American

First, let’s talk about the Overnight Blueberry Almond Oats. I love making overnight oats because they are easy to throw together before bedtime and when you wake up, breakfast is ready to go! I like to make my overnight oats in a jar so there is only one dish to wash in the morning. I mix oats, almond milk, Chobani plain Greek yogurt, cinnamon, and blueberries together. I put the jar in the fridge and go to bed!

In the morning, I take the jar out of the fridge and top the oats off with almonds, extra blueberries, and cinnamon. I dig right in, there is no need to cook the oats. You may think cold oats sound odd, but I promise they are tasty, especially during the hot summer months. The oats are creamy and bursting with blueberry flavor. And I love the crunch the almonds add.

I eat oatmeal for breakfast almost every morning. I never get sick of it. During the summer months, when it is hot, I like to switch things up and eat overnight oats. Overnight oats are eaten chilled, straight from the fridge. I love overnight oats because you can mix them together the night before and when you wake up in the morning, breakfast is ready!
I am currently loving Overnight Blueberry Almond Oats. The oats are creamy and loaded with plump blueberries and crunchy almonds. I make the oats in a jar so I can eat the oats on the go! There is no excuse for not eating a healthy breakfast. Start your day with Overnight Blueberry Almond Oats!

A salad without the vegetables. Can things BE any better?*

Yes. Yes they can. You can scoop your salad up with chips. Thin and crispy, authentic tortilla chips. Salty ones. Crunchy ones.

Or at least the remnants of salty and crunchy ones that sit in the bottom of the bag, ravaged and tired after someone’s hand spent the majority of it’s weekend deep down inside, just missing the crumbs.

A relatively short cooking time combined with a coating of five-spice seasoned panko crumbs give these tender, shallow-fried pork chops a deliciously crunchy exterior.

For a complete meal, serve over a bed of Hoisin-Soy Noodles and Sautéed Sesame Spinach (recipes included).

A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of umami! This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts!

New potatoes are so tiny, and the skins are delicate and edible, and they really are the best potato for this. I do recommend cutting away a strip around the center so that the butter can infuse right into the meat of the potatoes. You can also prepare this with the smaller red potatoes, but for all other types of potatoes, peel and chop those into bite sized chunks. The peeled, buttered potatoes are especially decadent, because they will absorb a lot more of the butter while they cook.

These sandwiches are a twist on my favorite sandwich, a French Dip.  I switched out the roast beef for ham and added some cheddar cheese.  I dipped the ham in some beef consommé for the "dip" part of the sandwich.  I also brushed the rolls with garlic butter and broiled the cheese.  The flavor was fantastic!  We both absolutely loved these sandwiches! 

This was a simple and delicious lunch and would be great for dinner too!

I have become a BIG fan of using dijon mustard to coat meat... It seems to not only enhance the meat's flavor, but also helps to seal in the juices. This recipe is the perfect testament to that theory - It's a must-try!

I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. The bread was unbelievable! My favorite part was the ranch butter that was poured over the loaf.  Like the Cinnamon Roll Pulls, this bread is highly addictive. We will refer to this bread as "Crack Bread" from now on!  Give it a try at your next gathering. I guarantee everyone will love it!

While these baked away, it really did fill the house with faint smells of breakfast...specifically, something sweet and buttery. I did double-duty on the maple, using syrup in the dough and extract in the glaze. I also couldn't help adding a cinnamon streusel to the top as well.

The tangy buttermilk rounds out the flavor and makes this the perfect treat.

These are as awesome as a summer carnival, the kind that rolls into town with sketchy rides that your parents forbid you to go on but you do so anyway (or so a friend once told me!),

These are pinked with raspberries, buttery with shortbread and they have that 1:1 crust-to-curd ratio that I dream of in bars cookies. They’re as happy as a summer picnic, which is exactly where they were hoping you’d take them this weekend. And by “them,” I mean me. But these will probably fit better in a tote bag, so I understand.