury Crescent Rolls

1 can Blueberry Pie Filling or Fresh Blueberry Pie Filling (recipe below)

8 oz cream cheese (room temperature)

1 tsp vanilla

1/2 cup of sugar

Blueberry Pie Filling:

2 to 1/2 cups fresh blueberries for cooking and 1/2 cup to stir in after

3 Tbsp sugar

1 1/2 Tbsp cornstarch

dash of salt

2-3 Tbsp water

1/2 Tbsp butter

zest of 1/2 a lemon or 1 tsp


Place crescent rolls into the freezer for about 30 minutes. Preheat the oven to 350. If you’re making the Fresh Blueberry Pie Filling, you can make it now and save it in a bowl until you are ready to use.

Pie Filling:

Take the sugar, cornstarch, salt and water and stir in a pot over medium heat for 1 minute. Add 2 cups of blueberries and bring to a boil. Let cook until it’s thick. (usually 1-2 minutes more) Remove from heat and add butter and lemon zest. Your consistency should be like pie filling consistency. If it’s not thick enough, add a slurry of cornstarch and water 1/2 Tbsp at a time. Let come to a boil again. Remove from heat. If it’s too thick, add a little water. Set aside and let cool.

Cream Cheese Filling:

Take your cream cheese, sugar and vanilla and beat until smooth. Taste. If you prefer it a bit sweeter, add more sugar.

Take the crescent rolls out of the can. Lay the roll on a cutting board and cut (like you would be cutting cookies off of a roll) about 1/2″ thickness. Make a well in the center of each one. (I used a thin bottle that was around 1 ” in diameter on the bottom, covered it in foil) and pushed down in the center of each one. I used my knuckle to make a defined well in the center.

Take a small spoonful of the cheesecake mixture, then a small spoonful of the blueberry mixture.

Cook for approximately 12 minutes.

Blueberry Baby Cheese Danish

Blueberry Baby Cheese Danish





Better than takeout Beef and Broccoli

BETTER than takeout Beef and Broccoli

Who knows what they put in your favorite Chinese dish at that fast food restaurant chain!? Have you looked at the nutrition content of any of them? Sodium through the roof and enhancements that are probably best left out.When you make it at home, you can see and can control what you’re cooking with. Plus, it’s 10X better than that popular food chain out there. You’ll be surprised how easy it is too! Once I get everything in line to make those nifty little videos, I will make one on this dish and link back to it so you can see just how easy and how much better this beef and broccoli is compared to takeout.

First, you will want to cut your meat against the grain. Especially in flank steak. Picture little horizontal lines on the meat as you’re looking down at it. You’ll want to cut vertically across them. If you were to cut WITH the lines, it makes for a much chewier experience. Tough and chewy. Two words we do not want associated with our beef and broccoli. Melty, buttery, flavorful, tender… those words are acceptable.

Second, you will want to get a low sodium soy sauce for this. Soy sauce is already salty enough. When you cut back a little, you will NOT miss the flavor. Trust me on this.

Lastly, you will want to use with a hot pan. If you have a wok -even better. If not, no worries. Just get your pan really hot (almost on high) because this is fast cooking once you start. Have all of your items ready to go because once you start rocking and rolling ~ it will be ready in less than 10 minutes.

In looking for a delicious beef and broccoli recipe, I came across RainyDayGal’s recipe. I have modified it just a bit but hers is incredible!!

Look at that beautiful beef! Just ready to take on all of the yummy robust flavors of the marinade I’m about to pour all over it. Super easy. I’m telling you.

Beef and Broccoli

Flank steak ready to soak in the marinade

BETTER than takeout Beef and Broccoli

  • Servings: 4-6
  • Difficulty: easy
  • Print

Delicious homemade beef and broccoli.


