I love Salad! It’s just one of those foods that makes me feel good when I eat it. I love putting a lot of ingredients in my salad. When I’m craving salad, I usually search my kitchen pantry and fridge to see what ingredients I have that would go great in salad.
Recently I made something I call a 10 layer salad, as I layered my salad with 10 different ingredients. Here is what you’ll need for this recipe:
INGREDIENTS
Lettuce
Carrots
Cucumbers
Green Olives
Black Olives
Tomatoes
Onion
Shredded Cheese
Roasted Chickpeas
Ranch Dressing
And literally all you do is add one ingredient at a time, creating layers in a large bowl. For example I did lettuce, tomato, onion, cucumbers, carrots, green olives, black olives, shredded cheese, roasted chickpeas and Ranch dressing. And that’s it!!! Such a perfect dish for any summer occasion.
If you are wondering how to roast chickpeas, check out my other blog post: Roasted Chickpea Recipe.
Chickpea pasta is something I just thought of and wasn’t sure if it was a real thing. So, I went to Google to see if anyone else has combined chickpeas and pasta, and sure enough it’s a real thing! I scanned through a variety of different recipes then decided to make my own!
Check out my Chickpea Pasta recipe below!
INGREDIENTS
Penne pasta
Chickpeas (1 can)
Olive Oil
Tomatoes (1)
Black olives (small can)
Pepperonis (10-20)
Italian Seasoning
Minced Garlic
Parmesan Cheese
First, boil a pot of water. Depending on how many noodles you want to make will depend on how much water you choose to boil.
Next, pour penne pasta into boiling water. Stir occasionally until noodles are soft and tender.
Chop tomatoes, black olives, and pepperonis.
Next, drain noodles and place in a bowl.
Drain canned chickpeas, and combine in bowl of noodles.
Then add olive oil, chopped pepperonis, olives, and tomatoes.
Season to taste with minced garlic, Italian seasoning and Parmesan cheese.
With prices going up and shortages continuing, in the last few days I have been in search of finding a cheap healthy snack. I recently bought some kale in hopes of making a kale salad, then remembered how I used to make kale chips when I was pregnant with my son.
Kale is just a great alternative than regular potato chips. It’s high in fiber and iron. Plus you only need 3 major ingredients!
Kale Chips Recipe
What You Need…
Kale
Salt
Olive Oil
Baking Sheet
What You Do…
If you are using a conventional oven you will need to preheat to 425°. If you are using an air fryer. You likely won’t need to preheat. Set to BAKE and set temp to 425°.
Cut stalks/ends off of kale, place in a strainer and wash with cool water in the sink.
Next, cut or pull apart into pieces and place on the baking sheet. Make sure sheet is covered with kale. It will seem like a lot but the kale shrinks as it cooks.
Then, drizzle a few tablespoons of olive oil over the kale. Salt as desired. I recommend going light on the salt and adding more after cooking if needed.
Place in oven and cook for 9-12 minutes. Chips should be mostly crunchy when done cooking.
Breakfast Burritos are one of my favorite morning meals and so easy to make! They’re fun to make on a chill Saturday morning or a busy Monday morning while heading out the door.
Check out my Breakfast Burrito Recipe!
What You Need
Medium Frying Pan
Cooking Spray
Tortilla Shells (medium)
2 – 3 Eggs
Shredded Cheese
Bacon Bits (optional)
Mushrooms (optional)
What You Do
First spray cooking spray on frying pan. Place frying pan on a stove burner and set to medium heat.
Next, crack 2-3 eggs into frying pan. Cook until eggs are fluffed and no longer runny.
Then throw in any added ingredients as desired such as sausage, bacon bits, mushrooms, peppers or olives.
Place 2 tortilla shells on a plate. They may have to be folded slightly like tacos in order to fit.
Next sprinkle cheese on eggs and added ingredients. Remove from heat and evenly distribute the ingredients into shells.
Roll tortilla shells into burritos and enjoy!
Tip: add a side of hash browns to your plate of burritos for even more deliciousness.
Okay, so this recipe was a simple idea from my momma that I couldn’t help but share.
If you were a 90’s kid, you probably grew up with these things called lunchables. One of my favorite lunchables was the kind with the mini pizzas. This recipe is very similar to that as you only need 4 ingredients.
WHAT YOU NEED…
Tortilla Shell
Marinara Sauce
Cheese (mozzarella, cheddar or parmesan)
Pepperonis
First, lay out a tortilla on a plate.
Next spread a few spoonfuls of sauce across the tortilla.
Then, sprinkle cheese over the sauce.
Finally, place pepperonis on tortilla.
Once your pizza is complete you can either cut it up like a pizza, or roll it up like a wrap.
TIP: This is a fun and easy recipe to make with kids!
