Weekend Brussel Sprout Hash

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The only redeeming quality for today is this weekend brussel sprout hash. If it’s okay with you guys, I’m going to close my eyes and pretend it’s Saturday morning.

fried egg

Why is it the weekends FLY BY SO QUICKLY? I swear it was just Friday. Why on earth is it Monday already? I know, these are questions none of you can answer, but I’m still posing them in hopes some all-knowing being reads this blog and provides me with some nerdy, yet effective, explanations.

brussel sprout hash

I’m not ready for another week of work, y’all, I’m just not. I had such an amazing weekend, but it was tiring. Having a social life is hard work guys! From date nights with the hubby to girls days with my bestie, by the end of it, I need a day just to recoup from my weekend. But no, I’m forced to put on real clothes (and SPANX), do my hair and act somewhat like a responsible adult all day.

amazing egg with hash

It just isn’t fair. I want to wake up in leisure with a cute puppy, enjoy a big cup of coffee with this brussel sprout hash and not have to worry about commuting on the highway to hell, i mean, metro. Is that too much to ask?


Now, this hash is something spectacular because it’s healthy, easy as heck and extremely low-carb. For those avoiding the glutens, you’ll be happy to know it’s completely gluten-free too. Now, I almost made it vegetarian but bacon. I just…can’t live without it. You could certainly omit it if you’d like. Just don’t yell at me if it’s not as good without the salty deliciousness of bacon.

Weekend Brussel Sprout Hash

Weekend Hash

Serves about 4. Adapted from Closet Cooking.
Prep time: 10 minutes
Cook time: About 25 – 30 minutes


  • 8 pieces bacon
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds brussel sprouts, rinsed and shredded
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese
  • 4 large eggs


  1. Heat a large dutch oven over medium heat. Add the bacon (3 slices at a time) and cook until crispy on both sides, about 4 – 6 minutes. Once cooked, remove and drain on a paper towel lined plate. Once slightly cooled, chop into bite size pieces.
  2. Once fully cooked, reserve 3 tablespoons of bacon grease (keeping two in the pan, reserving one for later). Add garlic and cook about 2 – 3 minutes. Add in onion and cook another 4 – 6 minutes or until translucent. Add the brussel sprouts and last tablespoon of bacon grease. Cook on medium-low heat for about 10 – 12 minutes, stirring often, until leaves are softened. Remove from pan and pour into a bowl. Toss with parmesan cheese, chopped bacon and salt and pepper.
  3. Spray another skillet with nonstick cooking spray. Cook the eggs (one at a time) until it reaches your level of doneness. (I fried mine so it had a runny yolk).
  4. Serve the hash in four bowls with fried eggs and salt and pepper.

Nutritional information per serving:

Calories: 316
Fat: 13.5 grams
Carbohydrates: 22 grams
Fiber: 8.2 grams
Protein: 19.5 grams
Weight Watchers Points: 7

Fresh Strawberry & Chocolate Bundt Cake

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I’m not ashamed to admit that I can’t say the word bundt cake without thinking of this scene from My Big Fat Greek Wedding.


I mean, right? I love this movie so much. It’s one of my all time favorites. At our lake house, we didn’t have cable for a while, so my cousin and I would just watch this movie on repeat when it was storming or too hot outside. Seriously, so many fond memories of this movie. Although I could talk about it for an entire post, I want to chat a bit about this cake, tho.

rich strawberry chocolate cake

I mean LOOK AT THOSE STRAWBERRIES. Do you see that chocolate glaze? I want to shrink myself and then make a home on that sticky sweet glaze. Like, I’d be perfectly content. I’ve wanted to make a fresh strawberry cake for ever (read: all summer) and finally got my lazy bits around to making one that tastes better than Duncan Hines.

Chocolate strawberry bundt

Seriously, I’m addicted to that cake mix. I know, it’s all processed crap, will kill me and my body is a temple. BLAH. It tastes good and when I’m sad, it makes me smile. That and a bottle of wine but that’s neither here nor there. However, I am trying to act somewhat like an adult and a real food blogger so I tried my hand at making it.

