Category Archives: snack

Smoky Dill Salmon & Chive Dip

Smoky Dill Salmon & Chive Dip
This stuff is DE-LI-CIOUS! It’s the perfect dip to bring to a BBQ or have out if you’re hosting a gathering this summer. And it’s so easy to make!


8 oz                       Cream Cheese (I use reduced fat it tastes just the same!)
2 oz                       Packaged Smokey Dill Salmon (Trident brand)
1-2 stalks                Green Onion Chives
Mix all ingredients in a med sized bowl really well (until your cream cheese turns pink) and serve cold with crackers!

You’re welcome in advance. 😉

Let me know what you think if you end up making this! I would love to hear from you. Leave a comment, send me a message!


Ham & Pickle Roll Up Dip & Spicy Taco Roll Ups

Two posts in one today people! 

By special request from a special friend, I am here to share a recipe for my delicious Ham & Pickle Roll Up Dip that I made back at Christmas time.

However, I am also going to share my Taco Roll Up recipe, because if we’re going to talk roll ups and roll up dips, these are where it’s at!

Everyone knows the class Ham & Pickle Roll Ups

*I do not own rights to this picture, it was found on images.

Well I turned this one in to a dip, and it was a hit! Serve it with some Ritz crackers and it’ll be gone in a matter of minutes! And the recipe is just as simple as the roll ups. 
Depending on how much you want to make, use equal parts Cream Cheese & Sour Cream. I like to go on the light side of things, so I usually buy the Reduced Fat Cream Cheese and Light Sour Cream. And then I just eyeball the Ham & Pickles.You want to have a little bit of both in every single bite. I suggest buying the already diced Ham in your deli section. And for pickles I use Vlasic Whole Pickles and dice them up fairly fine. It is suggested that you use Whole Pickles, as using not whole pickles can make your dip more watery (from the pickle guts/seeds and juice) once it has sat a while.

It’s that simple!

*I do not own rights to this picture, it was found on images.

Now, on to Spicy Taco Roll Ups
*I do not own rights to this picture, it was found on images.

These are equally as simple to make! Again, depending on much you need to make, buy equal parts Cream Cheese & Sour Cream. (1 8oz Cream Cheese = 1 8oz Sour Cream is going to make 2 cups of mixture, filling approximately 5 10″ tortillas). If you want to go on the lighter side of things, feel free! Mix in to Cream Cheese/Sour Cream mixture a packet of Taco Seasoning, Shredded Mexican Cheese and Diced Jalapeno. Again, you have to just eyeball the cheese and Jalapeno, there is no right or wrong way to portion it out, you simply just want cheese and heat in every bite. For assembly: I like to use the 10″ Super Soft Mission Tortillas. Spread approximately 1/4″ of your cream cheese/sour cream mixture on to one side of your tortilla, then roll up the tortilla and cut in to circles approximately 1-1 1/2″ thick. Chill them in the fridge until you’re ready to serve!

Yummmy & Enjoy!

Hawaiian Ham Sliders

As often as possible I and a couple of my longtime childhood girlfriends like to get together and have a ladies potluck night. We usually have our favorite dishes present and then someone always tries to bring something different that we have yet to try. We were FINALLY able to make one happen a few weeks back and I was up to bat to bring something new. I immediately headed to Pinterest for inspiration.

During my search, I stumbled upon all sorts of different food ideas, but I finally settled on Hawaiian Ham Sliders! These are seriously delicious and SO easy to prep ahead of time and then just show up and throw in the oven for a few minutes when you’re ready to serve! They were equally as easy to quickly pick up ingredients for, and most of the stuff I had already in my fridge!

