Asian Wings and Veggie Stir-fry with Noodles

Happy Independence Day weekend! Hope everyone had a great 4th and is continuing to enjoy this lovely weekend! Last night I made Asian Wings and Veggie Stir Fry for dinner. “Happy Birthday, America!” I know, not exactly what you were expecting on the 4th of July, but we made it work!We are having a cookout tonight with some friends, so it is all good! Plus, we had lots of fun with fireworks now that they are “legal” in Georgia.

Asian Wings and Veggie Stir with Noodles

2 tablespoons peanut oil, plus more for the pan
2 pounds chicken wings, split at the joints, tips removed
I added 1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper

Sauces- I made a teriyaki sauce, a peanut satay sauce, and left some plain… I warmed both sauces up in the microwave for 20 seconds before adding to the wings.
Peanut Satay- I took 2 tablespoons of jarred peanut satay sauce and mixed a tablespoon of sesame oil, and a couple tablespoons of heavy cream (this thinned it out and took out a bit of the sting. Spicy!)
Teriyaki Sauce- I mixed about 2 tablespoon each of Hoisin and stir-fry sauce and a tablespoon each of soy sauce, and sesame oil. I was all out of Teriyaki sauce, so I improvised. 020

Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, 1 teaspoon poultry seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.

Bake the wings until browned and crisp, about 45 minutes. Meanwhile, make the sauces as directed above.

Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat.

Veggie Stir-fry Noodles

Chop a variety of veggies…


Cook the veggies in about 2 tablespoons peanut or canola oil for about 10-15 minutes. I bought a pouch of stir-fry teriyaki sauce and added in the veggies with a tablespoon of hoisin and sesame oil. Then I added some pre-cooked chinese noodles and mixed well in the sauce and veggies. This only took about 3 more minutes. 018023015 028 031


Tomato Garlic Linguine with Mozzarella and Chicken

Evening folks! Hope everyone is having a great start to this holiday weekend! Lots of fun today and tonight! We all woke up late and hit Waffle House for some breakfast. The girls always share an All Star; a waffle, scrambled eggs with grits and raisin toast, half sausage (for Katie) and half bacon (for Becca). The hubby always gets an All Star with hash browns and white toast buttered.

I myself change it up…BLT, egg and cheese biscuit, cheesy eggs with raisin toast and bacon, etc…. Today I got the ham and cheese melt with hash browns. Awesome! The ladies always take good care of us. We hadn’t been in a while after Lizzie passed, and when we finally went, they asked about her right away. These silly girls love them some Waffle House!



This afternoon Poopaw and Phee (our North Carolina grandparents) came in to town for a visit. The girls and Brutus always go crazy when they get here. They stayed with the girls while the hubby and I hit the grocery store for essentials for the week.

First up, dinner for tonight…So good. Everyone had seconds. The only complaint I got was from Becca who hates tomatoes (except for tomato sauce, pizza sauce, and ketchup). I made her eat one and you think I would have made her eat a rotten tomato. These little beauties came from my garden and they are super sweet!

Tomato Garlic Linguine with Mozzarella and Chicken


1 onion or 2 shallots, diced
3 cloves garlic, minced
1 pint cherry tomatoes or if you are lucky, a couple handfuls from a garden or farmer’s market
3-4 chicken breasts
1 handful fresh basil
1 tablespoon of salt, pepper, and Italian seasoning
1/3 cup white wine or chicken stock
Fresh Mozzarella cut in to cubes
1/2 cup of Parmesan (or more!)
Olive Oil- about a cup in all, but I eyeballed it all along the way.
1 lb Linguine- I <3 Barilla!


Cut your chicken breasts in half. Add the salt, pepper, and Italian seasoning over all your chicken. Cook in a large cast iron pan until each side is brown and the middle is mostly cooked through, about 4 minutes on each side. Take out of pan. Slice or cut in to bite sized pieces.

Meanwhile, boil a pot of salted water for your pasta. Drop pasta and cook a minute under the time suggested.

Cook your onions, garlic and tomatoes on med heat in a few tablespoons of olive oil, 8 minutes. Mix well. Cover for the last 4 minutes to help tomatoes to burst.
Add in your wine or stock and reduce down with the veggies for about 3 minutes.
Add in your pasta, a cup of the starchy cooking water, another glug of olive oil, and your chicken. Mix well. Serve with some garlic bread. Homemade is easy, but Cole’s brand is easier!


Have a great holiday weekend! New chicken wing recipe tomorrow plus fireworks. Sunday we are having a cookout with friends =) So happy to celebrate our Freedom! It has been an amazing month for our country! <3

Throwback Thursday- TACOS, BABY!!!!

Just another summer day livin’ the dream! The girls and I had a great day. First, we all slept until 9 am. HEAVEN! Then we lounged around in our jammies; I drank 3 cups of coffee, and they ate an obscene amount of frozen waffles and french toast sticks.

