Stuffed Jalapenos

Today I’m making my FAVORITE stuffed jalapeno recipe.
I posted the original recipe many many months ago, but I thought I’d share it again.
Today I substituted the sour cream with greek yogurt since I didn’t have any sour cream in the house.
Can I say, I think I love it with the greek yogurt?!?!

Monkey & Squish | Stuffed Jalapenos Recipe
I was stuffing these in my mouth faster than I could make them.
Store these in an airtight container in the fridge until you’re ready to eat.
Anyhow follow the link for my original recipe.
Fresh Jalapenos Stuffed with Cream Cheese Filling

Thanks so much for visiting!
-XOXO Lysa


Whipped Feta and Brown Sugar

strawberries dipped in whipped feta & brown sugar

I came across this whipped feta recipe and had to try it.
I am so in love!!!!!
I mean I REALLY LOVE it!!!!
This sweet & salty combinations is AMAZING!
002I seriously need to go out and get more strawberries, maybe some apples too!
I might even whip up a batch of chocolate chip cookies and see how those would taste dipped in this yumminess.
006Head on over to Julia’s page and get the recipe.
Whipped Feta by Fat Girl Trapped in a Skinny Body
This recipe is too good not to share!

Thanks for stopping by.
-XOXO Lysa

Simple Bulgogi-Korean Barbequed Beef


A couple of months ago I was rummaging inside my freezer, trying to figure out what to take out for dinner when I saw the pack of thinly sliced rib-eye steak that Dana picked up on his last trip to the Asian market. I took it out to thaw and promptly Googled: recipes rib-eye steak. One of the things that kept popping up was Bulgogi. I’ve actually never had bulgogi before and after browsing a few different recipes, I was ready to give up until I came across a simple version that was posted on Savory Sweet Life. I had everything but the sesame seeds on hand so I decided to give it a try.

This was covered and refrigerated for an hour.


Ready for the hot grill.


Ready to eat! Serve over a bed of jasmine rice. Simple and delicious.


 Want the recipe? Click here to get the recipe from Savory Sweet Life:Bulgogi Recipe.

I enjoy trying new recipes when I’m in the mood, although I do get really REALLY disappointed when things don’t turn out right. If it turned out bad, I usually get discouraged and stick to making things I know for a while.

What are some of your favorite recipes? Do you get intimidated when trying out new recipes?

Thanks for visiting my little blog.

Day 27-Celebration

Today is Day 27 of the 30 Day “Photog Wanna Be” Challenge.

Todays’ challenge is “Celebration.”

Day 27-Celebration

Any day that includes chocolate cupcakes in my life calls for a celebration. Especially THESE cupcakes! I used organic unrefined virgin coconut oil to make these and they are divine! The one in the front is peanut butter cream cheese frosting and the one in the back is just cream cheese frosting. Follow this link for the recipe. For the peanut butter frosting I followed the recipe but just added a spoon of organic peanut butter (the kind that doesn’t need to be refrigerated).

 Hop on over to Two Everyday Divas and Flower Faerie Lives Life for their takes on “Celebration.”

Challenge for tomorrow is “Flowers.”

Thanks for stopping by.

Strawberry Banana Coconut Milk Smoothie

While digging in the fridge looking for something to make for breakfast, I noticed two ripe bananas sitting on one of the shelves. Deciding I needed to use it up I made this super easy smoothie.

Coconut Milk & Raw Honey

One can of coconut milk, local raw honey, and a bowl of fruit.

Bananas, Strawberries, & Raspberries

I used two ripe bananas, about five raspberries, and four strawberries.

Chunky Coconut Milk

Don’t worry if you open up your can of coconut milk and you see that it’s chunky. Due to high fat levels in coconut milk it can solidify into thick chunks. There usually is bits of liquid coconut milk at the bottom of the can. As long as it doesn’t smell bad then you know it’s not rancid.

