Monday, November 13, 2017

Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup

By now, I am sure you guys know what a wonderful cook my little mama is! She collects cookbooks, and within their pages are delicious, special recipes she makes for us whenever she can. Recently, she made us these Pumpkin Pancakes with Homemade Cinnamon Spice Syrup! They were AMAZING! So much so, that I wanted to get the recipe from her and share it on my blog! Fall is the perfect time to whip these up! Try them, and please let me know how you and your family like them! 
Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup
  • 1 cup flour
  • tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk (can use almond milk)
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar or apple cider vinegar (whatever you have)

For the Cinnamon Syrup
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 t teaspoon baking soda

Mix milk, pumpkin, egg, oil and vinegar in a bowl. In separate bowl, mix flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture.
Heat a lightly oiled griddle/pan over medium high heat. Pour batter onto the griddle, using around 1/4 cup for each pancake. Cook on one side, until bubbles begin to form, then flip. Cook until brown on both sides!

For Syrup:
Melt butter in saucepan over medium heat. Stir in sugar, buttermilk, vanilla, and cinnamon until smooth and bring to boil. Once boiling, simmer for 2 minutes, stirring constantly.  Add baking soda, which will cause the mixture to bubble up. Cook 30 more seconds, then remove from heat.  Allow to cool for 10 minutes before serving -- it will thicken as it cools. 


Sunday, August 27, 2017

My Favorite (Healthy) Cauliflower Fried Rice.

Sometimes you want the comfort of Chinese take-out, and sometimes you want it - minus the sodium and extra calories. This recipe is just that! I love how quickly this dish comes together, especially since I use the frozen riced cauliflower from Trader Joe's that I keep stocked in my freezer! Most bigger grocery stores like Publix and Kroger now have fresh riced cauliflower in the produce section, so you don't have to get your food processor out and dirty to make this! Please let me know your favorite way to used riced cauliflower in the comments! Thanks for stopping by!

  • Coconut oil spray or EVOO spray
  • 2 large eggs, beaten
  • 1 c chopped scallions (I also threw in some red onions I had already chopped; can use either)
  • 3-4 garlic cloves, minced
  • Ginger (dried) to taste, or if using fresh: 1 tbs, finely chopped
  • One 2-lb head cauliflower (or one bag of already riced cauliflower, like the one I used from Trader Joe's) 
  • 3-5 tbs soy sauce or coconut aminos (whatever you have)
  • Red pepper flakes to taste 
  • 1 cup frozen peas (can also use a pea and carrot mix, as well) 
  • 1-2 tsp rice vinegar
  • 2-3 tbs Sesame oil
  • Chopped cashews or peanuts (optional, to top the dish once it's done)

If you are not using already riced cauliflower in a bag, wash and dry your head of cauliflower, then break/cut into smaller florets. Put in food processor and pulse until the cauliflower resembles rice. 
  1. Heat a large nonstick skillet over medium heat and spray with a little nonstick spray. Add the eggs and a little salt. Scramble until the eggs are cooked, then transfer to a plate and set aside. 
  1. Wipe the pan clean, then add 2 tablespoons of sesame oil to the pan, still set over medium heat. Add scallions/onions, garlic, and ginger. I used dried ginger, so I just sprinkled mine of this mixture as it cooked. Cook, stirring often, until softened. Add the cauliflower, 3 tablespoons of the soy sauce, red pepper flakes, and salt to taste. Cook, for about 3-4 minutes, while making sure to stir often. Add the peas and continue to cook until the cauliflower "rice" is tender yet crisp and the peas are warmed through...maybe 4-5 mins. Stir in the rice vinegar (I added this to taste), little drizzle of sesame oil, more scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding anything additional you have already used; I did more red pepper flakes & rice vinegar...and a little lime!) Serve hot, and add any protein you wish! I used shrimp. 
Just remember, most of this recipe - and any recipe, for that matter - is making it suit your taste! These measurements are only a guideline. Taste along the way and add as you see fit! Enjoy!

Thursday, July 20, 2017

Lindsay's Fave Greek Kale Salad.

I think I hit (kale) salad nirvana this week! I know, coming from me - the self proclaimed salad hater - that's a bold statement. If I am going to make, or eat, a salad... it better be EXCITING. Aka: have lots of flavorful stuff in it. This one did not disappoint! I added things from several kale salad recipes that I've made this summer and turned it into the most AMAZING salad I've ever made.

 Don't believe me? See for yourself! I don't measure things in this salad, but I did include some rough measurements if you're so inclined. I just fill a big ol' bowl with kale and get to adding things as I see fit!


