Category: Life

Fried Egg and Avocado Toast

5 Comments

There are few flavors I love more than eggs paired with avocado. To me, it’s the end-all-be-all of breakfast creations. 

Avocado is creamy and mild, and the fried egg is warm with a runny yolk. 

Having said I love eggs and avocado the most, it’s not far off to say I love eggs with dill just as much. 

So why have I not pair them all together for the ultimate breakfast toast?


What you need:

  • One slice of your favorite sandwich bread 
  • One egg
  • Half an avocado
  • One slice of your favorite cheese
  • Fresh dill, to taste
  • Salt and pepper

Start out by toasting your bread. I like bread with lots of seeds in it. I feel it is “healthier” than plain ole white or wheat bread. It just depends on what’s in it. So check your ingredients, or shop at your local bakery. 

Heat a little bit of oil on medium heat. Fry the egg until the white is cooked, but the yolk is running. I usually cook it a couple minutes, then flip it. But don’t leave it too long or the yolk will fully harden. 

While the egg is cooking, put a slice of your favorite cheese on the toast. I used Colby Jack. Slice up half of the avocado. You could mash it if you want to make a spread. 

Top the avocado and cheese toast with the fried egg, and season with fresh chopped dill, salt and pepper. 

A perfect portion size. Full of flavor. And a healthy way to start the day. 

There are so many variations to this type of breakfast. Tell me about your favorite. 

The Full Food Experience

2 Comments


I had dinner and drinks with my best girls last night. We’ve all been busy with life, but we still make a point to get together to catch up. 

When I’m out with people I care about (my family, boyfriend, friends, etc.) I try to unplug and just enjoy my time with them. 

But when you write about food, it’s important to share the whole experience. 

So far I’ve used this space to share my foodie creations. I’ve totally neglected food I enjoy eating elsewhere. 

My love of food runs deep. Ask my boyfriend. Entire conversations have revolved around food and hunger when he “forgets” to feed me in regular intervals. 

I think about food all the time. What’s for breakfast? I could make this or that for dinner. I read recipes and watch cooking videos. I work for a food company. 

Food is a huge part of my life. So I should share my entire experience with you. 

I don’t live in a New York City type food scene. But I do live in a place where where your food comes from is important. I do live in a city with an eclectic food scene. Where farm to table is taken seriously. Where seasonal eating is not a foreign concept. 

I love being creative in the kitchen. I love farmers market Saturday mornings. And locally brewed beer. And figuring out how to make healthy foods taste delicious. 

It’s the food experience that brings people together. Everybody eats. 

My goal is to share all the aspects of my foodie life in this space. To create a community around food and recipes and sharing. To organically grow conversation around a universal truth. 

Food is the heart of community. 

Grilled Chicken Heaven

Leave a comment

The grill has been busy at my house. It’s really the only way I want to cook right now. The weather has been so nice, and I have a feeling this Arkansas summer is going to be a hot one. 

So I’ve been soaking up spring air and enjoying cooking outside. And it has been delightful. 

So let me tell you about this chicken. It doesn’t look like much, but it packs a huge flavor punch. 


Citrus Chicken with Basil Parmesan Drizzle and Sautéed Summer Squash 

What you need: 

  • Four chicken cutlets
  • One lemon
  • One lime
  • Five garlic cloves, roughly chopped
  • Olive oil
  • Basil 
  • Parmesan cheese 
  • Two yellow squash 
  • One onion
  • Garlic powder
  • Salt and pepper, to taste

Put the chicken cutlets in a plastic storage bag. Squeeze the lemon and lime over the chicken. Add in some olive oil to give the juice a little substance. Roughly chop the garlic and add to the chicken mixture. Salt and pepper liberally. Let sit six hours in the fridge. 

Bring chicken to room temperature. I usually put it on the counter will I peep everything else and heat the grill. This helps the meat cook evenly, and it gives it good grill marks. 

Grilled over medium heat until the chicken is cooked completely, about 10-12 minutes. 

Combine a handful of fresh basil and roughly chop it. Add in olive oil, salt, pepper and garlic powder to paste. Blend until smooth. 

