388 posts

Remember that butternut squash from my grocery haul yesterday? I present to you this damn delicious roasted butternut squash and bacon soup. No, but really it’s @damn_delicious recipe! Add this to your must have list and I promise you won’t be disappointed. 🤤
Well these are just shrimply the best tacos for the first Tuesday post Thanksgiving! Bang bang shrimp tacos for the win!🍤🌮 . . . INGREDIENTS: 1 lb. medium shrimp peeled and deveined ———— Egg mixture: 1 egg beaten 1/2 cup milk ———— Breading mixture: 1 cup all-purpose flour 1 cup panko breadcrumbs 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried basil ———— Sauce: 1/2 cup mayonnaise 4-5 teaspoons chili garlic sauce such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar ———— Tortillas or taco shells Green onion Sliced red cabbage • INSTRUCTIONS: 1. Combine beaten egg with milk in shallow bowl; set aside. 2. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside. 3. Rinse and pat dry shrimp. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. 4. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. 5. While shrimp is in the fridge, combine all sauce ingredients in a small bowl; cover and set aside. 6. Heat oil in a skillet to 350 degrees. 7. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels. 8. Add cooked shrimp to a large bowl and coat with 1/4 cup of sauce. Stir gently to coat. Serve tacos with remaining sauce on the side.
Pictured here: chicken and waffles. Not pictured here: Me. Drooling.🤤 . . Every time I host a big brunch, these are one of the most requested items... @chickfila nuggets with @kelloggsus mini eggo waffles. Sprinkle with freshly chopped parsley and drizzle with your favorite maple syrup! They couldn’t be easier if I tried. The hardest part, is having the self control not to eat the nuggets from Saturday since @chickfila isn’t open on Sunday... but I did it!🏅HAPPY SUNDAY!!
This pumpkin ravioli with a brown butter herb sauce is so simple AND can be made with any of the #TraderJoes fall ravioli packages. ALL. SEASON. LONG! For those that moved onto Christmas already... you sure are missing out on these Fall flavors!😍 . . . INGREDIENTS: 1 package #traderjoes pumpkin ravioli [butternut squash would be just as delicious] 4 tablespoons butter Salt and pepper to taste 1 tablespoon fresh herb, chopped [I like rosemary or thyme] 1 tablespoon Parmesan cheese, grated ————- INSTRUCTIONS: 1. Boil water in a pot and cook ravioli according to package. 2. While ravioli is cooking, start your brown butter sauce. In a shallow skillet, melt butter on medium high heat, stirring constantly. Keep stirring until butter begins to foam... keep stirring (~5min total). Butter will begin to brown. This happens fast so immediately turn off your heat and remove from burner. 3. Add in freshly chopped herbs,pinch of salt/pepper and Parmesan cheese. Stir until incorporated. Flavors will fuse together and will easily become the quickest most delicious sauce ever! Add ravioli to pan and stir until evenly coated. 4. Serve with Parmesan cheese sprinkled on top. Garnish with fresh herbs!🧡
Yesterday I wanted tacos, today I’m eating taco ring. Taco about making dreams become a reality! 😜 . . . My brother will attest that this was the best and most requested weeknight meal when we were growing up. So good and so easy! Recipe below⤵️ . . . INGREDIENTS: 1 lb ground beef or turkey, cooked and drained 1/2 can refried beans 1 package lower sodium taco seasoning mix 1 cup shredded Mexican blend cheese 2 tbsp water 2 packages (8oz each) refrigerated crescent roll dough, reduced fat ——————- Optional toppings: Lettuce, shredded Tomato, diced Onion, diced Pitted black olives, sliced Salsa Sour cream or nonfat plain Greek yogurt More cheese 🙃 GUAC!! • INSTRUCTIONS: 1. Preheat oven to 375° F, 2. Combine meat, seasoning mix, cheese and water in a bowl. 3. Arrange crescent triangles (wide end) in a circle on a 13-inch round baking stone of cookie sheet, with the bases overlapping in the center and the points to outside (there should be a 5-inch-diameter circle in center). It will kind of look like a sun ☀️ with a hole in the middle. 4. Using a tablespoon, scoop meat mixture over rolls. 5. Fold points of triangles over filling and tuck under base at center. (I should have taken pictures of this step 🤦🏻‍♀️ ) 6. Bake 20-25 min or until golden brown. 7. While baking, prepare your desired toppings. Add on top and dig in!
Whoa, life really picked up for a few weeks and left me with no time to pick up my camera! But I’m back and finally sharing my favorite Fall salad. . . Long story short, I invited my family over for dinner, but had no idea what I was making. It was one of those ‘open the fridge and stare until ideas come to you’ sort of moments — Needless to say it was a hit and I’ve been making it nonstop ever since. This would be perfect for Thanksgiving or even paired with your favorite soup. Speaking of, stay tuned for the butternut squash soup I shared on my story last night... but that’s another keeper for another day! . . SALAD INGREDIENTS: Mixed greens Red grapes, sliced Cucumber, quartered Red onion, sliced Apple or pear slices [or both] Pumpkin seeds Dried Cranberries Feta Cheese, crumbled —————— DRESSING INGREDIENTS: 1/4 cup Olive Oil 2 tablespoons Balsamic vinegar 2 tsp Dijon mustard 1-2 tsp Honey (depending on sweetness preference) Salt and pepper to taste
Decided to grill some rib eyes and New York strips. The marbling on them were fantastic! So tender and juicy! . . . . #steak #steaklovers #steaknation #bbq #grilling #grillmaster #steakgrilling #delicious #tasty #juicy #sojuicy #rare #food #foodie #foodporn #foodieporn #foodphotography #foodofinstagram #foodography #forkedupfoodie
Trick-or-T R E A T, but only treats here!! These pumpkin pie parfaits taste exactly like pumpkin pie! 😋🎃👻 . . INGREDIENTS: 1 1oz vanilla gluten free instant pudding mix 1 cup fat free milk 1 15oz can pumpkin 1 1/2 teaspoons pumpkin pie spice 16 oz whipped topping Toasted Oat Granola • INSTRUCTIONS: 1. In a medium sized bowl, mix together instant pudding mix and milk. Whisk until pudding mixture starts to thicken. 2. Whisk in pumpkin and pumpkin pie spice. 3. Fold 8oz of whipped topping into the pudding mixture. 4. Spoon 2 tablespoons of Toasted Oat Granola into bottom of glass. Top with 3-4 tablespoons pumpkin mixture. Add a dollop of whipped topping and sprinkle more granola on top. Add a dash of pumpkin pie spice on top to garnish. 5. Place into the refrigerator for 1 hour or overnight.
