Grilled Garlic and Herb Shrimp

936185_10200890596645292_808899930_nWith summer around the corner we decided to bust out to grill and start trying some summer recipes. I believe skewers are a staple in the summer recipe category so I did a search and found this absolutely delicious recipe on I wouldn’t change anything about this recipe which is not something that happens often so you know this is a must try. I let them marinate for about 4-6 hours making them extremely flavorful. My two year old picky eater even had one! Perry gave them ★★★★★ and this is why:

“These are so good I ended up eating a 1/2 lb of shrimp. The marinade was awesome because it was smoky sweet. I’d like to try this marinade on chicken and beef also just to see how the flavors mix. I’m hoping this becomes a regular dinner in our home.”

Serves: 4         Calories: 336


– 1 tsp ground paprika

– 1 tbsp fresh minced garlic

– 1 tsp Italian seasoning blend

– 1 tbsp fresh lemon juice

– 2 tbsp olive oil

– 1/4 tsp ground pepper

– 1 tsp dried basil

– 1 tbsp brown sugar

– 1lb large shrimp


1.) Whisk paprika, garlic, Italia seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until blended. Fold in the shrimp and toss to evenly coat.

2.) Cover and refrigerate for AT LEAST 2 hours. Toss once halfway to coat again.

3.) Remove shrimp from marinade and place on a preheated grill (med/high heat).

4.) Cook, turning once, until opaque in the middle (5-6 minutes approximately)

5.) Serve immediately and enjoy!

*Photo is an original taken by me

**Original recipe can be found at



Baked Eggrolls – ★★★★★

263983_10200250275437662_815732732_nMy newest obsessions are eggroll and wonton wrappers. They are so easy to work with and you can fill them with virtually anything. It is a great way for me to trick my son into eating veggies and my husband loves every single bite. I was a little unsure if I should try making eggrolls because they just seem like a lot of work.  In my mind lots of things could have gone wrong. As per usual the only thing that was wrong was me haha! These are not only tasty but also guilt free at only 150 calories per serving. So to my friends out there who love chinese takeout but are counting calories here is the answer to your problem! I loved that these were crispy without all the grease and the veggies tasted ultra fresh which was also a plus. I was satisfied after 2 of them and had lots left over. They keep well but I would suggest reheating in the oven to keep them crisp. Perry gave them a full ★★★★★ and here is why:

“I didn’t expect a baked eggroll to be as crispy as a fried one so I was a little unsure how good these would taste. They actually came out better than the fried ones because they were still crispy without needing a lot of napkins to clean greasy hands. I thought he veggies were also better than you would get at a restaurant because Kels hand chopped them fresh. All in all I feel these were 100% better than the ones we get at the restaurant.”

Serves: 8        Calories: 150 for 2 eggrolls


– 2 cups grated carrots

– 1-14.5oz can of bean sprouts

– 1/2 cup of chopped water chestnuts

–  1/4 cup of chopped green bell pepper

– 1/4 cup chopped green onion

– 1 clove of garlic, minced

– 2 cups finely diced cooked chicken

– 4 tsp cornstarch

– 1 tbsp water

– 1 tbsp light soy sauce

– 1 tsp canola or olive oil

– 1 tsp brown sugar

– 1 pinch cayenne pepper

– 16 eggroll wrappers (You can get these at your regular market usually either by the refrigerated gourmet pastas or where they keep vegetarian foods next to tofu)

– nonstick cooking spray.


1.) Preheat oven to 425 degrees and lightly spray a cooking sheet. (Don’t go crazy with the spray.. Remember these are baked eggrolls not fried eggrolls haha!)

2.) Coat a large skillet with nonstick cooking spray and heat over medium. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook for approximately 3 minutes (You want the veggies to be a little crisp). Stir in chicken and cook until heated through (approximately 3-5 minutes).

3.) Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar, and cayenne in a small bowl. Stir into chicken mixture and bring to a boil over high heat. Constantly stirring, cook until the sauce is thickened (about 2 minutes). Remove from heat.

4.) Spoon 1/4 cup of chicken mixture onto the bottom 1/3 half of an eggroll wrapper. Fold the sides towards the center and roll tightly. Place seam side down on your baking sheet. Continue with the rest of the wrappers.

OPTIONAL: If you want a little extra crisp very lightly spritz the tops of the eggrolls with cooking spray.

5.)  Bake until golden brown (10-15 minutes)

6.) Serve with soy sauce or spicy mustard and enjoy!

