Glam Rock Hair Studio


Recipe of the Week

Breakfast Pizza

Breakfast Pizza

Click Here for Breakfast Pizza

Italian This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!


1 cup (5 oz) all purpose or white whole wheat flour*

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup non-fat Greek yogurt, not regular, drained if theres any liquid handful baby spinach

2 ounces (1/2 cup) shredded mozzarella cheese

8 cherry tomatoes, sliced

4 large eggs

2 strips cooked center cut bacon, chopped


1. Preheat the oven to 450F.Place a silicone liner on a large baking sheet or spray with oil if using parchment.

2. In a medium bowl combine the flour, baking powder and salt and whisk well.

3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

5. Divide into 4 equal balls about 3-3/8 oz each.

6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.

7. Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.

8. Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

Chicken Caesar Salad

Chicken Caesar Salad

Click Here for Caesar Dressing


2 cloves garlic chop ahead if your food processor won't cut it finely

1 cup mayo

2 tsp dijon mustard

½ tsp mustard powder

2 tbsp white vinegar

2 tsp Worcestershire sauce

½ cup shredded parmesan

Juice of half a lemon

2 tbsp olive oil

 ½ tsp ground black pepper


1. Add all of your ingredients to the food processor except for the olive oil. If your food processor has chop and puree options, select puree.

2. Begin to puree your ingredients. Slowly add one tablespoon of olive oil into your food processor while it purees. Turn your food processor off, and test your dressing

3. Slowly add another tablespoon (or more) of olive oil until you get the consistency you desire (two tablespoons gave me the perfect thick consistency I like in a Caesar salad dressing)

4. Store in the refrigerator in a container with a tight lid and consume within 3-4 days

Assemble with Romaine Lettuce, Chicken, Croutons, Shredded Romano cheese, and Hard boiled egg.   

For the chicken I like to Marinate it for up to a day using

1/4 Cup Balsamic

1/4 cup Apple Cider Vinegar

1TBSP Olive Oil 

1tsp Garlic Salt

1 tsp Italian Seasoning 

1 tsp Parsley

1tsp Onion flakes

1/4 tsp Onion powder 

1/4 tsp Pepper 


Fresh Spring Rolls

Fresh Spring Rolls

For this Recipe I did not use a website or cookbook. Instead, I went to the Mitsuwa Marketplace and decided to be creative. Also, I looked up quick dip recipes for inspiration and made up a sweet and spicy dipping sauce that tasted so good. They turned out amazing so I hope this recipe is a hit for you as well.


1 12oz Package of rice paper

4 Baby cucumbers sliced thin

4 Carrots shaved

1 Small bag of bean sprouts

1 Romaine or head lettuce

1 Bunch of cilantro

1 Avocado sliced

1 Rotisserie chicken shredded


1. Prep all of the ingredients by washing, cutting, and separating, creating a small work station.

2. Use a smooth dry work surface, by using a wooden or plastic cutting board. 

3. Run the rice paper under running water while spinning it , wetting all areas of the paper and on both sides for (about 5- 10 seconds total). Then place the rice paper on the work surface allowing 30-60 seconds to soften.

4. Assemble the all the ingredents at the bottom and use this method to wrap the spring roll.Click Here To See How To Wrap A Spring Roll

5. Serve immediately or wrap indiviually in saran wrap (as the rice paper is very sticky and it keeps them from sticking together), then store in an air tight container. 

Sweet & Spicy Sauce:

1/4 cup Rice vinegar

1/2 cup + 1 Tbsp Water

1/4 cup Sugar

2 Cloves garlic minced

1 1/2 tsp Soy sauce

1/2 tsp Red chili flakes

2 Tsp Corn Starch 

Directions: Wisk together water and corn starch in a small bowl. Add remaining ingredients, wisk together and pour into a small sauce pot. Bring pot to a boil then let simmer until thickened. Remove from heat, let coool then serve as dipping sauce for spring rolls.

