Wednesday, May 28, 2014

I haven't made egg rolls in what feels like an eternity.
And, why not? They're so simple and fresh and delicious, and the possibilities are endless.
Although egg rolls are often thought to be appropriate for Asian food, I can guarantee these little wraps are the ideal pockets for any and all flavors.
I've made sweet egg rolls filled with fruit and chocolate.
I've made savory egg rolls filled with meat, fish, quinoa, kale and tons of veggies.
This recipe is one of my all-time favorites. It's perfect for summer lunches with friends, after-school snacks for kids and even a quick and easy family meal.

So, let's get rolling, Yummies.

4 tbsp olive oil
1/2 tsp sea salt and black pepper
1 tsp garlic powder
6 sheets of egg rolls
1 onion cut julienne
1 red bell pepper cut julienne
1/2 cucumber, peeled and cut julienne
1/4 cup of crumbled Feta cheese
1/2 cup of hummus

  1. Heat the olive oil in a frying pan.
  2. Add the onion and red pepper.
  3. Sprinkle the salt, pepper and garlic powder over the onion and red pepper while they cook and soften.
  4. When the onions are translucent and the red peppers have softened use a slated spatula to remove them from  the oil, but keep the oil in the pan on low heat.
  5. Lay the egg roll sheets out on your workspace.
  6. Spread 1 tbsp of hummus into the middle of the egg roll sheet.
  7. Top the hummus with 1 tsp of crumbled Feta cheese, then stack 3-4 slices of cut cucumber on top of the cheese. 
  8. Spoon the onion and red pepper mixture on top of the cucumber then roll the egg roll per the instructions on the sheet.
  9. Turn the heat on the oil up to med-high heat and add 2-3 egg rolls at a time to the oil.
  10. Cook the egg roll until it browns on one side, then flip it over and brown on the other side.
  11. Remove the cooked egg rolls and drain them on a paper-towel-lined plate.
  12. Serve with olive oil or hummus as a dipping sauce.

I seriously ate two of these before I could even get these pictures taken. They were that darn delicious!
Enjoy, Yummies!

Monday, May 26, 2014

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Farmland/Smithfield, 
but all my opinions are my own. #weavemade #ReadySetRibs

Happy Memorial Day, Yummies!
What does this holiday mean to you?
It means patriotism; remembering the hard-working men and women who have served our country proudly.
It means family.
It means friends.
It means fun in the sun.
It means BBQ.
It means beer.
It means ribs.

Ribs! What could be more American? Well, how about getting some delicious Farmland/Smithfield Baby Back Ribs from America's favorite superstore, WalMart. But before you shop, be sure to check for some wonderful savings opportunities. Click here to view current Farmland Ribs coupons, while supplies last.

Once you've got your coupons swing on over to for some primo grilling tips from their BBQ Pitmasters. You'll learn how to create succulent, juicy, fall-of-bone-ribs from award-winning recipes that so simple, you can easily make them at home.

Believe it or not, Yummies. I have a little rib-grilling secret of my own. I've grilled ribs before, over propane powered grills, but, for me, there is just no substitute for cooking my Farmland Baby Back Ribs low and slow, buried in hot coals either in the ground or on a charcoal grill.

Unfortunately, rain and wind prevented us from cooking our ribs in hot coals outside as planned. Therefore, I had to improvise! The oven would have to do.

I'm not exaggerating when I say that cooking these ribs in my oven made them just as delicious, juicy and tender as they would have been after 6 hours buried beneath hot coals.

I prepped the meat the same way I would have if they were going into the coals. I rubbed them down in one of my favorite spice mixes and wrapped them in four layers of foil.

