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Healthy Banana Chocolate Chip Mini Muffins
Healthy Banana Chocolate Chip Mini Muffins
Crispy Potato Tacos with Beef
Crispy Potato Tacos with Beef
Banana Snack Cake with Chocolate Chips & Crumble Topping
Banana Snack Cake with Chocolate Chips & Crumble Topping
Spring Strawberry Shortcake Trifle
Spring Strawberry Shortcake Trifle
Cheese Stuffed Chicken Bites (High Protein Mozzarella Bites)
Cheese Stuffed Chicken Bites (High Protein Mozzarella Bites)
Butter Pecan Coffee Cake Loaf with Brown Butter Maple Glaze
Butter Pecan Coffee Cake Loaf with Brown Butter Maple Glaze
Creamy Roasted Red Pepper Sausage Pasta
Creamy Roasted Red Pepper Sausage Pasta
Cinnamon Scones
Cinnamon Scones
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  • Healthy Banana Chocolate Chip Mini Muffins

    Soft, Fluffy Mini Muffins for Summer Snacking If your house is anything like mine during the summer, the phrase “I’m hungry!” starts about five minutes after breakfast and somehow never stops. That’s exactly why I love having a batch of these Healthy Banana Chocolate Chip Mini Muffins on […]

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  • Crispy Potato Tacos with Beef

    Crispy Potato Tacos with Beef If you’re looking for a fun twist on taco night, these Crispy Potato Tacos with Beef need to be on your menu. They’re inspired by traditional tacos de papa, but I added seasoned ground beef to make them a little heartier and more […]

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Hello, I’m Gina

Welcome to my little corner of the internet. I love cooking and sharing easier, healthier recipes for families and individuals. You’ll also see tidbits of mom life and lifestyle. Hope you enjoy your visit to the site!

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What to Make for Dinner

Creamy Roasted Red Pepper Sausage Pasta

February 2, 2026

Crispy Cheeseburger Egg Rolls with High-Protein Burger Sauce

November 19, 2025

Pumpkin Ricotta Gnocchi

October 29, 2025

Pumpkin Goat Cheese Galette

October 6, 2025

Sweet Treats

Banana Snack Cake with Chocolate Chips & Crumble Topping

April 17, 2026

Spring Strawberry Shortcake Trifle

March 19, 2026

Butter Pecan Coffee Cake Loaf with Brown Butter Maple Glaze

February 15, 2026
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How to have the perfect summer pizza night with Ca How to have the perfect summer pizza night with Carandiniโ€™s artisanal glazes

Caption
Pizza night ๐Ÿ• I fired up the BBQ and made two grilled pizzas, each finished with a different @carandinius glaze. 

The first is a Prosciutto Burrata Pizza finished with the Carandini Strawberry Glaze with Balsamic Vinegar of Modena. The second is a Potato Bianca Pizza with mozzarella, fontina, burrata, and the Carandini White Lemon Glaze with Sweet White Vinegar. Both are simple to make but taste incredible.

Prosciutto Burrata Pizza
Stretch 1 pound of pizza dough and brush one side with olive oil. Grill over 400ยฐF for 2โ€“3 minutes, remove, then top with 1ยฝ cups shredded mozzarella. Cook for another 6โ€“8 minutes. Finish with torn burrata, prosciutto, fresh arugula, cracked black pepper, and a drizzle of Carandini Strawberry Glaze with Balsamic Vinegar of Modena.

Potato Bianca Pizza
Start with another pound of pizza dough and grill the same way. After removing, top with 1 cup shredded mozzarella, 1 cup shredded fontina, one paper-thin sliced Yukon Gold potato, grated Parmesan, salt, and pepper. Cook 6โ€“8 minutes with the lid closed, then finish with burrata, fresh chives, and a drizzle of Carandini White Lemon Glaze with Sweet White Vinegar.

Carandini has been producing hand-crafted balsamic vinegars using traditional family methods. Launched last year in the US, I found both glazes at Whole Foods, but you can also grab them on Amazon (check out my storefront), and theyโ€™re such an easy way to elevate homemade pizza night.

I cooked the pizzas on the BBQ at 400ยฐF. My biggest tip if youโ€™re making the Potato Bianca: slice the potatoes paper thin (a mandoline is your best friend!) or they wonโ€™t cook through before the crust is done.
Summer = sandwich season. And Iโ€™ve got the perfect Summer = sandwich season. And Iโ€™ve got the perfect one!  The Italian chopped grinder is so flavorful.  And if you want to skip the bread, it makes a great salad. 

Romaine hearts
Salami
Pepperoni
Hot ham
Provolone
Pepperoncini
๐Ÿ‘‰Give it all a good chop the add:
Olive oil
A splash a red wine vinegar or apple cider vinegar
A little salt & pepper
Dash of dried oregano
A spoonful of mayo
Been having this combo weekly for months. The cris Been having this combo weekly for months. The crispy cheese and egg combo is elite. It makes for a very satisfying breakfast or lunch. 

In a nonstick skillet, melt a little shredded cheese on top with a cut hard boiled egg. Once the cheese is crispy removed. I like to put mine on a little avocado toast. And I always add some hot sauce or fresh herbs.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
How to have the perfect summer pizza night with Ca How to have the perfect summer pizza night with Carandiniโ€™s artisanal glazes

Caption
Pizza night ๐Ÿ• I fired up the BBQ and made two grilled pizzas, each finished with a different @carandinius glaze. 

