Simple Strawberry Shortcake

Good morning!

I have missed you guys! Having a puppy in the house really does cut into your time and energy.

I have been getting up at all hours of the night with her to make sure she does well with potty training.

I feel like Sundae has been one of the easier dogs we have had, when we picked her up she was already whining and fussing to go out to use the bathroom. Which is one of the hardest things to train a dog to do.

We have had a couple of accidents in the house because she didn’t whine but we are doing better and better each day. We took her to the vet yesterday and she weighs a total of 4.4lbs! So cute.

But let’s talk about this recipe really quickly.

If you need a last minute recipe for a holiday like today I have the perfect one.

I love this recipe because it is easy to have on hand and it takes little to no time to prepare.

If you want to have homemade pound cake you can definitely do that, this is just if you are in a crunch or have little to no time to make a quick dessert.

All of the ingredients are kept refrigerated and can be purchased ahead of time so you aren’t finding yourself in the grocery store instead of poolside with your family.

a tablespoon of granulated sugar
1 container of strawberries
a can or container of whipped cream
1 container of Sara Lee Pound Cake [in your frozen section]

Toppings: [optional]
Sliced Almonds
Chocolate syrup


Cut your strawberries into quarters, toss in sugar and keep in refrigerator. You can always add more sugar depending on how many strawberries you decide.

Cut your pound cake into cubes or slices depending on how you’d like to serve them. I like to cut mine into cubes so serving in a glass or plastic cup is easier.

Once you are ready to serve go ahead and put whipped cream into the bottom of the glass you are serving in, top with strawberries then pound cake cubes, and repeat until your desired amount per glass. Once that is done you can put on additional toppings.

You can add more toppings depending on who you are serving and their needs.


I Made Meatloaf

You guys!

I. Made. Meatloaf.

Okay, this may be a very small accomplishment for most people out there but for me it is HUGE!

If you know me, you definitely know that I didn’t grow up hanging out in the kitchen with my parents and boiling rice, wasn’t my forte.

Growing up, I had a easy bake oven and I loved it.

I loved being able to throw something I mixed together into a “oven” then tossed it into the microwave — as sad as that sounds. But the best part was when my brother would enjoy them as well. He would always encourage me to make cakes because he always loved eating them.

My parents both shared the responsibility of cooking in our house, but my dad was the main cook in our household.

My dad would get home earlier than my mom and so he would stop at the grocery store, pick up whatever it is that they were cooking and get things started. My mom would get home and help him in the kitchen and then we would eat.

On occasion I would help cut up some things at times but I was too “slow” for my dad and he would just usher me to the side so he could finish cooking.

When it was time to be a wife and cook things on my own, I was happy that I lucked out and married a guy who grew up in a household of cookers and loved to cook himself.

But then he found a job that required him to work nights and the responsibility of cooking fell on me, I knew making sandwiches wasn’t going to get me too far or him for that matter.

I was a horrible cook, besides cutting up “seasoning” onions [that was an issue in itself], cilantro, and tomatoes. It was possible that I could potentially kill you with a meal.

I couldn’t even boil rice y’all and to this day I absolutely hate cooking rice on the stove top, I honestly prefer to do it in a rice cooker.

If you follow me on social media you are aware now-a-days, it is a bit different and I have come a long way since my burnt rice and easy bake oven days. I have upgraded to an actual oven and I am decent in the kitchen.

I love finding new recipes on Pinterest and while this may show my age, I really love getting new cookbooks as gifts, or things I steal from my friends [with their knowledge, of course].


3 Quick Ways to Use Your Leftover Chicken

hello loves!

I am back today with a simple way to utilize left over chicken, whether it be rotisserie chicken, grilled chicken breast, or baked chicken.  For us a family of three we sometimes will tend to have left overs just depending on how hungry E is that night.  I usually like to get the most out of our dinners, especially since eating out can get real pricey fast.

Besides utilizing them the next day for left overs of exactly what we cooked the night before sometimes I can stretch them for another dinner completely, that way we use all of our food, without having to throw out too much or do too much work every single night. 


3 Way to Use Your Leftover Chicken



1. Chicken Salad

Once you take your chicken out of the container start to shred it so that you get smaller pieces of chicken instead of legs, thighs, breast, etc.  Whatever cut you have make it smaller, by shredding it with your hands it gives you more chicken, plus it will give the chicken the ability to mix better with the mayo and other ingredients.  

Note: You can use a food processor instead of using your hands that is totally up to you just know that you will have finer pieces of chicken.

I typically will dice a tomato and red onion, but on occasion Eric will add in celery [not my thing] he will add it into his portion.  Then once everything is in the bowl, I add the mayo and mix it all together.  I sometimes get a little cajun seasoning and season it after the mayo has coating everything well, just for a little extra taste.  