TGIF! Did someone say Happy hour? I have a board, now Witch way to the wine?? 🌻🧙🏼‍♀️🎃🍷 . . What are y’all dressing up as for Halloween? I’ll give you a hint, my costume is food related. Any guesses?? . . What to know what’s #onthisboard ? Well almost everything is from my beloved TJ’s! —————- From #TraderJoes : -Unexpected Cheddar Cheese -Syrah cheese -Salami -Fall Harvest Salsa -Black bean tortilla chips -Pita bite crackers -Pumpkin Cranberry Crisps -Almonds -Cashews -Red grapes • From Fresh Thyme: -Smoked Gouda (it’s my favorite cheese from #freshthyme ) -Assorted olives and feta #traderjoeslist #snacks #lovefood
It’s soup szn which I think also makes it @instantpotofficial season! I finally took mine out of the box on Sunday and made this White Chicken Chili from @myheartbeets. Yeppppp I’m on the #InstantPot bandwagon!!😬 . . To all my taste testers, get your forks and spoons ready for winter! 😉 Some of the other recipes y’all suggested were chili, tortilla soup, risotto, lasagna soup, and chocolate lava cake 🍫👀... if you have any other favorite recipes, leave a comment below so I can add them to my list! . . INGREDIENTS: 2 pounds boneless, skinless chicken breasts 2 onions, diced 4 stalks celery, diced 1-2 jalapeño peppers, minced 10 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon salt, adjust to taste 1 teaspoon cumin 1 teaspoon coriander powder 1 teaspoon oregano ½ teaspoon freshly crushed black pepper, adjust to taste 4 cups chicken broth 1 (1lb) bag of corn frozen corn 1 (15 oz) can cannellini beans, rinsed Serve with cilantro, hot sauce, cheese, avocado, and/or jalapeños! • INSTRUCTIONS: 1. Add all of the ingredients except for the cannellini beans and corn to the Instant Pot. 2. Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. 3. Open the valve to quick release any pressure (this will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release). 4. Shred the chicken in the pot then add the cannellini beans and corn to the pot. 5. Press the sauté button and cook for 5 minutes or until the beans and corn are heated through. 6. Add desired toppings and serve!
Started with a BLT craving, now we’re here! Ditched the bun and added extra greens... much needed after my Sunday family dinner🙃 #balance . . . Hearts of romaine lettuce, chopped Hard boiled egg, cubed 1/2 avocado, cubed 2 strips of dads homemade maple bacon, crumbled Tomato, cubed Chicken breast tender, cooked and cubed**see note below Feta cheese #TraderJoes Sriracha Ranch dressing 🙌🏼 • Notes: **To cook the chicken, I drizzled olive oil in my cast iron skillet on med-high heat. I sprinkled each side with salt, pepper, and paprika. Cooked for about 3-4min on each side. They’re tenders so they cook quicker! ;)
Starting Sunday off right with this decadent fruit and yogurt parfait! 🧡
This Pork Tenderloin + roasted potatoes. This was real good!! I don’t think I need to say anything more. [Pic taken pre oven cooking]. Recipe below ⤵️ . . . INGREDIENTS: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) . [Optional] Red skin potatoes, halved Olive oil Lawry’s season salt Fresh Rosemary . Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter • INSTRUCTIONS: 1. Combine all marinade ingredients and reserve 2-3 Tbsp (you’ll use this later for your pan sauce). Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 6 hours, but better for 24hrs. 2. Preheat oven to 350 degrees. And prepare baking sheet with aluminum foil. 3. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place meat on foil pan. (DO NOT CLEAN THIS SKILLET! You’ll use it for the sauce) 4. In a medium bowl, mix potatoes with olive oil, Lawry’s season salt and fresh rosemary (1ish sprig). Stir until evenly coated. Add to foil pan. 5. Place in the oven and cook for 35-45 minutes or until the meat has reached 160 degrees. 6. Let rest for at least 5 minutes before slicing. 7. Meanwhile, place the skillet you used to sear the meat back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the sliced pork tenderloin.
CALLING ALL BASIC B’S! Orange ya glad it’s Autumn? 🍂🍁Do y’all know how easy it is to roast your own pumpkins? Trust me, homemade is better, PLUS your house will smell better than any 3-wick bath and body works candle you’ve ever burned!🎃 • INSTRUCTIONS: 1. Preheat the oven to 400 degrees. 2. Cut a pumpkin pie pumpkin (or 2 or 3) in half. You can freeze pumpkin purée so might as well double up! 3. Scoop out the seeds and place face down on a baking sheet lined with parchment paper. 4. Bake for about 1 hour. The pumpkin skin will get darker and limber. 5. Flip over and let cool for at least 15 min or you’ll likely burn yourself. Been there done that. 6. Scoop out cooked pumpkin and place in a food processor or blender to purée for 4 min. 7. Use in all of your favorite fall recipes!! • Store in an air tight container in the fridge for up to a week or freeze for a few months.
Stuffed from a fun weekend with family and friends. Speaking of being stuffed, these stuffed peppers are one of my favorites! Recipe adapted from @allrecipes. • INGREDIENTS: 1lb Italian sausage or substitute ground turkey 1/2 cup uncooked orzo (you can use rice or quinoa instead) 1 cup water 3 bell peppers 2 8oz. cans tomato sauce (1 can in filling, 1 can for sauce on top) 1 tablespoon Worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper 1 teaspoon Italian seasoning (half in mixture, half in sauce) Italian cheese blend (eyeballed..maybe 2/3 cup) • INSTRUCTIONS: 1. In a skillet, cook Italian sausage until brown. Drain grease and set aside in a medium sized bowl. 2. Place the orzo and water in a saucepan. Cook according to package. Add to bowl with sausage. 3. In the bowl, add in 1 can of tomato sauce, Worcestershire sauce, garlic powder, onion powder, 1/2 teaspoon Italian seasoning, and cheese. Salt and pepper to taste. Set aside. 4. Preheat oven to 350 degrees. 5. While oven is preheating, cut bell peppers in half, removing and discarding the tops, seeds, and membranes. Arrange in a baking dish with hollowed sides facing upwards. Fill peppers evenly with sausage/orzo mixture. 6. In a small bowl, mix 1 8oz. can of tomato sauce and 1/2 teaspoon of Italian seasoning. Spoon over peppers, leaving some to baste with every 15min. 7. Bake for 1 hour, basting with remaining sauce every 15min until the peppers are tender. Sprinkle a little more cheese on top before returning to the oven for the last 15min. Broil for 2 min for extra golden brown cheese. 8. Garnish with fresh parsley and serve!