Here we go, Yummies.
Let's make some ribs…

1 rack of Farmland Baby Back Ribs
3 tbsp red chile powder
2 tbsp cumin
1 tbsp Habanero powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper

For the butter

1 stick of unsalted butter
1/4 cup of chopped cilantro
1/2 lime juiced
1 tsp salt


  1. Preheat your oven to 260 degrees.
  2. Remove your ribs from the packaging in a sink and wash the excess blood off of them.
  3. Pat the ribs dry and remove any excess moisture from the outside of the ribs.
  4. In a small bowl mix together the red chile powder, cumin, Habanero powder, garlic powder, salt and black pepper.
  5. Set the washed ribs onto a layer of foil.
  6. Sprinkle half of the spice mix over the top of the ribs, then massage it into the meat.
  7. Flip the ribs over and sprinkle the other half of the spices over the bottom of the ribs and massage into the meat.
  8. Wrap the foil around the meat, then pull out another sheet of foil and wrap it around the top of the meat.
  9. Repeat this process, wrapping both the top and bottom of the ribs until the ribs are wrapped tightly in 4 layers of foil.
  10. Lay the ribs flat on a baking sheet and cook for 3 hours.
  11. After three hours flip the ribs over and cook for another 3 hours.
  12. When you finally check on the ribs, you should cut through the foil and use a fork to test the top middle rib. The meat should easily flake away from the bone.
  13. Allow the ribs to sit in the foil for 20-30 minutes so they re-absorb their juices before serving.
  14. While the ribs are sitting make your cilantro lime butter.
  15. Use room-temperature butter.
  16. Cut the cilantro finely into small pieces and squeeze the lime juice over it.
  17. Add the butter to the cilantro and lime juice then sprinkle in the salt.
  18. Stir together with a fork and serve in the center of your serving platter.
  19. Remove the ribs from the foil and cut into individual servings on a bed of cilantro, arranged around the butter.

Although Mother Nature rained on our BBQ plans, we were still able to make a magnificent rib dinner, full of spicy, Southwest flavors. Indoors, outdoors, it doesn't matter how you celebrate this Memorial Day, be sure to do it with fun, flavor, family and friends.

Cheers, Yummies!

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Farmland/Smithfield, 
but all my opinions are my own. #weavemade #ReadySetRibs

Friday, May 23, 2014

There comes a time in everyone's life when the lightening strikes.
When you have an idea so brilliant, you can't wait to share it with the world.
In this case, a giant bolt hit me square in the face.

I had my first Sonoran HotDog last year. A bun stuffed with a bacon-wrapped hot dog , pinto beans, tomatoes, onions, jalapeƱos and a drizzle of fresh sour cream.

It changed my life.

I was reminiscing about my Sonoran HotDog experience while at the grocery store shopping for chile relleno ingredients.

And then…



6 hot dogs
6 thin slices of bacon
6 tbsp of shredded cheddar jack cheese
6 peeled and seeded anaheim chilies
6 tbsp of salsa
1/4 cup of pinto beans

For the batter

1 cup of all purpose flour
1 egg
1 tsp garlic powder
1/2 tsp of black pepper and salt
1 1/2 cups of beer (I used a Mexican beer)


  1. Prep your chilies before you begin working. Either purchase them peeled and seeded, or remove the peel and cut the seeds out of the inside. There are different methods of peeling chilies but I found that using a peeler, and being very careful to remove as little of the chile meat as possible, works best for me.
  2. Spray a pan with non-stick spray.
  3. Wrap each hot dog in a slice of bacon and cook in the pan until the bacon browns and crisps.
  4. Remove the hot dogs from the pan and set aside. Be sure to reserve the bacon grease over medium heat for frying the chilies.
  5. Cut a slit in each chile to make it a bun.
  6. Prepare your batter.
  7. Add the flour, egg, garlic, pepper and salt to a bowl and whisk together with a fork.
  8. Slowly add the beer to form a batter.
  9. Dip the cut chilies into the batter.
  10. Place the battered chilies into the hot bacon grease and cook until the batter is brown and crisp and the chile has softened.
  11. When the chile bun is ready and still hot, add 1 tbsp of shredded cheese to the bottom of the relleno.
  12. Add 1 tbsp of warm pinto beans on top of the cheese.
  13. Add the hot dog on top of the pinto beans and top with salsa.
  14. Try to wrap as much of the chile around the hot dog as possible. 
  15. Serve with a knife and fork.

Total face smash moment, Yummies.
I think I ate, like, four of these.
I can't really remember.
The lightening seems to have affected my ability to cook or think of anything other than these bad boys.

