Try It Out Thursday: Parmesan Rosemary Biscuits

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

I haven’t had a lot time for Try It Out Thursday but I decided to do one this week especially because I found a great recipe.

I have always wanted to make biscuits from scratch but I’ve also always thought they would be too complicated to make. It turns out that I WAS WRONG!

I found this great recipe from Texas Girl In Philly !  The recipe looked really legit and sounded delicious so I decided to give it a try last night. I followed this recipe as is and did not change a single thing.

SCORE! The biscuits taste DELCIOUS and work to eat with breakfast or dinner. I had two for breakfast this morning with egg on the inside. They were perfect!

If you’re looking for a good recipe for biscuits, I totally recommend this one!

Here’s what mine looked like:

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They looked so good while they were in the oven and the house smelled absolutely wonderful!

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Hope you get to try them out!

~Mrs Galvan~

Follow Your Heart


I have a life post for you all tonight. It’s something that has been on my mind for awhile now.

I keep seeing these t-shirts and pieces of wall art everywhere that say, “Follow Your Heart”. I always say to myself, “That is NOT sound advice.”

I was looking ahead in my daily calendar and in a couple of days the artwork on it says “Follow Your Heart”and I when I saw it, I was reminded that I have been meaning to blog on this very subject. Here’s how I fixed the calendar page:


If someone tells you to “Follow Your Heart” please do me a favor and RUN! Run as fast as you can from that person and from that advice. I’m sure they mean well but that is just not good advice.

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I’m sure I’m opening up a can of worms by even blogging about this but it’s true! I didn’t think it was true until I thought back on my life and all the things I did because I was “following my heart.” That advice brought me a lot of heartache.

If I had received advice from someone with real life experience that wasn’t only going to tell me what I wanted to hear, I may have saved myself from lots of embarrassment, hurt, frustration, and craziness.

The Bible, God’s Love Letter to us, aka The Manual To Life, says,

 “The heart is deceitful above all things and beyond cure. Who can understand it?”

(Jeremiah 17:9, NIV)

I mean, really, if my heart says, “Oh I love him, I love him, I love him!” but my mind reminds me that he never returns my calls, he ignores me when his friends are around, he laughs AT me when I’m hurting, or best of all he makes me feel small and stupid when he talks to me, then I shouldn’t be listening to my heart!

If my heart says, “You should go ahead and apply for that credit card because you DESERVE all those beautiful clothes” but my mind tells me, “Uh, you don’t make that much money in a month” then I shouldn’t be listening to my heart!

Sometimes our heart says, “Since you’re sad, a triple meat bacon cheeseburger with extra-large fries,  and a dipped ice cream cone will make you feel better” but our mind tells us “You know better than that, those things only help for a moment.” Still, we eat all that stuff and make ourselves sick.

Most of us have heard that little voice that reminds us of the truth, rather than the fairytale we wish was happening around us but we almost always refuse to listen to it because we WANT to listen to our hearts.

The truth is, listening to our hearts gets us in trouble. It puts us in predicaments we don’t need or deserve to be in.

Feelings don’t dictate reality. So, I say. . .


~Mrs Galvan~




Marry Me Macaroni

Yesterday, around 2PM, I got a craving for macaroni and cheese. I haven’t had macaroni and cheese in a very long time. As much cheese as there is in this recipe I won’t have it again for awhile either but when you’re craving something, it’s best just to give in! This is definitely comfort food!

I adapted this recipe from The Pioneer Woman’s Fancy Macaroni 

Marry Me Macaroni

  • 4 cups of cooked elbow macaroni
  • 8 Tbsp of butter
  • ¼ cup all purpose flour
  • ½ cup of half and half
  • 2 cups of whole milk
  • 2 egg yolks (ONLY the yolks)
  • 15 slices center cut bacon
  • 1 Tbsp of bacon grease
  • 2 medium onions sliced
  • 1 head of broccoli or (4 cups) steamed
  • ½ cup shredded mozzarella
  • ½ cup shredded parmesan
  • ½ cup shredded fontina
  • 4 ounces goat cheese