The only thing missing is John Legend’s voice, which could probably melt the butter on these pancakes. Happy weekend y’all!🥞 . . . @kodiakcakes pancakes with fresh fruit and @wabrysyrup !🍓
Trick-or-treat-yo self to these easy pumpkin muffins. They’ll become a Fall favorite, I promise. • INGREDIENTS: 1 15oz can of pumpkin purée 1 box of yellow cake mix 1/2 bag of @hersheycompany cinnamon chips 1/2 cup of water • INSTRUCTIONS: 1. Preheat oven to 350 degrees. 2. Mix all ingredients together. 3. Evenly distribute between 12 big muffins. 4. Bake for 25min or until toothpick comes out clean. 5. Transfer to a cooling rack for 5-10min. Drizzle cream cheese frosting on top if desired. 6. ENJOYYYY! These will go fast 🤤
So good the dog wants it too! Another board for another bday. Happy bday, Mom! . . #onthisboard : All Cheeses #traderjoes ; Unexpected Cheddar, Chipotle, Syrah and Goat cheese. Stuffed Olives + kalamata olives @triscuit Grapes Multigrain crackers
This salad is one that’s hard to BEET — it has all of my favorite toppings and the flavors are perfect together! Plus it’s perfect as you transition to warmer fall flavors. . . Spinach or mixed greens Beets, cubed (I buy pre roasted - it’s even better when my mom roasts them at home) Avocado, cubed 🥑 Pistachios, roughly chopped Feta cheese ———- Finish it all off with olive oil and vinegar or your favorite homemade dressing! 😙👌🏼
That time @mitchj.milard created little “let’s eat” invites with an engraved fork and knife on the front #forkedupfoodie
Making lunches easy and delicious this week with these Buffalo Chick[pea] wraps that I came up with yesterday! I promise you these are SO GOOD! . . INGREDIENTS [makes 3 wraps]: 1 15 oz can garbanzo beans (chick peas), drained and rinsed 1 tablespoon Greek yogurt or mayo 1ish tablespoon + a little more of Frank’s hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper Whole wheat tortillas Lettuce, chopped Red onion, cubed Tomatoes, cubed Feta cheese Ranch dressing • INSTRUCTIONS 1. In a medium bowl, add drained garbanzo beans, Greek yogurt, hot sauce, garlic powder, onion powder, salt and pepper. Smash beans and mix ingredients all together. 2. Spread 1/3 of buffalo chickpea mixture on 1 half of a tortilla. 3. Add lettuce, onions, tomatoes and crumbled feta cheese. Drizzle ranch dressing on top. Roll up and slice in half!
Today’s agenda: wine tasting! 🍷we visited Bibich winery and they had quite the spread! I need to step up my game! Swipe right for some pics of the food!
Yesterday we spent the day touring the Northern peninsula of Croatia. Rovinj is known for producing the best olive oil. In fact, last year they won best olive oil in the nation! Currently searching for bubble wrap so I can bring home all of the olive oil! 😬 . . Today we went to the Plitvička lakes — they were beautiful! Swipe right for waterfall pics.
Who loves a good bbq? What are your favorite bbq ideas that I can try and recreate? ... ... .... #bbq #bbqlovers #grill #grilling #grillmaster #pitmaster #food #foodie #foldplrn #foldieplrn #forkedupfoodie #foodofinstagram #foodphotography #foodography #note9photography
No Monday blues here!! 💙 Still in Europe, but I made this blueberry smoothie bowl a couple of weeks ago and had to share! See recipe below ⤵️ . . INGREDIENTS: 1 frozen banana 1 cup frozen wild blueberries 1ish cups of almond milk, I eyeballed it 2ish tablespoons of #TraderJoes Honey Vanilla Greek yogurt 1 scoop collagen ——- Toppings: Chia seeds Flax seeds Sliced Almonds #TheToastedOat blueberry granola Frozen blackberries Flowers from my yard for garnish • INSTRUCTIONS: 1. Mix all smoothie ingredients in a @thenutribullet for 30seconds to 1min until all ingredients are blended. 2. Pour smoothie into a bowl and add your favorite toppings! Tag me in your recreations!
I’ve eaten pizza for 50% of my meals in Europe so far, but that’s nacho problem. THIS pizza however had nacho cheese on it — SOLD! Slovenia knows what’s up! Bacon, corn, nacho cheese... take notes, America.🤤🙌🏼
Trieste me, life’s too short, always get the double scoop!🍦🇮🇹
Our Foodie Travel Bible | Eat That Street Meat; An Ode To Anthony Bourdain is up on the blog! Link in bio! @lycheeandplum
Grilled some steak, and than paired it with some linguini cooked in olive oil and garlic with a side of broccoli. Nice hearty dinner! .. .. #dinner #steak #garlic #bbqlovers #bbq #steakporn #steakdinner #steaklovers #grill #grilling #grillmaster #food #foodie #forkedupfoodie #foodieporn #foodporn #foodofinstagram #foodphotography #foodgasm #foodography
Sorry I’ve been MIA, I’ve been eating my way through Europe...First up, Slovenia! Pizza and Kremna Rezina, the best known dessert in town, at Caffe Peglez’n at Lake Bled! Let me tell you, Slovenian food is DELISH! 🇸🇮 . . I already bought my cookbook to bring home!! What are your favorite travel souvenirs?
Mother clucker this homemade sesame chicken is so so good! I took this to my best friend and her husband as a post baby meal last night. Y’all this is better than take out!! 🙌🏼 Recipe adapted from @kitchensanctuary 👇🏼 . . . INGREDIENTS: 5 tbsp olive oil 3 eggs lightly beaten 6 tbsp cornflour/cornstarch 1 1/2 cups all-purpose flour 1 tsp salt 1 tsp pepper 1 tsp garlic salt 4 tsp paprika 3 chicken breast fillets chopped into bite-size chunks ——— SAUCE INGREDIENTS: 1 tbsp sesame oil 2 cloves garlic, minced 1 tbsp rice vinegar 2 tbsp honey 2 tbsp sweet chilli sauce 3 tbsp ketchup 2 tbsp brown sugar 4 tbsp soy sauce ———— SERVE WITH [optional]: Steamed rice Steamed broccoli Sesame seeds Green onion, garnish • INSTRUCTIONS: 1. In a medium sized bowl, mix together flour, salt, pepper, garlic salt, and paprika. 2. Add cornstarch to a large plastic bag. In a small bowl, mix 3 eggs together. 3. Place the chicken in ziploc bag with cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. 4. Heat oil in a wok over high heat. Add chicken and cook for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches. 5. Remove from the pan and place in a bowl lined with paper towels. 6. Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). 7. Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes. 8. Turn off the heat. Serve with steamed white rice and top with green onion and sesame seeds.
Anyone else love fresh fruit on salads? 🙋🏻‍♀️ This is an easy one... Fresh blueberries and cantaloupe for sweetness. Feta cheese because cheese - duh! And homemade granola croutons for some crunch. Add your favorite vinaigrette dressing and mix it all up! . . Homemade granola croutons: 1. Preheat the oven to 425 degrees. 2. Lay #TheToastedOat Granola on a baking sheet and drizzle with honey. 3. Bake for 10 min and remove from oven letting granola crumbles cool on baking sheet. 4. Sprinkle granola croutons on top of salads for some extra sweet crunch!
