Banana Bread


All these cold rainy days have put us in the baking mood.  I love the smell and comfort of hot banana bread coming out of the oven.  If you are stuck indoors give this recipe a try it is a family favorite.



3 bananas, smashed                                                   2 cups all-purpose flour

1 cup sugar                                                                    1 teaspoon baking powder

1/2 cup (1 stick) butter room temp.                        1/2 teaspoon baking soda

2 eggs                                                                            1/8 teaspoon salt

1 teaspoon vanilla extract                                         *1/2 cup coarsely chopped walnuts or pecans

* (optional)

1. Preheat oven to 300 degrees and grease a 9x5x3-inch loaf pan.

2. In a large bowl, mash the bananas.  Add the sugar and butter and mix with an electric mixer until smooth.  Add the eggs and vanilla and mix on low about 1 min.

3. Sift flour, baking powder, baking soda, and salt in a separate bowl.  Add to the banana mixture all at once.  Stir with a wooden spoon just until combined. Fold in the nuts, if using.

4. Scrape the batter into the prepared pan and bake 60 to 70 mins, or until a toothpick inserted in the center comes out clean, but not dry.  Let cool in pan 10 mins, then turn out onto a wire rack.




This is a good Go-To salad of mine. Very easy. Keep the ingredients around and you can make it up in no time!


Serves 4
Time: 10 minutesPlan Ahead: Toast the walnuts. Prepare the dressing one-day ahead.

  • 1⁄4  cup mayonnaise
  • 1⁄4  cup pure maple syrup

3 Tablespoons white wine orsherry vinegar
2 teaspoons sugar

  • 1⁄2  cup olive oil
  • 1⁄2  cup walnuts, toasted andchopped
  1. 1  5 oz. bag mixed baby greensor Romaine, about 10 leaves
  2. 2  small apples, skin on, dicedor cut into matchstick sizestrips

1⁄2 cup tart dried cherries, ordried cranberries

1. In a small bowl whisk together the mayonnaise, maple syrup, vinegar, sugar and oil. Store in the refrigerator until ready to use.2. Toast the walnuts in the oven at 350° for 10 min. 3. In a medium size salad bowl add the lettuce,apples, dried cranberries or cherries, and walnuts. Toss with enough dressing to coat.Serve with: Honey White Bread page 245. I love this salad with a turkey or ham dinner.

Ham Sliders


These mouth-watering ham sliders have become a new favorite in our house. They are super easy and fun for a crowd. With summer fast approaching these are an easy dinner idea.  We love to buy a small ham that is already cooked and pre-sliced. Deli ham is just to thin. YUM pass the chips and baked beans!!!!!!

ham sliders

One Package Hawaiian Butter Roll

12 Thick Ham Slices

2 cups Shredded Mozzarella cheese

1/2 cup butter

2 Tablespoons brown sugar

2 Tablespoons Yellow Mustard

2 Tablespoons Worcestershire

1/2 teaspoon onion powder

Poppy seeds (optional)

Preheat the oven to 350* degrees.  You will need to grease the bottom of a 9×13 pan with Crisco.  Next pull the Hawaiian roll apart and cut in half.  Place the rolls in the greased pan close together (make sure they are touching).  Once you have placed the rolls in the pan add a generous layer of shredded Mozzarella.  Next add your nice thick slice of ham, and top with one more layer of cheese.  Place the top of the rolls on each sandwich.

In a small sauce pan melt the butter.  Once the butter is melted add the brown sugar, mustard, worcestershire, and onion powder. Bring that to a boil.  Remove from heat. Now you are ready to brush the tops of each sandwich.  Last sprinkle with poppy seeds. Bake for 15-20 mins.



Crazy-Good Fruit Tart



I would put this recipe up against any dessert. This is crazy good!! This is one of my favorite desserts EVER!! Serve this at casual dinners or for the most special occasion.

Serves 8

Time: 1 hour

Plan Ahead: Make crust a day ahead, then the prep. is 20 min.

You will need an 11×1 inch round tart pan with a re-movable bottom. This dessert is worth purchasing the pan. You will also use it with my Victorian Chocolate Tart page 309.


½ cup butter at room temperature

cup sugar

1¼ cups all-purpose flour

2 Tablespoons milk

2 teaspoons almond extract

Cream Cheese topping:

3 oz. cream cheese, softened

½ cup powdered sugar

2 teaspoons almond extract

1 cup heavy whipping cream

2½ cups of your choice of fresh

fruit, cleaned and rinsed.

May use all one kind of fruit.

Thinly sliced strawberries,

kiwi, or whole blueberries,

raspberries or blackberries.

1. Pre-heat oven to 400°.

2. Mix the softened butter, sugar, flour, milk and

almond extract with mixer or food processor

until it comes together. Spray tart pan lightly

with vegetable oil.

3. Spread the soft dough inside and up the sides

of the entire tart pan with your fingers.

4. Bake in the oven on the middle rack at 400°

for 8 to 10 min. or until light brown around

the top. Let cool in pan.

5. When cool enough to handle, push the bottom

of the tart pan out of the ring. Slide onto a

cooling rack. Let the tart cool completely.

Carefully slide the tart onto a serving dish.

6. While the tart cools, make the cream cheese

topping. With an electric hand mixer, mix the

softened cream cheese, powdered sugar,

extract and cream until thick and creamy.

Spread evenly over top the cooled crust.

7. Prepare the fruit of choice and decorate the

tart. A nice way is to do one row around in

one kind of fruit, one in another, etc. Whatever

combination you like or all the same fruit.

8. Serve immediately or cover with plastic wrap

and chill up to 6 hours.

XO, The Food Nanny



Arugula Pizza



The first time I ate this pizza in Italy, I just could not believe how much I loved the nutty flavor! For those ARUGULA lovers you will love it! If you want to try something special and different, take a chance on this pizza!!! It is so fresh, so healthy, so good for you.

Plan Ahead: : Make Tuscan Sun Dough and freeze 2 of the 3 dough balls for future use.

1 pizza dough ball – Tuscan Sun Pizza dough page 133

⅔ cup fresh Mozzarella cheese

2 cups fresh arugula

½ cup fresh cherry or grape tomatoes, cut in half Olive oil, for drizzling

Coarse salt and fresh ground black pepper


What do your friends like best about you?

1. Preheat the oven to 500°.

2. Roll out the dough. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush olive oil over the entire pizza.

3. Slice the fresh mozzarella cheese and place it on the crust or top with shredded regular mozzarella.

4. Bake in a 500° oven for 6-8 min. on bottom oven rack until crisp.

5. Remove from the oven and immediately pile the arugula pieces onto the hot melted cheese and top with tomatoes. Drizzle a little olive oil on top. Season lightly with coarse salt and fresh ground pepper.

