Friday, April 20, 2018

Lemon Cheesecake Mousse

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Nothing says Spring Time like a light fluffy lemon dessert! We all loved this and it’s easy to add any additional berries you like on top! I suggest adding zest of 1 lemon in to really have that lemon flavor come out.

Lemon Cheesecake Mousse

(Adapted from Simply Stacie)


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1 package (4 serving size) lemon Jello
1/2 cup boiling water
1 package (8oz) cream cheese, softened
1/2 cup cold water
1 cup Cool Whip
berries, for garnish


Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved.

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Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth. I found it better to add the water into the jello before the cream cheese to assure it’s well mixed.

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Pour mixture into a large bowl and add in Cool Whip. Mix together until well blended and smooth.

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Spoon into four to six dessert dishes (depends on how full you want them). Place in the fridge for 2 hours.

When ready to serve, top with berries or Cool Whip.

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Wednesday, April 18, 2018

Pan Fried Fish with a Rich Lemon Butter Sauce

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A good sauce to have on hand would be this one. Since it made more than I needed I served it over hot pasta and just let the cold set sauce melt gently over the hot pasta that is of course if you don’t soak it all up with bread or serve it all over mashed potatoes! I can’t wait to make this again it was a huge hit in our house!!

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Pan Fried Fish with a Rich Lemon Butter Sauce

(Adapted from Genius Cooking)


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1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon garlic powder
1/4 tablespoon black pepper
1/4 tablespoon onion powder
1/4 tablespoon cayenne pepper
1/4 tablespoon dried oregano
1/4 tablespoon dried thyme

2 lbs flounder fillets ( or cod)
1/2 cup flour ( or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
2 tablespoons olive oil
fresh parsley, for garnish

LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.

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Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.

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Stir in the cream and cook for 1 minute.

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Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce.

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Serve immediately or keep warm until ready to use.

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FISH: Mix fish spice blend ingredients together.

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Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.

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In a large sauté pan, heat the olive oil. Add the fish to the sauté pan, pan-frying for about 4 minutes on each side.

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SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

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Monday, April 16, 2018

Fried Goat Cheese Beet Salad

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We love goat cheese in our house! So what makes it even better? Frying it and adding to a salad. I didn’t actually use this dressing recipe since I had some leftover stuff to use up, but I still wanted to share it in case you wanted to give it a try. Today’s post is all out the cheese which pairs perfectly with the beets! I did cheat on the beets a little too….shhhh. I picked up these little  gems from Trader Joe’s and we use them a lot as a quick side dish.

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Fried Goat Cheese Beet Salad

(Adapted from Nutmeg Nanny)


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For pickled beets:
2 regular sized fresh red beets
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon dry mustard powder

For fried goat cheese:
16 ounce log fresh goat cheese
1 cup panko bread crumbs
2 teaspoons Italian blend seasoning
Salt and pepper, to taste
2 large eggs, beaten
1/2 cup all-purpose flour
Olive oil

For salad:
8 cups mixed baby greens
Balsamic vinegar
Extra virgin olive oil
1/2 cup walnuts, toasted

For beets:
Cut off beet tops and slice beets into four equal pieces. Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.

Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.

Chop beets into bite-size pieces or slices.

In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature.

For fried goat cheese:
Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen.

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While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, breadcrumbs, parchment/wax paper covered large wooden cutting board.

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Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.

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If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.

Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.

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If your cheese is really soft pop it into the freezer for about 5 minutes to chill.

Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides.

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Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.

For salad:
Lay out two large salad bowls (for a dinner sized salad) or four smaller salad bowls and add 4 cups lettuce to the larger bowls or 2 cups mixed green per smaller bowls. Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.

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Friday, April 13, 2018

Easy Beef Burrito Skillet

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Weeknight dinners don’t get any easier and quicker than this! We loved this dish especially with our crazy schedule! I used a spicy cilantro salsa to give it a little extra flavor, but really anything you want to add is fine. I added some leftover shredded carrots to add some veggies in for my son and he didn’t even notice. I also used some Hatch tortillas I found at HEB. They didn’t hold up and crumbled when using as a tortilla so it worked perfect in this dish.

Easy Beef Burrito Skillet

(Adapted from The Girl Who Ate Everything)


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1 lb ground beef
1 (1 oz) package Old El Paso taco seasoning
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions

In a large skillet, brown beef until no longer pink.

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Add taco seasoning, water, salsa, and beans.

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Cook over medium heat for 3-5 minutes or until the sauce thickens.

Reduce heat to low.

Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.

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Top with sour cream in the center and sprinkle with green onions. Serve immediately.

Recipe Notes
Use a mild salsa if you're making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.IMG_4168 (800x600)

Wednesday, April 11, 2018

Crock-Pot Banana Bread

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Soooo I’m just gonna be totally honest and say I had a major flop! The recipe says 4 hours on low and I think it was a type-o because it was more like double that. If you print this recipe be sure you cook it on high for 4 hours. I kept adding 30 mins on and then forgot to set the last timer and then it ran for way more hours than it should be. That’s why there’s a big burnt loaf above! Sorry guys!! I’ll try to remake and update. It smelled amazing and super easy to through together.

Crock-Pot Banana Bread

(Adapted from Crock-Pot Ladies)


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2 Whole eggs
1/2 Cup butter (Softened, cubed)
1 Cup granulated sugar
2 Cup all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3 Whole bananas (Medium sized, mashed)
1 Cup chocolate chips (Optional)
1 Cup nuts (Walnuts or pecans, chopped, optional)


In a bowl, combine butter, eggs and sugar. Mix well.

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Add in baking powder, baking soda, salt and 1 cup flour. Mix well.

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Add in last cup of flour. Mixture should be thick.

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Mash Bananas well and then add to mixture. Mix well.

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If you chose to add in the extra ingredients, do so now.

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Butter small crock dish and pour mixture in.

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Cover and cook in 6 quart crock pot for 4 hours on low. Top should be slightly brown. Bread will bounce back to the touch. I think it should be 4 hours on high.

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