Oh, except this recipe for the Cilantro Lime Corn that went with it…


2 cups of cooked corn
1 cup of chopped cilantro
1/4 cup of lime juice
1 tsp salt
2 tbsp olive oil
2 tbsp butter


  1. Boil the corn until it is fully cooked.
  2. Add the cilantro, lime juice, salt and olive oil to a food processor and pulse until smooth.
  3. Stir the cilantro dressing into the warm corn.
  4. Add the butter, stir again and serve.


Tuesday, May 20, 2014

Good Morning, Yummies!

It's always nice when you can start your Tuesday off with fabulous friends, and I cannot tell you how much I adore the crew over at the KSCW Morning Show. It is always a pleasure getting to share my recipes with their viewers, and today we talked Memorial Day BBQs and this Anitpasto Pasta Salad as the perfect side dish.

Oh, and I totally goof and forget to bring a SPOON to toss it all together!
LIVE TV people!

Take a look…oh, and please, note our faces while the screen is frozen here. It looks like something is going to jump out of the bowl at us! LOL!

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2 cups of cooked orzo pasta
1/2 cup of cubed Genoa salami
1 tbsp fresh, chopped basil
1 tbsp chopped Kalamata olives
1/4 cup of chopped artichoke hearts
1/4 cup of halved cherry tomatoes
2 tbsp shaved Parmesan cheese
2 tbsp olive oil
1 tbsp fresh quizzed lemon juice

  1. Cook the orzo in salt water until al dente.
  2. If you'd like to serve this dish warm, add the genoa salami, basil, olives, artichoke hearts and tomatoes to the bowl and toss all of the ingredients together.
  3. Now add the lemon juice and olive oil and toss again.
  4. Sprinkle the Parmesan cheese over the top and toss one last time before serving.
  5. *NOTE* If you'd prefer to serve this dish as a cold pasta salad refrigerate the salad for 1-2 hours after is has been composed, the drizzle with an additional 2 tbsp of olive oil to help break up the part of the salad that may have stuck together in the cooling process.

Have a fabulous Memorial Day, Yummies!
Please share your favorite BBQ dishes with us in the comments section below.

Monday, May 19, 2014

I'm all about the art of brunch lately.
Have you noticed?
Are you sick of me babbling about brunch already?
It's here to stay, so get good with it, Yummies.

This brunch dish is especially special (ha - especially special, it's like the same word twice, only…well…you get it…)


This Caprese Breakfast Casserole embodies, what I believe to be, the sanctity of America. It's the representation of the cultural melting pot that is the United States. It's the best flavors of Italy enwrapped in the simple Americana of potatoes and eggs.

Simple, yet complicated.
Sophisticated, yet homely.

It's you.
It's me.

It's yesterday's brunch.

1 bag (about 3 cups) of frozen tater tots.
12 eggs
2 cups of cherry tomatoes
1/4 cup of chopped basil
2 cups of shredded mozzarella cheese
1/2 tsp salt and pepper
1 tsp garlic powder

*NOTE: You can add about 1 cup of cooked sausage to this as well if you'd like to "beef" it up a bit!


  1. Preheat your oven to 375 degrees.
  2. Spray your a 13x9 baking dish with non-stick spray.
  3. Layer the potatoes along the bottom of the dish.
  4. Spread the tomatoes and basil over the tops of the potatoes.
  5. In a bowl whisk together the eggs, salt, pepper and garlic powder.
  6. Pour the eggs over the casserole and toss all of the ingredients until everything is coated with the egg mixture.
  7. Sprinkle the cheese over the top of the casserole.
  8. Bake uncovered at 375 for 20-30 minutes, until the eggs begin to bubble and the top of the casserole browns and crisps.

If this baby can't make your breakfast table and brighter, happier and more sophisticated place, I just don't know what will!

Enjoy, Yummies.

