Baby Dilly Carrots


1- 1 lb bag of baby carrots

1 beer

2 Tbsp butter

1 Tbsp chopped fresh dill

In a stock pot place beer , bring to a boil. Place baby carrots into steamer basket place into boiling beer and place lid on, steam for 8 to 10 minutes. In a glass bowl place butter and dill. Once carrots are done steaming drain and transfer carrots to bowl toss until coated and ENJOY

Spicy Peach Slaw


1 head of cabbage, shredded

2 large peaches, diced

2 jalapenos, diced fine

1 bunch green onions, chopped greens only

1/4 cup mayo

1 tbsp stone ground mustard

2 Tbsp apple cider vinegar

Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.

I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..

I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….



Cheesy Ranch Potatoes


Preheat oven to 350 degrees

4 yukon gold potatoes cut into wedges

1/2 cup water

1/2 packet dry ranch dressing

1-1/2 cups shredded cheddar cheese

4 slices maple bacon cooked and crumbled

2 green onion, chopped

Slice your potatoes into wedges and place in a microwave safe bowl add water, cover with parchment paper and microwave potatoes for 5 minutes drain. Sprinkle dry ranch dressing onto potatoes and toss to coat. Place Potatoes on a large piece of foil and make a packet, Bake at 350 for 45 minutes. Remove foil potato packet from oven open carefully and then sprinkle potatoes with cheese, bacon and onion. Place back in oven and bake until cheese is melted. ENJOY!! 🙂

Parmesan Zucchini Chips


1619604_939863619399308_2453740015831091686_nPreheat oven to 425 degrees. Line one large baking sheet with parchment paper and set aside.

3 zucchini

1/2 cup grated parmesan cheese

1/2 cup shredded parmesan cheese

Garlic powder and black pepper

Slice your zucchini in 1/4 inch rounds and set on your prepared Baking sheet. Sprinkle with garlic powder and pepper. Using a spoon place grated on top of each zucchini round. Sprinkle with shredded parmesan cheese. Place in the oven and bake at 425 degrees for 15-20 minutes. Serve with some ranch dipping sauce and enjoy!! 🙂

****This recipe was adapted from*****



Haricots Verts With Campari Tomatoes



When the opportunity came up to Jump on Ally’s Magic Carpet Ride I could not resist. I was so excited when I finally received my copy of “Ally’s Kitchen” a passport for  adventurous palates. It is an Beautiful Book full of wonderful pictures and recipes. All the recipes are easy to follow and I could sit and flip through the pages over and over again.

As you travel through the cookbook you find yourself on a ride through Sauces and spices and then journey through many exciting flavors from Europe to the Caribbean Islands with many stops full of flavor in between. It truly is a magic carpet ride full of flavors.

When it came time to decide which recipe to try I had a really hard time choosing so I let the Hubby and Boy Wonder pick. They chose the Haricots Verts and boy was I glad they did. They were wonderful and were given 2 thumbs up by both of the boys in my life. 🙂

I can’t wait to more of Ally’s recipes after Baseball season and life slows done a little. I served these wonderful Haricots Verts with BBQ’d pork chops and pilaf but in all honesty I could have made a meal of just the Haricots Verts. LOL

This Recipe comes from page 31 of the cookbook.

1 lb fresh Haricots Verts

3 Tbsp extra-virgin olive oil

1 Tbsp (heaping) minced garlic

1 tsp sea salt

1/2 tsp course ground pepper

zest and juice of 1/2 of a large lemon

1 Tbsp fresh thyme leaves

6 campari tomatoes cut into quarters

First Blanche the Haricots Verts in boiling water for about 5-6 minutes, drain and submerge in a large  bowl of ice water. Cool about 10 minutes, then drain again. Put the beans in a medium bowl and set aside.

In a small skillet over med-high heat place olive oil, garlic, salt and pepper. Saute’ 4 to 5 minutes, stirring occasionally. Drizzle mixture over the green beans. Add lemon zest, lemon juice, thyme and tomatoes. Gently toss. Refrigerate about an hour before serving.

Now what are you waiting for get out and get yourself one of these wonderful cookbooks and take a carpet ride. You don’t even have to get out of your PJ’s or leave the house.

Ally’s Website:

Barnes and Noble:

I was given a copy of the cook book and all the opinions are my own.

Panzanella Salad


1 loaf crusty Italian bread

4 large tomatoes. cut in chunks

1 red onion, thinly sliced

1/4 cup olive oil

3 Tbsp red wine vinegar

2 tsp minced garlic

1 tsp salt

1/2 tsp pepper

3 yellow bell peppers, cut in chunks

1 lrg English cucumber

1/4 cup chopped flat leaf Italian parsley

1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees, line a baking sheet with parchment paper, Cut your crusty bread into chunks and place on your lined baking sheet.Toast your bread for about 12 minutes, turning one till toasty brown. let cool on counter.

In a bowl place tomatoes, onion, olive oil, vinegar, garlic, salt and pepper, toss to coat and let sit on your counter for about 30 minutes. Add yellow pepper and cucumber, toss and then let sit for another 15 minutes or so. Right before serving add crusty toasted bread, parsley and Parmesan cheese. Toss and ENJOY!! 🙂


Easy Taco Salad




1lb ground beef

1/2 package taco seasoning

1 (29ounce) can pinto beans, drained and rinsed

1 head ice berg lettuce, chopped

3 roma tomatoes, diced

2 avocados, diced

1 can large black olives

1 cup shredded cheese

1/2 bag dorito chips, crumbled

1 large ziplock storage bag

1000 Island Dressing

1 cup mayo

2 Tbsp ketchup

1 Tbsp relish

In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.

In a small bowl add Mayo, ketchup and relish stir well till combined.

In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! 🙂

***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….

Cooking From a SAHM~ Easy Salsa

The Rowdy Baker~ Tender Yucateco Pork

Moore or Less Cooking Blog~ Chicken Fajitas

Hun, What’s for Dinner~ Dessert Chimichangas

Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime


Artichoke Heart Mushroom Risotto



4 Tbsp Butter, divided

4 cloves of garlic, diced and divided

1-1/2 cups uncooked arborio rice

3-1/2 cups chicken broth

2 Tbsp white wine, divided

8 Artichoke hearts, quartered

1-1/2 cups sliced crimini mushrooms

1/2 cup shaved fresh Parmesan Cheese

In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.

In a large saute pan Melt 2 Tbsp butter over medium high heat.  Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.

Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