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Sunday Seven: Seven of my favorite recipes

Happy Sunday!

Since discovering the awesomeness that is Pinterest, I have tried quite a few recipes I found on that site. Some have made it into my cooking repertoire on a regular basis.

These are seven of my faves, everything from entrees to appetizers to beverages. 🙂

Cucumber Sandwiches

Many of you know I’m a fan of tea. I will occasionally do up finger foods for a tea party, either by myself or with a friend. One of my faves is these cucumber sandwiches, which you can see pictured below on the bottom right. However, this recipe calls for Italian seasoning and I use dill instead. They are sooo tasty. Everyone who’s tried mine has loved them. 🙂


Korean Beef

This is one of my husband’s favorites. It’s delicious, a great combo of hot and sweet, and perfect served over white rice. Fair warning: the first time I made it, I thought it was way too sweet, so the next time I reduced the brown sugar. Eventually I went back to the original recipe, but if you prefer a more savory flavor, I def recommend reducing the brown sugar.

Bacon Cheddar Deviled Eggs

These are soooo fab. If you’re a fan of regular deviled eggs and you also love bacon, these will rock your world. Ever since I discovered this recipe, I’ve been making them for get togethers and holidays and people love them. They’re always demolished in short order. Yum.


Sesame Noodles 

These are super easy but so tasty! They can be eaten alone, served warm or cold, and if you like, you can spruce up the recipe by adding your preferred veggies and/or meat. I usually add oven-roasted shrimp.

Spicy Beer Shrimp

This is another simple and quick recipe to throw over rice (as long as you have the chili sauce prepared ahead of time). These are spicy and delicious and the final result can vary a bit depending on which beer you use, which is a way to mix it up. I’d highly recommend using the homemade chili sauce recipe linked within this one. We loved it so much more than the store bought kind.


One-Pan Chicken Alfredo 

This is another quick, easy recipe. Are you guys sensing a trend? I’m a fan of not working harder than you have to when it comes to cooking and of keeping messes contained since I hate washing dishes. The first time I saw a link to this recipe, it was a no-brainer. I knew I’d be trying it, and I’m glad I did. I made it regularly before I went on my carb-restricted diet, but even now I plan to indulge on occasion. Everything in moderation, right? If you’re a fan of chicken and alfredo, give this a whirl. I think you’ll dig it!

Strawberry Banana Coconut Daiquiri

This recipe is so simple, but it’s delicious, if you’re a fan of frozen mixed drinks like I am. I love strawberry-banana smoothies, so the first time I tried a strawberry-banana daiquiri, I was sold. Add coconut, of which I am also a fan, and it’s even better! Whip up a pitcher of these next time you crave a daiquiri. I promise you won’t be disappointed if you’re normally a fan of the flavors. 🙂


Do you have any favorite recipes? Post in the comments! I’m always looking to try something new. 🙂 


Recipes I’ve Made: Oven Roasted Carrots

Hi, all! I’m sure you noticed from the title of this post that I’m sharing another recipe today. I know what you’re thinking: “Isn’t this a writing blog?” And it is, in part, but mainly it’s about me and sharing little bits and pieces of myself with any readers who might be curious. That might include anything from books to movies to recipes to music.

Those who know me are probably aware I’m a bit of a foodie, even if I’m not what you’d call a natural in the kitchen. I’m also Pinterest obsessed, and from time to time, I find a recipe I really enjoy and I feel inclined to share it. This is one of those times. 😀

So, the other day I picked up a bag of organic, multi-colored carrots from Trader Joe’s. I loved the look of them, but then I found myself with a conundrum. Aside from when I’m making pot roast or baking chicken, I rarely cook with carrots. Yesterday afternoon, I was making meatloaf and I remembered having these in my veggie drawer. Then came the hunt for a recipe to use. I could’ve just thrown something together, but I usually like to have some point of reference the first time I try things. I found this recipe, but I’m not all that crazy about the taste of thyme, so I knew I needed to tweak it a bit. This here is my altered version of the recipe. 😀


