Overnight Oats

 I've been making overnight oats a lot lately. With a baby at home, I need easy ways to make sure I'm feeding myself. Anyone who has breastfed will tell you that the constant refrain we hear is "EAT MORE OATS." The good news is this doesn't have to be boring, and these overnight oats recipes from Lemons + Zest have been amazing. 

So why am I sharing them here if they are so great? Well... a few reasons. 1) I want to list the ingredients in the order I find it makes sense to add them (based on what measuring spoons you have active). 2) I find a few of these need a little extra liquid, so I want to record my preferences. 3) I've had a few beloved recipes disappear when blogs get abandoned, so I don't want to risk losing these recipes I've been making multiple times a week. 😅

My method; I set out four mason jars and line up the ingredients. Add all ingredients to each jar, stir well, seal (I got plastic lids that are so convenient), stick in the fridge for at least 8 hours (but up to 5 days depending on ingredients... any fruit or veggie inclusions shorten this time), and enjoy hot or cold! I find that a 1/4 cup works best for me with the size of my mason jars... so I just do two of those to make the 1/2 cup of oats and milk. Recipes like the blueberry muffin oats call for a 1/4 cup of berries so that's a bonus one less thing to wash.

Below are my favorites, from best (I make this every week) to yeah ok (I rotate these through between the cold brew one 😜). 

Vanilla Cold Brew Overnight Oats

5 stars, I make this every week. Hands down my favorite and the recipe that made my husband go "oh wow, these are like REALLY good" - he eats oats 4-6 times a week now too. 

• 1/2 cup rolled oats (regular or gluten-free)
• 1/2 cup milk of choice (I use oat milk)
• 2 Tbsp cold brewed coffee (I use Bizzy, but making a shot of espresso works great too)
• 1 tsp chia seeds
• 1-2 tsp peanut butter (I scoop using the tsp and don't worry if it's mounded. Whatever goes in the jar goes in.) (The original calls for vanilla almond butter but I'm not buying any more variations.😜)
• 1 tsp vanilla extract
• 2 tsp maple syrup or honey (I go maple.)
• dash of sea salt

Cinnamon Roll Overnight Oats

4.75 stars, I love these but they are heavy on the sugar so I don't do as often. 

• 1/2 cup rolled oats (regular or gluten-free)
• 1/2 cup milk of choice (I use oat milk)
• 3 Tbsp vanilla greek yogurt (I use nondairy vanilla yogurt.. I've done both the 3 tbsp as written and just used two cartons for the four jars, splitting one carton between two jars. Both turned out great.)
• 1 tsp chia seeds 
• 1/2 to 1 tsp cinnamon (I do 1 tsp, since that measuring spoon is already out 😜)
• 2-3 tsp brown sugar (or maple syrup, but brown sugar is really more authentically cinnamon roll flavor)
• dash of sea salt

I never noticed the cinnamon drizzle and icing drizzle options she includes... those sound really decadent and I might try the icing next time. 😂

    Cinnamon drizzle: Whisk together 1 Tbsp maple syrup and 1/4 tsp cinnamon. Drizzle over top of oats.

    Icing drizzle: whisk 3 tbsp powdered sugar, 1 tsp melted butter, a drop of vanilla, and milk (add 1 tsp at a time until desired thickness). Drizzle over top of oats. 

Blueberry Muffin Overnight Oats

4.75 stars, rounding out my top 3. 

• 1/2 cup rolled oats (regular or gluten-free)
• 1/2 - 3/4 cup milk of choice (I do just under 3/4 cup oat milk)
• 1 tbsp nut butter (The original calls for cashew butter but I'm not buying any more variations... I have been loving honey-roasted peanut butter in this.) (I scoop a rounded tbsp and don't worry about it being perfect.) 
• 1 tsp chia seeds (original calls for 1 tbsp ground flax - optional)
• 2 tsp maple syrup or honey (I do maple)
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup blueberries (I use frozen - it takes a little longer to heat in the morning, but otherwise no issues with this substitution. Cheaper, easier to have on hand!)
• dash of sea salt

Peach Pie Overnight Oats

4.75 stars, tied with Blueberry, so still in my top 3? XD After discovering this one I hardly make the cinnamon roll ones anymore. 

