Snacky snack!

Quickie post on my favorite snack… And Rowan’s too! Blue sesame tortilla chips with Publix medium homemade salsa. Seriously- we will finish off the tub of it in two days of snack time! It is sooooo yummy! Thanks to my friend, Raven, for having it at her little mans 1st bday party… I’ve been hooked ever since! Tastes so much better than the tostitos or pace brands… Probably because its fresh! I don’t even like tomatoes (plain or roasted), but I will eat them in this stuff!



Asparagus- Two Ways

Hi guys!

Ok, today’s post is going to be a SUPER easy and quick recipe. It will be a short post too because I have a million things to do this week before my first wedding of the season, YAY! (I am a photographer- check out my work: and “like” my page, thanks).

Ok, so the first way to cook and season the Asparagus is how my mom taught me to do it when I was in high school. The second way will have the same ingredients, just a different way to cook it.

Pan Cooked Rosemary- Lemon Asparagus


1 Tsp of dried Rosemary  OR  1 6in. sprig (or more)  of Fresh Rosemary

1 Whole lemon, squeezed

1 bunch of fresh Asparagus

Sea Salt and Fresh Ground Black Pepper (or just reg. S&P) to taste-not too much though 😉

2 Tbsp of Extra Virgin Olive Oil.


(My Rosemary plant)


1. Heat EVOO in non stick pan (do not go to MD heat, but stay right under it).

2. Chop ends off of Asparagus. I like to do this and also cut the asparagus right in half so it fits better in the pan.

3. Place Asparagus in pan with EVOO and toss.

4. Sprinkle Asparagus with dried Rosemary or lay fresh sprig in EVOO.

5. Squeeze lemon over Asparagus- if oil is too hot it may splatter, so be careful!

6. I’d say to cook the Asparagus for about 6 to 10 min… (it could take longer, just depends on how you like it. I like it fresher and crisp). Tossing every couple of minutes or so. Just keep an eye on it. I like mine to turn a bright green. This way it still has some crunch. If it cooks too long it will turn a yellow-ish green color and be more soft and slimy (don’t know how else to put it at the moment, haha).

7. Take out of pan and place in serving dish.

Suggestion: Cook this side dish last because you will want to serve it warm; I eat it warm or cool, so it doesn’t bother me, but just a tip if you’d rather it be warm when you serve it. Seriously it takes no time at all and it is delicious and fresh!

2nd Way to cook it is:

Oven Roasted Rosemary-Lemon Asparagus


This is how it looks before it is cooked- either way you make it. Here it is coated with all ingredients. This pic is before it gets oven roasted.


*OPTIONAL: Parmesean cheese- The sprinkle kind, but I guess shredded could work too?

Otherwise, same ingredients as above recipe.


(Preheat oven to 365°)

1.The way I like to do this is chop the ends off of the Asparagus. No need to cut Asparagus in half because we will be using a rectangular roasting pan, cookie sheet, whatever you have… Just make sure it has raised edges because you will be cooking it with oil.

2. You can either:

Drop all ingredients in a large Ziplock bag and shake until Asparagus is well coated and pour it all into your baking pan,


Lay Asparagus in baking pan, drizzle EVOO on top, and sprinkle with S&P, lemon juice and Rosemary (or lay sprig on top). Then toss the Asparagus together in the pan.

*OPTIONAL: Sprinkle parmesean cheese on top of Asparagus now.

3. Bake for 6 to 10 minutes- again, keeping an eye on it depending on how you like to eat it. Like I said, I like it bright green and to have a crunch.  If you are not sure if it is how you like it yet, take a piece out and try it for texture (but use an oven mitt, please). Once it turns a yellow-green, though it will be softer, so I would suggest trying it after 6 to 8min, just to see.

Roasting Asparagus! Almost done…

Hope you enjoy it! Leave a comment for me if you try it!

Have a great week!



Brie for Breakfast!?! Yes!

