Broccoli Slaw Ramen Noodle Salad

As if I needed to give you another example of how I really truly am milking the crap out of summer, I just made another “summertime classic.”  This salad is perfect for barbecues, sandwiches, parties, etc. It is not pumpkin-based, warm, or anything fall-related.  But, it’s a favorite, and I eat it year-round.  I’m constantly asked for this recipe, so I figured I might as well post it here for an easier way to pass it along.  This recipe was passed down to me from someone, and I haven’t changed a thing about it! Now I know, I know, ramen noodles? Am I a freshman in college? A culinary embarrassment? Is there really anything worthwhile to do with those 60¢ sodium-packed packages? Answers: no, maybe, yes.

Zucchini Fritters

I’m still milking summer, and therefore, I’m still wearing dresses to work and buying zucchini and squash in the masses. I was hesitant to try these zucchini cakes, because I had made the cauliflower fritters in the past (a similar recipe) and wasn’t really crazy about them. But don’t be fooled, the zucchini version is good! And, they took like 10 minutes to make. Totally worth it.

Chipotle Chicken Crunch Wraps

I love things that are chipotle flavored. Like, really REALLY love. I also thought that a guilty pleasure of mine was Taco Bell (although I haven’t had it since college — apparently there’s a reason), but was kind of disgusted by the thought of the goopy-jarred-nacho-cheese-and-ground-beef-combo called for in this Taco Bell Crunch Wrap Supreme recipe. But the idea of the DIY crunch wrap was too cool to pass up, and hence, the Chipotle Chicken Crunch Wrap was born! And it was amazing. Awesome. Loved by all. I need more crunch wraps in my life.

Campfire Breakfast Burritos

This weekend, I went camping. I’ll pause now to allow you ample time to finish laughing. Okay, pull it together, and allow me to carry on.  I may not be the first person you’d expect to unroll a sleeping bag …

Restaurant Replica: Chicken Limoncello

A friend recently sent me her favorite coconut shrimp from a restaurant, suggesting I try to make it myself.  While the recipe is on the back burner (only until I go out and buy some shrimp!), the idea is on the front burner. So today, I give you the very first Restaurant Replica, a post in which I replicate some of my favorite dishes from local restaurants.  There is a great Italian place in West Chester, PA called Limoncello. If you go, you should get their signature dish. I was not going, but I decided I wanted that damn signature dish anyway. So on a random Tuesday night, with six of my besties gathered around my dinner table (picture below!), I attempted to recreate that delicious Chicken Limoncello.

Nutella Cheesecake in an Oreo Crust

It may be un-American of me, but I’m actually not crazy about  cheesecake. If someone gave me a fork and a free cheesecake, I probably wouldn’t finish a whole piece. I hate when it tastes even the slightest bit “cheesy.” I’d rather not know there’s any cream cheese in my dessert. But last night, I wanted to bathe myself in this damn cheesecake. How did I forget just how amazing Nutella is?! And why has no one ever served it to me as a cheesecake before?! This recipe will be made again in my house. Now, read this post, put down the laptop, and go to the store to purchase yourself some Nutella. Pronto.

Asian Quinoa and Shrimp

What’s the big deal with quinoa these days? It seems like everywhere I look, someone is making quinoa salad, quinoa burgers, quinoa quinoa… Quinoa is a seed (not a grain) that offers more protein and fiber than the brown rice …

Cheesy Buffalo Chicken Poppers

There’s something about food that comes in mini, bite size packages that makes it so darn irresistible. Fun-sized candy? Pass it this way. Sliders? Can’t deny them. So when preparing to throw together everyone’s favorite buffalo chicken dip for today’s …

Slow Cooker Orange Chicken

Chinese food is not necessarily one of those things this is cheaper if you cook it yourself. It’s like, what, $2.75 for a pint of chicken lo mein? And they usually have it ready for you in about four and a half minutes? But the ability to cook something from scratch that tastes just like the “real thing” is so worth it in my book.  But not to worry, this blog is all about making things that are delicious but simple, so this recipe was just as easy as everything else I make. I’m totally not ready for the tough stuff yet.  And hey, it was a rainy day spent crafting and watching Julie and Julia, why not break out the crock pot?

Baked Salt & Vinegar Zucchini & Squash Chips

I’m slightly obsessed with salt and vinegar flavored anything. Chips, obviously. Almonds, which I recently discovered. I’m convinced that you could hand me salt and vinegar flavored cardboard and I’d like it. But in the spirit of combining health and taste-bud-delight, tonight I decided to use up the squash and zucchini that had been sitting in my fridge untouched for the past week. I’ve seen tons of recipes for zucchini chips, but salt and vinegar zucchini chips? I had to figure it out.