2-3 lbs flank steak

For the Marinade:

2 Tbsp low sodium marinade

2 1/2 Tbsp water

1/4 cup oil plus 1 Tbsp

2 Tbsp cornstarch

1 tsp baking soda

2 tsp sugar

For the Sauce:

1/2 cup plus 1 Tbsp low sodium soy sauce

3 Tbsp brown sugar

4 cloves minced garlic

3 Tbsp flour

1 1/2 Tbsp sherry (optional but very good if you have some)

2 Tbsp water

3 tsp vegetable oil

2 crowns of broccoli chopped up to size you like in stir frys


Marinade the meat first: Cut your flank steak against the grain in very thin strips. If you have a local grocery store, they will slice it for you. You just have to ask!  Whisk all ingredients minus the flank steak in a bowl then place all items in a  big plastic bag and let marinade in the refrigerator for at least an hour.

Get the sauce ready: Get the soy sauce, brown sugar, garlic, flour, sherry, and water whisked in a bowl. Set aside.

Get a wok or pan and put on high heat with 2 Tbsp of the oil. Take your broccoli and pour it into the pan. Stir often and cook for approximately 3 minutes. Remove broccoli.

Lower heat to medium high heat and add your meat and half of the sauce mixture. Stir and cook for approximately 3-4 minutes or until meat is no longer pink. Add broccoli back along with the other half of the sauce. Cook 1 more minute.

Can enjoy on its own, or over rice! Enjoy!

BETTER than takeout beef and broccoli

BETTER than takeout beef and broccoli

Broccoli Leaves

Pretty little broccoli leaves

Jalapeno Ranch Salad Dressing

I have to let you in on a little secret…. this “jalapeño salad dressing” is actually one of my favorite dips from a well known restaurant that rhymes with “Huey’s.” It’s an amazing dip. It’s an amazing salad dressing too. It may even repair a flat tire. It is miraculous is all I’m saying.

This is another one of those recipes (and you’ll find this a LOT with my recipes) is that you can change it up to fit your palate. The way I make it really isn’t that spicy. If I know it’s just hubs and I eating it, then I crank up the heat meter. This usually consists of adding more seeds of the jalapeño and more jalapeño. If you don’t care for the ranch flavoring, add less of the packet and 1 Tbsp regular milk.

I make this recipe for so many things. I will probably feature it a lot in the upcoming months. You can use it to dip fried mushrooms in. You can use it to dip fried zucchini or carrots in. You can drizzle it on a salad (pictured). You can probably use it in a grilled chicken panini. Mmmmm. Explore different items with the dressing and see which one you prefer!

Jalapeño Ranch Salad Dressing

  • Servings: 2 Cups
  • Difficulty: easy
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Creamy, punchy, zingy jalapeño dressing.


1 1/4 Cup mayo

1/3 Cup buttermilk

2 jalapeños without any seeds (scrape out membrane and seeds – WEAR gloves!)

1/2 of an Anaheim chili pepper

Small handful (2 Tbsp) cilantro

3/4 of a packet of dry ranch dressing (I don’t care for the heavy ranch flavoring)

1 Tbsp regular milk


Put all items into a blender or food processor and pulse about 10 times or until smooth. Taste. Adjust to your liking.

Southwest Salad with Jalapeño Ranch Dressing

Southwest Salad with Jalapeño Ranch Dressing


Honey Chipotle Lime Shrimp

Honey Chipotle Lime Shrimp

Before I could even say “Honey Chipotl-,” my shrimp was almost all gone. That’s how much my kids love to eat them. Like candy. I know I just said shrimp is like candy but these really are. The honey gives them a sweetness while the chipotle gives them a rich smokiness.

I love marinades. I love them because you can adjust them to how you prefer them. If you don’t like them as sweet, don’t put as much honey. If you want more *zing*, put more lime juice. If you want them spicier or smokier, add more chipotle seasoning. If you want little specs of spicy heaven, add thinly sliced jalapeños. It really is a versatile recipe you can alter to make your tastebuds do the happy dance.

I would show all these pictures of cut up this or that and bowls of different seasonings, but I trust you know how to just throw all of this in a bag. You want to allow at least 30 minutes for the marinade to set in. You can also use chicken.

Southwest Salad Shrimp

Honey Chipotle Lime Shrimp

  • Servings: 6
  • Difficulty: easy
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An easy 30 minute marinade turns into mouth watering shrimp.


