Grapefruit and Avocado Slate Salad

So simple you could have made it already.

BBQ Pork Tostadas with Apple Bourbon Slaw

We worked with KC Masterpiece to develop and sweet twist on a spicy favorite.

S'mores Pie

Your campfire stories just got a lot more interesting.

Bacon, Asparagus and Smoked Gouda Grilled Cheese

My ode to National Grilled Cheese Month.

Tuesday, December 16, 2014

I am no longer blogging on this Blogger page. Please visit my new site

Thursday, October 16, 2014

I'm always amazing by the diverse power of rice. These itsy-bitsy-teeny-weeny little buds of flavor are able to transform themselves into so many amazing dishes from a variety of cultures.

One of my favorite things to do is to use rice in unexpected ways. For example, my 8 Layer Mexican Dip, perfect for football season.

My friends at and Rice Select have been kind enough to take my little recipe and turn it into a fun and fancy instructional video for each of you to enjoy. Be sure to like, comment, share and tell them Yumology sent you!

Hugs, Yummies.

Tuesday, September 23, 2014

I may have said this before, but, I am not a pumpkin person.
I just don't get into it the same way everyone else does this time of year.
Oh sure, I like a Pumpkin Spice Latte every now and again, but I don't crave pumpkin pancakes, pumpkin muffins, roasted pumpkin seeds and pumpkin pie.
Give me a butternut squash.
"What's the difference?" You may say.
"Seeds. Squash. Pulp. Fall. Seriously they're like identical."
But they're not.
To me a pumpkin tastes earthier than a butternut squash.
It's not as creamy. Not as smooth.
And it definitely doesn't roast up and melt into this amazing risotto the way butternut squash does.

1 medium butternut squash, cubed and peeled
1/4 cup of fresh sage leaves
12 slices of center cut bacon
4 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup of risotto
3 cups of chicken broth
2 tbsp butter


  1. Preheat your oven to 400 degrees.
  2. Add 2 tbsp of olive oil to a large bowl.
  3. Toss the butternut squash and sage leaves in the olive oil until well-coated.
  4. Lay the bacon strips on a large, foil-lined, edged baking sheet.
  5. Spread the butternut squash and sage around the bacon strips so that everything sits flat on one large baking sheet.
  6. Sprinkle the salt and pepper over the bacon and vegetables then roast them at 400 degrees for 30 minutes or until the bacon is crisp and the squash has softened.
  7. While the bacon and vegetables are roasting prepare your risotto.
  8. Add 2 tbsp of butter and 2 tbsp of olive oil to a medium pan and heat over medium heat until melted.
  9. Add 1 cup of risotto to the butter and stir for 2 minutes.
  10. Slowly pour in one cup of chicken broth and stir until it is absorbed.
  11. Repeat the process with another cup of chicken stock and stir until absorbed.
  12. Add the final cup of chicken stock to the risotto and continue to stir until absorbed.
  13. When your bacon and vegetables have finished roasting scrape them into a food processor and pulse until smooth.
  14. Add the pureed bacon and squash to the warm risotto and allow it to melt.
  15. Stir all of the ingredients together and serve warm.

Enjoy this taste of fall Yummies!

Sunday, September 14, 2014

Yep. Yep. Yeppers. We're preg. prego. preggers.

This marks the second pregnancy journey I have embarked on in my lifetime, and what will most likely be the last.

Don't get me wrong. I love my kid(s). All the crying, whining, drooling, pooping, fussing, hugging, kissing, kicking insanity. It make's life worth living. But, having been in the trenches with the "terrible twos" for the last 6 months CoffeeMaker and I have decided that tackling man-on-man defense rather than Zone is way more our speed. Kudos to those of you who have 3, 4, 5, 9 children, I couldn't do it. I couldn't do the pregnancies, let alone the parenting.

This pregnancy has been particularly rough. I was sick (like - "Oh my God, I can't even look at a cup of coffee or a cheesy pizza or I'm going to vomit - sick.) I was also exhausted (like - "Oh my God, it's 6:00 in the evening why does this kid have so much energy." And"Can't I just feed him a granola bar and call that dinner?" exhausted.) Hence my absence from Yumology. Apologies.

