Greek salad and homemade Vinaigrette

Switching gears from the norm Italian and making Greek tonight! Since our weather here has been feeling like summer, I decided to make a fresh salad for dinner.

Salad serves 4 or 2 hungry people.

Greek Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 2 cloves minced garlic
  • 1 1/2 tsp oregano
  • pinch of S & P
  • pinch of sugar
  • 1/4 cup crumbled feta

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Combine vinegar, lemon, garlic, oregano and S & P in a bowl. With a whisk, slowly stream in olive oil and whisk into the mixture. You will see it thicken up a bit.  Crumble up feta cheese and whisk into vinaigrette mashing any big chunks. Then add a pinch of sugar to lessen the acidic level.

*Vinaigrette adapted from here. I added a few things to it.

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Store in a jar with a lid and shake up really well before each use.

This dressing is great for salads and marinades

Greek Salad

  • Romaine lettuce (10 oz. bag)
  • Feta cheese
  • kalamata olives
  • Persian cucumbers
  • 2 breast of chicken (boneless skinless)
  • Italian salad dressing for marinade
  • pita bread


Marinade the chicken the day before in Italian dressing or in the vinaigrette if you made it ahead of time.

Cook the chicken in a frying pan. Get your salad ready by putting the lettuce in a bowl, dicing up cucumbers, cutting olives in half and crumble up cheese. When chicken is done, put in fridge to cool and add to salad. Put salad inside a pita pocket or enjoy alone.

Hope you enjoyed this recipe! Thanks for reading 🙂




As you may notice, I love to cook Italian food. Lasagna is a classic that I love to make for my family when I want some  leftovers or when I’m cooking for a lot of people. Everyone is always left with happy tummies.


  • 1/2 pound package of ground turkey
  • 1 pound Hot Jimmy Dean Sausage
  • 2 cans (14.5 ounce) Hunts Tomato Sauce
  • 3 cups of Low fat ricotta cheese
  • 2 cups grated Parmesan cheese
  • 2 cloves garlic (minced)
  • 2 bags of mozzarella cheese
  • 5 leaves of fresh basil (julienned)
  • 3 tbsp. oregano
  • pinch of salt and pepper
  • 2 whole beaten eggs
  • Lasagna noodles (about 12)
  • fresh baby spinach


Boil lasagna pasta, add salt to water for flavor and a splash of olive oil to prevent sticking.


In a large skillet combine, ground turkey, sausage and garlic. Cook over medium heat until brown. Drain half of the fat, keep some for flavor. Add tomato sauce, 1 tbsp oregano, basil, and a pinch of salt and pepper. Stir to combine and simmer for 45 mins.


I made my sauce separately but either way works. just combine with both are finished.


While sauce is simmering, in a mixing bowl combine ricotta cheese, 1 cup of parmesan, beaten eggs, 2 tblsp oregano, and a pinch of salt and pepper. stir to combine and set aside.


cook lasagna al dente. Drain and rinse with cold water so its easier to work with. I lay mine out of non stick foil first.

To assemble

Arrange a layer of pasta on bottom of baking dish overlapping. (about 4 pastas)


spoon half of cheese mixture over the pasta.


spread a layer or mozzarella cheese over ricotta mixture.


layer of baby spinach


spoon a little less than half of meat mixture


Repeat, ending in meat mixture. Sprinkle top generously with parmesan cheese.


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so pretty!

Cover with foil and bake 350 degrees for about 30 mins or until hot and bubbly. The last 15 mins of baking, remove foil.

I’m not very good at getting it out in one piece





Broccoli Cheese Soup & Grilled Turkey Sandwich

Lately I’ve been trying to make new recipes to share with you all but its been a lot of miss more than hit. I like to blame the source, but who knows.

A little thing about me is that I hate sea food. Yes, that strong word, hate is necessary. The other day I made a pad thai from a recipe I found from William Sonoma, and it called for fish sauce. I didn’t think it’d make the whole thing taste like stinky fish! I threw the whole things out and my house smelled like fish vinegar for a few days. Such a fail.

So the point is, not all my meals turn out good and are blog worthy. Sometimes my poor husband has to resort to cereal for dinner. But I’m still learning and what does turn out good I will share it with you and try my best to make it fool proof.

Here’s a new recipe from my favorite food blogger Pioneer Women  <—look! I figured out how to do a direct link 🙂

Broccoli Cheese Soup


  • 1 whole onion, diced. (I skipped the onion, because I don’t like them in my soup)
  • 1 stick 1/2 cup butter
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half and half
  • 4 heads broccoli cut into florets
  • 1 pinch nutmeg
  • 3 cups grated cheddar cheese (mild, sharp, whatever your heart desires)
  • small dash of salt (more if needed, I needed a lot more actually)
  • fresh ground pepper
  • chicken broth if needed for thinning (I used a splash)


Melt butter in a large pot over medium heat, then add onions, if you like them. Cook the onions for 3-4 mins, then sprinkle flour over the top. Stir to combine and cook for about 1 minute.