I’m just going to cut right to the chase with these. Here is the breakdown of ingredients and instructions …

Hawaiian Ham Sliders

Prep Time: > 5 Min    Cook Time: > 15 Min   Servings: 15



15                 King’s Hawaiian Buns
15 slices         Deli Ham
8 slices          Swiss Cheese (Kraft Singles are the cheesiest, but any kind will do)


1/3 Cup        Mayonnaise
1 1/2 Tbsp     Dijon Mustard
1/2 Cup        Butter, Melted
1 Tbsp          Poppy Seeds
1/2 Tsp        Worcestershire Sauce
1 Tbsp          Onion Powder


Cut the rolls in half. Spread Mayonnaise on top half of the roll. Place 1 slice of Ham (somewhat folded up) and a half a slice of cheese (folded in half) on the other side of sandwich roll. Replace top of sandwich roll and begin to pack them tightly next one another in a baking dish.

In a medium bowl, whisk together mustard, melted butter, poppy seeds, worcestershire sauce and onion powder. Then pour the sauce over the rolls, just cover the tops.

Cover your baking dish with foil or a lid and let sit for at least 10 minutes.

About 10 minutes before you’re ready to serve, place baking dish (with foil or lid removed) in a preheated oven at 350 degrees. Cook for about 10 minutes or until cheese is melted. Serve warm.



I would really love to hear what you think of these if you decide to make them! Leave a comment or send me a message!

Until next time,


Tabouli (Trial Run)

While cooking some food for the rest of my work week last night, I had some tomatoes and parsley that were gonna be going bad soon, so I decided to try making Tabouli. I personally enjoy it with a lot of different things; on a salad, with a chicken breast, or on a pita chip for example.

Traditionally Tabouli is made with tomatoes, onion and/or chives, parsley, mint and wheat bulgur. Then seasoned with olive oil, lemon juice and/or zest, salt & pepper. Some variations add garlic and lettuce. And either quinoa or couscous will sometimes be used instead of wheat bulgur.

I didn’t have any mint or chives this time around and I opted out of using garlic in fear that it would be too potent. When I make it again I will definitely use chives, and maybe try a little mint and garlic.


First I started by getting my Wheat Bulgur cooking. This takes approximately 30 minutes to make. Follow the instructions on the packaging. 
Then while that cooked, I chopped up all my veggies, which included approximately two small bunches of flat leaf parsley, 2 1/2 tomatoes and 1/3 of a red onion.
Once I was done chopping all that up, my wheat bulgur was ready! Yes, it took me almost 30 minutes to chop up parsley, tomatoes and onions! You gotta make sure to de-stem your parsley, and I pitted the tomatoes so there weren’t any seeds in there.
I mixed all that business together really well and then added my seasonings and juices. 

I just added the salt and pepper to taste and used about a tablespoon of olive oil and a tablespoon and a half of lemon juice. But even the lemon juice I did to taste. Some of you may be more in to the bitter lemon taste than others.

Here’s the breakdown of ingredients and cooking instructions …
Prep Time: 30 Minutes   Cook Time: 30 Minutes   Servings: 2 Cups
2 bunches               Parsley (Flat or Curly Leaf)
2 1/2 – 3                  Roma Tomatoes
1/3                          Red Onion (chopped)
1/2 Cup                  Wheat Bulgur
1 Cup                     Water
1 1/2 Tbsp              Lemon Juice
1 Tbsp                    Olive Oil

A pinch of Kosher Salt & Pepper (add to taste)


Bring to boil 1 cup water, then add wheat bulgur, cover, remove from heat, and let sit for 30 minutes. Fluff with a fork.

Finely chop up approximately 2 bunches of parsley. Dice 2-3 roma tomatoes and approximately 1/3 of a red onion. Add all of these ingredients to a bowl.

Once wheat bulgur is tender add to bowl with vegetables and herb.

Add in your lemon juice, olive oil, salt and pepper and mix well.

Nutrition Information —>  Total Calories: 123  Fat: 4g  Protein: 3g
I hope you enjoy my trial run recipe! Please feel free to contact me with your thoughts, modifications or your own recipe!! I would love to hear from you.

Thanks for letting me share!


Gimme Some Oven

I love food, and I like talking about food.

for the LOVE OF NOSH

I love food, and I like talking about food.