I felt like adding some avocados!! It was yummy! Enjoy!! XOXO



Chicken Tacos

Chicken Tacos…


We have been making these tacos for 30 years. This is an original Mexican recipe and is one of our family favorites. You may skip frying the tortillas and simply make soft tacos with heated tortillas.

In The Food Nanny Rescues Dinner page 110

6 servings

2 Tablespoons butter

Canola oil, for frying

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

3 Tablespoons chopped onion

2 to 3 garlic cloves, minced

2 vine-ripened tomatoes, chopped

1/2 cup chopped fresh cilantro

Salt, ground black pepper, garlic salt

12 corn tortillas


Shredded Cheddar cheese, pepper jack cheese, or a combination

Sour Cream

Fresh spinach, thinly sliced

Fresh Salsa (p.125) or Tabasco sauce

Lime wedges

1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

2. Heat 3/4 cup of canola oil in a small skillet over medium-high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on paper towels. Place the tortilla in the oven to keep warm. Repeat with the remaining tortillas, putting each one into the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)

3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa and lime.

Serve with Mexican Rice with Fresh Tomatoes (p.123) and refried beans with a little shredded cheese on top.



German Pancakes With Strawberries

German Pancakes With Strawberries…

German Pancakes

What’s better than breakfast for dinner??!! and let’s face it, it’s so easy! Everyone knows about German Pancakes but our sauce is what makes it so delicious.

In The Food Nanny Rescues Dinner page 103

4 to 6 servings

1/4 cup (1/2 stick) butter (not margarine)

3 eggs

1/2 cup all-purpose flour

1/2 cup milk

1/2 teaspoon salt

1 cup sliced fresh strawberries or half of a 16-ounce package frozen unsweetened whole strawberries, thawed and sliced

1 teaspoon granulated sugar

1/2 cup sour cream

1 tablespoon brown sugar

1. Preheat the oven to 425 degrees. Put the butter into a 10-inch ovenproof skillet and place it in the oven. (As an alternative to a skillet, use a 9-inch round baking dish.)

2. Meanwhile, mix the eggs, flour, milk, and salt in a blender.

3. When the butter has melted, carefully pull out the oven rack and quickly pour the egg mixture into the skillet. Bake 15-20 minutes or until the pancakes if puffed up and lightly browned. It will flatten slightly after it comes out of oven.

4. Sweeten the strawberries with the granulated sugar in a small bowl and mix the sour cream with brown sugar in a separate small bowl.

5. Cut the pancake into wedges and serve on individual plates. Top with the strawberries and sweetened sour cream.


Use raspberries instead of strawberries.

Double the recipe, using a larger skillet or baking dish, such as a 9 X 13-inch pan.



Fettuccine Alfredo

Fettuccine Alfredo..


This is not an expensive meal to make, but it tastes as if you really went all out. The versatile Alfredo sauce can also be used for my Red-and-White Mostaccilo (p.73) as a pizza sauce, and as a dipping sauce for homemade bread sticks (p.233). To make a leaner Alfredo, substitute half-and-half or fat-free evaporated milk for the heavy cream and reduce or omit the cream cheese;the result will be a thinner sauce. Vary the ratio of pasta to sauce as desired.

In The Food Nanny Rescuses Dinner page 71

6 to 8 servings

Alfredo Sauce:

1/2 cup (1 stick) butter

1 (3-ounce) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

salt and ground black pepper

1 pound uncooked fettuccine

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if your’re serving it as a dipping sauce with pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.

2. Cook the fettuccine according to package directions; drain.

3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and the pasta in a large bowl and serve immediately.

Serve with a tossed green salad and hot French bread or bread sticks.


For Chicken Alfredo, stir- fry bite size chunks of chicken in 1 Tablespoon olive oil until cooked and add to the sauce.

White Chili

White Chili…


The garnishes just make this delicious chili, especially the sour cream. This will become a stable in your home! Amazing!

In The Food Nanny Rescues Dinner page 50

8 Servings:

1 pound boneless, skinless chicken breasts

1 tablespoon vegetable oil

1 small white onion, diced

6 to 8 small garlic cloves, minced

1 (7-ounce) can diced green chiles, drained

2 ( 15-ounce) cans white beans, undrained

4 cups chicken broth

1 teaspoon chicken bouillon granules

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 to 1 teaspoon cayenne

1 cup sour cream, plus additional for topping

3 cups shredded Monterey Jack cheese

Chopped fresh cilantro

Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guest tear the bread instead of serving it sliced. Pass the butter.


Orange Rolls

Orange Rolls…


These rolls turn out beautiful made in the muffin tins. They are so delicious as they are beautiful. These will become one of your all-time favorite rolls to make for your family dinners.

Xo, The Food Nanny

In The Food Nanny Rescues Dinner Again page 235

Makes 24 rolls

Time: 3 hours

Plan Ahead: Freeze ahead of time, unthaw and bake.

1/4 cup warm water, (105-155 degrees)

1 Tablespoon active dry yeast

1 cup milk, scalded

1 Tablespoon sugar

1 teaspoon salt

6 Tablespoons butter, room temperature

2 eggs, beaten

3 1/2-4 cups all-purpose flour


1 cup sugar

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

Grated rind of 1 orange

1. Stir the water and yeast together in a small bowl. Let it bloom about 10 minute. Scald the milk in the microwave for 1 minute. 45 sec. Let cool to lukewarm. In a large bowl add the sugar, salt, butter, eggs. Stir in the milk and yeast mixture. Add 3 1/2 cups flour and beat with a spoon. (if the dough is still too sticky add the last 1/2 cup flour)

2. Place the dough in a large bowl that has been greased with a little butter. Cover with dishtowel. Let dough rise 1 1/2 hours. Pour out onto counter top (lightly flour if necessary) and roll out to about 2 ft. long and 1/4 inch thick.

3. Cream together the ingredients for the spread-sugar, butter and grated orange rind. Spread evenly over the dough. Roll like you would for cinnamon rolls, starting from the short end.

4. Cut the dough in half and cut 12 rolls from each side. Place in generously greased muffin tins, greased with shortening or baking spray.

5. Cover with a dishtowel. Let rise 1 hour 20 min. Place in a preheated 350 degree oven on the middle rack for 15 to 20 mins. or until they start to get light brown on top. Serve warm. Cooled rolls will keep for 2 days in plastic. May freeze.

Serve with: Soup or hearty dinner.

Chicken Rice Broccoli Casserole

Chicken Rice Broccoli Casserole…



Everyone loves this recipe! It was always one of our standard casseroles while the kids were growing up. It’s a good way to introduce children to broccoli. You can vary the proportions of mayonnaise and sour cream is desired, or leave out the mayo and use all sour cream. For a leaner versions, use light mayonnaise and light sour cream.

In The Food Nanny Recuses Dinner page 41

Serves 6 to 8

1 1/2 pounds boneless, skinless chicken breasts.

