Cupcake Turkey Treats

#TipTuesday

Cupcake Turkey Treats

I could share some pretty amazing Thanksgiving-esque delicacies with you today…

And if you are really on a hunt for some last minute soul food recipes, click around under the Food tab, because, Friend, I’ve got ‘ya covered 😉

BUT, today, I am sharing the easiest, cutest and most delish treat that your loved ones will beg you to make for years to come… Cupcake Turkey Treats!!

You will need:

1 Bag of Candy Corn

Cupcakes with Chocolate Icing (as many as you would like)

Candy Eyeballs (You can purchase these at Hobby Lobby, Target or Amazon 😉 )

Directions:

(1) Bake cupcakes and ice your cupcakes (OR buy them at Publix like me…ha! – that’ll save you a whole step 😉 )

(2) Using 5 candy corns, space them evenly around the top of the cupcake in a half-moon design to create the look of feathers.

(3) Using 2 candy eyes, place them evenly spaced in the center of the cupcake to create the turkey’s eyes.

(4) Using one candy corn, place it in the center at the bottom of the cupcake for the beak.

(Side note: I didn’t really have to type all these tedious, yet painfully obvious, instructions out… did I?!?)  HA! Have FUN!

What are you fixin’ in your kitchen this week? Please share in the comments!

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Balsamic Pork Tenderloin

#TipTuesday

Balsamic Pork Tenderloin

Are you hungry, yet?!?  Just look at that thing!!

I gotta say, this is a new fave up in here!  Those roasted potatoes are beyond and I have a new trick for roasting green beans…Burn ’em a little bit! 😉

Confession: I left the green beans in the oven a littttttle too long.  But, boy was that a good mistake!  When they get that crispy shell, they are honestly better than any other way!

You will need:

Pork Tenderloin

12 ounces of Yukon gold potatoes

6 ounces of green beans

1 shallot

Rosemary

1-2 tablespoons of fig preserves

Balsamic vinegar

Chicken stock concentrate

Olive oil

1 tablespoon butter

Salt and Pepper to taste

Dish Deets:

Prep Time:

Cook Time:

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Halve, peel and mince shallot.  Remove the rosemary leaves from the stems and chop them.  Make sure you have about 2 teaspoons of rosemary.  Dice the potatoes.

(3) Toss the potatoes in olive oil, balsamic vinegar, 1 teaspoon of rosemary, salt and pepper on a foil-lined baking sheet.  Roast the potatoes in the oven for 20-25  minutes or until fork tender.

TIP: Toss the potatoes half way through the baking process to prevent them from sticking to the sheet and to ensure even cooking.

(4) Season pork with salt and pepper to taste.  Heat a drizzle of olive oil in a large skillet and sear the pork tenderloin on all sides (not just on top and bottom – on the sides as well) for about 5-10 minutes until golden brown on the outside all over.  Transfer the pork to one side of a foil-lined baking sheet.

TIP: Reserve the drippings from the skillet for later use in making the sauce.

(5) On the other side of that baking sheet, toss the green beans in olive oil, balsamic vinegar and salt and pepper to taste.  Roast in the oven until the pork is cooked throughout and the green beans are crispy!  This will take between 10 and 15 minutes.

(6) Using the same skillet you cooked the pork in, heat a drizzle of olive oil.  Add the minced shallot and 1 teaspoon rosemary.  Cook until softened, making sure to toss throughout cooking process.

(7) Add the fig preserves, 1/4 cup water, balsamic vinegar, and stock concentrate.  Stir to combine all ingredients.  Cook until the sauce is thick.  Remove the pan from the heat and add 1 tablespoon of butter and stir until it melts.

(8) To serve, put healthy portions of both potatoes and green beans on each plate.  Then use a knife to slice the pork tenderloin and lay the slices neatly on top.  Drizzle with the balsamic fig sauce.  Serve and ENJOY!

What are you fixin’ in your kitchen this week! Please share in the comments!

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Parmesan Crusted Chicken Salad

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Parmesan Crusted Chicken Salad

My go-to, last minute meal is a chicken Caesar salad.  But, we got so sick of plain ‘ole grilled chicken with bottled dressing.

