Posts for Cooking Category

Posted In Cooking, Create

HomeMade Organic Baby Food!

jessica | March 7, 2016

Baby Gus is ready for baby food! We are so excited to start on solids, what better way to do it than making our own with fresh organic fruits and vegetables!? Baby foods off of the shelves have so many preservatives and plus they are yuck! I don’t blame babies for not liking them! When making your own baby food, you know exactly what is going into it and it tastes better because it’s the REAL deal! So I encourage all you mothers out there to start making your baby’s food, and on the bright side it saves so much money!



Shelf Baby Food vs. HomeMade Baby Food

  1. Shelf food is good for up to 3 years vs. home made baby food is good for 3 days in the fridge and 30 days in the freezer!
  2. Shelf food cost roughly $0.50 a container which is about $20.00 for 40 containers  vs. me spending roughly $8.00 and making 40 containers of baby food!
  3. Shelf food has added preservatives vs. home made food just added water!

Do I Have You Convinced Yet?

Here’s how easy it is to make a months worth of baby food in just a few hours!

Start off  going to your local market and getting organic fruits and veggies! I started off with bananas, apples, pears, sweet potatoes, carrots, squash, and avocadoes. Make sure to wash them thoroughly when you get home!



I bought a baby bullet system to make my baby food because it is easy. It has a recipe book with nutritional information about each fruit and vegetable and what they do to help your baby. Bonus? It was fairly cheap! You can find them at Walmart, Target, Toys-r-us, Amazon, and I’m sure many other places. The System comes with the blender, small cup blender, 6 baby food jars with date dial, spatula, and an easy pop batch tray.  Cost- $59.99.  The steamer cost-$29.99.  You can use any blender, steamer or even boil them!


After I washed all my fruits and veggies, I started first with the squash and I peeled and cut into 1/4 pieces. Then I  placed them into the steamer. (the steamer has a great instruction manual. Which explains what setting and how long each fruit or vegetable needs to steam for!)  You can also boil them if you do not have a steamer. Just make sure they are cooked all the way.


After the squash is cooked,  put it in the blender with about a 1/4 cup of water ( I use nursery water to steam and to puree it).



This is with about a 1/4 cup nursery water. The left picture is squash which isn’t as thick as the sweet potatoes pictured on the right. I started out with the thinner purees at first and thickened them as he got used to them. Add water according to the desired thickness: more water for it to be thinner and less for it to be thicker. ( The baby bullet has a guide to how much water you should place in each puree).



Then pour the purees into the easy pop out batch tray and its ready to freeze! Or you can go to Walmart and get easy pop out ice trays for only $2.34!  Remember: They are good for 30 days in the freezer and 3 days in the fridge!



You can also put them into the Baby Bullet  jars and put them into your fridge.  The jars have a date dial, so you can know when you made them!  Another option is an Infintino Simple Squeeze Set (you can get at Walmart, Amazon or Infintino.com). They are so handy and you can freeze them too!



We now have our frozen baby food! I also bought some Ziploc Tupperware to put the frozen food in so it can thaw and be ready to eat or to take on the go!

(If you notice, I wrote with a dry erase marker on the front of the trays. So I would know the date and what food were in the trays).

 Helpful Tips

  • You only have to steam hard fruits and veggies such as:
    • squash
    • sweet potato
    • carrots
    • apples
    • pears
    • etc.
  • You don’t have to steam anything that is soft just peel and blend! Such as:
    • bananas
    • avocados
    • etc.
  • I take the skin off everything. And if something has a for I remove that as well.
  • Make sure to always write the date somewhere (I use a dry erase marker)!


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Posted In Cooking

Jeps Homemade Pizza

jessica | February 24, 2016


Pizza Dough



  • 2 tbsp Olive Oil
  • 3 1/2 – 4 Cups Bread Flour
  • 1 tsp Sugar
  • 2 tsp Salt
  • 1 1/2 Cups Water (110 degrees)
  • 1 Envelope Yeast


I use a dough hook to knead my dough, or you can do it by hand.