Pour in your milk and half and half. Add nutmeg, then add broccoli, a dash of salt and plenty of black pepper.


Cover and reduce heat to low. Simmer until the broccoli is tender. Took mine about 45 mins. Stir in cheese and allow to melt.


Taste and adjust. I added a load of salt and pepper til I got it right. Mash up with a potato masher to break up broccoli or you can transfer to a blender to puree. If you puree, return to stove to allow it to heat up again. Splash in chicken broth if you want it to be thinner. I splashed in a bit for flavor and to thin a little.

Grilled Turkey Sandwich with Pesto Mayo

My favorite place to eat is Corner Bakery, so I wanted to create a sandwich to dip in my soup. yum yum!


  • sliced sour dough bread
  • mayo
  • pesto
  • turkey
  • provolone cheese
  • butter


Mix up equal parts of pesto and mayo for the spread.


Spread on both pieces of bread, add cheese to both sides and add turkey.


butter top for grilling


Grill them up and enjoy!


I like to dunk them in my soup, hardly use the spoon.


Now I can enjoy my favorite Corner Bakery meal at home!

Thanks for reading!



DIY: little details, big impact

I didn’t feel like cooking this week because I’ve been sick with the flu and the thought of food makes my stomach turn. So I decided to share with you all what I’ve been working on around the house. My house is a never ending project, always changing and adding stuff. My husband thinks I have a problem, but I beg to differ. I wanted to finally work on the little details around the house since I’ve been busy getting the things that matter done like bedding and furniture. In the bathroom we had this really ugly towel rail across the door and a towel hook that was barely functional. So I decided to rip it off one day and give the door a makeover.

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I found this shabby chic frame around the hook at hobby lobby for about $15 and I found the hook from Cost Plus World Market for only $6.99. The frame hangs like a picture so my smart husband put some wood glue on the bottom to stop it from swinging every time we open and shut the door. Worked like a charm! Next I replaced some of the light switch plates with these FullSizeRender (40) Also from Cost Plus for $6.99-$9.99 I would insert a direct link but I’m not very tech savvy. I’ll ask my I.T. husband how to for next time. 😉 The little touches I did around the house made a big impact and I didn’t spend much money. I really like that shabby chic rustic look and my house is slowly coming together. My next project is my kitchen table! has anyone ever re finished an Ikea table???

On to another project I did…

The kiddos room: We used to have a table with a train track on it but we decided to pull it off and make it more functional as a craft table. It was ruined from the wood glue that was used to glue down the train track so I decided to paint it with chalk board paint.

the mess before

IMG_3327IMG_3330 This was such an easy fix and a fun way for my son to play and draw on the table with chalk! I lightly sanded the table before and used two coats of paint and taped off the edges with painters tape. IMG_3396IMG_3681 I added some bins from Home Goods and cute little buckets for his chalk from the dollar bin at Target. Also made his book shelf with spice racks from Ikea. My sister shared this great idea with me 🙂 Hope you enjoyed my DIY projects and hopefully you got some ideas on how to create little details that make a big impact in your home. Thanks for reading!!! ❤ J

Salted Caramel French Macarons

French Macarons have to be one of the hardest desserts I have ever tried to make. Me and my sous baker, Lemise have spent the past few weeks trying to uncover the mystery of how to make these delicate little pastries. Let me tell you, the French really put some time and effort in their pastries, they’re not messing around. After 3 trial and errors of trying different recipes and techniques we finally got those babies to rise.

Don’t be discouraged by what we went through, I’ll tell you the do’s and don’t and hopefully it’ll make your macaron experience better than ours!

For our 3rd try at these macarons, we followed this video  from Brittany Mota, very closely. If you plan on making these, I would advise to follow this video, but I will show you how we did it and what we changed.


  • 1 cup almond meal flour (found at target)
  • 2 cups powdered sugar
  • 3 egg whites (let the eggs sit out to be room temp. I didn’t do this. Don’t be like me)
  • food coloring (we used gel)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • Sifter
  • parchment paper
  • piping bags

First we combined the almond flour and powdered sugar, then sifted them into another bowl. discard the hard chunks of almonds.



While I was sifting, Lemise blended 3 egg whites with a hand mixer on high.


Blend until your arm hurts and until it is shiny and has stiff peaks. It should look like this.


Then add in your cream of tartar and sugar a little at a time while still mixing. Once mixed, add in your food color of choice and blend. We went with a blue to go with our sea salt theme. Add in your flour and powdered sugar mixture and fold in gently with a spatula. We added the food coloring while folding in the mixture, but the youtube girl did it while still blending. Either way works.


Fold until combined and mixture drips off your spatula.

Then get a piping bag with a small hole and our mixture into bag. We found it easy to set bag into a tall cup to hold the bag while we poured in the mixture. You can see how in video. Then line baking sheets with parchment paper and pipe small circles.


Try to keep them as circular as possible. I’m not that good at it. I heard there’s a macaron baking sheet at Michael’s with circles on it. I need that!

