tuna burgers


Tuna burgers have been a staple in my household since elementary school. It was a simple dish easily whipped up after my two hardworking parents got home from work. I really loved them. Transitioning them to my own household was another story. The husband was willing to try them but doesn’t like tuna from a can or miracle whip. It was kind of a lost cause but I pressed on and made them anyway.


  • 1 can tuna
  • 2 Tablespoons celery
  • 2 tablespoons onion
  • Cheddar cheese(small cubes or shredded)
  • Miracle Whip (to taste)
  • 4 buns or hards rolls

Mix all ingredients together.


Lightly butter hard rolls or buns. Add mixture to buns. Wrap with aluminum foil and bake 350 for 20 minutes until melted and hot throughout. I still love them and yes, the husband confirmed his dislike from both tuna in a can and miracle whip. I shamelessly ate two.


crispy chicken with citrus teriyaki sauce

I made this recipe last week. I found it online on Annie’s Eats when I was searching for different chicken recipes. It was a great alternative to grilled chicken and paired well with yellow squash and zucchini. As you can tell, I don’t have a lot to say about this, but it made for a great food photo op! Ha! Happy eating!



For the sauce:

  • 3 tbsp soy sauce
  • 3 tbsp freshly squeezed orange juice
  • 3 tbsp sake
  • 3 tbsp sugar
  • 3 tbsp mirin

For the chicken:

  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 lb. boneless, skinless chicken breast (about 2-3)
  • Nonstick cooking spray

To make the sauce combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, and reduce the heat to low, letting it simmer for six minutes, until slightly thickened. Remove from heat and set aside.

Preheat the oven to 475°F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or a pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

Butterfly the chicken breast into halves so that you have 4 to 6 pieces total. Lightly season both sides of the chicken piece with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.

Shake lightly to remove any excess flour. Then dip it into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well.

Transfer to the prepared wired rack. Repeat with remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.

Bake for 15 minutes, until chicken is cooked through and the bread crumbs are golden. Let rest for a few minutes before slicing and serving. Serve with teriyaki dipping sauce. Enjoy!

pumpkin scones

It’s fall!! Well at least up north it’s fall, and I’m sure there are leaves changing, too. Here in Dallas, it’s still warm but we have had a few cooler mornings – and it’s beautiful weather all day (when it’s not in the 90’s)!! I love this time of year in Dallas! Plus, no matter where you are at this time of year, everything pumpkin-flavored is available!!

I was looking for pumpkin scones and came across this recipe on sweetpeaskitchen. She places not one but TWO different drizzles on top of her pumpkins scones, so I was all in!


Pumpkin Scones

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Powdered Sugar Glaze

  • 1 cup plus 1 tablespoon powered sugar
  • 2 tablespoons milk

Spiced glaze

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cloves

Start by preheating your oven to 425 degrees and lining a baking sheet with parchment paper.

In a mixing bowl, whisk together the “wet ingredients”: pumpkin, half-and-half, and egg. Set aside.

Sift together into a large mixing bowl the dry ingredients: Flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now using a pastry blender, mix the butter and dry ingredients until you reach the consistency of coarse cornmeal. Don’t overwork the mixture, though there shouldn’t be pieces of butter larger than a small pea. You could probably do this step in your mixer using the paddle attachment, but I get all nervous about overworking the dough.

Now, fold in the wet ingredients. I usually make an indentation (like when you have mashed potatoes and gravy), then you can flip the flour into the wet ingredients. I used a spatula to try my best to mold everything, but at the end (with floured hands) I used my hands to mold in the flour. Again, don’t overwork the dough. It’s crumbly and not tightly packed and that’s okay! Just make sure all the dry ingredients are married with the wet.
On a well-floured surface, flatten and form the dough into an 8″ circle. Then, cut into 12 triangles! It’s looking like a scone now!
Place the triangles on the parchment-lined baking sheet and bake for 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make the powdered sugar glaze by mixing the milk and sugar until smooth; then paint the tips of the scones with glaze – I used a pastry brush. When making the glaze, start by putting the powdered sugar in the bowl and gradually pour in the milk. You might not need all ofthe milk.
While the first glaze is drying (~10 minutes or so.), make the spiced glaze by combing all ingredients and mixing until smooth. Drizzle onto the scones!

The recipe states you should wait a whole hour before serving, to let the glaze dry. So plan to leave the house for a while or else you’ll want to eat them all!

Note: If some of my pictures look like more ingredients than yours, don’t be thrown off. I made a double batch for my neighbors who just had their first baby! I plan to write in the card “We’re sure you’ll have some sleepless nights and early mornings. We hope these scones (with a cup of coffee) will help ease the transition. Congratulations on your new addition!”

Full Disclosure: I made these three times now (three times in four days!) and there’s a slight bitterness at the finish. I can’t figure it out?  I took out the cloves, nutmeg, and ginger on my last batch and still… bitterness!  I’m really sad to say, they didn’t turn out as good as I’d liked or looked. So, if anyone knows what I’m doing wrong, do tell. Or if you know of the certain ingredient that’s making these taste that way? Maybe one of my ingredients is old?!? I even bought new flour and spices. Or if you make these, and that doesn’t happen to you… please, please, let me know.

