Stuffed Mushrooms


I heart mushrooms. They are versatile earthy goodness that can go with almost any dish. There are so many different ways to play with mushrooms when it comes to cooking. I was at the grocery store the other day and typically I will just grab a few baby bellas because they aren’t too expensive and they are a usual addition to my risotto or eggs. What luck was it to find these bad boys on sale? I made a basic stuffing mixture, but trust me, there are some great ways to jazz these up even more. Make this a meal and stuff them with a quinoa mixture, or with salmon or shrimp…. the options are endless.



  • 6 Large mushrooms
  • 1/2 cup of cream cheese
  • 1/4c grated parmesan
  • 1/4c shredded italian cheese mix
  • fresh herbs like parsley and basil or thyme
  • 1/4c frozen chopped spinach that is thawed/cooked in microwave
  • salt and pepper to taste
  • 3 tbs finely diced onion (I used red onion)
  • 6 strips cooked bacon and crumbled
  • 1/2c bread crumbs (can use italian for seasoning)
  • 1 tbs butter

What to do: Preheat oven to 350 degrees

  1. Clean your mushrooms. Even if they look clean. Use a damp cloth or paper towel and wipe them down.
  2. Gut your shrooms. Haha. Take out the stem and using a seraded spoon (like a grapefruit spoon) take out the gills. Be careful not to break the mushroom head as this is your vessel to hold the goodness.
  3. Mix together the bacon, cream cheese, cheeses, spinach, onion, and herbs. Add salt and pepper in generous amounts.
  4. Fill your mushrooms and place them in a greased baking dish. Bake them for about 15-20 minutes. The cheese will start to bubble.
  5. In the meantime, take a skillet and melt the butter. Add the crumbs at medium heat and mix to a golden brown. Adding some salt and pepper to this for a flavor punch is also good.
  6. Place the crumbs on top of the mushrooms and then place back in the oven for another 5 minutes.
  7. Serve and devour.
Honestly, it’s a little blurry because I was shaking with excitement. 

Pig and Veggie Omelette

pig omelette

Anyone who knows me, knows that I love savory things. I prefer eggs and bacon to pancakes any day. I love eggs! They can be added to most any meal for that extra kick of protein. Their versatility is vast. My favorite thing to do with eggs? Why make an omelette of course! Here are some basic steps to making an omelette and, if all else fails, it can become a scramble.


  • 1 tbs butter
  • 2 eggs
  • 1 tbs milk
  • salt and pepper

To do:

  1. Heat a pan with the butter on medium heat.
  2. Whisk together the eggs, milk, s&p. Whisk it well! You want this to have some fluff.
  3. Gently pour the eggs into the pan and spread out.
  4. Let it “set”. You want to allow the eggs to cook, but not turn brown. Bubbles will form under the surface. This will tell you that you can:
  5. Gently nudge the eggs with a spatula. Allow the top runny egg get underneath to cook. This will kind of look like a giant egg pancake.
  6. Next, flip it! I use a wide spatula for this because I still suck at this part.
  7. Add your innards to one side! And carefully fold the egg pancake in half. Let it cook for another minute or so. A tip: I sometimes cover the pan but allow a vent for the steam to escape through.
  8. Eat it!

For this to be the pig omelette:

  • bacon, cut and cooked about 2 strips to 2 eggs.
  • Diced bell pepper and onion to equal a 1/4 cup sauteed
  • chopped deli ham, I’m resourceful and if we have that, I add it!
  • I add 1 tsp hot sauce to the eggs while whisking for a kick.
  • shredded cheese! As much as your heart wants. I had cheddar and topped with smoked Gouda.

Don’t stop yourself there, what other things are good to put in your omelette? Crispy hashbrowns? Maybe try a caprese omelette with roasted cherry tomatoes, mozz, and basil?


Take a bite!


Smoked Potato Salad


For Independence Day, I was asked to bring potato salad. My husband, who is an avid potato lover, doesn’t care for the mayo version. I looked at recipes online and I just wasn’t jiving with them. I wanted something a little different. So, I give you…. Smoked Potato Salad! This is a beautiful salad that is rich in color and flavors. It’s the perfect side dish for summer.


