Egg-citing New post

What is Easter without deviled eggs? I figured I should actually try to make something this year, so I went with the Southern Easter classic.

Very simple, but I had a really hard time peeling the eggs, so any and all tips are welcome!

Here is the recipe I used for a dozen eggs:

– 4 tablespoons mayo
– 2 tablespoons mustard
– salt & pepper
– 4 tablespoons dill pickle relish

We boiled the eggs and made the mixture while they were cooling. After spending WAY too much time peeling the eggs, we combined the yolks and the mixture then placed in a ziploc bag to squeeze into egg holes.

Hope everyone had a great Easter 🙂








Stuffed Chicken Success

I have been traveling a good bit for work and wanted to try something new. I get bored with plain chicken, so I decided to try this recipe from PaleOMG — which I highly recommend.

Click HERE for the full recipe.

  • 4 chicken breasts, butterflied and pounded flat
  • 6-8 ounces of button mushrooms, roughly chopped
  • 5 strips of bacon
  • 4-5 cups fresh spinach
  • 2 garlic cloves, minced
  • salt and pepper, to taste

I, of course, was drawn into it because of the bacon, which makes everything taste better.

I pounded the chicken with my super fancy apparatus — a hammer. I put cellophane over the chicken before pounding.

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I cooked the bacon until it got nice and crunchy and chopped it up.

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Then sauteed the mushrooms and garlic in a little bit of the bacon grease.

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Added in the spinach and bacon — letting the spinach wilt.

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Then put the mixture into the butterflied and pounded chicken and secure with toothpicks. photo 1 copy  Baked in the oven for 20 minutes and sauteed some veggies while it was in the oven. I didn’t have enough squash or asparagus for two so I just made two separate veggies.

The final product. 🙂 photo 2 copy photo 3 copy

And we added a little two buck chuck from Trader Joes! 🙂  This recipe was SO easy and it only took about 40 minutes to make everything happen.

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The Whole30 Challenge

It’s time for a new challenge. My friend and I decided we would go for a lifestyle change and try The Whole 30, from the book “It Starts with Food.”

What does this mean? In easy terms…

– No dairy
– No grains
– No sugar
– No beans
– No alcohol

The book explains what types of vegetables to eat, the different types of protein and how important what they are fed and how they are raised is to your body. It also explains what we put in to our body can really affect the way we feel and perform.

FUN FACT: no counting calories or macros in involved! That’s a plus!

As we go through this process, I’ll document our food prep, best meals and even have my grandmother, Mema, weigh in with her advice! (She’s currently on a popcorn & boiled peanut diet — it’s baseball season, folks!)


Here is our Day 5 dinner: a Cobb salad with Bibb lettuce, tomatoes, yellow pepper, broccoli, avocado, bacon, shrimp and boiled egg. We topped the salad with a little light tasting olive oil and balsamic vinegar.


Day 6 breakfast: an egg scramble complete with spinach, mushrooms and tomatoes. What breakfast is complete without bacon? So we added a side of bacon and grapefruit!


Whoopie Pie Wonders

My friend (and coworker) Julia and I decided to enter homemade whoopie pies for our annual work Dessert Day.

The relatively easy whoopie pies were a big hit (at least we think?) and if not, we enjoyed them!

The recipe is from Just a Pinch 🙂

Although I have bad luck in the kitchen, between lighting breakfast casseroles on fire and serving my friends horrible veggies that didn’t really defrost, Julia, Mema and family helped make these perfect.

Carrot Cake Whoopie Pies!

Dessert Day @ The Zimmerman Agency

Banana Bread Goodness

Growing up Mema used to always make us banana bread and I loved going to her house to eat it.  Well I think it’s about time I learned how to make such an easy recipe!

When I got to her house, she had all of the ingredients out and ready, such an all-star grandmother.

Mema told me, This is your most marketable thing yet, just wait till the guys taste this!”

Here is our age old recipe:

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 3 large bananas
  • 2 cups of flour sifted
  • 1 level tsp soda
  • 1/2 cup nuts (we used walnuts)
  • Bake at 275 for an hour to an hour and a half

Mema got this cookbook in the early 50’s. Lots of love in this book. She always says “the way to a man’s heart is through his stomach.”

Measuring the shortening in water.

Next Top Chef

It’s about time that I redeem myself from the ironing burn and miscellaneous other horrible dinners I have made my friends endure over the past few years.

Tonight one of my best and most marketable friends came over for dinner. I’m on a healthy eating kick as my office is doing a Biggest Loser competition and I can’t stray from a competition.

For dinner: spaghetti squash, asparagus and salad.



Alli brought me these pretty flowers from her garden and I stuck them in this mason jar– I think they look perfect!



I am super proud of this meal and Alli even said it was marketable and kick ass! Mission accomplished!

I just put olive oil on the squash and cooked it on 350 for 45 minutes– talk about easy!



I’m making some progress! What is your favorite way to make spaghetti squash?

Experimenting with overnight oats

I love waking up on a Saturday and having a homemade breakfast ready for me in my refrigerator.

At first I was skeptical of overnight oats because I wasn’t sure it would taste good etc… I tried it once last week in a bowl and that did NOT work! It’s all about a jar with a lid!

I’d love to find more recipes for overnight oats, so if you have some– please share!

For now, I’m sticking to this tasty concoction.

1/2 cup rolled oats
Greek yogurt
Dollop of almond butter
Flax seed
Dash of brown sugar (why not?)

Just let sit overnight for a night, or two, and enjoy 🙂







Egg Plant Party

A couple of my friends and I take turns cooking dinner every week.  This week it was my turn.  I needed to redeem myself, and I wanted to try something new.

The last time I had them over we ate stale Boca Burgers and gross steamed veggies with no flavor, so I went for the big guns, Eggplant Parmesan!

I didn’t have a recipe, of course, so I texted my Aunt Ginny.  I got a good laugh out of her response to my text:

Oh my cooking fails…  She did send me this awesome AND EASY recipe! I will include it at the end of the post.

Mema came to dinner and the first thing she announced said is:


What? Can this be so?  The woman who has danced on tables? Beat frat boys at beer pong? And taken/served tequila shots at tailgates!?  Is this the apocalypse?

She explains her long weekend of partying from Thursday to Sunday has just worn her out, and we reassured her that she is STILL the same party animal, and it’s OK at 85 to have a few days off 😉

Oh it was great to have her in the kitchen as I chopped and prepped the food.

My problem with cooking is time management. I feel like I should be getting better at this, but I’m just not.  We always sit around waiting for things to finish cooking. That was the case tonight.  I somehow forgot about the whole putting the eggplant in the oven BEFORE putting it in the dish thing.

The dish was super easy! It smelled so good as we were waiting for it to come out, and despite my cooking fails… it turned out amazing!

I definitely recommend this one 🙂  Here is the recipe for the Eggplant Parmesan.

it’s so easy, even I can make it!

Easter weekend provided many life {marketable} lessons, and this one is all about a fresh summer salad.

Brandi really trusted me over the weekend, not only did I learn how to make banana pudding, she let me make the tomato/mozzarella/basil salad! I’m really moving on up in the world!

This is the PERFECT summer salad 🙂

We chopped the tomatoes…

Cut up the mozzarella

CoCo really loved it when I dropped some of the cheese!!

I actually had some help with the basil… I wasn’t chopping fast enough…

And to top it off, italian dressing… mmmm

Thank you Bran! It was so tasty and I cannot wait to make it again!