SO…

I jazzed it up a bit, and think you’ll agree that this little (SUPER EASY) ditty will send your tastebuds on a dream culinary vacay for a bit…

You will need:

Lettuce – you can use spinach leaves, Romaine or butter lettuce (We love it all and have used all of those options at different times)

2 Chicken Breasts

1/4 cup of panko

1 cup parmesan cheese

1 teaspoon Italian seasoning

Sour cream (or mayonnaise – your choice)

1 Lemon

Optional: 6 ounces of Yukon gold potatoes (trust me on this…)

Balsamic vinegar

Olive oil

Salt and pepper to taste

Dish Deets:

Prep Time: 10 minutes

Cook Time: 15-20 minutes if you don’t cook the potatoes; 25-30 if you do include the potatoes

Feeds: 2 adults

Directions:

(1) Preheat oven to 450.

(2) Dice potatoes into very small dices – think of these potatoes as a garnish rather than a stand alone potato…  Put the potatoes on a foil-lined baking sheet and toss with olive oil, balsamic vinegar, salt and pepper (I also toss with dry ranch dressing salad mix and / or seasoning salt to give them extra taste).  Roast in the oven for 25-30 minutes or until the potatoes are fork-tender and a nice golden brown color.

TIP: Toss your potatoes half-way through cooking to prevent them from sticking to your pan and to enhance even cooking.

(3) In a small bowl, combine the panko, half of parmesan cheese, Italian seasoning and a pinch of salt and pepper.

(4) Season chicken breasts with salt and pepper.  I sear mine off in the skillet with some olive oil to keep in as much moisture as possible before baking.  Sear for about 2-3 minutes on each side (or until the outside of the chicken is no longer pink).

(5) Place chicken breasts on a lightly oiled (olive oil) baking sheet.  Brush each breast with sour cream (or mayonnaise, your choice) and press the panko / cheese mixture on top of each one.

TIP: You can add more parmesan cheese to your crust if you wish…we LOVE us some cheese 😉

(6) Bake chicken in the oven for 12-15 minutes until cooked throughout.

(7) Halve your lemon and cut one of the halves into wedges.  Set the wedges aside.

(8) Time to make the dressing: combine a large drizzle of olive oil, 2 tablespoons of sour cream, a large squeeze of lemon juice and salt / pepper.  Toss the dressing with the lettuce coating each piece.

(9) When the potatoes are done, toss those into the lettuce / dressing as well.

(10) To serve, fill each bowl with a healthy serving a lettuce / dressing / potato mix.  Lay a chicken breast over top.  Sprinkle with parmesan cheese, salt and pepper to taste.  Serve and enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments!

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Saturday Night Shrimp

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Saturday Night Shrimp

Does anyone else crave Chinese food at the most random times?!?

By “anyone else” I am indicating that confession: I am a repetitive Chinese food craver.  Is there a support group available anywhere?

Chinese food has always been one of my fiercest cravings…well, that and Big Macs….who’s with me?!?

Anyways, I have been looking for years for an EASY and delish shrimp dish that could satisfy those pop-up specific hunger moments.

I think I’ve found it…thanks to Hello Fresh!  Yet again, this is another golden recipe I found in my weekly box.

P.S. I am NOT sponsored by them and do not receive free food, so that shows you how much I love this recipe!

After a few tweaks of my own, this dish has become a go-to at our house!

This shrimp makes me want to grab my blanket, a glass of wine and curl up on the couch to catch up on guilty pleasure TV!  Hope you enjoy, friends!

You will need:

8- 10 ounces of shrimp

3/4 cup of jasmine rice (you could substitute plain white or brown rice depending on your preferences)

2 green onions

2 cloves of garlic

Ginger – one stem or root

1 Lime

1 tablespoon Hoison sauce (I used 2 because I wanted more sauce)

1 tablespoon vegetable oil

Sesame seeds (1 tablespoon)

Salt and Pepper to Taste

Dish Deets:

Prep Time: 10-15 minutes (for veggie prep)

Cook Time: 20-25 minutes total

Feeds: 2 adults

Directions:

(1) Thinly slice green onions.  Separate the green onions from the white onions.

(2) To peel ginger – cut away the rough shell, then finely mince the inside.

(3) Cut your lime into wedges and set aside.

(4) Mince garlic.

(5) Bring 1 1/4 water to a boil.  Add salt to season water.  Once water is boiling, add the rice.  Cover and simmer for 15-20 minutes.  Check at 15 minutes and remove from heat once rice is tender.

