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Sicilian Summer Salad

Fresh recipe with Green Beans, Oranges & Prawns 🇮🇹🦐☀️

Ingredients:

400g fresh green beans (ends pinched off, fibers intact)

2 large juicy oranges (peeled, cut into wedges)

250g fresh prawns (whole, shell-on) Sea salt to taste Cracked black pepper (optional)

For the Dressing:

Juice from 2 additional oranges 3 tbsp high-quality extra virgin olive oil

Steps:

Prepare the Green Beans: Bring salted water to a boil. Boil green beans for 6–8 minutes until tender yet crisp. Blanch in ice water to keep the vibrant green color. Slice them in half lengthwise for an elegant look.

Cook the Prawns: In the same boiling water, add the prawns for just 15–20 seconds — they should turn pink and slightly firm. Remove immediately and let cool slightly.

To peel: Hold the head gently, twist and pull to remove the shell in one smooth motion, keeping the prawn body intact.

Make the Dressing: Simmer juice from 2 oranges over low heat for about 1 hour, reducing it to a rich, syrupy glaze. Whisk in the olive oil, season with sea salt to taste.

Assemble the Salad:

Arrange the halved green beans, orange wedges, and prawns on a serving platter. Drizzle generously with the orange reduction dressing.

Finish with flaky sea salt and a crack of black pepper if desired.

Optional Add-ons:

Toasted almonds, shaved fennel, or a sprinkle of fresh herbs like mint or basil for extra Mediterranean flair.

Perfect for: Light summer lunches, seaside aperitivo, or an elegant starter.

Tiny Kitchen Villain in Disguise

Why Your Plastic Cutting Board Might Be Sabotaging Your Salad (and Your Hormones)

Let’s Talk Dirty… Cutting Boards

I used to think I was being super hygienic. I mean, plastic sounds clean, right? Easy to wipe down, dishwasher safe, no weird smells. Beautiful new set from Costco in the best colors, but guess what?

Plastic cutting boards are the actual worst.

Those innocent little knife marks? Yeah, they’re basically cozy hot tubs for bacteria. Once plastic is scratched, it traps gunk like a champ. Unless you’re scrubbing that board with the fury of a thousand suns after every use (you’re not, don’t lie), you’re just spreading bacteria around your kitchen like confetti.

But Wait, it Gets Grosser

When you cut on plastic, you’re not just slicing veggies. You’re also shaving off tiny plastic bits. Yum.

These microplastics get into your food. You eat them. Then your body gets confused, your hormones get weird, and your endocrine system is like “???” because plastic isn’t supposed to be in your salad.

Research shows that microplastics can disrupt hormones, potentially affecting fertility, metabolism, and even mood. So if you’ve been feeling “off,” maybe it’s not Mercury in retrograde. Maybe it’s your cutting board. 😬

Also, Plastic Hates Your Knives

Plastic is a blade bully. It dulls your knives faster than your ex ghosted you. That’s not just inconvenient, it’s dangerous. A dull knife is way more likely to slip and cut you than a sharp one. So yeah—plastic is out here being both a health risk and a safety hazard.

Enter: The Wooden Cutting Board Glow-Up

Switching to a wooden cutting board felt like upgrading from gas station sushi to an actual chef’s table experience. Wood is naturally antimicrobial (Mother Nature for the win!), gentler on your knives, and just plain pretty. Like, I leave mine out on the counter like it’s part of the decor. Because it is.

Bonus: Wood doesn’t shed toxic micro-junk into your food. What a concept.

A Few Things to Know:

  • Choose hardwoods like maple, walnut, or cherry. They’re dense enough to resist deep cuts and naturally fight off bacteria.
  • Give it a little love, wash with soap and water (no soaking!), dry immediately, and oil it occasionally like the kitchen queen it is.
  • Avoid bamboo for heavy chopping—it’s technically grass and not as durable long-term.

Final Thoughts

Ditching my plastic cutting board was one of those tiny changes that made me feel like I had my life together. Like drinking enough water or remembering to floss.

So if you’re still hacking away at your produce on a warped, stained piece of plastic that smells vaguely like garlic from 2019… consider this your sign. Go get yourself a solid wood cutting board. Your knives, your food, and honestly your whole vibe will thank you.