Family recipes to me, mean memories. What’s your favorite family recipe? Comment below and keep reading to hear about one of mine! . . The truth is, I have not made these pierogis from scratch [by myself], but I’ve mastered the styling and eating! The pierogi tradition is one that I look forward to year after year. My Uncle was born in Poland so these are about as authentic as they get. Each year around Xmas, our extended family sets up an assembly line at my aunt and uncles and crank out about 600+ pierogi — eating and drinking in tandem, of course! It’s a fun holiday tradition, plus if you play your cards right, you can land in the quality spot of the assembly line — let me tell you, I’m good at taste testing...probably ended up with closer to 590 pierogis! 😏 . . Swipe right for the recipe... good luck if you can follow! Otherwise buy frozen pierogis and cook according to package... here’s my favorite way to eat them👇🏼👇🏼 • FINISHING TOUCHES: 1. In a nonstick skillet, sauté butter with thinly sliced onion slices. Cook on medium heat until golden brown. 2. Add another tablespoon of butter and add some plain breadcrumbs. Sauté until golden brown (about 2-3min). 3. Add the cooked pierogis and fry on each side for 1-2min until the outsides become slightly crispy and golden brown. 4. Serve with green onion slices and sour cream or plain Greek yogurt! 👌🏼🤤🙌🏼
What’s better than a breakfast skillet? A mini breakfast skillet! 💛 . . INGREDIENTS: 2 medium sized red skin potatoes, cubed Bell peppers, diced Zucchini, died Onion, diced Eggs Shredded cheese Fresh herbs for garnish @traderjoes Everything but Bagel Sesame Seasoning 🙌🏼 • INSTRUCTIONS: 1. Preheat the oven to 375 degrees. 2. Heat olive oil in a cast iron skillet. Add cubed potatoes and sauté for about 8min until potatoes begin to soften. 3. Add bell peppers, onion, and zucchini. Sauté until everything is golden brown. 4. Make craters for the eggs. Add eggs and cook on the stove for an additional 2 mins before adding cheese! 5. Put the cast iron skillet in the oven for about 5min to melt the cheese and finish cooking the eggs. Leave it in longer if you don't like your eggs super runny. 6. Garnish with fresh herbs and @traderjoes seasoning!
Bad days should always end with pizza even if you have to trick yourself with a Cauliflower crust... hence all the toppings! But don’t worry, I wouldn’t post if it wasn’t good enough to share. Greek Cauliflower Pizza recipe below⤵️ . . INGREDIENTS: 1 cauliflower crust Olive oil Pizza cheese blend Tomatoes, thinly sliced Red onion, sliced Banana pepper rings Kalamata olives, sliced Artichoke hearts, sliced Feta cheese Fresh basil or herbs for garnish • INSTRUCTIONS: 1. Cook cauliflower crust according to package pulling out of the oven halfway. Drizzle olive oil and sprinkle with pizza cheese. Layer with all of your favorite toppings and return to oven to finish cooking. Broil last few min to get edges golden brown. 2. Remove from oven and garnish with your favorite herbs!🌱
Serious question... What the heck is the difference between Kebabs and Kabobs? The verdict is still out, but I made some Chicken Mediterranean ones adapted from @themediterraneandish and regardless of how you spell them and how well you [don’t] photograph them in my case, they are so so GOOD! 🤤 Recipe below⤵️ . . INGREDIENTS: 2 tsp paprika 1 tsp dried thyme 1 tsp ground nutmeg 1/4 tsp ground green cardamom Salt and pepper 4-5 boneless skinless chicken breasts (2 lb), cubed 1/2 cup olive oil 10 garlic cloves, minced 3 lemons, juiced 1 green bell pepper, cubed 1 red bell, cubed 1 red onion, cubed • INSTRUCTIONS: 1. In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix. 2. Place the chicken cubes in a deep bowl or ziploc bag with the sliced yellow onions and olive oil. 3. Combine the minced garlic and lemon juice. Add them to the chicken dish. Toss the chicken making sure it is well coated. 4. Cover and refrigerate for 2-4 hours or overnight. 5. Before grilling, add chicken cubes, green peppers, red peppers and red onion onto wood skewers (wood skewers must be pre-soaked in water for at least 1 hour before using). 6. Grill the chicken kabobs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry. 7. Serve with fresh Tzatziki sauce 👇🏼 ———— Homemade Tzatziki Sauce: 1 English cucumber, grated 1 pint non-fat plain Greek yogurt Zest of one lemon Juice of one lemon 1 bunch of dill, chopped 1/4 tsp Garlic powder Salt and pepper to taste • INSTRUCTIONS: 1. Grate cucumber into a medium sized bowl. 2. Add Greek yogurt to bowl. 3. Zest and juice lemon. Add to bowl. 4. Roughly chip dill and add to bowl. Add garlic powder. Salt and pepper to taste. 5. Mix and serve! (I think it tastes better after sitting in the refrigerator for an hour or two)
Probably my last batch of fresh pesto from my basil plant. Soaking up these home grown treats! Homemade pesto recipe below 👇🏼 . . . INGREDIENTS: 2 cups fresh basil 1 cup olive oil 1 cup Parmesan cheese, grated 1/2 pine nuts 2 cloves garlic, minced 1 teaspoon salt • INSTRUCTIONS: 1. Using a blender or food processor, place all ingredients into container and mix until evenly incorporated. Store in air tight container in the refrigerator.
September means two things: 1. FALL FLAVORS ARE BACK🍂 2. COLLEGE FOOTBALL IS HERE🏈 . . Y’all know I can’t follow recipes so I merged three that I liked into one and came up with this snickerdoodle banana bread — It’s a keeper! Recipe below👇🏼 . . . INGREDIENTS: For the bread: 2 cups of flour 1 tsp baking soda 1 tsp cinnamon 8 tablespoons butter, room temperature 1/2 cup sugar 1/2 cup brown sugar 2 eggs 2 teaspoon vanilla 3/4 cup unsweetened applesauce 2-3 mashed bananas ——— For the cinnamon sugar mixture: 1/4 cup sugar 1 1/2 tablespoons brown sugar 1 tablespoon cinnamon • INSTRUCTIONS: 1. Present oven to 350 degrees. 2. Spray one loaf pan or three mini loaf pans with non-stick cooking spray. 3. In a medium bowl, mix together flour, baking soda, and cinnamon. Set aside. 4. Using a stand mixer, mix together butter and sugars until creamy. 5. Add eggs, vanilla, and applesauce. Blend together. 6. Add mashed banana and slowly start adding flour mixture. Blend until evenly incorporated. 7. In a small bowl, mix cinnamon sugar mixture ingredients. 8. Pour 1/3 banana bread into loaf pan. Sprinkle 1/3 of cinnamon sugar mixture over top. Repeat 2 more times ending with cinnamon sugar on top. 9. For one loaf pan bake 50-55min. For mini loaf pans bake 30min or until a toothpick comes out clean. 10. Let cool in pan for 2-3min and then transfer to a wire rack. 11. ENJOY!!