• 1/2 c rolled oats, regular or gluten free
• 1/2 cup almond milk, or milk of choice (I do oat milk)
• 2-3 Tbsp vanilla or peach yogurt (I do nondairy vanilla)
• 1 tsp chia seeds (optional if not on hand)
• 1-2 tsp maple syrup or honey
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/3 cup diced peaches, fresh or frozen (I do frozen, same reasons as blueberries above. Sometimes the frozen are a little crunchy, fresh would undoubtedly be superior, but I never seem to have access. ;P)
• dash of sea salt

Chocolate Peanut Butter Overnight Oats

4 stars. Good alternate, not my top 3, but solid option

• 1/2 cup rolled oats (regular or gluten-free)
• 1/2 cup milk of choice (I use oat milk)
• 1 tsp chia seeds
• 1 tsp cocoa powder
• 2-3 tsp peanut butter (I scoop using the tsp and don't worry if it's mounded. Whatever goes in the jar goes in.)
• 1 tsp vanilla extract
• 2 tsp maple syrup or honey (I use maple.) 
• dash of sea salt

Coconut Cream Pie Overnight Oats

3.5 stars. Good, but I would have preferred only having one of these prepped. Multiple in a row was too much. If I make it again, I will just do two jars. Also, my husband doesn't like the texture of coconut so I leave that out of his. 

• 1/2 cup rolled oats (regular or gluten-free) 
• 2/3 cup unsweetened coconut milk or milk of choice (I had almost enough in the can to do four jars - I put 1/3 cup in each jar, then filled the 1/3 cup measuring spoon halfway with coconut milk and topped it with oat milk. Anything to not open a second can. 😜)
• 2 Tbsp coconut flavored yogurt (I used two cartons of coconut milk coconut flavored yogurt.) 
• 2 Tbsp shredded coconut
• 1 Tbsp chia seeds (I might just use 1 tsp next time, like all the other recipes do.) 
• 2 tsp maple syrup
• 1/2 tsp vanilla
• dash of sea salt

Carrot Cake Overnight Oats

3.5 stars. Doesn't last as long in the fridge as some of the others. I would probably only make two if I make it again. Again, I leave the coconut out of my husband's jars. 

• ½ cup rolled oats (regular or gluten-free)
• ⅔ cup milk of choice
• ½ large carrot, shredded (I used about 1/4 cup preshredded)
• 1 ½ Tbsp coconut shredded or flaked
• 1 Tbsp chopped pecans or walnuts
• 1 Tbsp raisins
• ½ tsp cinnamon
• ½ tsp vanilla
• 1-2 tsp maple
• dash of sea salt

Pina Colada

3 stars. I didn't plan to make these again so I closed the tab and now I can't find this recipe. (It was from a different blogger.) 

My husband's ranking; cold brew, blueberry muffin, cinnamon roll, peach pie, chocolate peanut butter, carrot cake, pina colada, coconut cream pie. 

Potato-Horseradish Gratin with Caramelized Onions

I first made this recipe on February 25, 2012. I know this because the menu for that dinner party is still the bookmark on page 862 of Southern Living's 1001 Ways to Cook Southern, a gift I received from my now mother in law when Brian and I moved to North Carolina from Massachusetts the summer of 2011. That February dinner party night I served a Rosemary-Thyme Rib Roast. Potato gratin has since made its way to my Easter table. Last year there wasn't time for this more involved version of the dish, and I went a more classic route. This year I am trying it as a make ahead dish - I'll let you know how that works out when I edit to add pictures in a couple days!

Potato-Horseradish Gratin with Caramelized Onions

from Southern Living's 1001 Ways to Cook Southern
makes 8 servings   ||   prep: 1 hr, 25 min. cook: 1 hr., 10 min. stand: 10 min.

