Lemon Herb roasted potatoes

I found this delicious potato recipe from Lil Luna that I knew would pair perfect with salmon that I was baking. And.. I might add it has lemon. I love lemon but have never tried them in roasted potatoes and I thought I would give them a try. I switched the fresh herbs for dried as it is what I had on hand and it turned out aaaammmmazing!


If you are looking for something to spice up the normal boring sides to your entree give this one a go!


Recipe as follows:


  • 8-10 yukon gold potatoes, chopped into chunks
  • Juice of 1 small lemon

  • 2 tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • 1 Teaspoon herbs de Provence
  • 4-5 cloves garlic, smashed
  1. Preheat oven to 375 degrees. Place a baking sheet  into the oven and bring it to temperature while the oven preheats. The baking sheet should be hot!
  2. While the oven is heating, boil the chopped potatoes in lightly salted water for about 5, drain and put into a large mixing bowl mixing together lemon juice, olive oil, salt, pepper, garlic powder, herbs and garlic cloves.
  3. Pour the coated potatoes onto the hot baking sheet or into the baking dish and bake for about 45 minutes to an hour, tossing halfway through to ensure they get browned on all sides.

Enjoy! xoxo

Recipe Source:  Lil Luna 

Meal Plan Monday {Week 5}

Howdy! I am a day late again. Hoping that these meal plans make for an easier meal planning week for ya!

PicMonkey Collage

Week #5

Monday (4/13): This Garden Vegetable salad will pair nice with some grilled steaks and a baked potato with all the fixins ( Sour cream, butter and chives!)

Tuesday (4/14): Pair together this Carrot ginger rice with this Lemon garlic chicken and green beans

Wednesday (4/15)  These Beef tostadas look amazing and easy. Make hump day extra special and serve this carrot bunt cake from Mels Kitchen Cafe

Thursday (4/16): Make these BBQ chicken burgers with potato chips and watermelon

Friday (4/17): This bacon and avocado macaroni salad would accompany perfect with these chicken skewers and corn on the cob.

Saturday (4/18): Make your Saturday morning special with these Peach Muffins

Sunday (4/19): We are going on a picnic so these chickpea sandwiches and these perfect deviled eggs 

Have a great week! XoXo

Chipotle Lime Shrimp Tacos

Its Thursday

Its sunny outside

I need a vacation

Those three things plus these amazing shrimp tacos are basically what my day is about.

133-5-2Lets get something out of the way.. These tacos are so easy to make and they are beyond delicious! With just a kick of spicy hinted with the sweetness of the honey make for the perfect combo!


The lead characters include: Shrimp ( well duh) lime, honey and chipotle! and well the amazing sour cream that we top on these guys is incredible!


Recipe as follows:


  • For the Chipotle Lime Shrimp
    • 6 tablespoons fresh lime juice ( I used 3 juicy limes)
    • ¼ cup extra virgin olive oil
    • ¼ cup honey
    • 1 whole minced chipotle in adobo and a spoonful of the sauce they are in
    • 2 cloves garlic, minced
    • zest of 1 lime
    • salt and pepper
    • 1 lb defrosted frozen shrimp ( peeled and devained)
    For the Chipotle Lime sour cream
    • ½ cup sour cream
    • 1/2  minced chipotle in adobo plus some of that chipotle sauce
    • half of a juicy lime
    • zest of 1 lime
    • 1 clove garlic, minced
    For the Tacos
    • 8 small flour torillas or corn
    • shredded cabbage
    • diced avocado
    • cilantro
    • crumbled queso fresco or cojita cheese
  1. In a large bowl, mix together the lime juice, olive oil, honey, chipotle and adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp, cover and marinate for about 20 minutes.
  2. While the shrimp is marinating, make the sour cream. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well and refrigerate until ready to use.
  3.  Heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp 3-5 minutes until it turns pink.
  4. Assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro and  Queso Fresco. Put a dollop of cream and dig in!