Turkey Chili

Turkey Chili

Click Here for Turkey Chili Recipe


1 lb. lean ground turkey

1 large onion 2 sweet bell peppers

2 15 oz. cans tomato sauce

2 15 oz. cans diced tomatoes 15 oz. can dark red kidney beans

15 oz. can black beans

15 oz. can sweet corn

1 Tbsp. cumin

1 Tbsp. chili powder

1-2 tsp. olive oil

Optional Toppings Shredded cheese Greek yogurt OR sour cream Sliced olives


1. Finely dice the onion and peppers. Easy Crockpot Chili Recipe: Crockpot Turkey Chili 1

2. Brown the turkey, onions, and peppers in a large skillet with olive oil, drain any juices.

3. Place the cooked turkey, peppers, and onions in the bottom of a crockpot. Easy Crockpot Chili Recipe: Crockpot Turkey Chili 2

4. Layer with tomato sauce, diced tomatoes, kidney beans, black beans, corn, cumin, and chili powder, stir well. Easy Crockpot Chili Recipe: Crockpot Turkey Chili 3

5. Stir occasionally and cook on low for 6 hours or on high for 4 hours.

6. To serve, top with shredded cheese, Greek yogurt (instead of sour cream to keep the calories down), and sliced olives. Easy Crockpot Chili Recipe: Crockpot Turkey Chili 4 This tasty easy crockpot turkey chili recipe is all the cozier when eaten with your friends and family, so be sure to whip up a big batch!

Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts

Roasted Bacon Wrapped Brussels Sprouts


1lb (450g) Brussels sprouts, stems trimmed

10-12 slices of thick cut smoked bacon

1 teaspoon Dijon mustard + 1 teaspoon wholegrain Mustard

3 tablespoons maple syrup or honey, if you prefer (optional)

Freshly ground black pepper

A pinch of salt

1. Preheat the oven to 400°F (200°C), rack in the middle and line a rimmed baking sheet with foil. Soak toothpicks in a bowl of water.

2. Blanch Brussels sprouts in boiling water for 2 or 3 minutes, then drain and transfer to iced water to stop cooking.

3. Wrap bacon tightly around the Brussels sprout ensuring the ends overlap by half a inch. Depending on the size of the Brussels sprouts you can cut your bacon strips in half or thirds.

4. Secure the bacon with a toothpick and lay the sprout in the baking pan. Place in the oven and roast for 10 minutes.

5. In the meantime, whisk together the Dijon mustard, whole grain mustard, maple syrup (if using), salt and black pepper.
6. Remove the pan from the oven and gently brush the Brussels sprouts with the glaze. Roast for another 10 minutes or until the bacon has crisped up and the sprouts are cooked through (they will pierce easily with a knife). Remove from oven and drizzle with remaining glazer. 

Creamy Mustard Dip

I made a nice side for my bacon wrapped brussels sprouts and it simple to make and adds so much more flavor to the dish.


2 Tbsp Dijon Mustard 

2 Tbsp Honey (or Maple Syrup)

2 Tbsp Mayonnaise 

Cayenne Pepper to your taste

Mix all together and serve chilled with Bacon wrapped brussels sprouts

Crockpot Creole

Slow Cooker Chicaken and Sausage Creole

Slow Cooker Chicken and Sausage Creole

This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!


1 ½ pounds boneless, skinless chicken thighs, trimmed of fat

9 ounces chicken Andouille sausage, sliced into rounds

1 cup chopped onions

1/2 cup chopped carrots

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

3 cloves garlic, minced

1 cup low sodium chicken broth

1 14.5-ounce can diced tomatoes

3 ounces 1/2 a 6-ounce can tomato paste

1/2 cup tomato sauce

1 ¾ teaspoons Creole seasoning

Dash of cayenne pepper

3 scallions, chopped (for garnish)

3 cups cooked brown rice, for serving (optional)


1.Place all of ingredients in the slow cooker.

2.Cover and cook on low for 6-8 hours or high for 3-4 hours.

3.Shred the chicken and add it back to the slow cooker. Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice. 


Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

These Cookies are by far the softest chocolate chip cookies I have ever tasted. If they are still around tomorrow, they'll be even softer.


1 cup butter, softened

1/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 (4oz.) pkg. vanilla instant pudding mix (dry powder only)

1 tsp baking soda

2 1/2 cups flour

2 cups semisweet chocolate chips

CREAM together butter and sugars until light and fluffy. Add Vanilla, eggs, and pudding mix.

IN a separate bowl, mix together baking soda and flour and gently add to wet ingredients. Fold in chocolate chips. Use a small cookie scoop to drop dough onto lightly greased cookie sheet. 

BAKE at 350 degrees for 8-10 minutes, until sides become golden. Remove from oven and cool completely on a wire rack.