1 bunch kale, stems removed and chopped/torn into small pieces
1 cup chopped cucumber (around half of a cucumber)
1 cup cherry tomatoes, halved 
1-2 cups chopped bell pepper (use any color or combo you have; I used green and orange here)
1/4 - 1/2 cup red onion, finely chopped
1/2 cup kalamata olives
2 tbs fresh basil (or sprinkle a little dried basil on top if you don't have fresh)
1/2 cup Artichoke hearts, roughly chopped (I just throw a handful on the salad)
1/2 cup chickpeas (drained and rinsed) 
Feta cheese, to taste (around 1/3-1/2 cup)

Put the torn kale leaves in a big bowl. I like to soften the kale leaves as I prep the rest of the ingredients by drizzling them with a tiny bit of olive or avocado oil then massaging it into the leaves really well. This breaks down the kale a little, allowing it not to be so tough. Add all other ingredients, then toss with a Greek dressing. You can use store bought, of course, or use this simple one I always do: 1/4 cup of avocado or olive oil, juice of one lemon, can also add the zest of the lemon, 1 tsp dried oregano, 1/2 tsp basil, 1/4 tsp dried thyme, 1/4 tsp garlic powder, and sea salt and pepper to taste. Throw all of those dressing ingredients into a jar or small tupperware dish and shake away! Drizzle over salad and toss.

This recipe makes enough for left over lunches, too!

Sorry about the Photobucket nonsense! I've figured out how to get rid of most of them, except for this one. If anyone has any know-how on this matter, let me know! Thanks for reading!

Wednesday, July 5, 2017

Summer Faves. Part One.

Hellllllllo everyone! Hope your 4th of July weekend was A BLAST! Pun 100% intended. I spent the long weekend at my parent's lake house on the KY Lake, with lots of family and food!

I wanted to share a few of my favorite things for summa time with you guys! This time of year really is my favorite... and yes, I even love humidity. My skin looks better - I love that nice and sweaty dewy look! My hair doesn't love it, but then ... I never listen to how my hair feels anyway. I just slick it all into a huge bun on top of my head and just ignore it. Per usu.

1. Laura Mercier Illuminating Tinted Moisturizer - This stuff is the BEST tinted moisturizer I've ever used! I love the illuminating one, as it imparts the perfect hydrated glow. When my skin is on point, the coverage is plenty! If I have any bumps or discoloration, I put on concealer before it. If you want even more of a glow - and you know I always do - I put on Laura Mercier's Foundation Primer in Radiance under the tinted moisturizer. They are so beautiful when mixed!

2. Colourpop Eye Shadow in La La - This is my favorite eye shadow to wear during the summer months, and it's only $5!! The description says its glittery, but it's not at all. (Trust me... I stopped wearing glitter last year. Kidding. It was severalllllll years ago!) It is the most beautiful, velvety shade of rosegold/bronze! It goes on so smooth and creamy! I just put it all over my lids with my fingertip and blend! All over the lid and slightly smudged under the eye is so dreamy, but for an extra summery pop, add a bit of bright blue or turquoise under the eye. (I love to use Nars Soft Touch Pencil in Palladium, but there are some good turquoise liners at the drugstore, too! Especially a pretty teal one from L'Oreal)

3. Sally Hansen Airbrush Legs  (I use the color Deep Glow) - Let me just tell you... the bottle says "Leg Makeup." That sounds weird. Like a 1980 pageant girl or something... But don't let that scare you. The bottle also says "Spray on perfect legs in an instant," and that's exactly what it does! There is a spray-on version and a lotion version. I like the both but prefer the spray. I put a little lotion on my legs first, to get them smooth and moisturized, then GO TO TOWN spraying this stuff on my legs! Make sure to rub it in really well. When you think you've done a good enough job, stop and rub some more to make sure it's all blended onto your legs. Then go to a full length mirror and look at the Victoria's Secret model standing before you. Your legs will have the most gorgeous glow, and all of your scars, veins, and imperfections are gone. It's unreal. To boost the glow, I love taking a shimmery lotion or highlighter for the face and dusting some down the middle of my legs, from the knee to where your ankle starts. You will thank me once you do this. I promise.

Sorry for all of the Photobucket images on the blog today! Photobucket is going crazy! Has anyone else had this issue? If so, any ideas on how to fix??
I would LOVE to know your favorite summer products... ANY AND ALL! Leave them in the comments below! I will do a Part Two next week. Excited about this coming weekend... my brother is getting married!! 

Monday, June 12, 2017

A Little Summer Salad.

I just love a salad in the summer... not just any salad though! One loaded with fresh, ripe produce! I especially love salads made with watermelon, peaches, strawberries, and blueberries. I found a recipe several months back and quickly copied it down. I cannot remember the source, but I am sure there are tons of recipes out there like this one. Make this as a side the next time you grill out. I did, and my husband and guests loved it!