The Perfect Margarita Recipe

There is nothing better on a hot summer day than a perfect, simple, and fresh Margarita. I get so much joy when drinking a margarita that has fresh lime juice and a little bit of carbonation, it literally makes for the perfect margarita recipe. An immediate no for me would be a sour mix situation, who wants a sour, fake lime juice margarita?

This recipe creates the perfect balance of ingredients, and of course my favorite tequila for the price and quality Casamigos. The trick to any good classic margarita is using fresh lime juice and blanco tequila. Whenever you venture out in the tequila genre you get farther away from a classic.

Ingredients:

  • 2 Oz Blanco Tequila
  • 1.5 Oz Triple Sec
  • 1/2 Packet Stevia in the Raw (use for low calorie/sugar)
  • 1.5 Oz Fresh Squeezed Lime Juice
  • Top Chico Topper
  • Lime for garnish
  • Kosher Salt (Rim of Glass)
  • Shaker
  • Ice

Directions:

  1. Place ice in your shaker, and pour in Tequila, Triple Sec, Stevia, Lime Juice
  2. Place lid on shaker, and shake for about 10 seconds or until outside of shaker is cold
  3. Use lime slide to move over the rim of the glass, and place kosher salt on small plate
  4. Turn Glass upside down and place rim in the salt for glass garnishment
  5. Pour ingredients over ice into a fresh glass
  6. Top with Topo Chico to taste (less for boozier preferance)
  7. Garnish with lime

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Red Wine Poached Pear Recipe

I am always looking for a beautiful dessert, and I have to say this one is sure to please. I don’t really hear about Red Wine Poached Pears often but it is a classic french dessert we should be hearing more about. You can get as creative or simple with this dessert if you want.

The best pears I have found for this are Bosc, mainly because they cook well and maintain their shape. I think this is key for a beautiful display for just you or guests. Some like to just bake the pears in red wine, and that is delicious, but I like to add a little Cinnamon and Brown Sugar to heighten the flavors.

This recipe is for 6, but you could easily scale it up or down depending on how many you are looking to serve.

Poached Pear Recipe Ingredients:

  • 6 Bosc Pear (Peeled)
  • 1 Stick of Cinnamon
  • 1/2 Cup of Water
  • 1/2 cup of Brown Sugar
  • 1/2 Cup of Blackberries
  • 2 Cups of Red Wine (Depending on what type of red wine you prefer)
  • 1 TSP of Orange Extract
  • 1 TSP of Vanilla
  • 1/2 TSP of Cloves

Directions:

  1. Combine all ingredients in a Large Sauce Pan (Excluding the Pears & Brown Sugar Initially)
  2. Heat to a Simmer, and slowly stir in the brown sugar
  3. Once the Liquid has simmered together for about 5 minutes add the Peeled Pears on their side
  4. Allow the Pears to Poach for about 20-25 minutes on medium low in the liquid moving the pears to each side through out the process
  5. Once Pears have been poached, turn off the heat and allow them to cool in the liquid for about 30 minutes.
  6. Place each pear on a serving dish and reheat the liquid
  7. Pour heated liquid over the pear, and pair with cool whip or vanilla ice cream and serve.

Enjoy!

Maple Bourbon Apple Cocktail

If there is one thing I love in winter and especially around the holiday season is a bourbon drink. My go to’s are typically Hot Toddy’s or an old fashioned. Sometimes I like to step out a little and this cocktail is exceptional.

It’s also not incredibly complex to make and I love that about it. Especially if I want to share the love with my friends. The apple cider is a beautiful complement to the maple and bourbon flavors. I am including the recipe below for you to browse.

Ingredients:

  • 1.5 Oz Bourbon (My preference is Bulleit-they also have a Rye for my corn allergy friends)
  • 2 Oz Apple Cider (love Trader Joe’s unflitered)
  • 1 TSP of Maple Syrup (all Natural REAL)
  • .5 Oz of Lemon Juice (only fresh squeazed)
  • Cinnamon Stick for Garnish
  • Tablespoon of Brown Sugar (for glass rim)
  • Teaspoon of Cinnamon (for glass rim
  • Slice of lemon
  • Cocktail Shaker

Directions:

  • Combine the brown sugar and cinnamon on a plate to dip the rim of the glasses in.
  • Go ahead and use the slice of lemon around the rim of the glass to coat.
  • Once the rim of the glass is coated stick the glass rim on the plate to coat with the cinnamon/sugar mixture
  • Pour ice into the glasses
  • Combine all the liquid ingredients in the cocktail shaker with ice
  • Shake for 30-60 seconds until shaker is ice cold
  • Pour contents over ice and garnish with a cinnamon stick.

