May 30, 2016

Greek Zoodle Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FreschEats #CollectiveBias

A Greek Zoodle Salad is a twist on the traditional Greek salad made by swapping the lettuce for raw spiralized zucchini noodles.  It's the perfect salad for pizza night, parties, or picnics!


Just recently, we officially became a whole pizza family.  What I mean by that is that my husband, myself, and our two kids can usually polish off a whole pizza as a meal.

This is great because there are no leftovers to put away.  It's also not so awesome because there are no leftovers to put away.  A double-edged sword if you will.

You see, my daughter loves taking a slice of pizza in her lunchbox the day after pizza night and if I don't teach my kids about the joys of cold pizza for breakfast, well then who will?
[READ MORE...]

May 23, 2016

Cheesesteak Potato Skins

This post first appeared over at Real Housemoms where I'm a contributor. Cheesesteak Potato Skins are mash-up of classic potato skins and Philly Cheesesteak Sandwiches, making them the ultimate party appetizer!

Cheesesteak Potato Skins are mash-up of classic potato skins and Philly Cheesesteak Sandwiches, making them the ultimate party appetizer!

The potato skins are my favorite part of a potato. I mean, I love all of the potato, don’t get me wrong. Potatoes are their own food group in my book, so I assure you, there’s no potato discrimination around here. But the skin, mmm–mmmm…it’s the best.

I like my potatoes cooked until the skin is nice and crispy. A little rub of olive oil, a sprinkle of kosher salt, and a nice long bake in the oven make them just right. It’s always crazy to me when people eat just the insides and leave their skins on the plate to be scraped into the garbage. Inconceivable! Not only tasty but full of nutrients!
[READ MORE...]

May 18, 2016

Dana's Bakery: Macarons with a Twist

Dana's Bakery has revolutionized the traditional French confection by crafting a collection of artisanal macarons that are kosher, gluten-free, and available in authentic American flavors!  They should be on every macaron lover's must-try list!

From Red Velvet to S'mores, Fruity Cereal, to Thin Mint, these all-American macarons from Dana's Bakery are designed to please the palate with a surprising sense of nostalgia!

When you think of a macaron, what comes to mind? I envision a cute little French bakery on a bustling city street, where lively French bakers carefully fill glass cases with oodles of colorful little macarons.  I imagine a thin spread of sweet filling sandwiched between two delicate little meringue cookies that are perfectly light and airy, yet still incredibly decadent.

I imagine that those macarons are truly divine.

I also imagine that I would probably have to travel to that quaint little bakery in France to get the whole authentic macaron experience.

Sadly, I've never been to France.  And, though it would be nice, I've got no plans to do any international traveling anytime in the near future.  It was kind of looking like authentic macarons weren't destined to be in my life.

That was until I found out about Dana's Bakery.
[READ MORE...]

May 16, 2016

Sheet Pan Eggplant Parmesan

Sheet Pan Eggplant Parmesan is my favorite eggplant recipe that is made by baking breaded eggplant slices on a sheet pan until perfectly golden and then topping them with robust tomato sauce and lots of melty mozzarella cheese.

Sheet Pan Eggplant Parmesan is my favorite eggplant recipe that is made by baking breaded eggplant slices on a sheet pan until perfectly golden and then topping them with robust tomato sauce and lots of melty mozzarella cheese.

In the spirit of full disclosure, this recipe is already on my blog.  Kind of.  Back in 2012 I posted a recipe for Eggplant Parmesan that is very similar to this one.  Over the years, I've made eggplant again and again and, over the years, I've adapted the recipe and cooking method just a bit.

The whole idea is the same.  For both recipes, I use a sheet pan to cook the eggplant as opposed to frying it.  I never feel like I am sacrificing the taste by baking instead of frying and the eggplant comes out of the oven with the breading beautifully golden and crisp, just how I like it!

So, what's different?  Well, the seasonings have changed a little.  Not much, but just tweaked a bit.  And now I like to use panko breadcrumbs instead of regular.  (Again, in full disclosure, either would work, I just prefer the panko.)
[READ MORE...]

