There are few things better than being that person that brings a really good dish to a party.
What’s one of those few things? When that dish is both healthy and tasty.
Having a recipe that everyone raves about that you know is contributing to their good health is one of those beautiful things in life {dietitian-nerd alert}.
And this Greek Dip is just the recipe to wow your friends in the taste department as well as the nutritious department.
Bonus: it wins in the super simple category as well!
Mother’s Day is this Sunday and I wanted to make my Mother a very special brunch with all of her favorite things in one delicious open-faced sandwich.
I want to make my mom feel special, so I decided to invite her over to celebrate Mother’s day and make a special brunch for her like I did when I was little.
I love peach season! Our grocery stores have had peaches on sale for a couple weeks now so I have been itching to make something with them. Peaches are one of those fruits that can only be enjoyed for a select period of time during the year. I prefer my peaches firm, which I guess most would consider as unripe. For this recipe, you will want to use a softer peach.
This muffin recipe is adapted from my master muffin mix, which uses buttermilk and sour cream to keep the muffins moist for several days after baking. There is a little extra baking powder in this recipe to help the muffins rise nice and tall.
I love Turkey. In fact my favorite food is turkey sandwiches. Literally, any way you slice it (pun intended.) I can eat any type of turkey sandwich that is hot, cold, on sliced bread, or hoagie. Around Thanksgiving, my husband knows that I will be eating turkey sandwiches for the next week, so we always be sure to buy a little bit bigger bird than we would normally.
