Veggie Bowl

If we had a go-to week night dinner, this would be it.  I probably make this about once a week, and even more frequently if it’s just me eating at home.  It’s so versatile, quick to put together, and healthy, so I love making them after a game or workout (and before my wine 😉 ).

Wilds’ Veggie Bowls


  • 1/2 package Asian Gourmet Chinese noodles
  • 1/2 cup Garlic hoisin sauce
  • 1 cup Broccoli
  • 1/3 cup Carrots
  • 1/3 cup Baby corn
  • 1 egg
  • Salt / pepper to taste
  • Sriracha sauce

Disclaimer: These are all estimated amounts, so add as much or as little as you like!

Start by boiling water in a pan.  The chinese noodles are in 2 groupings of noodles per package, and 1 serves ~2-3 people.  Put 1 of the chinese noodle groupings in the boiling water and follow the package directions for cooking.

While the water is boiling, cut up your raw vegetables into bite sized pieces.  I usually use about 3/4 a head of broccoli, 10-15 baby carrots and half a can of baby corn cut in thirds.  Place those in a pan, add some hoisin sauce and put on medium heat.

Drain the noodles when they’re done cooking and add them to the vegetable / hoisin mixture.  Mix them together and add a little more hoisin sauce for good coverage.  In a small pan, fry an egg to your liking.

When the egg is ready, put the veggies & noodles in a bowl, then egg, and top with sriracha sauce. Done!


Edits: If Hunter is eating this, we always cook chicken and add that to the bowls for some extra protein.  We’ve done a lot of experimenting with this dish and hands down the Chinese noodles are our favorite.  The fatter noodles are a runner up.  I’m not a spicy person, but I’ve slowly been adding more and more Sriracha to my noodle bowls – baby steps.

Results: Like I said, this is a go-to meal for us and we always try to keep ingredients on hand so it’s easy to whip together last minute for dinner.  It’s also fun since we have been making these for years (?) and slowly tweaking it until it’s just to our liking.



Old Bay Brussel Sprouts

Turns out brussels sprouts are my favorite fall / winter vegetable and we end up making them a lot.  At some point I started making them this way, and it’s now the go-to brussels recipe for an easy week night side dish.

Old Bay Brussels Sprouts


  • Brussel sprouts
  • ~2T olive oil
  • Salt & pepper, to taste
  • Old Bay, to taste

Bring a pot of water to boil, and add your brussels sprouts.  Let them cook for 3-4 minutes, then remove from heat & drain the water (yes, we are blanching).

In a sauce pan, heat about 2T of olive oil over medium heat.  Cut the bottoms off each brussel, then slice in half.  Put the brussels in the pan and add salt, pepper, and Old Bay.

Let them cook for ~15 minutes, then serve!

Edits: I’m totally heavy handed with the Old Bay, not gonna lie.   I like it on there kinda thick, but just season them to your liking!  Also, the longer you cook the sprouts, the crispier they will be.  Sometimes I just cook them for 15 minutes, other times it’s closer to 30 depending on my mood!

Results: Like I mentioned, this is our go-to brussels recipe.  We always have the seasoning on hand, so just buy brussels and make them while the rest of dinner is cooking. Seriously such an easy week night side, that happens to get your greens in too!

Zucchini, Corn & Bacon Pizza

Do you ever have a craving for some flavors or ingredients and you come up with an idea and know it could turn out bad, but want to try it anyways?  That was exactly what happened last week when all I wanted was a pizza with zucchini, corn and bacon on top.  Who knows why I chose those 3 toppings, but it seemed like a good idea and I was determined to make it.

Zucchini, Corn & Bacon Pizza


  • Pizza crust
  • Pizza sauce
  • Mozzarella cheese
  • 1 ear of corn
  • 1 zucchini
  • 1 Tbsp butter
  • Salt / pepper / Old Bay to taste
  • 4 pieces of bacon

Preheat your oven based on the instructions for your crust.  I went with the Pillsbury pizza crust because I wanted it to be a little thinner.  Spread the crust out on your pan, cover the top in your pizza sauce, and sprinkle the cheese on top.

Now work on your toppings. In one pan let your butter melt while you cut your zucchini into slices.  The thinner, the crispier they will become.  Saute the zucchini in the pan with the butter, and add some salt, pepper and Old Bay to taste.  Cut the corn off the cob and put in a bowl.  As the zucchini is close to being cooked, a the corn so give it a little crisp as well.

In another pan, cook your bacon strips over medium heat.  When they’re to your crispy liking, dry them on a paper towel and crumble them into smaller pieces.

Now top your pizza with the zucchini, corn and bacon and put into the oven!  Bake it according to the crust directions (I baked mine a little longer for a crispier crust) and enjoy!

zucchini corn pizza

Results: I really liked the different ingredients together.  It was like having a somewhat healthy pizza since there were veggies on it.. Next time I might add some red pepper flakes for a lil kick.  Hunter enjoyed it too and we both finished off the leftovers later that week!