Chickpea pasta is something I just thought of and wasn’t sure if it was a real thing. So, I went to Google to see if anyone else has combined chickpeas and pasta, and sure enough it’s a real thing! I scanned through a variety of different recipes then decided to make my own!
Check out my Chickpea Pasta recipe below! ⬇️⬇️⬇️
INGREDIENTS
Penne pasta
Chickpeas (1 can)
Olive Oil
Tomatoes (1)
Black olives (small can)
Pepperonis (10-20)
Italian Seasoning
Minced Garlic
Parmesan Cheese
First, boil a pot of water. Depending on how many noodles you want to make will depend on how much water you choose to boil.
Next, pour penne pasta into boiling water. Stir occasionally until noodles are soft and tender.
Chop tomatoes, black olives, and pepperonis.
Next, drain noodles and place in a bowl.
Drain canned chickpeas, and combine in bowl of noodles.
Then add olive oil, chopped pepperonis, olives, and tomatoes.
Season to taste with minced garlic, Italian seasoning and Parmesan cheese.
Roasted Chickpeas is one of my new favorite little snacks. They are not only a great source of protein, but also help curve that craving for a salty snack.
WHAT YOU NEED…
1. 2 Cans of Chickpeas (I buy mine at Walmart)
2. Olive Oil
3. 8 x 8 size Pan (or something similar)
4. Cajun Spice
5. Garlic Salt
6. Paper Towels
WHAT YOU DO….
First, preheat the oven to 350°.
Next, place a double layer of paper towel on the counter.
Open the cans of chickpeas and drain the water.
Gently dump the chickpeas onto the paper towel.
Spread the chickpeas out evenly on the paper towel.
Place another paper towel over the chickpeas to soak up the remaining water. The chickpeas have to be as dry as possible so that they are crunchy once they are cooked.
Once dry, place the chickpeas in the pan.
Drizzle olive oil across the top of the chick peas, just enough that all the chick peas have oil.
Place in oven and cook for 20-25 minutes.
Once done, pull out of the oven and sprinkle cajun and garlic salt on the chickpeas immediately.
Note: If you prefer to use other spices on the chickpeas that is fine too! Chickpeas taste great on salads, as a side or even as a little snack!
Bruschetta is one of my favorite meals to make. I often make Bruschetta as an hors d’oeuvre for a holiday meal. However, sometimes I also make bruschetta as a breakfast meal. Check out my newest creation: Breakfast Bruschetta.
WHAT YOU NEED (FEEDS 4)
4 slices of White Bread
4 Eggs
8 Sausage Patties
Cooking Spray
Tomato (2 Medium or Large)
Onion (1/2 a red onion)
Olive Oil (1/4 cup)
Garlic (minced, 2 tablespoons)
Cilantro (1 teaspoon)
Basil (1 teaspoon)
Red Pepper Flakes (2 teaspoons)
WHAT YOU DO
First, make the bruschetta. Finely chop tomatoes, onion and garlic. Mix these three ingredients together and add the seasonings cilantro, basil, red pepper flakes, and olive oil. Set bruschetta aside.
Next, spray cooking spray on a large skillet. Place on burner at a medium heat. Place sausage patties on skillet. Flip patties every three minutes. Cook until dark brown/black.
While sausage is cooking, toast 4 pieces of bread in a toaster at medium heat. Place toast on a plate and set aside.
Finally, place a medium size skillet on a burner. Spray with cooking spray and turn burner on to medium heat. Cook four eggs over medium.
Once all food is cooked, place one piece of toast on each plate. Place 2 sausage patties on each plate. Place one over medium egg on each slice of toast. Scoop bruschetta evenly over each plate and enjoy!
First, spray sauce pan with cooking spray and place on burner over medium heat. Place unthawed ground beef in sauce pan. Let cook until browned. Mix in taco seasoning.
Next, place two potatoes in sauce pan, and add water 1/2 to 2/3 of the way full. Place on high heat and boil potatoes for 20 minutes. Check potatoes to see if they are softened. If still not softened, put in boiling water for an additional 15-20 minutes.
Once potatoes are soft, cut in half with a knife and place in a bowl. Mash potatoes with a fork, knife or potato masher inside of bowl.
Next, add two teaspoons of butter and spread evenly over potatoes. Then add taco meat, lettuce, black olives, diced tomatoes, jalapeños, and cheddar cheese.
Good morning and happy November! I don’t know about you, but it sure takes me a moment to get used to day lights savings time every year. Regardless, I absolutely love November. It is one of my favorites, for many reasons. I love November because it is Fall, and Fall is my favorite season. My boyfriend, now husband started dating in November. We were also married two years later in November, and I always look forward to Thanksgiving. It’s such a festive holiday that can be spent as an intimate family gathering to an extravagant family affair.
Since it is officially November, and becoming the cooking/baking season, I thought I would take this month to share many of my homemade recipes.