Hellloo readers,

Today I have a guest blogger, my Momma! You are not going to want to miss this magical breakfast brie concoction she has for you. I will be helping her along with this post as she has never done this before! It was so funny because when I told her about my blog she immediately said, “Ooooh you can put my Brie Sandwich on there!” I said, “You can be my first guest blogger and do it with me!”  I am excited to share this, but at the same time, if we were to ever open a restaurant, this would be on it! Oh well, haha! Yay for Momma Michelle. I’m posting a pic of her, she just doesn’t know it yet because I am adding it in now while I edit the post, hehe! But actually, if you guest post, I will always request a pic…I just happened to of had this one of my momma:


Hey Guys,

I am Michelle, Coco’s mom. I’ve called her Coco since she was born (I secretly wanted to name her that, after none other than Coco Chanel, however, I think having it as a nickname works just as well). I think it is great she is using it as her blog name.

So, I channeled my inner Julia Child with this recipe because it calls for Brie! That woman loved her cheeses, especially Brie. That soft, yummy, cheese that you should only eat once a year…right? Wrong! Twice a year- once over the holidays- you know, the traditional brie wrapped in a pastry topped with a jam and nuts? And second, as a delicious breakfat or brunch sandwich! I made this up one day and gave it to my girls and they loved it.

I am always making crazy sounding concoctions that people (ah-hem, Coco) would think, “What is that woman putting together now-and why did she just add that to a sandwich?” But you know what? 99% of the time, it works! Things like: coconut rice, jalepenos and shrimp and also champagne and brocolli- but those will be for more posts (if Courtney let’s me back on here). I probably get the whole, “throwing things together” bit from my dad, Poppa, as everyone calls him. My mom, Nana, as she is known, will make him pasta with a red sauce that will be yummy already, but he will always come behind her when he thinks she is done and throw all kinds of seasonings in it, it’s kind of funny, actually, because after that, everyone else will eat it but her… I think it’s just because he messed with her cooking, but hey, what can you do?

So, on to the reason you clicked on the blog, the Brie for Breakfast Sandwich… you will need: (here is where I need help from Coco-she says I have to post it a certain way and then upload photos, so I am handing it over to her now, but if you make this sandwich, you won’t regret it)!

Ok, so mom’s right, there is a certain way I like to post recipes, but it is just so they don’t get lost in all of this jibber jabber. I am going to recommend making this sandwich when you have guests staying over (foodie guests, preferably, not picky ones, lol! Or at least ones that eat meat and like brie and apples). I swear  I know so many picky eaters now days (I love ’em all though 😉 but I just don’t get it.


Ingredients you will need for 1 sandwich:

1 whole English Muffin, sliced open- I prefer whole grain or wheat, but plain will work as well.

2-3 slices of Bacon- Market style or Applewood Smoked is best, but bacon is bacon is bacon, so whatever you have will work.

2 Tablespoon of Apple Butter (or however much you need to cover your muffin half).

1 egg, cooked. scrambled or fried in a pan, but NOT poached or boiled.

Brie cheese. Enough slices or spread to cover the English muffin.

image image_1 image_2 image_3 photo (2)

Ok, so if you are like me and you freeze your English muffins, make sure they are thawed out before you start making this stuff.

If they aren’t frozen, that’s awesome! Set them aside.

Let’s begin with the bacon. My favorite way to cook bacon is the way everybody is pinning about on Pinterest- I cut the slices in half, lay it out on a cookie sheet, bake at 400° for 10 min, flip bacon slices, then cook for 3-5 more min and wallah. Just remember to set a timer and also keep an eye on it- every oven is different! This way keeps the stinky smell of cooking bacon out of the air- for the most part- but if you burn the bacon in the oven, it will take hours for the house to smell better. I recommend the market bacon from a deli/meat market, mmmmm…. Fresh Market- that store is going to break my bank, I swear.