Now THIS is what I call a Sunday dinner!! Want to know the best part? It was only 5min of prep and 35min to bake! Oh and the fam had plans tonight so #leftovers !😏 Eggplant Parmesan recipe below ⤵️ . . . INGREDIENTS: 1 jar of marinara sauce 1 box eggplant patties from #TraderJoes 1 log of @belgioiosocheese mozzarella cheese 1 log of ground pork sausage [optional] Italian seasoning Grated Parmesan Cheese Basil for garnish • INSTRUCTIONS: 1. Preheat oven to 425 degrees. 2. Pour enough marinara sauce to cover bottom of @lodgecastiron skillet. Place one layer of frozen eggplant patties. Cover with fresh mozzarella slices. Sprinkle cooked sausage and Italian seasoning. Add another layer of sauce and repeat! Add grated Parmesan cheese to top layer before baking. 3. Bake in preheated oven for 30min. Keeping a watchful eye, broil the last couple of minutes until mozzarella is golden brown! 4. Remove from oven, garnish with basil and serve!
Summertime skillet! 🌻💛 y’all know the drill by now, but in case you’re new around here, I’ve got you! 😉Recipe below ⤵️ . . . INGREDIENTS: Red skin potatoes, cubed Bell peppers, diced Onion, diced Bacon 2 eggs Shredded cheese Green onion for garnish @traderjoes Everything but Bagel Sesame Seasoning 🙌🏼 • INSTRUCTIONS: 1. Preheat the oven to 375 degrees. 2. Heat olive oil in a cast iron skillet. Add cubed potatoes and sauté for about 8min until potatoes begin to soften. 3. Add bell peppers, onion and bacon. Sauté until everything is golden brown. 4. Make 2 craters for the eggs. Add eggs and cook on the stove for an additional 2 mins before adding cheese! 5. Put the cast iron skillet in the oven for about 5min to melt the cheese and finish cooking the eggs. Leave it in longer if you don't like your eggs super runny. 6. Garnish with green onion and @traderjoes seasoning!
Nothing betttttta than a little summer bruschetta! Recipe below for @inagarten Tomato Crostini w/Whipped Feta ⤵️ . . INGREDIENTS: 6 ounces good feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup good olive oil, divided 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves) 2 tablespoons good red wine vinegar 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced 3 tablespoons julienned fresh basil leaves, plus extra for serving 20 to 25 (½-inch-thick) diagonal baguette slices, toasted 2 tablespoons toasted pine nuts • INSTRUCTIONS: 1. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. 2. For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. 3. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings. ——-Assembly—— 4. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
My favorite summer sauce for pasta, pizza, fresh veggies [duh and mozzarella], all the above! Recipe below ⤵️ . . INGREDIENTS: 2 cups fresh basil 1 cup olive oil 1 cup Parmesan cheese, grated 1/2 pine nuts 2 cloves garlic, minced 1 teaspoon salt • INSTRUCTIONS: 1. Using a blender or food processor, place all ingredients into container and mix until evenly incorporated. Store in air tight container in the refrigerator.
It’s no sea-cret that I love sea scallops. This recipe from @halfbakedharvest was amazing! I will surely be making this again soon!
This summer heat calls for a summer treat!! Honey Roasted Strawberry Cheesecake Pops — recipe below ⤵️ . . INGREDIENTS: 2 cups strawberries, sliced 2 tbsp honey 1 cup of @thetoastedoat granola (flavor of your choice) 2 tablespoons butter, melted @haagendazs_us Strawberry cheesecake ice cream ——— Toppings: Graham cracker crumbles Melted white chocolate • INSTRUCTIONS: Let’s start this off by saying you can buy strawberry preserves if you don’t feel like making your own strawberry purée and skip to step 3. If you’re willing to put in the work, here’s how it is done... 1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. 2. Toss sliced strawberries with honey and spread evenly over baking sheet. Bake 15-18min or until strawberries are tender. 3. While strawberries are cooking, pull ice cream out of the freezer to allow it to soften a little on the counter. This will make it easier to handle when forming your popsicles. 4. Remove from oven and allow to cool completely. Once your roasted strawberries are cooled, place them in a food processor, and puree until smooth. 5. In a small bowl, mix together granola and melted butter. —Assembly— 6. Using small paper cups (mine were from Target), place a couple of tablespoons of granola mixture on the bottom. Gently mold to bottom of the cup. 7. Spoon a layer of strawberry cheesecake ice cream into each of your cups - filling each cup about half way up. 8. Next layer about 1 tbsp of honey roasted strawberry puree over top of each ice cream layer. Swirl with a toothpick, and then top each with another layer of ice cream. 9. Place a popsicle stick in the middle of each prepared popsicle cup and set in the freezer overnight. 10. When you’re ready to eat, simply peel or gently cut away the paper cup liner, drizzle with melted white chocolate and dust with graham cracker crumbles. Enjoy!!
My favorite taco dip for The Fourth of July! Happy Birthday, America!♥️🇺🇸 • Recipe from @kitchenfunwithmy3sons INGREDIENTS: (all @krogerco brand) 1 Can of Refried Beans 1 Packet of Taco Seasoning 1 8oz of Sour Cream 1 8oz of Cream Cheese 2 Cups of Shredded Cheese 1 Bag of Shredded Lettuce Black Olives, sliced (optional) 1 Jar of Salsa 1 Large Tomato (chopped) Blue Chips (you can find at @worldmarket ) 1 Slice of Provolone Cheese for stars • INSTRUCTIONS: Layer 1 - Start out by mixing the can of refried beans with taco seasoning & spread in a 9×13 pan. Layer 2 - Top with jar of salsa Layer 3 - Top with the olives...You could also substitute for black beans Layer 4 - Top with a bag of shredded lettuce Layer 5 - Top with shredded cheese (I used Mexican blend) Layers 6/7 - Mix together the sour cream & cream cheese. Then spread some of the mixture on a square on the top left corner. -Crush the blue chips & sprinkle them on the sour cream. (You could also use black beans for this instead.) -Spoon the rest of the sour cream mixture in a baggie & cut off the corner. -Squeeze on 6 lines and then fill with the chopped tomatoes. -Cut out small circles or stars from a slice of provolone cheese and place on top of the crushed blue chips (I used a cookie cutter)! Enjoy!! • Sometimes I add an extra layer, guac, of course. I've also sprinkled Jalapeños in with the lettuce for a little extra heat!
