Category Archives: Recipe

Chicken Pomodori Panini and a giveaway!

Last week, I was invited to Indiana’s first Corner Bakery Cafe located in Carmel at Clay Terrace to see the space and eat some delicious food. (And it *was* delicious.) The cafe just opened mid-August.CornerBakeryCafe_National_Logo

A quick disclaimer: I don’t make it up to Carmel very often. I really only go there when I’m visiting or meeting friends. It’s a good 30 minutes from my house without traffic, so I generally stay closer to home, though each time I make the trip I marvel at the beautiful green spaces, the clean and pretty retail centers and grocery stores and simply at the sheer MULTITUDE of cool shops and spaces that we don’t have in urban Indy.

But my jaunt up to Corner Bakery Cafe (during rush hour even) was worth it once I arrived. With a ton of windows, I was loving all the natural light immediately as I walked in and it’s very family-friendly. And then the food arrived.

Since I’m gluten-free, I was a bit nervous about what I might be getting into since the menu isn’t very GF friendly at first glance. But make known that you’re gluten-free and there are several substitutions that will leave you full and happy with your meal.

I sampled the Anaheim Scrambler (eggs, bacon, tomatoes, green onions, cheddar cheese and avocado) with fresh fruit and it was wonderful, light and seasoned perfectly. The cafe brings in over 40 fresh fruits and veggies each day – and I could taste and see how fresh the ingredients were.

And then I ate the most amazing sandwich I may have ever tasted: the Chicken Pomodori Panini. It’s traditionally served on sourdough (which holy cow, looked amazing) but mine was served on a gluten-free wrap. And I loved it. (I was trying to figure out some better, more elegant way of stating that, but I just couldn’t. I simply loved it.)

Chicken Pomodori Panini pic

Here’s the second to best part of my visit to the cafe: they gave me the recipe for the Chicken Pomodori Panini to make at home! And… to share with you. 🙂

Chicken Pomodori Panini from Corner Bakery Cafe


  • 2 slices of Sourdough Bread (or any other bread or wrap of your choice)
  • Butter
  • Garlic Butter
  • 4 slices of Provolone Cheese
  • 3 oz. of Sliced Chicken
  • 1 oz. of Roasted Tomatoes
  • 3 leaves of Fresh Basil
  • 1/2 oz. of Fresh Spinach
  • 1/2 oz. of Pesto Mayo


  1. Butter both slices of break on the outside and brush the inside of the bottom slice of bread with garlic butter.
  2. Layer two slices of cheese, chicken, roasted tomatoes, fresh basil and spinach.
  3. Add the last two slices of cheese and top with the second slice of bread.
  4. Grill to golden perfection on a panini grill, adding the pesto mayo just before removing from the grill.

The recipe is so simple and you could easily prepare the sandwiches at home and take to a tailgate and heat on a charcoal grill instead of a panini grill for a tasty and different addition to traditional tailgate fare.

But here’s the best part of my visit to Corner Bakery Cafe: they gave me $25 in gift certificates to give away to one lucky reader! All you have to do is comment below and tell me your favorite Corner Bakery Cafe menu item OR your favorite tailgate food (since it *is* football season after all).

Want a second entry? Share this post on Facebook or Twitter then come back and leave ANOTHER comment stating you did so. (Make sure to leave a link to the share or tag me in it so I can see that you really did share it.)

Now go visit the Clay Terrace Corner Bakery Cafe! (And invite me. 🙂 ) Did I mention they have free wifi? 😉


Giveaway Details: This giveaway will run through Sunday, September 27th. One winner will be randomly selected and notified by email. The winner will have 24 hours to reply to my email or another winner will be selected. No exceptions.

Party popcorn in the house tonight

I could seriously live off popcorn. I absolutely love it. I’m actually eating it right now as I type.

It’s cheap, it’s a snack, it’s dinner, it’s dessert, it’s a chip substitute, it’s EVERYTHING I TELL YOU!!!

Ahem, where was I…

I often bring popcorn as my contribution when I get together with friends for book club or birthdays or “Let’s drink wine” nights (which *is* different from book club). But sometimes I feel like just popping some corn doesn’t feel “fancy” enough or “fun” enough to bring with me or send somewhere with my kids.

