recipe:: grilled salad

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Well…for all of you in Atlanta, happy ICE day! I hope you’re all staying safe and warm over the next couple days. Since I’m stuck inside, I thought this would be a great time to share a new recipe with you. Last Sunday, Craig and I just sort of threw together a dinner that turned into one of the best salads we’ve ever made — so I wanted to share it! We’ve named it the “grilled salad” because everything is grilled and tossed with some romaine lettuce… which you could also grill. We probably will next time. The ingredients are rather simple, as long as you have a pantry stocked with lots of spices. You may need to grab a couple at the store, but I promise it’s worth it. And the bright side is that both seasoning mixes will make enough to store the remainder for next time.

2 chicken breasts
1 head of romaine lettuce (or a package of pre-washed, organic romaine)
1 red onion
1/2 white onion
1 red bell pepper
1 – 20 oz can pineapple chunks
handful sunflower seeds (optional — we just had them on hand)
olive oil

Vegetable seasoning (this will make enough to have extra)
2 tsp garlic powder
1 tsp paprika
2 tsp onion powder
1 tsp cayenne pepper
1 tsp basil
2 tsp ground mustard
1 tsp sea salt

Chicken rub (this will make enough to have extra):
1/2 cup paprika
1/4 cup garlic powder
1/4 cup chili powder
3 tbsp salt
3 tbsp black pepper
2 tbsp onion powder
2 tbsp celery seed
2 tbsp brown sugar
1 tbsp dried oregano
1 tbsp thyme
2 tbsp cumin
2 tsp dried mustard
2 tsp coriander
2 tsp allspice

1. Mix all chicken rub ingredients in blender.
2. Rub thoroughly over chicken breasts (store remaining mix in a container for later use).
3. Mix all veggie seasoning ingredients.
4. Chop onions and red bell pepper, then mix with pineapple chunks. For a little variety, slice the white onions into thin pieces, and chop the red onion into thicker, 1-2″ pieces. Drizzle with olive oil. Sprinkle generously with vegetable seasoning.
5. Grill chicken and veggies at approx 300-350 degrees for 25-30 minutes. We used a grill box to cook the veggies over the open flame. You could also use tin foil instead.
6. Chop romaine lettuce and place in bowls.
7. Slice chicken into strips of desired size.
8. Cover romaine with mixture of grilled veggies and chicken. Sprinkle with sunflower seeds.
9. Use whatever dressing you prefer. We used light ranch, and I think it worked perfectly with the flavors.

**DISCLAIMER:: Craig and I collaborated, if you will, on the ingredients of the dish, but I had no part in executing this meal, other than chopping the romaine lettuce. Cheers to our resident grill master. unnamed (2)

recipe:: sausage balls


Sausage balls are my go-to contribution for football tailgates and gatherings. I love the salty, spicy, savory taste – especially hot out of the oven. Here’s a quick recipe to whip up for your next weekend party, brunch, or tailgate!

– 2 lb pork sausage
– 2 cups bisquick
– 2 cups shredded cheddar cheese
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 2 teaspoons pepper


1. Preheat the oven to 375 degrees.

2. in a large mixing bowl, mix together all ingredients. with your hands It may take several minutes of mixing to completely integrate the flower and cheese with the meat.

3. Grease 3 baking sheets. Scoop out small portion and roll into 1″ ball. Repeat until mix is gone. My batch made approx. 45 sausage balls.


4. Bake for 18-20 minutes. Cool completely and store in the refrigerator in an airtight container.


recipe:: pumpkin muffins


MMM…. fall is here, and I can smell it in my kitchen! I have really been craving some pumpkin doughnuts, and I found a great-sounding recipe for them on Pinterest. I was all set to make said doughnuts… and then I realized that required a doughnut pan, which I did not have. So I opted for muffins, which seem healthier anyway, regardless of the fact that they involve the exact same ingredients. It’s all about perception, people.

– 1/2 cup vegetable oil
– 3 large eggs (or 3/4 cup of egg beaters)
– 1 1/2 cups granulated sugar
– 1 1/2 cups canned pumpkin puree
– 1 1/2 teaspoons pumpkin pie spice
– 1 1/2 teaspoons salt
– 1 1/2 teaspoons baking powder
– 1 3/4 cups + 2 tablespoons unbleached all-purpose flour
– 3 tablespoons cinnamon sugar


1. Preheat the oven to 350 degrees. Place cupcake liners in 2 standard muffin pans. My batch made approx 19 muffins.

2. With a mixer, beat together oil, eggs, sugar, pumpkin puree, spices, salt, and baking powder until smooth.


3. Add the flour, stirring until just smooth.

4. Fill the cupcake wells about 3/4 full.



5. Bake for approx 23 minutes, or until a toothpick or cake tester is inserted into the center of one comes out clean.

6. Remove the muffins from the oven and transfer them to a rack to cool.

7. Sprinkle heavily with cinnamon sugar. Cool completely, cover, and store at room temperature.