Cucumber Caprese Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FreschEats #CollectiveBias

 It’s the last week of school here in Georgia– I can’t believe it. We are finalizing our summer plans, and is the rush of May. I’m guessing that most moms would agree that with the exception of December, May is the busiest month of the year. Schools have so many special events and activities, there are games and concerts in the evenings, and I’m tired. It’s hard to keep our evening routine going with this schedule!  Sometimes, we just don’t have the time to cook a big meal, so we need to have recipes and ideas that are easy to create, but still taste delicious.  I love the flavor of Caprese salad with Balsamic vinegar, particularly when you add cucumbers.  It’s such an easy pairing with a Freschetta® Pizza.  Within 20 minutes, you can have both a Cucumber Caprese Salad with Balsamic Reduction and a delicious Artisan Crust, or Brick Oven Freschetta® Pizza.

Want something fresh and flavorful, but easy to make for dinner? Have some Cucumber Caprese Salad with Balsamic Vinegar Reduction to go with your Freschetta® Pizza! Dinner can be easy to make but so flavorful! {Post Sponsored by Freschetta #FreschEats} [Read more…]

Easy Goat Cheese Stuffed Kalamata Olives

Is there any food that you love that no one else in your house will eat? I bet there is. For me there are three foods— mushrooms, pickles and olives. I love olives. In fact, Kalamata olives are probably one of my favorite snack foods of all times, and my favorite pizza includes feta cheese, Kalamata olives, mushrooms and pepperoni. Sadly, no one else in my house enjoys olives. That just means more for me! Luckily, during the holiday season, I am able to make things that wouldn’t otherwise go over in my house because there are a lot of people in this world who do like olives (are you one?) As I said, my favorite type of olive is the Kalamata olive, which is a large, purple Greek olive.

My Mom Made That: Easy Stuffed Kalamata Olives
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Mango Lassi Recipe with Filtered Water

I’m a Southern girl, it’s true, and it’s taken me a few years to get fully into the taste of Indian food.  I’m not sure about spicy, but over time, I’ve learned that there are lots of Indian food that I like.  I’m not sure if my tastebuds have grown stronger, or I’ve just learned that having a pitcher of water nearby makes me enjoy my meal even better.  Water is critical and necessary for all of us, and while I love Diet Coke, having a cool cup of water around is a much better cure for those spices.  (Milk also works great!)  When eating spicy Indian, I’m also very fond of the sweet and slightly tangy Mango Lassi drink.  The Mango Lassi is a traditional, yogurt drink that is found in most American Indian restaurants.   As it’s one of my favorite things to get to go with my spicy food along with my pitcher of cool water, I wanted to share the recipe with you.

My Mom Made That: Mango Lassi Recipe (Sponsored by Pfizer #FilterRevolution)

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Individual Mexican 7-Layer Dip Bowls

You know that story, If You Give a Mouse a Cookie? Well, here’s what happened at our house the other night.  Mellow Man decided that he wanted to make his fajitas, and that got me to craving some chips.  You know the delicious corn chips that the local Mexican restaurants put at your table when you arrive.  Then I got to thinking, after I grabbed the chips at Publix, that what I really wanted was some guacamole.  While I was the produce section looking for fresh guacamole, I found that the store didn’t have the kind I like (I don’t like cilantro).  However, I looked over and saw a lovely looking Avocado straight from Mexico.  So I decided to grab it.  Then I got to thinking that what I really wanted was some 7-layer dip to go with the avocado.

My Mom Made That: Individual 7-Layer Dip Bowls
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Southern Skillet Cornbread for National Chili Month!

Fall is in the air, which means it’s finally time for me to start thinking about cooking delicious stews and chilis.  Yum!  I look forward to the change from summer to autumn because of all of the tasty meals that just seem too heavy and warming for the hot summer months of Atlanta.  Now it’s time for warm savory foods.  Did you know that October is National Chili month?  I knew there was a reason that I tell the Mellow Man that I won’t serve Chili until late September!  My wonderful Mother-in-Law loves serving cornbread when she makes Chili.  I love cornbread all of the time, with chili or not, but there is something particularly comforting about a piece of cornbread fresh out of the oven.  It reminds me of watching my grandmother cook in my very kitchen when I was a little girl.  I love making my own Chili, and will share my recipe with y’all soon, but while shopping my local Publix, I found several Progresso Chili options to go with my cornbread recipe.

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

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