1-2 Lbs fresh shrimp

1/4 cup of honey

Juice of 1 whole lime plus 2 tsps lime juice

2 Tbsp olive oil

1/2 tsp black pepper

1/2 tsp salt

1 tsp red pepper flakes

1 tsp chipotle seasoning

1/2 tsp garlic salt

Optional – 1/4 tsp cumin, paprika, and chili powder


Place all ingredients except for shrimp in a big plastic bag, close and shake well. Taste! This is where you can adjust it BEFORE you add the shrimp. Adjust seasoning if you like. Add shrimp. Refrigerate for at least 30 minutes.

Grill for 3-5 minutes per side, or in a pan for 3-5 minutes per side on medium high heat or until opaque.

Grill with other veggies, or throw in a southwest salad! Enjoy!

**Throw it on a yummy salad with Jalapeño Ranch Salad Dressing (as seen below) and you’ve got a fiesta!**

Southwest Salad with Honey Chipotle Lime Shrimp


Healthy Cauliflower Pizza with BBQ Chicken

Healthy Cauliflower Pizza Crust

I had the opportunity to live in New York “back in my day,” and was so grateful to taste some amazing pizza. Some would say the best pizza in the world. There aren’t many food memories that can compare with walking down Broadway with a greasy slice folded in your hand, bright lights all around and an incredible energy in the air. Chicagoians, settle down. This blog isn’t about you. You’ll have your blog. Your thick, bread pizza blog. Soon. 🙂

Ah, but then we grow up and we start to pay a little more attention to our health. Cut back here and there. Oh, I still enjoy a slice every now and then. These days….I’m delighted when I find a short cut, or something healthy that tastes amazing and almost like the real deal. Enter: the Cauliflower Pizza Crust.

**A note on the crust: I have found that the more moisture (water) you can squeeze, drain, sit on, pressure out of the cauliflower…the better. The thinner you make the crust….the better. It will be less bread like and crispier.**

Healthy Cauliflower Pizza

Healthy Cauliflower Pizza

Healthy Cauliflower Pizza Crust

  • Servings: 4-6
  • Difficulty: easy
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A healthy alternative to regular pizza dough.


1 cauliflower head
2 large eggs slightly beaten
1/2 cup of mozzarella cheese
1/4 cup plus 1 Tbsp parmesan cheese
1 tsp Italian seasoning blend
1/2 tsp pepper
1/2 tsp garlic salt
Olive Oil cooking spray
Optional Garlic Infused Olive Oil to brush crust with

Heat oven to 425. Prepare a medium to large pan with parchment paper, ready for 2 round or rectangle pizzas.Take cauliflower head and place in a food processor. Blend until it resembles rice. Put in a microwave safe bowl, cover lightly with wrap and cook approx 4 minutes. Can also work in 2 batches for 2-3 minutes each.Remove, remove wrap and let cool 3-4 minutes. This is where you need to be patient. Either lay it all out on a towel for an hour, or you’ll be squeezing for 10 minutes. I may even experiment and squeeze the liquid out, wait an hour and do it again. I used an old, worn T-shirt because we didn’t have any cheese cloths. If you have a cheese cloth, use it and squeeze as much water as humanly possible out. I used hubby to use his brawny muscles to squeeze, squeeze, squeeze and I still think it could have been done a 2nd time an hour later.Put in a bowl and add all ingredients. (It will appear much less and like mush) It’s ok. Mix well and form 2 round or rectangle pizzas with the cauliflower mixture. **This is also key… the thinner you make it, the less bread-like it tastes but not too thin.

Spray lightly with an olive oil cooking spray. Cook approx 15 minutes. Golden to dark brown. Remove.

**Optional  – brush crust with garlic infused olive oil**

Top with your favorite toppings. In mine, I used bbq sauce, mozzarella cheese, thin slices of red onion and pre-cooked chicken. Top with either basil, or cilantro. On the other, just standard pizza sauce, cheese, and pepperoni.