Then we pried ourselves off the couch and got dressed. I put on my best yoga pants and we headed off to the gym. I took a lovely Bodyflow class (Thai chi, yoga, and Pilates). Then we hit Walmart for a few essentials. I am not even kidding when I say I actually enjoyed my time at Walmart! Usually I hate going; the line is long, someone has trouble with their payment, there is a price check gone awry, etc. Not this time. Smooth sailing.

Then we hit the pool. I love going to the pool and relaxing. Today there was no one there for about an hour and a half. We swam, jumped in, played, and floated around without a care in the world. Then only one family joined us, so it still was pretty awesome.

Tonight, we had something that I know we can all get behind; TACOS! I have made tons of tacos in the past. Tonight was strait up beef and beans with all the fixings. I love a good taco bar. Everyone can add what they want and no one feels left out. Here are some things that I always have on hand to make the perfect taco night; protein (beans, beef, chicken, pork, shrimp, steak, tofu), veggies, cheese, lettuce, tomato, avocado or guacamole, sour cream, hot sauce, salsa, and hard and/or soft tortillas.

I usually make my own chili seasoning to add to my meat or veggies. I never really measure, but I usually do a combo like this (more or less depending on your preference); 1 teaspoon of salt, 1 teaspoon pepper, 1 teaspoon chili powder, 1 1/2 teaspoon of ground cumin, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon dried oregano. But if you buy one of those packets for a fast and no nonsense taco night, I won’t judge. I have bought them, too! It is your life, so do what you want!

Tonight Rucks, Becca, and I had a gordita. Hard shell with all the fixings inside a soft tortilla spread with beans. Katie opted for a soft taco/burrito. Rucks likes Taco Bell hot sauce; I like Cholula. Becca and I like avocado. Katie and I like sour cream. Becca is a refried bean fanatic, so I let her pick out the kind she wanted. She picked vegetarian refried beans, and we all decided that we can’t taste a difference and we are saving like 5 grams of fat.


Chicken Paprikash

Happy Wednesday!  Hope you guys are having a great week! This week so far has been amazing for us! Lots of swimming, dancing, and playing around! 007



Today the girls and I met an old friend at an Indian Street food restaurant, Chai Pani, in Decatur, Georgia. I had a Chatpatta Paneer Sandwich- Fresh grilled paneer (farmer’s cheese), cucumber, onions, dusted with chaat masala. Served on 2 griddled buns (pav) with green chutney and Maggi Ketchup. Wow! Chatpatta-Paneer-Sandwich1 Note to self…more Indian food in my life… The girls had chicken tenders, sweet corn with ghee, and shoe string fries. They are sold.

Tonight I made a dish called Chicken Paprikash. This is a Hungarian dish made with peppers, onions, garlic, paprika, tomatoes, and a cream of some sort (heavy cream, cream cheese, etc) I have made it once before on the blog, but I wanted to try and change it up a bit. The last time I made it, my recipe was from a Cooking Light magazine.

Today I read 10 different recipes and kind of adapted it to what I had in the cabinet and fridge. I lighted it up even more by using chicken breasts and half and half. It was so good! Next time, I might even add in some mushrooms. Still trying to win the girls over with sweet peppers, but they said they loved the chicken and sauce, so that is a small victory. The hubby had 2 servings, so I will take that as a victory, as well. I even took an extra piece of bread to soak up all my remaining sauce. YUUUMMMM!!!!


2 boneless, skinless chicken breasts, cut in half down the middle (I do this for faster cook time)
1 onion, sliced
2 cloves garlic chopped and minced
1 cup sliced sweet peppers (I use a combo of red, yellow, and orange)
2 tablespoons tomato paste- I usually do 1 tablespoon per piece of chicken
1 can diced tomatoes
2 tablespoon each of flour,Paprika, Salt, and Pepper
1 bag wide egg noodles
1/4 cup half and half
1/4 cup chopped parsley


Heat pan to med-high heat. Take 2 chicken breasts and cut in half down the middle; not through the middle, which would make them too thin. Dredge them in a combo of 1 tablespoon each of flour, paprika, salt, and pepper. Cook in a tablespoon of canola, vegetable, or olive oil – each side for about 3 minutes or until browned. Take out of pan.

Start boiling water, salty ocean water, that is. When boiling add noodles and follow bag’s directions.

Add in a couple tablespoons or more of oil. Add in your onions and peppers. Cook down for about 4 minutes. Then add in your tomato paste. Cook down for 3 minutes. Add in the rest of your flour, paprika, salt, and pepper. Mix well. Add diced tomatoes and stir well with your veggie and flour mixture. Add in your half and half and stir. Your chicken breast are almost done, so put them in for 5 more minutes. When your sauce is getting thick, take out your chicken and slice thinly or in small bite-sized pieces. Add back in sauce and cook more if needed. Add chopped parsley. 021

Add on top of noodles. Add a hunk of bread. 024

Tomato Basil Pasta Salad

I love cold pasta salads! They are so many combinations of ingredients you can add.  Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Publix had a BOGO deal on Suddenly Pasta Salads. They have lots of different flavors, but I stuck with Italian. I have tons of cherry tomatoes and basil in my garden, so I thought it we be perfect to add them in the pasta. Then I found a can of black olives, some pine nuts, and a hunk of mozzarella that I cut in to bite sized pieces. Perfection!




