Kodiak Cakes Cornbread

Last night I made the Kodiak Cakes Cornbread Mix I had bought earlier this week. It was a good opportunity to use my cast iron skillet and I followed the pro tip on the box for an extra moist cornbread. There wasn’t anything “extra” about it, but it is delicious. I’ll definitely buy the mix again.


Roasted Pecans

I’ve been making a batch of these almost every week. They are sooo good!


  • 2 cups of pecans
  • 1-2 Tablespoons of butter (melt in the microwave)
  • 1 Tablespoon of salt


  • Preheat oven to 350°.
  • Spread pecan mix in a single layer on a baking pan.
  • Bake for 8-10 minutes.
  • Let cool & enjoy!

Chorizo & Eggs


A little chorizo a day early for Cinco de Mayo but I try not to spend much time cooking during the week. Plenty of sausage left for tomorrow.

Taco Salad


Taco Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 lb of ground beef/turkey/chicken
  • 1/2 yellow onion
  • Minced garlic
  • Taco seasoning
  • Cayenne pepper (optional)
  • Hot sauce (optional)
  • 14 oz can of diced tomatoes (I bought a can which also had jalapeños)
  • 4 oz can of diced green chiles
  • Romaine lettuce
  • 1-2 Avocados


  1. Throw your protein in a pan over high-ish heat.
  2. While the meat is cooking, dice up the onion.
  3. When the meat is browned and cooked through you can drain out any grease if you want. I leave it in.
  4. Add some minced garlic, taco seasoning, and the diced onion. How much? Up to you. 🙂 I have a big container of taco seasoning so just sprinkled some around. Most people will probably use a packet from the store. I have minced garlic in a bottle, so I gave it 3 little squirts, which was maybe a teaspoon.
  5. Add some cayenne pepper and/or hot sauce if you want. I didn’t measure.
  6. Mix it all together and cook until the onion becomes translucent.
  7. Add the tomatoes and green chiles.
  8. Cook for another 5-7 minutes to let all of the flavors combine.

I ate mine on a bed of romaine lettuce with half of a mashed avocado on top.