Bone Broth (Chicken or Beef)

A cup of broth a day keeps the doctor away! No for real, bone broth is loaded with essential nutrients and minerals that your body needs for essential daily functions (see Bone Broth Benefits blog for details). This recipe is wholesome, healthy, rich, and is something that can easily be made at home and stored in the freezer for later use.

Author: Adrianne Argumaniz
Prep Time: 30 min
Cook Time: 12 hour
Total Time: 12.5 hours

Ingredients

Scale

2–3 Lb of bones (chicken or beef)
Water
Vegetables for flavor (optional)
- Carrots
- Celery
- White onion
- Ginger Root
Salt + Pepper (be careful not to over-salt)
1 Lemon (juiced)
1/4 Cup of Apple Cider Vinegar (ACV)

Kitchen Utensils Needed:

Cutting Board
Chopping Knife Cutco Knife Set (I will preach that Cutco are the best knives until I die…. then my grandkids will inherit my knife set to use for the rest of their lives ;))
Pressure/ Slow Cooker 7 Quart Slow-Cooker (I absolutely love mine)
Freezer safe containers (if you choose to portion out some to have for later)

Instructions

If you are choosing to use vegetables in your bone broth, you’ll need to wash and cut those and put in your cooker
Toss in your 2-3 lbs of bones (it’s best to leave ligaments and marrow attached)
Once all vegetables have been added, add the 1/4 cup of ACV, and fill remainder of cooker with water. Leave enough room at the top so pressure can build, about 1 1/2″ of room between water line and the lid
Set on low (soup option if you have a pressure cooker), cover and cook for 12 hours

Notes

The best bones to use for bone broth include marrow bones, oxtail, meaty short ribs, knuckles or neck bones, and chicken feet (super rich in gelatin). If you can get from a local butcher even better! One cup a day is the optimal consumption rate, but a little is better than none so if you consume it at least a couple days versus none then you’re doing good.

This can last up to 7 days in the fridge but when frozen it can last up to 12 months! My advice would be to portion out what you want to consume that week and freeze the rest, you can always

Nutrition

Serving Size: 1 Cup

Keywords: Bone Broth, Broth

xoxo, Adrianne

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Cutco

Cutco Knife Set

19 Pc. Kitchen Knife Set Includes 3" Gourmet Paring Knife Santoku-Style Trimmer 7" Santoku Santoku-Style 8"Carver

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Cuisinart

7 Quart Slow-Cooker

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Crispy Split Baked Potatoes

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★★★★★

5 from 1 reviews

Crispy, slightly crunchy on the edges, and oh so delicious all the way around. These potatoes are a mix between potato skins and twice baked potatoes, and I will never cook them another way again!

Author: Adrianne Argumaniz
Prep Time: 10
Cook Time: 40
Total Time: 50

Ingredients

Russet Potatos
Olive Oil
Salt
Pepper
Garlic Salt
Parchment Paper (do not forget this)

Instructions

Preheat your oven to 440° and prep a cookie sheet with parchment paper.

Cut your potatoes in half down the length of the potato. Olive oil the “face” (the 1/2 cut middle part) and add your salt, pepper and garlic salt (go easy on the salt if you use garlic salt vs garlic powder so they aren’t too salty).

Then flip the “face” side down. Repeat with the backs of the potatoes.

With all potatoes Face-side down on your parchment papered cookie sheet, place them in the oven and bake for 40 minutes.

Top with your favorites, and enjoy!

Keywords: Baked Potato

xoxo, Adrianne

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Overnight Oats

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The breakfast of breakfasts. Easy to make, simple ingredients, dress it however you want and boom: healthy easy breakfast you can feel good about starting your day with

Author: Adrianne Argumaniz
Prep Time: 10 min
Cook Time: Overnight
Total Time: 24-ish hours

Ingredients

Scale

1 Cup Rolled Oats
1 Cup Oat Milk (or milk of choice)
1 Cup yogurt flavor of choice
1 Tbsp Chia Seeds
Dollop of Honey
Fruit/Toppings of choice

Kitchen Utensils Needed:

Mixing Bowl (with lid if just for breakfast the next morning)
Storage containers with lids (if you are prepping for multiple days. Meal-Prep Containers these are the ones I use)
Rubber Spatula

Instructions

Super Simple! Mix all ingredients together and let sit overnight in the fridge. Top with fruit of choice the night before for an easy grab-and-go breakfast. For “crunchy” type toppings that might get soggy overnight, wait to add those in the morning.