Some pregnant women are warriors. They go to the gym. They cook dinner every night. They attend every social function on the planet through all three trimesters. I am not that pregnant woman. I am the "Oh my God, somebody get me the thickest curtains you've ever seen and I am not seeing anyone until I can fit back into my jeans," pregnant woman. You can imagine how fun I am for CoffeeMaker and ToddlerBaby right now.

Speaking of CoffeeMaker. Bless his little candy-coated-heart. He's trying his hardest. He knows I'm a monster of hormones, who gained an extra 20 pounds in the first 20 weeks. Who hates all things hair and make-up and sexy right now. But he's trying so hard to make me feel like I'm still special, still a woman.

For example…CoffeeMaker has been switching out cars for us every morning since I went back to a full-time job (another reason the blog has suffered). He drops ToddlerBaby off at daycare, then heads over to my office and leaves me the car with the carseat so I can be the pick-up parent. (P.S. It's waaaay more fun being the pick-up parent. Those with kids know of what I speak.) Anyway, as I'm climbing into my car for lunch I notice a rose and card that says "I know nothing as beautiful as you." If you thought I was a bag of emotional balls beforehand, you should have witnessed the world-class blubbering that took place after I found this on the front seat. It was amazing. Especially since he had seen me scarf down two brownies for breakfast that morning as I threw my unwashed hair up in a bun and waddled out the door. He's amazing.

Speaking of amazing, I have the most talented friend, Serena, who own BlueHollow Photography. She set up the gender-reveal photo shoot pics you're seeing here. She found out I was pregnant and then she met me the morning of my 20 week appointment to stealthily steal-away the envelope that contained my baby's sex. She then bought the blue balloons and wrapped them up in a huge yellow box for us to open and discover "IT'S A BOY!" All while she captured this beautiful memory in her very talented camera.  LOVE HER to pieces.

Anyhoo, while the last 20 weeks have been a challenge, I am finally beginning to feel like my old self again. A little bigger, of course, but more energy, less nausea and a whole lotta love for those of you who have patiently stayed fans of Yumology despite my hiatus.

I'm looking forward to getting back into the kitchen with all of you. I can't promise there won't be melt-downs, hormones, crazy cravings and recipes like Pickle Crusted Cheesecake Omelets, but knowing you're aware of the level of crazy I'm operating at right now might make it a little more bearable for both of us.

Chin-up, Yummies. Only 20 weeks to go.

Big Hugs.

Tuesday, September 9, 2014

I love wrapping up and bunch of unexpected flavors in a dish as simple and iconic as meatloaf.
We've all had grandma's meatloaf with the breadcrumbs and ketchup, sure it's comforting, it's hearty, it does the trick on those Tuesday nights when you just don't know what to feed the family and your budget is rolling around in the bottom of your purse, but what if you could do more.

With just a few extra coins you can take grandma's meatloaf and turn it into something extraordinary? Something with fewer carbs, less cholesterol and simpler ingredients.

For example…


2 packages of ground turkey (about 1.5 lbs.)
1/4 chopped yellow onion
3/4 cup of finely chopped baby bella mushroom caps
1/2 cup of grated gouda cheese
2 tbsp flour (NOTE* Substitute gluten-free product here for gravy if you wish.)
2 tsp salt
2 tsp black pepper
2 tsp garlic powder


  1. Preheat your oven to 400 degrees.
  2. In a large bowl combine the ground turkey, yellow onion,  1/2 cup of the chopped baby bella caps, 1/2 cup of grated gouda, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.
  3. Use your hands to mix all of the ingredients together into a loaf.
  4. Place the meatloaf into a greased loaf pan and push into the mold to secure it.
  5. Bake the meatloaf at 400 degrees for 45 minutes to 1 hour. Check to be sure the center of the loaf is fully cooked before serving.
  6. Remove the loaf from the oven and pour any excess juices into a saucepan.
  7. Slowly whisk in 2 tbsp of flour, 1 tsp salt, 1 tsp black pepper and 1 tsp of garlic powder to create a gravy.
  8. When the gravy is smooth, add the remaining 1/4 cup of chopped baby bella mushrooms to the gravy and stir over low heat until they soften.
  9. Pour the gravy over the meatloaf, slice and serve.

