Wednesday, August 26, 2015

Easy Alfredo Sauce

We've been so busy I have been trying to make dinners that don't require a lot of ingredients and don't take very long to throw together after a long day at work! Last night I made some linguine noodles with an easy alfredo sauce, served with salad and baked chicken seasoned with salt and pepper.

Fall is in the air and I am excited to try some new crockpot recipes that can simmer all day and break out my cans of pumpkin for some baking fun! I already had a pumpkin beer and bought some pumpkin creamer - I love FALL!

Update on Philadelphia - we love it here! The atmosphere and sense of community with Kyle's Wharton classmates and events with the school at the Wharton Veteran's Club has really allowed us to feel like we are at home. Everyone here has also just moved to Philadelphia and are so incredibly nice. We have met phenomenal people and already have attended some social events. We meet friends at the park after dinner, or walk to the local ice cream shop for a treat, we walk everywhere and the kids are doing so well with these changes! Our oldest son will be starting school in a week and a half and we are very excited for him to meet kids his age and have those important little people in his life. We signed Palmer up for a weekly music class to keep him socialized with little kids his age. Kyle officially started school today and picked up some pretty heavy textbooks.

Looking forward to sharing a salad dressing recipe with you all soon - we ate all of ours up before I could take a picture!

Alfredo Sauce

- 1 package cream cheese, 8 oz.
- 2 tsp. garlic powder
- 2 cups milk
- Grated Parmesan cheese, 6 oz.
- 1/8 tsp. pepper
- parsley, chopped for garnish

1. In a sauce pan, heat your milk on medium heat.
2. Add your cream cheese and whisk until blended.
3. Add garlic powder, and pepper. Whisk together.
4. Add your parmesan cheese and whisk until blended. Allow sauce to thicken.
5. Pour sauce over your noodles and garnish with parsley, if desired.

Alfredo Sauce


Sunday, August 16, 2015

S'mores Trifle

Last week we had my parents come up from Maryland to visit for the day - so nice to live on the East Coast again so we are close by! I will be taking the boys down to their house tomorrow for the day! Anyways, in between them spoiling the boys and us going to the amazing Please Touch Museum here, I made a S'more Trifle dessert. It is pretty sweet, so make sure you use dark chocolate pieces for that bitter taste to balance it. It is such a pretty dessert!

We have been making a lot of friends here in Philadelphia, and I must say we really enjoy walking everywhere. It is so nice to just text someone and meet up at the park, or at the museum, or go out for dinner! We are loving this new social culture we are apart of. There is a Wharton Veteran's Club that we have joined and we will be attending their BBQ this afternoon. What a fun place Philadelphia is turning out to be!

S'mores Trifle

- 3.9 oz. box instant chocolate pudding
- 6 whole graham crackers, broken in pieces
- dark chocolate bar, 8 oz, chopped
- 8 oz tub Cool Whip
- small jar of Marshmallow Fluff
- 1 cup mini marshmallows

1. Prepare your pudding and set aside to set.
2. Chop your chocolate and place half inside your pudding. Combine.
3. In a small bowl, mix your Cool Whip and marshmallow fluff.
4. In your trifle bowl, place half of your graham crackers on the bottom. Then layer half the chocolate pudding on top. Complete with half of the marshmallow/Cool Whip mixture and sprinkle with 1/2 cup of mini marshmallows.
5. Repeat layers.
6. Top with remaining chocolate.
7. Chill before serving!

Graham crackers, pudding and marshmallow/Cool Whip

S'mores Trifle


Monday, July 27, 2015

Apple, Blueberry, Peach Coffee Cake

Hello to this Amazing Coffee Cake! We recently met a family with kids(!) who live down the street(!) by the park(!) and pool(!) we frequent! They just moved in (like us) and will be Wharton people as well! Our kids get along well and we are excited that we have new friends. I made them this amazing coffee cake as a moving-in gift. I did not use a springform pan, instead I just used pie tins and there was enough for two! So my family got a nice breakfast treat, as well.