If you add toppings in the morning, give your oats a little stir to get the consistency right (sometimes the excess liquid from milk will settle slightly on top), and add your toppings.

Notes

It’s helpful if you have your fruits washed and prepped for easy access. You could put in separate containers if you want to add in the morning. The same method for all other toppings, have them separated and handy for easy topping. The last thing you want to do is make a grab-and-go breakfast but have to dig out and get your toppings prepped the next morning. (Moms this is a great job for your kids to help you with, mine washed and sliced our strawberries 😉 )

Topping Ideas

You can really get creative with this if you want to go super fancy, we usually just top with sliced strawberries or blueberries. Some other yummy fruits you could add are banana slices, raspberries, black berries. Other options include peach slices and a little cinnamon. Sliced or shredded coconut flakes, cacao nibs, shredded almonds or crushed walnuts/pecans, granola, etc. The options are absolutely vast!

If you really wanted to go extra healthy with it you could add some vanilla protein powder to your mix the night before for added protein (may need to add just a bit more milk for the consistency to be right). If you make this recipe tag me & let me see what you topped it with! You might just inspire me to add your topping choices to my next bowl of overnight oats!

Keywords: Oats, Overnight Oats, Breakfast

xoxo, Adrianne

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Hair + Skin Essentials for Summer Care

This heat is bananas yall! For Texans anyway, it’s been a record hot and dry summer, with no-break in 100 degree days yet…. With that in mind, the sun here has been extra SPICY, and it’s triggered me to share with yall a few essentials you need in your arsenal to get through the summer without looking wilted, dried out, or damaged from the sun and water.

First up is a reef-safe sunscreen that I absolutely LOVE because it’s mineral oil free and safe for extension wearers. There’s no risk of compromising your hair color or your skin health. A little goes a long way so be sure to rub it in well to minimize the appearance of it on your skin. Label readers, you’re going to like the ingredient list on this one! I’ve included the full ingredient list below. It smells so good, does a great job protecting your skin from the sun, biodegradable and reef-friendly natural-ingredients, efficient packaging and the formula won’t affect your hair color due to being mineral oil free. You’re going to love it! SPF 15 SPF 30

Aloe Vera Barbadensis Leaf Extract, Fractionated Coconut Oil, Cetearyl (and) Sorbitan Olivate, Organic Rosa Canina (Rose Hips) Fruit Oil, Butyrospermum Parkii (Shea) Butter, Squalane, Linoleic Acid (and) Linolenic Acid, Vaccinium Macrocarpon (Cranberry) Seed Oil, Punica Granatum (Pomegranate) Fruit Oil, Passiflora Edulis Seed (Passion Fruit) Oil, Green Tea Extract, Camellia Sinensis Leaf Extract, Vitamin E Tocopherol, HydroxyEthyl Cellosize, Caprylic Acid (and) Lauric Acid (and) Propanediol (and Potassium Sorbate) and Natural Fragrance.

Next is the ever faithful Swimmers Shampoo from Malibu C. If you’re in the water, you NEED a g00d clarifying shampoo that’s going to remove chemical and mineral build-up from your hair shafts. But not something too harsh that it strips your color or takes away your shine. Hair is extremely porous, so when you jump in the pool, lake, ocean, etc. it instantly swells and absorbs the water and the minerals/chemicals that it contains. This bottle of goodness is exactly what you need to maintain your hair color and shine, without letting it get brittle or damaged. Be sure to use after a day of water fun to maintain a balanced scalp and shining/ healthy head of hair. Malibu Swimmers Shampoo

Lastly, the perfect sunscreen stick that is both travel and adventure friendly. Small and compact, but contains plenty of product to last you through the season! I love this sunscreen stick and in fact I include it in all of my aftercare bags for my Microblading clients. It’s the perfect protection to keep brow pigment from fading and to help the brows stay protected while they are healing. It’s also a great easy option for applying sunscreen to your face without the worry of it not rubbing in or leaking into your eyes (ouch!), not to mention it doubles as a great chap stick for the winter months! Sunscreen Stick

Whatever activities you’re participating in this summer, make sure you’ve got your skin & hair protection arsenal fully-stocked and prepared so you can indulge in the fun and not have repercussions later (like damaged hair, skin, and brows).

xoxo, Adrianne

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UGLY PEACH COBBLER

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★★★★★

5 from 1 reviews

Don’t judge a book by its cover! This peach cobbler may not be the prettiest, unless you have some magic touch….but its the yummiest! Every single person that tries it says its the best they have ever had. I think its bc I use fresh peaches from http://thepeachtruck.com You can absolutely use frozen or canned too. You must add http://bluebell.com vanilla bean ice cream on top! Serve warm!

