Shells and triple cheese with brisket

I can’t really explain the scope of how awesome this dish is because you have to have amazing brisket in order for it to really soar. However, if you have amazing leftover brisket, prepare yourself. This is going to be good!


1/2 box of small pasta shells cooked according to package directions

1 tbs butter

1 1/2 tbs flour

3/4 cup milk

1 1/2 to 2 cups mix of gruyere and sharp white cheddar, grated

1/2 cup cooked peas

2 cups leftover brisket trimmings, heated

fresh parmesan to grate on top


Melt butter in a saucepan on medium heat, then whisk in flour and cook for 1-2 minutes. Whisk in milk and let cook 3-4 minutes until it begins to thicken. Then stir in grated cheese. Pour cheese mixture over shells and the top to your liking with peas, brisket, and grated Parmesan cheese. Enjoy this, cause it’s awesome.

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Cheeseburger pizza

I honestly went into this meal not knowing if the boys would like it, but how can you go wrong with cheeseburger pizza? I kept it simple with refrigerated pizza dough, and minimal toppings.


Refrigerated pizza dough crust

1lb ground beef

8 oz can tomato sauce

1 tsp each dried oregano, Italian seasoning, basil, parsley

1 8 oz block grated cheddar cheese

1 tomato, diced


Preheat oven for crust according to package directions. In a large skillet brown ground beef over medium heat and drain fat. Add in tomato sauce and seasonings to ground beef. Cook crust in oven according to package directions. Top crust with ground beef mixture, tomatoes, and cheese then place back in oven and bake until cheese is bubbly and brown (about 5 minutes). Let sit for five minutes before slicing.

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Roasted salmon and asparagus

This could be my new favorite way to cook salmon. The main thing is to make sure that the salmon is an even thickness or it’ll over and undercook. After the salmon was almost done, I threw the asparagus in with it for the last five-six minutes and it was perfect. We cooked a quick side of jasmine rice and it was all set! An easy weeknight meal!

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Having our cake

So besides it being Auburn’s first football game this weekend…

We also celebrated my 35th birthday! Thirty five doesn’t seem right, but so it is! A’s about to be nine, y’all. Nine.

So besides opening presents and general birthday chaos,

B made me an amazing brisket, and I made my own cake with some help from J.

There’s recipe I got from my sister and it’s essentially a combination of this Mix and Match Mama recipe (minus the vanilla bean paste), and this Kevin and Amanda frosting (with butter instead of Crisco). I made it in sheet pan form and followed the lowest time on the funfetti box. It is so good! Especially with ice cream. Perfect for celebrating half-way to forty!


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This and that

This week J started soccer (year 3), he is so pumped about this season!

We tested out campfire recipes, some that worked out (apples) and some that didn’t (hot dogs):

Sliced apples with butter, cinnamon, and brown sugar, wrapped tightly with foil and roasted for 4-6 minutes:

That we snacked on while star gazing, after a little bit of basketball playing and bike riding:

School is back in session, but we are still relishing in the last of summer.

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Turkey calzones

This dinner is sooo easy, perfect for a hot weeknight when I really didn’t want to make a huge meal. It’ll be ready in twenty minutes or less!


Turkey slices

Cheddar cheese slices

Thin pizza dough from the tube

Egg wash (egg mixed with 1 tsp water)

Marinara sauce


Preheat oven according to pizza dough directions. Heat marinara sauce in a pot on low on the stove. Roll out dough on a floured cutting board and cut into four equal pieces. Layer turkey slices (I did four) and cheddar cheese slices (two) on each piece, then fold in half. Press edges closed with the back of a fork. Cut a small slit in the top and then brush the egg wash on each calzone. Place on a nonstick pan (or nonstick foil on a pan) and bake for about 12-15 minutes (check periodically to make sure they don’t burn). Serve warm with marinara to dip!

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Pork tenderloin with asparagus & tomatoes

The boys and I have been watching Food Network Star and this dish was made by our favorite on the show, Jason. The boys love his cooking and his southern wit! This dish he made during a live discussion, and I recreated it for the boys this past weekend. Y’all. It’s kiss your Mama good. B insisted it become part if our monthly rotation of dinners.

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Shrimp risotto

Shrimp risotto with lots of lemon. It’s tangy, comforting, and you can get it all together in one skillet. We made ours without the onion or the extra cream, I added a can of diced tomatoes for some extra veggies, and there was not a single leftover!

Perfect for summer days when you’d rather do this:

Then spending a lot of time making multiple sides for dinner. Enjoy!

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Revisiting a classic

When B and I were first married this used to be one of our go to dinners. I don’t know why we haven’t made it in so long! I found a terrific selection of sandwich meats at Costco to put this together, Ciabatta bread from Target bakery, and fresh mozzarella helps make this simple dish sing. The boys deconstructed it quite a bit, but they ate it! Stromboli, open face calzones, and dipping sauce on under thirty minutes for the win!

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