Recipes

Gruyere/Swiss Grilled Cheese

Yes, it’s another grilled sandwich post, but I just tried a new cheese blend from Trader Joe’s and feel the need to tell everyone how great it is 😂

This cheese is amazing! Sharp, creamy, and great for grilled cheese or melting into your homemade macaroni and cheese. The best part: it’s only $4.99 at my Trader Joe’s!

The how-to is as simple as just making grilled cheese how your normally make it, but some of my suggestions for success are below:

• Prepare your pan – either with butter or your favorite oil non-stick spray
• Use good bread: I used the Trader Joe’s Tuscan Italian bread – works perfectly!
• Prepare your bread: always butter the outside of your bread! It makes for a nice, golden brown crust
• Let the cheese start melting on the bottom halves before adding the tops and flipping (otherwise you’ll have shredded cheese everywhere!

Enjoy! 🧀

Recipes

Summer Black Bean Salad

This refreshing salad makes a great side for any summer meal – from sandwiches and burgers to tacos and fish – this recipe can be completely customized to your liking and it never disappoints!

Things to keep in mind: if using avocado, always add it just before serving to avoid browning. Also, this salad is great when made ahead and chilled, so make it the night before (or a few hours before) your meal and the flavors will really pop when it has time to sit and marinate.

The basics: black beans, avocado, tomatoes, peppers, red onion, limes, and garlic.

Summer Black Bean Salad (serves 4-6)

  • 1 can black beans, rinsed and drained
  • 2 tomatoes (I used Roma), chopped
  • 2 ears fresh corn, removed from cob – feel free to replace with frozen corn or canned (drained)
  • 1/2 red onion, chopped
  • 1 large avocado
  • 2 fresh peppers (I used a combo of red and orange, chopped
  • 2 cloves garlic, minced (about 1 tablespoon if you’re using pre-minced garlic
  • 1/4 cup extra virgin olive oil
  • 2 limes, juiced
  • fresh cilantro, to taste
Chop and dump!

How to – the easy chop and dump method!

  • Rinse and drain black beans, put in a large bowl.
  • Remove corn from cob and add to bowl.
  • Chop all vegetables and add to beans.
  • Add garlic, olive oil, lime juice, and cilantro if using, and stir to combine.
  • When ready to serve, chop avocado and add to salad. Mix again and serve. Store leftovers in a sealed container.
The delicious end result!
Recipes

Bakin’ Bacon

If you’re in the market for flat, crispy bacon – you’ve found the right post!

Baking bacon in the oven is quick, easy, and surprisingly mess-free! I was terrified that I’d set my oven on fire, imagining bacon grease splattering everywhere, but I’m happy to report that didn’t happen at all.

Crispy, and flat! Great for piling on sandwiches 🥓

How to: simply preheat your oven to 400°F and line a rimmed baking sheet with foil. Line bacon on top of foil (slightly overlapping is ok) and bake for 20-25 mins (or until done to your desired crispness).

Clean up is easy: remove bacon slices and drain on a paper towel. Allow sheet pan to cool and remove foil with drippings.

Recipes

30 Minute Main: Instant Pot Chicken Legs

Got 30 minutes? Then you can make some really great chicken legs for dinner! These easy chicken legs start out in your Instant Pot and finish off under the broiler (or in a super hot oven) for an end result that’s moist and tender inside, and crispy outside. Starting off in the Instant Pot simply speeds up the cooking process (and retains those juices!), so you’ll have dinner on the table in no time at all. Tip: at the 15-minute mark, make your sides so that your complete meal is done all at once!

This recipe is just three easy steps:

  1. Season your chicken legs
  2. Place into your Instant Pot (on top of the trivet to prevent burning)
  3. When done, finish off in a hot oven or broiler to crisp up the skin

My all-time favorite flavor booster is Trader Joe’s Everyday Seasoning. I literally use it every day! From chicken to steak to roasted veggies and eggs, it adds that perfect little bit of flavor and tastes great on everything. In this recipe, I mixed up my dry rub and ground a hefty amount of this into the mix.