Healthy Cauliflower Pizza with BBQ Chicken

Healthy Cauliflower Pizza with BBQ Chicken

Banana Cupcakes with Brown Sugar Swiss Meringue Buttercream Icing

The BEST Banana Cupcakes Recipe EVER

For technical folk, this may fall under a hybrid of a banana muffin and banana cupcake. I don’t care if you want to classify it a planet then take away the title decades later then restore it but with a sort of different label….ok…it is an amazing banana thing in some sort of muffin tin thing with a crazy good velvety, creamy, melt in your mouth icing that you could top with caramel, pecans and/or whipped cream. Combine it with coffee – forgettttta-bout it. Game over. So good. Delicious. Talk of the town. The envy of the women’s club at potluck night.

Let’s talk icing. Sweet!

That was silly – sorry. Please forgive me. Really. Let’s talk icing.

You could definitely go with the traditional buttercream or cream cheese mixed with powdered sugar and vanilla route. Google buttercream recipes. A dozen will come up and they all yield about the same result  – and they are INCREDIBLE. If you want quick, easy, tried and true….go that route. I was feeling adventurous. I googled “buttercream icing” and I found a Brown Sugar Swiss Meringue Buttercream Icing recipe. Say that 10X fast! Ok, so it’s not that hard. To make it…however….was a little more difficult than I thought. So, if you’re feeling adventurous – I’ll share with you the recipe I used. Again, if you want tried and true Brown Sugar Buttercream Recipe, then click here. It’s a recipe from The Scran Line that is much quicker than the one I used.

Banana Cupcakes with Brown Sugar Swiss Meringue Buttercream Icing

Banana Cupcakes with Brown Sugar Swiss Meringue Buttercream Icing

The BEST Banana Cupcakes Recipe EVER

  • Servings: 12
  • Difficulty: easy
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1 1/4 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick of unsalted butter

1/2 cup of sugar

1/4 cup of sour cream

1 1/2 tsp vanilla extract

2 large eggs

3 large (RIPE) bananas (a note on ripe bananas later)


Preheat oven to 350. In a bowl, take your butter and sugar and beat on medium high speed for about 1-2 minutes. Add sour cream and vanilla. Turn your mixer down to medium low and add your eggs one at a time waiting about 10 seconds in between each one. Add your dry mix in halves or more until just combined. (do not overmix)

Add your banana and stir with a wooden spoon until just combined. (do not overmix)

Fill each cupcake liner about 3/4 of the way full. Try to get each one the same amount. Cook for approximately 15-18 minutes depending on how hot your oven is.

Brown Sugar Swiss Meringue Buttercream Frosting:

5 egg whites at room temp

1 1/2 C lightly packed brown sugar

1  C unsalted butter at room temp but not too warm

1 Tbsp vanilla extract

Have your egg whites ready and your butter ready.

You will use a double boiler (a bowl fitting inside of a pan-NOT touching the water – on the stove with about an inch of simmering water). In the bowl, you will need the egg whites and brown sugar. I used a candy thermometer for accuracy. While whisking the brown sugar, egg white mixture, watch your thermometer. You want it to come to 160F.

Once the mixture gets to 160, the easiest thing is to use a stand mixer. Transfer the mixture in your stand mixer bowl and turn it up to high. You will want stiff peaks to form (roughly 8 minutes or so).

Here’s the tricky part. If your mixture is still warm, it will melt the butter and your whole thing will melt away. You don’t want that. Wait 15 minutes if you have to.

Add your butter 1 Tbsp or so at a time. Wait until the butter is mixed in, or you will see butter chunks. Butter chunks is usually ideal in other situations…but not this one. WAIT. About 20 seconds I guess. Then add more. Wait. Then add more. Wait. Then add more. (It takes time) Mine looked like it was ruined. Looked awful. I just kept with it. Added all the butter, then the vanilla. Add cinnamon if you want. If it’s too thick, add a bit of cream.

Banana Cupcakes with Brown Sugar Swiss Meringue Buttercream Icing

Banana Cupcakes with Brown Sugar Swiss Meringue Buttercream Icing

**Ripe bananas…. ok, so if you need them to ripen really quickly, you can put them in a paper bag and put in a dark drawer. Or, you can put the oven on 100 and leave them in for about 10-15 minutes. **

Simple German Chocolate Cake

Simple German Chocolate Cake

Simple German Chocolate Cake

German Chocolate Cake

Look at that cake! Who doesn’t love chocolate? Seriously. Who?