8 ounces fresh broccoli, cup up (or thawed frozen chopped broccoli)

1/2 cup uncooked long-grain or calrose rice (to make 1 1/2 cups cooked rice)

3 slices white or wheat bread, torn into pieces.

3 Tablespoons butter, melted

2 (10.75-ounce) cans condensed cream of chicken soup

1/2 cup mayonnaise

1/2 cup sour cream

1/4 to 1/2 teaspoon curry powder

Salt and ground black pepper

1 to 2 cups shredded cheddar cheese

1. Put the chicken in a saucepan with water to cover; bring to a boiling. Decrease the heat, cover, and simmer 18 to 20 minutes or until chicken is tender and no longer pink. Remove the chicken and reserve the stock. When the chicken is cool enough to handle, tear in into bite-size pieces. Put the pieces into a large bowl and set aside.

2. Cook the rice according to package directions. Add the cooked rice to the chicken,

3. Cook the broccoli just until tender; drain and add to the chicken-rice mixture.

4. Preheat the oven to 350 degrees and lightly grease a 9 x 13-inch baking dish.

5. Pulse the bread in a blender or food processor to the desired texture. Transfer the crumbs to a small bowl and stir in the melted butter. Set aside.

6. In a saucepan mix and heat the soup, mayonnaise, sour cream, curry powder, and salt and pepper to taste. Stir the soup mixture into the chicken-rice mixture and add reserved chicken stock to make the desired moistness (as much as a cup or more of stock)

7. spoon into the prepared dish and top with the cheese. Sprinkle the crumb topping over all. Bake uncovered until bubbly, about 45 minutes.

*This makes a great one-dish meal, or serve it with salad or hot rolls for additional texture and interest.

Beef Enchilada Supper

Beef Enchilada Supper…

enchilada 1

Serve this meal to your neighbors and friends. These are delicious and remind me of how much everyone loves enchiladas!!

In The Food Nanny Rescues Dinner Again page 108

Serve 4

Time:30 minutes

1 pound ground beef

1/4 cup onions, chopped

1 8 oz. can tomato sauce

1/4 cup water

1 Tablespoon dried parsley, chopped

1 1/2 Tablespoons ancho chili powder

1/2 teaspoon coarse salt or Mexican salt

1/8 teaspoon ground black pepper

1 10 oz. can mild red Enchilada Sauce

2 Tablespoons coconut oil

8 corn tortillas , taco size

1 1/2 cup Mexican cheese, shredded

1 1/2 cups sliced black olives

1. Preheat oven to 350 degrees

2. In a medium size fry pan over medium heat break up meat and fry with onions until cooked through and onions are soft. Drain off any extra grease.

3. Add tomato sauce, water, parsley, ancho chili powder, coarse salt and ground black pepper. Reduce heat, simmer uncovered 10 minutes.

4. Warm enchilada sauce in a small pan over low heat. Spread 1/4 cup sauce in 9×13 baking dish.

5. Heat oil in a small fry pan and warm each tortilla in oil, about 5 seconds, until soft. Dip each tortilla, both sides, in the warm sauce and place in 9×13 baking dish.

6. Spread 1/3 cup meat mixture down center of each tortilla. Roll up tortilla around filling to form enchilada and place seam side down in baking dish. Do this with each one placing them closely, side by side in the baking dish.

7. Cover the remaining warm sauce, sprinkle on the shredded cheese and sliced black olives. Bake at 350 degrees for 15 minutes. Serve immediately.

Serve with: Butter lettuce and Romaine with thin slices of red onion, avocado and tomato. Pass your favorite dressing or olive oil and balsamic vinegar mixture.


Citrusy Cream Cheese Fruit Dip

Citrusy Cream Cheese Fruit Dip…

fruit dip

Fresh fruit is such an easy after-school snack. Add a fruit dip to make it even better!! Especially love when the weather gets warmer there is nothing better!


About 1 cup

3 Tablespoons honey

1 (8-ounce) package cream cheese or low-fat cream cheese, softened

1/4 cup orange juice

1 teaspoon sugar

1/4 teaspoon ground cinnamon]

Assorted fruits, including grapes and sliced bananas

1. Stir the honey into the cream cheese. Add the orange juice and stir to combine. Turn out into a serving dish.

2. Combine the sugar and cinnamon. Sprinkle over the top of the cream cheese mixture.

3. Serve with fruits.


* Add orange zest (grated orange peel) for more orange flavor.

*Stir in small bits of candied ginger

Xo, The Food Nanny

Warm Quiqua Salad With Cashews

Warm Quiqua Salad With Cashews…


Here’s my rendition of a Quiqua salad it is really great! This is super heathy and delicious! This could be a great side dish to a grilled piece of chicken.

In The Food Nanny Rescues Dinner Again page 263

Serves 1 as a Main Dish

Time:25 minutes

1/2 cup Red Quinoa, cooked

2 Tablespoons olive oil

1 Tablespoon butter

1/3 cup red onion, minced

Coarse salt

Fresh ground black pepper

3 Sun-dried tomato halves, minced

3 Tablespoons dried currents, (buy a small quantity at a quality food store) or golden raisins

1/3 cup chopped cashews

1 cup baby arugula

1 Tablespoon balsamic vinegar

1 Tablespoon honey

1. Rinse quinoa. In a small saucepan add 1 cup water and quinoa. Bring to a boil over medium heat and boil until water is gone, about 15 minutes. Remove from heat. Cover. Let sit for 5 minutes.

2. In a medium size saucepan over low heat, add olive oil and butter. Add onions and garlic and caramelize for 10 minutes. Season with coarse salt and fresh ground black pepper. Add sun-dried tomatoes, currents or raisins and cashews. Sauté for 1 minute. Add the arugula. Sauté for 1 minute. Add cooked quinoa. Mix. Remove from stove.

3. Mix the balsamic vinegar and honey. Pour over the quinoa mixture. Warm through for 30 seconds. on low heat. Serve

Serve with: Warm French Baguettes page 242 or Beer Bread page 247.

Mini Cuisinart

Mini Cuisinart…


We can’t get enough of our mini cuisinart! Its the perfect size for whatever you need to chop. We seem to find ourselves using it everyday for something we are cooking up in the kitchen! This is a must have!! Would also make a fabulous Mothers Day Gift!! They sell them many places but this is where we got ours from Sur La Table. (also found here)

Xo, The Food Nanny

Almond Cake

Almond Cake…

almond cake

This is not your typical cake! It’s chewy and moist almost like a brownie! You have to try it! Could be a hit on Mother’s Day!!

Serves 10

Time:50 minutes

Almond Cake:

3/4  cup (1 1/4 sticks) unsalted butter

1 1/2 cups sugar

2 large eggs

1/2 teaspoon coarse salt

1 teaspoon vanilla

2 teaspoons almond extract

1 1/2 cups all-purpose flour


1 Tablespoon sugar

3/4 cup sliced raw almonds

Almond Cake, Topping

1. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees

2. Grease bottom and sides of pan with cooking oil spray. Cut parchment paper or wax paper to fit the bottom of a 9 inch cake pan, place in pan.(If using a spring form pan no need to cut paper.) Spray with cooking oil again.

