Fuzzy Mule


Fuzzy Mule

So the other day, as I was contemplating what to do with the multitude of peaches sitting on my counter, I thought to myself, “What would Marsharelle do?” and the answer came swiftly:  a pie.  Well, the thought passed and instead I decided on a lovely cocktail to celebrate the end of summer.  The first to be featured on SP&BB!  Didn’t waste any time, did I?  :)




3-4 ripe peaches

1 small piece of fresh ginger - peeled

juice of 2 limes

6 oz vodka

12 oz ginger beer (not ginger ale)

ice for serving



1.    Remove pits and slice peaches (save a few for garnish)

2.    Toss peach slices, ginger and lime juice in a blender or food processor and blend until smooth

3.    Strain the puree through a fine mesh sieve

4.    In a large pitcher combine 1 cup of peach puree with vodkaand stir to combine

5.    To serve add ice to four glasses and divide the mixture evenly

6.    Top each glass with 3 oz of ginger beer and garnish with a peach slice

7.    Cheers!


Prosciutto e Melone


Prosciutto e Melone

If you’re like me, and have been avoiding your stove like the plague these days… you are not alone!  These balmy temperatures have put most home cooks on strike.  That said, you can only feed your family so much take out before your wallet and your waistline start screaming.  A nice, refreshing salad sounds good just about now, doesn't it?  I discovered this beauty when I was studying abroad in Italy.  Its the perfect combination of sweet, salty, and satisfying.  And with cantaloupe at peak season its a no brainer.  What I like most about this salad is that it takes minutes to put together and has only 5 simple ingredients.  So, you can spend less time in the kitchen and more time enjoying summer!

Tip: This salad is filling as is, but feel free to serve alongside a grilled chicken breast for those with a heartier appetite.




1 cantaloupe - peeled and cubed

1/4 pound of thinly sliced prosciutto de parma (get it at your deli counter)

6oz. fresh mozzarella - diced or buy the pearls like I did

2 tablespoons good quality olive oil

1 teaspoon kosher salt

fresh basil leaves



1.    Toss the cantaloupe, mozzarella and salt in a large bowl

2.    Roll slices of prosciutto into bite sized pieces and add to bowl

3.    Drizzle with olive oil

4.    Top with chopped fresh basil leaves

5.    Enjoy!


Rice Fried Vegetables


Rice Fried Vegetables

Yes, you read that right. When Shelly recently visited Miami, she ordered vegetable fried rice at Baoli and it was super tasty and loaded with veggies. She immediatly knew this would become a staple dish in her home. We all know fried rice is pretty easy to make but we don't always add fresh veggies. Our recipe includes 9 different vegetables which is why we name it "Rice Fried Vegetables". Packed with 8 cups of veggies and only 1 1/2 cups of rice, the name is very fitting. It has been tested on our children and they gave it a thumbs up. It could've been the chopsticks that sold them, but we arent complaining! The key to using so many veggies is making sure they are thinly sliced. That way they are faster to cook and easier to eat mixed with the rice. Prep the veggies on Sunday and this turns into a 20 minute weeknight meal. Enjoy!



Rice Fried Vegetables

1 1/2 cups of jasmine rice, cooked according to label instructions

3 tablespoons of canola oil

2 medium carrots, peeled and thinly sliced

1 small red pepper, thinly sliced

1 medium zucchini, cut into matchsticks

1 small red onion, thinly sliced and roughly chopped

1/2 cup edamame

2 cobs of corn(remove the corn from the cob)

1/2 cup portobello mushrooms, thinly sliced

1 cup of bean sprouts, set aside a small handful for a garnish

2 cloves of garlic, minced

2 eggs

1/4 cup soy sauce

3 tablespoons of toasted sesame oil

3 scallions, chopped

sesame seeds (optional)

sriracha sauce (optional)


  1. Once the rice is cooked, spread it in a thin layer on a backing sheet to allow it to cool.
  2. Heat your pan on medium high heat and add the canola oil. Saute the veggies, starting with the carrots, red pepper, zucchini, and onions for about 3 minutes until they start to soften. Add the edamame, corn, mushrooms, bean sprouts, and garlic and cook for another 3 minutes.
  3. Push the veggies to one side of your pan and add the eggs. Scramble the eggs in the pan and combine with the veggies.
  4. Add the rice, soy sauce, and sesame oil and stir all the ingredients to combine. Taste the mixture to ensure it is seasoned to your liking. Add a little salt and pepper, if necessary.
  5. Cook the rice mixture for another 5-7 minutes, allowing the bottom layer to get a crust. Stir the mixture again to allow the crispy rice to integrate with the rest of the rice mixture.
  6. Serve in a bowl and top with scallions, sesame seeds, and sriracha sauce. Enjoy!


Shrimp Pesto Pizza


Shrimp Pesto Pizza

Everything about pizza puts you in a happy place. Cheese, sauce, bread... It's easily the most versatile meal you can make. It can be transformed into any meal of the day and most times takes minimal time to prepare. In this recipe, we are using bold flavors to satisfy our pizza craving. This shrimp pesto pizza is Shelly's favorite to make at home because it's super fast and so flavorful! The lemon vinaigrette dressed arugula on top complements the shrimp perfectly and makes you feel like you ordered it from your fav gourmet pizza shop. Enjoy!