Author: Adrianne Argumaniz

Ingredients

Scale

3 Cups sliced peaches, fresh is my favorite but you can ue canned or frozen too

2 Tablespoons + 1 Cup sugar (keep separate)

1/2 Cup butter softened

1 Cup Flour

1 Teaspoon baking powder

Pinch of Salt

Pinch of Nutmeg/cinnamom

1 Large egg

1 Teaspoon vanilla extract

Instructions

Preheat oven to 350. Grease a baking dish.
Spread sliced peaches in single layer
Sprinkle the peaches with the 2 Tablespoons of sugar
In a mixing bowl, use a hand mixer and beat the cup of sugar and softened butter. Add flour, baking powder, salt, nutmeg/cinnamon, egg and vanilla. Mix together until it feels like cookie dough.
Spread the dough over the peaches using a spatula. Try to make it even, but it won’t be pretty.
Bake for 35-40 minutes. Let stand for 5-10 minutes. Serve warm with a side of vanilla bean ice cream. Add whipped cream!

xoxo, Adrianne

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4th of July Pasta Salad

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The perfect summer side dish! Nothing satisfies like a cool pasta salad next to some home smoked BBQ. Our 4th of July party was a hit and so was the pasta salad! This is so easy and delicious, it might just become your new side dish staple.

Author: Adrianne Argumaniz

Ingredients

Scale

16oz package bowtie pasta
8 Tbsp pesto
1/2 cup Sun Dried tomatoes (chopped)
1/2 cup Roma tomatoes (chopped)
4 Tbsp Parmesan cheese (grated)
1/2 cup spinach (chopped)
1/2 cup green onions (diced)
4 Tbsp Caesar Dressing

Instructions

Boil water and cook pasta until a little over Al Dente
Drain and rinse pasta, set aside and allow to cool slightly
Add remaining ingredients to a bowl, add in cooled pasta, mix well
Allow to chill for at least 30 minutes before serving

xoxo, Adrianne

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Spaghetti Squash Bolognese

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A super easy and healthy dinner option for a night when you don’t want to spend a ton of time in the kitchen, but you also want to provide something nutritious and delicious for your family.

Author: Adrianne Argumaniz
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: Serves 6 1x

Ingredients

Scale

1 medium spaghetti squash
avocado oil or avocado spray
salt and black pepper
1/4 tsp oregano
1 large carrot (peeled and finely diced)
2 large stalks of celery (finely diced)
2 Tbsp garlic infused oil (regular oil is fine and just add regular garlic for taste)
4 slices bacon (turkey bacon is fine too)
1 lb ground beef or 1/2 lb ground beef & 1/2 lb ground pork
2 cups marinara sauce (whatever Brand you prefer)
1/3 cup coconut milk full fat *optional*
fresh parsley or basil for garnish

Instructions

Squash:

Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut squash in half (lengthwise) and scoop out seeds and string fibers from middle. Use the avocado oil and either spray or brush the entire inside of squash. Sprinkle with salt and pepper
Place squash face-down on parchment papered baking sheet and roast in oven for 20-25 minutes depending on desired tenderness. Press down on back of squash to see if it’s tender.

Sauce: (make while the squash roasts)

While your squash roasts, heat a large skillet over med-high heat and add garlic infused oil (or regular oil). Allow to heat for a minute or so then add carrot, celery and garlic. Cook until tender- about 3 or 4 minutes.
Add bacon to skillet and cook while stirring until its about 3/4 of the way cooked through. (If there is an excessive amount of bacon fat after cooking, you have the option of draining some of that off)
Crumble the ground beef (or 1/2 beef 1/2 pork) into the skillet and sprinkle with salt, pepper and the oregano. Stir while meat cooks to a brown color.
Once meat is brown and cooked through the bacon should be right at crispy. Now add in marinara sauce and coconut milk (if using). Allow this to come to a boil while occasionally stirring, then lower heat and simmer for 5-10 minutes to thicken and for your flavors to marry together.

Serving:

Use a fork to scrape the spaghetti strands from the squash into a serving bowl or dish. Serve squash topped with the Bolognese sauce and garnish with parsley or basil if you’d like!

Notes

If you have a very large squash it should only take about 25-30 minutes to roast, if it’s in the oven longer than that it will turn to mush! Remember you can always pull it from the oven around “al dente” and allow it to sit face down to continue steaming for a bit longer.