3. Melt the butter and pour in a large bowl. Stir in the sugar and eggs and beat until creamy 2 mins. Add the salt, vanilla, almond extract and flour. Stir until combined.

4. Spread the batter in the pan. Mix the sugar and almonds together in a small bowl and sprinkle over top the cake.

5. Bake for 35-40 min. or until a wooden skewer comes out with just a bit of moist cake on it. Let cool 5 min. on a cooling rack. Invert. Cool. Can serve as-is without rosemary cream.


Crescent Rolls

Crescent Rolls..

Rolls 1

Rolls 2

Rolls 3

Rolls 4

Craving our Crescent Rolls today! What’s better than hot homemade bread coming out of the oven??!!! If you have an event coming up this weekend, like a shower on Saturday or a family dinner on Sunday! These are always a hit !! In The Food Nanny Rescues Dinner #234

Olive Tree

Olive Tree..


We are obsessed with this mini Olive Tree! We are not good at keeping plants alive.. but so far so good! Get one for yourself, also great gift for mother’s day!

Xo, The Food Nanny

Italian Peasant Soup

Italian Peasant Soup…


Everyone I have ever made this soup for is instantly in love. Even the kids will eat spinach cooked this way in the soup. I love spinach, kale and chard as options. They are so good for you and taste great too.

Xo, The Food Nanny

Serves 6

Time: 20 minutes

In The Food Nanny Rescues Dinner Again!

1 pound boneless/skinless chicken breasts cut into 1-inch pieces

1 pound mild Italian sausage links, casings removed, cut into 1- inch pieces or use ground sausage.

1 Tablespoon olive oil

1 medium yellow onion, chopped

4-6 garlic cloves, minced

2 15-oz. cans cannellini beans, rinsed and drained. May substitute great northern beans.

1 14.5 oz can diced tomatoes with juice.

4 1/4 cups chicken broth

1 teaspoon dried basil

1 teaspoon dried oregano

6 cups fresh spinach, kale or Swiss chard leaves, chopped

1/2 cup fresh Parmesan cheese, grated

1. Wipe off the chicken with a wet paper towel. Cut into pieces, cut away any extra fat or gristle. Set aside.

2. In a large pot over medium heat cook sausage with 1 Tablespoon olive oil until browned and no longer pink. Drain any extra grease. Add onions and garlic. Saute until the onions are soft. Add chicken pieces and sauté and stir until no longer pink. Add beans, tomatoes, broth, basil and oregano; stir to mix. Cook uncovered, for 10 minutes. Add the spinach, kale or chard and heat just until wilted. Serve with Parmesan cheese sprinkled on top.

Serve with: Food Nanny Parmesan Bread Sticks page 246.  French Baguettes page 242.



Pork Verde With Lime Dressing

Pork Verde With Lime Dressing…


taco 2

I love all the flavors and can’t get enough of the pork or this dressing. Love it in the salad! Try it in tacos and burritos too. There are so many great new Mexican flavors out there. This is one of our favorites! We just had a fun taco party and it was a hit!!

Xo, The Food Nanny

Recipe: In The Food Nanny Rescues Dinner Page 112

Serves 6

Time :6 hours

Plan Ahead: Cook pork the day before.

Can be made into Tacos, Burritos or a Salad.

Lime Ranch Dressing:

1 packet Hidden Valley Ranch Buttermilk Dressing and Zest and juice both

1 cup buttermilk

1 cup mayonnaise

2 tomatillos, peeled and cut into pieces

1/2 bunch cilantro, leaves only cleaned and chopped

2 cloves garlic, minced

Zest and juice of one lime

1 jalapeno pepper, chopped Use the seeds if you like extra heat. Go easy according to your taste.

Sweet Pork:

1 1/2 pounds boneless pork roast

Garlic salt, to taste

1 12oz. can of regular (not diet) Coca Cola

8 oz. salsa- or everyday salsa page 227

1 cup brown sugar

Lime Ranch Dressing:

1. Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest, and juice of one lime and the jalapeno. Mix until well blended.

2. Keep refrigerated until ready to use. Severe at room temperature.

Sweet Pork:

1. Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3 1/2 hours.

2. Drain all the water off the roast and divide the roast into 4 sections.

3. Use an immersion blender or regular blender to mix the coke, salsa and brown sugar together until smooth. Pour over roast and continue to cook on high for another 1 1/2 hours.

4. Shred pork with fork.

5. Pour the Lime Ranch Dressing over the pork and enjoy with rice beans; or make Tacos, Burritos or a Sweet Pork Salad.


Colorful Cups

Colorful Cups…


The copper ones are from West Elm (Sold out fast) similar style here. The colorful are from a little store in Seattle (similar style here) 

Sometimes you need to buy something new for your kitchen to keep you motivated and excited about cooking! Lately we have been loving our new measuring cups and spoons! Its made baking feel more like a treat!

Xo, The Food Nanny




Grilled Foot Long Turkey And Bacon Sandwich With Fresh Mozzarella Cheese

Grilled Foot Long Turkey And Bacon Sandwich With Fresh Mozzarella Cheese…

sandwhich 1


This sandwich makes a beautiful presentation. It is as delicious as it looks. On a sunny day buy some yummy ciabatta bread and grill it. If it’s cold out make our yummy Italian bread it makes it extra special! This is sure to be a summer family favorite!!  If  In The Food Nanny Rescues Dinner Again Page 275!




LOVE at 350 degrees! Pretty cupcake wrappers always inspire us to whip up The Food Nanny’s famous cupcakes! They’re so pretty you’ll have to share. We found these at our local Wal Mart.

Blueberry Lemon Scones

Blueberry Lemon Scones..


These scones are super easy and delicious, they are a cross between a biscuit and English scone. They are the perfect thing to take to baby showers or brunches with your family and friends. Give them a try today!!


Serves 8 scones

Time: 20 minutes

2 1/4 cups all-purpose flour

1/2 cup butter

1 Tablespoon sugar

1/4 teaspoon salt

1 Tablepsoon baking powder

1 egg, beaten

3/4 cup Half and Half

1/2 teaspoon lemon zest (optional)

1 cup fresh blueberries

1/4 cup brown sugar


2 cups powdered sugar

3 teaspoons water

1/2 teaspoon lemon juice (optional)

1. In a small bowl (using 2 forks or a pastry blender) or in a food processor, pulse until the flour, butter, sugar, salt and baking powder together looks lumpy like feta cheese.

