I Hope It’s Not Too Late

For figs.

Everyone seems to be enamored with all things pumpkin, but I”m still hankering for figs. Figs with goat cheese. Or bacon. Or stuffed with dark chocolate and peanut butter (try this!).

And I always love pizza…

Fig, goat cheese, red onion and arugula pizza

I think I might need to run to Trader Joe’s and make this again. Like today. (Picture from a girls night a few weeks back)

When You Have No Time

You can still whip up something pretty decent.

3 Ingredients. Probably 20 minutes. Minimal effort.

I hope that sounds appealing to you.

I feel silly even writing a recipe for this, but I will. Because I literally have nothing else to do right now. (No need for comments on that).

Spicy Mustard Chicken

Serves: 1


  • 1 chicken breast, boneless and skinless
  • 3 Tbsp spicy mustard (I used a spicy brown mustard)
  • Salt and Pepper


  1. Cover the chicken breast (both sides) in 2 Tbsp of the spicy brown mustard of your choice. Allow to marinate for 20 minutes (time permitting).
  2. Season with salt and pepper.
  3. On a grill or grill pan over medium-high heat, cook the chicken 6 minutes on each side. (Or until no longer pink in the center)
  4. Immediately after taking chicken off the grill, spread remaining Tbsp of mustard on chicken breast.
  5. Allow chicken to rest for at least 10 minutes.
  6. Slice and enjoy on a salad or with a few vegetable sides of your choice.

I seriously slathered that sucker in mustard. And I’m glad I did.

I like this because 1) it’s easy and 2) it’s seriously easy. I used my grill pan and in about 30 minutes (total cook and rest time) I had a pretty yummy piece of chicken. I’m thinking next time I’ll make a few chicken breasts so I’ll have leftovers for lunchtime salads and even easier dinners throughout the week.

Hope you all had a lovely weekend!

Okay, full disclosure…I might have sprayed my pan with some cooking spray. I guess that makes this 4 ingredients, not 3. Shoot me.

Stupid Game

I’m currently getting my butt kicked I’m Words with Friends aka the most addicting game over ever.


In my hour of desperation I’m grasping at ALL possible straws. No dice. Even the computer is judging me (rightly so!)

Remember everyone, ladies should NEVER curse. Even when losing by over 100 points at a game of scrabble.

So These Were Made

Admission: these were made a few weeks ago. Two weeks ago to be precise? They were made to celebrate the start of the NFL regular season (Sunday…Thursday didn’t count).

So here’s the deal: I like spicy food but I don’t like anything that is overwhelmingly spicy. Just like there is such thing as too much cheese, good CAN be too spicy. Thank goodness this had just the right amount of kick. Also, it had just the right amount of bacon. Bacon makes everything better.

I think these would be equally great for a lazy Sunday watching football or a dinner party. They were seriously SCRUMPTIOUS!

Grilled Jalapeno Poppers

(Adapted from this recipe. )

Serves: 6

Prep time: 10 minutes

Cook times: 20 minutes


  • 6 jalapenos
  • 1/4 cup cream cheese
  • 1/4 cup shredded mozzarella cheese
  • salt and pepper
  • 12 slices of thick cut bacon
  • 1/2 lime, squeezed
  • 1 tsp lime zest (optional)
  • 12 toothpicks (do not eat!)


  1. In a small bowl, soak toothpicks in water for at least 2o minutes.
  2. Slice jalapenos lengthwise and remove all seeds
  3. In a mixing bowl combine cream cheese, mozzarella, and salt and pepper. Stir until combined.
  4. Place approx. tbsp of cheese mixture into hollowed/seeded jalapenos.
  5. Wrap a piece of bacon over each cheese-filled jalapeno halves and secure with toothpick,
  6. Heat grill to high heat. In a grill basket, or “basket” made of foil (I took an extra long sheet of tin foil, folded it in half and placed the jalapenos) place jalapenos on grill and allow to cook until bacon is cooked and crisped (approx. 15 – 20 minutes)
  7. Remove jalapenos from grill and transfer to serving plate.
  8. Enjoy hot or cold!

