Normally when I make Mexican food I usually make some form of tacos either with pulled chicken breast, beef, ground turkey, ground chicken or a mix of all these. I have made them so many times it's just boring and let's be honest tacos are something a child can make. It's time to step it up a notch people!! I love nothing more than going out to those little "Not-so-authentic" Mexican restaurants and ordering the ginormous sizzle fajitas with all the fixings. This left me thinking you know what? Tacos are boring and I'm pretty sure I can pull together a Fajita dinner and I can surely make a margarita 100 times more amazing. With that being said this post is pure gold. How to make the best fajitas EVVVEEERRR!!! Seriously, no joke.

How to Make the Best Steak Fajitas


One of my favorite dishes to make from my childhood is this "Green Bean Casserole in a Skillet" I don't really know what else to call it. I have searched high and low to see if this is an actual real recipe but I can't find anything exact so I'll write about it. When I was little we would go over to my Aunt Sue's house all the time and she was a vegetarian. Most of the meals she made for us were with no meat only carbs, veggies, and fruit. She always made this dish for us and I loved it so much I learned how to make it. It was actually one of the first stove top meals I ever cooked on my own. My Dad just called me today asking me how to make this so I thought to make it easier I would just make a post about it. Here you go Dad......


Ok guys I am REALLY REALLY REALLY excited about this post!! The idea came to me as I was logging into my Delta account seeing all of the trips Jay and I have planned and all of the trips we have already been on. Let's be honest everyone gets caught up in the stress of traveling and forgets to be FABULOUS!!! I'm going to try to break it down for you in this post I will focus on how to be fabulous and frugal during traveling. Look and feel like a million bucks when your tired, over traveled, and on a budget.


First of all I know Caprese salad is easy to make and you don't really need a recipe but there are a lot of variations and add in's you can include to make it your own in ways you can't even dream of!

One of my favorite things to make for lunch or an appetizer is Caprese salad. It's quick, easy and delicious. You only need a few ingredients that are fairly cheap and can add different things to change it up a bit. I just love biting into the sweet fresh ingredients it relaxes me and sometimes I just need simplicity in my life.

I cook dinner Italian style usually, meaning we will have a table full of olives, cheese, crusty bread and wine to start with while I am cooking dinner. So I can throw this together in a cinch to munch on while I make my feast. I have traveled to Capri, Italy where this whole Caprese salad originated and I've ate more fresh mozzarella than you want to hear about so I know what I'm talking about. Got it?



For those of you who haven't been to Cincinnati Hyde Park it's a cute little town to check out. It's happening but not overly congested and it's pleasant to walk off your dinner on a nice summer day. (great shopping too) We always park a little farther away from the square for that reason so we are forced to walk it off after we eat.

Teller's is located in the heart of the Hyde Park square in a historic old savings and loan building turned restaurant in 1995. You can actually request to sit in the old vault they have turned into a private dining room.


Growing up I never ate guacamole because it is just a weird green color and mushy. I always thought it tasted like that paste you use in elementary school. The real problem was I wasn't using QUALITY ingredients, I was using that processed avocado crap that you buy in a bag loaded with preservatives because everyone told me "it doesn't turn brown." yuck! No wonder people don't like guac!



Let me tell you something, using fresh avocados is the ONLY way to make delicious guac. If you make a bunch and let it sit out for hours it probably will turn a little brown. No big deal!! Just stir it up and the flavor will not be tainted! (mine never lasts that long anyways.)