Chipotle Pineapple Pork Chops

Real life: Hunter and I have cooked less since we got married.  We will still put simple meals together (like our go to veggie noodle bowls), but we don’t consistently cook what I’ll call fancy meals, and we pick up a lot of take out.  I’ll blame it on our lives being pretty busy lately and having a lot of activities after work… but the other Sunday night we were in town (a first) and I was down to cook.  I wanted to try something new, and this recipe fit the bill.

Chipotle Pineapple Pork Chops

pineapple chipotle porkchop 02



  • 1 lb Boneless pork chops
  • 1 T Chili powder
  • 1 t Paprika
  • 1/2 t Sea salt
  • 1/2 t Cumin
  • 1/2 T Garlic, minced
  • Olive oil
  • 3-4 Pineapple slices (fresh or canned)
  • Garnish: cilantro, queso fresco, 1/2 lime


  • 1 T Chipotles in adobe sauce, minced
  • 1/4 C Cilantro, chopped
  • 1/2 C Milk

Heat a large skillet on medium high heat with some olive oil on the bottom.  In a small bowl mix the chili powder, paprika, salt, cumin, and garlic together. Brush each pork chop with olive oil. Rub each side of the pork chops with the spice mixture.  Cook your pork chops for 2-3minutes per side (4-5 minutes for thicker chops)

While the pork chops are cooking, mix together milk, chipotle peppers, and cilantro until smooth in a blender. Set this aside.  Also, place your pineapple slices on a baking sheet in the oven on broil for 3-4 minutes.

When the pork chops are cooked through, reduce to low heat and pour the sauce on top.  Let them simmer for 2-3 minutes.

On a plate, garnish pork with pineapple, lime juice, cilantro, and serve warm!pineapple chipotle porkchop

Edits : The original recipe didn’t include topping with queso fresco, but I had some handy and have been putting it on everything lately.  I also spooned some sauce over the pineapple too, because I loved the sauce so much.

Results : While I’m confessing things… I’ve never made pork chops before. Ever. I had them a good amount growing up, but have never made them myself – maybe I assumed they were harder to cook than basic chicken? Who knows.. Either way, this was incredibly easy to make – like I was shocked at how flavorful it was with minimal effort.  A complete bite with pork chop, pineapple, sauce and queso fresco was DELICIOUS. Definitely a keeper.

Baked Chicken Taquitos

My sister and I love some chicken taquitos.  If they’re ever on the menu, it’ll take a lot for me not to order them.  So one night I was looking around on Pinterest for a recipe in order to use the leftover rotisserie chicken, and stumbled across this baked chicken taquito recipe. Yes, please!

Baked Chicken Taquitos

  • 2 1/2 cups cooked, shredded chicken
  • 12 small corn tortillas
  • 1 1/2 T canola oil
  • 1/2 c chopped yellow onion
  • 1 clove garlic, minced
  • 1/4 c salsa verde
  • 3 oz cream cheese
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 T fresh lime juice
  • Salt & pepper, to taste
  • 2 T chopped cilantro
  • 1 cup shredded monterey jack cheese

Preheat your oven to 425 degrees.  Heat 1/2 T of oil over medium heat in a large pan.  Sauté the onion until they’re soft, about 3-4 minutes.  Add the garlic.  Remove the skillet from heat, and add salsa verde and the cream cheese.

Reduce heat to medium low, and return the pan to the heat, stirring constantly until the cream cheese has melted.  Add in the chili powder, paprika, cumin, lime juice, and some salt & pepper.  Stir the mixture well, then remove from heat.  Add the chicken, cilantro and cheese.  Stir until it’s mixed well.

Warm up the tortillas in the microwave for about 15-20 seconds, covered in a damp paper towel to make them more pliable and prevent them from cracking. (You can also warm them up in a pan, but the microwave is just easier).

Now assemble the taquitos!  Put about 1/4 cup of the chicken mixture in a tortilla and roll it up snug, but not too tight where the tortillas crack.  Place the rolled taquito on a parchment paper lined baking sheet. Repeat until you’re out of chicken mixture and your taquitos are all lined up on the baking sheet.  Leave some spacing between them, so they’ll have even baking and get crisp.

Lightly brush the top of the taquitos with a little canola oil.  Bake at 425 for 18-20 minutes, until the edges are golden brown and the taquitos are crisp.  Finish with your favorite toppings or dips and enjoy!


Edits: I added more salsa verde in the chicken mixture than it called for to so it was easier to mix up, and it just seemed like it needed more!  You want the mixture to be creamy, but not too liquid or the taquitos won’t crisp.

Results: These were awesome. Like “eat until you’re way too full, and then eat one more” kind of awesome.  We topped ours with a homemade guacamole, some taco sauce, cholula, and I had queso dip for dunking or pouring on top.  We both ate so much, but still had 4 leftover for later.  This definitely made it to the “Keep recipe” list.