Food

I’ve never eaten grilled apricots before. The idea for this grilled apricot salad recipe came about after a failed attempt to grill peaches (we couldn’t get the pits out!). Since apricots were also in season, we decided to give them a try and developed this salad using grilled apricots, watercress, feta, balsamic syrup, and pepitas.

We had a surplus of peaches after taking our kids to pick fresh peaches at a local farm. We also had a bunch of green tea in the pantry, so I decided to try making a healthy peach green tea recipe.

About a year ago, my hubby decided to make grilled sweet potato wedges with cilantro and lime dressing as one of our side dishes for a family party. I love grilled vegetables. Actually, I like all grilled food, but especially grilled veggies. His mom and sister were visiting from California so he created a mini family BBQ for them. Although he made a bunch of yummy food, the grilled sweet potatoes are the stand-out dish that his mom is still talking about.

It’s pretty cool how and why we decided to share this Southern Banana Pudding recipe with you. Keebler ask me to create a recipe that brought back childhood memories. My husband and I reminisced about our favorite cookies. It was so much fun!

Coca-Cola™ asked me to participate in their “Share a Coke and a Song Campaign.” I was excited to participate because they asked me to think about songs that remind me of important memories while also creating a fun tutorial to highlight a summer moment. For me, my major summer highlight is graduating. I decided to create candy graduation caps to top my favorite cupcakes as a way to celebrate this major life event.

Do you own special pans or cooking utensils that you never use? For me, it’s my mini bundt pan. I’ve made a few mini bundt recipes in the past (lemon, sock-it-to-me), but it often sits unused. I was trying to think of a good use for it, and I saw how people have used the back of muffin tins to make a cookie cup. Bingo! What if I used the insides of the bundt pan to make chocolate cookie cups?

When Barilla asked me to create a simple, one-pan recipe for this time-strapped millennial, I was up for the challenge. It can be such a struggle to prepare a healthy and nutritious dinner on demand most nights because, like many of you, I’m juggling a full-time job, two little kids and trying to keep up with my blog. Dinner often takes a back seat to all my other priorities.

My absolute favorite salad is a pear and gorgonzola salad with a light lemon vinaigrette dressing. I recently had lunch with friends at one of our favorite lunch spots, Postino, and after having their mixed green salad, I knew I had to try to replicate it on my own.

We started thinking about what would be a nice alternative to the margarita because Cinco De Mayo is around the corner. It’s a relatively big deal here in Arizona.