Buffalo chicken “fries” and BLT pasta salad. A perfect meal for a summer picnic.


Bonus points for getting both ready on time for dinner, in between feeding a baby.



We love sweet potatoes. Fitting, as NC is a major producer in the US, and we get them in our farmer’s delivery twice a month.

This recipe for roasted sweet potatoes with cinnamon and almonds hits the spot when you want something sweet, but still respectable for a dinner plate. Plus, it’s super simple.


I’m having a big bowl for an afternoon snack while the baby naps. I’m hoping it will offset the fried chicken AJ is making for dinner 😉

Sweet and Sour Chicken

I should be more embarrassed that I keep posting unoriginal recipes, but I’m nine months pregnant and basically don’t care how the delicious food makes it to my plate.

In the spirit of self-awareness, I will admit that this recipe in particular is not the sort that we normally would make – ketchup is the main ingredient in the sauce, for goodness sakes – but I saw it on Pinterest and it struck my fancy.

So, here it is. Make your own baked sweet and sour chicken, eat it over some leftover rice from the Chinese food you ate yesterday (no judgment!) and enjoy.


I made this exactly as written and plan to do so again and again. It was definitely on the sweet side with all that sugar, but it absolutely satisfied my craving.


Just popping in to share this recipe and to remind myself to make it again since it was so tasty.

We made these quinoa carrot breakfast bars basically as written, with a few changes:
– omitted nuts
– used lemon Greek yogurt
– didn’t use a full cup of honey
– forgot to add allspice
– swapped regular raisins for the golden raisins (gross) that the recipe calls for


Nonetheless, a highly recommended snack, breakfast, whatever. I love the spices and the fact that the bars are not too sweet. They have a dense cake-like texture, which is perfect for on the go or to sit down and enjoy with a cup of coffee. Plus, freezable … make a big batch for later!


Every so often, you just want to make a dinner that works. Improv in the kitchen is a fine thing, but tonight I needed the mental break.

Enter, Pioneer Woman. I happen to think she is delightful, but will admit that only some of her recipes tempt me. This one for beef stew with beer and paprika was definitely one. I followed it as written, using AMAZING beef from Wilkerson Farms. Our cooking beer of choice was DogFishHead 60 Minute.

AJ came downstairs because he thought he smelled biscuits (not sure how?) and his sad face when he didn’t see any in the oven was enough to get me back in the kitchen. He went to run some errands for me, and I whipped up some biscuits to go with the stew.


He is usually the dough/bread/biscuit maker in the house, but I think I did just fine on my own. This being my first biscuit experience, I did a quick google for some guidance. Again, I followed this recipe exactly. Super easy, super quick, and super delicious.


The perfect biscuit for sopping up the stew liquid, which, by god, I think I could drink in a glass. Really great flavors in this bowl, you guys.

All around, a highly recommended meal.


Cheddar Potato Pierogi

Dough (makes roughly 8 dozen):
6 cups of flour
1.5 cups boiling water
.5 cup cold water
1 teaspoon oil

1. Sift the flour into a bowl.
2. Pour in the boiling water and stir with a fork. Cover with a towel for 5 minutes.
3. Pour in the cold water and stir with a fork. Cover with a towel for 15 minutes.
4. Add in the oil and knead for 5-10 minutes.
5. Cut the dough into 8 pieces and run through the pasta roller as follows. (Or roll by hand to desired thickness)
Twice on setting 1
Once on setting 2
Once on setting 3

3.5 pounds of potatoes
1/2 large onion
8 ounces shredded cheddar

1. Boil the potatoes until fork tender.
2. Dice the onion and sweat them in a bit of butter.
3. Mash the potatoes with the onions and cheese. Salt and pepper to taste.


1. Cut the rolls of dough with a 3″ biscuit cutter. Save the leftovers and roll them out for more pierogi pieces.
2. Fill the dough, fold over, wet the bottom edge of the dough slightly and pinch with your fingers. Finish the seal with a fork.


To cook:
1. Boil in salted water until they float, plus a few extra minutes until soft.
2. Finish in skillet to lightly brown/crisp both sides, sauted with butter and onion.

To freeze:
1. Boil in salted water until just floating.
2. Pull immediately and set into cold/ice water.
3. Leave to cool on lined tray.
4. Freeze on tray for an hour or two, then bag and store.
5. Frozen pierogi should be boiled until soft and then finished in a skillet. Dough is quite sturdy.