Apple, Blueberry, Peach Coffee Cake

Crumb Topping
- 3/4 cup brown sugar
- 1 cup flour
- 3/4 tsp. cinnamon
- 1/2 cup butter, diced

Coffee Cake
- 2 cups flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 3/4 cup milk
- 1 tsp. vanilla
- 2 cups blueberries
- 1 large apple, cubed
- 2 medium peaches, cubed

Vanilla Glaze
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla
- 2 tsp. water

1. Pre- heat oven to 350 degrees and grease your pie tin.
2. In a small bowl, mix all your crumb topping ingredients together and set aside
3. In a medium bowl, sift your flour, baking powder and salt together.
4. In your Kitchenaide mixing bowl, combine sugar, butter, egg, mix until fluffy (1-2 minutes).
5. Mix in vanilla and milk.
6. On low setting, slowly add your flour mixture to the mixer.
7. Fold in half of the cubed apples and peaches.
8. Pour into your pie tin(s).
9. Sprinkle blueberries on top and rest of your apples and peaches. Add your crumb topping.
10. Bake for 50 minutes.
11. Let cool completely.
12. Combine all vanilla glaze ingredients and drizzle on top of coffee cake.

 Crumb Topping

 Peach and apples with batter

 Coffee Cake with blueberries, rest of peaches and apples and crumb topping

 Apple, Blueberry, Peach Coffee Cake

 ... just needs some French press!


Thursday, July 16, 2015


I have been busy traveling all over for Amazon training these past two weeks, and next week I leave again! I have learned so much and really enjoy the company. Everyone really does, "Work hard, have fun, make history."

Anyways, my mom is obsessed with making zoodles and she bought me a "Veggetti." I know it sounds hilarious... but it really is easy to use to make delicious recipes with zucchini "noodles." I tried a stir fry recipe with mine and paired it with salmon for dinner. It was a hit! We will be making it again!

*All opinions are my own


- 2 large zucchinis
- 1/4 cup soy sauce
- 2 tsp. sweet chili sauce
- 1 tbsp. vegetable oil
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 garlic clove, minced

1. Using your Veggetti, make your zoodles with your 2 zucchinis. Cut your zoodles in half.
2. Place 1 tbsp. of vegetable oil in your pan over medium heat and stir in your zoodles.
3. Add your soy sauce, honey, chili sauce, rice vinegar, and garlic.
4. Sautee zoodles until tender and mixed well. About 10 minutes.

Veggetti Zoodle Maker


Stir Fry Zoodles

Zoodles with Thai Sweet Chili Salmon and broccoli


Friday, June 26, 2015

Clean Eating Recipes

Happy Summer! We have been on vacation the past couple of weeks to Maryland, Virginia, Georgia, and Florida. We had a blast seeing family and friends. We also got to see my sister get promoted to Captain in the Army - we are so proud of her! We had a wonderful week in Florida at a Marriott Vacation Club in Orlando for a week and got to experience Disney World for four days and LegoLand for a day. What a blast we all had and really focused on staying cool in the pirate pool at the hotel in the afternoons when it went up to 100 degrees! So hot! I must say my favorite part of our FL vacation was seeing our kids' faces light up when they watched the performances or while riding a ride. The Magic Kingdom Electric Safari Parade and the light show on Cinderella's castle were amazing and ended with fireworks! We have made such nice memories.

Well, as with most vacations, we did not eat as healthy as we could have. So, once we got home I have placed us all on a clean eating diet! Here are a few recipes we have tried. I hope you enjoy them - they have simple ingredients and are very flavorful, and healthy!

Whole Wheat English muffin with 2 slices of turkey bacon and one egg

Chicken Salad: 4 baked chicken breasts shredded with 1/2 cup sliced grapes and 1/2 diced red onion
Clean Ranch dressing: 5 tbsp buttermilk, 3 tbsp Greek yogurt, 1/4 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp parsley, 1/2 tsp chives, 1/2 tsp salt, pepper to taste

Smoothie: 1 banana, 1/2 cup Greek yogurt, 1 tbsp chia seeds, 1/4 cup blueberries, 4 strawberries, 1 cup orange juice

1 cup Greek yogurt, 1/4 cup blueberries, 2 tbsp granola

Clean Eating Taco Seasoning: 2 tbsp cumin, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp pepper, 1/2 chili powder

Whole Wheat tortilla with taco meat, sliced cherry tomatoes, 1 tbsp shredded cheese and guacamole (2 avocados, garlic powder, Creole seasoning, lime, dash of salt)

Garlic Chicken with Zucchini and Corn: 1 lb chicken cut in cubes, 2 cups corn, 1/4 cup dill, 2 cloves of garlic minced, 1 sliced zucchini, 2 tsp pepper, 3/4 tsp salt, 2 tsp olive oil


Monday, June 8, 2015

Summer Happenings!