How To:


Add bread flour, yeast, and sugar into a bowl and mix it. (I mix with the dough hook)


Tip: Use a flat edge of something to scrap off the extra four off the top of the measuring cup to get an exact amount.


While mixing add water (remember to make sure the water is hot at about 110 degrees), add olive oil, and add salt last.


Mix until it becomes a ball, add more water if the dough is too dry but remember you don’t want it too sticky, if it is too sticky add more flour.


 In a metal bowl rub the complete inside with olive oil. Then, put the dough in the bowl and rub the ball of dough with oil.


It should look something like this.


Cover with a kitchen towel and sit in a warm dry place for about an hour for the dough to rise. ( I put it by the stove top so while I am cooking the pizza sauce some off the heat will warm it)

While the dough rises start cooking the pizza sauce. (Recipe Below)


The dough should look like this once it rises.


Once dough rises, flour a clean dry surface.


Place dough on flour and toss the dough so it gets covered with flour.


Cut dough into 3 even sections.


Form all 3 pieces of dough into a slight ball.


Then cover with  a kitchen towel and let it sit for about 10 minutes so the dough can rest.


After the dough has rest roll out the dough, keep adding flour as you go so it doesn’t stick and tear. You want the dough pretty thin.


On your peel add a little cornmeal this will keep the pizza from sticking on there.


Put the dough on the peel.


Add the sauce.


Add Mozzarella cheese, then add any other toppings you like.

And its ready to bake!

How to cook in a pizza oven below!

Pizza Sauce



  • 1 Quart Jar of Canned Tomatoes
  • 1/2 of a 29oz Tomato Sauce
  • 3/4 of a 6oz Tomato Paste
  • 2 tsp Minced Garlic
  • 1 tsp Oregano Leaves
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Roasted Garlic and Herb Seasoning (can substitute for one of your favorite Italian seasoning)
  •  Small Pinch of Chili Flakes
  • 1 Small Onion

How To:


Chop onion very finely, if you like bigger chunks chop to your desire.


Add olive oil and chopped onions in a pan and sauté onions on medium-low heat, then add garlic and chili flakes and stir.


Add tomato paste and stir until it starts to brown.


Add canned tomatoes, tomato sauce, salt, pepper, oregano, roasted garlic and herb seasoning, and stir. Simmer bout 30-45 minutes and then let it cool.

Cooking in the Pizza Oven!


Light the oven.


Im using a Looftlighter.

You can find them at Amazon or Williams-Sonoma.


Once coal it lit add firewood.


Get a good flame going.


Place pizza in oven, keeping it on the peel.


And cover for about 1 minute and half.


Then take the peel out.


Keep turning the pizza so all the edges get crisp.


Then after about 5 minutes your pizza is ready!



If out don’t have a pizza oven you can buy a pizza stone for the oven.

pizza stone

Found at: Bed Bath and Beyond, Williams-Sonoma, Pampered Chef, and or probably any kitchen supply store.


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Posted In Cooking

Lunch Date With My Man!

jessica | September 23, 2015




Now that the kiddos are in school, Jep and I try to each lunch together as often as possible.  Even if you have a busy schedule, it’s important to stop and enjoy spending a little quiet quality time together.  If you work outside the house, you can easily prepare lunch the night before or morning of and meet up at the park or somewhere convenient. One of our favorite lunches is a grilled chicken tenderloin salad.

Grilled Chicken Tenderlion Salad with Buttermilk Ranch Dressing


 IMG_0574 IMG_0575 IMG_0576 IMG_0602


  • Chicken breast tenderloins
  • 1 head of lettuce
  • ½ green bell pepper
  • ½ red bell pepper
  • ¼ purple onion
  • ¼ cup of shaved carrots
  • 3 boiled eggs
  • ½ cucumber
  • sharp cheddar cheese
  • olive oil
    • your choice of seasoning (I use)
    • sea salt
    • black pepperTony Chachere’s
    • Worcestershire sauce

* Your favorite cutting/chopping knives (Cutco is my fav)!

