If you’re a fan of bruschetta but looking to skip the bread and amp up the protein, this recipe is your new weeknight hero. By layering the vibrant flavors of bruschetta over juicy chicken breasts, you get a dish that’s fresh, savory, and irresistibly cheesy. Without all the carbs. Here’s how to turn your favorite … More Bruschetta Chicken Bake: A Flavor-Packed Twist on a Classic
I’m dreaming up a space for busy people who want to read again. A virtual book club that’s low-pressure, high-reward. We’ll pick a book together – something that inspires, challenges, or simply delights us. We’ll set a realistic timeline (because life is full), and we’ll share thoughts as we go. No quizzes. No guilt. Just community, conversation, and the joy of turning pages. … More Rebuilding Our Reading Culture—One Page at a Time
Home is the nicest word there is.” — Laura Ingalls Wilder As many of you know from following my blog over the years, my husband has been building an addition onto our homestead. Between our full-time jobs and side hustles, progress has been a labor of love. 💚 Yet, we’re finally at the fun part: decorating and … More 🏡✨ Homestead Update + Cozy Summer Finds ✨🏡
This winter I was craving a Greek salad and came up with the idea to combine all the ingredients into a “dip” that could be enjoyed with crackers, pita bread, as a bagel spread, in a sandwich or lettuce wrap, with fresh vegetables, on top of a bed of greens, or as a topping for fish, steak, or chicken. The result was exactly what I was looking for and I am excited to share it with you. … More GREEK SALAD DIP
Some versions of this recipe that I have seen online incorporate roasted tomatoes and other vegetables as a topping. However, I decided to top it with roasted olives and sundried tomatoes. The result was a robust and savory treat that made a wonderful dip for toasted pita bread. … More Creamy Feta Spread with Roasted Olives & Sundried Tomatoes
They say breakfast is the most important meal of the day, but it can also be the most boring if you stick to the same old routine. Why not spice up your morning with some delicious salmon cakes? These crispy patties are packed with protein, omega-3 fatty acids, and flavor. They are easy to make and can be served with eggs, toast, salad, or whatever you fancy. Whether you prefer them hot or cold, salmon cakes are a great way to start your day with a variety of foods. … More Salmon Patties – Switching Up Protein
Green Curry Coconut Soup is a delicious way to enjoy the flavors of Thai cuisine at home. This soup is creamy, spicy, and comforting, with coconut milk, curry paste, shrimp, and vegetables. You can customize it to your taste by adding more or less spice, the protein of your choice, or using different kinds of vegetables. I love mine with rice, but noodles are a great addition as well. … More Green Curry Coconut Soup with Shrimp & Vegetables
The past few months I have been trying to branch out and experiment with new recipes. It is easy to get stuck in the same meal rotation. We always make time to eat a family meal on Sundays, so it’s a great time for me to try new dishes. The sauce for this meal comes together so quickly and it would be great with different proteins. I think it would be delicious with shrimp, steak, and a wide variety of vegetables. … More TUSCAN BIRTHDAY CHICKEN
For the past 8 years, since we raise meat birds, I have not had to purchase chicken from the supermarket. With an abundance of chicken in our freezer, I am always looking for new ways to prepare it. This recipe is inspired by a dish that I had at an Outback Steakhouse. It involves marinating the chicken in a homemade honey mustard sauce. The result was a hit in our household and will definitely be part of our meal rotation. … More SMOTHERED HONEY MUSTARD CHICKEN
The benefit of making refrigerator pickled vegetables is that you do not need canning supplies and you can do them in small batches and experiment with different flavors/spices. Part of the fun of cooking and food prep is playing with your food. … More PICKLED REFRIGERATOR VEGETABLES
Produce with Amy 