Browsing Tag


Summer Veggie Pizza


I have been very fortunate this summer. Our garden has been doing SO well. It’s so much fun to head out there and check on the plants and see what’s growing. Last year was tough because we got so little rain, most plats just didn’t make it. I got a few things, but certainly nothing to write home about. This year though….I almost cannot keep up! I’ve got to get creative with ideas to use up the vegetables we have. I also like to make weeknight meals that are not going to take an hour. Pillsbury pizza crust is a delicious. It was so easy to prepare. Just pop it open and roll it out!

You pre-bake the crust for 6 minutes. So while this was cooking, I cut up the veggies. I used some green pepper, basil, garlic scapes, Japanese eggplant, zucchini and yellow squash.

Once the crust comes out you can prepare it was you want. I added some sauce, the veggies and cheese….. you’ve got to have cheese!

Then just pop it in the oven for another 6-8 minutes or more depending one your preferred doneness. I cooked this for 8 additional minutes, because I wanted the veggies to be a bit firm. You could always pre-roast them, if you wanted to enhance the flavor of the vegetables as well.

This beautiful creation also made fantastic left overs for lunch today!

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Zucchini Bread

You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome


  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.


Recipe Smitten Kitchen


Easy Homemade Tomato Sauce


Waking up with a sick kiddo calls for comfort, in so many forms, which makes this comfort food pasta a must for Monday. We had such a great weekend and I plan to share a video….hopefully tomorrow….of our Saturday. We hit the New England Food Truck  Festival, which was great. We hung around yesterday, Anthony just seemed a bit off, so of course he woke up under the weather. Because we were around the house most of yesterday, I thought it would be the perfect day to make a homemade sauce. Something about Sunday’s and sauce. I have to be honest, looking at whole tomatoes and imaging them transform into sauce has always seems like too much work. I researched and researched various sauce recipes. I decided to combine a few and let the magic happen. The real motivation behind the sauce, is because I love Costco. Like LOVE Costco. I know, it seems like an odd connection here, but for a family of 3, it’s not always ideal to buy in large quantities. When we were there last weekend, I picked up some tomatoes, since mine are still green. I am the only one in the house that really eats them in non-sauce form, so 4 pounds was quite a lot to have on hand . I decided to just do it, and made the sauce. This recipe is not only delicious, it’s incredibly easy. The flavor was so much better than anything I’ve bought in a jar. Don’t get me wrong, we have a couple of go to’s but this was something else. I’m incredibly thankful to have leftovers for lunch today. It’s a snuggly, power ranger costume wearing, comfort food required kind of home day today.



  1. Heat oil in a heave sauce pan over medium high heat. Add in the chopped onion and cook until tender, about 8 minutes. Add in the garlic and cook a few seconds more. Pour in the wine and allow to cook until the liquid is evaporated. Add in the tomatoes, herbs, salt and pepper. Allow to cook, covered, over low heat for about an hour or two. Cooking on a low heat and keeping the pot covered, allows the tomatoes to sweat, creating enough liquid to make a nice sauce. After a couple hours, using your immersion blender, combine the liquid until it's pureed. Continue to let the sauce simmer for about 30 minutes to an hour more. Serve with spaghetti, or pasta of your choosing., Enjoy!


Original recipe

Herby Scrambled Eggs

Oh haaaay Friday. So nice of you to return. Although it felt like an eternity, I’m SO grateful you are here. I have a simple recipe to share today. It’s something I’ve made for a long time, maybe 6 years or so now. I am someone who prefers to have breakfast before I get to the office. It’s usually something I can consume easily on the drive, since I’m generally eating on my commute into the office. But, there are times when I want to eat something satisfying that will keep me feeling full. I mean who really wants to eat breakfast only to feel hungry 5 minutes later. Not me! A while back I had a colleague who suggested adding some cottage cheese to my scrambled eggs. I was like what? No, no no no. That’s weird. Can you really do that? She assured me, not only is it a thing, it’s delicious. So I took her up on the suggestion and tried it….and loved it. I used the chive cottage cheese and it was so tasty. It’s a great way to add some extra protein to your morning meal, the most important meal, and add in some flavor. So of course, as my gardening adventures started, I thought, why not my own herbs. I can play with the combinations and suite my cravings. Score! So just in time for your weekend breakfast, I share with you the most delicious herby scrambled eggs.


  1. Spray a pan with cooking spray and heat over low heat. Add the beaten eggs to the pan and continue to cook on low heat. As the eggs begin to set, using a spatula (or fork) move the set eggs to the center. Continuing to do so until the eggs are cooked. Add in some fresh herbs to your liking. Amounts here, I typically sprinkle on a few chopped chives, break apart some dill and 1-2 basil leaves. Add in the season salt and mix together. Add in your cottage cheese and let cook until everything is warm. Add additional seasoned salt as needed. Serve warm and with a side of buttery bread.