Buttermilk Ranch Dressing:

  • 1 package of Hidden Valley Ranch –Salad Dressing (buttermilk recipe)IMG_0568

  -Recipe calls for:

>1 cup mayo

>1 cup buttermilk


Hidden Valley Ranch

IMG_0583 IMG_0585 IMG_0587


Mix all the ingredients together until well blended (I like to use a whisk). Or follow the directions on the back of the package. Chill in refrigerator for about 30 minutes.

Grilled Chicken Tenderlion Salad



 Start off with the chicken tenderloins. (Remember to stay sanitary when dealing with chicken)! Trim away all fat and cut into small cubes. (I cook with olive oil so you won’t need the fat).


Put about 1/4 cup of olive oil into a stainless steal pan. ( Mines from Williams-Sonoma)


Add chicken and season to your taste. I use sea salt, Tony’s Chachere’s, black pepper, and Worcestershire sauce. If you use Worcestershire sauce wait until the outside of the chicken is cooked to add.


Cook on low heat until chicken is done. (chicken is not done)


Boil your eggs. (Mine are organic, fresh from my chickens out back).



Jep and I try to take any chance we can get to spend

time together.  When we aren’t filming we are usually

together.  I think we make a pretty good team! Wink Wink!

REMEMBER:  Wash and Chop up the lettuce.

IMG_0618 IMG_0617

Wash and chop up red and green bell peppers. Make sure you get all the seeds out.


Wash and chop up cucumber.

I love cucumber, but it’s not Jep’s fave

so I only add a little, but you can add as much as you’d like.


Chop purple onion fine. Then, add all the veggies together in a salad dish.


So proud to have organic eggs straight from our chickens.

Shell and chop!


I love my KitchenAid cheese grater, but any grater will work. Add as much cheese as you would like.

The Robertson family LOVES cheese… on literally everything!


This chicken is good on anything.  Our kids love for me to make this chicken for quesadillas, and a la carte.


Prayer is BIG part of our lives.  Not just before dinner or at church, but a daily must.


I will have to admit that ranch is NOT Jep’s fave… he’s a thousand island fan, BUT he does love homemade ranch!

Homemade is always better!


Enjoying good food with my man…my best friend.

There is a tutorial on how to make the cute wood chalkboard in the create section!

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Posted In Cooking

Hometown Hidden Treasures

jessica | September 16, 2015

Hometown Hidden Treasures

I love the hole in wall finds.  The small town treasures that’s off the beaten path.  That’s probably why one of my favorite shows is Diners, Drive-Ins, and Dives.  If you haven’t guest by now, I am a total foodie! Pretty much all the Robertsons are.  Jep and I have wanted to go on a food tour for a long time.  Maybe next summer we can embark on that dream vacation.  Travel around the US and eat at all the most amazing hidden treasures… talk about a yummy vaca! I’m-In!!

“Not Just Pie” is definitely a hometown hidden treasure.  From their very merry atmosphere, to their quaint 8 little tables, you will fall in love with this charming cafe.  It is one of my regulars.  Oh, and did I mention the food? Delicious… to say the least.  If you’re ever in town, you should totally try it out!

Not Just Pie


  • All Homemade
  • Freshly Made Everyday
  • Local


A good chicken pot pie is hard the come by.

But this one’s a dream!


Yes I’m southern, and yes I love me some tea!

I take mine half sweet, half unsweet!


I’ve had this cake stand for a long time, way back when we had southern living parties.  And these are possibly my favorite dessert plates of all time, found these cuties at Pottery Barn.


I think this picture says a thousand words!!!!

My mouth is watering for a slice right now, seriously.

And I’ve literally gotten my kids, the Robertson

women, and all company that comes to visit, hooked on this pie.

You’re welcome friends and fam!