So I introduce you to Party Popcorn! party popcorn

Mmmm, candy drizzled popcorn with sprinkles? Salty AND sweet AND fun?! Yep, it’s the total package. 🙂

Party popcorn is so simple to make and you can customize it for any holiday. I like the colors above for a super cute addition to a Mardis Gras party. Pink drizzle with red and white sprinkles for Valentine’s Day, green with red and white for Christmas, orange with black for Halloween, the list goes on. And what an easy birthday party treat!

So what do you need? Here you go.

Party Popcorn


  • 2 tbsp oil
  • 1/2 cup popping corn
  • Salt to taste
  • 8 oz. candy melts
  • sprinkles


  1. Pop the popping corn with the oil. (Or use 16 cups of pre-popped corn.)
  2. Spread the popcorn onto two large cookie sheets and lightly salt.
  3. Melt 1/2 of the candy melts as directed on the package and drizzle evenly over the popcorn on one cookie sheet.
  4. Immediately shake the sprinkles over the drizzled popcorn.
  5. Repeat with the other 1/2 of the candy melts, popcorn and sprinkles.
  6. When cooled completely, carefully slide a spatula between the cookie sheet and popcorn. Gently break apart the larger pieces that are stuck together.
  7. Store in a covered container to keep fresh.

You could also use white chocolate in place of the candy melts and tint with food coloring if you want the white chocolate taste but still want the color of the candy melts. It tastes great both ways. The untinted white chocolate is fun because it blends in with the popcorn so you see just the sprinkles.

Party popcorn is always a hit with kids and adults. Let me know how you like it if you try it!


An Update and Easy Artichoke Dip (they totally go together!)

At the end of 2013, I said I was going to start loving myself more. I wasn’t exactly sure how that looked, emotionally, spiritually or physically, but I knew I needed to do it for more than just myself.

And I’ll tell you it’s been harder than I thought.

I think it’s been hard because I’ve only had about 10 good nights of sleep in over 9 months (since Isaac was born). And that might be a gracious number. I’ve been so sleep deprived that it’s been wearing me down in all aspects of my life. But I’m committed to loving myself better even through the tiredness, so I’ve been trying hard to keep up with a few things.

First, I’ve been trying to pray for other people more. I decided that I needed to use my day time better at home so when I’m feeding Isaac alone or putting him down for a nap, I pray for many of you during that quiet time instead of checking email or social media on my phone. I encourage you to put down your phone or computer the next time you have 10 extra minutes and pray for a few people instead.

I’ve also been trying to exercise regularly. I’ve been going to a Monday night Zumba class a friend teaches with some friends and besides it making me sweat, it’s also a ton of fun dancing around a high school gym with a bunch of friends. (And other strangers too, but I just don’t look at them and pretend they aren’t there, hoping they do the same with me!) And I’m signing up to run another 5k in March so I’m excited about that.

The other thing I’ve been doing is trying to eat only when I’m hungry. I have a really bad habit of eating just to eat or eating way too much after the kids go to bed. And by eating only when I’m hungry, I think about WHAT I’m eating too. I’m trying to eat things that are healthier and will keep me fuller, longer. And I have to keep reminding myself that since I’m still breastfeeding I need to be really conscious of what I eat. And one thing I’m horrible at is eating protein. I don’t love meat and while I normally fix a pretty balanced dinner with fruits and veggies, I struggle with getting enough protein to get all of the essential amino acids my body needs to build and maintain muscles and help my body work properly.

But what I’ve realized is that I still need to eat food that SOUNDS good to me too or I’ll go on a binge. So I’ll eat a sliced banana with peanut butter (protein!) and 1/2 a cup of chocolate chips so that I don’t end up eating 14 handfuls of chocolate chips. The other thing I’ve learned to do is to use yogurt in recipes to make them healthier and increase the protein content as well. Yogurt contains high-quality protein that provides all the essential amino acids your body can’t make on its own, so I try to use it whenever I can as a substitute in recipes.

One food I’ve been craving for weeks has been creamy, rich artichoke dip. Artichoke Dip

Like I’ve been searching for recipes several times a week finding recipe upon recipe using loads of sour cream and mayonnaise.  I even bought marinated artichokes at Trader Joe’s last week. Even though I already had some in my cabinet. The exact same jar.