Ok, fine. Some people don’t love chocolate. Can they really be trusted though? I kid, I kid. Sort of.

You can probably find many German Chocolate Cakes on the internet made from scratch. You can find plenty of older grannies who swear by their 4 generations, handed down recipes that are opposite of simple to make. I’m sure they are incredible, too! I wanted a German Chocolate Cake that was 1) amazingly chocolaty and 2) amazingly fast and easy to make. I use shortcuts when I can. Sometimes simplicity is a wonderful thing.

I decided to use the same recipe I always use for chocolate cake. It’s the recipe on the back of a Hershey’s Natural Unsweetened Cocoa box. Simple. Fast. Tried and true. Now, for the coconut frosting, there are a few more steps, but I promise you it will totally be worth it in the end.

Simple German Chocolate Cake

  • Servings: 12 slices
  • Difficulty: medium
  • Print

Simple German Chocolate Cake


2 C sugar

1 3/4 C all-purpose flour

3/4 C Hershey’s baking Cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 C milk

1/2 C vegetable oil

2 tsp vanilla extract

1 C boiling water


Heat oven to 350. Grease and flour or cut out a circle of parchment paper and line the bottom of two 9″ baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med speed 2 mins. Stir in boiling water. (batter will be super thin) Bake approx 30 minutes or until toothpick comes out clean in the middle.

German Chocolate Cake Coconut Frosting:

1 (12 oz) can evaporated milk

1 1/2 cups of sugar

3/4 cups butter

4 egg yolks, slightly beaten

1 1/2 tsp vanilla extract

7-8 oz shredded coconut (about 2 to 3 cups)

1 3/4 chopped pecans

2 Tbsp brown sugar

Place milk, white sugar, butter, egg yolks and vanilla in saucepan. Stirring constantly, cook on medium heat approx 15 minutes or until thick and golden brown. Remove from heat and stir in brown sugar, pecans, and coconut.

I used Baker’s Melted Chocolate to drizzle chocolate on top – found in the baker section used for dipping strawberries. Can ice just in between and on top, or entire cake. Can also use cherries and/or whipped cream to decorate. You decide! Be creative with your German Chocolate Cake!

German Chocolate Cake

Simple German Chocolate Cake

Pad Thai

Someone recently asked me what Pad Thai was exactly. Short answer? Amazing, layers of flavor and heat with noodles and  your choice of chicken or shrimp, or with no meat at all. Long answer? Some believe it originated as street food served in Thailand. Others believe it is a dish of Chinese decent that can take on different profiles. Some use radish. Some use coriander. Some use bean sprouts, lime and eggs. Like with many foods, I’m sure pad thai has evolved and changed depending on the area.

My Pad Thai recipe does not cut corners. If you want a “simple” or “pad thai in 10 minutes” recipe….this isn’t it. I actually enjoy spending as much time in the kitchen as possible. I love it. Chopping, cutting, mixing, flavor profiling…I love it all. In my opinion, it should not be rushed and made in 10 minutes. Good pad thai flavors take time. Any respectable restaurant you go to will have taken the time to get it right. Different restaurants also make it differently. Some use red peppers. Some use carrots. Some use cabbage. I have created a recipe with the ingredients that my family prefers.

A word on Asian markets below, under recipe.

Pad Thai

Pad Thai

  • Servings: 4-6
  • Difficulty: easy
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1-2 chicken boneless, skinless chicken breasts sliced very thin
2 Tbsp Tamarind Paste or Concentrate (some stores have it, but can be found at Asian markets)
2 1/2 tsp Fish Sauce (Make sure to close this tightly when you put it up – trust me)
1 1/2 Tbsp Oyster Sauce
1 1/2 Tbsp Sweet Soy Sauce (Asian markets)
1/2 Tbsp Red Pepper Flakes
3 Thai Peppers (red and green….or just one color is fine)
6 Tbsp water
3 Tbsp oil
1 1/2 Light Soy Sauce (light in sodium)
1 Tbsp Oil
1/4 Cup onion diced
1 Carrot (use peeler to shave off about 1 cup of carrot shavings)
1 Cup snap peas
1/2 Red Bell Pepper (really thin sliced)
3 Garlic Cloves minced
1 Tbsp Cilantro
3 Eggs
1 Box of Rice Noodles
1 Lime
1 Cup Bean Sprouts