Enjoy!

Easy Sugar Cookie Recipe

Nothing says the holidays like cookies and baked goods. I personally like all the sweets, but one of my favorite things is just a simple sugar cookie. Finding good sugar cookie recipes that are easy to make is a bigger challenge than you might think.

I stumbled upon this easy sugar cookie recipe from “add a pinch.” and it checks both boxes. It was really easy to make and she does mention that you don’t have to roll out the dough which is awesome. We did roll out the dough because we wanted to do festive shapes for the holidays.

Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling cookies
  • Peppermint crumbles

Directions:

  • Preheat oven to 350º F, and make sure to line cookie sheets with Parchment Paper for an easy clean up.
  • Combine together softened butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. (Don’t overdue)
  • Mix in flour, baking powder, and salt until well-combined. Mix in vanilla.
  • Scoop cookie dough by the tablespoon full and roll into a ball.
  • Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart.
  • Place peppermint crumbles on top of each ball.
  • Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned. (EASY TO BURN SO WATCH THE COOKIES CAREFULLY!)

Enjoy, Katie

Vanilla Maple Pear Gin Fizz

I’m always looking for unique cocktails that have a twist to the everyday staples or are totally different than the standard. Some take a little more love to make, and some are just one simple step more for a unique flair. The Vanilla Maple Pear Gin Fizz takes a bit more effort ahead of time, but if you are looking for a craft cocktail recipe for the Holidays/New Years Eve this is perfection.

Pear in anything is good to me and it makes the drink unique since it’s not a completely main stream, and makes it somewhat seasonal in nature. The maple and vanilla is such a great addition to the pear. If you have ever had a poached pear you know what I am talking about.

Ingredients Needed:

  • Club Soda
  • Gin
  • 1 Teaspoon of Vanilla
  • 2-3 Pears
  • 1/4 Cup of Maple Syrup
  • 4 Packets of Stevia
  • Brown Sugar (For Rim)

Vanilla Maple Pear Syrup Ingredients: (Makes about 4-6 drinks)

  • 1 Teaspoon of Vanilla
  • 1 Cup of Diced Pear (Skin removed)
  • 1/4 Cup of Maple Syrup
  • 4 Packets of Stevia

Directions for Vanilla Maple Pear Syrup:

  • Place all ingredients in sauce pan and heat to boil.
  • Once at a boil reduce to low, and simmer until the syrup has reduced.

Vanilla Maple Pear Gin Fizz Directions:

  • Slice one pear (use one slice to garnish each glass)
  • Dip the rim of each glass into maple syrup, then dip into brown sugar to top the rim of the glass
  • 1 Tablespoon of the Pear Syrup into the bottom of the glass
  • 1.5 Oz of Gin (about 1 shot) into Glass
  • Stir vigorously, and add ice to the glass
  • Top with Soda
  • Garnish with a slice of pear

If you are making this for a party it is best to make the Syrup before hand and just have it ready to go. I hope you enjoy this recipe as much as I do!

Looking for some cute cocktail glasses?

Fall Apple Sangria Recipe

I take my seasonal drinks very seriously as most of you probably know and this Fall Apple Sangria will not disappoint. There is nothing better than a little Sangria for a girls night or easy way to serve drinks at a party. I like my Sangria a little boozy so if that’s your bag than you should go ahead and put this one in your back pocket.

What makes this one great for Fall is the flavors! Take your Fall fruits like apples, oranges, and pears then combine them with cinnamon and boom all the Fall flavor notes for a perfect Sangria.

Fall Apple Sangria Ingredients

  • 1 Bottle Pinot Noir
  • 2 Cups of Apple Cider
  • 4 oz of Cointreau
  • 1 Cups of Mandarin Vodka
  • 2 Honey Crisp Apples (peeled & sliced)
  • 4 Mandarins (slices only)
  • 2 Pears (Peeled and Sliced)
  • 2 Cups of Blueberries
  • 3 Cinnamon Sticks

Directions

  1. Combine all your fruit ingredients and cinnamon in a large carafe, and make sure that your fruits are peeled and sliced (blueberries whole)
  2. Pour in the vodka, cointreau, and apple cider
  3. Add the Pinot Noir last
  4. Let the mixture sit overnight so all the flavors combine

Please allow enough time for the mixture to sit so that the flavors really stand out. I am so in love with this recipe and how you love it as much as I do!

