Lemon Lavender Asparagus


On most days I will agree with my husband that Target is a trap. While I love to wander the bright clean aisles, convincing myself that I need everything I see, I have often found myself wondering exactly how I could have spent $100 in 10 minutes, when I only came for one small item, like Band-Aids. But, Oh! How I love a productive trip to Target.

As I was walking through the grocery section, assessing my “needs”, I stumbled upon a pretty jar of lavender.

Whoa! They actually sell this at Target?

Ohhh!! It looked so pretty. I had to have it. This was not a “want”. It was a NEED!

So I tossed the pretty bottle into my cart of “essential things I have to have” (aka– $100 of stuff that I didn’t need before I walked in to the store) and off I went to figure out just what you do with a jar of culinary lavender.

I have to admit that I intended to use it in a martini or infuse it into something, but then I had a moment of creativity and it totally worked. I sprinkled it onto my asparagus and what a beautiful thing that was.

While my husband may roll his eyes at me and grumble about all of the “crap” (It is so not crap!) that I come home with, this time I am going to celebrate a victory. Just this once, I actually used an impulse buy, and it was worth the money spent. I highly encourage you to follow suit, give into the impulse, and invest in a jar of lavender for yourself.

Lemon Lavender Asparagus



  • 1 bunch of asparagus
  • 2-3 Tbsp. of olive oil
  • 2 Tbsp. of lemon zest
  • 1 Tbsp. of lavender



Preheat oven to 425˚.


Wash asparagus well, and pat dry.


Line a baking sheet with parchment paper, and spread asparagus evenly.


Drizzle with olive oil.


Sprinkle with zest and lavender.


Roast in the oven for about 20 minutes, until tender. (Cooking time may vary based on the thickness of the asparagus)


This may be served hot, or at room temperature.



Ridiculously Good Radishes

1-radish 1

I started gardening two years ago, and it has been a really fun family experience ever since. We started growing the basics like tomatoes, zucchini, peppers and cucumbers. Last year we branched out with green beans, lettuce, snow peas, and garlic. So, when I was selecting seeds and planning for this year’s garden, I wanted to expand even farther. While shopping, a pack of radish seeds caught my eye, so I grabbed them and figured, why not?

2-radish 2

Well, I had no idea how fun radishes could be. They were the first little shoots to appear in the garden, and we were so excited to see those peeks of green as a welcome sign of the season to come. I was so surprised to see how quickly those tiny shoots turned into big leafy greens! At that point, being the radish novice that I am, I turned to the internet to find out just when to pick them. I also learned, through my farmer’s market escapades, that the leaves can be eaten, too. In fact, the leaves pack more nutritional punch than the radishes themselves. And, boy are they tasty! I will never discard them again.

4-radish 4

You can imagine our excitement today when we picked our first crop, and they were great. I started simple, with what I knew. I washed the roots and the leaves well, then cut the leaves off and tossed them with some fresh spinach. Then I sliced the radishes and tossed them in as well. Finally, I drizzled the salad with a simple, Italian vinaigrette. It was a great, fresh side salad to compliment tonight’s dinner.

5-radish 5

Radishes will now become a staple in my garden. Let me know in the comments below if you have any creative uses for radishes or the tasty greens.


Chicken & Dumplings

If you need some food love

And a full belly’s your wish

Chicken & Dumplings is the perfect

Fab Fairy dish


Chicken & Dumplings

The Chicken:

3  boneless chicken breasts– poached and shredded

4 cups of chicken broth

1 cup of carrots,

1-2 cups of cubed potatoes

Any other vegetables that you may have in the fridge– peas or corn

The Dumplings:

1 cup of flour

1 cup of Jiffy cornbread mix

1 tbsp. of baking powder

1 cup of half and half


Boil chicken, broth, and vegetables on the stove in a large pot until cooked thoroughly.


Once that is cooked, mix 1 cup of flour, 1 cup of Jiffy cornbread mix, 1 tbsp of baking powder, and 1 cup of  half and half.


Drop the dumplings into the boiling soup and simmer covered for 15 minutes.


I then placed it uncovered under the broiler to brown the dumplings.



Kelly’s Corn Chowder

Some kitchen creations top all the rest

They hold special weight in your recipe chest.

With creamy fresh flavor

And warmth you will savor

This corn chowder is simply the best!

Ok…so I refer to some of my recipes as “big guns”. These are the greatest recipes in my arsenal, and I am careful not to pull them out too often, in order to protect their special status.

This one is one of the top 5 weapons in my kitchen arsenal.

It happened by accident. I had never had corn chowder before, but after scoring an abundance of fresh corn at the local farm, I had to be creative. I am posting this now, because it is a nice way to warm up on a cold day. Not to mention, it would be a great way to sneak some more veggies into your family’s diet.

Kelly’s Corn Chowder


    • 1 stick of butter
    • 1 small onion
    • 1 small carrot
    • 1 small celery stalk
    • 1 clove garlic
    • 1/2 cup all-purpose flour
    • 3 cups white corn kernels, fresh or frozen
    • 3 cups chicken stock
    • 2 cups half-and-half
    • Pinch freshly grated nutmeg
    • Salt & pepper


1. Melt 1 stick of butter in a large saucepan.

2. Use a food processor to finely dice the onion, carrot, celery, and garlic, and saute in the butter for 2 minutes.

3. Add the flour and stir constantly to make a roux.

4. Cook until the roux is a light brown color.

5. Set aside to cool.

6. In another saucepan, combine the corn and chicken stock and bring to a boil.

7. Simmer for 10 minutes.

8. Pour the boiling stock & corn slowly into the saucepan with the roux, whisking briskly so it doesn’t lump.

9. Return the skillet to the heat and bring to a boil. The mixture will become thick.

10. In a small saucepan, gently heat the half-and-half.

11. Stir it into the thick corn mixture.

12. Add the nutmeg and salt and pepper, to taste.

Serve with fresh crusty bread.


Roasted Brussels Sprouts & Kale


No other dish can make the kids cringe
Like a pediatrician with a big sharp syringe
The little green balls of evil, gross flavor
Become a nice dish that the whole family will savor

​Brussels sprouts…just saying the words can make some people gag, but I have to admit that I like them. Now, don’t get me wrong, I don’t serve them weekly, but now and then it is a good change-up. This is a quick and easy recipe that even my pickiest kids will eat!

Roasted Brussels Sprouts
1 lb. of fresh Brussels sprouts cleaned, dried, and sliced in half
2 cups of fresh Kale, washed, dried, and chopped into 2-3 inch pieces
2-3 Tbsp. of olive oil
2 Tbsp. of fresh parsley, chopped
Sea salt and pepper to taste.

1. Pre-heat oven to 425 degrees.
2. Toss Brussels sprouts, kale, and parsley with olive oil until coated well
3. Spread out on a cookie sheet in a single layer. And sprinkle with salt and pepper,
4. Roast 20-30 minutes until the sprouts are tender and the kale is crisp.
5. Serve immediately.