Korean Style Tacos With Quick Pickled Cabbage

Korean Style Beef Tacos


1/3 cup sugar

1/3 cup lower-sodium soy sauce

1 1/2 tbsp sambal oelek ( ground fresh chili paste

1 tbsp fresh lime juice

1 tbsp dark sesame oil

6 garlic cloves, minced

1 (1lb beef flap steak or sirloin tip steak , sliced against the grain into thin strips

1/4 tsp salt

cooking spray 

8 (6-inch) corn tortillas

Quick Pickled Cabbage  

2 green onions, thinly diagonally sliced


1. Combine the first 6 ingredients in a shallow dish; add the steak. Cover and marinade in the refrigerator for 1 hour. Turninkg the steak after 30 min.

2. Preheat the grill to Medium high heat.

3.Remove the steak from the marinade; Discard the marinade. Thread the steak onto 8(8-inch) skewers; sprinkle with the salt. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until the desired degree of doneness. Grill tortillas for 30 seconds on each side or until lightly charred. Assemble tacos with beef and cabbage; sprinkle with green onions. Serve with sesame rice.

Serve with

Quick-Pickled Cabbage

Place 3 Cups sliced green cabbage in a medium bowl with 2 crushed garlic Cloves. Bring 1/2 cup unseasoned rice vinegar, 2 tbsp lower-sodium soy sauce, 1 tbsp sugar, and 1 tsp ground fresh chili paste to a boil. Pour the hot vinegar mixture over the cabbage; toss and cover. Let stand 30 min; drain. Serve or Chill.


This Recipe was from $10 Dinners By Julie Grimes


Zucchini Ravioli

Zucchini Ravioli

Click Here For Delish Zucchini Ravioli


Extra-virgin olive oil, for baking dish

4 medium zucchini

2 c. ricotta

1/2 c. freshly grated Parmesan, plus more for garnish

1 large egg, lightly beaten

1/4 c. thinly sliced basil, divided

1 clove garlic, minced Kosher salt

Freshly ground black pepper

2 c. marinara

1/2 c. shredded mozzarella


Preheat oven to 375° and grease a large baking dish with olive oil.

Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.

Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.

Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.

Top with remaining basil and Parmesan before serving.


Cranberry Brie Bites

Cranberry Brie Bites

Cranberry Brie Bites


1 package (17 1/4 oz) frozen puff pastry, thawed

1/2 lb Brie cheese

1 cup cranberry sauce (purchased or homemade)


1 Preheat oven to 375°F. With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.

2 Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.

3 Bake about 10 minites or until puff pastry corners are toasted lightly brown. 4 Let cool 5 minutes before serving.

French Bread Egg Boat

French Bread Egg Boat

French Bread Egg Boats For Two


2 slices bacon

3 large eggs

2 tablespoon heavy cream

1/2 cup shredded white cheddar cheese

2 scallions, finely sliced

1 pinch coarse salt and freshly ground pepper


1 Preheat oven to 350°F.

2 Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes.

3 Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats.

4 In the meantime, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels.

5 Whisk together the eggs and heavy cream. Then add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.

6 Pour the filling into each loaf boat and bake an additional 20 to 25 minutes, until set in the center and golden brown. Serve immediately!

Swiss Chard Eggs Benedict

Swiss Chard Eggs Benedict

Check Out Skinny Taste-Swiss Chard Eggs Benedict & More


1 teaspoon unsalted butter

1 teaspoon olive oil

1/2 bunch (6 cups) Swish Chard, washed well, stems and leaves separated

1/2 cup white onion, diced

1/2 teaspoon kosher salt and black pepper, to taste

4 slices Canadian Bacon

4 large eggs

2 light multi-grain or gluten-free English muffins, toasted and split


Dice the stems of the chard, and slice the leaves.

Heat a large skillet on medium-low heat; heat the butter and oil until melted.

Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.

Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.

Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.

To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.

Meanwhile, for the Poached Eggs:

Crack eggs into individual small cups or ramekins. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer. Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.

Carefully drop eggs one at a time into the center of the pot. Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.

Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

Divide the muffin half among 4 plates. Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg. 

White Bean Turkey Chili

White Bean Turkey Chili

Skinny Taste- Turkey Chili & More!


olive oil spray

2 small onions chopped

5 garlic cloves chopped

3 pounds 93% lean ground turkey

1 (4.5 ounce) can diced green chilies

1/2 teaspoon kosher salt

1/2 tablespoon cumin

1/2 tablespoon oregano

2 teaspoons chili powder, to your taste

1/2 to 2 teaspoons crushed red pepper flakes (to your taste)

1 bay leaf

4 (15.5 ounce) cans of cannellini or navy beans, rinsed and drained

2 cups chicken broth

1/2 cup reduced-fat sour cream

Optional Toppings: Monterey Jack or Pepper Jack Cheese, shredded diced avocado cilantro sliced jalapeno sour cream chopped scallions


Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.

