I mentioned in my CEiMB post that I had been thinking about joining the group for awhile and I swear, it was last week’s cobb salad that finally pushed me to do it. I have been craving it since I saw them popping up all over the blog world.

While I didn’t use Ellie’s exact recipe for the salad, I did use her dressing. For my salad I used 3 romaine hearts, 3 roma tomatoes, 1/2 container of blue cheese, 4 pieces of bacon (REAL bacon for the first time in forever), 2 avocados, 2 hard boiled eggs, and 2 chicken breasts.

The salad as a whole was amazing. My husband, who isn’t usually a salad fan unless it has half a bottle of thousand island on it, loved it. Between the 3 of us, we only had a tiny bit of leftovers and you better believe I took it to work that night for my midnight snack.

Chicken Dressing


3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Whisk all ingredients together. Pour 2/3 of dressing over greens before piling on your toppings. Drizzle remaining dressing over entire salad.


I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones. Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.

It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar. I ended up using Dorie’s cream scone recipe and just throwing in some cinnamon and sugar. The icing is just milk and powdered sugar mixed until desired consistency.

They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days. Yeah, I know, poptarts, but I have to admit that the texture is almost like the outer “crust” of a poptart.

Cinnamon Raisin Scones

from Baking: From My Home to Yours


2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
2 teaspoons cinnamon
1 cup raisins


  1. Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  6. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler

adapted from Cooking Light


For the filling:
1 (16-ounce) package fresh strawberries, sliced
2 (6-ounce) packages fresh blueberries
3 medium peaches, peeled and sliced
Cooking spray
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt
For the topping:
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup milk
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white


  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9-inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350F for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

The day I made my favorite avocado feta salsa I went to the store specifically for those ingredients. My poor Landon and I were at the grocery store before 7 am because I desperately wanted to make the salsa and of course, we needed something to go with the salsa. I like pita chips with it over the thinner tortilla chips so that’s what we were going for. Only the Pepsi guys were stocking the shelves because hello! it’s 6:42 in the morning and that’s what the Pepsi guys do that early. I couldn’t get to the pita chips and it was too early for me to politely ask them to move. I bought some crackers and decided to just deal with it.

I got home, settled down on the couch for a nap, and then decided to just make some pitas! And then turn them into chips! So what if it would take all day, it was so be worth it.

Let me tell you, so worth it. I think these were even better than store bought. They were crispy on the outside but still a little soft on the inside. So good! The pita recipe I used sucked majorly so I’m not going to include it but the chips themselves were great.

Pita Chips


pita bread
1/3 cup olive oil
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt


  1. Preheat oven to 400.
  2. Combine olive oil, pepper, garlic powder, and salt.
  3. Cut triangle into 8 triangles and place on parchment lined baking sheet. Brush each triangle with olive oil mixture.
  4. Bake in preheated oven for 8-9 minutes or until lightly browned and crispy.

This is by far one of my favorite recipes ever. Avocado and feta are two of my favorite things ever and for them, I tolerate red onion and tomato. Seriously, best thing ever.

My mom made this a couple years ago and I literally stopped at the store on the way home to pick up the ingredients. And I was extra excited because I just knew my husband wouldn’t touch it so I was going to eat it all by myself. Well, husband loves it just as much as I do so now I have to make a double batch just for the two of us! We have this as dinner at least once a month during the summer.

I don’t put any herbs in here because I just don’t like buying them but my mom uses parsley and cilantro in hers, and both are excellent.

Avocado Feta Salsa


1 avocado, chopped
2 roma tomatoes, diced
1/4 cup red onion, finely diced
1 clove garlic
1 tablespoon red wine vinegar
1 tablespoon olive oil
4 ounces feta


  1. Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.