I have really been looking forward to sharing this recipe with you guys!  I threw this together over the weekend and I have to tell you, it really exceeded my expectations. And I wasn’t the only one who thought that – as it was recommended for our next bring-a-dish event … #householdapproved

Mexican corn salad

This corn salad is SO SO easy. You could throw it together in your sleep. And guess what. You don’t even need a kitchen to make it! But, the good news is, all these weeks of renovation have finally paid off! The country kitchen makeover is close to complete – just a backsplash and a can of paint away from done :)


But back to the recipe. For those of you who like cilantro and feta, this is gonna be the tick to your tock. A little crunch from the peppers and onions. Tangy creaminess from the feta. And a touch of sweetness from the corn. I tell ya, I could eat this all day long!


I really loved how refreshing this salad was and also how light yet filling it seemed. I could see it easily being served as a main dish with perhaps something light on the side. Or as a side dish, as I served ours (Mexican spiced chicken legs and a salad made the meal). The options are endless.

As far as the recipe, I could also see a Greek yogurt sub-in working perfectly too, if mayonnaise isn’t your thing. Go for it!

So what are you waiting for? I know you just might be as ready to hang onto the cool refreshing flavors of summer as I am… Right?! :)


Hang-on-to-Summer Mexican Corn Salad

Serves 4

  • 1 package frozen corn, defrosted
  • 1/4 onion, diced
  • 1/2 green pepper, diced
  • 2 tblsp canned diced green chilis
  • 3 tblsp mayonnaise
  • 4 oz. crumbled feta
  • 2 tblsp lime juice (I used bottled key lime, it’s perfection!)
  • handful of fresh cilantro, chopped
  • salt and pepper to taste
  1. Set frozen corn into a medium sized bowl to thaw, an hour or so should be fine.
  2. Chop onion, green pepper, and cilantro. Add to thawed corn. Also add diced green chilis. Stir to incorporate.
  3. In a separate bowl, mix together the mayonnaise, feta, and lime juice.  If you don’t have key lime juice, the juice of a regular lime should be just fine.
  4. Pour dressing over corn mixture and stir. Season with salt and pepper as needed.
  5. Serve!

It’s been a while. A seven months kinda while. But. I’m feeling inspired again!

Since I last saw you my city girl life has found me in the Richmond countryside. Quite the change wouldn’t you say? 😉


See updated “About Me” page if you’d like!

A change that has not only been wonderful for so many reasons, but also one that has sparked a resurgence of my kitchen inspiration!  Something about those long range views and clean fresh air really makes cooking that much more enjoyable :)

And since it’s summer. And since I love (1) an easy recipe (2) Chobani Greek yogurt and (3) a lightened up and refreshing dish that still tastes delicious. I knew that this would be the one to share with you.

This broccoli salad came as a request. The exact request of “a crunchy broccoli salad” … lots of direction there, huh? So I decided to get some ingredients together and see if I was up for the challenge!

Chobani crunch broccoli salad

The result. All the thumbs up. All of them. This broccoli salad has the fun twist of crunchy sunflower seeds and tangy lemon, topped off with that sharp taste of cheddar that I’m not sure anyone could turn down. Except my sister. She could. But she hates cheese. A concept that after 26 years I am yet to understand…

But I digress.

This broccoli salad would be a delicious addition to any meal. Or the perfect side dish to bring a warm weather get together. Heck, it’s even great just for an after work snack, trust me on that :)

And the best part. It only takes 5 minutes to throw together.

So with that. Enjoy!



Happy Holidays to all of you! Christmas isn’t so far behind us that I can’t share a little Christmas Eve family tradition with ya, right?


Christmas Eve is a big deal in our house. I mean, a BIG deal. Christmas who? (But really)

We base our food spread off the Polish tradition of Wigilia. Seven dishes are served (we show our creative counting side here 😉 ) and a pescatarian theme. No beef, chicken, pork, you catch my drift.

This year’s menu may have been one of the BEST yet. Here’s what we had!

– Mom’s homemade crab cakes
– Pierogi with green onion butter
– Mushrooms sautéed in white wine
– Shrimp cocktail
– Fresh greens w/ avocado, red onion, & mint
– Appetizer spread above (see, creative counting!)

But the recipe that stands closest to my heart and the one I can’t recall a Christmas Eve without is this one. And one I want to share today with you!


Sauerkraut and Noodles

– 1/2 package small noodles (macaroni, mini shells, etc)
– 1/2 onion, chopped
– 1 can sauerkraut
– 3 tbslp butter
– salt & pepper

1. Boil noodles until done. Drain.

2. Sauté onion in 1 tbslp butter for 5 minutes. Add sauerkraut and season with salt and pepper. Cook another 5 minutes.

3. Stir noodles and rest of butter into the sauerkraut pot. Add additional butter as necessary.

These noodles are best when they have some time to sit on a warm stove once combined for just a bit. Make them ahead if time and you won’t even have to think twice about them!

They’re also a perfect main dish meal if you top with some kielbasa, chicken sausage, or something similar.

Happy holidays from our fam to yours, however you may be spending it :)