Today, I will be sharing my Greek Omelette with a Side of Ham recipe!
WHAT YOU NEED…
Medium frying pan
Aluminum foil
Oil or cooking spray
2 eggs
4lb ham pre-sliced
Shredded cheddar cheese
Feta cheese crumbles
Pitted kalamata olives
Fresh spinach
Red onion
Black pepper
Basil
Hummus (optional)
Avocado (optional)
Small 8×8 pan
WHAT YOU DO…
1. First remove ham from wrapping and place in a 8×8 pan. Add a little water to the bottom of the pan to ensure it stays juicy. Place aluminum foil over top of ham and around edges of pan creating a tent. Preheat oven to 375° and cook for 20 minutes.
* Disclaimer, I bought my ham from my local grocery store, and it was fully cooked and unthawed. I would recommend following the instructions on the ham you purchase for the best result.
2. Once ham is almost finished cooking, place frying pan on a burner and spray with oil or cooking spray. Turn burner on to a medium heat.
3. Crack two eggs and break the yolks by whisking with a fork. You can do this in a bowl, and then pour the eggs into the frying pan or crack eggs directly into frying pan. Allow eggs to cook as flat and level to the bottom of the pan as possible, creating a circle shape.
4. Chop omelette ingredients including, kalamata olives, spinach leaves, and red onion.
5. Once eggs look mostly cooked, start placing spatula underneath the edges of the eggs. Doing this will make it easier to fold the omelette. Place spinach, kalamata olives, onion, and cheddar cheese on one side of the eggs. Let sit for 30 seconds or until there is no more runny egg.
6. Check on ham in the oven around this time as it should be finished cooking. Remove from oven, and pull back foil so it can cool.
7. Once eggs look cooked, fold the side of the eggs without ingredients, over the side with ingredients, creating a half circle/ shape of the omelette. Let sit for another minute, turn off heat and sprinkle black pepper, basil and feta cheese crumbles.
8. Slide omelette gently on to plate (this step can be tricky). Next take two or tree slices of ham and place them on the plate.
9. For a little more flavor, feel free to add some hummus or avacado on top.
Hi friends! So, if you haven’t figured it out by now, I really like fried food. It’s not good for me, and I often end up regretting it since I don’t have a gall bladder, but it’s a guilty pleasure of mine. Recently, I learned how to fry pickles. Oh my gosh, let me tell you… they are the bomb dignity!
So, if you are looking for an easy and yummy snack… try these!
WHAT YOU NEED
1. FRYING PAN
2. OLIVE OIL (I’VE TRIED COCONUT OIL AND IT DOESN’T WORK)
3. PICKLES (I PREFER DILL PICKLE CHIPS)
4. FLOUR (I USED WHEAT FLOUR)
5. GARLIC SALT
6. BLACK PEPPER
7. BASIL
8. OREGANO
9. RANCH (OPTIONAL)
First, place the frying pan on the stove. Add about 3 tbsp of olive oil, at least enough to cover the bottom of the pan. Put on medium heat.
Next place flour in a bowl (about 2 cups depending on how many pickles you plan to make).
Coat pickles with flour and place in hot oil. Wait about 30 seconds to a minute and then flip them over. Repeat this process with each pickle until pickles are crisp and ready to be placed on a plate.
Once finished cooking pickles, place on a plate. Sprinkle garlic salt, black pepper, basil, and oregano as much as desired. Add a side of ranch dressing or other dipping sauce for the best pallet experience.
Okay, so I had no idea deep fried Oreos were even an option, until my mom mentioned something about carnival food. When she mentioned deep fried Oreos, I immediately searched the internet for different recipes. After pulling various ingredients and tips from different recipes, I think I was able to come up with the perfect recipe.
WHAT YOU NEED
Oreos (I used Oreo Thins but regular Oreos will work too)
Oil (olive oil, coconut oil or vegetable oil works)
Pancake Mix (Any brand will do, I used about 2 cups)
Vanilla Extract (1 tsp)
Egg (1)
Milk (1 cup, or as much as you need to make the batter smooth and thin).
Powdered Sugar (a couple tsp)
WHAT YOU DO
First, mix the pancake batter, vanilla extract, egg and milk into a medium size bowl.
Next, place oil in a frying pan on a medium heat. Place enough oil to completely cover the bottom of the pan.
Once oil is heated in the pan, take your Oreos and dip them into the pancake batter. Then place Oreos in oil. After about a minute, flip Oreo to cook other side. Continue this process until you have enough Oreos of your choice.
Lastly, place Oreos on a plate and sprinkle some powdered sugar on top.
Friends, I’m not going to sugar coat it 😂. These Oreos are yummy but super rich and unhealthy. So don’t eat them all in one setting. Enjoy!
Grief and Mercy 