Buffalo Chicken Drumsticks

This recipe is SO simple. You only need 3 ingredients.  I love a simple recipe.  These are like giant buffalo wings!  You can use any spicy buffalo wing sauce that you have on hand.  I had Franks RedHot on hand so that’s what I used! Give these a try and let me know what you think.

Buffalo Chicken Drumsticks


8 chicken drumsticks
1/2 cup buffalo sauce
1 Ranch seasoning packet

Optional: Ranch/Blue Cheese Dressing

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

Sprinkle the ranch seasoning over the drumsticks evenly.

Bake chicken in the oven for 45 minutes. Remove from the oven and brush buffalo sauce  on the drumsticks and place back in the oven for another 10-15 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) They are done with the meat is no longer pink at the bone and the liquid runs clear or when chicken reaches an internal temp of 165°.  Let rest a few minutes and then serve with ranch or blue cheese dressing.   20200517_004240.jpg

Peanut Butter & Jelly Bites (Low Carb)

I made up these little bites when I was doing Low Carb diet.  I needed something to cure my sweet tooth and these were perfect.  They are made with mini fillo dough shells.  You can buy in your local grocery store.  The shells can typically be found in the frozen food section, usually by the pie crusts! They are really delicious!

Peanut Butter & Jelly Bites (Low Carb)

15 mini fillo dough shells, thawed
6 oz softened cream cheese
4 T creamy peanut butter
1 T sugar substitute (I use Swerve)
1/4 cup sugar free raspberry jelly

Directions: I a medium bowl, add in the cream cheese and sugar substitute and cream using a hand mixer.  Add in the peanut butter and continue to mix with hand mixer. You are looking for a creamy smooth texture.

Scoop the mixture evenly into the fillo dough shells and top with a small scoop of jelly. Enjoy!

If you plan on eating later or the next day you can make the peanut butter mixture and put in the refrigerator until ready to use.  These don’t store very well as after a few hours they may start to get soggy.


Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!





Roasted Baby Potatoes

I am a potato lover through and through!! There are millions of recipes out there for potatoes. This one is very simple but very delicious. It’s a nice and simple potato side dish!

I really love the baby potatoes. I love that they come out crispy on the outside but tender on the inside. I love that they are easy to work with. No peeling, and you can cook them whole. I prefer to cut in half to get them crisper and to get more flavor on them!

Give this recipe a try! It’s super basic but super delicious, too!

Roasted Baby Potatoes

1 lb baby potatoes, cut in half or left whole
4 T olive Oil
1/2 T garlic powder
1/2 T onion powder
2 t salt (+more for sprinkle)
2 t pepper
2 t rosemary
1/2 c up Parmesan or Romano cheese, grated
2 T butter, optional

Directions: Preheat oven to 400°. In a medium bowl mix together olive oil, rosemary, garlic and onion powder, salt and pepper. Add in the potatoes and mix well completely coating the potatoes with olive oil. Add the potatoes to a baking sheet and lay out in one layer. Don’t have potatoes on top of each other. Bake in the oven 40-50 minutes, mixing half way through.

Cook potatoes more or less depending on how crispy you want them to be. Once time is up remove from the oven add in the butter (if using) and mix to let it melt then sprinkle with salt and cheese. Once potatoes are fully coated add to a serve bowl and enjoy!


Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

If you’ve followed me for a while you’ll know how much I love BACON!  I literally love it!  I can eat it all by itself or I can make a sandwich with it.  BLTs are classic sandwiches. I feel like when someone hears you made a BLT for dinner, the immediate response is “Oh that sounds so good!”  It’s just the truth!!  I made this fancy verison of a BLT.  I kicked it up a few notches with the one! Feel free to add more or less of an ingredient. I love arugula so I add a lot and I love bacon so I add a few slices! More bacon the better!

You will want to give it a try. The flavors in the sandwich will be an explosion!

Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

Yeilds 2 Sandwiches

4 slices sour dough bread
8 slices, bacon cooked, crispy
1 medium tomato, thinly sliced
1 cup fresh arugula
4-6 slices fresh mozzarella
1.5 T extra virgin olive oil
2 garlic cloves
2 t Italian Seasonings
1 t salt

Directions: Preheat oven 400.  In a small bowl mix together 1 T extra virgin olive oil and Italian seasoning.  Set aside.  Take the garlic cloves and cut off the top exposing the flesh of the garlic.  Rub the garlic on the sourdough bread, both sides.  Next brush the olive oil mixture on the bread to fully coat on both sides.  Place in the oven for 4-6 minutes until it gets crisp. Then add 2-3 slices of fresh mozzarella to 2 of the pieces of bread.  Heat another 2-3 minutes (optional, this is just to lightly melt the cheese)

In another bowl add the arugula, (more or less if you prefer)  drizzle with remaining half table spoon of olive oil and season with salt. Set aside.

Once the bread is done, remove from the oven and assemble the sandwich.  Add half the arugula mixture to both pieces of bread on top of the fresh mozzarella, next add 2 slices of the tomato and 3-4 slices of bacon.  Top with other slices of bread and cut in half and enjoy!  It’s a beautiful looking sandwich and it taste even better then in looks!


Fried Spam & Onion Noodles

Comfort food is something we all crave from time to time.  Living right now during this pandemic we have to take what we have and be able to make a delicious meal.  Luckily groceries stores are starting to be more stocked then they were 2 months ago, but going through this has made me realize a few things.

It’s made me realize how important stable pantry items are.  You know, the foods that don’t spoil for ages.  Things like pasta, noodles, tuna, spam, rice, beans, etc.  I usually have some of these items in my pantry normally and I’m sure you do as well.

I love being able to take some basic ingredients and pantry items and make a delicious meal out of it! I want to finish that meal and be like, “Wow, I can’t believe that tasted, that good.”

That’s where this came in.  My mom loves Spam.  I literally never buy it because it’s not really good for you, and it’s full of salt. But I grabbed some at the store.  I bought the low sodium spam, which makes me feel slightly better about eating it.  It’s okay though, it’s not a regular occurrence.  #treatyourself

I put this dish together and I was beyond happy with how it came out.  It’s so easy to make, and really is quite delicious.  Hey for a quick, throw together meal, it was outstanding!  I will totally be making this again!

Fried Spam & Onion Noodles

2 Servings


12 oz egg noodles
1 can Spam, low sodium
1 small yellow onion, diced
1/2 T olive oil
4 T butter or margarine
3 T Romano cheese
salt, to taste
pepper, to taste
1 avocado, optional

Directions: Cook the egg noodles according to package.  While the egg noodles are cooking, heat a medium sauté pan over high heat.  Let heat up and then add the olive oil and let heat a minute or 2.  Next add in the onion and let cook until slightly tender, 2-3 minutes.

Small dice up the spam.  Add the spam in the pan with the onions and lower burner slightly.  Let cook until they start to char slightly and then flip over the pieces with a spatula.  Keep cooking until you get the spam to be nice and crispy on the outside.  About 8-10 minutes.

If the spam isn’t getting crispy make sure that it’s flat in the pan and leave there for several minutes about 4-5 before turning it.

Once the spam is crispy enough for you remove from the pan and lay out on a paper towel to soak up any additional grease.

When the noodles are done, remove with a slotted spoon and add to a large bowl.  Add in the butter and mix well. Season with salt and pepper.  Stir in the Romano cheese.

Add the noodles to 2 bowls and top each both with half of the spam mixture.  Top with sliced avocado and a little sprinkle of cheese. Enjoy!