Add in a little Parmesan cheese and blend again. Do this until you get a sauce-like consistency. Don’t add too much salt because Parmesan cheese is fairly salty. 

Cook the squash and onion in olive oil until cooked through. I like it to kinda fall apart. No crunch to the veggies. It gets sweet and delicious. 

Drizzle the sauce on the chicken while it’s warm from the grill. 

Everything is a walk in the park. 

So simple. So fresh. The basil was the first batch to be pulled from the garden, and it didn’t disappoint. 

I see a lot of citrus chicken in my future summer dinners. And I’m totally ok with that.  

Feels Like Grillin’ Weather

Leave a comment

This spring weather has me feeling good. Warm and breezy. So we’ve been doing a lot of grilling. 

Chicken drumsticks. Steaks. But Wednesday night’s dinner is moving into the weekly rotation. 

I love a good pork chop. And a grilled pork chop is the bee’s knees. 

After a quick mile and a half run, I whipped up a delightful supper. 

  
Grilled Pork Chops with Brown Rice and Sautéed Broccoli and Cherry Tomatoes

What you need:

  • Pork chops
  • Fresh broccoli
  • Cherry tomatoes
  • Brown rice
  • Butter
  • Salt and pepper
  • Sweet and Smoky seasoning

Prepare the pork chops by covering the meat in a Sweet and Smoky rub from the grocery store, or make your own rub. Massage the run into the pork chops. Wrap each seasoned chop in plastic wrap for at least 3 hours. I marinaded mine all day. 

Before grilling, set the pork chops out on the counter so they get to room temperature, usually one hour. This ensures even grilling. 

Heat the grill to medium heat. Cook the pork chops for about 5-7 minutes on each side. Remove from grill, and let it rest for 15 before cutting. 

While the pork chops cook, cook the brown rice. I used a quick cooking brown rice so it cut down on time. 

Sauté the broccoli in a little olive oil and season lightly with lemon pepper. To help steam the broccoli, add a couple tablespoons of water and cover. 

Once the broccoli is a vibrant shade of green, add a couple handfuls of cherry tomatoes. Cook until the tomatoes start to get wrinkly and burst. 

Slice the pork chops into strips or bite sized pieces. Or leave it whole. Whatever tickles your fancy. 

Mix in a couple spoonfuls of good butter to the brown rice. Season with salt and pepper. Top the rice with the broccoli and tomato mixture. 

Enjoy every single bite. 

Simple and delicious. Low effort for a weeknight meal. And it is packed full of flavor. 

Crockpots Save Lives

Leave a comment

I love the ease of using a crockpot to prepare meals. Talk about a time saver.

Just set it and forget it.

Yesterday morning I put a roast in the crockpot with baby carrots and chunks of onion. When I got home last night, the roast was so tender it fell apart, and the carrots and onion were caramelized. 

So I whipped up a batch of mashed baby red potatoes with a little Kerrygold butter and a splash of heavy whipping cream. 

  
Too much goodness in this bowl. And so easy.

What you need:

  • Roast
  • Onion soup mix
  • Red wine
  • Beef consume 
  • Onion
  • Carrots
  • Baby red potatoes 
  • Heavy whipping cream
  • Kerrygold butter
  • Salt and pepper

Start by seasoning the roast with salt and pepper. Seer it in a hot pan until a crust forms on all the sides. Deglaze the pan with red wine. 

Put roast and all the wine from the pan in the crockpot. Add in the onion soup mix, carrots, onions and beef consume.

Turn crockpot on to low and cook for 8-10 hours. 

For the mashed potatoes, cut up the baby red potatoes into chunks. Leave the skin on. Boil for 20 minutes or until the potatoes are fork tender. 

Drain off excess water. Return potatoes back to warm pan. Add in a generous pat of butter and a splash of whipping cream. Mash them up. Add salt and pepper to taste. I usually add a little more butter and cream to make the potatoes extra tasty. 

 Layer the potatoes with the roast, carrots and onion. Be sure to spoon over lots of the juice because it has all the flavor goodness.
So easy. Super delicious. Always a crowd pleaser.