Add onions and garlic, saute until soft, about 4 to 5 minutes.

Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.

Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.

Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.

Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.

Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.

To serve, topped with your favorite toppings.

Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.

Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

Korean Beef Rice Bowls

Koreon Beef Rice Bowls

Check Out Skinny Taste- Korean Beef Rice Bowls and More Recipes


1/4 cup low sodium soy sauce*

2 teaspoons light brown sugar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

cooking spray

1 pound 93% lean ground beef

1/4 cup chopped yellow onion

2 garlic cloves, crushed

1 teaspoon fresh grated ginger

3 cups cooked brown rice

1 small sliced cucumber, skin on

2 tablespoons Gochujang, or more if desired*

1/2 tablespoon sesame seeds, plus more for topping 2 sliced scallions, white and green parts *check labels for gluten-free

DIRECTIONS: Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.

Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.

Add the onion, garlic and ginger and cook 1 minute.

Pour the sauce over the beef, cover and simmer on low heat 10 minutes.

To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions. 

Crockpot Chicken, Sausage, & White Bean Chili

Chicken, Chicken Apple Sausage, and White Bean Chili

This chicken chili is loaded with flavor, and it makes a great fall or winter meal with cornbread or biscuits.


2 tablespoons extra virgin olive oil

1 cup onion (chopped)

2 boneless chicken breast halves (diced)

12 to 16 ounces chicken sausage, such as chicken apple sausage

2 cans (about 16 ounces each) great northern beans (drained and rinsed) 4 cloves garlic (minced)

1 1/2 cups tomatillo salsa

1 cup chicken broth 1 can (14.5 ounces)

diced tomatoes with juice (fire-roasted, chili-style, or plain)

1 cup corn kernels (frozen)

2 tablespoons jalapeno peppers (or mild chile peppers; finely chopped)

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Optional: Dash cayenne pepper

2 tablespoons chopped cilantro (or to taste)

In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans in a 4-to-6 quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro.Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Sprinkle with cilantro just before serving. Serve and enjoy!

Click Here For Full Recipe And Nutrition Facts

Goat Cheese Chive Biscuits

Biscuits I like to make with this recipe, I use the Ninja and it is super quick and oh soTASTY! I also like to use fun shaped cookie cutters such as hearts! I hope you love both recipies as much as my family, friends and do! 

Click Here For an Amazing Biscuit Recipe

Stuffed Mushrooms

Oven Baked Stuffed Mushrooms

Golden brown and savory, baked stuffed mushrooms are an easy recipe and so delicious! These are creamy and spicy mushroom filled with mouthwatering flavor! Stuffed mushrooms can be used as an appetizer or main course! 


Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings 6 servings

Calories 189 kcal


12 large mushrooms, stems removed and reserved

1 lb. mild Italian sausage

1 yellow onion diced

1 stalk celery diced

2 cloves garlic diced

1/2 cup bread crumbs

1/3 cup parmesan cheese grated (reserve 1 tablespoon)

1 oz. cream cheese

1 egg

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp olive oil extra virgin



1. Preheat oven to 350 degrees

 2.Chop the mushroom stems, dice the onions and celery. In a small saute pan over medium heat add the olive oil. When hot add the mushrooms, onions, celery. Season with salt, pepper and red pepper flakes. Sauté for about 4 minutes until the vegetables just start to soften. Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.

 3.Combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.

 4. Stuff mushrooms and set in an oven proof dish. Top each mushroom with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.

 5. Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven. Serve & enjoy!

Whole 30 Butter Chicken, recommended by Samantha @ IG: Colandos_Corner

Whole 30 Crock-Pot Butter Chicken:


2 lb boneless skinless chicken breast

1 large onion diced

2 Tsp coconut oil

6 cloves garlic minced

1 TBS fresh ginger minced

1 tsp cumin

1 tsp cardamom

1 tsp coriander

1 Tbs sea salt

1/2 tsp cayenne pepper

1 (14 oz) can coconut milk

1 (6 oz) can tomato paste

2 limes juiced

1/4 cup cilantro

Directions:Heat coconut oil in a pan then sauté onions until tender. Add garlic, ginger, spices, and salt. Add in coconut milk and tomato paste, stir well. Put chicken into the slow cooker, then pour sauce over chicken . Add salt cilantro and lime over sauce then Cook on low heat for 6-8 hours. Once done, shred chicken, add more salt, garlic powder, lime juice if needed. Top with more fresh cilantro and serve over bed of brown rice, cauliflower rice or naan.