I actually don’t even know where to start this post. You know when you get so busy with other stuff and you just completely neglect the thing you love doing the most? That’s what’s been happening with me and this little blog I love so much. C and I have been insanely busy over the last two months with client work and all my resolutions about spending more time and effort on Simply Delicious has flown right out of the window....

Ingredients Although this is a mocktail (a non-alcoholic cocktail made with juice, fresh fruit, mixers, etc), you can add a splash of vodka, tequila or gin to it if desired. It’s a great drink to serve at baby showers or kids’ parties and is a great alternative if you’re trying to drink less alcohol. Fresh watermelon. Lychee/litchi juice. If you can’t find juice, use canned lychees. Fresh basil. Lemon juice....

What I love most about it is that I can make a big batch and keep it for a few days, making it perfect for unexpected guests. It also makes a great gift and is delicious added to any salad during the holidays. Ingredients Full roasted pecans recipe with instructions can be found in the recipe card. Pecan nuts. I used pecan halves but this recipe can be made with any nuts and I also like using a mixture of almonds, cashews, macadamias and pecans....

Updated June 02, 2020 Josh LOVES maple bars. He prefers donuts from our favorite local shop, but he will still eat a maple bar from the grocery store. If I send him to the store in the morning, he almost always comes home with a donut. And sometimes he will try and hide his donut splurge from me by eating the donut in the car. It never works! I can smell the maple on him as soon as he walks in the door....

Published on July 24, 2024 Melon and Prosciutto Salad- arugula topped with honeydew, cantaloupe, fresh mozzarella, prosciutto, fresh herbs, and a drizzle of olive oil and balsamic. This fresh and simple salad is pretty to serve and delicious to eat! I also love this Melon and Prosciutto Salad, it is a summer show stopper. It’s beautiful to serve and surprisingly easy to make. Arugula is topped with sweet honeydew, juicy cantaloupe, fresh mozzarella balls, salty prosciutto, basil, and mint....

Warning: In this post I will be talking about real life stuff so if you are only after the Mexican chicken casserole recipe, proceed to scroll through all the rambly stuff. So, my life has been pretty hectic at the moment. Not only was it my 29th birthday yesterday (LAST YEAR OF TWENTY’S YO!), but a few weeks ago we put in an offer to purchase our very first home and it was accepted....

It’s like my heaven-sent carrot cake had a snack baby! For the times when life is whacko and you can’t be bothered with the oven (hi, guilty), carrot energy bites to the rescue! Gang’s all here–plump raisins, coconut, and lots of cinnamon. Fun fact: did you you know carrots were the official wartime substitute for ice cream? Like, a big honking carrot on a stick. And it was called ice cream....

Updated March 26, 2019 I’m a Big No Bake Cookie Fan! Raise your hand if you are a fan of the famous no bake cookies? You know, the chocolate peanut butter oat cookies that are made on the stovetop and don’t even require an oven! I am a HUGE fan. I’ve been making no bake cookies since I was a little girl. They have always been one of my favorite cookies....

Ingredients needed Pork chops. I used bone-in pork chops but boneless pork chops will also work. Extra-virgin olive oil. Spices: I used smoked paprika, garlic powder and onion powder but other herbs and seasoning like curry powder, cumin, coriander, oregano, thyme and sage are all delicious with pork. Brown sugar. Salt and black pepper. How to bake pork chops in the oven To ensure succulent, juicy pork chops, I would suggest baking at the highest heat your oven goes to with the broiler on....

Updated October 17, 2011 Our tomato plants didn’t do that well this year, but our cherry tomato plant surprised us a few weeks ago. The plant was loaded with little red tomatoes. I like popping cherry tomatoes into my mouth for a healthy snack, but I saved these little red guys for slow roasted tomatoes.

Updated March 26, 2019 I am in Park City, Utah at the EVO Conference. The conference is at the Canyons resort and it is gorgeous! We live in Utah, but sometimes I forget how lucky we are to be surrounded by such beauty. Yesterday, I went hiking with Aggie and Lisa and we had so much fun. Today the conference agenda is packed full. I am excited to learn! It should be a fun filled weekend....

Updated September 11, 2019 Yesterday was the first official day of fall. It is fall y’all! I don’t have a southern accent, but I just had to say that:) I am SO happy it is fall. It is my favorite season. Bring on the football games, changing leaves, crisp air, sweaters, jeans, and apples. I eat an apple every single day, but I love them SO much more during the fall months when they are in season....

Updated October 06, 2020 Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tree? First, you say thank you and then you make Easy Pear Sauce and the best Pear Salad. I thought those two recipes would use up all of the pears, but luckily I still had a few left so I made, Pear Bread with almond streusel topping....

Published on April 24, 2022 Pickled Red Onions are tangy, sweet, and add flavor to salads, tacos, sandwiches, bowls, and more. They are easy to make at home, you only need 5 ingredients! We ALWAYS have a jar in the refrigerator! That’s right, finish your favorite savory dish with pickled red onions to add flavor, color, and texture. Pickled red onions are tangy, sweet, a little crispy, and add the perfect pop of pink!...

Ingredients Needed Made with sweetened condensed milk, these lemon raspberry bars flavored with fresh raspberries has a super creamy, delectable filling similar to lemon meringue pie. The crisp crust is buttery and delicious with the tangy raspberry lemon curd on top. Butter. I used salted butter but unsalted butter can be substituted. Flour. Use your favorite gluten free flour as substitute if necessary. Sugar. Lemon zest. Salt. Condensed milk. Fresh lemon juice....

Published on November 11, 2022 This Roasted Brussels Sprouts recipe is one of my favorite side dishes, and one of the easiest to make, too. You only need a few ingredients, but the combination of the vegetables and the balsamic vinegar makes for an intensely flavorful and healthy side. I know that some people don’t care for Brussels Sprouts, but they are one of my favorite vegetables. They’re hearty and fresh all at once and SO good when roasted in the oven....

Updated June 01, 2019 Josh started a chips and salsa tradition at our house. Every Sunday we bust out the chips and salsa for lunch. Josh would be fine with restaurant style salsa every week, but I like to mix things up by making Black Bean Corn Salsa, Pineapple Salsa, Peach Salsa, and Strawberry Mango Salsa. I decided to shake salsa Sundays up even more by making Roasted Corn and Red Pepper Guacamole....

There are a few dishes I’ve truly missed after moving from China to the US. Shui Zhu Yu, or Sichuan boiled fish, is one of them. Not only is this dish addictively tasty, but it also represents friendship, gathering, and celebration. It’s one of those must-have dishes when I hang out with friends and family when we want something slightly fancy. I remember when a friend of mine came back from Japan, we went all out by ordering boiled whole fish, dan dan noodles, chicken in red oil, and stir fried pea shoots....

One day my friend Mason sent me a message saying they were considering creating a Sichuan roast chicken as an addition to their fire roasted chicken lineup at Central Market. I got very excited that the high-end version of the most popular grocery store in Texas would like to add a Chinese flavor to such a mainstream item. However, I did not have a dry rub recipe back then. In the end, I sent them a list of ingredients, as a suggestion without a solid recipe....

Updated March 26, 2019 On Saturday, I attended a food blogging brunch and cookie swap with some of my dearest Utah blogging friends. When I asked Josh what cookie I should make to take to the swap he said Snickerdoodles. They are one of his favorite cookies, so I know the answer was a little selfish. I am sure he was hoping to be the taste tester:) I didn’t want to take plain old snickerdoodles, so I created a Snickerdoodle Biscoff Sandwich Cookie....