Sunday, May 18, 2014

Sunday means one thing…BRUNCH!
I shared a post not long ago about getting together with a couple of ex-NYC friends, who now also live in Kansas, to reminisce about the majesty of a New York City Brunch.
Now that we're parents and midwesterners, the days of luxurious, cocktail-filled city brunches are over. Now we need food we can shovel down whilst changing diapers, blowing bubbles and cleaning messy little faces and hands.
That's why this is one of my absolute favorite brunch recipes.
You can make it ahead of time and have it ready to dig into when everyone arrives.
The kids love it. So, that's a major bonus!
It's sweet, filling and perfect for a day filled with friends, family and fun.


4 large, cooked croissants
1 1/2 cups of frozen blueberries (you can use fresh, but I find the frozen ones are juicier).
1 brick of softened cream cheese (room temp)
2/3 cup of sugar
2 eggs
1 tsp of vanilla
1 cup of whole milk (you can use skim or soy or almond, but whole milk really bakes up nicely).


  1. Preheat your oven to 375 degrees.
  2. Tear up the croissant rolls and layer them into a 9x9 baking dish.
  3. Sprinkle the frozen blueberries over the croissant rolls and toss everything together.
  4. In a large bowl beat together the cream cheese and sugar.
  5. When smooth add the eggs and vanilla then beat again until smooth.
  6. Continue to beat while slowly adding the milk to form a custard.
  7. When everything is beaten and smooth pour it over the bread and berries and toss all of the ingredients together.
  8. Make sure the croissant pieces are all well coated in custard.
  9. Allow the bread to soak up the custard for 10 minutes or so.
  10. Cook the pudding for 30-40 minutes.
  11. *NOTE: Frozen blueberries hold more water so you may have to cook at a slightly higher heat, 400, to make sure it doesn't turn out soggy. Keep an eye on it and make sure it's firming up nicely.
  12. Remove from oven and allow to sit for 10-15 minutes before serving.

You can serve this as brunch dish or as a dessert alongside a large scoop of vanilla ice cream!

Enjoy, Yummies!

Saturday, May 17, 2014

I've said it before, and I'll say it again. I. Do. Not. Bake.
I'm such an amateur (at best) with the baked goods.
I don't know measurements by heart.
I don't have the patience to wait for things to rise, firm, chill, etc.
I love being able to throw ingredients together on a stove or grill, and then eat them 20-30 minutes later.
Baking takes mad skillz, y'all, that's why I'm so impressed by the people who dedicate their blogs to this particular medium of cooking.
Not to be one who gives up on a challenge, I have decided to force myself to bake more often.
At least once a week…month…we'll see how this goes.

I was at the gym yesterday when the inspiration for a tart hit me.
I know. "The gym?!" Believe it or not, I do my best recipe brain storming on a treadmill.
I was watching an episode of The Kitchen, when I saw Geoffrey Zakarian make his famous Lemon Tart. (Psst... Geoffrey used store-bought dough, so I feel like a bit of a rockstar already for making my own!)
G.Z.'s tart looked simple enough.
I didn't have lemons so I improvised and used ruby red grapefruit. Plus lemon tarts have been done to death!
Since I'm no whiz at tart dough, I seeked advice from those age-old baking masters at Williams Sonoma and totally bogarted their basic tart dough recipe for this dish. My contribution is the addition of freshly chopped rosemary you'll see in the ingredients below.
The result?
Tart-tastic, Yummies! I hope you'll explore tart making and share your dishes with us.



1 egg yolk
2 tbsp very cold water
1 tsp vanilla extract
1 1/4 cups of all-purpose flour
1/3 cup sugar
1/4 tsp salt
8 tbsp (1 stick) of cold unsalted butter
1 tbsp fresh chopped rosemary


1/2 cup of grapefruit juice
3 large eggs
2/3 cup of sugar
1/4 tsp sea salt
6 tbsp butter
20-25 slices of ruby red grapefruit