Coconut Milk & Raw Honey Poured

Pour the coconut milk and raw honey into your blender. I just squeezed a bit of honey, no precise measurement. If I had to guess I would say about three tablespoons.

Fruits with coconut milk & honey

Add your fruits a little bit at a time. I added about 1/3 at a time until I had everything blended. After blending everything together I went digging around in the freezer and found an additional 7-8 frozen strawberries that needed to be used, so I added that to the smoothie.


It filled this jar up four times. I sipped on two glasses for breakfast and the other two with my lunch.


So yummy and good for you. Enjoy!

Day 7-Changes to Come

Today is Day 7 of the 30 Day “Photog Wanna Be” Challenge.

Challenge for the day is “Changes to Come.”

I was really indecisive about which photo to use.

We went to the local community garden, oh my gosh, that place makes me want to make a yummy salad!

Specifically this yummy salad from A Little Yumminess.

Vietnamese Grilled Shrimp Salad Photo Courtesy of A Little Yumminess

Vietnamese Grilled Shrimp Salad
Photo Courtesy of A Little Yumminess

I don’t use the word “amaze-balls” but in this case it seems to fit!

This salad is seriously AMAZE-BALLS!!!!


Here are the finalists:




And the winner is……….


I think this photo conveys “Changes to Come” the best.

Check out Two Everyday Divas and Flower Faerie Lives Life for their take on today’s challenge.

Challenge for tomorrow is “Routine.”

Thanks for stopping by.

Red Curry Quinoa

I want to share with you a recipe that I came across a couple of weeks ago.

Red Curry Quinoa!

I love red curry. It’s been ages since I’ve eaten any authentic Thai food, and this recipe really brings me back to my childhood. I read the recipe and decided to make it for lunch later that day because I had everything on hand. Since that day I’ve had it several times. I am officially in LOVE with this dish. I’m not vegan or vegetarian so when I make this dish I use organic chicken broth, but besides that I stick to the recipe, including the 1 Tablespoon of Sriracha. Spicy enough to give it a nice kick, but not too spicy.

Photo courtesy of Vegangela

Photo courtesy of Vegangela

I’m actually making this dish right now as I’m typing up this post! Head on over to Vegangela and check out all of her wonderful recipes. If you want this Red Curry Quinoa recipe click here.

Thanks for visiting!

Chocolate Cupcakes with Cream Cheese Frosting

I have been wanting needing some chocolate cupcakes in my life. I don’t even remember the last time I had one. I believe the last time I had some was when we made a batch for Monk’s 2nd birthday party. Monk is now 3 years 7 months. I found a recipe from Add A Pinch, but I modified it a bit. I whipped up a batch of chocolate cupcakes with cream cheese frosting, and they are delish!

Light and moist with just enough chocolate and the cream cheese frosting adds just the right touch. The original recipe made 12 cupcakes. I doubled the recipe when I made ours, because 12 would not last very long in this house.

Chocolate cupcakes with cream cheese frosting.

This recipe yields 24 chocolate cupcakes with frosting.

Chocolate Cupcakes:

2 cups all-purpose flour

2 cups granulated sugar

1 cup natural unsweetened cocoa

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon espresso powder (instant coffee)

1 cup of milk

1/2 cup of unrefined virgin coconut oil

2 eggs

1 teaspoon vanilla extract

1 cup boiling water

Cream Cheese Frosting:

1/2 cup of butter (1 stick), softened

1 package of cream cheese (8 ounce), softened

1 teaspoon vanilla extract

4 cups confectioner’s sugar

Preheat the oven to 325 F.

Fill the muffin tin with cupcake liners.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder. Whisk until combined well.

Add milk, coconut oil, eggs, and vanilla extract to the flour mixture. Whisk until everything is combined well. Slowly add boiling water to the mixture and slowly whisk until everything is fully combined.

Using a spoon or ice cream scoop, fill the cupcake liners about 1/2 to 3/4 full.

Place in the oven and bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and allow the cupcakes to completely cool.