Instant Pot Chicken Legs
Serves 4
Total Time 30 mins


You’ll Need:

  • 3-4lbs Chicken Legs
  • 1/2 teaspoon each: paprika, chili powder, cumin, onion powder, garlic powder, salt, pepper (and if using, Trader Joe’s Everyday Seasoning)
  • 1 Cup water or chicken broth
  • Your favorite BBQ Sauce (I love Sweet Baby Ray’s)

How to:

  1. Combine all of your spices in a bowl and rub all over chicken legs.
  2. Place trivet inside the Instant Pot and add 1 Cup of water (or broth) to the pot.
  3. Pile up your chicken legs on top of the trivet.
  4. Close lid and cook on high pressure for 15 minutes (turn off Keep Warm feature).
  5. While cooking, preheat oven to 500 degrees F and make your sides.
  6. When done, quick release your pot and allow the steam to fully exit. Once pressure sensor drops and all steam has been released, set a timer for 5 minutes and let it sit.
  7. Once finished, your chicken legs are cooked! You can eat them as is, or if you prefer a crispy skin, line a sheet pan with aluminum foil and spray with nonstick spray. Then, coat legs with your favorite barbecue sauce and place in the 500 degree oven for 10-15 mins.

Recipes

Baby Back Ribs (in the oven!)

Happy 4th of July! 🇺🇸

Nothing quite says American BBQ than baby back ribs. Mine are fall-off-the-bone delicious and super easy to make in the oven. Start with a dry rub first for the most flavor, then finish them off with your favorite barbecue sauce.

Before, during and after! Approx 3-4 hour cook time plus 15 mins under the broiler.

You’ll need:

  • 1/4 cup sea salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 3-4 pounds baby back pork ribs (2 to 3 slabs)
  • 2 cups your favorite BBQ sauce (I use Sweet Baby Ray’s)

How to:

  • Preheat oven to 275° and line a baking sheet with aluminum foil.
  • Mix up dry ingredients and rub each rib slab with mix. Wrap slabs in heavy-duty aluminum foil; place on sheet pan.
  • Bake 2 1/2 to 3 hours. Remove from oven, and unwrap ribs and discard foil and drippings. Place ribs directly on sheet pan and brush with barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
  • After cooking, brush with barbecue sauce again and raise oven temperature to 450° F. Cook an additional 10-15 mins. Cut up ribs and serve!

Recipes

Oven Baked Baby Back Ribs

Great Baby Back Ribs don’t need to be a long, strenuous process! This easy recipe is pretty hands-off, and the end result is delicious! I picked up two packs of pre-cut pork ribs and had them on the table within an hour and a half!

Ingredients and How-To:

  • Baby Back Ribs, separated (I used about 3lbs total)
  • Your favorite dry rub. I made mine with eyeballed amounts of paprika, cumin, brown sugar and garlic powder. You can also just salt and pepper them!
  • Your favorite BBQ sauce (I like Sweet Baby Ray’s)
  • Preheat oven to 375°F
  • Line a sheet pan with foil, leaving enough extra overlapping so you can bring it up to fold over your ribs, like a pocket.
  • Toss ribs with dry rub and lay on lined sheet pan.
  • Bring up foil and fold over to seal. Bake at 375°F for one hour.
  • Open up foil and brush ribs with BBQ sauce. Put back in oven uncovered for 30-45 mins and serve.
Recipes

Brunch, anyone?

Wikipedia says: “Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o’clock in the afternoon. The word is a portmanteau of breakfast and lunch.”

I’ll just say that a weekend brunch is one of my favorite things to do. It’s fun to mix it up a bit and get family and friends together to enjoy a meal during the day, rather than a later dinner.

This recipe is my version of a pretty basic breakfast casserole that my Mom used to make. It’s eggy, bready, cheesy and the best part is, you can pretty much throw as many add-ins as you want and it still turns out delicious!

Breakfast Casserole | Serves 6

Start to finish: about an hour

Ingredients:

  • 1 loaf white bread, chopped
  • 9 large eggs
  • 6 Tbsp melted unsalted butter
  • 3 Cups milk (I used 1%)
  • Salt and pepper
  • 2 Cups shredded cheddar cheese
  • 1 package frozen Brown & Serve breakfast sausages
  • Additional add-ins (if desired): frozen chopped spinach (defrosted and squeezed dry), cooked sliced mushrooms, chopped tomatoes, or cooked chopped bacon or ham.
  • Serve with maple syrup or ketchup.

How to:

  1. Preheat oven to 350° F. Spray a 9×13 pan with nonstick spray.
  2. Mix up eggs, milk, salt, pepper and melted butter in a bowl.
  3. Place a layer of chopped bread into your baking dish. Top with meat and cheese, repeat until your ingredients are used up and your casserole is piled high.
  4. Gently pour egg mixture over bread/cheese/meat. Let sit 15 mins to soak in.
  5. Bake for 45-55 mins or until casserole is golden brown and puffed.
  6. Top with maple syrup or ketchup and serve.