Dreaming about a pizza this fruit pizza pie right about now. This is a super easy dessert or snack to make for The Fourth of July and berry tasty too!! ❤️💙 Recipe below⤵️ . What are your favorite holiday treats? . . CRUST INGREDIENTS: 10 oz. bag of The Toasted Oat (your choice) ½ teaspoon ground cinnamon 1 teaspoon pure vanilla extract 3 tablespoons coconut oil, melted 1 tablespoon honey ———————- FILLING INGREDIENTS: 1 - ¼ cups #TraderJoes Honey Vanilla Greek Yogurt ———————- FRUIT TOPPING: Blackberries Blueberries 1 medium kiwi, peeled and sliced Strawberries, sliced • INSTRUCTIONS: 1. Preheat oven to 350 F. 2. Grease a 10-inch spring-form cake pan and set aside. 3. In a large bowl, combine Toasted Oat Granola, cinnamon, and vanilla together. Add honey and coconut oil and mix (use your hands or a fork) until dough is combined and sticks together. 4. Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup. 5. Bake in preheated oven for 15-20 minutes until crust is golden brown. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster). 6. Using a spatula, spread the Greek yogurt evenly on top of of cooled crust. 7. Decorate with your favorite fresh fruit. Enjoy immediately or place in the fridge for up to an hour to cool and set.
Life, Liberty, and the Pursuit of HAPPY HOUR!! Declaring this whole week 4th of July and happy hour! #vacation
Everything beakfast tostada • INGREDIENTS: 1 slice of bacon 1 tortilla 1 egg, fried or sunny side up 1/4 avocado, cubed Tomatoes, cubed Shredded cheese [optional] @traderjoes everything but bagel sesame seasoning • INSTRUCTIONS: 1. Cook bacon and set aside. 2. Heat a small skillet to med-high heat. Spray with cooking cook tortilla for about 1 min per side or until it starts to turn golden brown and slightly crispy. Remove and put on a plate. Sprinkle with cheese if desired. 3. In the same pan, fry an egg. Add on top of open faced tortilla. 4. Crumble bacon on top of egg 5. Slice avocado and tomato into cubes. Add on top. 6. Finish with a sprinkle of @traderjoeslist everything but bagel sesame seasoning! 🙌🏼
Appetizer turned dinner! Nothing like a refreshing caprese salad on a hot 95 degree summer day. 🍅🌱
Channeling my inner @snoopnattynat with this happy hour board. 💁🏻‍♀️Kicking off this weekend with the happiest of hours! Cheers friends 🥂 What’s in my board? ⤵️⤵️ . . . Mini naan dippers Mixed marinated olives & feta cheese Marconi almonds #TraderJoes artichokes Roasted red pepper slices Salami #TraderJoes roasted red pepper hummus
This one is for the grill masters. Hopefully this meats your expec-steak-ions. Both my fam and friends approved this recipe 🔥. Recipe below from @cookingclassy ⤵️ . . MARINADE INGREDIENTS: 1/4 cup olive oil 1/4 cup soy sauce or coconut aminos Juice of one lemon 1 1/2 tbsp red wine vinegar 2 1/2 tbsp Worcestershire sauce 1 tbsp honey 2 tsp Dijon 2-3 garlic cloves, minced 1 tsp freshly ground black pepper ———— KEBAB INGREDIENTS: 1 1/2lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces Metal or Wooden skewers [soak in water for at least 30min] Bell peppers, mushrooms, onions, cut into 1 1/4 inch pieces [optional] • INSTRUCTIONS: 1. In a mixing bowl whisk together all marinade ingredients. Set aside. 2. Cut up steak into cubes. Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air. Refrigerate 3-6 hours allowing flavors to blend. 3. Cut up veggies and toss with olive oil, salt/pepper, and garlic powder [optional] 4. Preheat a grill over medium-high heat. 5. Skewer steak and veggies on metal or soaked wooden skewers. I usually do all meat and all veggies so everything cooks more evenly. 6. Invite your family over for dinner and make your brother grill. Right @mbphillips1987 ? 😬 JK grill for 8-9min turning occasionally so all sides are cooked. . . Homemade Tzatziki Sauce: 1 English cucumber, grated 1 pint non-fat plain Greek yogurt Zest of one lemon Juice of one lemon 1 bunch of dill, chopped 1/4 tsp Garlic powder Salt and pepper to taste • INSTRUCTIONS: 1. Grate cucumber into a medium sized bowl. 2. Add Greek yogurt to bowl. 3. Zest and juice lemon. Add to bowl. 4. Roughly chip dill and add to bowl. Add garlic powder. Salt and pepper to taste. 5. Mix and serve! (I think it tastes better after sitting in the refrigerator for an hour or two)
I have been a busy 🐝. This is my first weekend in 4 weeks with no plans and my last weekend for the next 4 weeks with no plans. You better believe I’m brunching - Happy Saturday!! Avocado toast✌🏼ways! See below⤵️ . . BASE INGREDIENTS: 1 French bread baguette, sliced in the store Cream cheese 2 avocados Lime juice (~2 teaspoons) Salt and pepper ————- 1️⃣Strawberry & Balsamic Avo Toast: Freshly sliced strawberries Feta cheese @delallofoods balsamic vinegar glaze ———— 2️⃣ Tomato & Feta Avo Toast: Tomatoes, diced (I use compari) Feta cheese #TraderJoes Everything but the bagel sesame seasoning • INSTRUCTIONS: 1. Using a toaster oven, toast slices of bread. (You could probably do this in the oven too, but mine was already being used). 2. Cut the avocado in half, remove the pit and squeeze into a medium sized bowl. 3. Smash avocado. Add enough lime juice to prevent avocado from turning brown, but not enough to add flavor. Add salt and pepper to taste. 4. Spread a very thin layer of cream cheese on toast. Spread a layer of avocado on top. 5. Assembly! -For the Strawberry Balsamic Avo Toast add layer of freshly sliced strawberries, sprinkle some feta cheese and drizzle with @delallofoods Balsamic glaze! -For the Tomato & Feta Avo Toast add some diced tomatoes, sprinkle some feta cheese, and top with a sprinkle of everything but the bagel seasoning!
Sweet summertime! Grilled honey vanilla peaches with #traderjoes vanilla bean ice cream and @thetoastedoat blueberry cobbler granola. PS GO CAVS! ♥️ . . #gocavs #cle
Summer Brunchin’ 💕
Pesto Cauliflower Gnocchi anyone? Guess what? It only takes 10min to make! See below ⤵️ . . INGREDIENTS: 1 bag of @traderjoes Cauliflower Gnocchi 1-2 tablespoons of homemade pesto (I’ll share soon, once my basil grows more) Sundried tomatoes, roughly chopped Freshly grated Parmesan cheese Basil to ganish • INSTRUCTIONS: 1. Cook gnocchi according to package. 2. While gnocchi is cooking, roughly chop sundried tomatoes. 3. Add pesto and sundried tomatoes to pan. Stir to incorporate. 4. Serve in bowl and top with grated Parmesan cheese and basil to garnish! . . #glutenfree #vegetarian #eatingclean
I found my lobster! ❤️ JK but this is one of the perks of being single... I don’t have to share my seafood risotto! 😉 This @gordongram risotto recipe is perfect summer dish. Can’t wait to make this again!