Enjoy, Yummies!

Monday, September 1, 2014

NYSUS Wines sent me a free shipment of select vintages to experience.
Thoughts and opinions within this piece are entirely my own.

Few things are as beautiful as a freshly packaged bottle of wine.
The sheen on the bottle.
The texture of the label.
The fresh pop of the cork as it is opened and allowed to breathe in its surroundings.
The satisfactory splash of the pour into a freshly cleaned glass.
The swirl.
The swig.
The tangy "ahh…" moment as you indulge in what you know will be a satisfying experience.
An experience that can be enjoyed with friends, family or in perfect isolation. 
Yes, wine is sometimes best when enjoyed in your own company.

The delicious group of vintners at NYSUS Wines pride themselves on exposing this experience. The delectable intimacy that comes with opening a bottle of their H. Stagnari Cabernet Sauvignon, or the robust punch of their Kame Tinto blend. No matter which wine you select you're sure to savor each drop.

For me, the two that I enjoyed the most were the Sauvignon Blanc from DeLucca, and the H Stagnari Viejo Tannat, both with Uruguayan origins. In my opinion Uruguay is an untapped region for wine makers. Still a hidden gem amongst the more corporatized locations of Napa and regions of France and Italy. South American wine holds so many treasures that NYSUS is determined to share with the world.

I guess this is a good time to tell you a little about NYSUS and the group's philosophy. As you've probably discerned, the name NYSUS comes from an admiration of the Greek God, Dionysus, who was worshipped for his love of wine, food, fun and fertility. Resting on his laurels, the NYSUS wine group set out to discover a wide variety of vintages from Spain, Uruguay, Argentina and Chile. 

There is only so much I can say about my admiration for the NYSUS team and for the amazing products they bring to fruition. I highly recommend you check out their website and order a crisply packaged bottle of intimacy for yourself. 

Cheers, Yummies.

NYSUS Wines sent me a free shipment of select vintages to experience.
Thoughts and opinions within this piece are entirely my own.

Sunday, August 31, 2014

There are some moments in time when two great forces unite.
Two worlds collide and a new world is born.

We were grilling brats for Labor Day Weekend when we realized we were out of hot dog/brat buns.

Did we panic?
Did we fret?
The answer was clear.
Tortillas and seven layer dip was the answer to our bun-less prayers.

Your favorite juicy brat locked safe in the warm embrace of a spicy burrito.

6 grilled bratwurst sausages (or hot dogs - either works!)
6 small flour tortillas
1 tin of refried beans
3 tbsp sour cream
3 tbsp grated cheddar cheese
2 tbsp guacamole
1 tbsp sliced black olives
1 tbsp fresh chopped tomatoes
1 tbs freshly chopped green onions
1 cup of fresh or jarred salsa


  1. There are a number of ways to go about this. We went ahead and made our seven-layer dip first.
  2. Layer the cooked beans in a dish, the top with cheese, sour cream, guacamole, olive, tomatoes and green onions.
  3. Take a tbsp or two of the dip and spread it on the inside of your tortillas.
  4. Then spread a layer of salsa on top of the dip.
  5. Lay your brat at one end of the tortillas and roll it up to form a BRAT-ito!

Like I said, it works for brats or hot dogs, so if there are kiddos around looking for something a little easier to chew use a hot dog and roll it up on a heated tortilla with cheese for a quesadogga! Bahaha.

Oh, I slay me!

Happy Labor Day Weekend, Yummies.

Sunday, July 20, 2014

If you follow Yumology on Instagram (P.S. your should totally follow Yumology on Instagram), you probably saw us post a couple of LIVE updates of this recipe on the 4th of July.

It was a HUGE hit!

So many potato salads taste the same and try to mimic your favorite deli version of this iconic American summertime side dish. In typical fashion, Yumology decided to kick things up a notch. We wanted to incorporate fresh bursts of flavor with rich salty bacon and tart whole grain mustard.

Give this one a shot at your next BBQ and let us know how it turned out.

