Sara and I have talked at length about how we wish our readers could see how ordinary our lives are. As you’ve probably guessed, we’re lovers of all food and we definitely don’t discriminate against food we don’t cook ourselves! Both of us have had experiences where people tell us they don’t want to cook…

Quick and Easy Mexican Dip
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With Easter two days from now, I’m guessing that many of you are planning on gathering with friends and family  for a yummy holiday meal.  Assuming your main dish is taken care of (at our house growing up it was always a roast or a ham) we thought we’d give a shout out to some…

Easter Meal Ideas
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So there was a time many moons ago when every spring, I’d go to Costco and buy the big containers of those big, fat strawberries and make enough strawberry freezer jam to last me an entire year, not to mention enough jam to give as gifts to friends, co-workers, and the little Mexican boys who…

Strawberry Freezer Jam
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So often appetizers are salty and fattening.  Definitely nothing wrong with that, but this is a nice change of pace!  It would be a great addition to a brunch spread, or as finger food for a baby or wedding shower. It’s basically a twist on a classic bruschetta.  This version involves a medley of fresh…

Fresh Fruit Bruschetta with Orange-Honey Cream
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So remember a few weeks ago when I posted the Tzatziki recipe and promised a lamb gyro recipe sometime in the near future? Well, today’s your day. I will be the first to admit that I rarely cook with lamb. I’ve always kind of been under the impression that it’s difficult to cook and expensive….

Gyro Burger Pitas
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It seems to me like the more yummy (and more tropical) the fruit, the trickier it can be to figure out how to peel and cut the thing!  We’ve showed you how to do both avocado and mango, so I thought I’d show you this quick tip with the luscious kiwi. You probably know if…

How to: cut a Kiwi Fruit
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So a long time ago in a galaxy not-so-far away, I mentioned that I had a recipe similar to Cafe Rio’s (or Costa Vida’s) green enchilada sauce. If you’re not familiar with Cafe Rio or Costa Vida, they are Mexican restaurants that serve fresh Mexican food heavy on the lime, cilantro, and garlic. Sounds right…

Green Enchilada Sauce
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So Happy St. Patrick’s Day! In honor of St. Patrick, I’ve come up with a recipe that is…completely and in no way Irish. However. I figure there are a bunch of you that are going to have leftover corned beef tomorrow and no idea what to do with it, so let’s move to the Deli…

Deli-Style Corned Beef Sandwich
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In case you’ve never had ganache before, it’s a silky-smooth, shiny, not-too-sweet layer of chocolate that can be found on cakes, cookies, cupcakes, marshmallows, graham crackers, strawberries, fingers, you know. Just about everything. This recipe is essentially, “equal” parts chocolate and cream.  Measure your cream by volume and your chocolate by weight and you can…

Super Easy Chocolate Ganache
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Hey, guess what?  We’re having a birthday!  We can’t believe we’ve been at this for two whole years now.  On the one hand, it’s gone by in a flash and on the other, it seems like it’s been a part of our lives forever.  Either way, we’re so thankful for all of you who have…

Swiss Meringue Buttercream
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  Every morning I have the same conversation with my 4 year old.  It goes like this: Me:  Hey buddy, what do you want for breakfast, cereal or oatmeal? Him: Um.. pancakes. Every once and a while just to throw him off and make myself appear to be Supermom I say, “Okay”.   I wish I…

Whole Wheat Buttermilk Pancakes
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So when a recipe calls for X cups of cooked or shredded chicken, I usually just use leftover chopped Fauxtisserie Chicken. But what about those days when I don’t want to cook a whole chicken just to use the leftovers the next day? Or when, maybe, it’s 3:00 in the afternoon and I haven’t started…

How to: Cook Chicken Breasts
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