Who can resist a churro bouquet? 😋
Featured here are the gourmet churros available at El Habanero & Churrobar! There are five different flavours to choose from. I tried the chocoholic, cookies n cream, cafe con leche and berry sprinkle flavours. Also El Habanero has a plethora of options on how to eat the churros such as adding it in a soft serve or even a churro stack that is great for sharing!
🔥 Spicy pan grilled shrimp tacos loaded with a zest honey cilantro lime slaw and topped with a creamy sriracha sauce. These tacos are spicy, sweet, zesty and bursting with flavor! 🍤🍤🌮🌮⠀
Tag a friend who should try this!😍😍⠀
🎥Video by @gimmedelicious
20 medium shrimp peeled and deveined⠀
2 tablespoons olive oil⠀
1 teaspoon paprika⠀
1/2 teaspoon ground cumin⠀
1/4 teaspoon onion or garlic powder optional⠀
1/4 teaspoon black pepper optional⠀
1/4 teaspoon kosher salt⠀
Cilantro Lime Slaw⠀
2 cups cabbage shredded⠀
1/4 cup red onion thinly sliced⠀
1/4 cup cilantro minced⠀
1/2 jalapeño, seeded, optional⠀
1 tablespoon olive oil⠀
1 tablespoon honey⠀
2 tablespoons lime juice⠀
salt and pepper to taste⠀
Creamy Sriracha sauce⠀
1/4 cup ranch dressing or sour-cream or greek Yogurt⠀
1 tablespoon Sriracha⠀
6 small flour or corn tortillas⠀
To cook the Shrimp:⠀
Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.⠀
To make the Slaw⠀
Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.⠀
To make creamy Sriracha Sauce⠀
Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.⠀
Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side.
today was a big pot of Curried Cabbage and Kale Soup to use up all the random bits in the veg drawer. I love having soup on hand for easy lunches and dinner veg insurance.
Here’s how I made it:
Sauté half an onion, a few chopped carrots, a couple chopped celery stalks and half a small thinly sliced cabbage in olive oil for 5 minutes.
Add 1/2 tsp each cumin seeds and fennel seeds and a few minced garlic cloves. Sauté for a minute, then add a can of diced tomatoes, 6 cups of stock, a couple handfuls of chopped kale, and a heaping Tbsp curry powder.
Bring to a boil then reduce to a simmer and cook for 20 minutes, or until carrots are tender.
Shrimp linguini argenteuil + moules + truffle fries ✨
Pork chops don't get enough credit. Make 'em right, and they can steal the show! Do you have a favorite way to cook pork chops?
Here, I've got macadamia-crusted pork chops with bacon brussels sprouts. Quite the meal—and it's gluten free, paleo, and Whole30! Grab the recipe link in my profile if you want to try it out! 😉
Last night was our 6th Gourmet Dinner Club and we all made @inagarten
To start the evening, I brought bruschetta with sauteed chard, smoked salmon tea sandwiches, and zucchini and goat cheese tart (which I will absolutely be making again). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Check out the rest of our meal in my stories and a re-cap of the night on the blog.
Who’s ready for soup season??? 🙋🏼♀️
Let me know your favorites or what you’re hoping for in the comments below 🎉
Breakfast for dinner on my @Arteflame
grill! This is one of the easiest ways to bust out a big breakfast. All of that space makes it so easy! If I was standing at the stove making that it would take forever. Tag a friend you would destroy this feast with!
Looking for your own @arteflame
? Use code GRILLMOMMA to save 15% off your purchase for a limited time.
my afternoon looked like: food, food, wine, bluegrass break, cocktail, food, cocktail, wine, food, bluegrass, brink of a food coma.
farm to fork in the garden is in the running for the best foodie event i’ve been to all year: such a fun, delicious afternoon showcasing charlotte’s food, farmers and community.
plus, isn’t this panna cotta (with smoked @jandjfamilyfarmsc
honey, lemongrass jam and flowers) picture perfect?
Lady and the Tramp much?!?! Come and share this lovey bowl of house-made pici, clams, roasted garlic and pickled chili with fresh oregano.
Those are some nice buns you have.
This recipe is a family favorite! ✌🏼 Just enjoyed these for our Sunday dinner. 🍴
#lindasasianlettucewraps #repost #sundaydinner
🍃Asian Lettuce Wraps🍃
•1 Tbsp avocado oil
•4 large cloves garlic, minced
•1 Tbsp fresh ginger, minced (I use a zester!) or 2 tsp ground ginger
•1 1/2 lbs ground chicken (or turkey or beef)
•1 1/2 - 2 c minced/riced veggies (cauli, broccoli, mushrooms, peppers etc.)