So today I decided I needed to make an easy, healthier artichoke dip that would hit the spot. All you need is three ingredients: artichokes, plain yogurt and cheese. SO easy. And SO much healthier than the recipes I had been finding online. And it has a TON of high-quality protein because of the yogurt and cheese.

Easy Artichoke Dip 

Easy Artichoke Dip


  • 12 oz. marinated artichokes, drained and chopped
  • 1/2 cup plain, whole milk yogurt
  • 3/4 cup cheese


  1. Preheat oven to 375*.
  2. Combine artichokes, yogurt and 1/2 cup cheese in a bowl.
  3. Spread into a chafing dish or pie plate.
  4. Bake for 15 minutes.
  5. Sprinkle remaining 1/2 cup cheese on top and bake until bubbling around the edges (about 5 min).

I used 1/4 cup Parmesan and 1/4 cup Cheddar and Monterrey Jack in the dip and another 1/4 cup Cheddar and Monterrey Jack on top. It was all I had and it was SO GOOD. But use the cheese you like best to make it your own.

I’m hoping to find more recipes that use yogurt (or that I can use yogurt as a sub) so that I can still enjoy some comfort food while taking better care of my body. Have a yogurt recipe to share with me?! I’d love to try it! Leave a link in the comments or email it to me at katieunscripted @


Indiana Dairy Ambassador


Disclosure: As an Indiana Dairy Ambassador, I was sponsored for this post. Though, as always, all thoughts and opinions are completely mine.

Gluten-free Pumpkin Cranberry Muffins

We had some pretty nasty storms in Indy yesterday afternoon. And while some were nervous, I felt strangely calm. I actually love storms. I grew up watching them roll in from the front porch with my parents. And since these storms were coming from the opposite direction of my front porch (and honestly, way too quickly to be safe out there), I stood in the kitchen and watched through the windows.

And then I decided I really wanted muffins.

I’ve had a can of pumpkin sitting in the cabinet for weeks waiting to be baked, so I grabbed the bag of cranberries out of the fridge (which I had actually bought to make cranberry sauce) and a basic pumpkin bread recipe and started in, modifying and adding as I went. What I ended up with was some delicious gluten-free pumpkin cranberry muffins.

You guys, these are seriously the best muffins I’ve ever made. They aren’t super sweet dessert muffins, but have just enough sugar in them to counter the tart cranberries. I want to eat all of them, all the time.

Gluten-free Pumpkin Cranberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 24 muffins

Gluten-free Pumpkin Cranberry Muffins


  • 3 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 5 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 c brown sugar
  • 1 c granulated sugar
  • 1 (15 oz) can 100% pure pumpkin
  • 4 eggs
  • 1/3 c vegetable oil
  • 1/2 c unsweetened applesauce
  • 1/2 c orange juice
  • 2 tsp vanilla
  • 1 (12 oz) bag fresh, whole cranberries


  1. Preheat oven to 350*. Grease muffin tin(s).
  2. Combine flour, xanthan gum, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine both sugars, pumpkin, eggs, vegetable oil, applesauce, orange juice and vanilla in large mixer bowl. Beat until just blended.
  4. Add pumpkin mixture to flour mixture and stir until moistened.
  5. Fold in cranberries.
  6. Spoon batter into muffin tins (3/4 full).
  7. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean.
  8. Cool in tins on wire racks for 5-10 minutes, then remove to wire racks to cool completely.

You can easily make these muffins non-gluten-free by using regular all-purpose flour and omitting the xanthan gum. And decrease the cranberries to 1 cup if you prefer a less tart muffin.

Besides tasting so great, they look great too. The cranberries have such a bright color once baked and the contrast with the pumpkin muffin is beautiful.

I hope you enjoy them as much as I do. (My kids actually love them too, tart cranberries and all. Lucas ate two for breakfast this morning.) Enjoy!

As sweet as pie

Tomorrow marks the beginning of a week-long Fall Break for my girls. It also marks the beginning of a week-long battle of trying to have a fun and cheap week at home since we’re not vacationing during the break.