*Original recipe can be found at

**Photo is an original taken by me



Smoky Corn and Black Bean Pizza – ★★★★★

644487_10200576348109275_111495497_nI’ve always loved home cooked pizza. There is something about uneven crust and mountain high custom toppings that makes dinner kind of fun. I have found the all time best dough recipe that I use every single time I make a pizza. I’ll post a link to that blog entry. It is a cornmeal dough which works awesome with the toppings for this pizza. Such good comfort food! Perry gave it ★★★★★ and here is why:

“I would not be opposed to having this a couple times a week. I also do not think we will ever order delivery ever again. Kelsey will regret making such a good pizza! I really like the BBQ sauce on the crust Kels makes. Everything works well together as far as toppings go so this one gets a full five stars.”

Serves: 6    Calories: 316


– 1 plum tomato, diced

– 1 cup of canned black beans, rinsed and drained.

– 1 cup of corn kernels, (if using fresh it will be about 2 ears of corn)

– 2 tbsp cornmeal

– 1 pre made pizza dough or if you want my recipe for cornmeal crust you can find that here :

– 1/3 cup of BBQ sauce

– 1 cup shredded mozzarella


1.) Preheat oven to 400

2.) If using my dough recipe cook that now. If you are using a pre-made dough sprinkle cornmeal onto baking sheet and stretch dough over it to coat the underside. Bake for however long the directions advise.

3.) After the crust is baked combine tomato, beans and corn in a medium bowl.

4.) Spread BBQ sauce over baked crust. Sprinkle with tomato mixture and cheese.

5.) Put into the over once more and bake until the cheese melts, approximately 5 minutes.

6.) Cut and Enjoy!

*Original recipe can be found at 

**Photo is an original taken by me



Thai Chicken Wings with Peanut Sauce – ★★★★✩

ImageIn my hometown there is a pub called “Patricks” that makes the absolute best wings. I remember frequently after Saturday night church my dad would pick up 50 wings and we would feast after mass. I’ve never tried making my own because of the fear of ruining a perfectly good wing haha! I saw this recipe in The Biggest Book of Slow Cooker Recipes and decided it was time to take a chance. My number one suggestion is to get good quality wings. Our grocery store stocks only one brand of “virgin” wings. Obviously you dont want to get ones that have already been cooked and smothered in sauce so the pickings may be slim. The ones we bought were HUGE and had a lot of skin/fat which is not my favorite but these were awesome anyways. Perry gave them ★★★★✩ and this is why:

“I’m holding onto a star because of the quality of chicken Kelsey used in this recipe. The sauce was tasty and the meat was moist I just did not like the thick skin on the wings. I suggested to Kels that maybe next time she should throw them in the oven for a few minutes before serving them to make the skin a little crispy. All in all the recipe was delicious I just wish the chicken wings and drums themselves were better quality”

Makes 24 wings      Each wing is 53 calories


– 24 Chicken wing drummettes (about 2.25 lbs)

– 1/2 cup of bottled salsa

– 2 tbsp creamy peanut butter

– 1 tbsp lime juice

– 1 tsp soy sauce (low sodium if you can)

– 2 tsp fresh grated ginger

– 1/4 cup of sugar

1/4 cup of creamy peanut butter

– 3 tbsp soy sauce

– 3 tbsp water

– 2 cloves of garlic, minced


1.) Place chicken in your slow cooker. Combine salsa, 2 tbsp peanut butter, lime juice, 2 tsp soy sauce, and ginger. Pour over chicken wings. Toss to coat

2.) Cover and cook on low heat setting for 5-6 hours OR  on high heat setting for 2.5-3 hours.

3.) Meanwhile, for the peanut sauce, in small saucepan combine sugar, 1/4 cup of peanut butter, 3 tbsp of soy sauce, water and garlic. Heat over medium high until sugar is dissolved and the mixture is smooth; set aside (mixture will thicken as it cools)

4.) Drain chicken, discarding the liquid. Return the chicken to the slow cooker. Gently stir in the peanut sauce. Keep warm in a covered cooker on low- heat for up to 2 hours. 

5.) I garnished with sesame seeds because, well frankly, I love sesame seeds! 

6.) Enjoy!

*Photo is original taken by me

**Original recipe found on pg 12 in The Biggest Book of Slow Cooker Recipes.


Spinach and Lentil Tortellini Soup – ★★★★★

ImageThis soup was really hearty and good. I was a little unsure of it at first because the recipe sounded like there was too much going on within the dish. I was surprised how good it ended up being but I definitely think I overdid it on the spinach and will cut back just a bit on that next time. This recipe came from The Biggest Book of Slow Cooker RecipesPerry gave it ★★★★★ and here is why: 

“I like when Kels makes soup because when I come home from work the apartment smells really good. This one must have had a lot of different spices in it because when I walked in the place smelled delicious. This stuff was good the first night and even better the next day. I could definitely go for having this once a month.” 