In a sauce pan, make your sauce by combining Tamarind Paste, Fish Sauce, Oyster Sauce, Sweet Soy Sauce, Light Soy Sauce, Oil, Water, 1/2 the lime squeezed out, Red Pepper Flakes and 1 Thai Pepper (whole). Let it simmer 5-7 minutes. **Note….if you taste it right now, it will seem super salty and spicy. It’s ok. It will not be as salty once you combine with everything. Discard pepper.

Prepare your rice noodles as per directions on package.

Pad Thai

Chicken Pad Thai

Heat 1 Tbsp oil up in a wok or big pan on medium high to high heat. (You want high heat but not enough to burn everything) Pad Thai is fast. You will not be leaving your pan once you start. Saute’ onion for 2-3 minutes. Add garlic gloves and cook for another minute. Add carrots, red peppers and snap peas and cook another 2-3 minutes. Push it all to the side. Add cut up chicken and cook 5-6 minutes or until done. Push to side. Add eggs and scramble 1-2 minutes.

Add your noodles, 1/2 a cup of bean sprouts and sauce in the pan and mix. It should coat everything. If you require more salt or seasoning, you can add soy sauce or salt. It is served with a lime wedge, fresh bean sprouts, fresh cilantro and chopped peanuts on top.

Everything is optional. If you love some ingredients more than others, use more! If you don’t enjoy an item, leave it out.

**Asian markets. I LOVE Asian markets. I am mesmerized with them. Partly because I have no idea what most of it is. 🙂 You can also find many things much cheaper than the grocery store. A package of snow peas there cost me approximately $1.55 when the same amount was almost $4 in the store. You can find many of these items in an Asian market and they will last several months.**

Pad Thai

Pad Thai



Miso Salmon

Spicy Miso Salmon and Spinach Orzo

I love salmon. I L U U U V salmon. I could probably eat it two or three times a week. I also love asian seasonings & flavors. So I naturally gravitated towards a miso (a common Japanese seasoning that is created fermenting soybeans) salmon. The salmon in this recipe could not be easier. It’s a simple marinade on the salmon, then cook for about 20 mins. One of my all time favorite meals is the miso salmon from the Cheesecake Factory. Definitely in my top 3.

The orzo definitely takes a little longer than the salmon, but they compliment each other beautifully. There is a slight tang and spiciness to the salmon, but then you taste a buttery, nutty taste as well.

The Spinach Orzo reminds me a little of  Romano’s Macaroni Grill’s Orzo salad I have had many times there. It’s a lighter pasta salad with flavors of garlic, cheese, and tangy from the sundries tomatoes. (could also add a Tbsp of capers if you wanted even more tang and zing) The salmon pairs perfectly with it.

Miso Salmon

Miso Salmon

Spicy Miso Salmon

  • Servings: 2-4
  • Difficulty: easy
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4 oz portions of salmon (2 of them)
Drizzle of oil
Kikkoman Takumi Spicy Miso (brown bottle, red label)
1/2 tsp black pepper (you will sprinkle a little on each portion)
1/4 tsp garlic salt (you will sprinkle a little on each portion)
2 tiny pats of butter
Onion tops for garnish


Heat oven to 325. Use small rectangle glass or casserole dish. Lightly oil the bottom of the dish.Take salmon portions and spread 1/2 tbsp of the Kikkoman Spicy Miso on each one. Should be a thin layer. (Optional) Squeeze a tiny bit of an orange on top of each portion. Take 2 tiny pats of butter and place in the center of each portion. Sprinkle black pepper and garlic salt. Cook for approximately 20-25 minutes depending on the thickness of your salmon. Another option is combining Hoison Sauce ), brown sugar, red pepper flakes, fresh ginger, and oil in a ziplock bag and marinade the salmon in it for 30 minutes. There are a ton of salmon marinades on the internet. Find one, and tweak it to how you prefer it.

