Currently blogging at The Simple Foodie

Hey there! Just wanted to stop over and remind you that I’m now blogging at The Simple Foodie. I first introduced the site with this post and have been blogging there since.

You can continue receiving recipes by subscribing to The Simple Foodie. To subscribe, just go to the website and enter your first name, email address, and click ‘Get Weekly Recipes’ in the light grey boxes at the top of the home page.  When you subscribe, you will receive recipes & tips weekly.

Here are some of the recipes I’ve posted on The Simple Foodie, check ’em out!

Zesty Oven-Fried Chicken Tenders


Dutch Baby & Strawberry Syrup



Cooking Tip



Turkey Reuben



the simple foodie

I’m so excited to introduce my new website,  The Simple Foodie! Yay! *does happy dance* There’s a lot to share so I’ll start by addressing something you may be wondering…

Why the new name?

I decided to change names because Recipe or Not doesn’t really communicate what I want it to and I think The Simple Foodie is a better description of me and my recipes. I also think it makes it easier for someone to get an idea of what the website is about even if they haven’t seen it.

Second – and this is super important!

Unfortunately, I’m not able to automatically transfer your subscription for Recipe or Not over to The Simple Foodie. What this means is – you will need to re-subscribe to follow me to the new website. With this, I just want to mention again that I will no longer be posting on Recipe or Not, so if you want to continue to receive recipes (and now tips too!), you MUST subscribe to The Simple Foodie. Here’s exactly how to do it:

Go the website: Click here.

Enter your name and email at the top of the page, looks just like this:

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Be sure and subscribe if you don’t want to miss a recipe. The first Simple Foodie recipe will be out Thursday!!

I’ve only used my personal social media accounts to share content from Recipe or Not but I now have social media accounts for The Simple Foodie! If you want to follow me, here are the links:  FacebookTwitterInstagram

And lastly (also very important :)) 

THANK YOU! Thank you for joining me here on Recipe or Not. Thank you for making my recipes and sharing them with others. Thank you for commenting and liking my posts. Thank you for letting me share what I love with you. Change can be hard but it’s also exciting and I hope you stick with me along the way. :)

This is technically my last post on Recipe or Not but I will be publishing a short post directing visitors who come across Recipe or Not to the new website so you can just ignore that one.

Banana Oat Pancakes

banana oat pancakesI’m currently in a weekday breakfast rut. Do you ever find yourself in those?

My typical weekday breakfast is either peanut butter toast or avocado toast. The occasional bowl of cereal or frozen waffle makes it’s way into my routine but for the most part, it’s toast.

Lately, I’ve grown really bored with my usual breakfasts. For the past couple weeks, I’ve been trying to brainstorm healthy and quick breakfasts that are also sustaining.

Last weekend I made a big batch of these banana oat pancakes and decided to freeze several to eat during the week, hoping to cure my breakfast rut.

banana oat pancakes

So far it’s been working. With whole wheat flour and oats, they’re a pretty substantial breakfast and the banana adds a nice touch of sweetness.

It also feels like a treat every morning because I normally only make pancakes on weekends.

I’ve been talking about these as a weekday breakfast but a big stack of these and some coffee would be the perfect addition to a lazy Saturday morning as well.

Banana Oat Pancakes

  • Servings: makes about 6-7
  • Print

  • 1/2 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 1/2 c. oats
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 1/2 t. cinnamon
  • 2 ripe bananas, mashed (1 cup)
  • 1 egg, beaten
  • 1 c. milk
  • 1 T. canola or refined coconut oil
  • butter or cooking spray for greasing the pan
  • extra bananas or other fruit, for topping
  • butter, for topping
  • maple syrup, for topping

Heat a griddle or nonstick pan over medium heat and either spray with cooking spray or melt a little butter in the pan. In a mixing bowl, combine all of the ingredients, stirring until everything has been combined. When the pan is hot, use 1/3 c. measuring cup to measure & pour the pancakes, makes pancakes with about a 4-5″ diameter. Let the pancakes cook for a few minutes and when the tops begin to form bubbles, carefully flip them over. Let the other side cook for a few minutes until nice and golden brown. Stack the pancakes high and top with fruit, butter, and syrup.