The first thing we’re doing is going back to Anderson Orchard. I enjoyed our last trip so much that I have been itching to go back. Partially because I am yearning to escape to the scenery and rows upon endless rows to get lost in…Anderson Orchard

And especially because our 10 pounds of apples are almost gone and they are seriously the BEST apples I’ve ever had. There’s just something about eating produce that is so fresh and *just* picked. And they’re cheaper than the grocery store – I always assumed they were more expensive, which was one reason we never picked them at the orchard all these years.

Since we bought 10 pounds of apples on our last trip, I decided I wanted to make a pie. My very first pie. EVER. So I enlisted a little bit of help from a crazy little boy with bed head.The help


And we sliced and peeled our apples, poured the filling into the pie crust and topped with pats of butter as I remember watching my mom do.Assembled pie


Then we finished assembling the pie, complete with a “40” for my friend’s birthday celebration at our community group that evening.Pre-bake


Now to cook. This was the part I was most nervous about, because no one cares that you can assemble a pie. They care if you can COOK an EDIBLE pie. And I was even more nervous because when I went to get the foil to cover the edges of the pie crust, I remembered we had just run out.

The finished product?Finished product


Not bad for my first, huh?! It was really MUCH easier than I had imagined it would be. The edges did get too brown because of not being covered with foil, but they didn’t taste burnt. And the pie was really good. So good that I didn’t have a single piece left over to bring home from group to share with the kids. Another reason we’re going back to the orchard. 🙂

I still can’t believe it took me this long to pick apples from a local orchard. And even longer to bake my first pie! Both are almost embarrassing. But now I know. And we’ll be lifelong orchard goers and apple pickers from now on.

Apple Pie


  • 2 pie crusts
  • 7 cups peeled & sliced apples
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 to 2 tbsp butter


  1. Preheat oven to 425*.
  2. Press one pie crust into pie plate making sure to press evenly around the entire plate.
  3. Combine sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl.
  4. Place apples in a large bowl and sprinkle sugar mixture over the apples. Toss to coat.
  5. Pour mixture into pie crust.
  6. Evenly place pats of butter on top of apples.
  7. Place second pie crust over filling, sealing edges with your fingers.
  8. With a sharp knife, cut off the excess pie crust by running the knife around the outside edge of the pie plate.
  9. Cut small slits in the top of the pie crust.
  10. Cover the edges of the pie crust with foil.
  11. Bake at 425* for 40-50 minutes or until golden brown.

I have a feeling we’ll come home with even more apples tomorrow because I’m taking this guide to know what each ripe apple should look like and which ones are in peak season.

Have an apple recipe you want to share with me? I have these, but I’d LOVE some more. Applesauce or crisp maybe? Or maybe an apple bread or muffins? Please share them with me with a link in the comment section below or by emailing them to me. It’ll give me something to do this week while we’re home and all our friends are at Disney. 🙂


IFOF Table Talk ContributorI am thankful to be working with Indiana’s Family of Farmers as a Table Talk Contributor. This is a sponsored post, though as always, all thoughts and opinions are totally mine, mine, mine. (As Lucas would say.)

You can find IFOF on FacebookTwitter or on their blog



Apples and soup

I’m starting to mourn the loss of summer. It’s my favorite season – being outside, never being cold, swimming, sunning, the beach. I love it all.

And while I’m already missing summertime, I’m trying to embrace the movement into fall. I do love a good backyard fire in jeans and a sweatshirt, but we’re not there yet. So until we are, I’m going to attempt to ease myself out of my summer bliss by doing traditional fall activities.

Like going to the apple orchard. Shhh… today is actually the first time we’ve picked apples at the orchard. We’ve visited many times, but have never actually picked apples until today. And we really had a great time. We met some friends at Anderson Orchard and then all piled into a minivan (3 adults, 6 kids and 2 infants!) to drive back into the hundreds of rows of apple trees.