Ok, so while the bacon is in the oven, scramble or pan fry* your egg(s) in a nonstick pan. Take off of heat and set that pan aside when eggs are almost done.

Now take bacon out of oven.

Now, turn oven to 375°.

Slice your English muffin in half. Spread apple butter on one side of the muffin. Next, place egg on the empty half of the muffin. Add bacon on top of the egg. Now lay pieces of brie on top of the bacon. Take the muffin top (haha) with the apple butter on it and place on top of the brie, bacon & egg muffin half.

Place whole sandwich on small pan and place in oven so the muffin can get crispy and the brie will melt! Watch it for doneness, but I say maybe 5 min.

Serve with fruit & coffee.

*Pan fry egg- spray cooking spray (sometimes use EEVO, but not for this recipe) in pan. Crack egg and drop into pan. Sprinkle with a little S&P. Cook til done on that side (2-3 min just under medium heat), then flip- no stirring, just flipping. Cook for another min or so. Turn off heat and you are done.

Enjoy the yumminess that is one of my favorite recipes of my mom’s!

Disclaimer: This is NOT one of those nutritional recipes, this is simply a delicious recipe to make every now and then. I do not recommend adding this to your daily or weekly diet! Even though you will probably want too, lol!

Orzo They Say….

Ok, so today’s post is a lunch recipe… I am trying to figure out the best times to post things: ideally, breakfast posts would be the night before, lunch ideas would be earlier in the morning and dinner posts could be around lunchtime… yeah, that sounds good… I’ll try to stick to that. Today is not earlier in the morning, but at least it is a lunch idea by lunch. I am going to give you my recipe and also tell you where you can go pick this yummy dish up on your lunch break if you don’t have time to make it.

Today’s recipe is for Lemon Orzo and Garden Veggie Salad. Ya’ll. Seriously- I taste tested this in Fresh Market last week. There it is called Lemon Orzo Salad with Kale and it is delicious! My recipe is a copycat- but I know exactly what goes into mine 🙂 Seriously their list of ingredients is ridiculous!

Ok, now, I was so excited to make this that I totally didn’t measure… Sorry!




1 whole lemon, squeezed

2-3 tablespoons of EVOO

1 tablespoon of apple cider vinegar

a pinch each of S&P


2 cups cooked Orzo

1/4 cup of Feta Cheese

1 small cucumber-chopped

1/2 cup of chopped fresh Kale

half of a red onion, sliced

Cherry tomatoes if you prefer, I do not

1/2 cup of brocolli

1/4th cup of toasted pepitos (pumpkin seeds)

*Optional- I had a half of a thin chicken breast (cold) leftover from the day before, so I chopped that sucker and put him in there too.



So you go ahead and cook your orzo- follow the directions on the bag.

Then, while it is cooking, make your vinaigrette. Whisk together your first 5 ingredients, then set it aside in the fridge.

Next, chop all of your veggies. * Add in optional chicken with veggies. Place in separate bowl and store in fridge.

Now your pasta should be done. Drain it in a collinder and put it in a serving dish.

I went ahead and put my vinaigrette into the warm orzo and tossed it all together.

Then I let it cool to room temp. Then I took my cold veggies, feta, and pepitas and mixed them in with the pasta/ vinaigrette mixture.

For best results, let it set overnight, but you can do a taste test to make sure it is to your liking.

You may have to play with the olive oil/ vinegar/ lemon combo to get the taste you want- I like mine more lemony than oily…

I hope you like this! I made this for like $10, but $5.49 was for the bag of pasta that will last me for a while. If you aren’t in to making it yourself, head over to The Fresh Market and you can try it and then buy it if you like it for $6.99/lb!

My next post is going to be a guest poster!!! It is going to be my mom sharing her own delicious creation of a breakfast sandwich WARNING: The sandwich is so yummy, but like most yummy foods, in no way nutritious, haha. This sandwich will be a *special occasion breakfast sandwich for when you have guests over or when you just feel like indulging.