Stuffed Peppers with Italian Sausage

stuffed peppers, italian sausageWhat’s stuffed to the brim and loaded up with veggies?

If you said a vegetarian at Thanksgiving, you’d be right.

You’d also be right if you said these stuffed peppers with Italian sausage.

They are veggie-centric so if you’re trying to increase the amount of veggies you eat, these are for you.

And even if you’re not, these stuffed peppers make a really easy and tasty dinner.

stuffed peppers, italian sausageThe filling is a combo of Italian sausage (← hello flavor), onions, zucchini, and mushrooms all covered in marinara sauce.

Bright green bell peppers get stuffed to the brim with this yummy mixture, topped with Parmesan, and baked until the peppers are warmed through and the cheese is melted.

I originally tried this recipe with whole peppers but thought they were really awkward to eat. Trying to cut into a hot, loaded pepper while keeping it from toppling over and staining me with marinara is not a game I want to play at dinner, especially if I’m hangry.

The solution?

Pepper halves! This version was suggested by my hubby. He’s a genius. They are much easier to eat in my opinion.

Stuffed Peppers with Italian Sausage

  • Servings: 4
  • Print

  • 4-5 green bell peppers with a solid shape (get 5 if they seem a little smaller), cut in half, remove pith and seeds
  • ½ lb. ground Italian sausage
  • ¼ large onion (about 3/4 c.), diced fairly small
  • 2 zucchini, diced fairly small (peeled, optional)
  • 5-6 crimini mushrooms, diced
  • 1 ½ c. marinara sauce
  • pinch of salt and pepper
  • Shredded Parmesan for topping

Preheat oven to 350º. Cook the sausage in a large skillet over medium heat, about 5 minutes, breaking it up as it cooks. When the sausage is no longer pink, add the onions, zucchini, mushrooms, salt, and pepper. Cook for 4-5 minutes until all of the veggies are tender. Pour in the marinara sauce and stir until it’s mixed in. Carefully filled each pepper half and place them on a baking sheet. Top with a pinch of shredded Parmesan then bake for 25-30 minutes.

Baked Cake Donuts

cake donutsHave you ever had a moment when you realize someone is “rubbing off” on you?

Whether it’s your best friend, a coworker, or your significant other, when you spend large amounts of time with someone eventually you may start to notice yourself picking up their tendencies, habits, or catch phrases.

It’s this rubbing off that has lead to me craving all things salty when I want to indulge (got it from my hubby). Gimme the crackers and chips please.

cake donuts

Ironically, when we were dating I was the one with the sweet tooth. Over time we’ve pretty much made a complete swap. More and more I’ll hear my hubby ask things like – “Do we have any chocolate?” or “Do we have stuff to make cookies?”

So I wasn’t surprised when he recently requested a donut recipe.

I was happy to indulge him because it’s been a long time since I’ve made donuts and my sweet tooth isn’t entirely gone. :)

cake donuts

I got his input on the flavor and we decided on a classic cake donut. You can always count on a classic donut flavor to satisfy your craving.

These donuts are really simple and bake in no time. I have a mini donut pan so this recipe will work for either a mini 12 donut pan or a 6 donut pan. Just add a little extra baking time for a 6 donut pan. Also, I’ve found the easiest way to fill the pan is by piping the dough into the pan using a ziplock bag with a corner cut off.

Baked Cake Donuts

  • Servings: 6 or 12 donuts
  • Print

Need: 1 6 or 12 donut pan and 1 sandwich or quart size ziplock bag

For the donuts:

  • 1 c. all purpose flour
  • 1/3 c. sugar
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1/4 t. ground nutmeg
  • 1/3 c. buttermilk (or 1/3 c. milk + 1/4 t. vinegar, let it set for a few minutes)
  • 1 egg, beaten
  • 1 T. butter, melted

For the glaze:

  • 2 c. powdered sugar
  • dash of vanilla (about 1/4 t.)
  • pinch of salt
  • 1 T. butter, melted
  • about 2 T. milk

Preheat oven to 425º and grease a donut pan. In a small mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. In a small bowl or liquid measuring cup, combine the buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients, stirring just until combined. Don’t over-mix. Spoon the dough into a ziplock bag and cut off one of the bottom corners. Pipe the dough into the doughnut pan. Bake the doughnuts for 6-9 minutes (6-7 minutes for 12; 7-9 minutes for 6). While the donuts are baking, mix the ingredients for the glaze. The glaze should be thick enough to coat but still fairly runny. Add more milk if needed. Let the donuts cool when they are done baking, then dunk each one in the glaze until they are completely coated.

