Sweet Sriracha Beef Lettuce Boats

I used to look at the bottle of Siracha and think "what would I ever use that for?"  Now after following a few recipes that included it, I can see how some people (who like it hot) could put it on everything!  I love the sweet and spicy combination on the beef and that the lettuce cools it all down.  In my opinion this is the PERFECT summer meal!

Ingredients:

• 3 Tablespoons Sriracha Hot Chili Sauce
• 3 Tablespoons Honey
• 1/4 teaspoon Cumin
• 2 Tablespoons Canola Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 1 Tablespoon Soy Sauce (I used reduced sodium)
• Cucumber
• 2-3 Tablespoons of Greek Yogurt
• 3 Tablespoons of Cilantro
• Dash of lime juice
• salt and pepper
• Romaine Lettuce
• 1 lb of Sirloin cut into cubes

Serves about 5

In a small bowl, combine Sriracha, honey, cumin, canola oil, salt, cinnamon, and soy sauce.  Mix them well.  Pour over beef and let marinate for 30-60 minutes.

Peel cucumber, seed, and dice.  Place cucumber in bowl and mix with Greek yogurt (adjust amount for size of cucumber and desired creaminess).  Stir in chopped cilantro and dash of lime juice.  Salt and pepper to taste.  Refrigerate until ready to use.  

Place grill pan on grill and add meat.  Cook until desired temperature is reached.  I usually cook these to medium well because it makes the most people in my house happy.  And well... a happy family = a happy mom!

Place beef on lettuce leaf and top with cucumber salsa.  And eat it like a taco!  

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Blueberry Cheesecake

It has been almost two weeks since we went blueberry picking and we are still eating the fruits of our labor!  I can't believe how fresh they still are.  (HAHA!  Yes I wrote this over a month ago... I am very behind!)  When I buy blueberries at the grocery store they usually only last a few days so I am quite impressed with the ones we picked fresh.  I guess that means that at the berries we buy at the grocery store take a long time to get there.  We picked these at Eagletree Farm in Leesburg and they never spray them with anything so they are perfect to eat right from the bush.  We have just a few fresh ones remaining, but lots in the freezer.

Ingredients:

• 3 1/2 Tablespoons of butter
• 1 1/4 Cups of Graham Cracker Crumbs
• 1 (8 oz) package of Cream Cheese
• 1 Egg
• 1/2 teaspoon of Vanilla
• 6 oz of Blueberry Preserves (I used homemade)
• 3/4 Cup Fresh Blueberries
• 6 Tablespoons Sugar

Serves 8

Melt butter in microwave.  Mix with graham cracker crumbs and press into bottom of pie plate.  Put in fridge until ready to use.  

Evenly spread layer of Blueberry Preserves on top of graham layer.

In a large bowl, beat cream cheese with mixer until creamy.  Next add in sugar, eggs, and vanilla.  Continue beating until ingredients are well blended.  

Evenly top jam layer with fresh blueberries

Pour cream cheese mixture over blueberries and bake at 350 for about 25-30 minutes.  Cheesecake will puff up slightly and turn a light golden color.  Cool completely before serving.  Store in fridge.

We have made lots of yummy treats with our blueberries this year.  Check out some of them below

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites

Grilled Corn on the Cob with Basil Sea Salt Butter

 I like to enjoy corn on the cob often during the season because I think it can give any dinner a summer twist.  I have made corn on the cob in the oven, on the stove, on a campfire, and on the grill.  Making it on the grill is SUPER easy and it eliminates all pots and pans!

Ingredients:

• 6 Ears of Corn on the Cob
• 2 Fresh Basil Leaves
• 4 Tablespoons of Unsalted Butter
• 1 teaspoon Lemon Juice
• Sea Salt to taste

Serves 6

Combine butter, lemon juice, basil leaves, and sea salt in small food processor.  Pulse until well combined. This works better if the butter is a LITTLE soft.  Then use a small rubber spatula to form into a log. I usually place it on a piece of plastic wrap and stick it in the freezer for a couple of minutes to harden it a little and make it easier to form.  Then I place it in fridge until I am ready to use it.  When it is cold it is easy to slice and place on top of corn.  