2. Mix the egg, Half and Half and lemon zest (if using) together. Gently fold into the dry ingredients.

3. Bring the dough together with your hands and turn out onto lightly floured surface. Fold it over a couple of times. Press the dough out into a rectangle. Cut the dough in half lengthwise. Cut 4 Pieces the same size, from each other.

4. Sprinkle on the blueberries then sprinkle the brown sugar over top the blueberries.

5. Lay scones on a baking sheet lined with parchment paper.

6. Bake at 350 for 10 minutes. or until light brown around the edges. Pour the glaze over the warm scones. Serve warm.

XO, The Food Nanny


Easter Dinner

Easter Dinner…

lamb blog

Easter is a special time to be with family.  Our mom started this new tradition five years ago.  If you want to make your Easter meal extra special this year try our AMAZING ROSEMARY LAMB CHOPS!! We like to pair it with our rice pilaf and broccoli. Dont forget the mint apple jelly or red jalapeno.

You can find the recipe in THE FOOD NANNY  RESCUES DINNER AGAIN: PAGE 185


Cake Stands

Cake Stands

We can not get enough cake stands in our houses and this is why! They are so versatile. We use them for everything! Anything from decor, to displaying desserts.  Its fun to collect different sizes and colors. Think of out of the box.. because you literally can put anything on them and instantly its so cute! We just found this TDF green one at World Market. So cute with the great price tag. The perfect thing to have out in your kitchen for this spring and summer! The white cake stands are Martha Stewart, old (similar style).
Xo, The Food Nanny







This is a granola that your going to love! The best ever! It’s easy and delicious. Its great to have for breakfast or just a little cup as a snack. You will be amazed how even your kids will love it! Double the recipe because its going to go that fast! Serve it with yogurt or milk!

Makes 3 cups
Time: 1 hour

1 1/2 cups old fashioned rolled oats
1/2 cup raw almonds, chopped
1/4 cup cashews, chopped
1/3 cup shredded sweetened coconut
3 Tablespoons brown sugar
2 Tablespoons real maple syrup
2 Tablespoons canola oil
1/4 cup raisins
1/4 chocolate chips (optional)

1. Preheat oven to 250.
2. In a medium size bowl combine all the ingredients EXCEPT RAISINS AND CHOCOLATE CHIPS. Pour onto an 171/2 X 11 inch baking sheet. Spread out evenly over the pan. Bake for 35 min.depending on how crunchy you want it.
3. Remove from oven and transfer into a medium size bowl. Stir in the raisins and chocolate chips if using.
Store in an airtight container for up to 2 months.

prep granola 1

granola 1




Orzo Salad

Orzo Salad

We ate this salad a few years ago in Belmont Shore, Calif. We fell in love and made up our own recipe. Your gonna love this Orzo salad as a main dish or side. Great to take an Easter dinner or a friends lunch.

Recipe: Serves 2 as a main dish

Time: 20 minutes


3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

3/4 teaspoon salt

Fresh ground black pepper

Pasta: 3/4 cup Orzo Pasta, cooked

Sauteed Chicken:

1 boneless/skinless Chicken breast, chopped

2 teaspoons olive oil

2 teaspoons unsalted butter

Other ingredients:

3 Tablespoons shallot or red onion, chopped

3 Tablespoons fresh dill chopped

3 Tablespoons fresh parsley, chopped

6 grape tomatoes cut in half lengthwise

1/4 cup Feta cheese, crumbled

1/2 cup pine nuts or toasted almonds, optional

1 1/2 cups baby Arugula

1.  In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside

2.  Cook the Orzo according to package directions.  Drain. Keep warm. Set aside

3.  Wipe off the chicken with a wet paper towel.  Chop.  Salute the chopped chicken intheolie oil and butter until cooked through about 4 min. Keep warm.  Set aside.

4.  In a medium size bowl add:  cooked orzo, onion,dill, parsley, tomatoes, cheese, and nuts if using.  Mix in the warm chicken and arugula.. Toss with the dressing and serve immediately.

Serve with warm Nann bread or french Baguette.

prep orzo


Marble Slab

Marble Slab

Not everyone can have a marble kitchen (including us). Some times people cant afford it or they just don’t want to commit to marble counter tops. That’s why we came up with this amazing tip! No matter what style your kitchen might be, bringing just a little piece of marble changes the feel for the better!  It makes your house feel so fresh and fun. The best part about it is it makes a great prepping space for cooking. This is very easy to get! Take measurements  on the size of slab that best fits your island, then go down to your local slab yard. If you don’t care about getting a custom made slab for your island we have started to notice that stores are carrying marble slabs. For instance, we just saw an affordable one from Crate and Barrel. I promise you that this will change your life for the better!! Happy Cooking!!

Xo, The Food Nanny


Bran Muffins

Bran Muffins

Whenever we get sick of eating the same old thing for breakfast, we whip up a batch of these babies! You almost feel like you are eating dessert for breakfast , yet they are healthy!! Your kids, husbands , etc will love them! They become an instant staple in your home. Plus the batter lasts you 6 weeks in fridge! The older the batter , the better we think they are ! Give them a try!! In The Food Nanny Rescues Dinner Pg. 238

Xo, The Food Nanny

bran muffins 1

French Toast

I have been making my moms French baguettes since I was 12 . They are so easy and fast anyone can do it ! In my opinion there is nothing better than hot homemade bread out of the oven. The next day is a different story! Almost every Tuesday ( Italian Night) I make French Baguettes to go with our meal. The next day is meatless/ breakfast night, we stay faithful to our nights. The best thing to have the next day with the leftover baguettes is French Toast ! You won’t even believe how good it is . Give it a try in The Food Nanny rescues dinner pg. 100!!!

Xo, Lizi

French Toast


My love of bread began when I was a very young girl thanks to my Mom and all the amazing homemade breads she had coming out of the oven almost daily! But the real love affair started when I was a young teen.

My parents took the family to Europe for the first time and I will NEVER forget walking the streets of Paris and stopping to get fresh bread and cheese just to snack on! It was my FAVORITE thing!! I thought I had died and gone to heaven!

I won’t forget the first time my Mom made this artisan bread at home! It came out of the oven and it was so beautiful I couldn’t believe my Mom had made it! It looked like it was from a bakery! It tasted a million times better than anything we could buy at the store (well at least here in the US). She had her homemade raspberry and strawberry butter to serve with it and I am telling you……I thought I was in France!

I now make this SIMPLE and easy recipe all the time. When I take it to friends and neighbors no one believes that I made it! The Food Nanny is the ultimate bread maker and she does not disappoint with this recipe!

Thanks Mom for creating something this yummy for us to make at home!! Make it for yourself! The Food Nanny Rescues Dinner, Again, Pg. 247. XO,Emaly




I like to make foods that take me back to places that I’ve lived or traveled to. They bring to mind such fond memories and I get to relive those moments. The same amazing feelings I had when I first tasted them are re-created in my kitchen at home.

