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Rosalynn Daniels

Recipes, DIY, Motherhood, Entertainment

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Food + Recipes

Soul Food Fried Empanadas

Spicy Pineapple Shrimp Fried Rice

How to make easy Southern Tomato Pie with Bacon, Basil and Jack Cheese

Vegan Chocolate Brownie Batter Chickpea Hummus

Sour Cream Pound Cake

How to make an Easy Arrabiata Marinara Sauce

How to make the best Mexican Lasagna

Blueberry Thyme Lemonade Spritzer

Apple Walnut Vegan Bread Pudding with Maple Bourbon Glaze

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Now you know I can’t let #NationalSonsDay go by

Now you know I can’t let #NationalSonsDay go by without spotlighting my SUN, Ivey, a.k.a. Harvey IV. Now, as I mentioned in my Daughters Day post, I always wanted a little girl, I just never had an interest in having a son. Before having one, I’d always say to Harvey, I just don’t think I could relate to a boy or feel a connection. Then, God blessed me with a son and it all came together. Ivey came 9 weeks early and stayed in the NICU the whole time (shoutout to my fellow NICU Mommas), so he literally rocked my world and taught me how to stay on my toes from day one. Ivey showed me how to value life in a completely different way and appreciate it differently. It surprises me everyday how he is naturally protective of his sister and I, and his strong bond with his Daddy. Y’all, he’s only 2.5 and actually comes to ask me if I’m ok throughout the day (in addition to asking for a snack lol). Harvey always told me that a boys love for his Momma is like no other, and he was completely right! I’m so thankful for my amazing little boy and can’t get enough of his intelligence, kindness, and perseverance. Happy National Son’s Day to all the guys and boy Mom’s out there💙

To keep Beef Sunday going, today I’m sharing an

To keep Beef Sunday going, today I’m sharing an oldie but goodie that honestly never gets old. It’s my Crack Zoodle recipe, where I replace the noodles with zoodles to make it a lighter meal. This dish can be made in minutes and it will literally have you coming back for more and more! Check out the recipe at the link in my bio! #beefongeorgiasmind

My number one consistent prayer was that God would

My number one consistent prayer was that God would bless me with a daughter, and he did. I don’t know if it’s because my Mom and I have always had such a beautiful relationship, if it were my guilty desire of wanting a little mini me, or just because my heart naturally always yearned for her, because I knew we were meant to be. But what I do know, is that the day she made me a Mom was the best day of my life, and I’ve been totally obsessed ever since. I’m thankful for our relationship now and what it will grow to be. Happy #NationalDaughtersDay to all the ladies out there!

Tomorrow is the big day, I’ll be speaking at the

Tomorrow is the big day, I’ll be speaking at the @tastemakerconference! Will any of my Food Blogger friends be in attendance? I’ll be speaking about Money Making Food Photography and how to stand out and work with brands. Can’t wait to see you guys there!

#Sponsored Now that I’m well into my 3rd trimest

#Sponsored Now that I’m well into my 3rd trimester of pregnancy, I’ve been needing to start off my day with a wholesome hearty breakfast that keeps me nice and full until lunch time. Making Sweet Potato Hash Cups with @eatjust for my weekly meal prep has been the perfect solution. It still blows my mind how I can replace eggs with a plant-based product but still taste delicious and leave me so satisfied. Making my Sweet Potato Hash Cups are pretty simple to make, here’s how:

You will need:
1 container of JUST Egg
1 large Sweet Potato (diced)
½ white Onion (diced)
1 sprig of Rosemary (finely chopped)
Pinch of Salt & Pepper

Instructions:
Pre-heat oven to 350 degrees.
Heat your oil coated skillet to medium.
Add sweet potatoes, onions, and rosemary.
Mix in salt and pepper and cook for two minutes, constantly stirring.
Cover and lower temperature to medium low.
Cook covered for 5 minutes.
In a non-stick muffin pan fill each cup halfway with sweet potato mixture.
Top each cup off with JUST Egg.
Bake in the oven for 22 minutes.
Carefully take out and enjoy.
Store in an airtight container in refrigerator or freezer and reheat when ready to eat.

#JUSTEgg #BetterBreakfastMonth

Ok guys , it’s that time of year when we need to

Ok guys , it’s that time of year when we need to freeze, can, or pickle our favorite Summer fruits and veggies, so that we can enjoy them long after they’re out of season. My preferred method to do this is to simply freeze produce. It’s easy to do, it offers versatility, and you can’t really mess it up. Here’s my method of freezing fruits and veggies:

1. After cleaning, pat dry with a cloth or paper towel.
2. If needed, cut produce into your desired dimensions.
3. Cover a large sheet pan with parchment paper.
4. Place your fruits or veggies of choice on the pan. Be sure to spread them out to prevent them from overlapping.
5. Freeze for 2-3 hours or until completely frozen.
6. Add them to a freezer storage bag, or container of choice. Label with the current date.
7. Keep in the freezer and freely grab different portion sizes for cooking, baking, or snaking throughout the year.

Now that the weather is finally starting to cool d

Now that the weather is finally starting to cool down, it’s time to add hearty meals back to the menu. One of my favorite go-to one skillet dishes is Garlic Butter Steak Bites and Potatoes. For the next 5 weeks, I’ll be partnering with my friends at @beefongeorgiasmind to show you some of my favorite Beef recipes for this Fall. Not only will each dish be flavorful and easy to make, but most of them can be cooked on your stovetop or grill. Check out the recipe for my one skillet Garlic Butter Steak Bites & Potatoes at the link in my bio, or save for later. [ad]

Finally made it to the pumpkin patch to get our fi

Finally made it to the pumpkin patch to get our first round of gourds this year. I couldn’t take the kids this time (don’t worry, Harper gave me permission to go without them🙄) but, I have to go back and take them on a less crowded day. Have you already done your Fall decor? Check out my stories to see how our visit went!

I’m just warning you now, my Vegetable au Gratin

I’m just warning you now, my Vegetable au Gratin is addictive! My mouth is literally watering while typing this. Grab the recipe for the dish at the link in my bio. It can serve as a side or as a main dish because you will probably eat that much of it LOL. Hope you enjoy!

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