Cauliflower Mac n Cheese – Soo Good!

I teased you yesterday with this, well today I get to share it ūüôā Cauliflower Mac n Cheese. Yes, you got that right! This recipe is beyond awesome! It’s on the lighter side of mac n cheese but it’s soo¬†good! Cauliflower is really a great ingredient. It has a very mild flavor yet it’s soo¬†good for you! And I have to admit, this is the best and simplest mac n cheese I’ve ever had! Sooo tasty! ūüôā

Here’s how to make it:

Cauliflower puree: Cut the cauliflower into florets and discard the core. Bring a saucepan with 1/2 in of water to boil and steam, covered, for 8-10 mins or until tender. Drain and transfer to a food processor. Blend for 2mins or until smooth. To make it creamy just add a tsp of water to the food processor ūüôā

Cauliflower Mac n Cheese

Serves 2 or 4 as a side


  • 3/4 cup elbow macaroni
  • 1/2 tbsp canola oil
  • 1/2 tbsp flour
  • 1/4 cup milk (I used 1%)
  • 1/4 cup cauliflower puree
  • 3/4 cup shredded sharp cheddar (reduced fat)
  • 2 oz cream cheese
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • pepper to taste

Directions:¬†Cook pasta according to package. Drain and set aside. Spray the same pod with cooking spray and heat over medium¬†heat. Add the oil and then flour and stir constantly for about a minute until the mixture resembles a thick paste but don’t let it brown! Add the milk and let it cook for 3-4 mins until it thickens up (stirring occasionally). Add the cauliflower puree, cheeses and continue to stir until everything is melted and the sauce is smooth. Add the pasta and serve ūüôā

Recipe from: Deceptively Delicious


Restaurant Style Salsa

So I’ve been seeing this salsa all over the internet since it comes from the one and only Pioneer Woman and since it got great reviews I decided to give it a go. It was great! I like it just like her smooth and no chuncks, but of course Mr. Picky had different ideas. He tasted it and the first thing he said was “Where are the chunks?” so because of the sad look on his face I had to modifiy¬†it. Sorry PW! And to me it did taste even a little better than the original, more fresh tasting perhaps. So give it a go, you won’t be sorry! And although I’ve been doing really well and eating better we did go to Ihop¬†today (we were there 2times¬†last week, yikes!) so it’s really time to hit the gym, or move to a land without Ihop!

Restaurant Style Salsa

Serves 8


  • 1 can (15 oz)¬†whole tomatoes with juice
  • ¬†1 can Rotel diced tomatoes and green chilies (original)
  • 1 large tomato (quartered)
  • 1/8 cup chopped onion
  • 1 clove garlic (minced)
  • canned jalapeno slices (I used 10 slices¬†and it made it pretty spicy just the way I like it, but you can use less or more if you like)
  • 1/8 tsp sugar
  • salt to taste
  • 1/4 cup cilantro
  • 1 small lime

Directions:¬†Combine all ingredients in a blender and pulse until it reaches the consistency¬†you like. Try with a tortilla chip and adjust seasonings, if needed. Refrigerate for at least 2hrs and enjoy ūüôā

Adapted from: Pioneer Woman

Spanish Rice Bake

You have nooo idea how delicious this is. Out-of-this-world! Not the prettiest dish I’ve ever made, but the flavors are undeniably there. It’s spicy, but not overpowering so, cheesy, meaty, and the rice gives a nice different texture, just awesome! I had a bite and decided that it was The Best-Most Flavorful dish I’ve had in a little while. It’s extremely affordable to make, it takes no time and it’s pretty healthy,so what’s stopping you! You need to make it tonight! And according to it has only 341 calories per serving! It doesn’t get much better than this ūüôā

Spanish Rice Bake

Serves 6


  • 1 pound ground turkey
  • 1 garlic clove, minced
  • 2 cup finely chopped onion
  • 1/2 red bell pepper (chopped)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese

