I saw a friend post the most amazing photo of something she’d made and I asked her to share the recipe with me.  Then I asked if I could share it with you!  That made me realize I’d love to share several of my friend’s amazing tastes, so I asked for more submissions. 


August is a great month to try out something new from the kitchen of a friend…or two. 


One friend (well, my daughter) is a mom with three littles, and she lets them help out in the kitchen while she creates and tastes! 


The second friend has a little boy who's the cutest!  She's a great cook and offered to share, as well. 


The third recipe is from a friend I've never met in person, but we are best buds on Facebook and in our hearts!  Her tomato tart was what inspired this month's heading!

The fourth recipe is from a wonderful friend that serves her large family well, even with all of its challenges.  I quite admire her!

Authentic Street Tacos - Lindsey Fultz 


This is a super quick meal, as it can be prepared in 30 minutes. You’ll just need a large skillet or wok for the meat, and a small skillet where you can warm the tortillas.  Enjoy!


  • Mission street tacos Mini corn tortillas 

  • HEB Mi Tienda Seasoned Diced Beef 

  • Half white onion, diced 

  • Cilantro, chopped

  • Lime wedges 

  • HEB That Green Sauce - salsa 


Place about half of the seasoned beef in a wok or large skillet, heat on high, and sear the meat. (You don’t want to do all of it at once, because it won’t sear with the whole package.) Set aside first half, and sear the second half.


Once all sides are browned, return the first half to finish cooking for a few more minutes. It shouldn’t take long, since the meat is diced.  Test cut one piece to check to your desired doneness. 


Warm the corn tortillas in another skillet to cook them thoroughly, flipping on each side on high heat until brown marks appear lightly, and tortilla is more flexible. 


Assemble your tacos with the seasoned beef.  Squeeze juice from 1 lime wedge over it, top with onion, and then cilantro. Top with green salsa, to your own taste.





  • 1 (17.3-oz) package puff pastry, defrosted

  • 3/4 pound pulled pork

  • 3/4 cup BBQ sauce

  • 1-1/4 cups shredded cheddar cheese

  • 1 egg, beaten

  • 1 Tbsp water



Preheat oven to 400ºF. Line baking sheets with parchment paper. Set aside. Unfold pastry sheets. Cut each sheet into 9 squares. Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down center of the pastry squares. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet. Combine egg and water. Brush each pastry with egg wash. 


Bake 15-18 minutes, until golden brown.  Serve warm or at room temperature.

My tips:

- make sure you don't cut the squares too big; mine tasted great, but ended up being rather large

- I also used the pastry wash to help seal the edges together

- buy pre-cooked packaged meat that you can easily heat up; this will cut the time in half

- add peppers or other seasonings of choice to pulled pork for added flavor

- be sure you roll these up tight or they will flatten out and sink slightly after you pull them out of the oven

by Marcy Lytle
Keep on Hand
by Marcy Lytle

This month I thought it would be fun to share items/products I always “keep on hand” and use repeatedly for meals throughout the week.  Some gadgets or tastes we buy end up never getting used, or just taking up too much space.  Then there are others we use ALL the time and wish we’d known about them sooner!  They help make cooking so much more fun and easy and better!

Here are my top seven, along with a few recipes to go with:

Mason jars – for keeping herbs in water and sitting on your counter to snip and use!  I wash  my herbs, place water in the jars, and set by the sink to use in the next few days.  Otherwise, they go in the door of the fridge!

Cilantro is a favorite herb to keep, and it’s part of this dish:

Chicken Brussels Sprouts Tacos

  • Cooked, shredded chicken

  • Corn tortillas

  • ½ c mayonnaise

  • 2 t chili seasoning

  • Lime juice

  • Brussels sprouts

  • Pepper jack cheese

  • Limes, onion, avocado and cilantro for garnish


Toss sprouts with oil and broil in the oven (shaking pan often) til they are browned and tender.  Mix mayo with 1 T lime juice and 1 ts chili seasoning and stir.  Toss shredded chicken with that 1 t chili seasoning.  Assemble tacos with the chicken, mayo mixture, and Brussels, then top with the garnishes.

Shallow bowls – These shallow oversized bowls are THE BEST for dips, rice and pasta bowls, or other dishes served in individual bowls.  I love them so much.  Recently, I used one for a great dip:

Loaded Hummus:

  • Store bought or homemade hummus

  • Cucumbers

  • Kalamata olives

  • Grape tomatoes

  • Red onion


Chop the veggies into small pieces.  Spread the hummus across the bottom of the bowl.  Arrange the veggies on top, and eat with pita chips.  The bomb.  Great for a dinner by the fire, watching a movie.

Little prep/dip bowls – I have a few sets of these.  Some are super small for little ingredients when cooking.  Another set are a bit larger for dips, alongside a dish like eggplant fries. These were SO GOOD – I was quite surprised at how good these were!

Eggplant Fries:

  • 2 large eggs

  • ½ c grated Parmesan

  • ½ c toasted wheat germ

  • 1 t Italian seasoning

  • ¾ t garlic salt

  • 1 medium eggplant

  • Cooking spray

  • 1 cup meatless pasta sauce, warmed


Preheat broiler.  In shallow bowl, whisk eggs.  In another shallow bowl, mix cheese, wheat germ and seasonings.  Trim ends of eggplant and cut into ½ in thick slices, then cut those slices into ½ in strips.  Dip eggplant in eggs, then coat with mixture.  Place on a baking sheet coated with cooking spray.

Spritz eggplant with additional spray, broil 4 inches from the heat about 3 minutes.  Turn eggplant, spritz again, and broil til golden brown – about 1-2 minutes.  Serve immediately with pasta sauce.

Soup bowls – Do you have a set?  My favorite set is from Lakeside Collections because it has a tray alongside for the crackers.  The cutest!

Rosemary Lentil Soup

  • 1 T olive oil

  • 12/ cup diced onion

  • 1 T minced garlic

  • 1 pint cherry tomatoes

  • 1 ½ cup lentils

  • 48 oz rosemary lemon chicken bone broth

  • 2 c Swiss chard, chopped

  • 10 oz diced butternut squash

  • 1 T kosher salt

Heat oil over medium heat, add onions and garlic til onions are translucent.  Add in tomatoes and lentils.  Cook 4-5 minutes til the tomatoes begin to wrinkle, then add broth.  Bring to a boil and cook 15 minutes.  Reduce to simmer and add in chard and squash.  Cook an additional 15 minutes til lentils are cooked through.  Season with salt and enjoy. 

Werthers soft caramels


I love to keep bags of these in the pantry for nights when we just want apples, melted caramel, mini chocolate chips and chopped nuts – a great dinner alternative!  You just add a bit of milk and slowly microwave and stir (like 20 sec increments). Arrange on a pretty plate and you’re done!

OXO mixing bowls – This set is my fave, with the rubber bottom and stainless steel insides.  They’ve lasted and lasted!  And you always need different sizes for mixing and making.

Sheet Pan Nachos

  • Tortilla chips

  • Black beans, one can rinsed and drained

  • Sweet potatoes, peeled, small diced

  • Lime juice

  • Chili lime seasoning

  • Grape tomatoes, halved

  • Scallions, sliced

  • Cilantro

  • Avocado

  • Mexican grated cheese


Mix the potatoes, beans and chili lime seasoning and lime juice in mixing bowl, with 1 T canola oil.    Arrange chips on a rimmed baking sheet, then top with bean mixture.  Add grape tomatoes and cheese on top, and bake at 350 about 20 minutes until cheese is browned.  Remove and top with scallions, cilantro and avocado.  Add salsa on top, if you wish!



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