May 2, 2016

Easy Crock Pot Chicken Chili

Easy Crock Pot Chicken Chili takes just a few minutes of prep then a few hours in the crock pot to make an easy and delicious dinner the whole family will love!

Easy Crock Pot Chicken Chili takes just a few minutes of prep then a few hours in the crock pot to make an easy and delicious dinner the whole family will love!

This is going to go down as one of my all-time favorite blog posts.  Not only is this recipe totally delish, but I had the pleasure of composing this entire blog post with my lovely daughter!  Sure, we cook together often, but this particular recipe was made on National Take Your Child to Work Day!

That's right, I'm a food blogging momma, so my girl got to be my sidekick for the day.  She learned about writing a recipe, cooking, food styling, and photography...just some of what I do around here as a food blogger.

We had a ton of fun and I love that she got to take a closer look at what I really do while I'm "working."  Because, I'm going to be honest here, sometimes my work looks a lot like play.

Food blogging is the best job ever, just in case you didn't know, and I was super stoked to fill my girl in on some of the behind the scenes nitty gritty.
[READ MORE...]

April 27, 2016

Peanut Butter and Honey Chia Seed Pudding

Peanut Butter and Honey Chia Seed Pudding made with just four simple ingredients is a delicious and healthy breakfast or snack!

Peanut Butter and Honey Chia Seed Pudding | thetwobiteclub.com

I love chia seeds and lately, I've started using them more often in my meals.  I like to add them to smoothies, sprinkle them on salads or yogurt, and mix them into protein bars or energy balls.  They truly are a super food and if you're not eating them, you totally should be!

Chis seeds are high in protein, Omega-3 fatty acids, calcium, and antioxidants.  It's hard to believe so much goodness can be packed into such a tiny package, but folks, these little guys are so good for you!
[READ MORE...]

April 21, 2016

Roasted Asparagus

Roasted Asparagus is made by coating fresh asparagus with olive oil, salt, and pepper, and then roasting it in the oven until it is perfectly tender and golden brown.  You will never steam asparagus again!

Roasted Asparagus is made by coating fresh asparagus with olive oil, salt, and pepper, and then roasting it in the oven until it is perfectly tender and golden brown.  You will never steam asparagus again!

I love the nights when my husband helps with dinner.  You'll rarely see him in the kitchen, but when we decide to grill, he's all about being the grill master.  And if I'm going to be honest, he's better at it, so I gladly let him do it.

Several nights a week you'll find us grilling chicken, steaks, or burgers, and on most of those nights I'll be in the kitchen making roasted veggies to serve on the side. Some of our family's favorite vegetables to roast are brussels sprouts, broccoli, and asparagus.

The other night when we were cooking dinner together, my husband and I realized that I've never added our very favorite roasted asparagus recipe to the blog.   I'm not sure why because it's truly a recipe that I make over and over again!

As you can see, we like our roasted vegetables on the well-done side.  The more crisp bits and caramelization, the better.  As a matter of fact, my three year old will only eat the crispy tops.  I'm impressed that he's even eating it at all, so I consider it a win.
[READ MORE...]

April 19, 2016

Beer Cheese

Beer Cheese is a bold sharp cheese spread that is ridiculously easy to make and perfect for pretzel dipping or spreading on crackers.

Beer Cheese is a simple, yet bold sharp cheese spread that is ridiculously easy to make and perfect for spreading on crackers or pretzel dipping!

Let's take a minute to talk about two of my loves: beer and cheese.

Love #1: beer.  Yes, I'm a girl who loves beer.  The idea that beer is just for boys is for the birds.  I like beer just as much as a glass of cabernet or a fruity cocktail with a paper umbrella sticking out of the top.  Variety is the spice of life, and sometimes nothing beats a nice cold brewski.

Moving on to Love #2: cheese!  Cheese is one of those foods that I don't think I could live without.  I will be a cheese lover until the day I die and if someone ever tries to tell me to give it up, I will kindly tell them to stuff it.  Cheese is love.
[READ MORE...]