Cute Sangria Sets

XOXO, Katie

Augusta’s Strawberry Bundt Cake with Strawberry Cream Cheese Glaze

Chloe’s favorite things at the moment are strawberries and flowers and that’s what she asked for on her cake this year. My mom delivered with this Strawberry Bundt Cake with a Strawberry Cream Cheese Glaze. The cream cheese glaze is nice because it is thick and has a wonderful weight to it where it doesn’t just fall off the cake. If you like cream cheese icing, which is definitely my preference, then you will really love this glaze, it’s gooey deliciousness.

My mom is known for her cakes and she was nice enough to share this recipe with me for you guys, so enjoy!

Bundt Cake Ingredients

  • 3 cups of sugar
  • 2 sticks of softened butter
  • 6 eggs (room temperature)
  • 1 cup of heavy cream
  • 3 cups of Flour sifted
  • 1 tsp of vanilla extract
  • 1 tsp of Strawberry extract
  • 1 cup of chopped strawberries

Bundt Cake Directions

  1. Preheat oven to 300 Degrees
  2. Prepare bundt pan …liberally butter pan with butter and flour so it is ready to go
  3. Combine butter and sugar combine and mix in Kitchen Aide Mixer until smooth
  4. Add eggs one at a time to mixture of sugar and butter in mixer
  5. Once all above ingredients are incorporated alternately add the two following ingredients the cream and flour into the mixing blow with the mixed butter, sugar and eggs
  6. Lastly add the extracts and the strawberries below in the mixer and blend well.
  7. Finally pour into well-greased and floured Bundt pan and place in a 300-degree preheated oven for 90 minutes until done

Strawberry Cream Glaze Ingredients

  • 1 cup of fresh puréed strawberries
  • 2 Cups of powdered sugar
  • 3 Tsps of lemon juice
  • 1 tsp of strawberry extract
  • 1 8 oz package of cream cheese (room temperature)
  • 1 cup of heavy cream

Strawberry Glaze Directions

  1. Place Strawberries, Powdered Sugar, Lemon Juice, & Strawberry Extract ingredients into a saucepan on stove top on low heat, then add the cream cheese and the heavy cream listed below and heat thoroughly until cream cheese is totally melted
  2. Then…use a measure cup Add I TBSP of corn starch or arrow root to a small amount of water to make a slurry then add to mixture and bring to simmer and stir until mixture thickens…You may have to add a bit more slurry mixture if the 1 TBSP with the water slurry is not enough…but remember it takes a little bit of stirring on the heated stove for the thickening to happen.
  3. When cake is done…let it cool and remove from pan.
  4. Once cooled, glaze cake with a spoon letting it drizzle over sides then garnish with pansies and fresh cut strawberries. Keep in fridge.

Including some fun bundt cake pans for the holidays!

It is yummy!

Banana Pumpkin Bread

Last year I started ordering my groceries online and made the mistake of ordering 6 bundles of bananas instead of just 6 individual bananas. If you have ever ordered online you have probably experience some version of this. However, with all of those bananas I was literally trying whatever recipe I could find to put them in. I ended up adding them to Pumpkin Bread to make Banana Pumpkin Bread.

I absolutely love pumpkin bread, but sometimes it can end up dry, so when I added the bananas into the recipe I realized the combo was amazing and kept the bread from becoming too dry. The pumpkin and banana flavors also pair really nicely together.

Banana Pumpkin Bread Ingredients

  • 3 Cups of Flour (Prefer King Arthur’s)
  • 2 Tsp. Baking Soda
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Baking Powder
  • 2 Tbs. Cinnamon
  • 3/4 Tsp. Ginger
  • 1/4 Tsp. Freshly Grated Nutmeg
  • 1 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 2/3 Cup Vegetable Oil
  • 3 Eggs
  • 1 Cup Canned Pumpkin Puree
  • 3 Over Ripe Bananas (Mashed)

Directions

  1. Preheat the oven to 350 Degrees, and grease the loaf pan so it’s ready to go.
  2. Stir together Flour and all the dry ingredients, EXCEPT the sugar.
  3. Beat the Sugar and all the wet ingredients together.
  4. Combine the dry ingredient mixture with the sugar mixture
  5. Once mixtures are combines pour into the greased loaf pan.
  6. Bake for 50-60 minutes.

Enjoy!

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