The Homesic Lifestyle

Gluten-Free Nashville Hot Chicken Fingers with Homemade Ranch

The combination is crispy + spicy + slightly sweet + cool and creamy — and the double breading gives the gluten-free chicken a really substantial crunchy crust.

Recipe in the comments.

Loaded Bacon Cheeseburger Smashed Potatoes

Basically, if a loaded baked potato and a bacon cheeseburger had a baby. 😂 Crispy smashed potatoes loaded with seasoned beef, bacon, cheddar, pickles, green onions, and burger sauce.

Recipe in the comments:

Okay ALDI USA… you got me with these hot dogs. 🌭

I picked up these Parkview Uncured Angus Beef Franks from Aldi, and I think I just found my new go-to hot dog.

I didn’t feel like firing up the grill, so I tried cooking them in a skillet instead and OH MY GOODNESS. They were juicy on the inside, browned and slightly blistered on the outside, and honestly tasted better than I expected. Add homemade hot dog chili and it was game over. 😂

Here’s how I cooked them:

Skillet Hot Dogs

Put the hot dogs in a skillet with about ¼ cup of water
Cover and cook over medium heat for 3–4 minutes, turning once
Remove the lid and let the water completely cook away
Add about 1 teaspoon of butter
Keep turning/rolling them in the pan for another 2–3 minutes until they’re beautifully browned

That’s it! No grill, no boiling pot, and they came out PERFECT.

Definitely adding these Aldi Angus franks to the regular grocery list. 🌭❤️

Gluten Free Caramel Apple Crisp

This turned out absolutely amazing — warm, gooey caramel apples with that buttery, crispy topping… and then we served it with fresh homemade vanilla ice cream.

That cold, creamy ice cream melting over the warm apple crisp was perfection. Definitely one of those desserts that’ll be going into the make-again pile!

And judging by how fast it disappeared, I might need to make a bigger one next time. 😂

Recipe in the comments…….

Well… I may have officially ruined boxed scalloped potatoes for myself. 😂

These homemade scalloped potatoes were SO good — creamy, tender, cheesy, and just flat-out comfort food.

And if you’ve ever tried feeding a family with those little boxes, you already know… you need about 4 or 5 boxes just to make enough for everybody. 😂

This right here made a whole pan, everybody loved them, and they were honestly so much better than the boxed kind.

Yep… another recipe going straight into the dinner rotation!

Recipe in the comments….

I made these Juicy Garlic Butter Pork Loin Steaks, and they were absolutely amazing. So tender, so juicy, and packed with flavor.

Everybody loved them, and I already know next time I’ll be making a double batch because these disappeared FAST. 😂

Garlic butter, a good sear, and not overcooking the pork made all the difference. This one is definitely going into the dinner rotation!

Recipe in the comments…….

We are live on Walmart.com!! 🎉🎉 Still loading inventory. It’s a process, but what a blessing. 🙏

Walmart is REALLY making me work for my money over here. 😂

I finally got everything loaded, approved, and published, so of course I had to go look at my listings like a proud little business owner.

And every. single. tumbler. was SIDEWAYS. 🤦‍♀️🤣

So back in I went… tweak the images, reload everything, and now we wait AGAIN for them to be approved and published.

At this point, I’m not sure if I’m selling tumblers on Walmart.com or completing a series of challenges to see if I’m worthy. 😂

Small business ownership: where even getting your pictures to stand upright is an accomplishment. 🤣

But hey… we’re on Walmart.com! Sideways or not! 😂

Does anyone else feel like grocery shopping has turned into a full-time research project? 🤯

I used to walk into the store, grab what I needed, and never think twice. Sugar was sugar. Bread was bread. Done.

Now? It feels like I need a detective’s badge just to buy groceries.

You read the front of the package…
Then you read the back…
Then you Google the ingredients…
Then you realize what you assumed for years isn’t always the whole story.

I’ve been learning the difference between things like granulated sugar and pure cane sugar, and even discovering that if a package doesn’t specifically say “Pure Cane Sugar,” it doesn’t necessarily tell you where the sugar came from. I was surprised to learn that most granulated sugars are made from sugar cane and or sugar beets.

In the United States, the vast majority of sugar beets grown are genetically engineered (GMO).

Sugar cane is not commercially grown as a GMO crop in the U.S.

The refining process of sugar beets removes essentially all of the beet’s DNA and protein, so the finished white sugar from cane and beets is chemically the same. Packing doesn’t tell you if it’s cane sugar, sugar beets, or a blend . I just think it’s important that the consumer knows and they can decide.

Then there’s learning about insulin resistance, blood sugar, and trying different sweeteners. For everyday things like my coffee and homemade recipes, I’ve started using allulose because it fits our health goals. When I want homemade sweet tea or a special dessert, I still enjoy pure cane sugar—just in moderation.

For me, this isn’t about perfection. It’s about being informed and making better choices one grocery trip at a time.

Especially with diabetes, insulin resistance, and the effects of PCOS affecting so many families, I think it’s worth taking a few extra minutes to learn what’s in the foods we eat. Not because we have to be perfect—but because our health is worth the effort.

What food label or ingredient surprised you the most once you started paying attention?

There’s been a lot of discussion lately about potassium bromate and its possible link to cancer, so I thought I’d share why I choose the flour I do.

Whenever possible, I actually mill my own wheat berries from Palouse Brand. I love knowing exactly what’s going into my bread, and fresh-milled flour has incredible flavor and nutrition.

That said, not everyone enjoys the taste or texture of whole wheat, so when I need a white flour—or when I’m baking for customers who prefer a lighter loaf—King Arthur Flour is my go-to backup.

One of the reasons I choose it is because King Arthur has never used potassium bromate, a dough conditioner that has been used in some commercial flours to improve rise and texture. Potassium bromate has been classified as a possible human carcinogen based on available evidence, and many countries have chosen to ban its use in food. It is still permitted in some flours and baked goods in the United States, although many manufacturers no longer use it. (Cancer FactFinder)

I’m not telling anyone what they should buy—I simply believe in reading labels and making informed choices for your family.

If you’re shopping for flour, here are a few brands that are generally unbromated:
🌾 King Arthur
🌾 Bob’s Red Mill
🌾 White Lily
🌾 Central Milling
🌾 Cairnspring Mills
🌾 Janie’s Mill

Some commercial or food-service flours have been sold in bromated versions, including certain products from:
• All Trumps
• Pillsbury (commercial varieties)
• General Mills (some commercial varieties)
• Ardent Mills (some commercial varieties)

The easiest way to know what you’re buying is to read the package. Look for “Unbromated” or check the ingredient list. If you see potassium bromate, you’ll know it contains that additive.

Fresh-milled flour will always be my first choice, but when I reach for store-bought flour, King Arthur has earned my trust through its consistency, quality, and commitment to quality ingredients.

Happy baking! ❤️