Soak the corn in the husks in cold water for about 15-20 minutes.  This will keep the moisture in the corn and keep the husks from burning.  

Place corn on the grill with the rest of your delicious dinner. Rotate the corn often.  Cook for about 15 minutes.  Carefully remove husks from cob, they will be HOT!

Serve immediately with the Basil Sea Salt Butter

I served this with Garlic Balsamic Flank Steak and Grilled Baked Potatoes.  

Summer Sangria

Our summer days are filled with TONS of fun activities.  My boys wear me out!!  In the evenings, it's nice to relax with a glass of wine, but it's even better when I can pretend it's healthy because it has fruit in it:)

Ingredients:

• 1 Bottle Pinot Grigio (chilled)
• 1 Cup of Sliced Strawberries
• A handful of Grapes
• 3/4 Cup Fresh Pineapple (bite size pieces)
• 1 Peach (sliced)

Combine all ingredients in pitcher and refrigerate until ready to use.  

Blueberry Muffin Mousse

We are still reaping the benefits of our blueberry picking (and will be for awhile since I froze a ton of them!)  We have been using them in smoothies, Blueberry Lemonade, in pancakes, and eating them plain.  The good news is they are super good for you and we are not sick of them yet! I had some pound cake in the freezer and decided I would WHIP this up!

Ingredients:

• 1 Cup plus 3/4 Cup Heavy Whipping Cream
• 3 +2 Tablespoons Powdered Sugar
• 1/2 Cup Milk
• 3/4 Cup Fresh Blueberries
• 2 Tablespoons of Mascarpone
• 4-5 Slices of Pound Cake

Serves 4

In a medium bowl (so cream doesn't splatter) combine 3/4 cup heavy whipping cream and 2 tablespoons of powdered sugar.  Beat with electric mixer on high until peaks form and it turns to whipped cream.  It's almost like magic!  Place in refrigerator until ready to use.

In a separate bowl, smash blueberries with a fork.  Then add the remainder of ingredients and beat with  electric hand mixer until it thickens.  Cut pound cake into cubes and distribute among dessert bowls.  Pour mixture over pound cake.  Refrigerate for 30 minutes.  Top with whipped cream and additional fresh blueberries.  Serve the same day.

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Cheesecake

Nutella Banana Fudgesicles

One of my favorite treats at Disney World is a frozen banana.  I am not sure if that is because it tastes so good or if it is because it is always so hot!  Either way I love them!  This banana fudgesicle satisfies my chocolate fix without too much fat, calories, or crazy ingredients.  Oh and the kids LOVE them too!  We have been trying a new popsicle varieties this summer... I am not sure who is enjoying it more-the kids...or me?!?  One of my favorites is the Strawberry Banana Creamsicle

Ingredients:

• 2 Tablespoons Nutella
• 3 Medium Bananas

Put ingredients in food processor and blend on until smooth.  Pour mixture into popsicle molds.  Place in freezer.  

Freeze for about 8 hours and enjoy!

If you are looking for something else to do with extra bananas check out 

Tracy's Version of the 2-Ingredient Cookie

Grilled Steak and Spinach Tacos

This is a perfect summer meal because you can eat it with the steak at more room temperature than straight off the grill (but eat it however you like).  That makes if not feel like such a heavy meal.  The pepper jack cheese adds just the right amount of spice and the tomatoes keep it cool!  Just a few basic ingredients for a delicious dinner.