Directions: In a large saucepan over medium high heat, brown the ground turkey with the garlic until no longer pink. Add the onion, bell pepper, diced tomatoes, water, rice, chile sauce, salt, pepper, brown sugar and Worcestershire sauce and simmer (covered) for 30 mins. Transfer to a 9 x 13 baking dish, press down firmly and cover with cheese. Bake at 375F for 15mins or until the cheese is melted and golden brown. Cool down for 5 mins before enjoying ūüôā

Adapted from: All Recipes

Nutella & Banana Grilled Sandwich

Yes, I know I am addicted to Nutella! I simply love it! On toast, in cookies, in croissants, on my¬†finger¬†and in this grilled sandwich, especially in this sandwich, it’s soo¬†good! The warm crunchy bread, the gooye¬†Nutella¬†and the soft bananas just create the perfect breakfast, lunch or breakfast-for-dinner. Just make it, you know you want to! And by the way tonight dinner is going to be Ahhmazing! But more about that tomorrow. Right now I should really go¬†do the dishes, they’ve been in the sink for 2 days now and since I’m pretty sure they are not going to¬† clean themselves I should get to it…ahh.. and then go run…yes I really should…but for now I am just going to finish this sandwich and drink some milk! ūüôā

Nutella & Banana Grilled Sandwich

Makes 2


  • Nutella
  • 4 slices¬†of bread (honey-oat will be great, I used multi-grain)
  • 1 banana (thinly sliced)
  • little bit of butter

Directions: Spread Nutella on each bread slice. Top two slices of  bread with bananas and top with another slice of bread to create the sandwich. Spread a little bit of butter on the top slices. Spray a skillet with cooking spray and cook each sandwich (buttered side down) for 3 mins (medium heat) or until golden brown. Gently butter the other side and flip the sandwich. Cook for another 2 mins. Slice in half and enjoy!

Lemon Muffin Top Cookies

Every now and then, I get sick of chocolate and I crave lemons and oranges.¬†So since I already ate all my oranges, I figured why not make some lemon cookies!?¬†I am a total cheater though, if you haven’t noticed already I have a basic cookie recipe that I use (every time!) that just makes the¬†most¬†fabulous¬†cookies and depending on what you add in it makes your cookies either chewy, crispy, caky, light or fluffy! So versatile ūüôā So I should totally have a book called “1 recipe, 100 cookies”!lol And I’m sorry that I’m giving you another cookie recipe, but last night after work, me and Mr. Picky were starving.¬†My stomach was¬†about to eat itself,¬†so I have to¬†get food right away. Plus it was a really good excuse to get some Cane’s Chicken (my guilty pleasure), but I did make dessert! Cookies, that’s pretty much my go-to easy dessert,¬†and I am¬†certain I can bake a batch in my sleep. But these lemon yummy cookies are out-of-this-world!¬†To me the texture is just like the muffin top of a muffin, and that is the best part anyway!¬†They are super light and fluffy and the lemon flavor is there, but it’s not overpowering and¬†they are sort of refreshing,¬†just amazing! I ate 5 right after they came out of the oven soo soon enough¬†I too will have a muffin top!

Here’s how to make them!

Lemon Muffin Top Cookies

Makes a dozen


  • 1 stick butter,¬†softened
  • 3/4 cup¬†sugar
  • 1 egg
  • 1/2 tsp lemon extract
  • 2 lemons
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • ¬†1/8 tsp salt
  • yellow food coloring, optional (i used about 20 drops I wanted mine to scream “Lemon!” but you can leave it out or add as little or as much as you’d like! It’s just for color, it doesn’t affect the taste.)

Directions: In the bowl of electric mixer, cream butter, sugar, egg and lemon extract until fluffy. Grate the lemon zest from the lemons and add to the mix.¬†Squeeze the lemon juice¬†(from both lemons)¬†in the butter/egg mixture. Stir to combine. Add in the flour, baking soda and salt and mix on medium low-speed until¬†the dough forms.¬†Add the yellow food coloring (if using) and beat to combine. Refrigerate for 2+ hours or in the freezer for at least 30 mins but preferably¬†1hour. Scoop the dough on a pregreased¬†(parchment paper lined) baking sheet and bake at 350F for 10-12 mins. Let cool for 5 mins and enjoy ūüôā