Recipes

Air Fryer Pork Loin

A quick and easy no-recipe recipe!
I used a little over a 1-pound pork loin that was pre-seasoned with black pepper and garlic. One thing I learned quickly was that pork loins shrink! So if you’re planning on feeding a larger family, I’d suggest putting two in the fryer (and add 2-3 minutes to the cooking time).

Another thing I learned is that this is the first pork loin I’ve made that didn’t dry out! I tend to overcook pork on purpose, and that tends to make it a lot less enjoyable, but this one was cooked through, moist and flavorful!

Before and After – the incredible shrinking pork loin!

Air Fryer Pork Loin
Serves 3-4
Start to finish: 25mins

• 1-1.5lb pork tenderloin (seasoned, or add your own seasonings)
• Cooking spray

1. Pre-heat air fryer to 400 degrees F for 5 minutes.
2. Open fryer and spray with cooking spray. Place pork loin into the fryer.
3. Air fry at 400 degrees F for 20 minutes. Remove and take temperature (should be between 150-160) let rest for 2-3 minutes before serving.

Recipes

Oven (or grill!) Potato Pouches 🥔

This is one of those throw-it-in-and-forget-about-it kind of sides! The end result is a creamy/crispy/flavorful side dish that goes with just about anything (we had ours with steaks). Feel free to experiment with the spices and pouch contents! Some ideas using the same process:

  • Sweet Potatoes with cinnamon & brown sugar
  • Yukon gold potatoes with parsley
  • Russets with bacon in the pouch!

Potato Pouches – serves 4

  • 4-5 Yukon gold potatoes, scrubbed and dried
  • 3 Tbs unsalted butter
  • 2 cloves freshly crushed garlic
  • 1/2 tsp each dried herbs – rosemary, thyme
  • Salt and pepper to taste
  • Nonstick cooking spray
  • Aluminum foil
  • How to:
    1. Preheat oven to 375°F.
    2. Slice potatoes about 1/4″ thick.
    3. Line a sheet pan with a full sheet of foil, spray with cooking spray.
    4. Place potatoes and garlic in the center of the foil and sprinkle with herbs, salt and pepper.
    5. Cut up butter and place on top of potatoes.
    6. Tear a second piece of foil and place on top of potatoes. Bring up sides and cinch together to make a sealed pouch.
    7. Bake for 35 minutes (or 20-30 mins, flipping every 15 mins, on a hot grill).

    Recipes

    Mom’s Meatloaf

    Fun fact: when I was growing up, I really didn’t care for meatloaf. The texture was weird to me, like a spongy burger? I think I remember bites of crunchy onions and some “green stuff” in there (parsley, ugh), but as a kid, I forced it down (because that’s what we were supposed to do!) and didn’t really think much more about it.

    It seems though, as you get older and start cooking for yourself and others, old family recipes creep up on you and you put your own twist on them – maybe to make them more ‘likeable’ or how I would have wanted them to be at the time, so I guess we’ll just call this ‘My Version’ of my Mom’s Meatloaf!

    IMG_7782

    What you’ll Need (Meatloaf serves 4-6):
    • 2lbs ground beef
    • 2 large eggs
    • 1 carrot, finely grated – adds moisture to the meatloaf!
    • 3/4 Cup seasoned bread crumbs
    • 1 Tablespoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon parsley
    • 1/4 cup milk
    • 1 package Pillsbury Crescent Rolls

    Meatloaf Glaze:
    • 1/2 Cup ketchup
    • 1/4 Cup dijon or yellow mustard
    • 2 Tablespoons dark brown sugar

    How To:
    Preheat oven to 375 degrees F

    1. In a large bowl, combine beef, spices, eggs, breadcrumbs and carrot. Get dirty and mix with your hands! I find it always comes out best this way. If mixture feels a bit dry, add milk a little at a time. Mixture should be dense but soft and shape-able.
    2. Spray a baking dish with nonstick spray and form meat mixture into a loaf shape and place into baking dish.
    3. Mix meatloaf glaze in a small bowl with a whisk until combined, brush over top of meatloaf.
    4. Bake uncovered for 25 minutes. Remove from oven and lay crescent roll dough over top, overlapping slightly to cover the top of the loaf.
    5. Bake an additional 10-15 minutes until crescents are browned. If you’re using a meat thermometer, beef should come to at least 160 degrees F. Slice and serve.

    IMG_7776   IMG_7780