Preheat oven to 350 degrees

  1. Cook bacon until not too crispy. Set aside on a paper towel so that the extra grease drains away. Once it has cooled, crumble or chop the bacon and set it aside. Save one Tablespoon of bacon grease.
  2. In a large sauce pan melt 4 Tbsp of butter and sauté onions for 15-20 minutes on medium low heat until light golden brown. Stir about every 2-3 minutes. When they are done these are called caramelized onions. Set aside.
  3. Shred your cheese while your onions cook.
  4. Pull apart head of broccoli and steam in a microwave safe bowl with cling wrap over the bowl. Do not cover completely, leave one edge open for the steam to escape a little. I did this for 4 minutes in my microwave. Set aside.
  5. In a large saucepan or Dutch Oven, melt the remaining 4 Tbsp of butter and add the bacon grease. Sprinkle in the flour, stir with a whisk and cook for about 2 minutes. This is the beginning of your creamy cheese sauce.
  6. Pour in the milk and half & half and continue to whisk. Cook for 5 minutes. Turn the heat down to low.
  7. In a small bowl beat the egg yolks and then take ¼ cup of the cream sauce and drizzle into the egg yolks as you beat them. Stir well and then pour it into the cream sauce and cook for about 2 minutes. This will bring the egg yolks to the temperature of your cream sauce so that when you add it to the creams sauce you don’t end up with scrambled egg yolks.
  8. Add the Mozzarella, Fontina, Parmesan and Goat Cheese to the mixture and stir until all the cheese is melted. At this point you can turn the heat up to medium so that the cheese will melt well but don’t turn the heat up over that or it will start to burn and stick to the bottom of your pan and that is not good.
  9. Add ¾ of your bacon crumbles, ¾ of your caramelized onions, and all the broccoli to the cheese mixture and stir to combine well.
  10. Add the elbow macaroni. Stir well and make sure that all the macaroni has some sauce on it.
  11. Pour macaroni into a glass baking dish. Evenly sprinkle remaining bacon and caramelized onions on top. If you wanted to add extra shredded cheese at this point, you could do that here. (I added an extra ½ cup of mozzarella and fontina)
  12. Bake in the oven for 20 minutes and serve hot.

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I served The Mister and I a bowl full with warm garlic bread. It was absolutely delicious. When we were done eating he got down on one knee and said that this dish should be called “Marry Me Macaroni” and then he proposed to me. He’s such a cheeseball and that’s part of why I love him so much!

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I hope you enjoy this recipe as much as we did. Who knows, maybe whoever you serve it to will propose to you *wink* It’s definitely a great recipe to make for someone you love to show them how much you love them.

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~Mrs Galvan~



The summer has begun but summer does not equal vacation. We do not have children so there’s no “School’s Out For Summer” singing going on at our house.

I look forward to it being daytime longer because it means I can go for a walk even when I get home from work and it feels like I can get more done in my 24 hour period window.

I live 30 minutes from the beach but I’m not a fan. I am a “Let’s stay in the air conditioner rather than sweat and get grainy sand all over me” kind of girl. I’m not a hater. If you like the beach, WONDERFUL!

I prefer a swimming pool.

My birthday is in August.

I love that this weather instinctively means that it’s time to go and get a raspa or trolebus from a local food stand and that the smell of coconut catches my attention instantly but I don’t like taking my first step outside the door in the morning and already having beads of sweat on my upper lip and having poofy hair. No fun.

It is what it is though. I am exactly where I am supposed to be.
Summer has arrived.


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Summer has arrived.

~Mrs Galvan~

Baked Buffalo Meatballs

Every once in awhile I crave buffalo wings but not because of the chicken itself. It’s because my tastebuds want to taste the vinegary notes of the buffalo sauce on them. So, I was perusing Pinterest and saw a recipe for Taco Meatballs and thought to myself, “If someone can make Taco Meatballs, I can certainly make Buffalo Meatballs!”  So, I did and this is what I came up with. The other great thing about these is that they are not pan fried. I baked them in a 12 count muffin tin. Baking them helped me not make a huge mess and I didn’t have to add any other fat (except cooking spray to the tin) to  keep these babies from sticking.

Buffalo Meatballs

For Meatballs:

  • 1lb Extra Lean ground Turkey
  • 2 Tbsp ground cumin
  • 2Tbsp garlic powder
  • 1 Tbsp ground black pepper
  • 1 Tbsp chili powder
  • 2 Tbsp of Ranch Dressing Powder 
  • 1 egg
  • ½ cup Panko bread crumbs

For sauce:

Preheat Oven to 350 degrees

  1. Spray a  12 count muffin tin with cooking spray and set aside.
  2. Mix all the ingredients for the meatballs in a large bowl.
  3. Make meatballs about the size of a golf ball and place into the muffin tin.
  4. Bake for 25 minutes

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While the meatballs are baking, prepare the buffalo sauce:

  1. Melt 2 Tbsp of butter in a small saucepan
  2. Pour in Flyin’ Saucy sauce and stir until heated.

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When the meatballs are done remove them from the pan, carefully, they are hot (I used a fork) and pour the sauce over them. Push the meatballs around to make sure they get completely covered in sauce.

