Roasted broccoli. I know, some of you guys may be like, what the heck kind of silly recipe is this, right? The thing is, people always ask me for ideas for side dishes so I thought I’d share my most favorite way to make broccoli!
Broccoli is easily my most favorite veggie. And although Maddie isn’t a fan, Natalie also loves it so I make it multiple times a week in our house.
Confession. It’s been a reallllly long time since I last pulled out my slow cooker. I drank the Instant Pot Kool-Aid last summer and I haven’t looked back since. It’s not that I hated my slow cooker, but with working full-time and being so busy, the IP seems to better fit our life during the weekdays.
I’ve been feeling a little sad for my slow cooker. And while I love how quickly the IP cooks everything, there is something really comforting about the smell of a delicious meal cooking low and slow on a lazy Sunday afternoon and I’ve missed it!
So, I dug it back out last week and made these awesome mozzarella-stuffed meatballs!
This girl is one year old! I feel like most of this year has been kind of a blur. We’re always so busy and life seems so much more hectic when you have more than one kid.
This little love of mine is just the most precious thing and I couldn’t be more obsessed with her! We went to a baseball game on her birthday and then gave her our gifts and of course, had cake.
We had a little family party for her later in the week. It always makes me feel a little sad that my family can’t be a part of their birthday parties since they all live on the east coast, but Natalie still had a great time. She doesn’t seem to love cake all that much, but she does enjoy mashing it up into millions of crumbs and smashing the frosting all over the place!
She started walking about a week before she turned 1. It was like she just got up one day and started walking and within an hour, she was basically running. She loves this new skill and her favorite thing to do is to go outside and just walk, walk, and walk.
Cinco de Mayo is almost here and you guys know me, I LOVE me some Mexican food. Give me ALL of the Mexican food!
And while I certainly don’t need it to be Cinco de Mayo to stuff my face with all the Mexican goodness, it’s a great excuse to keep posting all of these Mexican recipes lately!
I’m loving this deliciously creamy and cheesy corn dip for Cinco de Mayo or any party or occasion! Your friends will love you forever for serving this as this dip is a definite crowd-pleaser.
I don’t really remember the weather this time of year last year, but in our second year in Orange County, the weather has been nothing but amazing lately.
It’s been in the upper 60’s/low 70’s which is so perfect. The cooler mornings have been making me want extra cups of coffee every day.
And if you give a girl extra coffee, she’s going to wish she had coffee cake to eat with it!
I love coffee cake, I mean looooveeee it! My favorite part is the crumb topping. Heck, I could just eat the crumb topping and just be so incredibly happy!
Coffee cake is not known for being very healthy though so I rarely eat it. I had a serious craving for it a couple of weeks ago and made this lighter version packed with fresh blueberries and of course, some of that dreamy crumb topping!
You know that really good rice you get at your favorite Mexican restaurant? Yeah, I’ve been thinking about that rice for quite some time. It’s so simple, yet so flavorful!
I tried making my own recently and have been pleasantly surprised how easy it actually is to make myself! It’s a good thing to because it’s a dish my whole family loves including the girls. Natalie eats it by the handfuls. There was just one condition set by my husband – it had to be plain with no “chunks” of anything added. That sort-of-thing breaks his food rules!