Fresh chocolate chip bundt cake

And holy freaking delicious batman – it came out SO amazing. Fluffy, moist and so flavorful – it tastes like the cake mix just 10000 times better. Add a drizzle of rich chocolate glaze and this thing is damn near orgasmic. With Labor Day around the corner, it’s such a great dessert to show off those plump summer berries. Or a good way to use up the rest of them before they get that fuzzy mold in your fridge.

Fresh strawberry and rich chocolate bundt cake

That’s for another post – but I’m declaring WAR on my vegetable crisper at the moment. You can take my lettuce and my lemons, but YOU CAN’T TAKE MY STRAWBERRIES. Oh and yes i added food coloring for a pop of pink. I’m sure that’ll outrage a lot of you, but it doesn’t bother me one bit.

Fresh Strawberry & Chocolate Bundt Cake

fresh chocolate strawberry cake


Serves about 12.
Prep time: 10 minutes
Cook time: About 1 hour


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 4 large eggs, room temperature
  • 3/4 cup low-fat Greek yogurt
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberry jam
  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 drops red food coloring
  • 1/2 cups fresh strawberries, chopped
  • 1/2 cup chocolate chips

For the glaze:

  • 14 ounce can sweetened condensed milk
  • 1 cup semi-sweet or dark chocolate chips
  • 1 tablespoon vanilla extract
  • Fresh strawberries for garnish
  • + chocolate candies for garnish


  1. Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray and set aside.
  2. In the bowl of a stand mixer, beat the butter, applesauce, white sugar and brown sugar until creamed. Add in eggs, one at a time, until fully mixed. Mix in the vanilla, Greek yogurt and jam until fully combined.
  3. In another bowl, whisk the flour, baking soda and baking powder together. Add the flour mixture to the butter mixture, alternating with milk, stirring until fully combined. Mix in the food coloring, chocolate chips and strawberries and mix until you get a nice pink (but careful not to smash the strawberries).
  4. Pour the cake mixture into the bundt pan and bake until a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool in the pan for about 20 minutes then place on a wire rack to finish cooling.
  5. Meanwhile, heat the condensed milk in a saucepan over medium heat. Add the chocolate chips and vanilla. Reduce heat to low and whisk until melted and smooth.
  6. Remove from heat and drizzle over the cake. Garnish with fresh strawberries and serve!

Nutritional information per serving: 

Calories: 525
Fat: 11 grams
Carbohydrates: 62 grams
Fiber: 2 grams
Protein: 7.4 grams
Weight Watchers Points:  11

Radish & Broccoli Rabe Pasta

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Today is most definitely a double (or triple) Venti coffee kind of days. I don’t know why, but I can’t get my shit together this week. I’m tired, grumpy, fatigued and lazy. I’m sure it has to do with my job, the endless slew of foster pups we bring in and a major case of post-trip depression, but it’s really making everyday life a little difficult.

fresh pasta with proscuitto

That’s why you haven’t seen more of me around these parts. I’m still alive, don’t stress – but it’s hard finding the energy to write about food lately. Not that I don’t love it – food is still my number one passion. It’s just I can’t find the words or the energy to fill a blog post.

fresh easy pasta2

But you’re not here to read about that – you’re here for a recipe. Luckily I’ve got a really good one of those for you :) It’s filled with things I just can’t get enough of – like radishes, pasta and broccoli rabe. I could seriously eat these things everyday and never tire of them.

broccoli rabe

Which is strange given I used to HATE radishes. Honestly, it was the only vegetable I couldn’t stand for 25 years of my life. Then one day, i accidentally put them on a salad and freaking punched myself as soon as I crunched into their crisp, peppery shell. I was so in love, I bought some that very night and crunched them like an apple. My friend has also introduced me to the roasted radish dipped in butter and I’m never going back. It’s honestly the most amazing combination of flavors.


