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Gina Gibson

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Breakfast Strata

January 4, 2024 by Gina +

Toasted bread, breakfast sausage, cheese, and eggs. What more could you need for a breakfast? I will also add that it can easily be made ahead and it loaded with protein. What a great way to start the day. Every Christmas morning I host all our family for presents and breakfast. Breakfast includes a bagel bar and some type of baked egg dish. This year we went with this strata and it's

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Filed Under: Breakfast, Recipes

Chili Mac & Cheese

November 30, 2023 by Gina +

A big dish of total comfort food. Combining mac and cheese with a meaty chili to make what I like to call Chili Mac. Grab a spoon and dive into this pot. One-pot dishes and casseroles were big in my house growing up. Because of that, this chili mac and cheese is somewhat nostalgic and very comforting. The beef chili combo with pasta kind of reminds me of hamburger helper in a way. Does

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Filed Under: Dinners, Recipes

Cream Puffs

November 29, 2023 by Gina +

Looking for a healthier treat that's sweet and delicious but also easy to make? Cream puffs. Puff pastry filled with a creamy, lightly vanilla-flavored filling, and topped with fresh fruit is a deliciously light dessert. These cream puffs are so pretty and look pretty impressive but they are actually rather easy to make. The outside is puff pastry bakes in a muffin tin. Take a spoon

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Filed Under: Desserts, Recipes, Snacks

No-Bake Apple Pie Cheesecake

November 8, 2023 by Gina +

Cheesecake is one of my favorite desserts so when I say this no-bake apple pie cheesecake is one of my favorites, well that means a lot! And one of the best parts is that it's almost sugar-free but doesn't sacrifice any flavor. The creamy and light cheesecake is topped with a delicious apple mix too that really kicks it up in flavor. So a pie is easy but I actually prefer to make

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Filed Under: Desserts, Recipes, Snacks

Boursin Mac and Cheese

November 6, 2023 by Gina +

Who doesn't love mac and cheese? We sure do, and this creamy version with a block of Boursin cheese is incredible. It also happens to be pretty easy and only uses a few ingredients. The buttered breadcrumbs on top are extra but highly recommended. This Boursin mac and cheese will be a family favorite. There are so many ways to make homemade mac and cheese. We try different methods but

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Filed Under: Appetizers, Dinners, Recipes

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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 it’s going to be on repeat all season long.

It’s everything I want in a potato salad—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. ☀️🥔
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, here’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.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
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 it’s going to be on repeat all season long.

It’s everything I want in a potato salad—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. ☀️🥔
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, here’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.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
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 it’s going to be on repeat all season long.

It’s everything I want in a potato salad—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. ☀️🥔
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, here’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.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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