cookbook update!

cookbook cover

I am SO excited to finally announce that my cookbook, Cooking with Coffee, is up for pre-sale!

The book comes out in November (officially), but seeing the cover and listing online is UNREAL. I mean, I know I submitted everything months ago and did the edits, but seeing it up online truly makes it feel like it’s completed.

The timing of this book could not have been crazier.

I think I signed the contract the month before finding out we were pregnant, so pretty much everything was tried, tested, shot, written, and edited before little man’s arrival. Whew! It was a crazy 9 months, to say the least.

coffee granola

Despite all the late nights and weekends that were completely consumed with cooking dishes and brewing coffee, it was totally worth it.

I may cry when I first get to hold this book in my hands. To actually see it printed and bound and all put together. I had such a fantastic experience working with my editor and the publishing company, and I CANNOT wait for you guys to see it!

coffee truffles

Cooking with Coffee: Brewing Up Sweet and Savory Everyday Dishes is now up for pre-order just about everywhere!

Thank you, thank YOU for reading and for being as excited for this as I am!

homemade freezer breakfast sandwiches

I wasn’t planning on sharing these yet (and only have one picture!), but I got so many comments on Facebook and Instagram that I figured, what the heck?

Get ready for the quickest post ever.

I’d been wanting to try making some homemade breakfast sandwiches for a while now, and finally made some time earlier this week to make a batch.

freezer breakfast sandwich

I had my first one this morning for breakfast at work, and man, was it good. These barely took any time to make (most of it was hands-off), and now we’re stocked with a few quick breakfasts for crazy weekday mornings!

Homemade Freezer Breakfast Sandwiches

Got 15 minutes? Then you've got time to make a batch of breakfast sandwiches to stock your freezer. Easy, quick, and hearty!

Ingredients:

  • 6 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 slices of thick cut bacon
  • 3 slices sharp cheddar cheese
  • 6 english muffins

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray a 6-cup muffin tin (or 6 cups on your muffin tin) with oil. Crack one egg into each cup. Break the yolks with a fork, and sprinkle with salt and pepper.
  3. Place the bacon on a foil-lined baking sheet.
  4. Bake the eggs and the bacon at 375 for 12 minutes. Remove the eggs from the oven.
  5. Let the bacon cook a few more minutes, or until as crisp as you like it. Once done, place bacon on a paper towel to soak up any extra grease.
  6. Let the bacon and eggs cool.
  7. Break the bacon into 2-3 pieces each.
  8. Layer the bacon, 1 egg, and 1/2 slice of cheese on each english muffin. Wrap in foil and put into ziploc bag. Freeze.
  9. When ready to serve, remove from foil. Wrap in a paper towel and heat for 1 - 1:30 minutes in the microwave.

balsamic spiced grilled chicken salad

I don’t know how things have been for you this year, but summer has been BRUTAL. It’s either pouring down rain or so muggy that you’re immediately sweating when you step outside.

These hot and muggy nights mean one thing in our house: we’re eating a lot of salads.

balsamic grilled chicken salad

I know I’ve talked about this before, but the bad thing about living in a small town is that there aren’t many shopping options. I mean, my town has one stoplight, so there’s definitely no mall nearby.

Thankfully, one of the options we have is a really nice Food Lion and it has a pretty rockin’ produce section. Have you been in one lately? They redid ours a few years ago, and it’s so nice and bright. It makes grocery shopping a little more fun, for sure.

This month, I had a chance to work with Food Lion and Clever Girls to try out Food Lion’s recipe portal and share my experience. Since I already love grocery shopping and cooking, this was a no brainer! Go shopping – make a meal – submit a recipe – easy!

balsamic grilled chicken salad

I’ve used other online recipe sites in the past, and I think the Food Lion recipe portal is one of my favorites already. It is really easy to use and has tons of options for searching to find exactly what you’re looking for. Plus, entering and sharing recipes is crazy simple! Some other options I’ve tried before make it so tough to upload a recipe, but not here. You don’t have to enter ingredients separately or take 12 different steps to submit anything. They made the system extremely user friendly.

For my recipe, I chose to do one of our favorite salad mixes right now.

This is so easy on a hot weeknight or as a light, late dinner on a weekend after doing things around the house all day and – ahem – taking care of a 3 month old. Sometimes, dinner isn’t the first priority! But meals like this make it easy to still eat well.

We love arugula, so we used that as a base, and then topped it with some of our favorites: a marinated and grilled chicken breast, tomatoes, green olives, red onion, artichoke hearts, and feta or goat cheese. If you’re not making a salad like this yet, do it!

My Balsamic Spiced Grilled Chicken Salad can be found on the Food Lion recipe portal here – make sure to check out all the other great recipes on the site!

balsamic grilled chicken salad

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

pesto and goat cheese greek yogurt dip

Summer is the perfect time for dipping. Dipping ice cream, dipping into the pool, and dipping fruits, veggies, and chips.

I love having an arsenal of easy dips to whip up as a quick, cool lunch on the weekend or an afternoon snack or speedy appetizer.

pesto goat cheese dip

This dip is everything I love about this time of year, made in minutes, and the perfect option for these Late July Sea Salt chips or any variety of veggies!

I love having hot dips or more hearty items during fall and winter (basically, football season) because those dips often stand in for meals while we’re watching the game.

But in summer, I want something lighter – brighter – and most importantly, cold.

pesto goat cheese dip

This dip honestly takes minutes to make!

I took a couple containers of Stonyfield plain greek yogurt and stirred in some salt, pepper, a few spoonfuls of pesto, and crumbled goat cheese.

That’s it! So easy, so delicious, so perfect with chips and veggies on a hot summer day.

pesto goat cheese dip

Pesto and Goat Cheese Greek Yogurt Dip

Looking for a new dip to serve poolside or before dinner for friends and family? Try this new spin on a yogurt dip - full of summer flavor thanks to the basil, and a little tang from the goat cheese. It takes minutes to make and disappears just as quickly!

Ingredients:

  • 2 5.3 oz. containers Stonyfield plain greek yogurt
  • 2 Tbsp prepared basil pesto (storebought or homemade)
  • 1/4 cup goat cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Directions:

  1. In a medium bowl, mix everything together.
  2. Chill for at least 10 minutes before serving

This post was created in partnership with Stonyfield and Late July. As always, all opinions are my own. Thank you for supporting brands that support us!