Fruit platter inspo for entertaining this summer! Want to learn how to assemble? See steps below ⤵️ Tag me in your creations and use #rightbackspatula so I can see your styling! . . Tip 1: Pick fruits that are different shapes, sizes, colors and textures. Tip 2: Start with your biggest piece of fruits and work your way smaller to fill any gaps. 1. Randomly place the pears on your board. I chose not to slice the pears because the brown easily. 2. Cut the top off your pineapple and place it somewhere on your board. This helps adds height to your fruit platter! Pre-slice a couple of pieces of pineapple and scatter them on the board. I like to add toothpicks so people can easily grab pieces. 3. Add a few mandarin oranges. 4. Next up, slice your blood oranges and kiwi. Tip: Place blood oranges on top of wax paper so the juices don’t stain your boards. 5. Add a couple of groups of strawberries. I always group strawberries in 3s. 6. Cut some grape clusters to break up the colors and fill some gaps. 7. Scatter some @wholefoods sunberries around the board. These look like little yellow cherry tomatoes, but they’re sweeter. They’re delish! 8. Lastly, fill any other gaps with some dried fruits, I used apricots. Ta da!!!
It’s Taco Tuesday and I’ve got a taco crock pot recipe for you! PS there is no age limit for taco trucks 🌮🚚 . . Slow Cooker Honey Chipotle Chicken (@withsaltandwit ): 2 pounds skinless, boneless chicken breasts 1/3 cup honey Honey Chipotle Marinade: 1 1/2 teaspoons chili powder 1 tablespoon ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoon garlic salt 1 teaspoon onion powder heaping 1/2 teaspoon ground coriander 1/2 teaspoon pepper. • INSTRUCTIONS: 1. Place chicken in the bottom of a slow-cooker. 2. Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top. 3. Cover and cook on high for 3 - 3 1/2 hours until chicken easily falls apart. 4. Once the chicken is cooked, remove from the slow cooker and shred with two forks. —————- Mango Salsa: 2 ripe mangoes 1 ripe avocado 1 green onion sliced 2 tablespoons cilantro, chopped 2 tablespoons red onion, chopped 1 lime, juiced Red pepper flakes, to taste Salt and Pepper, to taste • INSTRUCTIONS: 1. Chop, squeeze, sprinkle, mix, serve!
Cinco days til cinco de mayo? 💃🏻 I don’t know about anyjuan else, but I could eat Mexican food for every meal. Here is my taco dip recipe below. ⤵️ . . INGREDIENTS: 1 14 oz. can refried beans 1 packet lower sodium taco seasoning 1 14 oz. jar of salsa (I used medium) 1 bag shredded lettuce 2 ripe avocados 1 packet of guacamole mix 8 oz of sour cream OR nonfat plain Greek yogurt 8 oz. non fat cream cheese Mexican cheese blend Olives, sliced Tomatoes, diced Green onion, sliced Tortilla chips for serving • INSTRUCTIONS: 1. In a medium bowl, mix together retried beans and taco seasoning. Spread on the bottom of a 13x9 baking dish. 2. Add layer of salsa. 3. Add layer of shredded lettuce. 4. Mix avocados and guacamole packet. Carefully spread over lettuce. 5. With a hand mixer, mix together sour cream and cream cheese. Carefully spread over guacamole. For an extra kick, mix in some sriracha. 6. Sprinkle cheese on top. 7. Add black olives, green onion, and tomatoes on top. For extra heat, add fresh or pickled jalapeños! Serve with tortilla chips!
‘Tis the season for bridal and baby showers. Hosting a brunch? Add these to your menu! Scones 3 ways below ⤵️ Recipe from [and adapted] @theseasonedfarmhouse • BASE INGREDIENTS: (Makes 12 scones) 2 1/4 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon table salt 11 tablespoons chilled unsalted butter, grated on a box grater. (Grating butter makes it easier to incorporate into the dough) 3/4 cup whole milk 1-2 tablespoons heavy cream (or whole milk), for brushing tops before baking ———— 1️⃣CHEDDAR CHIVE: 1 cup grated sharp cheddar cheese 1/4 thinly sliced chives (or green tops of scallions) ———— 2️⃣CHOCOLATE CHIP: 1/2 bag of high quality chocholate chips (I used @ghirardelli ) Large sugar crystals for sprinkling on top ———— 3️⃣CINNAMON CHIP: 1/2 cup of cinnamon chips . Icing: 1/2 cup powder sugar 1/4 tsp vanilla 1 tablespoon milk • • INSTRUCTIONS: 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, baking powder, and salt. Add the butter and using your hands or a pastry cutter, work the mixture evenly. 3. Make a well in the center and pour in the milk. Using a fork or your hands, mix until ingredients are incorporated, but still rough and shaggy. 4. Gently knead in toppings from one of the above choices. Add 1-2 tablespoons more of milk if dough seems too dry. 5. Divide the dough in half and pat each portion to 3/4-inch thick round. Cut each round into six wedges. Transfer to the prepared baking sheet, spacing 1 inch apart. 6. Brush the tops with heavy cream. **For cheddar chive, sprinkle with extra cheese for baking. **For chocolate chip, sprinkle with sugar crystals for baking. 7. Bake until light brown, about 18-20 min. Transfer to a cooling rack for about 5 min. 8.**Cinnamon Chip scones only** —Once cool, in a small bowl, mix together butter, powder sugar, and milk. Drizzle over scones. Let harden for 5-10min and then serve!!
We’re finally back [and hopefully staying] to warmer temps, which means one thing... GRILLING SEASON! Shrimp boil packet recipe from @damn_delicious 🤤👩🏻‍🍳 . . INGREDIENTS: 1 package (31-40count) large shrimp, peeled and deveined 1 package smoked andouille sausage, thinly sliced (you can use Pork Kielbasa too) 3 ears corn, each cut crosswise into 4 pieces 1 pound baby red potatoes, halved 2 tablespoons olive oil 4 teaspoons cajun seasoning Salt and Pepper to taste Fresh parsley for garnish • INSTRUCTIONS: 1. Preheat grill over high heat. 2. Cut corn, sausage, and potatoes. Place in a bowl with shrimp and toss gently with olive oil, Cajun seasoning, salt and pepper until mixture is evenly coated. 3. Cut sheets of foil (4 or 5), about 12-inches long. Divide mixture into equal portions and add to the center of each foil in a single layer OR get a big foil grill pan and place mixture in pan, cover with foil. 4. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. 5. Place foil packets on the grill and cook until just cooked through, about 15 minutes. 6. Garnish with fresh parsley and serve immediately.