  1. Prep your dough first.
  2. In one bowl whisk together the eggs, water and vanilla then set aside.
  3. In another bowl stir together the flour, sugar, salt and rosemary.
  4. Cut the butter into 1/4 inch cubes.
  5. Add the butter cubes to the flour and "cut" into the mixture until the dough resembles a cornmeal texture.
  6. Add the wet ingredients to the flour mixture and work to form a dough.
  7. Roll the dough out onto a flour-dusted work space and flatten it into a disc.
  8. Wrap the disc in saran wrap and chill for 30 minutes. 
  9. When it is chilled remove the dough from the fridge.
  10. Preheat your oven to 350 degrees.
  11. Roll the dough out onto your work space and make your tart shell.
  12. Spray your tart baking dish with non-stick spray.
  13. Press the rolled dough into the base of your tart baking dish.
  14. Prick all over the base of the tart dough with a fork to allow the air to pass through during baking.
  15. Bake the dough at 350 for 25-30 minutes until it is golden brown and firm.
  16. Remove the baked shell from the oven and allow to cool before filling.
  17. When your tart crust is ready prep your filling.
  18. Heat the grapefruit juice in a small saucepan over medium low heat.
  19. Allow the juice to come to a slow boil before removing it from the heat.
  20. Whisk the eggs, sugar and salt together in a medium bowl until the sugar melts and it well-combined.
  21. Slowly pour the egg mixture into the warm grapefruit juice, and whisk it constantly as you combine the two.
  22. Cook the egg mixture over medium heat for 5 minutes, stirring constantly with a rubber spatula or wooden spoon.
  23. When time is up remove the mixture from the stove and slowly stir in the butter. It should be cut into 1/4 cubes like the butter for the dough was.
  24. Allow the filling to thicken while you stir in the melted butter.
  25. Once the butter is melted, run the filling through a fine mesh sieve and pour it into the tart crust.
  26. Add your grapefruit slices to the top of the tart.
  27. Refrigerate your tart for 3-5 hours so it will firm up. (Honestly, I let mine set overnight.)
  28. Garnish with a sprig of fresh rosemary when you are ready to serve.

I know. It seems like a lot compared to my other recipes, but it is SO worth it.
Enjoy, Yummies!

Thursday, May 15, 2014

All of the cool kids are at BlogHer Food this weekend. Not me, nope, I'm shunned.
Not really, I just couldn't afford the conference ticket this year.
But that's okay!
Don't feel sorry for me.
While all the other food bloggers out there will be sipping mojitos poolside and getting their beach bums sun-kissed, I will be here. In Kansas. Soothing my soul with a fork, John Mayer music, and a giant slice of this…


2 cups of softened key lime (or regular lime) sherbet
2 cups of softened cool whip
1 graham cracker crust (Yes, I bought a ready-made one. Yes, that's a foil pan. Go ahead and judge!)
Lime slices and whipped cream to garnish

  1. In a large bowl whisk together the cool whip and lime sherbet.
  2. Pour the ice cream into the crust.
  3. Freeze for 3-5 hours until the entire pie has frozen and hardened.
  4. Garnish with whipped cream and lime wedges.

Yummies, I swear, this dessert is great if you're in a jam and need something to take to the BBQ you've been invited to and remembered at the last minute! Oh, hush! We've all been there.


Tuesday, May 13, 2014

If you follow Yumology on Instagram you saw that I was forced to surrender the kitchen to CoffeeMaker and ToddlerBaby on Mother's Day.

I enjoy cooking, but I enjoy seeing my husband and son explore it even more so. It was such a joy for me to sit back and witness the bonding they went through as they mixed the ingredients and messed up three or four pancakes before getting them just right.

When we all sat down to eat breakfast together, the pride on their faces and their sense of accomplishment, after I ate every last bite, was the best gift a mother could ask for.

Well…that and kitchen clean up. :)


2 cups of pancake mix
1 cup of champagne
2 eggs
1/3 cup of milk
1 tsp vanilla
2 tsp baking powder
3 tbsp sugar


  1. In a large bowl sift together the pancake mix, baking powder and sugar.
  2. In a separate bowl whisk together the champagne, eggs, milk and vanilla.
  3. Slowly stir the wet ingredients into the dry ingredients.
  4. Grease a frying pan with non-stick spray.
  5. Heat your frying pan to med-high heat.
  6. When the pan is hot, pour 1/2 cup of pancake batter into it.
  7. Allow the pancake to cook for 1-2 minutes until it browns and the edges lift away from the sides.
  8. Flip and repeat on the other side until the pancake is fully cooked.
  9. Remove from heat and serve with a pad of butter, maple syrup or powdered sugar.