Nutrition

Calories: 365 kcal
Sugar: 9g
Sodium: 613 mg
Saturated Fat: 10g
Carbohydrates: 17g
Fiber: 4g
Protein: 18g
Cholesterol: 61 mg

Keywords: Spaghetti Squash

xoxo, Adrianne

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Creamy Chicken Spaghetti with Rotel

Chicken Spaghetti with Rotel

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A family favorite around here! Level up your spaghetti game with this easy, cheesy, creamy, zesty recipe at your next family dinner.

Author: Adrianne Argumaniz
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hr 5 mins
Yield: Serves 8 1x

Ingredients

Scale

16oz of spaghetti noodles
4 boneless skinless chicken breasts (cut into 1 inch cubes)
salt and pepper
cooking oil of choice
1– 10oz can Rotel (drained)
2– 10.5oz cans cream of chicken soup
1 cup sour cream
1/2 cup milk
2 cups pepper jack cheese (grated)
1 1/2 cups yellow onion (chopped)
4 cloves garlic (minced)
2 tsp oregano
3 tsp cumin
3 tsp chili powder
1 tsp coriander

Instructions

Preheat oven to 350°F. Spray a 9×13 casserole dish with cooking spray.
Boil water and cook spaghetti noodles. Drain noodles, wipe out pot and return pasta to the pot.
Grab a medium mixing bowl and toss your 1 inch chicken cubes with 1 1/2 tsp salt and 1/2 tsp pepper until chicken is evenly coated.
Heat 2 Tbsp of oil in a large skillet. When oil is hot add chicken in batches so there is enough room to see between all pieces. Evenly brown all sides and remove to a plate when cooked. Repeat with remaining chicken and add more oil if needed. Set chicken aside once all cooked.
On med-low heat in the same skillet at 2 Tbsp of oil and saute your onion and garlic for 5 minutes until fragrant and tender. Stir in oregano, cumin, chili powder and coriander. Continue to saute until spices are fragrant, about 1 min.
Grab a medium bowl and stir together Rotel, cream of chicken soup, sour cream and milk until evenly combined.
Add cooked chicken, veggie mixture and soup mixture to pasta. Stir and mix until all parts are equally combined with the pasta. Pour mixture into prepped casserole dish. Sprinkle the top with grated pepper jack cheese.
Set in your 350°F oven and bake for about 30 minutes until your sauce is bubbling and the cheese is melted.

Notes

Make a second batch and freeze for later if you’d like! Follow instructions for making the casserole except for the cream sauce. Place into a disposable casserole dish for storage. Wrap tightly with plastic wrap then aluminum foil and place for safe keeping in your freezer (I would write on the aluminum foil what it is so you don’t forget later). When you’re ready just pull it out of the freezer and allow to thaw. Whip up the cream sauce and add to the thawed casserole, bake and serve!

Nutrition

Serving Size: 1/8 of recipe
Calories: 591 kcal
Sugar: 6g
Sodium: 907 mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 2g
Carbohydrates: 54g
Fiber: 4g
Protein: 41g
Cholesterol: 114mg

Keywords: Chicken Spaghetti

xoxo, Adrianne

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Giraffe Grandfalls Pressure Washer

This pressure washer from Giraffe Tools is something I have been needing and wanting forever. I have had many pressure washers and over time I hate them. They are bulky, quit working, run out of gas, rust or become more hassle than they are worth. With four acres and five kids, all the entertaining we do, and over all care of our property, this tool has become my favorite thing.

I can easily clean my patio, my patio furniture, my car, you name it! I can clean it! Its so super convenient. No more dragging out machines and wrapping up hoses. It hangs nicely on the wall, with a 100ft chord. It self retracts and stores the wand perfectly, even my husband can put it away! Ha!

It comes with 4 nozzles, 0 degree, 15 degree, 25 degree and 40 degree. This covers all the surfaces you could possibly need.

It also has a soap dispenser you can put all kinds of things in to do washing, degreasing or even vinegar washing your windows.

The plus model is the best deal but get the PRO if you can afford to!

Watch it in action HERE:Giraffe pressure washer

Read about all the specs, find warranty info and usermanual HERE:

Grandfalls Pressure Washer

Use this link to purchase:

https://a.co/d/iJlxBrF

PRO Model:https://a.co/d/50YFJ1Q

xoxo, Adrianne

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Giraffe Tools Grandfalls Pressure Washer

Wall Mounted, electric pressure washer that is so easy to use, you'll be finding every reason to clean.

