pesto turkey burgers

ahhh, pesto. there isn’t much that i wouldn’t enjoy if it has pesto on it.

the little she and i were on a road trip recently and we stopped at a friend’s house on the way for the night. my dear sweet friend made us a wonderful dinner that night (i seriously expected delivery pizza with the notice i gave her) of pesto turkey burgers and sweet potato fries. this was AHmazing after an entire day of road trip food.

these burgers are so light and fresh tasting with the pesto and breadcrumbs mixed in. they are topped with delicious mozzarella slices and arugula that just screams “summer dish”. i made these the night we got home for my other half and even he, a red-meat-and-potatoes guy, loved it.

pesto turkey burgers
makes 4 burgers


1 lb ground turkey

1/2 cup panko breadcrumbs

1/3 cup finely shredded parmesan cheese

1/2 cup pesto, plus more for serving

1 egg, beaten

sea salt

4 ciabatta buns


sliced mozzarella

quick & easy aioli


1. combine the turkey, panko, parmesan cheese, 3/4 cup pesto, egg, and a generous pinch of sea salt in a large bowl and combine by hand. form into 4 patties.  cook on the grill (i find this is easier than in a skillet). on each patty, melt a slice of the mozzarella just before removing from the grill, so it melts nicely.

2. spread one side of each bun with pesto and the other side with aioli – generously of course. top the burger with a small handful of arugula, put the top bun on, cut in half and serve. (oh and fyi, these burgers go really well with this kale salad.)


photos via here & here

crispy french toast

my husband can be a little picky when it comes to certain foods. french toast just happens to be one of them.
he has a thing with the sogginess of regular french toast (for me, i find the sogginess quite divine).

so every friday night i get an itch to make something fun for breakfast the next morning; something different from our usual go-to on weekday mornings. and i thought, hey, the hubs will be around for our morning meal so why not try this recipe out on him? and i have to admit i was a little surprised (and overjoyed) when he looked at me across the kitchen table and said, “honey, this is really good!”… just as the little she and i stuffed the last pieces into our mouths.

this recipe is courtesy of one of my mom’s oldest friends, carol sims, from her cookbook carol’s collection by sims & company.

crispy french toast


2 eggs, beaten

1/4 cup milk

1/4 tsp cinnamon

1/2 tsp vanilla

dash of salt

1 cup panko (or crushed corn flakes)

6-8 slices day-old french or italian bread


1. preheat the oven to 450. butter a large baking sheet.

2. combine the first 5 ingredients in a large bowl and whisk together. dip each bread slice in the egg mixture and then coat both sides with panko bread crumbs. place slices on prepared baking sheet and put in the oven and bake 5 minutes on each side.


asian vinaigrette with sesame oil + black pepper

asian vinaigrette with sesame oil + black pepper | via she likes to eat

this weekend, i made this dressing because i was in serious need of change from the regular dressing stock in our fridge. and, i need to confess, it was because we had no fresh garlic and no fresh herbs – things you uuusually need to make a fresh vinaigrette. so i grabbed my trusty dressing shaker that has recipes on the outside and chose this one (adapting it a little), since the ingredients were all things i had on hand.
yeah, i know, so boring.
BUT it was so good! it has an awesome balance of tartness from the rice wine vinegar and sweetness from the brown sugar. and then the pepper hits your tongue… seriously. so good.

*to make whole30 friendly, sub coconut aminos for the soy sauce, and sub pure date syrup for the brown sugar.

asian vinaigrette


1/4 cup olive oil

3/4 cup rice wine vinegar

1/2 tsp black pepper

1 tbsp toasted sesame oil

1 tbsp soy sauce

2 tbsp dark brown sugar


1. place all ingredients in a mason jar and shake to blend. pour over a salad of arugula, spinach, carrots, and broccoli (and tomatoes…if you’re into that kind of thing) or toss with cut up veggies.

banana oatmeal coffee cake with cinnamon streusel

in my humble opinion, for breakfast or brunch you really can’t beat a good coffee cake. i grew up going to a summer camp that served the most amazing coffee cake every sunday. ever since i have been in love with and searching for the perfect coffee cake.
recently, i had a random thought that coffee cake with bananas would be THE most perfect thing that day. so i scoured a few places to find a little assistance, and LO i have created a glorious coffee cake WITH bananas (the crowd wildly cheers).
i tested it out on one of my besties and her little one, totaling 2 big kids and 2 toddlers who loved it. victory.

banana oatmeal coffee cake with cinnamon streusel 


1/2 cup (1 stick) butter, room temperature

1/2 cup granulated sugar

1 tsp vanilla

1 1/2 cups all purpose flour

3/4 cup oats

1 tsp baking powder

3/4 tsp baking soda

1/2 cup brown sugar

2 eggs

2 ripe bananas, mashed

1/3 cup buttermilk (or see this tip for making your own in a pinch)

for the streusel:

4 tbsp (1/2 stick) butter, room temperature

3 tbsp brown sugar

2 tbsp granulated sugar

1 tbsp cinnamon

1/8 tsp salt

3/4 cups flour


1. preheat the oven to 375.

2. to make the coffee cake: in a large bowl of a stand mixer or using a hand mixer, cream butter and sugars together until fluffy. add in the eggs & vanilla. beat in the mashed bananas, flour, oatmeal, baking soda, baking powder, and sour milk. pour into a greased 10 inch square pan or pie dish.

3. to make the streusel: in a medium-sized bowl, combine 4 tbsp butter, both sugars, cinnamon, and salt with a large fork. then add in the flour and mix with your fingers until crumbly.

4. top the cake with the streusel topping and bake for 30-45 minutes, or until a knife inserted in the center comes out clean.

recipe assistance pulled from here & here