I had planned on posting a fun Easter treat today but… if you follow me on Instagram, you know that I accidentally left a grocery bag on the husky’s crate and she managed to open a bag of pretzels and a bag of Cadbury mini eggs in the 30 minutes we were gone yesterday.

She didn’t even eat them. (Thankfully.) She just tore the bags into a million pieces and stood in the middle of a sea of pretzels and chocolate, looking quite pleased with herself when we walked in.

Anyone want a husky?

So you’re getting an Easter brunch idea instead! With my husband gone, I think I’m going to skip our usual ham lunch and thought these biscuits sounded like a way to still have ham but make my life a lot easier.

I’m obsessed with honey ham lately and biscuits are one of my favorite foods… I could’ve eaten the entire recipe myself. Luckily I have boys who ate all of them so I couldn’t!

And then they all argued because the baby had 4 and the other two only got 3.

And now we’re going to the grocery store this morning for another can of biscuits so I can make them again.

Two years ago: Orange Sweet Rolls
Three years ago: Honey Chicken
Four years ago: Applesauce Granola
Five years ago: Chocolate-Chocolate Chunk Muffins

Honey Ham Biscuits

adapted from Plain Chicken


1 10-count can of biscuits (with layers)
1/2 pound deli-sliced honey ham
1 cup swiss cheese, shredded
2 tablespoons butter, melted
2 tablespoons honey


  1. Preheat oven to 400F. Line a baking sheet with parchment or spray with oil.
  2. Separate your biscuits into 2 layers; placing the bottom halves on your prepared baking sheet. Top with a mound of swiss cheese and ham. Place top of biscuit on top. Brush the tops with the melted butter.
  3. Bake for 12 - 15 minutes or until golden brown. Warm the honey in the microwave just until liquid. Brush on top of biscuits as soon as they come out of the oven. Serve hot!


Nope, no need to wipe your screen to get rid of that black speck. That’s a piece of pepper that I somehow overlooked in 27 different photos of this dish. Ugh.

I almost scrapped this post because of that stupid pepper piece but my boys loved it so much that I just had to share. They absolutely love Sweet and Sour Chicken and would happily eat it every night but I just haven’t been up to frying lately. I was watching a vlog the other day and whoever I was watching mentioned Sweet and Sour Kielbasa – I started searching for a recipe immediately.

The great thing about this recipe is that, even though it’s a slow cooker recipe, it’s ready in 2 hours! So if you’re an amazing procrastinator like me, you can still have dinner ready in time if you’re too lazy/tired/busy on Pinterest to put it in the slow cooker first thing in the morning. I actually put it in the slow cooker right before we left for soccer practice and by the time we got home, it was ready to go.

My boys went nuts over it. They ate all of it. All of it. My two older boys were actually arguing over who was going to eat what was left on the baby’s plate (there was none).

One year ago: Buffalo Chicken Meatballs
Two years ago: Hot Cross Buns
Four years ago: Pretzel Bites
Five years ago: Tomato and Goat Cheese Tarts

Slow Cooker Sweet and Sour Kielbasa


2 cups ketchup
1/2 cup brown sugar
2 tablespoons worcestershire sauce
2 tablespoons butter
1/2 cup onion, diced
4 tablespoons white vinegar
1/2 cup water
salt and pepper to taste
1 pound kielbasa


  1. Put ketchup, brown sugar, butter, onion, white vinegar, water, and salt and pepper in the bottom of a slow cooker. Stir until combined.
  2. Slice kielbasa into bite-sized pieces. Put in slow cooker and stir to coat with sauce.
  3. Cook on low for 2 hours or high for 1 hour.
  4. Serve hot, over rice if desired.


Can we talk TV for a minute? I have to get this off my chest.

My husband and I finished Breaking Bad last week. I’ve heard so much about it over the past few years so I just knew we were going to love it. We kind of hated it. Well, we hated the first 3 seasons. It took us 3 months to get through them. I finally got really into it in the last episode of the 4th season. Like, really into it. Like, WE HAVE TO WATCH ALL THE EPISODES RIGHT NOW into it. And then when we finally made it to the very last episode? That everyone said was perfect? That everyone said they cried over?

It was stupid. And I hated it. And I wish I’d never even started the show.

Ugh. It was like LOST Part 2 for me. Super frustrating ending where nothing was really wrapped up.

I’ve given up on TV. Except I’m currently marathoning The White Queen (again) because I’ve been sucked into The Cousins’ War book series by Phillippa Gregory (again).

We really loved these Sweet Pork Tacos with Cilantro Ranch Dressing though. I tend to avoid recipes that call for ranch in places that ranch wouldn’t typically go. But this one appealed to me because the ranch is blended with green salsa and I am obsessed with green salsa. Plus cilantro and you guys know I’m also obsessed with cilantro.

The pork is slow cooked in a sweet and spicy mixture and was perfectly delicious on it’s own. My husband is really weird about tacos – he only likes ground beef with taco seasoning in his tacos – but he loved this and the next day he mixed up a bowl of just the pork and dressing and had it for lunch.