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1 bunch of carrots (I ended up using six, split in half)

1/2 large onion (more if you’re an onion fan)

2 garlic cloves

4-5 tbsp of chicken broth (or any you like)

1 tbsp olive oil

3 tbsp butter (or, if you want to keep it lighter, skip the butter and just use olive oil or a spray)

Italian seasoning (to taste)

Salt and pepper (to taste)

Wash, peel, and cut carrots in half. Place in casserole dish (I threw mine into a pie dish). Thinly slice garlic and add. Cut onion into half quarters and add. If using, cut butter into cubes and scatter them across the carrots. Drizzle with olive oil, then sprinkle with salt, pepper, and Italian season. Then pour in the chicken broth.


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Cover tightly with foil and bake at 350 degrees for about 40 minutes. Remove foil and check doneness. Bake uncovered for an additional 15 minutes.

Enjoy the deliciousness. Om nom nom. Don’t they look pretty? 🙂


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Recipes I’ve Made: Chicken with Creamy Mushroom Sauce

Hey, all! So, those of you who are friends with me on FB have probably heard about the saga with my new oven and how it took a month and a half to get this thing installed because of one issue after another. Well, today Sven finally got installed. Isn’t he shiny?


I had a couple of people ask me to post pics of the meal I made to christen Sven, so here it is. I combined two recipes I found on Pinterest for this yummy and simple dish. 🙂

I liked the sound of the creamy mushroom sauce from this recipe, but since I’m not a huge fan of chicken thighs, I wanted to try it with chicken breasts. This recipe used breasts, so I referred to that one as my go-to for the chicken portion.

Now, the first recipe that I used for the sauce said to make the sauce in a pan while the chicken is baking and then pour it over the chicken once it’s cooked. The second recipe said to pour it over the chicken before putting it in the oven, and I decided to go that route.

It came out delicious, with the chicken juicy and tender, though next time I might increase the sauce by another half. Baking it with chicken that had been coated in flour and then seared meant that the sauce thickened a bit more than it might have otherwise, so we ended up with less of it, which sucks because it was really tasty. So, bear that in mind if you decide to combine recipes like I did.

All in all, I considered it a success, and my hubs gave it two enthusiastic thumbs up. It was a warm, comforting type of meal, and since I’m in the Midwest and stuck in the midst of a brutal winter, sometimes meals like these are perfect on cold nights. And even better, Sven worked without a hitch. Woot!


Recipes I’ve Made: Shrimp and Corn Chowder

Hey, folks! As some of you might know, I’m a bit of a foodie. I’m obsessed with Pinterest and often search for recipes there. I’ve had some hits and misses, but I’ve decided that any time I try a new recipe, I’ll share my results here for anyone else who might be looking for ways to switch it up in the kitchen. 🙂 I’ll also share some of my favorite Pinterest discoveries that have become regulars at our dining table.

This past week, my husband texted me from work to say he wasn’t feeling well. I’d found this recipe for Shrimp and Corn Chowder and decided to give it a whirl.

Difficulty level: Easy

Time from start to finish: 40-45 min (approx)

The recipe says you can use frozen, canned or roasted corn. When I made it, I used frozen. I also used about 3/4 of an onion instead of a full one because I don’t really enjoy it when the onion taste overpowers everything else. Here is a pic of how mine came out:


My result was a bit thinner than I anticipated based on the pictures from the original recipe, but it was really tasty! Sweet, creamy, smokey, and the shrimp were the perfect add-in. The recipe calls for them to be cooked in the bacon grease after you finish the bacon, so it’s not really low-calorie, but if you wanted to lighten it up, you could always oven-roast the shrimp with a little olive oil and salt and pepper and you could also use a lower-fat or a turkey bacon (or leave that out altogether).

If you try it, let me know how you like it! My husband was a fan and said he would definitely be happy with me making it again sometime. 🙂

Piper Vaughn Avi

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