Snapperwhipper

Everything life + style…big to small…luxe to basic

Teen Girl Gift Guide ~ 2025

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Stocking Stuffers for the whole family ~ 2025

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Salmon Sheet Pan

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Buffalo Chicken Meatballs

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Chili-Lime Halibut with Corn Saute

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Kale Salad

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Book Gifts 2019

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Gifts for Her 2019

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Mozzarella Stuffed Meatballs

After a bitter cold day, I was craving warm, comfort food for dinner. I typically love @snoopnattynat’s recipes and when I came across this one on her site it seemed like a perfect fit. I’m thankful to report that it checked all the boxes and was delicious. You could easily sub ground beef, pork or turkey for the chicken but I loved it “as is”! We topped a small pile of arugula with shaved parmesan and a drizzle of lemon dressing and our meal was complete. This will be a recipe I make over and over for my crew but I think it’ll also become a favorite of mine to make and bring to a friend when needed. 

Xx, Heather

-INGREDIENTS-

1 lb ground chicken

1/2 cup grated parmesan

1/3 cup whole wheat panko breadcrumbs

2 eggs

1/2 teaspoon oregano

1/2 teaspoon parsely

1/2 teaspoon red pepper flakes

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

Mozzarella balls (bocconcini)

1/2 cup flour

1/2 cup olive oil

1 jar of marinara (I prefer Victoria Organic Marinara or Victoria Marinara with Avocado Oil)

Basil leaves (optional for garnish)

-PREPARATION-

1.Combine chicken, parmesan, breadcrumbs, eggs, oregano, parsley, red pepper flakes, salt and pepper with your hands until evenly mixed.

2. Form small meatballs and insert a mozzarella ball in the middle. Be sure the chicken mixture is covering all of the mozzarella ball.

3. Roll each meatball in a shallow bowl of flour. Tap off excess flour and set aside.

4. Preheat oven to 350 degrees F.

5. In an oven-proof skillet, heat the olive oil. When oil is hot, add the meatballs and brown all sides. (about 4 minutes on each side)

6. When all meatballs are browned, add the marinara sauce and stir to cover all meatballs in some of the sauce.

7. Transfer the skillet with the meatballs and marinara to the oven and let them cook for about 12-15 minutes.

8. Top with any of the following, parmesan cheese, cut basil leaves or more mozzarella balls. Serve immediately.

Steak Fajita Chili

The cooler temperatures have finally arrived and in our house that means bowls of chili, soup and stew will start to appear again on a regular basis! The smell of the ingredients slowly cooking together makes me want to invite family and friends over to share a bowl (or two)! If you like steak fajitas, this one is for you! The recipe below is adapted from one I found in Cooking Light. I love it with a little shredded cheese, a dollop of sour cream and diced avocado on top! Try it out and enjoy!
Xx, Heather

-INGREDIENTS-

1 Tablespoon olive oil

1 1/2 beef chuck-eye steak cut into 1 inch cubes

1 white onion, halved and thinly sliced

8 garlic cloves, minced

2 Tablespoons chili powder

1 Tablespoon chopped, canned chipolte chile in adobo sauce

2 teaspoons ground cumin

2 – 15oz. cans, unsalted dark red kindey beans, rinsed and drained

1 – 28oz. can, unsalted diced tomatoes, do not drain

2 cups, unsalted chicken stock

1 – 15oz. can, unsalted pinto beans, rinsed and drained

1 1/2 teaspoon kosher salt

2 cups, yellow bell pepper, cut into strips

1 1/2 cups, red bell pepper, cut into strips

1/2 cups, orange bell pepper, cut into strips

1 ripe avocado, diced

1/2 cup sour cream (can use low-fat if you wish)

1/2 cup shredded colby & monterey jack cheese

1/2 cup, chopped green onions for garnish (optional)

Radishes, thinly sliced for garnish (optional)

-PREPARATION-

1. Heat oil in a large Dutch oven over medium-high heat. Add steak pieces, cook, stirring occationally until browned, about 6 minutes. Remove browned steak and set aside.

2. Add onion and garlic to pan. Occasionally stir until the onion is tender, about 6 minutes.

3. Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly for a minute. Add kidney beans, tomatoes, chicken stock, pinto beans and salt. Bring to a boil.

4. Return steak, cover and reduce heat to low. Simmer for 30 minutes.

5. Stir in bell peppers and cook until steak is tender, approximately 35-45 minutes.

6. Serve chili in bowls and garnish with desired toppings – avocado, sour cream, shredded cheese, green onions, and sliced radishes.

Amazon Haul – September 2019

Here’s a round up of some of my favorite Amazon purchases in September!

Chasing My Cure by David Fajgenbaum – If you’re searching for your next book, look no further! This medical real-life story follows Dr. Fajgenbaum’s journey as he works to find a cure for his own, rare disease. It’s fascinating and inspirational all at the same time and will make you rethink what matters most to you and how your spend your time.

Skin-So-Soft Bug Guard – This is my go-to bug spray and I just had to order more since this seems we’re still dealing with summer temperatures! Both my daughter and I are bug magnets and this one not only works well but also has a pleasant smell.

Charcoal Bags and Odor Remover – I ordered these because my 7 year old son plays hard, sweats a ton and his sneakers needed major help in the odor department. His last pair were hopeless but I ordered these and started using them every night in his new sneakers and so far, so good!