It can be a dreary, snowy day outside but I am seeing, smelling and tasting something very different inside my kitchen! This is what my mom means when she says Winter is happening outside, but something very cozy and wonderful is happening on the inside. She is so right! Not that a snowstorm isn’t beautiful or amazing–it is…! But in the kitchen you can create a different mood and atmosphere then what is happening on the outside!

It’s so fun and so rewarding to be able to create whatever your heart desires in your own home through cooking.
Nothing gives me greater joy than serving up delicious food for my family and myself!…because I deserve it too…for my health and happiness. Like my mom says…it doesn’t have to be gourmet food and it usually isn’t…just easy & delicious food!

We recently vacationed in Hawaii (on the island of Oahu). We always travel to the North Shore to eat our fill of fresh shrimp. There are hundreds of shrimp trucks all along the North Shore. We ate at a lot of them!

When we came home my kids talked about how much they were missing the shrimp we ate in Hawaii! Even my son, who is very picky (I think I’ve mentioned he has some severe learning disabilities) couldn’t stop eating the shrimp.

Because of my son’s disabilities he is unable to verbalize a lot of his thoughts and feelings and desires. But I knew that he was loving the shrimp because he ate more than we did! I always celebrate a food that he loves. This is one of the ways I show my love for him. Paying attention to those foods that he gobbles down and making them over and over again for him.

If you have or haven’t been to Oahu’s North Shore- here’s a Recipe you’re going to love. This is the latest “shrimp truck” recipe that we made!! Linguine with Lemon Shrimp, The Food Nanny Rescues Dinner, Again p. 79.  XO, Katie




Portion Control

4 Part Series: Portion Control by The Food Nanny


I have had many requests from all of you to explain exactly how I implemented portion control throughout my life.

Portion control has saved me!  Using my way to limit my food intake has given me freedom to eat a great variety of food just the way I love to eat it. I learned at a young age to push my plate back before I was stuffed or full. Today, I can still eat everything I love and crave using this same technique. I don’t need to use fat free products in my cooking which reduces the quality of taste. I just eat until I am satisfied, and I will be satisfied because I have made the recipe just as it is.

Portion control works.  I never plan on skipping a meal. Don’t skip meals!! This is so important. If you do, you know what’s going to happen. You won’t make it to the next meal before you are starving. You will end up eating twice as much and you will usually not be satisfied. Learn to let yourself know what it is like to be hungry.  You need not eat every time you fill hungry.  Enjoy a small snack, if you must, to help you get to the next meal.  A snack might include half a protein bar, a piece of cheese, fruit, popcorn, a few nuts, chips and salsa, a few veggies, a cookie.  Grazing is good for some people. For me I don’t care for it because I tend to take in way too many calories without realizing it.

Eating 3 main meals a day is perfect.  Don’t deny yourself of taking a minute to enjoy good food morning noon and night.  This is your time to just relax, to reflect on the day, to nourish your soul with something satisfying.   Diets don’t work long term! Learn how to eat healthy and create a lifestyle like I did that will carry you for the rest of your life!

The Food Nanny.


Stay tuned to see my ideas for Breakfast, Lunch and Dinner!


Friday Night Pizza Night!

One of my favorite things to make is pizza! I make it every Friday night and I love to invite my friends and family over to enjoy it with me.

I was so excited when I was up at my mother-in-law’s house and she shared the Tuscan Sun Pizza dough recipe with me (The Food Nanny Rescues Dinner, Again page 133).I loved it instantly! I love that this recipe has a thin crispy crust and tastes restaurant quality.

One thing I prefer doing is making a batch of the dough and freezing the half I do not use for the next week. This leaves my work load half way done for the following week.

I make all different kinds of pizza. My girls love cheese pizza! My husband loves pepperoni and sausage pizza! My favorite is the Thai chicken pizza! Try out this recipe on Fridays! You will fall in love and never want to eat another pizza again.

XO, Lisa


Thanksgiving Winning Pie!

This Thanksgiving everyone got together at grandma Liz’s house. There were over 50 of us there. We had 3 turkeys, 2 hams, hot rolls, all of the awesome side dishes, and a dozen pies! We had all of the yummy smells of Thanksgiving dinner, the fire roaring, and everyone laughing at aunt Sue’s crazy stories! It was so much fun!

This year everyone made their favorite pies for the first annual pie contest. I love all kinds of pies, especially banana cream. A judge was selected for the contest and the taste testing began.

After having tasted the pumpkin, chocolate, raspberry and 8 other flavors of pie, my banana cream pie won! In the excitement and cheering of the winners announcement, grandma Liz got bumped into by one of the grandkids while she was holding the award winning banana cream pie and the pie ended up on the floor! No one else was able to taste the pie.

Some said that I paid off the judge, but others think the pie on the floor was sabotage by the bitter 2nd place finisher – grandma Liz holding the pie. I didn’t get to try my own award-winning banana cream pie, but it was a very memorable Thanksgiving!

XO, Kimi

Screen Shot 2015-02-26 at 4.19.13 PM

Hi, I am Emaly!

Three years ago I came to a point in my life that was very difficult and rough for my family and I. I won’t go into details just yet, but I will tell you how I overcame these tough times.

Before the hard times hit, I was a stay-at-home mom and I had really been in the groove of meal planning and preparing meals for my family. I had lost a lot of interest in things during this time and so I stopped cooking. My three sons, all under the age of 5, and I moved back in with my parents.

It was so nice to be served homemade meals from my mom again. My kids were so happy about this! I noticed how they gravitated to the kitchen when my mom was cooking and they asked her about all of the smells and what it was she was cooking! They loved to know what grandma was making for dinner that night.

A year after living with my parents I decided to rent a condo on my own. I remembered the feelings my boys and I felt being at my moms and how much the boys loved her cooking! It motivated me to start cooking and doing my meal plans again. It was therapeutic! It gave me something to look forward to do for my boys. It made our little place so cozy and bonded us as we would talk a little over dinner. Well, as much as you can talk to toddlers!

I realized that I was giving my boys something that was unlike anything else; the goodness of homemade cookies, breads, and great meals! I could provide them the comfort through a consistent dinner time at home. Cooking and meal planning has saved me!

XO, Emaly


The Warmth of Winter Time

There is nothing like winter time. Freezing cold outside and hopefully really warm and cozy inside. That is what I love most about winter. The two extreme, very cold and cozy warm. There is nothing better than coming into a warm, comfortable home with delicious food ready to be served.

Taking the time to create a meal for someone you love is one of the greatest gifts ever. Being served a meal that someone has taken the time to prepare for you is super special. There has not been anything I have done that has been more rewarding throughout my life than to cook and create meals for the people I love the most. Sitting down to good food, not gourmet food, just good, hot food can make a person’s day!

A nice hot meal says so many great things about living a quality of life. We can all make this happen and do this on a daily basis if we just make a meal plan! Have the ingredients that you need handy and create the meals for you and those you love on a consistent basis.