Ingredients:

2 1/2 lb medium-size baking potatoes

1 tsp salt, divided

2 cups half-and-half

1/2 cup cream-style horseradish

1/4 cup butter

2 large onions, thinly sliced

1 tsp sugar

1 tbsp balsamic vinegar

1 cup (4 oz) shredded swiss cheese

1/4 cup chopped fresh parsley, divided

Directions:

1. Preheat oven to 400°F. Cook potatoes in boiling water to cover 20 minutes or until almost tender. Drain and cool slightly. Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potato slices in a lightly greased 13-x 9-inch baking dish. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. 

2. Stir together half-and-half and horseradish, and pour over potato.

3. Bake, covered, at 400°F for 40 minutes. 

4. Melt butter in a large skillet over medium heat. Add onion, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; cook, stirring occasionally, 20 minutes. Add sugar and cook, stirring occasionally, 5-8 minutes or until onion is caramel colored. 

5. Stir in vinegar, and cook 2 minutes or until liquid evaporates. Remove from heat, and cool 5 minutes. Fold in cheese and 2 tbsp of parsley. 

6. Uncover potato; top with onion mixture. Reduce temperature to 350°F. 

7. Bake at 350°F for 30 minutes. Let stand 5 minutes; sprinkle with remaining 2 tbsp parsley. 

Make ahead option: 

This can be prepared through step 5 up to 24 hours before. Remove potatoes from oven, let cool. Keep covered and refrigerate. Cover onion mix and refrigerate. 

When ready to cook, remove from fridge and allow to come back towards room temperature 30-60 minutes. Top potato with onion mixture and cook uncovered at 350°F for 30-40 minutes or until heated through. Finish with parsley as normal. 

What is your favorite make-ahead holiday meal? Favorite holiday potato? 

Blueberry Muffins with Streusel topping

The last few weeks we've been making tons of fruit smoothies for breakfast. Let me tell you, I'm hooked. They are such a great way to get in some dairy (make them with natural plain yogurt), and they're perfect for the fruit that is lets say... not quite fruit tray pretty any more, yes?

So we've gone through a TON of fruit! Its been awesome. We've finally cleaned out the section of the freezer that has had frozen fruit in it for AGES. I mean we're talking strawberries from last summer's "how much fruit could a flat of berries really be??" experiment and frozen mix bags from my last smoothie attempts ... they were misguided, and always tasted like frost bitten fruit. It doesn't have to be like that!!

Last week I made the Peach Crisp using (mostly) farmer's market peaches. Delicious. And while I joked about eating leftovers for breakfast, I have restrained myself. That has however left this nagging want for something sweet... fruity... and baked to go with those smoothies in the morning. (Or bacon. You can never go wrong with bacon.)
Enter: THIS MUFFIN. I totally misjudged how much streusel topping I needed last week with the peaches, and I hate throwing perfectly good food/ingredients away... so I went on a muffin hunt. Found Barbara Bakes. Anyone already know her? If not, oh man, go click around her site. It's beautiful and everything looks so yummy and I can practically smell her pictures. (Oh wait, that's the muffins.)

Just don't forget to come back over here, ok??

You ready?

The BEST Blueberry Streusel Muffins

adapted from Barbara Bakes

Ingredients:

Streusel: 

1/4 cup flour

2 tablespoons sugar

2 tablespoons light brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/16 teaspoon salt ...basically a pinch ;)

1/4 stick butter (2 tablespoons)

2 tablespoons rolled oats

2 tablespoons nuts of your choice (I like a mix of pecans and cashews)


Muffins:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

2 cups blueberries, fresh*

*Barbara says you can use frozen. I really really wouldn't. Save your frozen berries for smoothies or oatmeal or tea. These stay suspended in light fluffy batter so perfectly, if they are fresh they pure explode on your tongue with tart sweet juicy perfection. Don't deny yourself that kind of pleasure. 

Directions:

Preheat the oven to 350ºF and line your muffin tin with paper cupcake liners.

Prepare your streusel topping and set aside.

In a small bowl, mix first three ingredients (flour, baking powder, and salt.)

In a large bowl of stand mixer, beat sugar and softened butter until light and fluffy. Add eggs, vanilla, and milk. Beat briefly. Add dry ingredients and mix just until combined.

Gently stir in blueberries.