Just like this pasta. It’s so easy, you can whip up any day of the week. Plus, it’s perfect with a glass (or 10) of wine on a lazy summer night. Plus, it’s just so darn pretty right? It’s the dish to make for your friends when you want to impress them but don’t have a lot of time or money. (aka me every single day).

Radish & Broccoli Rabe Pasta

radish pasta


Serves about 4.
Prep time: 10 minutes
Cook time: About 15 minutes


  • 12 ounces ziti noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound broccoli rabe, chopped
  • 4 ounces proscuitto
  • 1/4 cup Parmesan cheese, grated
  • 4 teaspoons pine nuts
  • About 4 fresh radishes, sliced
  • Salt and pepper


  1. Bring a large pot of water to a rapid boil. Add pasta and a dash of salt. Cook until al dente about 8-10 minutes. Rinse in cold water and set aside.
  2. In a large skillet, heat the olive oil. Add the onion and garlic; cook about 3 – 4 minutes. Add in chopped broccoli rabe. Cook on medium heat until broccoli rabe is wilted and softened, about 6-8 minutes. Add salt and pepper.
  3. Carefully chop the proscuitto. Toss the broccoli rabe with the pasta and mix with tongs. Add Parmesan cheese, proscuitto and additional salt and pepper.  Slice the turnips into thin slices.
  4. Serve pasta with a dash of pine nuts and thinly sliced turnips.

Best pasta

Nutritional information per serving: 

Calories: 425
Fat: 17 grams
Carbohydrates: 69 grams
Fiber: 6 grams
Protein: 20 grams
Weight Watchers Points: 12

Easy One Pot Sausage Macaroni

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I had this amazing blog post written to go with this easy one pot sausage macaroni.

Amazing one pot mac

And then it disappeared. I don’t know where it went, but it’s not here anymore and I don’t have the strength or energy to re-write it. So instead, I’m just sharing photos.

Amazing one pot pasta

Like this one.

Creamy easy one pot pasta

Recipe is below. Don’t let my stress keep you from making it. It’s honestly one of the best pasta dishes ever. It’s so easy to make, takes just ONE POT and may or may not be a rotating item on my weekly menu.

Trust me, just make it. Don’t let my ghost post be in vain.

Easy One Pot Sausage Macaroni

simply cheesy one pot pasta


Serves about 6.
Prep time: 10 minutes
Cook time: 15 – 20 minutes
Total time: 30 minutes


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 pound chicken sausage, sliced
  • 12 ounces pasta noodles
  • 30 ounces canned Italian seasoned diced tomatoes (with juices)
  • 2 cups chicken stock
  • 1/2 cup light cream
  • 2 tablespoons Italian seasoning
  • Salt and pepper
  • Fresh basil
  • Parmesan cheese for garnish


  1. Heat olive oil in a large pot over medium heat. Add the onions and cook for about 2 minutes. Add in the garlic and sausage. Cook another 4 – 6 minutes, or until browned.
  2. Place the tomatoes in a blender and blend until thick and smooth. Add to the pot with the onions and sausage. Add in the chicken stock, light cream, italian seasoning, salt and pepper. Toss in the pasta.
  3. Bring mixture to a boil and then reduce to a simmer. Simmer for about 15 – 20 minutes, or until pasta is tender and the sauce has thickened.
  4. Add fresh basil for garnish and top with parmesan.

Nutritional information per serving: 

Calories: 315.6
Fat: 15.5 grams
Carbohydrates: 26 grams
Fiber: 3 grams
Protein: 6.5 grams
Weight Watchers Points:  8

Easy Hot Dog Pretzel Buns

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Forget sad store-bought buns and make your own super soft, super easy hot dog pretzel buns for your next spring or summer BBQ! You’ll taste the difference, trust me!

hot dog pretzel buns.jpg

Today’s recipe comes inspired and halfway executed by my handsome husband. For the past week, he’s asked me if we could make pretzel buns for hot dogs and bratwursts. As we were snuggling watching TV last night, he looked up at me with these adorably doughy eyes and asked “Can we make the buns tonight? I just really want to make them.” It was probably one of the cutest things I’ve ever seen.