(6) Rinse shrimp and pat dry.  Toss the shrimp with your hoisin sauce, minced garlic and half the ginger.  Season with salt and pepper to taste.

(7) Heat a drizzle of vegetable oil in a large pan.  Heat temp: medium.  Add the whites on the green onion and the remaining ginger.  Cook tossing until soft and aromatic.  Transfer that to the pot containing the rice.  Stir to combine with the rice and cover the pot to maintain heat until time to serve.

(8) Add the shrimp to a skillet with a drizzle of oil.  Cook tossing over medium-high heat until the shrimp are firm and white.  This process takes about 3-5 minutes depending on your cooking surface, etc.

(9) To serve, place a heaping spoonful (or two 😉 ) of rice in the bottom of your serving bowl.  Top with the shrimp and garnish with the green pieces of green onion.  Offer lime wedges for squeezing over top.  Serve and enjoy!

What are your fixin’ in your kitchen?  And do you have any intense food cravings? Please share in the comments!

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Simple Roasted Vegetables

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Simple Roasted Vegetables

You will need:

12 ounces of Yukon potatoes (the little yellow ones 😉 )

4 ounces of Baby carrots

Olive oil

Herbs de Provence

Balsamic vinegar

Salt and Pepper

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 25-30 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Cut potatoes into 1/2 inch cubes.

(3) Line a baking sheet with a piece of aluminum foil.  Drizzle a thin layer of olive oil over entire sheet.  Toss the potatoes and carrots liberally in the olive oil, making sure they are coated entirely.

(4) Then toss the potatoes and carrots with herb de provence (enough to coat all veggies), and salt / pepper to taste.

(5) Roast for 25-30 minutes.

TIP: Toss halfway through cooking to ensure even cooking.

(6) Drizzle balsamic vinegar over top to add a nice finish.  Serve and enjoy!

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Honey Dijon Chicken with Roasted Veggies

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Honey Dijon Chicken with Roasted Veggies

Friends, it’s not often that I feel the need to run up to everyone I know and share a recipe…BUT this one is a keeper, without a doubt.

This one is so lip smackin’ good, I wish I could take out a front page ad for it!

I found it as one of my recipes in a recent H ello F resh box.  Have I mentioned I LOVE H ello F resh?!?

I added a few “Erin Edits” to it, and voila! My family now begs for this one!

You will need:

2 chicken breasts

2 tablespoons of olive oil (I used much more…)

1 red onion

1 zucchini

2 sweet potatoes

1 clove of garlic

2 tablespoons of whole grain mustard

1 ounce of honey

1 teaspoon white wine vinegar

Salt and Pepper to taste

  • Parlsey is optional as a garnish

Dish Deets:

Prep Time: 15-20 minutes

Cook Time: 25-35 minutes

Feeds: 2 adults

Directions:

(1) Heat oven to 400.

(2) Wash all produce.  Peel, halve and cut onion into 1/2 sized wedges.  Using your sharpened knife, halve the zucchini lengthwise.  Then, cut each side into 1/2 – inch thick half-moons.  Cut the sweet potatoes into 1-inch cubes.

(3) Place a piece of aluminum foil on a sheet pan.  Add a thin layer of olive oil.  Place cut up veggies on pan.  Toss with olive oil until all veggies are covered.  Cover the produce with a healthy layer of salt and pepper to taste.  Roast your veggies in the oven for 25-35 minutes.  Just look at the gorgeous colors that will emerge from your oven once your veggies are done!!! :

(4) Mince your garlic clove.  Combine the garlic, honey, 1 tablespoon whole grain mustard, 1 teaspoon white wine vinegar, and 1 tablespoon olive oil.  Season with salt and pepper.  Stir all ingredients to create a sauce.  (I set a little bit aside for pouring over once the chicken was placed in the oven…)

(5) With the exception of a few spoonfuls that you set aside for later use, pour the mustard sauce all over the chicken (making to sure to coat each piece).

(6) Pour a small drizzle of olive oil in a skillet over medium-high heat.  Place the chicken in the skillet and sear on each side (about 2-3 minutes on each side).  Using a spoon, make sure to continually coat the chicken with the marinade as it cooks in the skillet.

(7) Layer another sheet pan with aluminum foil and place the chicken in the center.  Pour the remaining honey Dijon sauce over the chicken.  Place chicken in the oven and roast for about 8-10 minutes or until the chicken is firm and white throughout.

