asian noodle salad


adapted from The Pioneer Woman’s Asian Noodle Salad
6 servings

1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

**at first i thought that ya, this salad will be good and it was. then, i found it to be addicting. like couldn’t walk by the fridge without eating more.**

chicken mozzarella pasta

Screen shot 2014-03-15 at 2.08.38 PM

adapted from The Pioneer Woman’s Chicken Mozzarella Pasta
6 servings

1 pound Penne Or Rigatoni
2 Tablespoons Olive Oil, Plus More For Drizzling
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
Salt And Pepper
1 whole small Onion, Finely Diced
2 cloves Garlic, Minced
1 jar (25 Ounce) Good Quality Marinara Sauce
1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
1/2 cup Water
2 Tablespoons Minced Fresh Parsley
dried oregano & salt as desired
8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
1/4 cup Parmesan, grated
Extra Parmesan, For Serving
12 whole Basil Leaves (chiffonade)

Cook pasta according to package directions.
Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.
In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.
Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, dried oregano & salt (as much as desired), stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.
Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup grated Parmesan. Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

pancetta wrapped pork roast


adapted from Giada De Laurentiis’ Pancetta Wrapped Pork Roast via Foodnetwork
3-4 servings

4 large garlic cloves
½ tablespoon finely chopped fresh rosemary leaves
½ tablespoon finely chopped fresh thyme leaves
½ tablespoon olive oil
1 (1.75 to 2-pound) boneless pork loin roast
Salt and freshly ground black pepper
5 ounces thinly sliced pancetta
¾ cups chicken broth
¾ cups dry white wine

Blend the garlic, rosemary, thyme, and oil in a small food processor (or blender), scraping down the sides occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400 degrees F.
Pour 1/4 cup of broth and 1/4 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork for about 50 min-1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

baby shower!

adam’s cousin & his gf are having a baby boy. take a look at some of the adorableness from the shower…

LOTS of desserts




the lemon cake pops were crazy good.

i feel like i want to have water like this at my house just cause it’s pretty.



i was one of two ladies that won the button counting in a jar game. i nevvvvver win that kind of thing. adam’s mom won the candy bar poo poo diaper game. ha!


we got to take home one of these…


also on the tables:


we got the little boy a superman shirt. of course. fact: i love to shop for babies!


that’s the mommy & daddy too.



mommy & me

5/52 + food


i started a new way of eating. i’m not even going to call it a diet. i found the PCOS Diet Support site and signed up. she has something you need to register through, so i won’t post any recipes from it, but i’ll show you what i ate last week. again, to save money, i ate the same thing until everything ran out instead of changing up each day.


egg & veggie bowl with strawberries


lentil taco “soup”–BOMB. like i crave it


thai poached salmon with brown rice & green beans

if you couldn’t tell, i’m still in instagram mode & learning how to use my phone. it’s fun!

and just for kicks…adam went to a bachelor party in tahoe & ate at this place…


crazy name right?!

brisket tostadas

i went crazy with the cheese, so sue me! i swear there are beans under there.



adapted from The Pioneer Woman’s Tostadas!
at least 6 servings

Beef Brisket Leftovers (recipe below)
1 package Small Corn Tortillas
1 can (16 Oz.) Refried Beans
Hot Tomato Sauce, you won’t need a whole 8 oz can
Pico De Gallo (recipe below)
Shredded Cheese
Sour Cream
1 whole Avocado
Vegetable Oil
Preparation Instructions
Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 2 tortillas per tostada.
In a small bowl, mix the refried beans with just a bit of hot tomato sauce.
Peel and dice an avocado, finely chop some lettuce and get ready to assemble. Grab a crispy tortilla. Now layer beans, cheese, corn tortilla, beans & cheese.
Place this in a 325-degree oven until the cheese melts. Pull it out and layer the top with a helping of shredded brisket, lettuce, pico de gallo, avocado and sour cream.
The Pioneer Woman said she eats it by stabbing the crunchy tortillas to break it up…this worked quite well.

Brisket & Pico De Gallo recipes!

and you’ll have a lot of leftover brisket to do whatever your heart desires. look, this is a 7lb-er! this is pre cut too. it just fell apart.