   My favs (what we got for the planning party)

  •  Broccoli Cheese Soup
  • Chicken Pot Pie
  • Side Salads
  • Blueberry Cream Pie
  • Tea


“Party Planning Committee”


• There’s always good times when these two and I get together! I’m so blessed with some amazing friends.  And let me just tell you, they’re amazing party planners too.  I couldn’t do a party without them.  Before we dive into the planning and decorating… we feast like queens! 😉


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Posted In Cooking

Breakfast of Champs

jessica | September 7, 2015

I know, I know, on ducks in may come across that the Robertson women aren’t good cooks, but that’s just not so! In fact, Jep and I love to cook together, and I can’t wait to share some of our favorite recipes with you through a step by step tutorial.

“Breakfast of Champs”

On the menu today: Mamaw Kay biscuits, bacon, and eggs

Served with sugar syrup and homemade strawberry jam from yours truly!!!

I know, I know, on ducks in may come across that the Robertson women aren’t good cooks, but that’s just not so! In fact, Jep and I love to cook together, and I can’t wait to share some of our favorite recipes with you through a step by step tutorial.

“Breakfast of Champs”

On the menu today: Mamaw Kay biscuits, bacon, and eggs

Served with sugar syrup and homemade strawberry jam from yours truly!!!



  • 2 cups biscuit mix, plus more for kneading
  • 1 cup sour cream
  • 1/4 cup or as much needed sprite/7up
  • 1 stick (melted) butter
  • cast iron skillet

Preheat oven to 375 degrees.

Melt stick of butter and pour into cast iron skillet.

In mixing bowl, mix 2 cups biscuit mix and 1 cup of sour cream together, add sprite or 7up in small increments until dough is formed.

On a clean dry surface, or in another mixing bowl sprinkle about 1/2 cup biscuit mix, add dough and knead the dough with the flour, this makes it easier to handle.

Pinch off small balls of dough, pat lightly, and place in the skillet, then flip where both sides of dough have butter, continue until all dough is used.

Bake at 375 degrees until lightly golden brown (about 20 minutes).

*cast iron skillet from Lodge (can find on amazon or Lodge.com)


Fry bacon in skillet, cast iron is preferable.

Save bacon grease and pour into a nonstick skillet or your favorite egg pan (mines Williams and Sonoma).


  • eggs
  • bacon grease
  • salt and pepper

Scramble eggs in bacon grease.

Add desired amount of salt and pepper. Serve!

Orange Juice

  • juicer
  • oranges

Rinse and peel oranges. Juice and stir.

Refrigerate tip ready to serve, before serving stir again.

*juicer brand is Breville


  • Fresh Flowers

⁃    Fresh flowers made for a happy vibe, there’s something serene environment.

  • Fresh Fruit

⁃    Add your family’s favorite fruit. Ours is strawberries, blackberries, and blueberries. Any encouragement I can give for my family to eat fruit, is a must!)


⁃    Plates are from Anthropologie

⁃      Juice glasses are Ball jars

⁃      Apron is from Anthropologie

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About Me

About Me
Hello! My name is Jessica Robertson and I’m married to the youngest Robertson, Jules Jeptha, and yes I love the BEARD!

I am so glad you could join me on this endeavor of life without the cameras. I hope this lifestyle blog will encourage you, inspire you, and down right draw us closer together.

Life is short, so let’s encourage and lift each other up. I’m passionate about life and believe The Cure is LOVE! Doesn’t matter where you come from or how old you are, we are all in this together and we can learn from one another.

I know that without my Lord and Savior Jesus Christ, I’d be lost. And I live with the peace that Christ died for my sins and rose from the grave and now isn in Heaven preparing a place for me, that’s what my hope is in, that one day I will live for ETERNITY in HEAVEN with my GOD.

I’m a blessed mama of four. I’m a lover of all things vintage. I’m an oldie at heart. I may have been born in the wrong century. I cry when anyone else cries, which my kids make fun of. I want to be a farmer when I grow up. And last but not least, I LOVE my mate!

Hope you can join me on this journey of life, cooking, gardening/living off the land, fashion/beauty, sewing/creating, Holiday’s, and more.

Lets learn together!