Mexican food is one of my absolute favorites!  One of the things that is so great about it is making it at home is so simple.  There’s nothing like the fresh tortilla chips at a restaurant, don’t get me wrong, but creating your own Mexican dishes can be economical, simple, and delicious. Growing up we had fajitas a lot.  One of the things I remember is that we would have a family competition to see who could keep their fajita in tact enough to have a clean plate by the end of the meal.  I don’t think I ever won that contest, but it sure was fun! Recipe:Printable Version Grill…

Granola has always been one of my favorite breakfast foods.  I’ve never been a huge fan of boxed cereal, as it gets soggy too fast and I normally can’t eat the same cereal more than 3 days in a row.  My mom started making this granola when I was in college and I loved it.  It’s wonderful with milk, yogurt, or just plain to munch on.  One of the great things about granola is that you can pretty much add whatever you want to it to suit your tastes. Craisins, nuts, sunflower seeds, raisins…the options are many! Recipe:Printable Version 5 cups oats1/2 cup wheat or white flour1/2 cup wheat germ…

Now that everyone has started back to school, the rush is on to get kids out of bed, dressed, and fed before sending them out the door.  This recipe is great for something different to eat during the week that doesn’t require a ton of work or time.  And, it’s hearty and healthy! When I lived overseas, at various times, boxed cereal was always very expensive, at least $5 for a small box, and usually Corn Flakes was the only kind available.  This oatmeal recipe became a favorite alternative, and we had it often. Recipe:Printable Version4 cups of oats2 teaspoons baking powder1 teaspoon salt1/2 cup sugar or 1/4 cup honey1/2…

Fettucini Alfredo is one of my favorite pasta dishes, but I rarely make it or order it at a restaurant because it’s so terribly fattening!  However, I feel that if you make it at home, you know exactly how many calories you’re eating, and that makes me feel a bit better about it.  Every now and then, indulging is okay–‘everything in moderation’, as my mom has always said. I’ve added a new feature on this post:  a printable version of the recipe.  This was a suggestion by a sweet friend/reader, and I’m glad she suggested it!  Just click on the words “Printable Version” and you’ll be taken to a page…

Last night was a monumental occasion for me:  I cooked and ate salmon.  It’s been about 9 years since I tried my first salmon, and nearly gagged it down.  Since that dinner, I’ve refused to eat it but always secretly hoped that I would like it.  I’m happy to report that I like it!  Surprisingly, so did my toddlers.  I couldn’t believe it when they started eating it without questioning what it was, gagging, or putting up a fuss.  Since it is a more expensive dish, it probably won’t end up on our weekly menu, but we will enjoy it from time to time. This recipe is so easy and…

This chicken salad came about as some other of my recipes do, simply because I’m trying to use what I have on hand, instead of going to the store and spending more money.  Does anyone else do this?  We were going to small group and everyone was supposed to bring an appetizer.  My mind was drawing a blank, though, so a friend inspired me by suggesting chicken salad in cream puffs (which, by the way, would be awesome–I just didn’t want to spend the time to make the cream puffs, but someone really should tackle this!), which made me decide on chicken salad. I found a great recipe tucked away…

Can you get more southern than some good ol’ fried okra?  We’ve been enjoying the okra production from our garden this past month and so I’m trying to perfect my fried okra recipe.  It’s been a big hit with everyone who’s eaten it, so I thought I’d share my recipe with ya’ll.  Traditionally you use corn meal but the first time Bradley brought okra in from the garden for me to cook, we didn’t have any.  So, I decided to cook it like fried chicken, with flour.  And, that’s how we’ve been doing it ever since! Slice some okra–watch out it’s slimy! Dip the okra in beaten eggs. Coat with…

Every now and then I pull out the cookbook that was compiled by ladies from the church I grew up in.  I love that as I look through the recipes I see names of women I have known since I was a little girl!   This coffee cake recipe comes from that book and it is easy, sweet and yummy!  It’s baked in a springform pan, so you can get some extra usage out of those pans that normally just sit in your cupboard (unless you love making cheesecakes!).   It is a coffee cake, so technically could be eaten for breakfast; we ate it for a dinner dessert, so take…

There are now 7 pounds of fresh blueberries in my kitchen, thanks to myself and my two daughters who picked blueberries today.   I guess I should just say one daughter.  Mallory, my 18 month old, stood at a bush almost the entire time, popping blueberry after blueberry into her mouth!  She’s my little fruit lover and I think she enjoyed our outing! Now that I have tons of blueberries, I’m trying to figure out how to use them all.  Most will go in the freezer to use throughout the year, but I want to go ahead and use some now.  What better place to look for ideas than Pinterest?…

If you’ve never cooked with chicken thighs, you need to!  They are less expensive than chicken breasts and have a great flavor.  This recipe turned out really well, and I know we’ll be making it again.  My initial desire was to try this recipe, but I didn’t have all of the ingredients on hand, so I had to settle for a less fattening one.   Don’t let the caramelized onions scare you away; they are super easy to make. Recipe:Melt 2 tablespoons butter in large pan over medium-high heat.  Sprinkle 1.5 pounds boneless, skinless chicken thighs with salt and pepper and place in melted butter. Cook 5-6 minutes, turning once…