How did you spoil your moms on Mother's Day? If you're a mom, what was the best gift you received? Share your experiences with us in the comments section below.


Monday, May 12, 2014

I don't post personal stories on here very often.

I know it may seem like you've had some small glimpse into my life through my kitchen, but the fact of the matter is cooking is only a small part of who I am. 

I have been many things in my life. 

A daughter.
A sister.
A student.
A teacher.
A wife.
And two years ago I became a mother.

The job comes with a magnitude of responsibility. Not only does someone's life now hang in the balance of your everyday care and attention, but so too does their future. Who will this teeny, tiny person become, and how does his mother play a part in that?

I've seen this go many different directions.

I've seen kids from happy homes, who had everything given to them in life grow up absolutely miserable. I've also seen those kids grow up happy and successful.

I've seen kids from broken homes who had to fight for survival become doctors, lawyers and respectable citizens. I've also seen those kids end up in jail, or worse…

I grew up in a small, but rough, town in New Mexico. I grew up amongst reservation kids, gangs, drugs, sex and everything in between. I had friends who got pregnant at the age of 13, joined gangs at the age of 14 and died at the age of 15. I've also had friends who went on the get their Ph.D.s from Ivy League schools, become Hollywood actors and political figures. 

What's the difference? 
Who determines how our lives are shaped?

My dad is/was a doctor and my mother is/was a stay at home mom, they both valued education above everything else. Mom pushed me. Hard. I wasn't allowed to fall victim to my surroundings or my privileges. Going to college wasn't a question of "if" it was a question of "where." 

Let me clarify. I love New Mexico. I love the person it made me. I love that I grew up where being white made me a minority. I love that I learned how to speak Spanish at a young age. I love that I learned to say no to drugs before I learned long division. I love the mountains. I love the light. I love the people and their strength. 

Life in a reservation town is hard on the kids who grow up there. I think that's how CoffeeMaker and I have managed to hold onto each other as long as we have. We found each other in high school. We were young, optimistic and both wanted a life beyond what was expected of us. We've been exploring that life together now for 17 years and we wouldn't change a thing. 

It's who we are.

But this post is about Mother's Day.

So much of what I read on a daily basis is a running commentary on moms being concerned about their kids eating habits, what's lurking in secret sunscreen ingredients and who is bullying who at school.  I guess it's a privilege when you get to worry about these things rather than drugs, teen pregnancy and gang violence. I'm lucky because today, as a mother, I find myself worrying more about the former rather than the latter. But I'm reminded of the fears my mother must have faced every day while I was growing up. When another kid at school was knifed, shot or killed in a car accident after driving drunk.

I can't imagine how relieved my mother must have been just to see me walk in the door at the end of the day. I don't suppose she cared if I was carrying a giant bag of processed food or not.

I'm not criticizing anyone's platform here. Trust me, I'm a fan of organic food too and I keep my kid away from as much yellow dye as possible. I also make him wear SPF 50+ when he plays outside. 

As mothers we want to protect our children from so many things that can harm them.

But today, on the day after I was spoiled with pancakes and told what an amazing mother I am and how I'm doing so many things right, I can't help but give a giant virtual hug to those mothers who fought against the odds where I grew up. 

The mothers who raised children to believe in more. 
The mothers who raised children on unconditional love. 
The mothers who were armed to handle every threat that came our way.
The mothers who taught us how to fight for what we want.
The mothers who raised their children to become parents who will have to worry about processed food and sunscreen. 

To all those mommas, and mine, you are warriors and your children thank you.

Friday, May 9, 2014

Doooood. It's like major hot outside.
So hot you don't want to stand over a grill, turn on the oven, or even set a frying pan on the stove.
So hot you can't decide if you should even bother with the air conditioner, or just surrender full-tilt to the heat.
Not much motivation to be found on the hot, humid, sweltering days leading into summer, but if you do manage to muster an ounce of energy, put it towards making one of these Strawberry Lime Beergaritas.