Spoon batter into lined muffin tins. You should get somewhere between 12 and 15. They puff up really nice if you are closer to 12, but I was timid about filling my muffin tins. Don't  worry about being timid. It'll all work out either way. ;)

Generously heap streusel topping onto the muffins. Bake for 20-25 minutes.

Allow muffins to rest for 5 minutes in the pan, then remove to wire rack to finish cooling.


For the streusel:
Pulse first six ingredients (flour through salt) in food processor. Add butter and pulse again. Add oats and nuts and pulse a final time.


Modifications: The second time I made this I tried half white whole wheat flour and half regular all purpose flour. It still turned out good, so if you're already making that switch it works here. It was definitely a little denser this way, but still tasty. Maybe add a tablespoon or two of oil to keep it moist and up it to two teaspoons of baking powder to help fluff the muffins.

Peach Crisp

The peaches at the farmer's market these last few weeks have been calling my name. They've been saying "Kristen... pick us! Make us into that fantastic dessert you made the first summer here!"

Of course, that would assume that I kept that recipe. No idea what I did. *sigh* That was the real reason I started this blog, right??

So back to the drawing board. I've done the same thing I did for my apple pie, namely, I've read 1,982,576 recipes and then said "EH! I do what I want!"

This is the result of that rebellious streak. Also, of not having a lemon. Pfft.

Peach Crisp

adapted from the pioneer woman and real simple

Ingredients: 

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup and 1 tbsp Flour
1/2 cup Sugar
1/2 cup and 1-2 tbsp Light Brown Sugar, Firmly Packed (separated)
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup) plus some to grease pan
1/2 cup rolled oats
1/2 cup nuts of your choice (I like a mix of pecans and cashews)

Directions: 

Heat oven to 350ºF.

Peel and cut peaches into slices. Mix them with 1 tbsp flour and 1-2 tbsp brown sugar. Transfer to a lightly buttered baking dish, ideally 9x9 square or equivalent. Round would work, just don't go for a crazy big rectangle.

Using a food processor or a fork, blend together the flour, sugar, remaining 1/2 cup brown sugar, cinnamon, nutmeg, and salt. Cut butter into small pieces and add to flour mixture until evenly mixed... this is where the food processor is handy. Finally, mix in oats and nuts. Pulse for a fine grain crumble or toss in if you want bigger hunks of nut.

Cover the peaches with the crumbly oat/nut topping. Cover the pan with tin foil and bake for 10 minutes. Remove tin foil and bake for 30-45 minutes longer until the topping is crisp. If this is taking awhile, you can always broil it for a few minutes (and not longer!) If your dish is smaller (and therefore filled deeper) it may even be a little longer, so pick a time, check it, and add time accordingly.

Serve warm with vanilla ice cream. YUM.

PS: This totally counts as breakfast food, right? I think that was my mom's rule. Fruit, grain, dairy... good to go?? That is of course assuming you have leftovers...

BONUS TIP! To easily peel peaches, cut an "x" in the end opposite the stem and immerse in boiling water. The riper the peach the less time it needs... anywhere between 10 seconds and a minute. Set the peach to cool for a moment before peeling and cutting. Remember, be careful with your knife when handling the peaches... they get a little extra slippery when you peel them this way!


Your turn! What summer dessert have you been anticipating? What's your favorite way to eat a peach?

Sauteed Bok Choy and Broccoli

Sometimes I just get bored with the same old, same old. You too? It just seems like there are only so many ways to steam broccoli.

A couple weeks ago I was feeling pretty down about the dip in produce intake I'd seen. I wasn't as excited as I used to be about having a plate that was half veggies, half everything else. I was... in a rut. So I went searching for new side dishes.

Let me tell you, this one is a keeper. Nice flavors, makes you feel like you've splurged on chinese take out. Serve it with any stand-by weeknight dish for a totally different spin.

I'm feeling a lot better about that half-plate of veggies now. :)

Sauteed Bok Choy and Broccoli

from Martha Stewart

Ingredients:

1 lb bok choy
1 lb broccoli
2 tbsp vegetable oil
1 clove garlic
1 tbsp finely grated fresh ginger
1-2 tbsp soy sauce

Directions:

Slice white stems from bok choy. Cut into 1 inch pieces. Roughly chop greens.