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Tropical Sangria

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This tropical sangria is perfect poolside or any summer day when its hot outside and you need a refreshing cocktail. I am allergic to most liquor so I am always looking for a wine based drink. I am not a super sweet lover, so I prefer a red wine. Texas and her 100 degree days make it hard to swallow red wine in the afternoon. So luckily I found this Salt Grass Steakhouse tropical sangria dupe.

Author: Adrianne Argumaniz
Prep Time: 5min
Total Time: 5 minutes

Ingredients

Scale

1 Bottle of Moscoto, I found a Elana Moscato with pineapple that was amazing!

1 Can Gingerale

1 Cup Rum, I use malibu and you can use amailbu with your favorite flavor

6oz Pineapple juice

5oz Cranberry juice

5oz Orange juice

Lime wheel

Lemon wheel

Maraschino cherry

Instructions

Mix and Garnish. Enjoy

xoxo, Adrianne

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Peach Angel Food Cake

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This summer time dessert will be a crowd favorite. It’s easy, quick and can be done right on the griddle in the backyard while everyone swims.

Author: Adrianne Argumaniz
Prep Time: 5min
Cook Time: 10-15min
Total Time: 45 minute

Ingredients

Scale

Peaches, sliced; fresh is best for texture

Angel food cake

1 Stick of butter

Brown Sugar

Cinnamon

Powdered sugar

Honey

Instructions

Slice peaches

Melt 1/2 stick of butter

Add in peaches, cinnamon, brown sugar. We dont measure anything, just have fun with it.

Let them simmer and caramelize, about 10-15 min but keep turning them. Time will soften so totally up to you.

While that simmers, melt other 1/2 of butter.

Toast your sliced angel food cake.

Put cake on plate, top with peaches, powdered sugar and drizzle with honey. Pair with vanilla bean ice-cream.

Enjoy!

xoxo, Adrianne

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Cutco

Cutco Knife Set

19 Pc. Kitchen Knife Set Includes 3" Gourmet Paring Knife Santoku-Style Trimmer 7" Santoku Santoku-Style 8"Carver

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All Clad

All Clad Non Stick Pans

A true kitchen staple, the All-Clad d5 Nonstick Polished Stainless-Steel 8" & 10" Fry Pan Set is ideal for searing and pan frying everything from eggs to meat. The nonstick fry pans feature a flat bottom and flared sides that make tossing foods effortless and allows for easy turning with a spatula. The only cookware of its kind, it features a patented technology of five alternating layers of responsive aluminum and durable heat-diffusing stainless steel. d5 stainless-steel cookware heats slowly and evenly, which means perfectly browned proteins throughout, from the center all the way to the edges. All-Clad cookware's PFOA-free nonstick coating ensure effortless food release and make cleanup a breeze. Experience a lifetime of cooking enjoyment with All-Clad d5 Stainless Steel.Oven and broiler safe up to 500°F. Limited lifetime warranty.

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Cuisinart Neoprene Mini Oven Mitts

Cuisinart Quality at Your Fingertips – Cuisinart pot holders and oven mitts are known for their high quality and timely design. Use this set of 2 mini neoprene oven mitts to protect your hands when you handle hot cookware up to 400 degrees. Easy to clean.

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Tik Tok Cinnamon Rolls

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Take store bought cinnamon rolls to a whole new level with this recipe hack!

Author: Adrianne Argumaniz
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Category: Breakfast

Ingredients

Scale

1 Can Cinnamon Rolls

3 Tablespoons of melted butter

1/4 Cup brown sugar

1 Teaspoon cinnamon

1/2 Cup heavy whipping cream

1/2 Cup chopped pecans

Instructions

Pre Heat oven

Spray baking dish

Line pan with cinnamon rolls

Melt butter. Add brown sugar and cinnamon and stir.

Pour over the top of cinnamon rolls.

Pour heavy whipping cream over the top of the cinnamon rolls.

Top with pecans.

Bake 350 for 25 min

Keywords: Breakfast, Cinnamon Rolls

xoxo, Adrianne

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Cuisinart Neoprene Mini Oven Mitts

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Baking Dishes

Ceramic Baking dishes perfect for any meal. HVH's 9x13 casserole dish set includes 3 baking pans with different sizes: 13.5"L x 9.3"W x 2.8"H (3.7 qt) and 11"L x 7.7"W x 2.6"H (2.1 qt) and 8"L x 6"W x 2.5"H (1 qt) , very suitable for preparing and serving various dishes, including casseroles, lasagna, pasta, chicken, beef, vegetables, baking, storage and more. It is suitable for baking, and storage. High temperature resistant and easy to clean.

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