Steak…Porterhouse…Medium Rare…Perfection

004 005

The cooking time all depends on the size and thickness of your steak and how well done you like it. Mine was on the smaller size and not too thick. Season your steak with salt and pepper on both sides. I like mine medium rare, so I cooked it on the first side about 6 minutes in a super hot cast iron skillet in with a tablespoon of butter. Then I flipped it and cooked the other side about 4 minutes. Then I let it rest for 10 minutes to keep in all the juices.

I have also made it half on the stove and half in the oven with a broiler using Bobby Flay’s recipe I read in Bon Appetit.


  • 1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter, room temperature
  • Preparation
    • Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
    • Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
    • Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

Sweet Chili Chicken and Veggies on Naan

Good afternoon, ya’ll! Hope everyone is having a great Saturday! We just got home from watching the movie, Inside Out. It was so cute! I highly recommend it.  inside-out6

Last night I made Sweet Chili Chicken and Veggies on Naan. The hubby and I loved it, but the kids were not fans. They didn’t care for the sweet chili sauce I marinated it in. But they ate some, because it was dinner. Of course they loved the Naan =)

Sweet Chili Chicken and Veggies on Naan


3 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 cup of sliced peppers- I mixed red, yellow, and orange
1 onion, sliced
1/2 bottle of sweet chili sauce- normally it would be for dipping my spring rolls in, but it made a great marinade =)


Marinate the chicken and veggies in the marinade for at least 30 min. and up to 2 hours. Cook on high heat in a large skillet or wok. Heat up some Naan; I do it directly over the gas eye. This would also be great with rice,noodles, or couscous. Easy and quick dinner!


040 041

Veggie Threesome-Roasted and Spicy Radishes, Carrots, and Kale

Hello again! I just got finished eating a plate full of veggies. Trying to use up my veggies from the farmer’s market. Tons of kale left over still. Let me know your favorite way to make it!


Oven Roasted Rainbow Carrots and Radishes

Cut the stems and roots off cleaned carrots and radishes. Add to cookie sheet and coat with olive oil, salt, and pepper. Roast for 20 minutes on 425 or until veggies are fork tender.



Pan Sauteed Kale with Red Pepper Flakes

Take a few large handfuls of kale. Pull of stem and chop. Add to a few tablespoons of olive oil and cook down with about a teaspoon or so of each salt, pepper, and red pepper flakes. Spicy and a bit crunchy. Love!

Chicken Parmesan

Hey guys! I know it has been a while. I hope everyone had a great Father’s Day weekend. We had a great time all here with family. The hubby requested Chicken Parmesan. Here is how I made it. See you later with some yummy veggie recipes.

4-6 boneless, skinless chicken breasts, pounded thin
2 cups all-purpose flour, seasoned with salt and pepper
5 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups Italian bread crumbs
1 cup vegetable oil or pure olive oil
2 jars of your favorite marinara sauce(or homemade
1 pound fresh mozzarella, thinly sliced
1 pound spaghetti
Salt and freshly ground black pepper


Preheat oven to 400
Boil a large pot of water and salt well.

Season the chicken on both sides with salt and pepper. Dredge each breast in the flour, then dip in the egg, then dredge on both sides in the bread crumbs. Shake off any excess in each step.

Put in pasta when water boils. Cook through next step.

Add oil to a large cast iron or saute pan. Add 2-3 chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side. Cook the chicken in batches or use 2 pans. Transfer to a baking sheet or casserole dish and top with some tomato sauce, a few slices of the mozzarella, and salt and pepper. Bake in the oven until the chicken is cooked through and the cheese is melted, about 10 minutes. Remove from the oven. Add pasta to the sauce. Top pasta with the chicken parm =)


Bacon Wrapped Brown Sugar Pork Loin

Bacon Wrapped Brown Sugar Pork Loin


1-1/2 pound pork loin
4-6 pieces of raw bacon

1 cove garlic, sliced
3 handfuls of sage, torn
1 tablespoon of onion powder, garlic powder, salt, pepper, and paprika.
1 cup brown sugar
1/2 cup apple cider vinegar
1 cup olive oil


Add pork in the brine ingredients above for 1-2 hours.
Preheat oven to 425
Take pork out and wrap in bacon.

Cook for about 25-30 minutes. You should use a thermometer and it should reach 145 degrees. Then take it out and let it rest 10-15 minutes. 021