One pitcher. Ten minutes. Infinite refreshment and fun.


4 bottles of Mexican beer (we used Dos Equis)
4 oz of tequila
1 can of frozen condensed limeade (you can used bottled limeade, but I assure you the results are not as good.)
1 cup of chopped strawberries
Ice for each glass

1 lime circle and 1 starberry to garnish


  1. Cut and dice the strawberries then add them to the bottom of the pitcher.
  2. Add the frozen limeade.
  3. Using a wooden spoon stir and mash the strawberries into the frozen limeade.
  4. Pour in the tequila and stir/mash again.
  5. Pour in the beer and stir once more.
  6. Serve over ice.

This is going to make summer so much more bearable!
Cheers, Yummies.

Thursday, May 8, 2014

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Lifeway Kefir, but all my opinions are my own. 
It's funny the little curve-balls life throws us.
I am a food blogger.
You'd think that would mean my child is an excellent eater.
He's not.
If it were up to him he'd eat potato chips, cookies and french fries for every meal.
Not a lot of protein or vitamins to be found in a one-sided diet, that's why I have to find reliable sources of nutrition I know he'll enjoy.

Most of the time I have to find creative ways to blend healthy foods into other, less healthy foods I know he likes. For example, he won't eat broccoli by itself, but if I boil it, mash it up and stir it into some pasta he'll devour it.

It gets tougher when it comes to meat, protein and vitamin rich foods. That's why I was so relieved when we discovered how much he loved Lifeway Kefir.

As described on their website, Lifeway Kefir is a fermented milk product similar to drinkable yogurt, but with a whopping 12 probiotic cultures versus regular yogurt's two or three. The health benefits of these probiotics are beneficial to growing digestive and immune systems. Enhancing your chid's abilities to process nutrients and fight infections.

Did I mention they also taste amazing when served cold on a hot summer day?

Yesterday, ToddlerBaby and I both cracked open a big bottle of Lifeway Lowfat Kefir Cultured Milk Smoothie Probiotic. Since it's summer we're loving all things blueberries, and their blueberry flavored Kefir smoothie is perfect when blended with ice on a hot summer day. 

Moms need products we can trust to keep our kids safe. I am grateful for companies like Lifeway and their Kefir products for making meal time a lot less stressful, and playtime a lot more fun!

To learn more about Lifeway and their Kefir products follow them on Twitter and Facebook.

Tuesday, May 6, 2014

Brace yourselves, Yummies.
I'm coining the term "Slate Salad."
Because, there are salads served best after being tossed in a bowl with a number of other ingredients. And there are salads that are best served stacked in a row, one on top of another. Since the presentation of those salads is somewhat linear I'm calling them slate salads.
Moving on…

1 avocado - sliced into 8 slices
8 wedges of ruby red grapefruit
1 tbsp olive oil
1/2 tsp sea salt

  1. Alternate the avocado and grapefruit one on top of the other.
  2. Drizzle the olive oil over the stacked fruits.
  3. Sprinkle the sea salt on top of the entire slate.

Seriously. In the time it took you to read this post you could have made this simple, yet impressive - say it with me - "slate salad." ™

Enjoy, Yummies!

Friday, May 2, 2014

It's Cinco-de-Drinko and the Kentucky Derby weekend. Let the copious recipes for Mint Juelps, Margaritas and greasy burritos commence!

This weekend is the Kentucky Derby and since it is socially unacceptable to get shiz-faced on Mondays many folks are also celebrating Cinco-de-Drinko. Does anyone have a recipe for a Margarita Julep

And after about seven or eight of those I'll need a giant basket of these Tijuana Street Fries from Half Baked Harvest.

Like mint? Hate juelps? There's a link for that.

Apparently I was born on National TV Dinner Day. I hope that doesn't make you all second guess my credibility.

Tiny Hamsters Eating Tiny Burritos might be the most precious/disturbing thing I've seen all week.

There's a Tumblr account specifically dedicated to Picture of Hipsters Taking Pictures of Food. Why do I know this?

