Salmon and Dill Scrambled Eggs 

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When life gives you a leftover salmon fillet, you make breakfast with it. It really will change your life. And I’ll be honest, it’s the fanciest breakfast I’ve ever made. 


Salmon and Dill Scrambled Eggs

What you need:

  • One leftover salmon fillet, cooked the way you like it
  • 4 eggs
  • Fresh dill
  • Butter
  • Parmesan cheese 
  • Salt and pepper, to taste

Prep the eggs by cracking them in a bowl and adding a little salt and lots of pepper. Scramble with a fork. 

Heat up a pan on medium heat and melt the butter. Add the eggs. Turn the heat down to low and stir. Crumble the salmon in with the eggs. Add Parmesan cheese. 

When the eggs are cooked like you like them, add the chopped fresh dill. Remove from heat, spoon into a plate and top with more Parmesan cheese and fresh dill. 

This was a delicious breakfast packed full of flavor. It makes me want to cook salmon in mass quantities all the time so I can have this for breakfast every day. 

Tell me about your fanciest breakfast. 

When the Boyfriend Cooks 

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I have the best Boyfriend. He’s pretty cool. Some nights when I don’t feel like cooking or I’ve had a stressful day, he handles dinner. 

I typically do most of the cooking. The Boyfriend usually helps me grill stuff. But I’m the one who usually prepares everything. 

Last night, he totally came through for me. I had worked late, drove my hour commute home, fed the dogs and poured a glass of wine when he told me he was taking care of dinner. 

I would usually help him prep stuff. But last night, I didn’t have it in me. All my leftover energy went to lifting the win glass to my mouth and back down. 

“What are we having?” I asked. 

He smiled and said, “I’ll take care of it. Don’t worry.” 

I mean really. He is the holy grail of men. 


He puts this plate in front of me 45 minutes later. 

Grilled Barbecue Pork Chops with a side salad. 

I’d give you the recipe, but I have no idea what he put on the chops besides homemade barbecue sauce. He cut up the tomatoes and cucumber and lettuce for the salad. He thought of everything, even the knife, fork and napkin. 

As much as I enjoy cooking and creating delicious food for other people, I felt so special to have him prepare a meal for me. 

It’s simple, sweet gestures like making dinner when I’d rather not that make him the ultimate. 

Who made you a meal that made you feel “taken care of?” What did they make for you?

Sautéed Shrimp Salad

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With the days getting longer and warmer, I’ve found myself wanting to play outside when I get home from work. 

Boyfriend cleans the pool. I water the garden and flowers. We sit on the deck and chat while drinking a beer or a glass of wine. 

Then I realize it’s almost 8 p.m. and I haven’t even thought about what’s for supper. 

Last night was like that. I don’t ever want to be a slave to my kitchen. But I do want to make something quick and easy on the nights I’d rather just relax. 


Sautéed Shrimp Salad

What you need:

  • Favorite greens 
  • Tomatoes 
  • Cucumber 
  • Fresh dill
  • Fresh basil
  • Shrimp
  • Olive oil
  • Garlic
  • Red pepper flakes

First, prepare the salad. I used Buttercrisp lettuce I grew in the garden, cherry tomatoes, half a cucumber, fresh dill and fresh basil. 

I cut the tomatoes in half, and the cucumber into half moon shaped pieces. I julienned the basil and chopped the dill. 

The dill and basil took this simple salad to the next level. Very vibrant in flavor. 

Prepare the shrimp by seasoning with a little salt and pepper. Heat up the pan on medium high, and throw in a little olive oil and a couple cloves of garlic, roughly chopped. 

Add the shrimp to the screaming hot pan. Add in red pepper flakes to taste. Sauté until shrimp are pink, about 5 minutes. 

Turn off the heat and add in more fresh chopped dill and basil. Serve immediately. 

I separated my shrimp and salad because the shrimp had tails on. But I combined everything once I took care of the tails. Boyfriend went all in with a combination bowl. 

Light and fresh. This is a delicious meal to enjoy on the days when you’d rather not cook. 

I found it really satisfying to eat greens I grew myself. And if you aren’t growing an herb garden yet, go ahead and do that. It will take you cooking game up several notches. 

What is your go-to meal when you’d rather not be a slave to the kitchen?

Pizza Stuffed Sandwich

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No stir fry or lasagna to show you today, but I did invent a sandwich to end all sandwiches. 

Introducing the Pizza Stuffed Sandwich. 


What you need:

  • Mini French bread rolls
  • Your favorite marinara sauce
  • Sandwich size pepperonis
  • Mozzarella cheese 

Slice the roll down the middle, but not all the way through. Dig out the bread from the inside. Spoon marinara sauce inside the roll. Layer pepperoni and cheese. Add another layer of sauce and continue layering all ingredients until the roll is completely stuffed. 

Top with cheese and bake at 350 degrees for 10-12 minutes. 

I also whipped up a quick strawberry shortcake with the strawberries I got from the Farmers Market. 


Lady Fingers, strawberries and whipped cream. Simple and delicious.

The Pizza Stuffed Sandwich was a huge hit. The boyfriend approved, and asked for seconds. 

The shortcake was more for me, and it was absolutely amazing. 

Tell me about your Monday night dinner. 

Weekend Eats

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Yesterday I spent Mother’s Day with my mom and grandma. In true fashion, food was our main priority. 

We had brunch at The Root Cafe in downtown Little Rock. Such a delicious way to start the day. 


I had the Root Benny. Poached eggs on a bed of local greens with thinly sliced ham and homemade hollandaise sauce. We shared the yogurt parfait and a plate of French toast. 

So so so good. If you haven’t been to the Root Cafe, you have my official endorsement. And no, they didn’t pay me to say that. I just love everything they make. 

After brunch, we hit the Bernice Garden Farmers Market. I got a load of fresh Arkansas strawberries, yellow squash and broccoli. 

Super excited to incorporate those items into this week’s meals. 

I’m feeling a stir fry or Italian moment coming. I’ve been thinking about lasagna today. Or a veggie packed noddley stir fry. Maybe I will whip up a couple of strawberry shortcakes. 

What sounds good for supper?