Miso Salmon

Miso Salmon and Spinach Orzo


Spinach Orzo Recipe:

1 cup of orzo (orzo is in the pasta aisle)
2 cups of baby spinach
Drizzle of olive oil
1/4 cup of radicchio or red cabbage
2 Tbsp sun dried tomatoes in olive oil
1/3 cup diced onion
3-4 cloves of garlic
1 tbsp green onion
1/4 tsp garlic salt
1/4 cup parmesan cheese
Squeeze of lemon (optional)

Chop radicchio or cabbage, onion and garlic. Try to chop everything in uniform size so that it resembles a chopped salad. Chop sun dried tomatoes. (set aside)

Saute’ onions in 1 Tbsp olive oil on medium high heat for 3-4 minutes. Add garlic and sauté 2 more minutes. Add radicchio or cabbage. Cook another 3-4 minutes. Add spinach. Stir and cook 2 more minutes. Set aside off of the heat.

Cook orzo according to the packaged directions.

Once orzo is cooked, combine orzo, sun dried tomatoes and seasonings. Stir well. Add parmesan cheese. Stir well. Taste. If you need more parmesan, add. Season with salt and pepper if needed. Squeeze fresh lemon if needed.  Enjoy!!

Lemon Tart Cookie Cups

Lemon Tart Cookie Cups

There’s a lemon ice box pie I remember making with my mom and sister when I was little. As I grew older, I would order it from our favorite family-style cafeteria where the meringue was a mile high and the lemon cream was super tart. My mouth completely just watered just thinking about it. I seriously would anticipate how good it was going to be when I would pair it with a strong cup of coffee. Something about the cold, creamy, tart lemon combined with the silky, sweet meringue ~ then washed down with the strong coffee ~ mmmmmm. Yep. Level 10,000 mouth watering going on.

I am a big fan of when you don’t have a certain ingredient…improvise. This is what happened when I didn’t have any graham crackers and I also didn’t feel like making a pie dough from scratch. I had some sugar cookie dough (Pillsbury Sugar Cookie Dough) on hand, so I decided to just make little cookie cups. Bonus ** I don’t see why you couldn’t make sugar cookie cups with all sorts of other pies**

Lemon Tart Cookie Cups

Lemon Tart Cookie Cups

Lemon Tart Cookie Cups

  • Servings: 12
  • Difficulty: easy
  • Print


4 oz of frozen lemonade concentrate (let thaw out) or fresh lemon juice
1 Tube of Pillsbury Sugar Cookie Dough
8 oz whipped cream (I used cool whip)
14 oz condensed milk
4 egg whites
1/4 tsp cream of tartar
6 tsp of sugar + more give or take after taste


Preheat oven to 350. I took about a Tbsp of the sugar cookie dough, wet my hands a little with a tiny bit of oil and smushed them down into a cupcake pan. With my fingers, I pressed along the edges to get as much of an even layer all around as i could. It’s ok if they are a little off. It makes them rustic looking! 🙂 You want them thin all around, but not so thin you make holes. Bake them off for approximately 8-10 minutes. They will look like they are puffing up to the sky. It’s ok. They will come back down. Once they are as golden brown as you like, take them out and let them cool completely.

In the meantime, take your condensed milk, lemon juice, and whipped cream and beat with a mixer until just combined. Set inside the refrigerator until lemon tart cookie cups are completely cooled off.

You can also make your meringue at this time and keep in the refrigerator as well. Get a metal or glass bowl (as cold as possible – can put in the freezer for 5 minutes prior) and take your egg whites  and cream of tartar and put them in the bowl. Whip on high until just foamy. Add sugar 1 tsp at a time as mixer is going. Taste. If you like your meringue a little sweeter, add more sugar.

Put lemon cream mixture in the cups and top with meringue. You can bake off the meringue if you’d like, or torch them. These can also be topped with just plain whipped cream to save even more time! Enjoy!!

Lemon Tart Cookie Cups

Lemon Tart Cookie Cups