Flour On My Face

3 days ago | flouronmyface.com | Arlene Mobley

Grilled eggplant, yellow squash, zucchini, and red onions are piled high on a roll for the perfect summer recipe. Make a grilled vegetable sandwich with a combination of your favorite summer vegetables. Grilled Vegetable Sandwich

1 week ago | flouronmyface.com | Arlene Mobley

Fresh homemade Pico de Gallo is served along side every Mexican recipe you could ever dream of making. Using just a few basic fresh ingredients, you can whip up this classic Mexican Salsa in no time.

1 week ago | flouronmyface.com | Arlene Mobley

Place jars in the canner with water covering them by 2 inches. Boil for 10 minutes. Remove and cool jars overnight. Check seals and refrigerate any unsealed jars. Label sealed jars and store in a cool, dry place for up to a year.

1 week ago | flouronmyface.com | Arlene Mobley

If you love chicken burgers but haven’t quite figured out how to make them juicy and full of flavor I’m sharing my go-to chicken burger recipe that turns out tender every time. No dry patties here! You can even mix in your favorite veggies or beans to make it your own, but the real secret is in how you cook them. I’m going to show you exactly how to get it just right. I’ve always preferred chicken burgers over beef—they’re lighter, and I just love how versatile they are.

1 week ago | flouronmyface.com | Arlene Mobley

Slice the lemons in half and squeeze the juice trough a fine mesh strainer placed over a bowl. Add ice, lemon slices, and sliced strawberries to a pitcher. Stir in the lemon juice, the strawberry puree and half the simple syrup.