For the cream cheese frosting, whisk together the butter, cream cheese and vanilla extract until combined.

Add confectioner’s sugar one cup at a time and whisk until fully incorporated.

Continue to add sugar and whisk until you have added all four cups.

Spoon into a Ziploc bag or piping bag, snip a little triangle off the corner and pipe onto the cooled cupcake.

Chocolate cupcakes with cream cheese frosting. Delish!


Grab one and enjoy!

Fresh Jalapenos stuffed with Cream Cheese Filling

This is my favorite stuffed jalapeno recipe. An easy appetizer, or even a side dish for dinner. You can even make the filling a day in advance if you’re short on time.

stuffed jalapenos

Stuffed jalapenos with bacon crumbled on top.


1 (8 ounce) package of cream cheese, soften

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 cup sour cream

1 cup cheddar, shredded

2 whole black olives, pitted and minced

6 stalks of green onions, chopped

Batch of jalapenos (10-15), halved with seeds and veins removed

5 slices of bacon, chopped and fat rendered

This is the order of how I make these.

I first grab the bacon and using a pair of sharp kitchen scissors, I cut the slices into small pieces directly into a pan. Turn the pan on medium-low to medium. Let the bacon cook until all the bacon fat has been rendered. Drain the bacon and place on a plate with a paper towel to further remove any grease.

Remove the packet from the cream cheese and place into a large bowl. Add cumin, garlic powder, salt, pepper.

I usually buy a container of whole black olives from the deli section at the grocery store. I take out what I need to use and store the rest in a mason jar in the fridge. Grab two, carefully slice around the pit and take the pit out of the olives. Then proceed to mince them. Toss the minced olives in your large bowl with the rest of your ingredients.

I also love to save the roots of green onions and let them regrow so that I can use them another time or two. Wash and dry six stalks of green onions (1 bunch). Chop about two inches above the roots, place the bottoms of the green onions in a shallow dish or glass and cover the roots with water. Place in a sunny windowsill and change water every couple of days. Remove and discard any wilted leaves. I use both the white and green parts, chop into small slivers. Add those to your bowl of goodies.

Grab a cheese grater and grate approximately 1 cup of cheese on the small side of the grater. I use the small grates because I think it mixes easier with the rest of the ingredients. My favorite cheese is called Red Dorset Cheddar from the coast of England. It’s a smidge more expensive, but a little goes along way. It’s the yummiest cheddar. Smokey and delicious! I usually use a combination of the red Dorset and regular cheddar. I never measure out one precise cup either, I just eyeball it. I don’t think anyone has ever minded if it’s a bit on the cheesy side. Add that to your bowl.

Dorset Red Cheddar

Dorset Red Cheddar

Bowl of ingredients for cream cheese filling.

Bowl of ingredients.

Measure out one cup of sour cream and add that to your bowl. Using two wooden spoons, mix and combine until the cream cheese has blended in with the rest of your ingredients. Place in fridge once combined.

Cream cheese filling.

Cream cheese filling.

I always save the jalapenos for last because if you get a particularly spicy batch, your hands will be burning for a bit from the oils. Wash and dry your batch of jalapenos. Halve them and remove all the veins and seeds with a spoon.

Halved Jalapenos

Jalapenos cut in half.

Jalapenos with seeds and veins removed.

Jalapenos with seeds and veins removed.

Once done all you have to do is add your filling to the jalapenos.  Grab a big dish or container. Line it with paper towels or a clean towel. The jalapenos will get soggy otherwise if put directly onto the dish/container. Fill the jalapenos and place into dish. Once done, top with bacon, and enjoy! I’ve done it both ways with the bacon inside the filling and with the bacon on top. I do prefer it topped with bacon. Also, we don’t like black olives, but I always include it when I make this recipe. Delish!

Stuffed jalapenos topped with bacon.

Stuffed jalapenos topped with bacon.

Left over fillings with crackers.

Any left over filling is delish as a dip for crackers.