Ingredients:

• 1 1/2 pounds of Flank Steak
• 1 1/2  Tablespoons Montreal Steak Seasoning
• 3 Tablespoons Olive Oil
• 1 teaspoon of Worcestershire Sauce
• 1/2 teaspoon of minced garlic
• 8-10 Flour Tortillas (taco size)
• 12 Sliced Cherry Tomatoes
• About 5 Cups of Baby Spinach (1 6 oz bag)
• 1 1/2 Cups of Shredded Pepper Jack Cheese
• Diced Red Onion (optional)

Serves 4-5 (two tacos each)

In a ziploc bag combine olive oil, Montreal steak seasoning, and minced garlic.  Add meat and marinate for about an hour.  Grill steak to desired temperature.  Let rest (uncovered- it's ok for the steak to cool a bit) for about 5 minutes, then cut in to strips.  Layer a handful of baby spinach on the tortilla, add steak strips, pepper jack cheese, slice tomatoes, and red onion (optional).  And there you go a PERFECT summer dinner!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Sweet Creamed Corn

A couple of months ago, my mother-in-law asked me if I liked Creamed Corn and I realized I didn't know because I had never had it.  I have grown up a little and will try just about anything (not that creamed corn is adventurous)!  I figured that her and I could figure out a recipe because if I was going to try Creamed Corn, it was NOT going to come from a can!!!

Ingredients:

• 3-4 Ears of Corn
• 1/2 Cup Heavy Cream
• 1 Tablespoon Flour
• 1 Tablespoon Milk (I used 1%)
• 1 1/2 Tablespoons Sugar
• Salt and Pepper to taste
• 2 Tablespoons of Butter

Serves about 5 people

 So I didn't dirty another pot, I just threw the corn, heavy cream, butter, sugar, salt, and pepper all back in the same pot that I just boiled the corn in over medium heat until butter is melted and mixture is hot.

 In a small bowl, whisk together the flour and milk until smooth.  Turn heat to high and stir for 1-2 minutes as mixture thickens.

This recipe could easily be doubled or even tripled for a larger batch to serve more people.

Be sure to check out our other DELICIOUS corn recipes!
Krazy Corn!


Herb Butter Corn on the Cob


Creamy Corny Rice

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Pound Cake with Fresh Blueberries and Whipped Cream

Blueberry season is in full swing so we are eating them all the time! The boys and I picked several pounds.  We pick at a local place call Eagletree Farm it is pretty close to us, it only takes about 20 minutes to get there and it is well worth the drive!!!  I have been making and baking all kinds of yummy treats like Blueberry Muffin Tops, Frozen Blueberry Cheesecake Bites, Blueberry Lemonade, and Frozen Yogurt Covered Berries.  Blueberries freeze great so you can have them year round.  I have lots more yummy stuff on my list to make so I will probably have to pick some more before the season comes to an end.  

Ingredients:

• 1 Loaf of Pound Cake (sliced into about 3/4 inch slices)
• About 1 1/2 Cups of Fresh Blueberries
• 1 Cup of Heavy Whipping Cream
• 2 1/2 Tablespoons of Powdered Sugar
• Sugar Crystals (optional)
• Lemon Extract (optional)

Depending on size of pound cake loaf, serves about 6

In a mixing bowl with tall sides, combine powdered sugar and heavy cream.  If you would like to flavor with an extract now would be the time.  I had planned to add a drop of lemon extract, but I realized I was out but I will try it next time.  With an electric hand mixer beat them together.  After about two minutes cream will start to thicken, continue for about 30 seconds more until it is thick and fluffy.  The very first time I made whipped cream this way, I thought I had just witnessed a magic trick.  It is pretty darn cool.  Put in fridge until ready to use.

Next, heat cast iron grill pan, place pound cake in skillet and "grill" until slightly browned.  My pound cake was pretty buttery so I didn't place any additional butter on the bread or in the skillet and it browned nicely.  But you may want to lightly butter both sides before grilling to get the nice carmelized texture.  

While you are "grilling" the pound cake, mash about a cup of blueberries with a fork making a blueberry smash sauce.  Top grilled cake slices with blueberry sauce, whipped cream, and additional fresh blueberries. Sprinkle a little crystal sugar and ENJOY!

If you are looking for some other recipes using blueberries check out the recipes below
Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse

Chicken Salad Lettuce Wraps

Last weekend, my husband wanted Picnic Perfect Chicken Salad Sandwiches, I on the other hand felt like I had had enough bread.  I decided to try something different, I made a lettuce wrap with the chicken salad.  There was really nothing too it (except a lot less calories)!  I will definitely be making these again!!  SOON!