Nordic Naturals – Ultimate Omega Jr. – These fish oil soft gels are geared towards kids. They have with a strawberry flavor and are easy to swallow due to their small size. They are also the only type of fish oil pills I can get my kids to take without complaints!

Reusable, Silicone Stretch Lids, 12 Pack – I bought these after seeing them in an ad and use them so much more than I would have ever imagined. When I open a melon and only use half, over bowls of precut veggies, when the kids don’t finish fruits I throw a lid on and they become part of breakfast! They are so versatile!

LOOK by crewcuts Girls’ 3/4 Sleeve Top – I bought this for my daughter, Grace when I was doing back to school shopping. As soon as the never-ending hot weather goes away, I’m sure it’s going to be a favorite here! It’s a nice weight and it will go with everything!

Ring Pro – We went back and forth on getting the Ring doorbell for a while. We eventually bought the Pro version and I’m so glad we did! We use it in several ways. We now know when packages are delivered so we can ask a neighbor to bring them in when we’re not going to be home. When my husband travels and I’m home with the kids alone, I can see who is at the door and speak with them through my cell phone app before deciding to answer or not. The app also provids neighborhood crime updates so we can stay informed about what’s happeneing around us. If you’re on the fence, go for it! It’s worth the peace of mind.

Takeya Actives Insulated Stainless Water Bottle, 18oz. – This water bottle hold 18 oz.! The cap is attached, which means it can’t get lost! Hallelujah because these are my kids everyday water bottles and I’m sure we’d lose caps left and right if they weren’t attached. The double wall keeps the water cold all day. We also plan on testing how well it holds warm liquids if the temps ever drop! (Stay tuned)

These bag clips were a last minute purchase one night after I broke another plastic version. I wanted a durable clip that wouldn’t break and these have been great! They’re strong and work will in both the pantry and fridge/freezer!

Folex – This carpet cleaner has been a life saver too many times to count. A friend recommended it to me after we got our chocolate lab and it’s not only been invaluable with him but has been used time and time again since having kids.

Roasted Brussel Sprouts & Pancetta

Side dishes can often be an after thought. I find myself going with one of the three default, “everyone likes these” recipes all the time but I’m constantly looking for new ideas. Growing up I wouldn’t touch a brussel sprout but after trying them at a local restaurant, I decided I needed to start experimenting with them more in the kitchen. This recipe is adapted from one in the Sheet Pan Suppers cookbook. It’s easy to pull together and the flavors are incredible! Enjoy!
Xx, Heather

-INGREDIENTS-

3 Tablespoons, extra virgin olive oil

2 lbs brussel sprouts, trimmed and halved

4 ounces pancetta, diced

1 shallot, thinly sliced

3 cloves of garlic, minced

1/2 teaspoon fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Post prep, pre oven!

-PREPARATION-

1.Preheat oven to 425 degrees F, with rack in center of oven.

2. Toss together brussel sprouts, extra virgin olive oil, pancetta, shallot, garlic, thyme, salt, and pepper in a bowl and mix well.

3. Spread mixture in a sinlge layer on a sheet pan and roast until the pancetta is crisp and the brussel sprouts are browned and slightly charred, 20-30 minutes.

4. Remove the sheet pan from the oven and transfer the contents to a serving bowl. Serve immediately.

5. Optional – add shaved parmesan, pomegranate seeds or toasted pine nuts to the top.

Pork Tenderloin, Squash, Apples and Onion

Fall is officially here and while our temps are still in the high 80’s and low 90’s I was excited to feel cooler nights this past weekend. I love fall and all the things it represents – football, sweaters, leaves changing colors, fire pits and s’mores, bowls of chili, pumpkins, oyster roasts and the list goes on and on. To kick off fall I decided to make a recipe from a cookbook I pull out all the time, Sheet Pan Suppers. The idea of putting the entire meal on a pan, popping it in the oven and being done makes me very happy some nights. This one takes minimal prep and the combination of the pork tenderloin, butternut squash, apples and onions is perfect!
Enjoy! Xx, Heather

-INGREDIENTS-

4 Cups, peeled butternut squash (chopped into 3/4 inch chunks)

2 Granny Smith apples, peeled & cored (chopped into 3/4 inch chunks)

1 large red onion, cut into 1/2 inch chunks

3 cloves garlic, thinly sliced

1/4 Cup extra virgin olive oil

1 1/2 teaspoons kosher salt

1 teaspoon chopped fresh thyme leaves

2 pork tenderloins (1 pound each) trimmed of visible fat

1 teaspoon ground mustard (I use Colman’s – it’s so good!)

1/2 teaspoon freshly ground pepper

-PREPARATION-

1.Preheat oven to 450 degreee (make sure rack is in center position) and line a sheet pan with parchment paper.

2. Toss together squash, apples, onion, garlic, olive oil, 1/2 teaspoon salt, and thyme and spread evenly on the sheet pan.

3. Dry the pork tenderloins with a paper towel and rub with the remaining 1 teaspoon of salt, herbs de Provence, ground mustard and pepper until coated on all sides.

4. Place pork tenderloins on top of the vegetables leaving some space in the middle.

5. Roast the pork tenderloins for 15 minutes, then use tongs to flip the tenderloins over. Continue to roast for about an additional 12 minutes. (If using a thermometer the thickest part should register 145 degress.

6. Remove from oven and loosely cover with aluminum foil for 10 minutes before slicing. (This helps the pork remain juicy, so try not to skip it!)

7. Serve sliced pork tenderloin along side the roasted vegetables.