It was beautiful. The weather, the scenery, the people. But I have to say, my favorite part of the morning was snuggling with Isaac…

IMG_5498 (1280x960)

I had him in the sling so we could get in and out of the car and pick apples easily…IMG_5499 (1280x960)

And he was totally loving the extra time with me while the girls and Lucas ran off with the other kids…IMG_5500 (1280x960)

So I snapped some picks during our last stop…IMG_5501 (1280x960)

And I have to say, looking at these pictures this afternoon warmed my soul just like warm apple cider does on a fall evening. So maybe fall isn’t so bad after all…

The other thing I did was make soup. I *LOVE* soup and this cooler weather was just calling for me to make one of my favorites. It’s so hearty and healthy and warms up great the next day for leftovers. Since it’s so simple I thought I’d share (because I’m all about finding new easy recipes that taste good myself). I altered a Betty Crocker’s recipe I found years ago. (It’s also SUPER easy to just brown the ground beef and then throw it all in a crock pot for the afternoon.)

Beef & Barley Stew

Beef & Barley Stew


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, chopped
  • 2 cups beef broth
  • 2/3 cup uncooked barley
  • 2 tsp fresh or 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (~15 oz) stewed tomatoes, undrained
  • 1 package (~10 oz) frozen mixed vegetables


  1. Brown the ground beef, onion and garlic and drain.
  2. Combine the ground beef with all remaining ingredients in a dutch oven or similar stock pot.
  3. Bring to a boil, then cover and simmer until barley is done.

I actually leave out the onion when I make it just for my family because my husband despises onions, but I love it and think it adds great flavor to this soup. And sometimes when I’m in a hurry, I use Trader Joe’s 10 minute barley so you can have this stew made in 20 minutes if needed.

I hope you take some time to enjoy the beginning of fall. Because soon, winter is going to be here and IT’S GOING TO SUCK.

Ahem, excuse me.

Thanksgiving aftermath

While I totally love a good traditional Thanksgiving feast, this year wasn’t quite as enjoyable because of this lovely thing called gestational diabetes. Low carb diets aren’t so fun when the side dishes are potatoes, sweet potatoes, stuffing, etc.

And while I really enjoyed eating those wonderful foods (my blood sugars were even totally on target when I tested!), I enjoy the aftermath of “Thanksgiving” more than the actual feast.

Like when my mom tells Alaina she can do her make-up and when Alaina gets bored with “normal” make-up, my mom turns into this:

The other “aftermath” of Thanksgiving that I love is leftovers. But I get really tired of turkey really quickly. Luckily, my mom gave me a favorite recipe when I got married for Chicken and Noodles, that works wonderfully with leftover turkey as well. And my whole family loves it, which is always a plus! So I thought I’d share it with you so you’re not eating leftover turkey, mashed potatoes and stuffing for the next three days straight.

  • Turkey and Noodles

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Turkey and Noodles


    • 6 oz. of uncooked noodles
    • 1 lb shredded or chopped turkey
    • 1/4 cup butter (1/2 stick)
    • 1/3 cup flour
    • 1 cup chicken broth
    • 1 cup milk
    • season salt, to taste


    1. Preheat the oven to 350*.
    2. While you are waiting for the water to boil for the noodles in a larger pot, melt the butter for the white sauce over medium-low heat in a smaller pot.
    3. When the water is boiling, add the noodles and cook as directed.
    4. When the butter is melted, add the flour using a whisk until smooth. Slowly add the broth and milk, again stirring with a whisk until completely mixed.
    5. Cook the white sauce over medium to medium-high heat, stirring often with a whisk, until thick and bubbly (about 10 minutes).
    6. Drain noodles and combine with turkey and white sauce in an 8x8 baking dish.
    7. Bake uncovered for 30 minutes. Sprinkle with season salt to taste upon serving.
(I normally make this gluten-free for my family by subbing g-free noodles and all-purpose flour so I can eat it too. 🙂 )
I always feel so blessed during the holiday season, sharing meals with so many family members and feeling quite thankful for all we have. I pray the same for you.

Oh! And if you have a good leftover recipe you’d like to share, I’d love to see it! Leave a comment with the link and I’ll totally check it out.

Oh! Oh! And we totally rocked out to Just Dance 4 today too. Even my brother “danced” by moving his one arm with the controller. 🙂


I am thankful to be working with Indiana’s Family of Farmers as a Table Talk Contributor. This is a sponsored post, though as always, all thoughts and opinions are totally mine, mine, mine. (As Lucas would say.)

You can find IFOF on FacebookTwitter or on their blog