Peel stalks of broccoli and cut into 1/4 inch pieces. Cut head into bite sized pieces.

In a large skillet, boil 1/2 cup of water. Add bok choy stems and broccoli and cover. Cook for 5-8 minutes, until broccoli is bright green.

Uncover, cook on high 2-4 minutes until water has evaporated.

Add leaves, oil, and garlic. Cook until garlic is fragrant, 2-3 minutes.

Mix in ginger and soy sauce. Serve hot with grilled chicken or fish and rice.

I served this a couple weeks back with that smoked sweet salmon, rice, and the mango cucumber tropical salad.... YUM. The tropical salad also has ginger, so the flavors married beautifully.






Your turn! What side dishes do you turn to when you are bored of the regulars? (Seriously, I need to know.)

Red Skin Potato Salad

This quickly became my all time favorite potato salad recipe. Its got a little zing, so it stands out nicely from all of the others at a picnic table. Like all great favorites, it came from family. I do so love relaxing after a great meal with family and looking across the licked clean dishes and asking "So, can I have the recipe?" Lucky for me (and now you!), Aunt Joann always says yes.

We had a work picnic Friday night, and at 6pm Thursday night I realized I hadn't signed up to bring a food yet! Me, the food blogger!! Next time I'll probably make cupcakes... this group hasn't had my famous red velvet cupcakes yet! Sadly I was so rushed getting this one thrown together that I didn't get a pic snapped at any point. Oops. I love this one though, so I know I'll be making it again soon now that the weather is finally warming up. HOORAY! 

There was lots of potato salad to choose from Friday, but this was my favorite. Of course, I'm a little biased. ;) 

Red-Skinned Potato Salad 

from Aunt Joann

Ingredients:

2 lb red skin potatoes
10-12 radishes
1/2 bunch green onions
1 tbsp yellow mustard
mayonnaise to taste
1/4 cup fresh dill (or to taste)

Directions:

Boil the potatoes in salted water for 30-45 minutes or until soft. (Some sources say as little as 15 minutes, so consider the size of your potatoes.) If you have less time than that, consider cutting them down first.

Once potato salad soft, shock with cold water to cool enough to handle easily and comfortably. Cut into bite size pieces.

Meanwhile, slice the radishes into thin slivers and chop the green onions (thinner near the white part, thicker as you get to green) and dill.

Once the potatoes are cool enough to not do gross things to the mayo, combine potatoes, radishes, green onions, and dill. Mix in mustard and mayo. For the mayo, start with 1/4 cup and work up until it looks right. We probably settle near 1/2 cup each batch in this house, but this is highly variable by taste. :)

Your turn! 

What's your go-to picnic or bbq side dish? 

Cucumber Mango Tropical Salad

This is a fantastic side for just about any fish main dish. I discovered it on some mile long list of 12 minute dinner ideas. Now it makes regular appearances in our house!

Cucumber Mango Tropical Salad

by 52 healthy meals 12 minutes or less

Ingredients:

1 mango (chopped)
1 small cucumber (peeled and cut into bite-sized pieces)
1/2 tbsp grated ginger
1 tsp lime juice
1/2 tbsp olive oil
1 tbsp cilantro (chopped)

Directions:

Chop mango and cucumber. Grate the ginger. Squeeze the juice from half a lime. Toss it all together in a bowl.


Yes, it's that easy.


The smells from this one... omg amazing. I wish you could smell this right now.


Every ingredient you add is like... I love this one! No, this one! All the smells layer together so amazingly.


This really makes the meal, so serve it with something that needs a little extra flavor like simple white fish or seared scallops.


This week I served it with pan-seared "smoked" sweet salmon, brown rice, and an amazing bok choy recipe. The ginger really gives it this awesome zing. Add a bottle of inexpensive champagne and toast that it's the weekend! Or Tuesday. Whatever. This recipe is easy and that is worth celebrating!





Your turn! 
What's your go to side dish these days?

Keep cooking!

Harvest Squash, Veggie, and Pumpkin Lasagna

I had this idea about a week ago. It was vaguely inspired about a month ago by a dish at a restaurant, but I knew I wanted to do something different. Last weekend as we brainstormed our meals for the week I hatched a real plan for the dish.