Ingredients:

• Picnic Perfect Chicken Salad
• Romaine Lettuce

Follow recipe for Picnic Perfect Chicken Salad, but instead of putting it on a croissant, bread, or pita wrap it in a leaf of Romaine Lettuce.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Zucchini and Yellow Squash

I love making vegetables on the grill, because it is one less pan in the kitchen.  Which means one less thing for me to wash!  And that always makes this mom happy!!!  This is a very basic recipe that can be served with just about any meat from the grill.  

Ingredients:

• Olive Oil
• Lemon Zest
• Salt 
• Pepper
• Pinch of Crushed Red Pepper
• Zucchini
• Yellow Squash

Wash the outside of the vegetable.  I usually use a potato peeler and take of a few strips of the skin.  Cut zucchini and yellow squash into uniformed size pieces.  This helps to make sure that they cook evenly.  Place in large bowl.  Drizzle with olive oil (you want the veggies to be very lightly coated) and salt and pepper.  Sprinkle on a pinch of crushed red pepper and about a 1/2 teaspoon of lemon zest.  Toss until coated well.  

Place the zucchini and squash on the skewers.  Remember if using wooden skewers you need to soak them in water first.

Place on the grill for about 8 minutes turning throughout to make sure that all sides are cooked.  

I served this with Tequila Lime Shrimp and Cumin Brown Rice... definitely the perfect combination!  They take just about the same time to cook so there is no worries about timing.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Herb Butter Corn On the Cob

In my opinion nothing says summer quite like corn on the cob.  I love that it is only the first of June and we have already had it twice!  I typically either boil the corn or soak it in water for about 10 minutes and cook it on the grill.  Both are yummy!  The Herb Butter Steak House Steak recipe is one of our most popular recipes so I figured I would see what else I could do with the butter.  The whole family liked this variation.  Next,  I will try it with potatoes (don't act so surprised, if you follow me you know I will do anything with potatoes)

Ingredients:

• 4 Ears of Corn on the Cob
• Herb Butter (I only make half of the recipe for the corn)
• Sea Salt

Cook the corn on the cob as you normally would.  This time, I boiled it.  I place the corn in the pot of water, bring it to a boil, and cook for 5 minutes after water comes to a rolling boil.  Remove corn from water and roll in Herb Butter.  Sprinkle with a little sea salt and enjoy!

I know corn on the cob is meant to be eaten off the cob, but sometimes my family likes it cut off.  Either way is fine with me.

 I served this with Skinny Spinach Mac & Cheese and Sweet Cajun Chicken.  Both of which are MUST MAKES!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

The EASIEST Corn Salsa you will EVER make!

I used to think that I didn't like salsa because I didn't care for tomatoes or onions.  One day I decided to run a jar of salsa through the food processor to see if I would like it better.  It was amazing.  I got all of the great flavors but I didn't have to pick around the big chunks.  I have grown up a little bit and like the ingredients a little more, but I still prefer a more blended salsa.  Every time I go to Chipotle I want to get the corn salsa on my burrito bowl but I can't get passed the onions.  I love the sweetness that the corn adds to the burrito so I decided to come up with something on my own.

  Ingredients:

• 2 Ears of Corn (you could use a can of corn, but in my book fresh is definitely the way to go plus it is in season right now!)
• 1 Can of Rotel Cilantro Lime Tomatoes
• Fresh Cilantro (to taste)
• 1/2 Can of Black Beans (optional, I don't usually add them but I might next time)

Cook the corn and let cool.  I usually boil it and cut it off the cob after it has cooled, but you can grill it or use your favorite cooking method.

Process the can of Rotel tomatoes and the cilantro in the food processor until desired consistency.

Just in case you need a visual to see what kind of tomatoes I used

 Place tomato mixture and corn in a bowl and mix together.  You can serve immediately or keep in refrigerator until ready to eat.  This is perfect with tortilla chips, but is AWESOME with Barbacoa Tacos!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.