Super Chocolate Nutella Cookies

This cookies rock! They are extremely easy to make and soo absolutely divine ūüôā

So we haven’t been eating at home lately so that’s why I haven’t had too many new posts, oops! But no worries, I will make up for that starting with these glorious cookies! nom, nom, nom… and by the way I had the weirdest dream ever last night, I think I am going crazy, maybe, well most likely. So I’ve been trying to actually grow out my nails, I have the weakest¬†nails ever and brake by just looking at them, seriously, but lately for some unknown¬†reason they have become a bit stronger and actually growing (gasp!), so my dream was that I broke a nail! How bizarre! I woke up and first thing I did was look down and see if it was true, what can I say I am a little obsessed! So with that being said Mr. Picky is on dish duty, I am not taking any chances lol! And speaking of Mr. Picky he was totally in clean-mode last night! I was laying in bed all afternoon reading a book being super lazy while he was cleaning lol! He was vacuuming, scooping the litter box (for the first time EVER!), dusted and did the dishes! And he actually enjoys doing it himself and yells at me when I attempt to clean¬†anything “You missed a spot”, “You call that clean”, “Just let me do it!” lol! By all means go ahead please!

But enough of that, you seriously need to make these cookies they are awesome!

Here’s how:

Super Chocolate Nutella Cookies

Makes a dozen


  • 1¬†stick butter, softened
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1¬†cup flour
  • 1/2 tsp baking¬†soda
  • 1/8 tsp salt
  • 1/4 cup cocoa powder
  • 4 tbsp Nutella
  • 1/2 cup¬†dark chocolate¬†chips

Directions: In the bowl of electric mixer, cream butter, sugar, egg and vanilla until fluffy. Add the flour, baking soda, salt and cocoa powder and beat until mixture starts coming together. Add the Nutella and beat until smooth. Fold in the chocolate chips. Refrigerate for 2+ hours or put in freezer for at least 30mins. Scoop out with an ice cream scoop on a pregreased baking sheet covered with parchment paper. Bake at 350F for 10-12 mins.

Yummy Chicken Soup

Soo although lately it’s been really nice and warm in Vegas (well except today of course), I was craving something warm and cozy served with lots of bread¬†of crusty French bread¬†so I decided to make this yummy soup ūüôā And it was great! This soup is packed with veggies and since I am like a child and really don’t like any vegetables (that aren’t saut√©ed¬†in lots of butter and topped with bacon) I hid all the good-for-you stuff by pureing¬†the soup so even the pickiest¬†eater will enjoy this! And the leftovers are awesome! The soup overnight in the fridge becomes even thicker and somehow even better tasting then it already is ūüôā Just delicious! Funny thing is when I decided to make it, I didn’t realize I didn’t have a big enough soup pod to make it in! So I had to make it in two badges and once I shred the chicken and pureed¬†it I was able to fit it in 1 pod! But seriously you need to try it, it’s soo good!

Yummy Chicken Soup

Makes a big pot of soup!


  • 2 cups of butternut squash,¬† cubed
  • 2 cups of potatoes, cubed
  • 1 cup of celery, chopped
  • 1 large onion, chopped
  • 1 cup of chopped carrots
  • 4 chicken legs (salt and pepper on both sides)
  • 2 tbsp of canola oil
  • 1 chicken bullion cube
  • ¬ľ cup of tomato sauce
  • 1 cup of short cut pasta
  • 6 cups of water
  • salt, pepper, garlic powder (i used 1 tsp) , paprika (1 tsp), oregano (1/2 tsp), basil (1/2 tsp), red chilli pepper(3/4 tsp)¬†to taste

Directions:¬†In a big soup pod, over medium high heat, heat up the canola oil. Once hot,¬†brown your chicken legs(skin side down first), for 2-3 mins on each side until golden. Transfer to a plate and set aside. Add in the squash, potatoes, carrots, celery and onion and cook for 5 mins or until your vegetables have softened, decreased in volume and developed some color. Add the tomato sauce, water and bullion cube and stir to combine. Add in the chicken legs and cook on low for 2 hours. After that, remove the chicken legs to a plate and let cool completely. In a blender or food processor, blend all your vegetable until nice and smooth (you might have to do this in badges and keep in mind hot liquids double in size when pureed) leave some chunks if you like! Once the chicken is cool enough to handle, shred it with your fingers or a fork. Add your pureed¬†vegetables and chicken back to the soup pod, turn the heat up to medium high and bring to boil. Add in the pasta and cook for 10 mins. Serve with some crusty bread or biscuits ūüôā

Chocolate Cheesecake Pie – My favorite dessert ever!