  • 2 lbs fingerling potatoes
  • Fresh herbs like chives, parsley, and dill
  • 3 TBS lemon infused olive oil
  • 3 TBS champagne vinegar
  • 3 TBS dijon mustard
  • 1 tsp sugar
  • 2 tbs evoo
  • salt and pepper
  • 1 tsp garlic powder
  • 1/4 c chopped gherkins
  • 1/4c chopped roasted bell pepper (from the jar)
  • 3 TBS capers
  • 1 shallot finely diced
  • BACON! diced and cooked. About… 8 strips more if you love bacon 🙂


Toss the potatoes in the 2 tbs evoo and sprinkle with salt, pepper, and the garlic powder. Place on a cookie sheet.

Now, here’s the thing… we have a Traeger, hence the smoked version. We did the smoker at about 400 degrees for about 45 min to an hour. The idea is the potatoes are soft, but firm or else they will just turn to mush in the vinaigrette. If you don’t have a smoker, throw the potatoes in the oven at 425 and check them in about a half hour.

Once done and slightly cooled, chop the potatoes.

Make the vinaigrette: whisk together the lemon olive oil, dijon, and vinegar.

Mix the potatoes, capers, bacon, peppers, shallot, chopped herbs, and gherkins. Drizzle with the dressing, but reserve some of the dressing so you can add more to keep it fresh. Add some salt and pepper to taste.

Note: For an extra kick, or if you don’t have lemon infused olive oil, use regular olive oil, and add some lemon juice in the end with some zest as well. Oh. So. Good.

You can also use other herbs, but I recommend the parsley and dill at the very least. Pick on what’s available and the taste you’re going for. Fresh is best and use a lot!




Bad Food Breakfast Tostada




Take some Tums first! 

Every once in a while, I want something simple, spicy, hint of savory. I hate throwing food away, so one of my favorite things to do is make something of my leftovers. This can occasionally lead to heartburn.


2 tostada shells (or 2 per serving)


nacho cheese sauce

2 eggs

Spicy non fat refried beans

Salsa or hot sauce

What to do:

Take your beans, however much you want, and microwave for about 1 minute

Put your shells on a plate and lather with guac

Cook your eggs over medium or over easy

Take out the warmed beans and place on the guac and tostadas

Heat up cheese sauce

Put eggs on beans and drizzle cheese sauce over

Top with your choice of spicy salsa or hot sauce


Ain’t no shame in my game, ya’ll. This stuff is the perfect hangover cure, I just want bad food fix, or what do I do with all of these weird things in my fridge/pantry?


Beef Ragu

I opened the fridge this morning and remembered I had a chuck roast thawing. Actually, truth be told, it was well thawed and on it’s way out if I didn’t do something with it today. My usual go to is a crock pot version of a shredded beef taco. We love it. The thing is, I make it all the time and I wanted a challenge. Why? I’m not sure because frankly I am incredibly worn out. I decided on a crock pot meal, but with more labor intensive ingredients.

This page contains the recipe for the sauce. I also hand made the pasta as well as the focaccia bread. I will put up more recipes as time goes on that you can do if you want the undertaking of an all scratch dinner.


  • beef chuck 1-2 lbs
  • 2 cans diced tomato (I get the oregano basil kind)
  • 1 can 6oz tomato paste
  • healthy dose of salt and pepper
  • 3 cloves minced garlic
  • 1 large carrot
  • 1 medium yellow onion diced
  • 1/2 red wine
  • 2 cups bone broth (you can also use beef or chicken stock)
  • 1 sprig of rosemary
  • 2 tbs olive oil


ragu 1

  1. Place your diced onion, garlic, carrot, and rosemary at the base of your crock pot.
  2. Mix together your stock, red wine, tomatoes diced and tomato paste in a separate bowl.
  3. In a heavy bottomed skillet (to help collect heat) on medium high heat, add your oil.
  4. Salt and pepper liberally the meat.
  5. Brown all sides of meat in skillet. It takes about a minute each side.
  6. Place the meat on the goodies in the crock pot.
  7. Add your tomato mix on top.
  8. Heat on low for 4-6 hours.
  9. Pull meat out, shred. If the sauce is too chunky or runny for you, feel free to use an immersion blender to help break it down and/or transfer the sauce to the stove. Heat on medium to a simmer until sauce is thicker. I placed the meat back in and put the crock pot on high for about an hour with the lid slightly open to release some of the liquid. Replace meat and serve over cooked pasta, with polenta, or potatoes.

Some More Pictures:


ragu finish


Mussels and Cod

For dinner, I was looking for something rich, something deliberately flavorful. I mostly wanted to use the odds and ends we had… but let’s be real, this lady went to the store anyway.