Serves: 6    Calories: 245


– 1/2 cup of dry lentils

– 2 cups of coarsely shredded carrots

– 1 large onion, finely chopped

– 4 oz. chopped cook ham or canadian style bacon

– 2 cloves of garlic

– 2 tbsp fresh basil (I RECOMMEND FRESH) or 2 tsp dried basil. 

– 1.5 tbsp fresh thyme (ALSO RECOMMENDED) or 1.5 tsp dried thyme. 

– 1/4 tsp pepper

– 5 cups reduced sodium chicken broth

– 1 cup of water

– 1-9-oz package of refrigerated cheese filled tortellini (We get the whole wheat ones.)

– 4 cups of torn fresh spinach, rinsed


1.) Rinse and drain lentils. Place lentils in your slow cooker. 

2.) Add the carrots, onion, ham, garlic, basil, thyme and pepper.

3.) Pour broth and water into cooker. 

4.) Cover and cook on low for 6.5-7 hours OR on high for 3.25-3.5 hours.

5.) if you are cooking on the low setting turn heat up to high and add tortellini to cook for an additional 30 minutes. If you are cooking on high heat add tortellini 20 minutes before cooking time is up. 

6.) To serve stir in spinach and if you want some extra basil and thyme. 

7.) Enjoy!

*Photo is an original by me
**Original recipe found on pg. 49 in The Biggest Book of Slow Cooker Recipes.


Slow Cooker Hungarian Goulash – ★★★★✩

ImageI’ve been trying to master more Hungarian dishes because supposedly I have rich Hungarian blood flowing through my veins. The only “traditional” dish I had growing up was paprikash so I’m pretty excited to be able to learn more about my ancestry and teach my son about it too. This dish was very flavorful and I would even eat it without the noodles. The only thing I would alter completely is the beef. Next time I will try chunks of meat instead of the ground beef. It was not awful with the ground beef but with a sauce that rich I feel it would be better with hunks of beef in every bite. I found this recipe in a cookbook where you will see a few more recipes pop up. I love love love slow cooker recipes! Perry gave this one 4 ★★★★✩ 

“This one was really good but I was confused about what goulash actually was. I was picturing a beef stroganoff when Kels told me what she was making. I liked it but it was not what I expected. Very good flavor and with my high cholesterol it was a treat to have a beef dish. I would eat it again. Also I was able to have left overs for a few days which was great. I like not having to take frozen TV dinners for lunch”

Serves: 10   Calories: 90/ serving   Carbs: 9g


-1 lb. extra lean ground beef

– 1 Lg onion, sliced

– 1 clove garlic, minced

– 1/2 cup of ketchup

-2 tbsp. Worcestershire Sauce

-1 tbsp brown sugar

– 1.5 tsp salt

– 2 tsp paprika

– 1/2 tsp dry mustard

– 1 cup of water

– 1/4 cup of flour

– 1/4 cup of cold water


1.) Place meat in slow cooker and over with onions. 

2.) Combine garlic, ketchup, worcestershire sauce, sugar, salt, paprika, mustard and one cup of water. Pour mixture over the meat.

3.) Cook on low for 5-6 hours

4.) Dissolve flour in 1/4 cup of cold water. Stir into meat mixture

5.) Cook on high 10-15 minutes or until slightly thickened. 

6.) Serve over rice, noodles or vegetables. 

7.) Enjoy!

*Photo is an original taken by me

**Original recipe can be found on Pg. 63 in the Fix it and Forget it Lightly cookbook. 

White Chocolate Key Lime Pie

ImageI made this for Easter because I wanted something new, easy to whip up, and obviously delicious. I looked all over the web for those criteria and stumbled upon this little gem on It is one of those “throw it together and let it refrigerate overnight” recipes so that on special days you won’t have to fret in the kitchen trying to pull together a desert. So good!


-1 cup of whipping cream

– 1-11 oz package of white chocolate morsels

– 1 tbsp sour cream

– 1 tsp grated lime rind

-1/3 cup of key lime or lime juice (I used key limes and it took me forever but was worth it)

– 1-9inch ready made graham pie crust

– sliced lime/wedges to garnish


1.) Combine whipping cream and white chocolate morsels in a medium saucepan over low heat.

2.) Cook for 5 minutes or until chocolate melts, stirring constantly. It will seem clumpy at first but be patient because it will get creamy 🙂

3.)Remove from heat. Add sour cream, lime rind, and juice; stir well.

4.)Pour into crust. Cover and chill at least 8 hours.

4.) Garnish and serve!

*Photo is an original by me

** Original recipe can be found at