1 cantaloupe, chopped 

  • 1 cup bite-size fresh mozzarella balls (use however many you want!)
  • 2 tablespoons extra-virgin olive oil 
  • 1/4 teaspoon red-pepper flakes 
  • Pink Himalayan sea salt and ground pepper 
  • Thinly sliced prosciutto (Again, use as much as you want)
  • 1/4 cup fresh basil leaves, torn

  • Cut the cantaloupe into bite-size pieces and arrange on plate. Add mozzarella balls, then drizzle with oil. Sprinkle with red-pepper flakes and salt & pepper. Arrange prosciutto along edges of a plate. Add basil to melon mixture, then serve. 

Click here for some amazing summer salads I also love making when the temps get hot! Also dying to make this one and this one very soon!

Monday, May 22, 2017

Grilled Turmeric Lime Chicken

I feel as if the word "chicken" or "grilled chicken" can sound boring to some. Depending how you fix it (or don't), it CAN be boring and tasteless! I have blogged before about our favorite grilled chicken recipe and marinade... check it out here. I have discovered a new one this year, and it has a superstar ingredient: TURMERIC! That bright yellow spice has been getting a lot of attention recently for all of its health benefits. Some of those include a high antioxidant count, powerful anti-infammatory properties, lowers blood sugar, and it's even been said to help delay diabetes and fight cancer! Google for yourself to see all the goodness!


Grilled Turmeric Lime Chicken

1/4 c EVOO
1/2 c fresh lime juice
1/2 tsp chili powder
1/2 tsp ground turmeric
2 tsp dried rosemary leaves (I use fresh, too!)
2 cloves garlic, minced
salt and fresh ground pepper to taste

-4 boneless, skinless chicken breasts

Blend or whisk all marinade ingredients together. Add chicken and marinade until ready to cook, at least 2 hours. I love to marinade the chicken over night, or in the morning, for dinner that evening. Preheat grill, and grill chicken on one side for 7-8 mins. Turn over, baste with marinade and grill 8 mins more, or until done. 

This marinade and recipe is so easy to throw together!
 I promise you will love it, and the health benefits are a huge plus! 
I make enough for dinner that night, plus extra for lunches the next day or two!

Now... if you're not looking for quick and easy... then WHO ARE YOU?????


If you're not and love the brining process, check out this yummy recipe from Epicurious:

Here is a great article from Bon Appetit with 26 Chicken Recipes to Make This Summer!

Thursday, May 11, 2017

My Mom's Famous Banana Bread

I feel as if I should re-introduce myself after such an embarrassingly long hiatus from blogging. Hi, I'm Lindsay, and I am a well-intentioned blogger that can't quiet commit to regular blog posts even thought I love it dearly! Please forgive me and read this blog anyway.

My mother is one of the most incredible and memorable people you will ever meet. I knew I wanted my first blog in a while to be about her since it was so close to Mother's Day. When I think about my mother, three main things come to mind: her big, beautiful, and expressive eyes; her funny and honest personality; and her cooking skills... namely, her famous banana bread.

Growing up in a small town, there weren't too many people that didn't get to taste her banana bread. Our family, my neighbors, teachers, Sunday school teachers, friends, friends families, boyfriends, boyfriends families, our mailman, garbage men, and anyone my mom thought could use a little brightening of their day - got to sample her talent and love of cooking thru this little loaf.

Making banana bread is one of my mother's most amazing - and saintly - talents. She has touched so many lives and made so many feel special, comforted, and loved by handing out those sweet loaves carefully wrapped in aluminum foil. (Folded neatly and tucked under on the bottom, of course.) If you ask any of my childhood friends - or my brother's - what they remember most about my mother, I would bet a dollar bill (or five) that they would say her banana bread. It's such a sweet memory for so many, myself included, that I cannot bring myself to even try and re-create it because I know my efforts will fall short. Because it's not the flour, or the eggs that make it special. It's not the sugar or the so-ripe-they're-almost-BLACK bananas either. It's HER. It's her hands that effortlessly and lovingly make this signature recipe for those that she loves so, very much.

I can close my eyes and picture her making it, even now. Getting up before sunrise to make a few loaves, or cleaning up the kitchen from dinner, only to get the kitchen messy again from the banana bread making. I don't make it now, much to my husband's dismay, but just thinking about the warm memories it brings back to me... I just might start. Because what makes this recipe even more special is the fact that my grandmother taught my mom how to make it and made it all the time when my mom was growing up. So that means it's a MUST for me, right? Well... maybe when I have children of my own someday! Until then, I'm thinking I should get to practicing!

I would love to hear about your favorite recipe from your own mother! Share in the comments below!