Fancy Chicken Nugget Salad

I literally just through everything I had in my refrigerator into this salad and it turned out great.

You’ll know how much I love Bell & Evans. I work beside the plant and get all my chicken product from the outlet store. These are the best GF nuggets. I cook them a few extra minutes to ensure they are crispy.

GF chicken nuggets cooked a few extra minutes than box recommends

Romaine lettuce

Diced tomato

1 diced pickle

2 sliced radishes

Small amount of diced peppers

Chopped green onions

Small handful of cheddar cheese

Chopped up hard boiled egg

1 slice of bacon cut up

Mix all in a bowl with my homemade honey mustard dressing


Chicken Noodle Soup

I found the best GF egg noodles at the local section in Karns (see below- Heritage Farm). You would never know they are GF. I make this soup a lot in the colder months. If you really want to take it up a notch make your own stock. I make this one

You can also make this super easy and use rotisserie chicken and store bought stock. Anyway you make it, it turns out great.


1 onion- diced

3-4 carrots peeled and cooped

3 stalks of celery- diced

2 cloves of garlic- diced

One rotisserie chicken or cooked chicken- meat removed and chopped

1 teaspoon of thyme

1 teaspoon of dried parsley


6 cups of stock

1/2 bag of egg noodles- 6 oz

In a Dutch oven on the stove top add 2 tablespoons of evoo. Heat over medium then add onions, carrots and celery. Cook for 5 minutes. Add garlic and cook 1 more minute. Add spices and stir. Add broth, bring to boil. Add noodles and cook according to time on package or your desired doneness. Add chicken, stir and cook a few more minutes. Enjoy!

Dill Recipes

I got a large amount of dill in my last produce share. Here are some ways I’m using it.

Dill Pickle Dip

Three things- that’s it!

12 oz creamed cheese- softened

A few stems of dill- remove the stem and finely chop

4 large dill pickles spears with the seeds removed and diced

1/4 cup of pickle juice

Mix all ingredients and allow to chill in frig for a few hours

Serve with crackers or vegetables-Enjoy!

Dill and Salmon Scrambled Eggs

4 eggs

1-/2 piece of leftover salmon

1 tablespoon of milk

1/2 cup of Greek yogurt

Lemon juice

Fresh Dill


Crack eggs into a mason jar, add milk and a small amount of chopped dill and shake. Cook on low heat in a non stick skillet. Nuke salmon in the microwave and once eggs are almost cooked break up pieces and stir in.

Mix yogurt with chopped dill, juice of half a lemon, S&P and serve on top of eggs.

Serves 2 – enjoy!

Colombian Steak

Today felt a little too much like quarantine with me working from home, the boys off school and all sports canceled. I haven’t been feeling the best so my husband offered to make dinner. This usually consists of Buffalo Chicken Pizza, which he made last night. Recently he has added a new meal to his repertoire- steak cooked with tomatoes, onion and garlic. His take on Cuban/Colombian steak. He created this all by himself after having it a restaurant and even made it for friends.

Today was a great day to cook together and not grill since we got almost 7 inches of rain. He made the steak and I did the sides.

I love serving our whole meal on one platter. This was just one steak for show as my kids made me remove the toppings and cut up the steak so it looked more like this
Only Tino and Dad wanted corn tonight! I will definitely be using the left over potatoes as a base for my over medium eggs later this week.


Preheat oven to 350

Any cut of steak- I would not use filet. Best to use T-Bone, rib-eye or strip with the bone still on. Now, this is his take on the dish, usually it is prepared with a cheaper style of steak like flank but my husband doesn’t like flank or London broil.

1 tomato-sliced

1 small onion- sliced

2 cloves of garlic- sliced



Season meat with S&P and bring to room temp- 40 minutes

In a large cast iron or frying pan add a little evoo and heat for a few minutes on medium. Add onions and cook for 1 minute then garlic and tomatoes cook for 30 seconds. Remove vegetables from pan. Add steak and sear for 1 minute on each side. If thick do it for two. Return vegetables to the top of the steaks and then place skillet in the oven.

I used a non stick frying pan and covered the handle in foil. Cook for 5 minutes in the oven. Remove and allow to sit for at least 5 minutes before cutting. If steaks are thick cook a minute or two longer. We cook ours to medium.

This is what it looks like right before going in the oven. Be sure to dip or pour the juice all over your steak because it is amazing!

I’ll be sure to share the smashed potatoes later this week. Enjoy!

Cabbage Salad

I got two small heads of cabbage in my last share so my hair stylist shared this recipe her mom makes. So easy and crisp. It would make a great side at Easter.

Food processors are amazing!

One large or two small heads of cabbage

One small onion

Enough Mayo to coat cabbage and onion. I’d say I used 1/2 cup.

1/4 cup of milk – just enough to make it creamy. Add slowly. Too much can ruin it.

1 teaspoon of celery salt

Dash of garlic salt

Crushed black pepper

Top with paprika

Chop cabbages and onion pieces in a food and do it slowly hitting the button for only a few seconds. Do not over chop and don’t have it set to purée

Add rest of ingredients and stir then top with paprika

Serve Pittsburgh style on sandwiches, as a side or like me on my pulled pork stuffed sweet potato.
Pulled pork stuffed sweet potato can be found on the blog. Enjoy!