I’m soo¬†excited to share this with you!!! I found my perfect dessert, ever! I made this last night and I flipped out, it was beyond fabulous! It’s a cross between a cold pie, a cheesecake and a chocolate mousse! And then you have the cinnamon undertone that gives it a whole different dimension, and the little kahlua totally brings out the chocolate flavor, it’s just to die for! And it’s unbelievable easy and cheap to make! Here’s how!

This is my crazzy sister Vanina! She is looving this too ūüôā

All you need is a couple of simple ingredients:

Chocolate Cheesecake Pie

Makes 1 9in pie

For crust:

  • 2 sleeves¬†of oreo¬†cookies (crushed finely in food processor and if you don’t have one¬†you can just fill a plastic¬†bag with oreos¬†and go over the bag with a rolling¬†pin until they are perfectly crushed)
  • 4 tbsp of butter(melted)

Directions:  Preheat oven to 350F. In a bowl combine the crushed oreos with the melted butter and stir with a spatula until it resembles wet sand. Spread the wet oreos in a 9in pie plate(press them with your fingers) and make sure to cover the sides too. With a glass or a measuring cup, go over the oreo crust, applying a little pressure as you go to ensure your crust stays together. Bake for 6-8 mins or until set. Cool completely.

For filling:

  • 8 oz dark chocolate chips (melted and cooled)
  • 2 packs cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • a small pinch of salt
  • ¬†2 tbsp half and half
  • 1 tsp vanilla extract
  • 2 tsp kahlua
  • 1/2 – 1 tsp cinnamon (depends on preference)
  • chocolate chips for decorating

Directions: In bowl of electric mixer, beat the cream cheese, white sugar, brown sugar, salt, half and half and vanilla extract until nice and creamy about 2 mins. Add the melted chocolate, kahlua and cinnamon. Mix on medium for 2mins. Spread the mixture evenly in the cooled oreo crust. Top with some more chocolate chips. Refrigerate for at least 2 hours.

Adapted from LauraintheKitchen

Easy Nutella Croissants

I’m sooo¬†loving these right now! Amazing breakfast done in 15 mins, very affordable and best part super-easy clean up! I mean I love pancakes, but I hate cleaning up…all the measuring cups, utensils, bowls, plates it’s just soo¬†tedious! It turns a relaxing weekend morning into a chore and you all know how much I hate chores! So if I am craving something sweet for breakfast with little fuss, these chocolate croissants are the way to go ūüôā These will be best with homemade dough, but since I am not patient and it takes a lot of time to make (and enormous amount of butter, yikes) I am taking the easy way and using crescent rolls! Cheap and saves a ton of time (and hair pulling)!


Easy Nutella Croissants

Servers 4 (makes 8 croissants)


  • 8 oz¬†tube crescent¬†rolls (original)
  • about 8 tbsp Nutella
  • 1 egg¬†+ 1 tbsp water (egg wash)
  • confectioners sugar (for dusting), optional

Directions:¬†Preheat¬†oven to 350F. Open up the can of crescent rolls and divide into 8 triangles. Place a dollop of Nutella¬†(about a tbsp) in the center of each triangles (I then spread it out a bit to cover part of the edges= Nutella¬†in every bite yum!) Roll up your triangles, seal the edges with your¬†fingers and transfer the rolls on a parchment paper lined baking sheet. In a small bowl beat the egg with water. With a pastry brush, gently brush a little bit of the egg wash over the rolls. Bake for 10-12 mins or until golden brown. Sprinkle with powdered sugar and enjoy ūüôā

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