Cheese Stuffed Meatball Sliders

Jon and I had a busy weekend full of neighborhood barbecues and baseball games. On Sunday, we were craving a home-cooked meal. I had seen a stuffed meatball slider recipe on Pinterest and decided to give it a shot. We even amped it up a bit further with some tasty pretzel slider buns. These are surprisingly easy to make and SO delicious.



Cheese Stuffed Meatball Sliders

  • Servings: 6 sliders
  • Difficulty: easy
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  • 1lb ground beef
  • 1 tsp red pepper flakes
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 1 egg
  • 2 garlic cloves
  • 1/4 cup panko breadcrumbs
  • 6 oz mozzarella (save some extra to top on the meatballs before putting them in the oven)
  • 20 ounces tomato puree
  • 3 oz white cheddar, cut into 1/2 inch cubes
  • fresh basil leaves
  • 6 pretzel slider buns
  • salt & pepper to taste


  1. Pre-heat oven to 400 degrees.
  2. Combine the ground beef, egg, garlic, panko, oregano, red pepper flakes, olive oil, salt, pepper and most of the mozzarella. Save about 2 ounces of mozzarella for the topping.
  3. Form meat into 6 meatballs. Flatten each, insert a 1/2 inch cube of white cheddar into each and re-roll each into a meatball shape.
  4. Arrange meatballs in a 9×13 baking dish and pour the tomato sauce over the meatballs.
  5. Bake for 25 to 30 minutes.
  6. Remove from oven and let the meatballs cool for at least 5 minutes. The cheese inside will be extremely hot.
  7. Place meatballs between the pretzel buns and top each with a basil leaf.

Adapted from this recipe at Real Housemoms.


OOTD – Chunky Knits + Mini Dress

I wanted to get one last use out of this Forever 21 floral skater dress this summer. But it was a bit too cold to wear on its own. So, I threw on a striped chunky knit cardigan from Urban Outfitters and a tan leather belt from Macy’s to help define my waist. Lastly, I grabbed these black, strappy wedges from (aptly named) Call It Spring.

I’m a bit of a Call It Spring newbie. But, I’ve loved the shoes I’ve purchased from them so far. They’re comfy, affordable and wear well. I’ve had these wedges for over a year and they still look brand new!



Dress: $15 at Forever 21
Belt: $30 at Macy’s (sold out. try: this one)
Cardigan: $52 at Urban Outfitters (sold out. try: this one)
Wedges: $13 at Call it Spring (sold out. try: this one it’s on sale!)


Brussel Sprout & Prosciutto Pizza

I think I’m officially addicted to brussel sprouts. I originally found this recipe on Pinterest and had to try it out. I’ve never had egg on a pizza before. Plus, this pizza has no sauce on it whatsoever. Sounds odd, I know. But once we sliced it up, the egg melted in with the crispy brussel sprouts and prosciutto beautifully!

Also, for a shortcut, we used Betty Crocker’s pizza crust mix opposed to making the dough from scratch. I mixed the dough, spread it into a 12-inch disc, rubbed a bit of olive oil and rosemary into the dough and pre-baked the crust for 4-5 minutes. Pre-baking the crust helps prevent the brussel sprouts and eggs from overcooking.

It’s not your typical pizza and it’s definitely not for those who prefer their eggs over hard or scrambled. But, if you love brussel sprouts as much as I do, I’d recommend giving this one a shot.


Brussel Sprout and Prosciutto Pizza

  • Servings: 2
  • Difficulty: easy
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  • 1 Betty Crocker pizza crust mix packet
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  • 7-8 brussel sprouts
  • 3 slices of prosciutto
  • 2 eggs
  • 1/2 cup of mozzarella
  • salt & pepper to taste


  1. Pre-heat oven to 425 degrees.
  2. Peel off the leaves of the brussel sprouts, mix them with 1 tbsp of olive oil and a pinch of salt.
  3. Follow the instructions on the pizza crust mix packet and roll the dough out into a 12 inch disc. Sprinkle the disc with the dried rosemary and olive oil.
  4. Bake the pizza crust for 4-5 minutes and remove once the pizza begins to brown.
  5. Sprinkle the pizza crust with the mozzarella cheese and the brussel sprout leaves. Add the slices of prosciutto to the pizza crust and crack the 2 eggs near the center of the pizza crust.
  6. Bake for another 7 minutes or until the pizza is browned on the edges and the egg whites turn opaque.
  7. Remove the pizza from the oven and let it cool for another 5 minutes. If the eggs look a bit under done, that’s okay. They will continue to cook as the pizza cools. However, we want the eggs to still be slightly runny.
  8. Once the pizza is cooled, slice it up and serve.