We are Philadelphians! We moved into our new Row House last week and have been unpacking boxes ever since... we never knew how much stuff we had until our basement had everything from our garage in it! We currently do not have a garage, or much of a backyard, but we are learning to make the best of all these new changes. I will admit, I did find a grocery store that I probably will not go back to, only to find one in the other direction that seems to be much safer - win! One thing we are trying to embrace is that you WALK EVERYWHERE. Plus parking is a nightmare so it sort of forces you to walk. We have found the awesome running trail along the river and a great local park for the boys. We even got a tour of Kinley's new preschool. The boys are doing really well adjusting and we have made some new friends already!

Today we had local Philly Cheesesteaks and they were amazing! We have also been to a few restaurants around our neighborhood and really look forward to the next two years!

We spent a few weeks at my parents house in Maryland and had a crab/shrimp boil. We actually had a local grocery store steam the crab legs for us - super easy.  I also made a fresh strawberry and blueberry tart. They were simple recipes and I hope you have a great Summer!

Crab/Shrimp Boil

- Zatarain's Crab Boil in a bag, or 3 tbsp. Old Bay seasoning
- 12 baby red potatoes
- 6 ears of corn, broke in half
- 12 oz. bottle of beer
- 1 onion, quartered
- 2 lbs. smoked sausage, cut in 1 inch pieces
- 1 lb. raw shrimp, fresh or frozen

1. In a stockpot, add seasoning, beer, potatoes, corn, sausage, and onion.
2. Cover with water.
3. Bring to a boil and allow to simmer for 30 minutes.
4. Add shrimp and allow to steam for 3 minutes.
5. Drain the liquid in the sink and serve boil.

Stockpot with Crab Boil in a bag

 Filling the stockpot up with water

 Steamed shrimp


 Steamed crab legs

Maryland Crab and Shrimp Boil

Rustic Strawberry and Blueberry Tart

- 1 1/2 cups flour
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup plus 1 tbsp. cold unsalted butter, cubed
- 2 tbsp. cold water

- 3 handfuls of strawberries, quartered
- 1/2 cup blueberries
- 3 tbsp. flour
- 3 tbsp. sugar

1. In a medium bowl, mix strawberries, blueberries, sugar and flour together. Set aside.
2. In a separate bowl, mix flour, sugar, butter and salt in a food processor or with an electric mixer until it resembles course breadcrumbs.
3. Add the egg yolk and water. Mix on low until dough forms. Wrap your dough in cling wrap and refrigerate for 15 minutes.
4. Roll out your dough on a floured surface, in a thin, round shape.
5. Place dough on a parchment paper lined baking sheet (or greased foil). Place filling in the middle of your rolled out dough and roughly fold the edges up around the filling.
6. Bake at 350 degrees for 35 minutes. Dust with powdered sugar if desired.

 Strawberry and blueberry filling

 Rustic tart before baking

Perfect Summer Dessert!

Sunday, May 24, 2015

Red Sangria

Memorial Day celebrations are fun since it is a long weekend and many people get together to BBQ and welcome the beginning of Summer into their lives! But, being a former military officer and married to one, we know that remembering those who paid the ultimate sacrifice and honoring the fallen is what this weekend is about. They will never be forgotten.

I hope you all have a great weekend and enjoy some Red Sangria! I've been making this for years and my mom has a smaller pitcher, so I only did one bottle of wine and halved the rest of the recipe. We will be having a crab and shrimp boil later that I will post about and I hope to try out a strawberry tart recipe!

Red Sangria

- 2 bottles red wine, prefer Cabernet Sauvignon
- 1 cup brandy
- 1/3 cup sugar
- 1/4  cup orange liqueur
- 1 lb. strawberries, hulled and halved
- 2 limes, thinly sliced
- 2 oranges, thinly sliced
- 1 lemons, thinly sliced
- 1 can lemon-lime soda

1. Stir wine, brandy, sugar and orange liqueur together until sugar dissolves.
2. Add strawberries, limes, oranges and lemon and lightly mull to release the juices.
3. Cover and refrigerate at least 2 hours.
4. Add and stir in lemon-lime soda before serving!

 Wine, brandy, and orange liquor 


Sangria Wine