•1/2 c shredded carrots
•1/2 c diced green onion
•1/2 tsp sea salt (or more to taste)
•1/4 c coconut aminos (or soy sauce)#
•2 tsp sesame oil
• juice and zest of 1-2 limes
• 2 Tbsp sirracha hot sauce #
• handful chopped, fresh cilantro
•1 head of iceberg or butter lettuce
•purple cabbage for garnish (opt.) ~~~~~~~~~~~~~~~~~~~~~~~~~#
Heat oil in a large skillet on medium heat. Add the garlic and ginger and sauté for just a minute until fragrant, then add meat and salt. Turn heat up to med/high and cook through and stir until meat is nearly done. Add the rest of the ingredients, except the cilantro, lime juice and zest. Mix and cook on med heat until the carrots are tender, and meat is cooked through. Remove from heat and toss in the cilantro, lime juice and lime zest. Serve in lettuce cups and top with a Asian sauce and/or more sirracha.
For the sauce, I mix equal parts of rice vinegar, coconut aminos (soy sauce), and then a little sesame oil, sirracha, fresh ginger and green onion.
If you try my recipe, I'd love to hear how you liked them or tag me in a pic. Use the hashtag.👇🏼 Thanks!! Enjoy!! .
#healthyeats #lovesprouts #dairyfreelife #eatingforinsta #eatgoodfeelgood #feedfeed #sharing_healthy_eats #nutritious #foods4thought #paleofoods #foodiegram #todayfood #fitfam #paleolove #nourishyourbody #whole30alumni #paleomeals #eeeeeats #foodblogeats #abmfoodie #foodsteez #eatrealfoodie #keto #paleolowcarb #paleofoodie #lettucewraps #myfoodfreedom
Sunday’s are for home made meals 👌🏼what a beauty. Roasted chicken over potatoes, fennel, and caramelized lemon 😋#home_plated
First week of #fall
calls for baked pumpkin cranberry oatmeal for breakfast #mealprep
! So easy to make and you just add a splash of milk with it when you reheat!
It’s officially fall—you can make Smoky Pumpkin Greek Yogurt Mac & Cheese anytime now. Link to @foodfaithfit
’s tasty recipe is in our profile! 🍁🍂🧀
Sooo...It’s Fall and I know according to the unwritten food blogger police rules, I’m suppose to be posting something with pumpkin, maple, apple, or pumpkin pie spice. Because well...pumpkin pie spice just makes everything better! ⠀
Well it’s kinda hard to celebrate Fall when the Florida temperatures are still in the upper 90s and beach days are still happening. ⠀
No worries though, I’m sure I’ll get there next month, but until then, it just too hot to bake stuff in the oven without sweating to death. So I’m still enjoying all the no bake desserts that I can and especially this No Bake Blueberry Cheesecake. It’s rich, creamy, delicious, and requires 6 ingredients.⠀
Get the recipe by clicking the link in the Bio or go to https://www.simplylakita.com/no-bake-blueberry-cheesecake/
Just relax this Sunday night and serve this SUPER EASY, perfectly juicy and beautifully browned OVEN BAKED CHICKEN BREAST for dinner. It has minimal prep work using just a handful of ingredients. You'll going to make this again and again! #easyrecipes #chickendinner #chickenrecipes
Get the recipe by googling "BAKED CHICKEN BREAST IMMACULATE BITES"
Here’s what’s on tap for the meal plan this week: slurp-worthy Asian-style Noodles, Slow-Cooker Tinga Tacos, Easy Chicken Paillard, Sweet Potato Hummus AND foolproof Soft-Cooked Eggs. Who’s hungry? Find Weeknight Rescue on the homepage of my blog 👊🏻
Who can tell I’m living large, I mean look at this y’all🤤🤤🤤🤤🤪🤪🤪. What in this world can ever top this scrumptious bananas sushi??!!!!!, I need to know please, I’ll wait🤯. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
Banana sushi deats; made with five simple ingredients bananas➕almond butter➕peanut butter➕ whole-wheat tortillas ➕granola, topped with hemps seeds☺️
🦋1 John 5:5
5 Who is it that overcomes the world? Only the one who believes that Jesus is the Son of God.
🔥 Tender Chicken breasts stuffed with broccoli, parmesan, cheddar, and cream cheese 🧀This quick flavor-packed meal is bursting with flavor and texture and makes a delicious low-carb dinner.🥦⠀
Tag a friend who should try this!😍😍⠀
🎥Video by @gimmedelicious
For the chicken⠀
4 chicken breasts⠀
1 teaspoon Italian seasoning optional⠀
1 teaspoon paprika optional⠀
1/2 teaspoon garlic powder⠀
1 teaspoon salt⠀
1/2 teaspoon black pepper⠀
1 tablespoon olive oil⠀
For the filling⠀
2 cups broccoli florets⠀
1/4 cup bell pepper minced⠀
1/2 cup cheddar cheese or melting cheese of choice⠀
4 ounces cream cheese softened⠀
¼ cup grated Parmesan⠀
2 cloves garlic minced⠀
salt and pepper⠀
To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minutes. Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper. ⠀
In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed. ⠀
Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.