I honestly haven’t had a baking fiasco like this since my hard-candy experiment in sixth grade. I had a “small” kitchen fire my parents still don’t know about. 

fish boil

Anyone who grew up in Wisconsin has heard of the “friday night fish fry” and anyone vacationing in Door County has heard of “the fish boil”. Vacationers come back year after year comparing and contrasting the fish boil experiences they have had at different venues.
I, however, have never been to a fish boil. Now, I’ve had my fair share of friday night fish fries but never a fish boil until last week – and it never ceases to surprise my local Wisconsinites. Yes, I grew up here. No, never a fish boil.

So, we set out to do just that. Watch a man boil fish! We decided on White Gull Inn, one of the oldest fish boils in the area. Our presenter was named Nick, who I think must play Santa Claus in winter. He was great, and I got a lot of great pictures of him in action.

Once the fish was cooked, it was time to head indoors and enjoy Lake Michigan whitefish! It was a really enjoyable experience, and I would encourage everyone to participate at least once! Oh… and save room for the cherry pie (made with locally grown cherries)!

brown sugar glazed salmon

I’m about to blow your mind in the salmon world! Honestly, this is what we compare all other salmon recipes to. Seriously. I’ll make a new salmon recipe and ask the husband:

Do you like it?!?

If he responds “Yes, it’s really good.” I’ll ask a follow-up question.

Is it as good as the brown sugar salmon?

And inevitably he will say, “No, what do you think?” and I always reply:

“Yep, I agree… Nothing, compares to that brown sugar salmon!”

So, here it is, the brown sugar salmon amazing goodness. One of my dear friends found it and knew I would love it! It’s been a staple in our home for a couple of years now. My love for all things salmon is a serious one. Maybe I was a bear in a my past life?


  • 1 lb fresh salmon (serving size: 4)
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 3 Tbsp brown sugar
  • 4 tsp Dijon mustard
  • 1 tsp rice vinegar
Start by salt & peppering the fish in a foil-lined baking dish.

Bake at 425 degrees for 10 minutes.

While baking fish, add remaining ingredients (brown sugar, mustard, and rice vinegar) together and bring to a boil on the stove top.

Brush glaze onto fish.

Then broil for 1-2 minutes, until done/flakey!

This is our favorite salmon recipe! Super easy, fast, and a quick clean up, too! Enjoy!

If you’re doing Weight Watchers, I found out it’s only 6 point plus points! Healthy and delicious, it can be done!

grilled salmon & avocado cream sauce

I was on a high school friend’s blog, The Food Driven Life, the other day and had to try another one of her recipes. I love salmon, served anyway I can get it. This recipe looked like a great summer treat. The warm salmon paired with the cool avocado sauce reminds me of putting jeans over my tan skin, during those summer nights growing up in Wisconsin. Weird analogy, probably. Anywho, it’s a fabulous, easy, quick meal, perfect for the summer, and healthy to boot!


  • 2 salmon fillets or 2/3 pound of salmon
  • 1/2 avocado
  • 2 Tbsp light sour cream
  • 2 Tbsp nonfat Greek yogurt
  • 1 Tbsp light mayo (optional)
  • 2-3 Tbsp lemon juice
  • 2-3 Tbsp chopped fresh dill
  • 1 Tbsp water (optional)

Prepare the salmon by drizzling 1 Tbsp of lemon juice over the salmon and a sprinkle of salt and pepper to your liking. Heat grill to low-medium – you want to cook it slow. Grill the salmon 7 minutes on each side or until orangy-pinkish.

In a food processor, combine the avocado, sour cream, yogurt, mayo and lemon juice. Mix until creamy.

Stir in dill and optional water.

I omitted the mayo in mine but added the water for perfect consistency.

Spoon cream sauce over salmon and serve.

This is a fun summer treat which I will be sure to bring out throughout the summer months! Enjoy!

turkey burgers

We purchased The Dolce Living Lean Cookbook and have been really surprised just how delicious the recipes have been.  They focus on lean organic alternatives and here’s our rendition of turkey burgers.



  • 1/2 lb. lean turkey (we do 93% lean fresh organic ground turkey)
  • 1/4 cup oat bran
  • 1 egg
  • 2 cloves garlic, chopped
  • 1 teaspoon Worcestershire
  • 1 dash each of sea salt, pepper and oregano

In a larger bowl, combine everything and mix well. It looks a little scary. 

Shape into 4 to 5 palm-sized patties.

The husband places aluminum foil, lightly sprayed on the grill so the patties don’t fall through.

Cover, over indirect medium heat for 4-6 minutes on each side or until meat is no longer pink inside. Add cheese if desired.

Serve on bun or wrap.

Optional toppings

  • Romaine Lettuce
  • Sliced Tomato
  • Dill Pickles
  • Avocado
  • Cheese
  • Ketchup
  • Mustard
Enjoy!! This is a great burger!