Adapted from The Candid Appetite

OOTD – Summer Meets Fall

With summer coming to a close, I’ll soon be packing up all of my tank tops and flip flops. Here in Minnesota, it’s already started to dip into the 70 and 60 degree weather. But, I want to give my favorite summer tops one final use before they get shoved away for the winter.

I love this crop top from Forever 21 and have worn it to its fullest this summer. To add in a bit of fall, I’m breaking out out my favorite booties from last year. These are incredibly worn and I’m in the process of finding a new pair. Lastly, I’ll be wearing my tan Forever 21 crossbody purse.

Given that I bought most of these items 6+ months ago, they are all sold out. But there are a few great dupes on sale:




Top: $15 at Forever 21 (sold out. try: this one)
Skirt: $21 at Target (sold out. try: this one)
Booties: $45 at Target (sold out. try: this one)
Crossbody purse: $13 at Forever 21 (sold out. try: this one)


Roasted Apple Pork Loin

I am SO ready for autumn! Here is an easy recipe to celebrate the upcoming fall flavors. The cinnamon, cayenne and honey give the pork a bit of spicy sweetness. We paired this with some mashed potatoes and brussel sprouts.



Roasted Apple Pork Loin

  • Servings: 2
  • Difficulty: easy
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  • 1lb pork tenderloin
  • 1 tsp cinnamon
  • 1 tsp cayenne
  • 3 tsp honey
  • 1 red apple (Gala should work fine)
  • salt & pepper to taste


  1. Pre-heat oven to 350 degrees.
  2. Slice the apple into 1/4 inch slices.
  3. Using a sharp knife, make 5-6 incisions into the pork. Only cut 1/2 to 3/4 of the way into the pork; DO NOT cut all the way through.
  4. Insert an apple slice into each of the incision.
  5. Drizzle the pork loin with the honey, cinnamon, cayenne, salt and pepper.
  6. Roast for 35 to 40 minutes, remove from oven and let it rest for 5 minutes before serving.

Panko & Almond Crusted Chicken Fingers



Monday was my birthday and I turned the big 27! It was a great day all-around. For my birthday, Jon was the best fiance ever and helped me cook dinner which was these yummy-licious panko crusted chicken fingers.

This marks the first time we have opted for panko opposed to regular breadcrumbs and, let me tell you, panko is our new favorite! Once the chicken baked, the panko gave the chicken a light yet crunchy texture that was absolutely delicious. To give the chicken breasts even more crunch, we added chopped almonds to the breading. For a side, we wanted something green so Jon whipped up some spicy and sweet pan-fried vegetables.

Panko & Almond Crusted Chicken Fingers

  • Servings: 2
  • Difficulty: easy
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  • 1 lb chicken tenders, sliced into thin strips
  • 1/4 cup buttermilk
  • 1/4 cup almonds
  • 1 cup panko breadcrumbs


  1. Place the chicken tenders in a medium bowl. Pour the buttermilk over the chicken and stir to coat.
  2. While the chicken soaks, preheat the oven to 400°F and spray a baking sheet with nonstick cooking spray.
  3. Place the almonds in the blender or food processor and pulse until coarse crumbs are formed. Add the Panko bread crumbs and the kosher salt and pulse once more to combine.
  4. Pour the crumbs into a shallow dish. One piece at a time take the chicken from the buttermilk, shake off any excess buttermilk, and then place it in the crumb mixture to coat.
  5. Place the chicken in a single layer on the prepared baking sheet. Bake for 15 minutes, flip the pieces and bake for 15 more minutes.
  6. Serve the chicken fingers with your preferred dipping sauces. We went for a few small dollups of the classics: ketchup, mustard & ranch dressing.

Chicken Enchilada Bake




Here is a different take on the classic chicken enchiladas! The end result is a layered casserole filled with saucy and savory goodness! 🙂

Chicken Enchilada Bake

  • Servings: 4-5
  • Difficulty: easy
  • Print


  • 3 cups red enchilada sauce
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 green onions, thinly sliced
  • 1 1/2 lbs shredded cooked chicken
  • 3 cups shredded Monterrey Jack  blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup cilantro, chopped


  1. Heat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.
  2. Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated.
  3. Top with a layer of about 8 tortilla halves. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.
  4. Add one final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
  5. Cover the pan with aluminum foil, then bake for 20 minutes.
  6. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
  7. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.