(8) To serve, place a large spoonful (or two) of veggies in the center of each plate.  Place a chicken breast atop the veggies.  If you have any honey Dijon marinade remaining, pour it over top the chicken.  Sprinkle some chopped parsley as a garnish, if preferred.  Serve and enjoy!

What are you fixin’ in your kitchen this week?  Please share in the comments!

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Tarragon Cream Pork Tenderloin

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Tarragon Cream Pork Tenderloin

You will need:

Pork Tenderloin

12 ounces of Yukon potatoes

8 ounces of Brussels sprouts

4 tablespoons of sour cream

1/4 ounces of tarragon

1 teaspoon – 1 tablespoon of chicken stock concentrate

Olive oil

Salt and Pepper to taste

Dish Deets:

Prep Time:

Cook Time:

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Dice potatoes into 1/2 inch cubes.  Toss in olive oil and salt / pepper.  Toss in the middle of cooking to ensure even cooking.  Roast in the oven for 20-25 minutes until golden and cooked throughout.

(3) Pick leaves from tarragon and finely chop.  Set aside.

(4) Halve the Brussels sprouts lengthwise, the slice into shreds.  Heat a drizzle of olive oil in a large pan over medium high heat.  Add the Brussels sprouts and cook until softened – this will take about 4-5 minutes.  Remove from pan, cover with aluminum foil and set aside.

(5) Heat another drizzle of olive oil in same pan over medium heat.  Add the pork tenderloin and brown on all sides.  Add salt and pepper for seasoning.  Place in oven (reduced to 350) until pork is cooked throughout and reaches desired doneness.

(6) In the same pan, add stock concentrate, tarragon, and 1/2 a cup of water to the pan.  Simmer until reduced.  Remove from the heat and stir in the sour cream.  Sprinkle with salt and pepper.

(7) To plate, add a layer of potatoes, followed by Brussels sprouts.  Thinly slice the pork tenderloin and fan several pieces on top of the potatoes / Brussels sprouts.  Drizzle the tarragon cream sauce all over the dish.  Serve and enjoy!

What are you fixin’ in your kitchen this week?  Please share in the comments!

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Chicken Fajita Tacos

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Chicken Fajita Tacos

I can’t think of a more appropriate recipe for Taco Tuesday than the one I’m sharing today, friends.

This one is a staple in our home: easy peasy and dynamite in every bite.

What more can you ask for?!?

You will need:

Tortillas

Grilled chicken (I used Perdue grilled chicken)

Red onion

Red Pepper

Avocado

Shredded Cheddar Cheese

Olive Oil

Sour Cream

2 limes

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 5-10 minutes

Feeds: 2-4 adults depending on portion size

Directions:

(1) Heat oven to 350.

(2) Halve and thinly slice red onion.  Thinly slice red pepper.  Heat a drizzle of olive oil in a skillet over medium heat.  Toss veggies and cook until tender and slightly charred.  Set aside.

(3) Heat a drizzle of olive oil in the same skillet you cooked the veggies in over medium heat.  Add the Perdue Chicken and toss with salt and pepper until cooked throughout.  Halve one of your limes and cover the chicken in lime juice – toss to coat.

(4) Thinly slice the avocado and spritz with a little lime juice.

(5) Dampen a paper towel, wrap tortillas inside.  Place in microwave for 30ish seconds until tortillas are warmed throughout.

(6) Cover each tortilla with a healthy handful of shredded cheddar cheese and place in oven until cheese is melted.

(7) To prep each taco, layer in the following order: a large spoonful of grilled onions and pepper, several avocado slices, grilled chicken, extra shredded cheese (if desired) and sour cream.

(8) Cut your remaining lime into wedges and place a few wedges on each plate for garnish.  Serve and enjoy! 🙂

What are you fixin’ in your kitchen this week?