The first is a Prosciutto Burrata Pizza finished with the Carandini Strawberry Glaze with Balsamic Vinegar of Modena. The second is a Potato Bianca Pizza with mozzarella, fontina, burrata, and the Carandini White Lemon Glaze with Sweet White Vinegar. Both are simple to make but taste incredible.

Prosciutto Burrata Pizza
Stretch 1 pound of pizza dough and brush one side with olive oil. Grill over 400ยฐF for 2โ€“3 minutes, remove, then top with 1ยฝ cups shredded mozzarella. Cook for another 6โ€“8 minutes. Finish with torn burrata, prosciutto, fresh arugula, cracked black pepper, and a drizzle of Carandini Strawberry Glaze with Balsamic Vinegar of Modena.

Potato Bianca Pizza
Start with another pound of pizza dough and grill the same way. After removing, top with 1 cup shredded mozzarella, 1 cup shredded fontina, one paper-thin sliced Yukon Gold potato, grated Parmesan, salt, and pepper. Cook 6โ€“8 minutes with the lid closed, then finish with burrata, fresh chives, and a drizzle of Carandini White Lemon Glaze with Sweet White Vinegar.

Carandini has been producing hand-crafted balsamic vinegars using traditional family methods. Launched last year in the US, I found both glazes at Whole Foods, but you can also grab them on Amazon (check out my storefront), and theyโ€™re such an easy way to elevate homemade pizza night.

I cooked the pizzas on the BBQ at 400ยฐF. My biggest tip if youโ€™re making the Potato Bianca: slice the potatoes paper thin (a mandoline is your best friend!) or they wonโ€™t cook through before the crust is done.
Summer = sandwich season. And Iโ€™ve got the perfect Summer = sandwich season. And Iโ€™ve got the perfect one!  The Italian chopped grinder is so flavorful.  And if you want to skip the bread, it makes a great salad. 

Romaine hearts
Salami
Pepperoni
Hot ham
Provolone
Pepperoncini
๐Ÿ‘‰Give it all a good chop the add:
Olive oil
A splash a red wine vinegar or apple cider vinegar
A little salt & pepper
Dash of dried oregano
A spoonful of mayo
Been having this combo weekly for months. The cris Been having this combo weekly for months. The crispy cheese and egg combo is elite. It makes for a very satisfying breakfast or lunch. 

In a nonstick skillet, melt a little shredded cheese on top with a cut hard boiled egg. Once the cheese is crispy removed. I like to put mine on a little avocado toast. And I always add some hot sauce or fresh herbs.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
How to have the perfect summer pizza night with Ca How to have the perfect summer pizza night with Carandiniโ€™s artisanal glazes

Caption
Pizza night ๐Ÿ• I fired up the BBQ and made two grilled pizzas, each finished with a different @carandinius glaze. 

The first is a Prosciutto Burrata Pizza finished with the Carandini Strawberry Glaze with Balsamic Vinegar of Modena. The second is a Potato Bianca Pizza with mozzarella, fontina, burrata, and the Carandini White Lemon Glaze with Sweet White Vinegar. Both are simple to make but taste incredible.

Prosciutto Burrata Pizza
Stretch 1 pound of pizza dough and brush one side with olive oil. Grill over 400ยฐF for 2โ€“3 minutes, remove, then top with 1ยฝ cups shredded mozzarella. Cook for another 6โ€“8 minutes. Finish with torn burrata, prosciutto, fresh arugula, cracked black pepper, and a drizzle of Carandini Strawberry Glaze with Balsamic Vinegar of Modena.

Potato Bianca Pizza
Start with another pound of pizza dough and grill the same way. After removing, top with 1 cup shredded mozzarella, 1 cup shredded fontina, one paper-thin sliced Yukon Gold potato, grated Parmesan, salt, and pepper. Cook 6โ€“8 minutes with the lid closed, then finish with burrata, fresh chives, and a drizzle of Carandini White Lemon Glaze with Sweet White Vinegar.

Carandini has been producing hand-crafted balsamic vinegars using traditional family methods. Launched last year in the US, I found both glazes at Whole Foods, but you can also grab them on Amazon (check out my storefront), and theyโ€™re such an easy way to elevate homemade pizza night.

I cooked the pizzas on the BBQ at 400ยฐF. My biggest tip if youโ€™re making the Potato Bianca: slice the potatoes paper thin (a mandoline is your best friend!) or they wonโ€™t cook through before the crust is done.
Summer = sandwich season. And Iโ€™ve got the perfect Summer = sandwich season. And Iโ€™ve got the perfect one!  The Italian chopped grinder is so flavorful.  And if you want to skip the bread, it makes a great salad. 

Romaine hearts
Salami
Pepperoni
Hot ham
Provolone
Pepperoncini
๐Ÿ‘‰Give it all a good chop the add:
Olive oil
A splash a red wine vinegar or apple cider vinegar
A little salt & pepper
Dash of dried oregano
A spoonful of mayo
Been having this combo weekly for months. The cris Been having this combo weekly for months. The crispy cheese and egg combo is elite. It makes for a very satisfying breakfast or lunch. 

In a nonstick skillet, melt a little shredded cheese on top with a cut hard boiled egg. Once the cheese is crispy removed. I like to put mine on a little avocado toast. And I always add some hot sauce or fresh herbs.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.

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