Love at First Bite – A Yummy Recipe List

If you’re like me, you’re always wondering,,,

What’s For Dinner?

Wonder no more.

These are all of the yummiest recipes I’ve tried over the past two months.

Black Bean Tacos

Recipe: Blac Bean TacosSource:  Cornerstone Cooking via Pintest

We’re big Mexican or Tex-Mex or wanna-be NY-Mex fans.  If it’s got beans and salsa in the recipe, we’re probably gonna love it.  These black beans were spiced to perfection and I used Pepper-Jack cheese…double YUM.  We spread some salsa on top and ate way too many tacos.

Two Thumbs up for the Black Bean Tacos.

Flower break

Baked Shrimp

Recipe: Spicy Baked Shrimp

Source:  Unkown

I made these shrimp for Father’s Day, because FringeMan is a seafood lover.  I thought they were excellent, probably the best shrimp I’ve ever had (aside from fried native Maine shrimp – my true sea-food love); however, FringeMan is a straight-up boil my shrimp kind of man.  So, although he liked these, he prefers boiled shrimp.

What can I say?


Melt A Stick Of Butter In The Pan. Slice One Lemon And Layer It On Top Of The Butter. Put Down Fresh Shrimp, Then Sprinkle One Pack Of Dried Italian Seasoning. Put In The Oven And Bake At 350 For 15 Min. Best Shrimp You Will Ever Taste

I would really like to credit someone with this recipe and photo, but I got it off of Pinterest and the link was broken, so I have no source.  If you know the source, please let me know and I’ll give credit where credit is due.

Flower break

BBQ Ribs

Beth’s Melt-in-Your Mouth BBQ Ribs

I also made ribs on Father’s Day.  It was a seriously special day, because FringeMan is an awesome daddy.  I also happened to get a rack of ribs on clearance a few months back and I threw them in the freezer for such a holiday as this.

Everyone, and I do mean everyone, doubted my ability to cook ribs, but I ignored them all and searched out a recipe I could place my full confidence in.  Beth, whomever Beth is, did not let me down.

FringeMan may have said these were the best ribs he’s ever eaten.

Hear that my friends.

And from a NYer too.

I know my Texas friends are skeptical right now, but no need.  These are some finger-licken ribs.

Try them, you’ll like them.  I guarantee it.

A little FYI:  I used Sweet Baby Ray’s BBQ Sauce.

Flower break

Slow Cooker Chocolate Cake

I know, it sounds ridiculous, but it turned out really good.  I didn’t actually slice mine.  I simply scooped it out and put some ice-cream on top.

Recipe:  Crockpot Chocolate CakeSource:

This cake takes about 3 hours to cook and is perfect for those hot summer days when you want a dessert, but don’t feel like turning on your oven.

I will definitely be making it again.

Flower break

Grape Salad

Recipe:  Summer Grape Salad

Of course, I’ve been eating lots of grapes this summer.  I really look forward to this recipe all winter.

Sometimes I eat it as a dessert and other times, it’s a full meal.

I. Can’t. Get. Enough.

Go on and make yourself a batch.

You can find the full recipe here.

Flower break

What have you been cooking?

Do you have a favorite recipe to share?

Please feel free to leave a link to it or tell us all about it in the comments.

Happy Cooking Eating!

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  1. Natasha says

    I LOVE baked shrimp. The recipe I have was given to me by an old Italian woman. It’s a bit similar to yours. Lately we have been eating alot of grilled things. Like grilled chicken, grilled shrimp, beef burgers, and grilled all kinds of vegetables. Grilled zucchini is my fave. This is the first time I hear about slow cooker cake, sounds interesting.

  2. says

    Okay, here’s my easy-pleasy go-to chicken recipe.

    Dump a bag of spinach in a 9×13 pan. Put in boneless chicken breasts or thighs. Top the chicken with a slice or two of tomato — preferably a Roma, but it really doesn’t matter. Dump a bottle of your favorite Italian dressing on top (You don’t have to use a whole bottle if you don’t want to. Just adding flavor and liquid.) Top with grated Parmesan cheese. Cover with aluminum foil and bake in a 350 oven for 45-55 minutes, depending on how big your pieces of chicken are. Serve it with crusty bread or rice or quinoa to sop up the juices.

    I just made it two nights ago, or we’d be having it again tonight… Might be black bean tacos instead…

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