Shrimp Pesto Pizza


1/2 pound of large shrimp, peeled and deveined

1/4 teaspoon salt and pepper

1/2 teaspoon oregano

2 garlic cloves, chopped

2 teaspoons olive oil

1 store bought pizza crust, brought to a cool room temperature 

1/2 cup pesto (recipe below) or store bought pesto

1 cup of shredded mozzerella cheese

1 cup of grape tomatoes, halved

2 cups arugula

Dressing for arugula

Juice of a half lemon, about 2 tablespoons

2 tablespoons olive oil

1/4 teaspoon sugar

Salt and pepper, to taste

Pesto Sauce

1/4 cup pine nuts

2 garlic cloves

1 1/2 cups basil

1/4 Parmesan cheese

1/4-1/3 cup olive oil

Salt and pepper, to taste 


1. Preheat your oven to 400 degrees.

2. Prepare the shrimp by heating a pan on medium high heat. Add the olive oil and while it heats up, chop each shrimp into thirds. Season with salt, pepper, and oregano. Add the garlic to the pan and cook for 30 seconds until fragrant. Add the shrimp and cook about 2 min on each side. The shrimp will not be cooked all the way but don't worry it will finish in the oven on top of the pizza. Remove from the pan and set aside. Turn off the stove. 

3. While the shrimp cooks, make the vinaigrette by combining the ingredients in a small bowl and whisking until incorporated. Taste to ensure it is seasoned to your liking. Toss the arugula in the dressing and set aside.

4. Next, make the pesto by adding the first  four ingredients in a food processor. While the ingredients are blending, add olive oil until it forms a paste. Season with salt and pepper and pulse until it is a thick sauce consistency. If you need more olive oil, add a little at a time.

5. Roll out the pizza dough to a round or rectangle crust as thick or thin as you like. 

6. Spread the pesto sauce on the crust.

7. Top with the cheese, garlic shrimp, and tomatoes.

8. Bake the pizza for 18-20 minutes until the cheese is melted and the crust is golden. At the 10 min mark add the arugula on the pizza and finish baking. 

9. Remove from the oven, slice, and enjoy! Serve with the extra arugula for a refreshing side salad. 



Chicken Cutlet Veggie Roll Ups


Chicken Cutlet Veggie Roll Ups

We are always on a quest to find ways to make our chicken dishes more interesting. It's just a no-brainer protein to keep on hand, but you need to have an arsenal of ways to prepare it to prevent it becoming a meal snooze fest!  Here, we've taken chicken cutlets, filled them with veggies and cheese and created a satisfyingly flavorful chicken dish. We hope you likey!


Chicken Cutlet Veggie Rollups

1 lb chicken cutlets

1 bunch chard, cut into squares or strips

1/4 c red bell pepper, diced 

1/4 c onion, diced

1/4 c shredded carrot

1 tomato, diced

2 cloves garlic, minced

1 extra large egg beaten in a deeper bowl 

1 c seasoned Panko crumbs 

1/4 c grated Parmesean 

1/2-3/4 c Mexican blend cheese

Pasta (of your choice/optional)

1 tbls olive oil 

3 tbls balsamic vinegar


Preheat oven to 350. Lightly oil a baking dish or sheet. Whisk olive oil, balsamic, salt and pepper together. 

Combine the veggies with the balsamic blend. Mix well and set aside.

Combine the Panko crumbs with the Parmesean cheese and season lightly with salt and pepper.

Sandwich the cutlets between two pieces of Saran Wrap and pound out lightly. Use a pound/push motion away from your body (or toward if you wish).

Remove top layer of plastic and season each cutlet lightly with salt and pepper.

Sprinkle a layer of cheese on each cutlet, then add a layer of veggies, then another layer of cheese. Do not add to many veggies, as you will not be able to roll them up.

Roll the cutlets as snugly as possible and secure with a toothpick. Then, dip in the egg mixture. 

Next, roll the cutlets around in the Panko Parmesan blend. 

Place in oiled baking dish and cook until golden brown and chicken is done throughout- around 25 minutes. 

While chicken is cooking, prepare the pasta of your choice. Take the remaining veggies and toss with a little olive oil and the hot pasta to wilt down a bit more. Enjoy!


Chipotle Shrimp and Guacamole Stacks


Chipotle Shrimp and Guacamole Stacks

You ever just want a finger food that is not only tasty but satisfying? One that you can feel okay about eating for dinner? We've got that recipe! These stacks take about 20 minutes to make and paired with a simple fruit salad are more than enough for a dinner option. Each stack has a sautéed chipotle-rubbed shrimp and guacamole sitting on a sweet potato chip.  You could also serve these as an appetizer at your next dinner party or potluck. Either way you're winning!


Chipotle Shrimp

1 pound of large shrimp, peeled and deveined

Chipotle powder, salt, and pepper - all to taste

2 tablespoons olive oil


1. Season the shrimp to your taste.

2. Heat the olive oil on medium high heat.

3. Cook the shrimp for 3 minutes on each side until just cooked all the way through and has a nice brown crust. Don't over cook the shrimp.

4. Set aside on a plate on the stove(not on the burner) to keep them warm.

While the shrimp are cooking...

Sweet Potato Chips

2 medium sweet potatoes, peeled and sliced into 1/4 inch rounds

2 cups of corn oil

Salt, to taste


1. Heat the oil in a frying pan until it comes to 325 degrees.

2. Add the sweet potato rounds to the pan without crowding the pan. 

3. Fry until they are golden brown, bubbly, and crispy, about 5 minutes.

4. Remove them and place on a paper towel and immediately season with salt. 

5. Repeat with the remaining potatoes.


2 ripe avocados, roughly chopped

1/2 small red onion, minced

2 cloves garlic, minced 

1/2 jalepeno pepper, minced

Juice of one lime 

Salt, pepper, and cumin - all to taste


1. Combine all ingredients in a bowl while smashing the avocado. 

2. Get ready to stack!


Top each sweet potato round with the guacamole and a chipotle shrimp. Garnish with chopped cilantro and enjoy!