I started with the bone broth I had thawed. What to do with this large mason jar of goodness? I remembered we had mussels in the freezer. My husband and I were just discussing Cioppino and how it is one of his favorite seafood dishes. I started with that for the base of my idea. In the end, we had a random mix of things for dinner (including risotto) but it all turned out yummy.

I add zoodles in this recipe. It is because it is better for you than pasta, and I had some pre made/spiralized zoodles in the freezer.



  • 20 mussels. cleaned and ready to go
  • 1 medium sized cod fillet, chopped
  • 2 tbs each of chopped chives, chopped parsley and thyme
  • 1 can fish stock
  • 3 tbs butter
  • 2 tbs olive oil
  • 2 cloves minced garlic
  • 1 lemon, zested and juiced
  • 1 large carrot diced
  • 2 stalks celery thinly sliced
  • 1 leek sliced
  • 1/2 white onion
  • 3/4 white wine
  • 2 tbs capers
  • 1 tsp bay seasoning
  • 1 tsp dijon mustard
  • 1 tsp fish sauce
  • 2 bay leaves
  • Pinch of saffron (optional)
  • Zoodles (optional) 1-2 cups

I know I know…. this is a lot of ingredients, but the flavors are divine. I did include a sliced baguette that was toasted lightly in the oven to help soak up the juices.


  • Put some olive oil in a deep pan on medium heat
  • Mix in the carrot, celery, leek, onion and garlic and heat for 3 minutes.
  • While the veggies are heating up, mix together the mustard, fish stock, fish sauce and white wine.
  • Pour the mixture into the pan, add bay leaves and saffron if desired, and crank up the heat to med. high
  • Cover with a lid and you want the veggies to cook til just before al dente. This is about 5 minutes when the pieces are very thinly sliced.
  • Add the mussels and cod. Bay seasoning is added here too. Cover and cook on medium high for 6-8 minutes. Zoodles can be added the last 3 minutes. The mussels should be opened. If not, discard any closed remaining.
  • Add butter, herbs, and capers as well as the zest and juice of one lemon. Give it a stir. Add salt and pepper to taste.


What happened at dinner, was the risotto was essentially ignored for the first time in history and the family focused on this bowl of yummy right here.

Blackened Tilapia Tacos


I haven’t posted in a while. There’s been a lot happening in our family and it hasn’t always been good things. I realized this morning that I really wanted to cook something. Something yummy that filled a void and opened my heart. So… I decided to try to something new mixed with some of my old favorite things.

Never had I ever made blackened tilapia. It was a first for me. Guys, I won’t ever go back. It was so good.

My first step was to make the avocado topping. I call it, “the goop”. I was so proud of Ellie. We were at the store today and as I was picking a few out, she shouted, “avocado!” as loud as possible. Everyone looked up and applauded her. That is no easy feat for a newly 2 yr old to belt out.


For the avocado goop:

  • 2 avocado’s, halved, pitted, and insides thrown into the food processor.
  • 1 clove garlic, minced
  • 2 tbs sour cream
  • 1-2 tbs red onion
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 of the juice and zest of a lime
  • 1/2 tsp of: salt, oregano, cumin, paprika, cayenne, pepper
  • 2 tbs chopped cilantro

Run everything in the food processor, except for the cilantro. I like to add this in the end and give it a pulse or two for texture and appearance.

Next, the parts that go with the taco:

  • Corn or flour tortillas *we are very flour tortilla in this household
  • green cabbage very finely shredded
  • 1/4 jalapeno finely diced
  • 1/4 red onion very finely chopped
  • 1-2 limes cut into wedges
  • cilantro- a lot! chopped
  • olives if you like
  • a mix of 1/4c mayo, 1 tsp sriracha,  1/4 sour cream mixed together


For the Fish:

  • Tilapia (1 lb makes about 4-6 tacos)
  • 1/2 tsp cayenne
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp bay seasoning
  • 1/2 tsp salt and pepper
  • 2 tbs oil for cooking


  1. Mix the seasonings together in a small bowl.
  2. Rub the fish with the seasonings.
  3. Heat your pan and oil to a med-high heat.
  4. Cook each side of fish for about 4 min/side.
  5. There will be a fragrance. This means good things!
  6. Pull the fish from the pan and it should flake apart as you dig in.
  7. Place a tortilla (warmed is our preference) on a plate. Add the cabbage, jalapeno, onion, fish, cilantro, and goop along with whatever you want such as the sour cream/mayo/sriracha sauce. Squeeze some lime on there too, for good measure.

Oh man.


Take a bite,