It. Was. Epic.

Now I normally don't oversell my dishes (*cough*snickerdoodles*cough*) but this one... it blew my mind. After I put it in the oven I fretted over ingredients that might have made it better. It was superb the way it was. Perfect Sunday dinner, with spectacular leftovers for Monday lunch. This is an instant hit for the "if I open a restaurant, I'll serve..." list.

Harvest Squash, Veggie, and Pumpkin Lasagna
a Joyful Foodie original recipe

Balsamic Saturday

Balsamic vinegar. Is there a better condiment? I mean I guess it depends on what you're working on, but its so versatile. Come on, can you put ketchup on ice cream?

Tonight we are cleaning out the veggie drawer so we can start fresh at the farmer's market. (One of my favorite things about summer!) Brian is grilling portabello mushroom caps on the grill, and I am making a roasted balsamic carrot side. YUM. Usually I don't heat up the kitchen like that in the summer months, but our central AC is pumpin fine and sometimes you just have a hankerin for tender sweet warm carrots.

Portobello "Burgers"

Superbowl Sundaes ;)

This has been one of my go-to dishes this fall. Easy, quick cleanup, ready when you get home from work. Its pretty healthy, as far as game day foods go, and if your crowd doesn't finish up the food, it freezes super well.

Barbecue Sundae
from Southern Living comfort food
You can take shortcuts by getting ingredients at a meat-and-three or favorite barbcue, but the pork is so easy in the slow cooker, why would you want to?? :)

Ingredients:
2 cups warm baked beans
2 cups coleslaw
1 pound warm shredded barbecued pork
Barbecue sauce*
Dill pickle wedges (optional)

Directions:
Divide baked beans among 4 small bowls, mugs, or wide-mouth jars; top each portion with 1/2 cup slaw, 1/4 pound shredded barbecue pork, and sauce. Serve with a dill pickle wedge, if desired.

Yields 4 servings, so double and triple away for a game day crowd.

*This family swears by Sweet Baby Rays. WWP+ is about 2pts per serving on that, which is plenty in a sundae.


Slow-Cooker Carnitas (or one rockin' pork starter) (5 WWP+ for 4oz serving)
from thekitchn
Ingredients:
1 (6-8 pound) pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tbsp cumin
1 tbsp freshly ground black pepper
1 tbsp dried oregano
2 tsp ground cinnamon
1 tsp cayenne pepper, or to taste
8 whole garlic cloves, smashed
4 chipotle peppers (canned or dried)
1 cup tomato juice
1 cup orange juice

Directions:
Trim excess fat from the meat and discard. Put all of the ingredients in the slow cooker. Set to cook on low for 8 hours. You can tell the meat is done when the house smells so good you can stand it any longer, and the meat falls off the bone. Shred the meat into a serving bowl.

Bonus tip, you can skim the fat off the juice and keep some to reheat the meat in. Great for storing leftovers in the freezer! I've had it keep as long as 3 months so far, but I can't resist it any longer than that, even for testing purposes. ;)
Yields about 26 servings



And my favorite slaw recipe? I'm so glad you asked.

Zesty Slaw (0 WWP+)
from the Food Network
4 tbsp rice wine vinegar
2 tbsp fresh lime juice
1 tbsp canola oil
1 tbsp sugar
1 head napa cabbage**, shredded
1/4 cup fresh cilantro leaves
4 tbsp freshly sliced green onions
1 carrot peeled and shredded
salt and freshly ground black pepper
Directions:
Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

**Use judgement on the cabbage. If it looks like waaaaaaaaaay more than you need, half the recipe and stop chopping! It does keep for a couple of days though. :)



Not a fan of barbecue sauce? (I'm shocked you stayed this long!) Combine the pork and the slaw on a flour tortilla for a kickin' carnita instead!



What's your favorite Game Day recipe? And what's that one splurge item you can never resist?


EDIT: 2/10/13

I'm trying out something new, to give you guys some more options for saving favorite recipes. My go to method is to print full page and add to a binder, but I know a lot of people prefer recipe cards. Let me know if this method of printing works for you at all! :)