3 baked potatoes (make sure you bake them first to soften them)
6 slices of center cut bacon (diced)
1 tsp black pepper
1/2 cup of sliced green onions
1 cup of halved cherry tomatoes
1/4 cup of sour cream
2 tbsp of whole grain mustard

  1. Preheat your oven to 400 degrees.
  2. Dice your baked potatoes into bite sized cubes and toss them into a baking dish with your diced bacon.
  3. Sprinkle the black pepper on top and bake the bacon and potatoes at 400 degrees for 20-30 minutes, until the bacon is crisp and the potatoes have browned.
  4. When the bacon and potatoes are finished cooking use a slotted spoon to remove them from the baking dish and strain on a paper towel-lined plate to remove excess fat.
  5. Allow the potatoes and bacon to cool slightly then add them to a bowl with the sour cream and mustard.
  6. Toss the potatoes and bacon in the dressing.
  7. Add the green onions and cherry tomatoes and toss again.
  8. Serve alongside your favorite BBQ dish.

This is definitely a fancy bistro version of what your momma used to make. Treat momma to something new and exciting the next time she visits.

Enjoy, Yummies!

Saturday, July 19, 2014

Howdy, Yummies.

Apologies for my lull in posts. I haven't been feeling well lately, and I've barely wanted to eat, let alone cook. I seem to be through the worst of it now and I'm hoping this post is the first of many more to come.

Since my absence from the kitchen resulted in a series of take out dinners, I wanted my resurrection to be something simple, delicious and healthy; hence, this salmon recipe.

As many of you know salmon is full of omega 3 fatty acids (the good fats) not to mention a ton of antioxidants. All good stuff my body needs right now.

Wild salmon is always a better buy than farmed salmon. Farmed salmon, as you can imagine, is pumped full of chemicals. You'll pay more for wild salmon, but not much, I highly recommend upgrading.

A few other healthy ingredients help round out this flavorful dish which I paired with long grain and wild rice and fresh sweet peas. ToddlerBaby couldn't get enough! I was so happy to see him shovel this down. He's a growing boy and the more good stuff he gets the better off his eating habits will be later in life.

1 lb filet of wild king salmon
4 tbsp of extra virgin olive oil
1/2 tsp of sea salt
3 large orange slices
6 lemon slices
1/2 orange juiced
1/2 lemon juiced


  1. Preheat your oven to 400 degrees.
  2. Add 2 tbsp of olive oil to the bottom of a 9x9 baking dish.
  3. Lay two orange slices in the middle of the dish and then four lemon slices next to them.
  4. Lay the salmon skin side down on top of the citrus slices.
  5. Top the salmon with one more tbsp of olive oil and a sprinkle of sea salt then lay one orange slice and two lemon slices on top of the salmon.
  6. Bake at 400 degrees for 20-30 minutes, depending on how well-done you like your salmon. I like mine very well done so I cooked it the full 30 minutes.

Thank you all for your patience as I have been on the mend. My Yummies mean the world to me and I hope you bring you more fun and healthy family recipes soon.


Friday, July 18, 2014

Yep. These are them.
Those dandy little treats that resemble some very popular peanut butter cups.
What's that you say?
You had no idea you could make your very own mouthwatering versions of your iconic peanut butter cups in the comfort of your own kitchen? Using all organic ingredients? Thereby forming a organic peanut butter bar/cup/bite of awesomeness?

Well let me enlighten you…

1 cup of organic graham cracker crumbs
2 cups of confectioners sugar
2 sticks of melted organic butter
1 cup of organic, raw peanut butter
1 tbsp organic honey
2 cups of organic chocolate chips + 3 tbsp of organic raw peanut butter

  1. In a large bowl combine the graham cracker crumbs, confectioners sugar, melted butter, honey and 1 cup of peanut butter together and stir until smooth.
  2. Lay the peanut butter batter in a 9x9 baking dish and smooth out.
  3. Melt the chocolate chips and the 3 tbsp of peanut butter together in the microwave. Stir every 30 seconds until smooth.
  4. Pour the melted chocolate evenly over the peanut butter batter and let sit in the fridge for 30 minutes.
  5. Cut and serve.

Enjoy, Yummies.