If you make your own baked chicken and season it really well, then you can probably avoid this step.  Sometimes when I am in a rush I get the store bought chicken and they aren't really seasoned all the way through.

2. Chicken Pizza


Ugh I love me some pizza, like it is one of my favorite food but the regular pizza places just aren't doing it for me anymore and I am liking the gourmet pizza places more and more.  Especially the ones that use a brick oven, YUM!


I recently had some left over baked chicken and I decided make a homemade pizza.

To start shred the chicken by hand, throw on your favorite pizza ingredients or mine: white sauce, red onions, mushrooms, mozzarella, and parmesan.  I added all of that on top of a gourmet store bought pizza dough, sauce first then cheese, and finally the chicken.  

3. Chicken Tacos


If you have already shredded your chicken by hand for the chicken salad and the pizza you can always save some of it to make, tacos!  

All you will need is:

  • Tortillas or Crunchy Taco Shells
  • Sour Cream
  • Shredded Cheese
  • Beans [we eat black beans, yum]
  • Guacamole
  • Pico  

And there you have it 3 simple ways to utilize your left over chicken.  

I know our house can get busy around here, E will get off later than expect, J will not be in the mood to go down for his nap and we have to use what we got to get what we want, dinner!  I know there are a lot of busy moms out there so I hope this helped you loves!


If you love this post, please let me know so I can come up with some more great ideas for you guys.  

Lobster & Havarti Cheese Melts

Simple Dinner - Lobster & Havarti Cheese Melts

hello loves!

Can you guys believe that we are almost into the 3rd month of the year?  I can't believe.  

Next month: is our 7 wedding and I swear the moment you graduate high school time flies at the speed of light, I guess we both have kept our relationship a little hectic over the years so there's that too. It somehow still feels like we are in the dating stage and still haven't figured out this whole marriage thing. 

I'm definitely not cooking dinner for this occasion. 

Anyway, back to the recipe.

When it comes to cooking I look for simplicity, ease and taste.  I won't make this super long or eccentric because, why?

Sliced French Bread
2 Lobster Tails
2 1/2 tablespoons of Unsalted Butter
Havarti - all I had use whatever you like that melts well
1/2 tablespoon of Fresh Thyme
1 tablespoon of Minced Garlic
Garlic and Onion Spice Blend

Cook the lobster, and set aside to cool.

Then create a butter sauce from the minced garlic, fresh thyme, and unsalted butter. 

Side note: I have a garlic onion spice blend if you have something like that mix it into the butter sauce if you are going for a Cajun flare you can also add some seafood seasoning as well. 

Brush the butter sauce on the bread and toast in oven with the broil setting on low.  

While these toast cut up your lobster and mix in the shredded cheese or sliced cheese of your choice.  

Once the bread is slightly toasted on each side add the lobster and cheese mix on top and broil until cheese is melted. 

Be careful do not broil it for too long because it will over cook the lobster. 

Once the cheese is melted plate and serve. 

We served ours with Tomato Basil soup and it was yum!  


Lemon & Garlic Butter Salmon with Garlic Mushroom Quinoa

Lemon + Garlic Butter Salmon with Garlic Mushroom Quinoa

Hello Loves!

I am so excited for this post, it is a really simple dinner recipe and it is the perfect meal for a stay-at-home Valentine's Dinner.

Before J we stayed home because crowds at restaurants suck, and after J we will definitely stay home because it is just easier.  I love cooking at home anyways, you don't have to worry about rushed, or bad service and you can stay in your PJ's if needed.  

We had enough left overs for me to freeze it for meal prep for two days.  I love when we have left overs because I am doing my best to not eat out as much as possible, especially since J is now eating what and when I am eating.  We all get to eat healthier now. 

The recipe for the Mushroom Quinoa was from Damn Delicious and you can find it here

NOTE: I did use Bella Mushrooms instead and less than what the recipe called for 1lb of mushrooms and I only used half.


Lemon & Garlic Butter Salmon

2lbs of Salmon
Juice from half of a Lemon [use the other half to top with slices]
salt & pepper to taste
dried parley
1/2 tablespoon of Garlic Powder

Lemon Butter
2 tablespoons of unsalted butter
1 teaspoon Terragon
2 Garlic Cloves Minced
2 pinches of sugar
1 -2 pinches of salt
1 teaspoon of lemon juice

Cook the Salmon in a non-stick pan [I put parchment paper on the top just for less of a clean up], at 350 degrees for 25-30 mins. 