Soft pretzel buns.jpg

So we got up and started a big batch of hot dog buns at 8pm. The night before I leave for 4 days. Because why not?

I’ve actually wanted to make homemade pretzel buns for a while, but just never got around to it. Plus, anytime I’ve made pretzels at home, they’ve never gotten that perfect pretzel look. You know the really browned outside with the white splits in the center? I follow recipes to a T, adjust the heat in my oven and even let them soak a second longer in baking soda water, and still, I don’t get that perfect crust.

pretzel buns with pork.jpg

Don’t get me wrong, they brown up beautifully and taste like a pretzel should, but you know me, I’m a food blogging perfectionist and I just WANT THAT DAMN CRUST. It’s like poaching an egg and never getting that luscious runny yolk. Because of my pretzel attempts, I actually had no intention of photographing these. Imagine my surprise at 10pm when they come out of the oven with a beautiful pretzel crust. I actually think I squealed a bit.

Soft pretzel buns5.jpg

Now, they still aren’t perfect, but they are good enough for me. The outside is slightly crispy while the inside is warm and super soft. I stuffed one with leftover pulled pork (just for photos) but ended up eating it for breakfast. What goes better with coffee than pulled pork?

soft pork pretzel buns.jpg

The best thing about these buns (te-he-hehe) is that you can stuff them with whatever you’d like. Hot dogs, brats, pork, chicken, salad, a shoe, an old sock. I mean, whatever tickles your fancy. The bun will make the meal though, that I can promise you.

Easy Hot Dog Pretzel Buns

Quick easy pretzel buns.jpg


Yields 8 buns. Slightly adapted from Food Network.
Prep time: >10 minutes
Cook time: About 14 minutes


  • 1 package active dry yeast
  • 1 cup warm (110 degrees) milk
  • 1/2 cup warm (110 degrees) water
  • 2 tablespoons melted butter
  • 1/4 cup + 2 tablespoons brown sugar
  • 4 cups bread flour
  • 1/2 cup baking soda
  • Sea salt


  1. Sprinkle the yeast into the bowl of a stand mixer. Pour in the water, milk, 1/4 cup sugar and melted butter. Let sit until yeast starts to bubble and foam, about 15 minutes.
  2. Attach a dough hook to the stand mixer. Add the flour, 1 cup at a time, until mixture forms a dough and pulls apart from the bowl, about 5 minutes.
  3. Move the dough to a lightly floured surface and knead with lightly floured hands until smooth and elastic, another 2 – 3 minutes. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
  4. With a sharp knife, cut the dough into four equal pieces. Then cut those pieces in half so you have 8 equal size pieces. Roll the eight pieces into soft balls and place four on each sheet, about 1 1/2 – 2 inches apart from each other. Cover with damp clothes and let rest for about 20 minutes.
  5. Once rested, roll the 8 pieces into 6 inch logs (so they resemble hot dog buns). Place on the same parchment paper lined sheets and cover with damp clothes and let rise about 30 minutes.
  6. Bring a large pot of water to a rapid boil and mix in the 1/2 cup of baking soda. Dip the buns into the baking soda & water mixture and let boil for about 30 seconds on each side. Using a large slotted spoon remove the buns and shake off excess water.
  7. Preheat oven to 425 degrees F. Grease two new pieces of parchment paper liberally with nonstick cooking spray and place on the two cookie sheets. Sprinkle immediately with sea salt. Score about 3 – 4 slices on the top of the buns.
  8. Place four buns on each cookie sheet and bake for about 13 – 15 minutes, or until golden brown. If you want an extra crispy crust, broil for an additional minute.

Nutritional information per bun:

Calories: 300
Fat: 3.5 grams
Carbohydrates: 55 grams
Fiber: 7 grams
Protein: 9 grams
Weight Watchers Points: 7

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