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Easy Ginger Beef Tip Stir-Fry

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Easy Ginger Beef Tip Stir-Fry

You will need:

12 ounces of beef sirloin tips

3/4 cup basmati rice

6 ounces of asparagus

2 cloves of garlic

Ginger

2 tablespoons of Hoisin sauce

1 tablespoons sesame seeds

2 scallions

1/2 ounce soy sauce

1 teaspoon vegetable oil

Salt and pepper to taste

Dish Deets:

Prep Time: 10 – 15 minutes

Cook Time: 15 – 25 minutes (depending on desired meat temperature)

Feeds: 2 adults

Directions:

(1) Bring 1 1/2 cups of water to boil.  Add a pinch of salt.  Once water is boiling, add rice to the pot and cover.  Reduce to a simmer.  Cook until tender – this will take about 15-20 minutes.  Remove from the heat once finished and keep the rice covered.

(2) Wash asparagus.  Cut off the tough ends of the asparagus stalks.  Then slice the stalks into 2 inch pieces.

(3) Mince the garlic.  Thinly slice scallions.  Mince the ginger after peeling it.

(4) To make your ginger sauce: whisk together the ginger, soy sauce, garlic, 1 tablespoon of water and 2 tablespoons of hoisin sauce.  Make sure to whisk completely to combine, and then set aside.

(5) Heat a drizzle of vegetable oil in a large skillet – add the beef tips and toss until desired heat level and color level is achieved.  Make sure to coat with salt and pepper to taste while cooking.  This process should take about 5 minutes (or less, dependent on your desired “doneness.”)  Remove the beef tips and set aside.

(6) Add the asparagus and scallions to the same skillet and cook over medium heat until tender.  You may need to add a little oil if the skillet is dry.  Cook until tender and crunchy – this should take about 5 minutes.  Toss occasionally to prevent sticking and ensure even cooking.

(7) Once the veggies are cooked, add the beef tips and the sauce to the skillet.  Cook by tossing until the meat is cooked throughout, the sauce thickens and the beef and veggies are evenly coated in the sauce.  Season with salt and pepper.

(8) To plate: fill each dish with a layer of basmati rice.  Then, using a large spoon, place a healthy portion of ginger beef stir fry on each plate.  Sprinkle each dish with sesame seeds.  Serve and enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments!

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Fresh Fish and Potato Dish

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Fresh Fish and Potato Dish

It’s the last few weeks of summer.  Which means the fish is fresh and the veggies are ripe for the pickin’!  It’s time for a fresh fish dish!

This particular dish has a lemony finish that will please any tastebuds.  It’s clean and easy on the tummy.

If you’re looking for a summery take on dinner…here ya go!  Bon appetit!

You will need:

2-4 filets of tilapia (depending on portion preference)

12 ounces of yellow potatoes

1 clove garlic

1 lemon

6 ounces of green beans

Extra virgin olive oil

Packet of Italian (or ranch) powdered seasoning

1 tablespoon of butter

Brown sugar (optional)

Lawry’s seasoning

1 ounce of green olives (optional)

Salt and pepper to taste

Dish Deets:

Prep Time: 10 minutes

Cook Time:  35-45 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Wash potatoes and halve them lengthwise; if they are large, quarter them.  Make sure they are even in size for even cooking.  Toss the potatoes in olive oil and spread on a baking sheet.  Coat them with the Italian (or ranch) seasoning and salt / pepper to taste.  Roast in oven for 12-15 minutes.  Toss.  Roast for another 12-15 minutes.

(3) Mince the garlic.  Finely mince the green olives.  Halve the lemon.  Set aside.

(4) Place green beans on a baking sheet lined with aluminum foil (this helps with super easy clean-up later on).  Drizzle and toss with olive oil.  Season with salt and pepper.  You can also sprinkle on some brown sugar for a sweeter tasting green bean.  It’s totally up to you!  Roast green beans in oven for 12-15 minutes, or until cooked through.

(5) Heat a large drizzle of olive oil in a large pan.  Turn on the heat to medium high.  Season your tilapia all over with salt, pepper and Lawry’s seasoning.  Add to the pan and cook for 2-5 minutes on each side.  Remove from the pan when fish is white throughout and begins to flake.  Drizzle with a hefty squeeze of lemon.

(6) Melt butter in the same pan you just cooked the fish in.  After the butter has completely melted, add in garlic and shake in a circular motion.  Pour into a small bowl and add the olives, a large squeeze of lemon, the olives and 1 tablespoon of olive oil.  Salt and pepper to taste.  Stir together to combine all ingredients well.

(7) Plate in the following order: potatoes, green beans, fish and finish by pouring the butter / seasoning drizzle on top.

What have you been cooking in your kitchen this week?  Please share in the comments!

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