Enjoy! xoxo

Recipe Source:  Taste and tell 

Banana Chocolate Chip Muffins

I love these muffins! I love that these are an easy on the go breakfast or snack. They are very moist and dense and full of banana flavor.

The cast of ingredients are simple, Bananas, Chocolate chips, flour, vanilla, eggs, butter milk, salt, baking powder and of course sugar and brown sugar.


Recipe as follows:


  • 1½ cups all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips ( I used a spring mix for colorful chips!)

1. Preheat oven to 350 degrees. Spray or line muffin baking tins.

2. In a large bowl mix together flour, sugars, baking powder and salt. In a seperate medium mixing bowl  combine mashed bananas, egg, melted butter and milk.

3. Stir wet ingredients into dry and mix until just combined ( do not over mix) gently fold in chocolate chips.

4. Fill each muffin cup about 3/4 full top with a few chocolate chips and bake 25-35 until middle center comes out clean with a toothpick.

Enjoy! xoxo

Recipe Source:  Spicy Southern Kitchen 

Malibu Chicken

This delectable dish is something that is super quick and easy to put together. When life throws baseball practice until 6:30 and you have two hungry kiddos looking for dinner kinda recipe!


The Cast of Characters: boneless/skinless chicken breasts, swiss cheese, deli sliced honey ham, panko bread crumbs, eggs, Parmesan cheese and salt and pepper of course!


Recipe as follows:


  • 6 thin cut chicken breasts
  • 2 eggs
  • 1 1/2 cups panko bread crumbs ( I used Italian seasoned but you can throw a tablespoon of Italian seasoning if you do not have it)
  • 1 cup Parmesan cheese ( shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper or to taste
  • 6 slices honey deli ham
  • 6 slices of swiss cheese
  1. Preheat oven to 350 degrees and grease a baking dish (9×13)
  2. Whisk eggs in a shallow pan. In a separate shallow pan combine bread crumbs,Parmesan cheese, salt and pepper.
  3. Dip chicken in egg then breadcrumbs. Lay flat in baking dish and bake about 30 minutes. Once chicken is cooked lay the ham and top with swiss cheese. Continue baking for 5 minutes until cheese is bubbly.
  4. Serve immediately!

Enjoy! xoxo

Recipe Source:  Life in the loft house 

Meal Plan Monday {Week 4}

Another week another meal plan! Enjoy!

PicMonkey Collage

Week #4

Monday (4/06): There is nothing like a good Carne Asada. Try this one from Mexico in my kitchen with Tortillas, salsa and fresh limes with these summer cucumber jalapeno margaritas.  

Tuesday (4/7): pair together these Lemon herb roasted potatoes with Salmon and asparagus in foil  

Wednesday (4/8) These Cheesy garlic bread-sticks with minestrone soup make for a perfect midweek meal! Make these Chai spiced cupcakes for an extra special dessert!

Thursday (4/9): For a quick weekday meal make this Gemelli pasta with garlic and tomatoes and some fresh french bread

Friday (4/10): These slow cooker buffalo chicken sandwiches look so amazing! make some tater tots and these easy lemon tarts for dessert!

Saturday (4/11): Enjoy this Fisherman soup with some yummy cheddar bay biscuits

Sunday (4/12): I love these Cheese and onion enchiladas serve with some corn and a salad for a complete easy Sunday dinner!

Have a great week! XoXo

Smoky corn Quesadillas

My family loves quesadillas. They are such an easy snack to put together or a quick dinner when you just dont have time. speaking of time.. where does it go.

Anyways these quesadillas are SO good! not to mention EASY!


So it is very important to use the SMOKED paprika when making these. This is what gives the smokey flavor.


Recipe as follows:


  • 1/4 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey Jack cheese
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 6 burrito size flour tortillas
  • 2 tsp. olive oil
  • Avocado and sour cream, for serving
  1. In a medium bowl, mix together the corn, Jack cheese, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

    Heat the oil in  skillet or griddle over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until cheese is melted.

  3. Garnish with avocado and sour cream or your favorite fixings

Enjoy! xoxo

Recipe Source:  Fine Cooking