See you at Dinner!
XO, Liz
The Food Nanny


Hi, I am Aimee!

Mmmmmm…. A HOT CHOCOLATE CHIP COOKIE! I absolutely love my mom’s cookies. Raising five kids I find myself making cookies at least three times a week. I have made and tried all of my mom’s cookie recipes and they’re all great!

My kids love when I make cookies and they also like to help me. It’s fun for the entire family! I also enjoy having friends over to make them. They’re a simple way to have a good time! Baking cookies really helps get me through the week.

In the afternoon, after the house is clean, try making a fresh batch for your family. If you don’t finish them it’s no problem. Put the leftovers in a small ziplock bag and freeze them. Try the chocolate chip cookies in The Food Nanny Rescues Dinner pg. 261. They’re my favorite! Make them a staple in your freezer!

XO, Aimee


Hi, I am Liz, The Food Nanny

I have often been asked, “What is your favorite food?”. Well, for me, nothing can compare to hot bread, of any kind, coming out of the oven freshly slathered with real butter! This is my absolute favorite!

My next favorite would have to be spaghetti and meat sauce. I love spaghetti and meat sauce! I also love all kinds of veggies! Before, I have mentioned that I love chocolate, nuts, and diet coke. I apologize but I must confess my love for Diet Coke! I try to restrict myself  to one Diet Coke per day. This obsession started about 20 years ago when my mom gave us Coke growing up as a treat, so I guess its more of a comfort thing now.

Food is everything to me. Women actually crave food more than men do. Did you know that? Women own dinnertime. We are in charge of the nurturing and the nutrition in the home. Its up to us to make great food a part of our everyday lives. Take the stress out of cooking and make a meal plan. Try my spaghetti with meat sauce that I raised my family on, you can find it on page 62 in The Food Nanny Rescues Dinner.

See you at Dinner,

XO, Liz

The Food Nanny


Hi, I am Lisa!

I have not always had confidence in the kitchen, in fact, Im still not sure I do. It’s safe to say that I have a love-hate relationship with cooking. I cook because I am on a budget and I like it for health reasons.

I love knowing what goes into my food, so for the most part I cook from scratch. My mom has always eaten fairly healthy. Growing up, we were never allowed to eat sugar cereal. She would have rather die than have us start our day with sugar cereal.

We ate eggs, fruit, oatmeal, cream of wheat, yogurt, and occasionally peanut butter on toast. This helped me get started in the kitchen when I had my own kids. I, however, do allow my kids to eat sugar cereal.

I love to plan meals and nothing makes me happier than preparing meals during the day for my family.  Chicken recipes are my go-to for dinner.  One of my favorites, right now, is The South Western Lime Chicken on page 162 in The Food Nanny Rescues Dinner, Again. Try it! You’re going to love it!!

XO, Lisa


Hi, I am Lizi!

Growing up with a mom that knows her skills in the kitchen has always been amazing! Being able to have such great food and smelling the smells coming out of the kitchen everyday has always been one of my favorite things about life. I always wanted to learn how to cook.

Finally, when I was twelve years old,  I decided I was going to perfect one recipe at a time! One of my favorite dishes was my mom’s mostaccioli! When it was my turn to make dinner for the week, it was my go-to recipe! I also loved to cook it for my friends. My friends couldn’t believe how I could make such a delicious meal!

The reason I was able to cook these great meals, was because my mom’s recipes are so simple!! Mostaccioli is still one of my go-to recipes! For example, whenever I need to make dinner for a woman who has just given birth, this is the one I make, it doesn’t matter who eats it, instantly it’s a hit! Give it a try in The Food Nanny Rescues Dinner page #73

XO, Lizi


Hi, I’m Katie!

My mother taught me as a small girl that meals were an important part of a happy family life. Now that I am an adult, I see how right she was. Meals can be whatever you want them to be, it’s your choice! She taught me that home is where the heart is, but hearts are warmer when there’s amazing food!

I have been so lucky to have had the opportunity to move around the world! No matter where we have lived, I have always had my Mom’s cook books and her life lessons with me. It some how made being far away from family a little easier. Now that we have moved back to Utah from Bangkok, Thailand, I am loving being near my family once again. My mom and my sisters are my best friends. We love getting together to cook and eat. This is what I missed most about living so far from them.

I find comfort and gratification in cooking for my own small group of family and friends. I love spending my time in the kitchen and its even better when I have the great company of my mom and sisters cooking with me!

My mom taught me how to make a 2 week meal plan and I did it! I was a young mom, and living far away from home with a traveling husband, I was on my own!! Even though we have been apart we still find ourselves buying the same clothes!!! Today we found ourselves out and about and wearing the same shoes and hand bags!!! I love my mom she is my mentor and inspiration. The things I have learned from her are life long lessons. She is the person that made me, me. I love my mom (and her bags and shoes!) 

Xo Katie


Halloween Dinner

Halloween Dinner


This was such a fun tradition when I was raising my kids!! In fact my kids enjoyed this tradition so much they have continued to do it with their families. There’s something about the noodles and the meat balls that become a little creepy and go with the halloween spirit! Give it a try!


The Food Nanny

MECCA Conference 2

MECCA Conference

I’m speaking at the ultimate money-saving conference in January, MECCA: Making Every Cent Come Alive. This full-day conference is the fun way to learn all the tricks to simple budgeting & family finance, finding good deals on anything from beauty, fashion, DIY, travel, shopping, cooking, grocery shopping, meal planning, and more! Right now they are having a flash sale on tickets for 3 days only. Seats are limited so hurry to and use the code BLONDYSKITCHEN to get $13 off until 10/24! Hope to see you there! (Pssst…have no fear, the conference will be offered online for you out-of-towners so stay tuned for info by following @MeccaConference)







FreeBirds is different than most burrito places… tons of choices for tortilla flavors, meats, sauces, and more than one size burrito will keep you coming back to try something new! Plus lots of outdoor seating at the draper location is fun.

Wired Basket

Wired Basket


wired basket
Get a wire basket to keep fresh tomatoes, onions and fresh garlic. These items are best kept at room temperature. Pretty to look at too!!


The Food Nanny





Banana Macadamia Nut Pancakes With Coconut Syrup

Banana Macadamia Nut Pancakes With Coconut Syrup


Serves 6 to 8
Time: 15 minutes
3 cups flour
½ cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
3¼ cups buttermilk
½ cup butter, melted
4 eggs
2 teaspoons vanilla
2 bananas, chopped
Oil for the griddle
Coconut Syrup:
1 13.5 oz. can coconut milk
1½ Tablespoons cornstarch
2 cups light corn syrup
½ cup sugar
½ cup shredded coconut

1. In a small bowl mix the flour, sugar, baking powder, baking soda, salt and nuts together. Set aside.
2. In another small bowl whisk together the buttermilk, melted butter, eggs and vanilla. Add this to the dry ingredients. Mix until combined.
3. Stir in the chopped bananas.
4. Wipe the griddle or frying pan with a little oil and fry on a hot griddle about 360°. Turn the pancake when you see the little bubbles come up and start to break. Pancakes should be golden brown.