Serve these with chips and salsa (or guac!) and you’ve got yourself a legit fiesta.

I know for a fact that these salty, spicy, cheesy suckers will be making many appearances this football season.

P.S. Vikings….WTF???

Sometimes He’s Right

We don’t always agree. There is such a thing as too much cheese, for example. Rare, but it does happen.

But when he’s right, he’s right.

Last night Adam was right.

As we rushed to prepare leftovers from Sunday night so we could watch the second half of Monday Night Football and still have time to watch an episode of Dexter, Adam suggested we turn the remaining ribs into tacos.

Great idea.

Ten minutes later, the ribs were heated up in the oven, the tortillas were toasted and everything was topped with the leftover cucumber corn salad and cheese (goat cheese for me, feta for him).

Sometimes that boy knows what he’s talking about. Especially when it comes to food.

Bring On the Comfort

This was my Sunday night.

Jealous? You should be. It was delicious.

Short Ribs, cucumber salad and toasty garlic bread. Comfort food, baby!

You know you want in on this

These short ribs were the result of an amazing girls night a few weeks ago. Ever since then, I haven’t succeeded in getting them out of my mind!  This is the recipe I used (although, I substitute the sugar for a few squirts of honey or agave syrup and make sure to use low-sodium soy sauce).

Since I know that these ribs aren’t the “healthiest” I tried to round it out with something fresh and light. Enter a quick cucumber salad.

This is my kind of salad: just a few simple ingredients and super cheap! I have a feeling it will fall into regular rotation around here (especially for lunch!)

Cucumber Corn Salad

(Serves 4)


  • 2 ears of corn, steamed (can substitute for frozen)
  • 1 english cucumber, diced
  • 1/4 red onion, diced
  • rice wine vinegar, 1/4 cup
  • salt and pepper


  1. Combine the corn, cucumber, red onion and rice wine vinegar in a mixing bowl.
  2. Add salt and pepper to taste.
  3. Chill salad in the refrigerator for 30 min – 1 hour.

And because it was a Sunday night, frozen yogurt was had.

Half pistachio, half caffe mocha. All awesome.

Shout out to Adam, the dessert sous chef.

It was a good night. Watching Dexter Season 5, Disc 1 didn’t hurt either. (Love that show!)

Hope your Sunday night was a nice as mine!

Get On This

$3.99 At Trader Joes.


And it tastes pretty darn good.


I’ll Have What He’s Having

This is how Valentino lays about. Always.


Just chilling

I think I’m going to follow his cue this weekend and make it one of leisure.

Leisure translates into yoga pants and slippers, yes?

Don’t Eat This

Salad with romaine, carrots, bell peppers, english cucumber, pepperoncini, hearts of palm and leftover jalapeno chicken sausage and BASIL VINAIGRETTE


Unless you like delicious things… I honestly don’t think I can ever consume another salad dressing. EVER. (Clearly this is a lie). But seriously. This stuff rocks my socks off.

What am I talking about? That brownish-green gloppity gook slathered all over my veggies. It punchy and refreshing and so freaking flavorful.

Basil Vinaigrette

Yield: 4 servings


  • Handful of basil (about 1/2 cup)
  • 2 garlic cloves
  • 1/2 tbsp Dijon mustard
  • 4 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • Salt and pepper to taste


  1. Place all ingredients into a blender/food processor and turn on until everything is nice and emulsified.
  2. Taste and adjust ingredients to your liking.

Yes, this will serve 4 but if you’re like me I would go ahead and double or triple the recipe so you have some on hand AT ALL TIMES. It will stay fresh in the refrigerator for a week or two. It it lasts that long….


My supply is already running dangerously low

Something Tells Me

Missoni’s venture with Target is a success.

I knew I should have waken up at the butt crack of dawn to visit in-person!

Hopefully some scraps will be left….