When the Salmon has about 10 minutes left you'll want to get your butter sauce ready, melt your butter, then add in all the ingredients.  Stir them all together, taste before putting on top of your Salmon to make sure the salt/sugar ratio is to your liking.  Once you have made sure that is yummy, plate your dinner then top it all with the butter sauce.

And now you are ready to dig in. 


Grilled Chicken + Lemon Parmesan Brussel Sprouts


Man you guys, I can't believe I am about to type this but it is so nice to be back in the kitchen.  And while I totally love cooking because I am progressively getting better and better at it.  I hate doing the dishes.  But with J feeling under the weather since, I guess the end of December we have been indoors for quite some time.  So it was really nice to feel back to my normal self again, even if unfortunately it was indoors.  

This was my first time making brussel sprouts and I have to be honest I had a total fail on the baking dish and ended up scraping most of it off the baking pan because I forgot to spray it with non-stick spray.  

Any of y'all think brussel sprouts get a lot of unnecessary hate? Seriously, I mean of course they aren't like eating a piece of chocolate bar [which I am not a huge fan of anyway] but they are a vegetable and are healthy for you for the most part so I can understand why people aren't jumping for joy at the sound of them but I thought they were just utterly disgusting because of what some people were saying. 

Anyway when it comes to cooking a lot of the time I try to use ingredients that I have in the house because I don't have a ton of time to constantly keep running in and out of the store to make these crazy recipes I find on Pinterest, so I do have a habit of looking at a recipe getting an idea to start from.  Cafe Delites has a pretty yummy looking recipe I'll have to try if I ever h

Brussel Sprouts
Lemon juice from one half a lemon
1 lb of brussel sprouts
2 tablespoons of olive oil
1/4 cup of grated/shredded Parmesan cheese
salt & pepper to taste
Red pepper flakes to taste
1/4 cup of cooked bacon

1 lb of Chicken Breast
2 tablespoons of Tone's Tuscan Chicken
1 tablespoon of garlic powder
Salt & Pepper to taste


Pork Chops and Mash Potatoes

For dinner last night, I made these glorious Pork Chops. They were delicious and cooked to perfection.  

I forgot once again to take something out for dinner and needed to come up with something quick, a couple of posts back you read that I was opting out of eating as much beef as possible.  I have been making Mediterranean Turkey Meatballs, Turkey Burgers, and Turkey Breakfast Bowls, so I decided it was time to add a little Pork into the mix.  Normally we don't do pork much either but we haven't had it in a while so I figured tonight was a good night to do so.

I picked up these gorgeous chops at our local Kroger, I was going to make some potatoes on the side with some canned green beans because well #momlife. 

Before I did any seasoning of these chops, I coated them with EVOO, so that when I did season them none of the herbs would burn in the pot.

I seasoned the Pork Chops with Himalayan Pink Salt, black pepper, thyme, Italian seasoning and Tone's Garlic and Herb seasoning as well.  The Garlic in the Tone's does burn as any garlic would if you don't have enough EVOO, so I added some extra into the pot and let it heat up before placing my meat into it. 

Like the steaks I made last week you can totally put them in the refrigerator or you can cook them right away just depending on how much time you have on your hands.  I didn't have much time because I have been trying to get organized with this blogging of mine.  

Into the pot they went for about 8-10 minutes on each side [depends on the thickness of the cut] then another 15 in the oven at 425 degrees, my issue is undercooking chicken and pork so I always cut them to make sure they are cooked before serving.  I do have a meat thermometer, however, I don't have batteries for it yet.

I personally think they turned out well seasoned and cooked perfectly, but I can be biased because after all, I did cook them.  

I have been debating on removing the food posts on my blog but I do love cooking now and I guess it is a big part of my life since I try as much as possible to cook for my family. Next thing I need to learn according to E is cooking Caribbean Style food, but it is definitely time 🤣. 


Tilapia + Shrimp with Spinach and Quinoa

hello there loves!

As I have said before I am a huge fan of easy cooking.  I also love those intricate detail recipes but I love to save those for more of a weekend I am not in a rush type of meal or when E will help me with those.

I recently picked up some Tilapia and Shrimp from Kroger and wanted to make something quick.  

I seasoned the Tilapia and the Shrimp with the same ingredients, I can't give you any measurements because I just sparingly put it on top of each meat.  I did use butter for the shrimp and Olive Oil for the Tilapia.

The Shrimp and spinach went into the oven and the Tilapia was cooked on the stove top with the quinoa. 

One tip I will always use while making quinoa is pairing it with avocado and cooking it in chicken broth. If you don't have chicken broth I highly recommend seasoning the water before putting it in there, it helps the flavoring tremendously.  Quinoa also doesn't take long to cook at all and use can use any left overs in a salad the next day.  

Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa
Tilapia + Shrimp with Spinach and Quinoa