A list of must have Cinco de Mayo Drinkos and one of my blogging besties Kristy from SheEats made the HuffPost cut!

If you love food photography it is a requirement of life that you follow Frolic Chocolate on Pinterest

I have a small outdoor pillow obsession. Tiny. You hardly notice it. In related news I can't find the grill.

I'm a big fan of number five on the Scary Mommy list of 7 Life Lessons My Two Year Old Taught Me.

Share your Friday Favorites internet junk food links in the comments section below!

Newbie alert! I had never tried gluten-free pasta before.
I didn't know what to expect.
I'll admit, I was kinda grossed out by how thick and creamy the water became while I was boiling the pasta. It created this film which I ended up rinsing off the pasta before mixing it with the other ingredients.
Other than the thick water and film, the pasta tasted great. Just like the pasta I had spent most of my life eating with my crazy Italian family.

Give this one a try, Yummies. Gluten-free pasta or not, you'll love how simple and flavorful this spring dinner is.


1/2 cup of fresh chopped green onions
1 cup of fresh sweet peas
1/4 cup of crumbled feta cheese
2 cups of cooked gluten-free pasta
3 tbsp olive oil
1/2 tsp sea salt, black pepper and garlic powder


  1. Cook the gluten-free pasta in salted boiling water until it is al dente.
  2. Boil the peas at the same time until they are tender.
  3. While the peas and pasta boil prepare the rest of the ingredients.
  4. Chop the green onions and add them to a bowl with the olive oil, salt, pepper, garlic powder and crumbled feta cheese.
  5. Stir all of the ingredients together and set aside.
  6. Strain the pasta and add it to a serving bowl. (Psst. this is when I rinsed the film off the pasta just to make sure it had the right texture.)
  7. Strain the peas and add them to the pasta bowl.
  8. Pour the green onion and feta mix over the peas and pasta and toss until the pasta is well coated.

I hope you will all try gluten-free pasta and explore a healthier experience for yourselves.
This meal is such a satisfying and fresh dish that won't leave you feeling weighed down.

Enjoy, Yummies!

Thursday, May 1, 2014

Those who know me, know I hate to bake.
Loathe baking, even.
I think it's because I was bad at science and math. No, seriously!
I had no time for things that were locked in. I loved the freedom and creativity that came with art, english and all those other elective classes.
How the heck did I graduate?…

As a food blogger I have learned that baking is a science. You need a determined amount of wet ingredients and a determined amount of dry ingredients to end up a cake, cookies, pie or bread.

I only put on my baking apron in the most extreme circumstances, and this my darling Yummies, was one extreme circumstance. I mean, c'mon, who in their right mind wouldn't want to smash and s'more and pie together into this epic dessert. When science tastes this good, I'm willing to experiment.


1 1/4 cups of all purpose flour
1 cup of graham cracker crumbs
1 tsp baking soda
1/4 tsp sea salt

1/2 cup of room temperature butter (1 stick)
1 large egg
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tsp vanilla extract

2 cups of marshmallow cream or whole marshmallows (up to you, but I used the cream)
1 cup of milk chocolate chips
1 cup of dark chocolate chips


  1. Preheat your oven to 350 degrees
  2. Butter a pie pan and set aside.
  3. In a medium bowl beat the butter, egg, sugar, brown sugar and vanilla together until smooth.
  4. In another bowl stir together the dry ingredients: flour, graham crackers crumbs, baking soda and salt.
  5. Slowly mix the dry ingredients into the butter mixture one third at a time.
  6. When the dough is ready it should look like a lot of crumbly pearls.
  7. Pour half of the dough mixture into the bottom of the pie dish and press firmly until it bonds together to form a crust.
  8. Add 1 cup of marshmallow cream to the top of the base crust.
  9. Add the chocolate chips on top of the marshmallow cream then top them with the other half of the marshmallow cream.
  10. Pour the second half of the dough on top of the second layer of marshmallow cream and press to form a sealed top crust.
  11. Bake your s'mores pie in a 350 degree oven for 30 minutes or until the top browns and hardens.
  12. Remove the pie and let it cool and set for 10-15 minutes before serving. 

Okay science, this time you win.