One year ago: King Cake Cupcakes
Two years ago: Chewy Chocolate Chip Cookies
Three years ago: Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting
Four years ago: Slow Cooker Bourbon Chicken

Sweet Pork Tacos with Cilantro Ranch Dressing


For the pork:
2 to 3 pound pork roast
3 cups Coke
1 cup brown sugar
2 cloves garlic
1 4-ounce can diced green chilies
1 15-ounce can tomato sauce
1 packet taco seasoning
For the dressing:
1 cup salsa verde
1 packet ranch dressing mix
1/3 cup cilantro
1/3 cup mayonnaise
1/3 cup sour cream
1 clove minced garlic
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 cup sugar
For serving:
shredded cheese


  1. Place pork in the slow cooker. In a mixing bowl, whisk together Coke, brown sugar, garlic, diced green chiles, tomato sauce, and taco seasoning. Pour over pork. Cook on low for about 8 hours or until the meat is easily shredded. Shred and place in a large bowl. Pour about 1/3 of a cup of the cooking liquid over the shredded pork and stir.
  2. To make the dressing, put all ingredients in a food processor and process until the cilantro is well chopped and distributed.
  3. Serve in tortillas with cheese.


Spaghetti Squash Bolognese is the Paleo answer to everyone’s favorite pasta dish. 

You guys. I have gotten in the worst food habits lately. I can’t even tell you that last time I went to the grocery store for actual meal ingredients. In the past week alone, we’ve had Qdoba, McDonald’s, and Chik Fil A. It’s bad.

I think I’ve mentioned before that I put on about 10 pounds after my husband got home from Afghanistan and I lovingly call those 10 pounds my “wine weight” because I needed a whole lot of wine to survive those first few months. But then in the past couple months I’ve put on another 5 or so because of my crappy diet. Ugh.

So it’s time to buckle down and be one of those annoying people on a diet.

The Paleo diet has worked well for me in the past – but don’t worry, this blog will never be a Paleo blog – so I’m kind of going in that direction. It’s not something I can go longterm or even for every meal but I feel like going high protein, high fat, low carb is never really a bad thing.

This spaghetti squash bolognese is so good and definitely one of my favorite “diet” meals. It’s so rich that it doesn’t even feel like you’re eating something low carb. It’s got ground beef, pork, and bacon so it’s got plenty to keep it interesting.

I wasn’t a spaghetti squash fan for the longest time and then I got addicted to this Paleo Pad Thai when my husband was deployed and now I can’t get enough! I definitely recommend cooking it until it’s super soft – if it’s crunchy, I’m not eating it.

Spaghetti Squash Bolognese


1 spaghetti squash
salt & black pepper to taste
2 tablespoons butter
1 onion, diced
1 carrot, diced
1 stalk of celery, finely diced
1 clove of garlic, minced
1/2 pound ground beef
1/2 pound ground pork
4 slices bacon, chopped
1/2 cup full-fat coconut milk
3 ounces (1/2 small can) tomato paste
1/2 cup dry white wine
salt and black pepper to taste


  1. Preheat oven to 375F.
  2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes soft enough that the "noodles" start to separate from each other.
  3. Scoop the "noodles" out into a separate bowl.
  4. While the squash bakes: In a large skillet over medium-high heat, melt the butter. Cook the onion, carrot, and celery until they soften just a little. Add the garlic and cook for an additional minute.
  5. Add the ground beef, pork, and bacon, and cook until no pink remains. Once the meat is done, add the coconut milk, tomato paste, and white wine and simmer over medium-low heat for 20-30 minutes or until the sauce is slightly thickened.
  6. Add sea salt and black pepper to taste before removing the sauce from the heat.
  7. Serve over the roasted spaghetti squash.



I’m struggling these days with dinner. My husband is pretty strict paleo and I know the paleo diet would be good for my kids, but I feel bad inflicting it on them. I mean, I did about 5 months of paleo when my husband was deployed and well, that was enough for me. I no longer feel the need to deny myself the amazingness that is cheese. Or froyo. Or margaritas.

For the past few months I’ve been making a paleo meal one day, nonpaleo the next… and just repeating that pattern. The kids would eat sandwiches or cereal on the paleo days and my husband was on his own on the nonpaleo.

I finally figured out that all I have to do to keep everyone happy is cook a ton of meat and just use half of it in something delicious, like pasta or tacos or whatever. I am ashamed that it took me this long to figure it out.

So I made these for my kids last night and my husband had the remaining pork on a salad. The kids gobbled these up and they are complained that the sauce was too spicy but they kept right on eating.

The pork is slow cooked so it’s hands-off for the most part. At the end of the day all you have to do is shred it and roll it into tortillas with some tasty cheese. Mmm.

Two years ago: Bang Bang Shrimp
Three years ago: Funnel Cakes
Four years ago: Pumpkin Turtle Cupcakes

Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce

adapted from Iowa Girl Eats


3 – 3.5lb boneless pork loin
2 cups chicken brother
1 onion, chopped
6 cloves garlic, peeled
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
8 ounces queso fresco, shredded (or Monterey Jack)
18 corn tortillas
guacamole and salsa, for serving
For the Chipotle-Ranch Dipping Sauce:
1 cup ranch dressing
1 Chipotle Pepper in Adobo Sauce + 1 teaspoon sauce


  1. Put pork loin in slow cooker. Add chicken broth, onion, garlic, chili powder, cumin, and salt. Cover and cook on low for about 7 hours. At least point pork should be falling apart. Remove it to a plate and shred with two forks.
  2. Preheat oven to 425F. Line a large baking sheet with aluminum foil or spray with oil.
  3. Wrap 6 tortillas in damp paper towels and microwave for about 30 seconds to soften them. Place a heaping spoonful of pork on each tortilla followed by a spoonful of queso fresco. Roll and place seam side down on the baking sheet. Repeat using the remaining ingredients. Spray the tops of the taquitos with oil.
  4. Bake for 13-15 minutes or until golden and crunchy.
  5. While the taquitos are baking, make your sauce by combining the ranch, chipotle pepper in adobo and adobo sauce in a blender and blend until smooth.