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The meatballs were moist and the spices in the turkey really popped combined with the buffalo sauce.

I served my meatballs with a fresh cabbage slaw and a tiny bit of ranch dressing to help with the mild heat from the sauce. The sauce is REALLY mild but has a tiny kick of spice in the end notes of it’s flavor.

These are great for watching the game with friends or for a light and spicy dinner.  For me, personally, it’s comfort food.

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Hope you’ll get to make them!

~Mrs Galvan~

Mushroom Stroguignon

Mushroom Stroguignon. What is THAT, you ask? It is my meatless version of Beef Bourguignon and Beef Stroganoff.

As I was cooking and plating I thought, this recipe is basically bourguignon and stroganoff combined.

I had fun making and re-creating this recipe. I adapted  Smitten Kitchen’s Mushroom Bourguignon.

Mushroom Stroguignon

  • 240z package Baby Bella Mushrooms, sliced
  • 2 Tbsp of Olive oil
  • 3 Tbsp Butter (divided)
  • 1 cup of pearl onions
  • 3 cloves garlic, minced
  • 3 carrots peeled & chopped
  • 6 baby red potatoes, chopped
  • 2 cups of vegetable stock
  • 1 1/2 Tbsp Adam’s Reserve Burgundy Wine Reduction
  • 1 Tbsp all purpose flour
  • 1 Tbsp cold water



1. Sauté sliced mushrooms on medium high heat in 2 Tbsp butter and olive oil for about 5 minutes in a dutch oven or large saucepan. Stir gently so that the mushrooms don’t stick to the bottom of the pot.




2. While mushrooms are cooking prepare pearl onions like this.

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3. Transfer mushrooms to a bowl and set aside.

4. Lower heat to medium and add  carrots, potato, onion and 1 Tbsp butter to the same pot and sauté for 5 minutes.


5. Add minced garlic and continue sautéing for another 2-3 minutes.

6. Add Adam’s Reserve Burgundy Wine Reduction  and stir to combine.  Use this little bit of liquid to scrape the pot with your spoon to get all the tasty bits off the bottom of the pot. I found this at my local HEB Plus at the Cooking Connection. (this is the only link I could find for the wine reduction–the link above is for the Port Wine Reduction)


7. Add back the mushrooms and the liquid that they have created back into the pot.

8. Pour in vegetable stock and allow to simmer on medium low heat for 10 minutes.

8. In a small cup mix water and flour until flour is diluted and pour into the pot. This will help thicken the liquid.

9. Allow to simmer for another 10 minutes.


10. Serve over prepared egg noodles.


It was absolutely delicious and even better after the leftovers sat in the fridge overnight.

This definitely fits in my category of comfort food and will be a wonderful addition to the food I love to make during the fall. I love that it doesn’t have meat and the great thing is that the meat isn’t missed in this dish at all.

~Mrs Galvan~




Peeling Pearl Onions

I have been avoiding pearl onions for some time now. You’re probably wondering why anyone would avoid such a cute, innocent, tiny onion. Well, my problem with pearl onions is they are a big pain to peel.

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You would think that since they are so little that they would be easy to peel. However, they are not. I’ve cut off the ends and peeled them before but then you’re left with almost nothing. So, I set out to figure out how to peel these delicious cuties in the easiest way possible. I went through many blog posts and how-to pages.

Finally, I just decided to blend a few ideas together.

How To Peel Pearl Onions

1. Bring some water to a boil

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2. Drop your pearl onions in the boiling water. (Careful not to splash yourself)

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3. Let them boil for 1-2 minutes.

4. Take the pot off the stove and pour over a colander.

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5. Then pour your onions into a bowl with cold water. (Everything I read online said to pour into an ice bath but I felt like that was a waste of ice so I just used very cold water) Let them sit in the cold water for 1-2 minutes.

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6. Then place an onion between your thumb and  pointer finger.

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7. Then squeeze, like this:

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I love using pearl onions in beef bourguignon. The first time I made beef bourguignon I added these cute little onions, peel and all. Yea, pretty gross. I had no idea, LOL!

Now that I can quickly and easily peel them at least one of my favorite recipes will be easier to make. Maybe I’ll make it more often.

~Mrs Galvan~


Perfect Timing, Perfect Peace


There are hardly enough hours in the day lately. Anybody else feel me? I haven’t posted any new recipes or even hardly any pictures because my schedule is jam packed.