In a medium size saucepan, whisk coconut milk and cornstarch together. Add other ingredients. Bring to a boil and remove from heat. Store in the refrigerator up to 2 weeks.

Serve with: Serve with butter and coconut syrup.

These are the best pancakes ever!! They take me right to Hawaii when we visit and eat these for breakfast at our favorite place. These pancakes and syrup are better than any that I have had on the Islands. There is nothing like Coconut Syrup… These are yummy!!! Enjoy!
Thanks, Rachel, for the recipe. xo



Ritas 1
ritas 3
“Rita’s makes me happy! The Gelati’s are so refreshing! I die for the mango flavored Italian Ice with vanilla custard! My kids love the Misto’s (sort-of a slushy)…. they have a lot of fun treats!”

After School Snacks

After School Snacks



When our kids come home from school they are wanting a snack as soon as they walk through the door. You want to feed them something, but still keep them hungry for dinner! These are some of the foods we have found that work for our families. Of course small portions are always key too!  A platter of Veggies, your kids might not normally want that as they their first choice in a snack, but if you leave them out on the counter you will be surprised how they keep coming back for more. A plate of fruit… with cubes of cheese and crackers! Switch it up sometimes give them a cup of hot chocolate or some home made cookies out of the oven! Keep it balanced! For more after school snack tips, refer to The Food Nanny Rescues Dinner Page # 272


The Food Nanny

Warm Pita Mushroom Melt

Warm Pita Mushroom Melt

Serves 2
Time: 15 minutes
Plan Ahead: Make the dressing ahead of time. Slice the mushrooms, grate the cheese.

2  7-inch rounds of Pita bread
2  teaspoons olive oil
2  teaspoons unsalted butter
2  cups sliced (¼ inch) white mushrooms
⅔ cup mozzarella cheese, grated
½ to 1 Tablespoon Italian dressing (store bought)

1. In a medium size frying pan over low heat, sauté the mushrooms in the olive oil and butter about 3 min. Salt lightly. Add the mozzarella cheese just until it melts. Set aside.
2. Warm each Pita in a small frying pan over medium heat about 2 min. per side with a few drops of olive oil. Cover. Turn so both sides are warm. Divide the mushrooms and cheese between the 2 Pitas.
3. Pour ½ to 1 Tablespoon of the dressing on to each mushroom melt. Fold over. Serve immediately.
Serve with: Chips of choice. Basic Salad on page 258, Strawberry Days Salad on page 267 or Couscous Salad on page 269.
Variation: Use my French Baguette on page 242 for this sandwich.

This is one of my all time favorite sandwiches. It is easy and so delicious. Low in calorie and tasty! Great for Vegetarians. Eat this on Wednesday for a nice easy meal, or serve it for lunch to your friends. xo

Sea Salt

Sea Salt

Sea Salt




Sea Salt is an awesome spot for a beautiful, hip and delicious lunch with your girlfriends! It also makes a romantic spot for a Friday night. Really cool atmosphere and some amazing items on the menu. The Cobb salad is my favorite!

1709 East 1300 South Salt Lake City


Lisa & Kim

Fall Party

Fall Party


Cake Platter:  Horchow  | Pumpkin: Crate and Barrel | Cups: Anthropologie | Plates: Pottery Barn, no longer available (similar style)  | Napkins: West Elm  |  Glass Skull: Z Gallery | Almond Cake: The Food Nanny Rescues Dinner Again,  page number 299.

We are big entertainers, we always have friends or family over. It’s something we love to do!! Right now it’s starting to feel like fall with the leaves and the weather changing. So we thought it would be fun to host a little “Fall Party” to start the season off with a bang! We love the cooler weather for cozier atmospheres.  Make your party less formal and more inviting by just gathering around your coffee table or ottoman. You don’t always need to be sitting at your dining table or throwing a fancy party to invite people over. Be spontaneous and invite some friends or neighbors over and share a treat with them. One of our favorites at this time of year is our mom’s yummy Almond Cake! Trust us you’re going to love it!!


Lizi & Emaly


The Wedge With Homemade Blue Cheese Dressing

The Wedge With Homemade Blue Cheese Dressing


Serves 4 as a Main Dish or Side Salad
Time: 20 minutes

Plan Ahead: Make the dressing 3 days ahead. Cook the bacon and boil the eggs ahead, if using.

1 head Iceberg lettuce core removed, rinsed and drained. Wrap in plastic and chill until ready to use.
1/2 cup Blue Cheese crumbles
4-5 Tablespoons buttermilk
2 1/2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/2 teaspoon white wine vinegar or apple cider vinegar
1/4 teaspoon sugar
1/2 teaspoon garlic powder
Coarse salt
Fresh ground black pepper
1/4 lb. bacon, cooked and diced (optional)
3 hard boiled eggs, chopped (optional)

1. On a small plate mash the blue cheese crumbles and buttermilk together with a fork. Place the blue cheese mixture in a small bowl and add mayonnaise, sour cream, vinegar, sugar, garlic powder, salt and fresh ground black pepper to taste. Mix with the fork until smooth. Cover and refrigerate for up to 3 days.

2. Cook the bacon, drain and dice. Set aside. Boil the eggs, peel and dice. Set aside.

3. Cut the lettuce in half. Then half again. You will have 4 quarters. Cut the quarters in half. You will have 8 wedges. If you are making a meal out of this salad you will want to give each person 2 wedges. Place the wedge on a plate and spoon the blue cheese dressing generously over top. If desired, sprinkle on diced bacon and egg. Add more ground black pepper to taste. Serve immediately.

Serve with: Liz’s Crescent Dinner Rolls page 249. French Baguettes page 242, Peasant White Bread page 237 or Beer Bread on page 247. Serve this salad along side veggies, chicken, beef or lamb.

Variation: If I am making this salad as a main meal, I add the bacon and egg. You may need to double the dressing as well. If I am serving it as a side dish I usually serve this salad without the bacon and egg.

“When I am feeling like Blue Cheese I go straight to this salad. I was raised on Homemade Blue Cheese Dressing, even before Ranch dressing was a common household name. Dad and Mom used to take us girls to a special restaurant called “Freddie’s” just to order their Blue Cheese Salad in the 1950’s and 60’s. This salad was memorable then and still is. I love it.”

Bam Bam’s BBQ

Bam Bam’s BBQ

Bam Bam’s is a great Texas style BBQ in the heart of Cougar Country! The brisket is great and I loved the BBQ turkey they offer instead of chicken. If you’re in the mood for a little BBQ fix, then check out this fun Hot Spot!