Door to Door Organics – a Review and Giveaway!

milwaukee, door to door organicsWhen someone offers you the chance to try out a service that lets you order groceries while in your PJs on the couch and delivers right to your doorstep, how can you say no?

I don’t know about you, but sometimes my regular trip to the grocery store feels like such a drain and can be time consuming if it’s crowded.

I was pumped when Door to Door Organics emailed me about trying their service that just started delivering in Wisconsin.

With this service you can choose to receive a box of produce weekly or bi-weekly. You can pick the size and the variety of produce (fruit/veggies/both). They also have lots of other grocery items. Meats, dairy, pantry items, snacks, and they provide a lot of locally made options, which I love.

For my first order, I chose a mixed produce box (fruits & veggies) and local coffee, crackers, cheese, and sliced turkey.

Initially, my first two concerns were the condition of the produce since it was being delivered and the pricing (it’s the accountant in me). When I got my order the produce was gorgeous and in great condition. You can see it in my photo above.

Next, I did a quick price comparison with a local grocery store that sells organic produce. The produce was slightly less expensive at the grocery store and the grand total comparison of everything I ordered was $5 less at the grocery store. I thought the convenience of delivery made up for the difference.

A few other highlights I like about Door to Door Organics:

  • No commitment or long-term contract, start and quit whenever you need!
  • Everything is customizable. Skip a week, change your produce box size and type, swap out items, set preferences, change your delivery day, and more.
  • No delivery fee. Nothing irritates me more than “hidden” fees so I was excited to check out with no extra fee added to my bill.
  • They pick up the packaging from your previous order (This really impressed me – they recycle for you!)

I’ve gotten a few more orders and will continue using the service for fresh produce or for busy weeks to help save myself some time. 

Now that you’ve read all of my thoughts – how would you like to give it a try?! Door to Door Organics is giving my readers a discount code to try out the service.

Click here to get $10 off your first order.

In addition, I’m giving away THREE $50 gift certificates! Read below to find out how to enter:

  1. Leave a comment sharing the type(s) of recipes (meals, sides, type of cuisine, etc) you would like to see more of.
  2. Click here and leave your name and email address.

Door to Door Organics delivers to several other states so be sure and check if they deliver in your area. The giveaway will close Sunday March 30th at 10:00pm CDT. I will email the winners Monday March 31st. Please respond within 48 hours to claim your prize. Also, please note I will not be announcing the winners on the blog, just via email to the winners.

I received credit from Door to Door Organics to try out their service but this post reflects my genuine opinion of the service.



Recipe or Not’s Top Ten Posts

Hey there! How’s your week going?

Mine has been full but the good kind of full. My family visited and we had a lot fun exploring Milwaukee and eating lots of good food. I’m pretty sure they nearly cleaned out the state buying lots of local sausage, cheese, and wine to take home. I don’t blame them though, the local food is fantastic.

This week I decided to share the top ten most viewed posts on Recipe or Not. It seemed fitting as I get ready to launch my new website (coming soon!!) to take a look back over my blog. It’s always interesting to see what posts people like the most and I can see why these are so popular. Some of my favorites are in here. You’ll have to excuse the photography on a few of the older posts, I posted them back when I used a point and shoot camera. :)

I hope you enjoy these! And I’d love to know – what’s your favorite Recipe or Not recipe?

Spiced Oatmeal Cookies


Honey-Chipotle Meatballs & Cilantro-Lime Rice


Chipotle Sweet Potato Cakes

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Pumpkin Bars with Gingersnap Crust

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Simple Black Bean Chili

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Asian Pizza with Sesame Sauce


Roasted Cauliflower Cheddar Soup

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Pear Pastries with Honey Whipped Cream


Breakfast Pizza with Biscuit Crust


Peach Blueberry Pie