I get up in the morning, get ready for work, pack mine and the Mister’s lunch, go to work, fulfill my evening ministry stuff, pick up the Mister from work and by the time we get home, it’s time to crawl into bed again.

I’m tired. I know a lot of you are thinking, “You have no idea! You don’t even have kids!” Yea, I know. Don’t remind me.

All week I thought about how we don’t have any children yet. We’ve been trying to get pregnant for years now but it just hasn’t happened. I’ve had peace in that. Usually, Mother’s Day is hard for me but as I’ve thought about it, I realize that God is showing us mercy in this season of our lives.

Do we want children?

ABSOLUTELY but I think I have finally grasped what the phrase, “In God’s time” means.

I read this the other day and found it fitting…

“Timing is so important! If you are going to be successful in dance, you must be able to respond to rhythm and timing. It’s the same in the Spirit. People who don’t understand God’s timing can become spiritually spastic, trying to make the right things happen at the wrong time. They don’t get His rhythm – and everyone can tell they are out of step. They birth things prematurely, threatening the very lives of their God-given dreams.” – T. D. Jakes

So, until God’s time is right we will wait.

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Waiting patiently,

Mrs Galvan

#FindItAtTarget Voxbox: Carol’s Daughter

I am a part of this super neat program called Influenster and last month they sent me the #FindItAtTarget Voxbox.


This box included one item that could be found at Target. I was sent a Black Vanilla Hair Smoothie by Carol’s Daughter. It was sent to me for free by Influenster.


It is basically a deep conditioning treatment for your hair. It is not a smoothie to drink. (When I posted that I had received this item on Facebook, someone asked what it tasted like and if I could let them taste it. That’s what happens when you add the word “smoothie” to product names)

I love this stuff and it smells absolutely delicious!

It has “No Silicones, No Parabens, No Mineral Oil, No Artificial Colors, and No Petroleum.”

It didn’t weight my hair down like other conditioners do. Did I mention that it smells delicious?!?

Should you try it? If your hair is dry and brittle, ABSOLUTELY! Oh and you can #FindItAtTarget!

~Mrs Galvan~

Carnival of Bow Ties Pasta

I am very embarrassed to talk about this but my pantry is in a very, very sad state. It’s actually my least favorite space of the house. I really have no idea what my pantry houses. It does not have a light in it and I think that’s the biggest problem. A problem that needs to be remedied soon.



Pretty terrible huh? Please don’t judge me for being transparent in this area of my life.

I have yet to organize this space. A couple of friends have organized it once or twice for me but usually within a week, it’s back to looking like someone just tossed bags of groceries into it.

The other night, I decided that I wanted pasta for dinner and then I remembered that I had not bought any pasta as of late. . .or DID I?

I got up and went to the pantry and actually got a little anxious standing there staring into the abyss of boxes, cans and bags that is my pantry closet. I started rummaging through and lo and behold, I found a bag of HEB Farfalle (aka Bow Tie pasta) Garden Pasta. I actually held it up in the air and chimed, “Yes!!” to myself.


I think Farfalle pasta is so cute!


I continued to look in the pantry and found a jar of pasta sauce that I had purchased as part of a promotion at HEB. It’s called HEB Cajun Spicy Pasta Sauce. I remember thinking, when I bought it, that I could use it to make my own version of Bow Tie Festival and THAT’S why I had Farfalle in the pantry. I had a total, “OH YEAAAA…that’s why I have this pasta!” moment. Apparently, my memory isn’t always great either.



(I also had my overgrown green onions on the counter that really needed to be used so it was easy to decide what to make!)



Carnival of Bow Ties Pasta


  1. Cook bacon, and place on a paper towel. Set aside. Allow to cool.
  2. Place the pasta in a pot of boiling water and follow directions on the package. (I usually cook the pasta 1 minute less than stated so that it is “al dente”
  3. Once pasta is done pour through a strainer and leave some of the pasta water at the bottom.
  4. Lower the heat on the stove to med-low and place the pot back on the burner.
  5. Pour in the jar of pasta sauce and stir until distributed throughout.
  6. Add in the frozen peas, Parmigiano-Reggiano and bacon and mix well.
  7. Sprinkle the green onions over the pasta in the pot.
  8. Serve hot.





It was delicious and it hit the spot so perfectly. The Mister and I ate and still had enough to pack up for lunch the next day.

Go on now, go and make it. It doesn’t take very long and is great to make on one of those really busy days. You can also add chicken to this. (I personally would go buy a rotisserie chicken, shred it up and add it.) O – M – Foodie Goodness!

~Mrs Galvan~