Once you have finished your circles, bang the tray on the counter a few times to get the bubbles out. Let the macarons set out about 30 minutes prior to baking. They should form a skin. If you do not get this skin, I’m sorry my friend, but your macarons have failed. This happened to us the first time we made them. Might of been because I thought I could whisk the flour mixture really well instead of sifting. So sifting is really important!!!!! Also, these things are so sensitive, climate and temperatures are a big factor. Not a good idea to make them if its humid or rainy.

While you are waiting for that magical skin to happen, set your oven to 300 degrees. Bake for about 10 minutes.The youtube girl told us to bake for 2o minutes and the macarons came out crispy. So maybe it just depends on your oven and trial and error to figure out the best time.

also, bake one sheet at a time. These macarons don’t like to share baking time.

Bake and they might look like this…


They should rise and have legs. Legs are those creature looking things that are coming out around them. Only some of ours came out perfectly. We might have to lower the heat after the first batch. But once we got the baking down they tasted better than any we have over paid for from the store. Melts in your mouth and slightly chewy.

We made a salted caramel flavor. Used caramel sauce we used for the alfajores. (can of dulce de leche) and added sea salt on top, adhered with a brush of water.

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You can also package them up really cute for your Valentine ❤

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This is the batch we made on our 2nd try that didn’t over cook.

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Just added purple food coloring and buttercream frosting in the middle.

And a very proud picture of our accomplishments..

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Hope you enjoyed reading as much as we enjoyed eating them!



Healthy Spinach Lasagna Rolls

I’ve been packing it on pretty heavy with the heavy cream and cheese so I decided I literally needed to take a load off and come up with a healthy, but still tasty meal. I did a little health food search and this looked good enough to feed my boys. These were simple and fast to make. Even though I forgot to turn on the oven for the first 20 minutes of baking (blonde moment) once everyone finally got to eat, they enjoyed their dinner and even got seconds! score! Maybe I’ll start a meatless Monday?

I made this as close as possible to the recipe so the nutrition facts would match up.

Serving size: 1 roll calories: 224 calories; 6ww points plus

adjust calories and points if you add chicken.


  • 9 lasagna noodles (health it up even more and use whole wheat)
  • 1 (10 ounce) package of frozen chopped spinach, thawed and drained
  • 1(15 ounce) container of fat free ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon dried Italian seasonings
  • 1/2 dried oregano
  • dash of salt and pepper
  • tomato sauce (I used Trader Joe’s fat free tomato basil marinara)
  • 9 table spoons part skim mozzarella cheese, shredded
  • 1 egg
  • 1 clove garlic, chopped
  • (optional) 1 chicken breast, cooked and diced


Preheat oven to 350 degrees. Don’t forget this very important part of cooking like I did!

Boil pasta, al dente and add salt and olive oil to water.

Drain spinach and add to a bowl with ricotta, parmesan cheese, egg, garlic, Italian seasonings, oregano, chicken and salt and pepper and combine. Pour about 1 cup of sauce on bottom of your baking dish. Lay out pasta on a non stick surface and spread cheese mixture evenly on each piece and roll carefully with seam facing down onto baking dish. Repeat with the remaining pastas.


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Ladle sauce over the pasta rolls in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish lightly with foil and bake for 40 minutes or until cheese is melted. Makes 9 rolls.

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To serve, ladle a little sauce on plate and place roll on top.

Hope you all enjoy this guilt free meal!



Recipe adapted from

Simple creamy pesto pasta

I made this pasta last night for my family and I just had to share with you all. I found a recipe that is for homemade pesto. I would love to make my own but my blender broke on me while making my enchilada sauce 😦 so I picked up some already made pesto sauce instead. I struggle so much coming up with meals for my picky eaters and it’s hard to get a meal to stick in the normal weekly rotation. My husband and 2 year old really loved this pasta, so I’m thinking it’s a keeper! yay!! I’m excited because it was really easy!


  • pasta (angel hair, bow tie, penne, tortellini or macaroni. I used bow tie and cheese tortellini)
  • Buitoni basil pesto sauce
  • 1/2 pint of heavy whipping cream
  • tbsp. of butter
  • 1/4 of shredded parmesan cheese

*optional ingredients- you can add broccoli or chicken.


Get your water boiling for your pasta. if you’re doing tortellini and bow tie like I did, I just threw it all in the pot together. Add salt for flavor and a lil olive oil so it doesn’t all stick together.

Boil up some broccoli in a separate pot.

I cubed up some chicken and seasoned them with Italian seasonings and Lawry salts and fried them up in a pan.

Now let’s get to the good stuff, the sauce. Heat up a half pint of whipping cream on medium, once heated to a simmer, add butter. I just put in a glob, but it was about a tbsp. stir til butter is melted with a whisk. Add container of pesto sauce and whisk to combine. Once everything is whisked really well, add parmesan cheese and whisk to combine until melted. about 5-10 mins. Now add it to your pasta and enjoy!

This sauce was like gold, I saved the left overs and added it to some whole wheat angel hair for lunch. Pesto always taste better to me the next day.

Thanks for stopping by!


Refer to original recipe if you want to make the pesto from scratch: