Cha-Cha-Cha-Changes, a Wedding, & What’s to Come

So yes, it’s been a while since I put anything on this blog. With a new year comes new ideas, thoughts, and processes and I’m going to do a bit of a brain-dump here to explain where I’ve been and where I’m going!

2022 was such a great year for so many reasons but sadly my blog took the biggest hit as I neglected it. And here is why… I gave into the overwhelm of life.

In the fall of 2021, while Bill and I were on vacation in northern Michigan, he surprised me by dropping on one knee before dinner with my mom, my sister and her family, and proposing! After being together 10 years I had always hoped the day would come but wasn’t sure it ever would! Fast forward to today… I couldn’t be happier!

Engagement Photo on Deer Lake

I honestly had no idea how overwhelming planning a wedding could be. Bill and I entertain A LOT and I thought, “This is is just a bigger party, right?” and while I was correct, there were so many more details to cover and attend to. Where would we get married? When? What is the budget? Will people come?

When we determined we really didn’t need a wedding planner, I bought a book that walked me through the process as I wasn’t really sure on some of the details. We decided early on we wanted to get married at our home (a secret dream I had when we first saw our home in 2012). With the help of my BFF, who graciously made phone calls to vendors and found our reception caterer and family night food truck, and my amazing neighbors who helped set up and clean up, the day was absolutely perfect. Our parents smiled down from heaven to deliver us the perfect weather too. It was everything I wanted it to be and like all things, it all fell perfectly into place.

In May of 2022, after Bill went on a business trip, he brought home the gift of COVID. He started feeling lousy on a Tuesday and tested positive on Wednesday. I started feeling lousy on Wednesday and tested positive on Thursday. He bounced back to feeling 100% in 48 hours, while I was laid out for an entire week. Thankfully mom didn’t catch it at all while she was with us at the time!

That is the week I fell of the blogging train. COVID exhausted me and the reality of REALLY having to start executing the wedding plans kicked in. Between working full time and managing my Pampered Chef business, and all of the wonderful activities that come with weddings, I just couldn’t do it all. I accepted that and knew I’d get back here at some point!

With that, I’m going to share a few of my favorite pictures with you and promise that going forward, you will be seeing some new things on this blog!

What you can expect going forward…

  • A new look! You will see new recipe blocks for each recipe. You can now print the recipe right from the blog page. You can skip over the brief stories I write about the recipes by clicking the Jump To Recipe button. You can also shop the equipment I use in the recipes by clicking on any of the pictures and/or links
  • More recipes! Before my unintentional hiatus, I had more than 2 dozen recipes written and ready to go… all they needed were photographs. I will be getting those up in the next few weeks!
  • More content! Would you like this blog to stick to recipes or would you like more lifestyle content? Please be sure to place your thoughts in the comments! Thank you!
  • Shopping links! If you see something you like, you can shop my kitchen!

As with most things in life, this blog is a work in progress and will be evolving as time goes on. Thanks for being on this journey with me!

  


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

White Hot Russian Cocktail (GF/DF)

Hot White Russian

Most people who know me would think that this refers to a hockey player but it actually refers to another love in my life… cocktails!

We were invited to a winter bonfire at my neighbor’s house and I thought hot chocolate would be really nice… and why not add a kick?

This is also perfect to sip by a roaring fire! Enjoy!

Hot White Russian Cocktail

Course: Cocktail
Cuisine: American
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2
Calories: 188kcal
Anyone who knows me probably thinks I'm referring to a hockey player when I say this but it's actually the perfect cocktail to sip in front of a roaring fire!
Print Recipe

Ingredients

  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1 tbsp pure maple syrup
  • ¼ tsp vanilla extract
  • 1 pinch sea salt
  • 2 ounces Kahlua
  • 1 ounce vodka

Instructions

  • Place the almond milk, cacao powder, maple syrup and vanilla in a blender. (If using a cooking blender, set temperature to 180˚F). Blend on low speed 4 minutes.
  • Pour into a microwave safe mug and microwave on HIGH 90 seconds (omit this step if using a cooking blender.
  • Add Kahlua and vodka and gently stir to combine.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Nutrition

Serving: 2g | Calories: 188kcal | Carbohydrates: 21.4g | Protein: 2.5g | Fat: 3.4g | Saturated Fat: 1.3g | Sodium: 195mg | Potassium: 110mg | Fiber: 3.5g | Sugar: 15.2g | Calcium: 242mg | Iron: 1mg

Cuban Chopped Salad (GF/DF)

This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!

Cuban Chopped Salad

Cuban Chopped Salad
Makes 4 servings

1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped

  1. To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
  2. Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
  3. Cut the remaining lime in half. Heat a grill over medium heat until hot.
  4. Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
  5. Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
  6. Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
  7. In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
  8. Serve remaining dressing on the side.

Enjoy!

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Fresh Tomato & Basil Sweet Potato Bruschetta (GF/DF)

When tomatoes and basil are in season, that means it’s peak bruschetta season! This recipe removes the bread and ups the nutrition with sweet potato slabs. I love sweet potatoes (as you already know if you have made some of my recipes!) and use them in this simple variation of the classic.

Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta
Makes 6 servings (3 pieces each)

2 medium sweet potatoes
olive oil spray
3 large ripe tomatoes, seeded and diced
1/2 medium zucchini, coarsely chopped
1 small white onion, chopped
1/4 cup snipped fresh basil leaves
1 garlic clove, pressed
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic glaze

  1. Heat the oven to 350°F. 
  2. Slice the sweet potatoes into 1/4-inch thick slices. Place on a sheet pan and spray lightly with olive oil. Bake 20-25 minutes, flipping once halfway through, until light golden brown. Alternatively, you can bake them in an air fryer at 400˚F for 5 minutes.
  3. In a small bowl, combine the tomatoes, zucchini, basil, garlic pressed with a garlic press, vinegar, oil, salt and black pepper.  Mix gently. 
  4. Remove the sweet potato slices from the oven to a serving plate. Portion the tomato mixture over the potato slices. 
  5. Drizzle with the balsamic glaze and serve immediately.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Spring Flatbread

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

  1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
  2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
  3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
  4. Bake 14-16 minutes or until golden brown.
  5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
  6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
  7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
  8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Sweet Potato Avocado Toast with Cheesy Eggs (GF)

I remember the first time I had a sweet potato… I hated it! Being a midwestern gal, I’m used to starchy white potatoes. It’s funny how things come full circle because now I love sweet potatoes and am not a big fan of white potatoes!

This breakfast is super fast which is a must on work/school days. You can slice and cook the sweet potatoes ahead of time and reheat them the morning you’re going to serve them. That’s a huge time saver that I love!

Sweet Potato Avocado Toast with Cheesy Eggs

Sweet Potato Avocado Toast with Cheesy Eggs
Makes 2 servings

1 large sweet potato, cut into 1/4-inch thick slices
olive oil for spritzing
1 avocado
4 eggs
1 tablespoon water
salt and pepper
1/4 cup cheddar cheese, shredded
1 tablespoon chopped parsley

  1. Preheat an air fryer to 400˚F. Lightly spritz both sides of the sweet potato slices with olive oil and place in an air fryer. Air fry for 10 minutes.
  2. Meanwhile, mash the avocado and set aside.
  3. Scramble the eggs with the water. Lightly spritz a nonstick skillet with oil and set over medium-low heat. Add the eggs and cook one minute. Add the cheese and continue to cook until the desired consistency. Salt and pepper to taste.
  4. Remove the sweet potato toasts from the air fryer to a serving plate. Top with the avocado and eggs, then sprinkle with parsley and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.