What’s a weekend without a brEGGfast skillet?🍳This is my Everything Skillet because everything is from @traderjoeslist including the flowers that I bought myself! 😉 • INGREDIENTS: Red skin potatoes, cubed Bell peppers, diced Onion, diced Bacon 2 eggs Shredded cheese Green onion for garnish @traderjoes Everything but Bagel Sesame Seasoning 🙌🏼 Side of flowers, cuz treat yourself • INSTRUCTIONS: 1. Preheat the oven to 375 degrees. 2. Heat olive oil in a cast iron skillet. Add cubed potatoes and sauté for about 8min until potatoes begin to soften. 3. Add bell peppers, onion and bacon. Sauté until everything is golden brown. 4. Make 2 craters for the eggs. Add eggs and cook on the stove for an additional 2 mins before adding cheese! 5. Put the cast iron skillet in the oven for about 5min to melt the cheese and finish cooking the eggs. Leave it in longer if you don't like your eggs super runny. 6. Garnish with green onion and @traderjoes seasoning! . . #traderjoeslist #traderjoes #traderjoesfinds
I ‘yam’ telling you that these skinny buffalo chicken stuffed sweet potatoes are SO GOOD and completely guilt free. Recipe adapted from @notenoughcinnamon ! See what I did below ⤵️ . . INGREDIENTS: 5 medium sweet potatoes 1.5lbs boneless skinless chicken breasts ———— Buffalo sauce: 2/3 cup Frank's Red Hot Original Sauce 4 tbsp unsalted butter 1 1/2 tbsp white vinegar 1/2 tsp Worcestershire sauce 1/2 tsp garlic powder 1 tsp cornstarch + 1 tbsp water ———— Suggested Toppings [YOU PICK]: -Skinny Blue Cheese or Ranch dressing -Monterey Jack cheese, shredded or blue cheese crumbles -Cilantro + green onion for garnish (I used blue cheese crumbles,skinny blue cheese dressing, and cilantro + green onion) • INSTRUCTIONS: 1. Place chicken breasts in a large pot, cover with water and cook on medium-high heat for 20-25 minutes. Drain and transfer breasts on a cutting board. When cool enough to handle, shred using two forks or your fingers. 2. While chicken is cooking, cook sweet potatoes 1 of 2 ways. Using a fork, poke holes in sweet potato, and microwave for 5min, flipping halfway in between OR bake sweet potatoes in the 400 degree oven on a foil lined baking sheet for 30-35min until tender. 3. In a medium pot (you can use the same one you used for the chicken) over medium heat, make the Buffalo Sauce. Combine the hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. 4. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce. 5. Cut sweet potatoes in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken. Add desired toppings and serve!
As always, it’s rice to meet you! Y’all went crazy over this easy shrimp fried rice that I came up for dinner this past week. Sharing the recipe so you can go buy the ingredients this weekend and make it yourself! The recipe below can be made in 15min and is 3-4 servings. ⤵️ I love hearing when y’all make my stuff, so come back and let me know what you think! . . INGREDIENTS: 1 lb of raw shrimp deveined (I get mine from @freshthyme ) 1 tablespoon Creole seasoning 1/2 tablespoon paprika 1/2 tablespoon onion powder 1/2 tablespoon garlic powder Pinch [or two] of pepper 1 bag of @traderjoeslist Frozen vegetable fried rice 2 eggs Green onion for garnish • INSTRUCTIONS: 1. Thaw and rinse shrimp in a strainer. Peel the shrimp if you didn’t buy it already peeled. Pat dry and set aside. **Note: I think raw shrimp is better because it absorbs the spice flavors more, but you can use precooked shrimp instead. 2. Mix the creole, paprika, onion powder, garlic powder, and pepper in a small bowl. Generously coat both sides of shrimp. 3. Heat olive oil in a cast iron skillet on med-high heat. Cook shrimp 1-2min on each side. Remove from pan and set aside. 4. In a wok or large skillet, cook @traderjoes Vegetable fried rice according to package. 5. Make a crater in the center of the rice and scramble 2 eggs. Once cooked, mix in cooked shrimp. Garnish with green onion and serve!
I promised I’d share the Potica, pronounced (po-tee-sah), that you saw on my story this week - here it is!! Isn’t it pretty? My mom makes one for every big holiday so it’s definitely a family staple. It’s a Slovenian nut roll very similar to a coffee cake! For those of you that are ambitious, swipe through the pics to find the recipe that she uses. One of these days I’ll have her teach me how to make one... right @pmp1007 ? 😉 . . HAPPY EASTER!! 🐰💕What are your family holiday food staples?
I sure hope these Garlic-Parmesan three cheese scalloped potatoes are as ‘appeeling’ at first sight to you as they were to me! As many of you know, I don’t normally stick to following an entire recipe, but I did with this recipe from @the_chunky_chef and I’m pretty sure everyone in my family went back for seconds.🤤 I know that a long ingredient list is intimidating for some of you, but I promise the work is worth it! Swipe for the after pic! 🤤 . . INGREDIENTS: 1 red potatoes, washed, but not peeled 1 lb Yukon gold potatoes, washed, but not peeled 1 onion, sliced thinly 3 Tbsp butter 3 Tbsp all purpose flour 2 cloves garlic, minced 1 tsp dry mustard 1/4 tsp dried thyme 1/4 tsp paprika salt and pepper, to taste 2 cups whole milk 1 cup cheddar cheese shredded 1/2 cup gruyere cheese shredded 1/4 cup Parmesan cheese grated fresh chives, for garnish fresh parsley, for garnish additional 1/4 cup cheddar cheese, shredded additional 1/4 cup gruyere cheese, shredded additional 2 Tbsp Parmesan cheese, grated • INSTRUCTIONS: 1. Preheat oven to 400 degrees. 2. Butter a 2 qt casserole dish and set aside. 3. Slice potatoes and onion in 1/8" thin slices (You can use a Mandoline Slicer; I used my mom😬), set aside. 4. Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon. 5. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt + pepper, and stir until smooth. 6. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce. 7. Sprinkle potatoes with gruyere, cheddar and Parmesan. 8. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Bake for 60 min. 9. Remove foil and bake uncovered an extra 25-30 min. Potatoes should be tender. Broil the last few min for golden brown coloring. 10. Garnish with freshly chopped parsley and chives! 🌱
Here’s a quick and easy Easter side dish recipe that I can ‘spear’ you of of the details. Prosciutto wrapped asparagus pretty much speaks for itself. If you need the details, don’t worry, I won’t leave you hanging. Recipe below⤵️ . . INGREDIENTS: 1 brunch of asparagus 1 package of prosciutto Olive oil @delallofoods Balsamic vinegar glaze • INSTRUCTIONS: 1. Preheat oven to 425 degrees. Line a baking sheet with foil. 2. Wash and pat asparagus dry. Snap or cut off the tough ends. 3. Wrap 3-4 asparagus spears with strip of prosciutto. I typically cut 1 slice in half (length wise) so I can make 2-3 bundles with one prosciutto slice. 4. Place asparagus bundle on baking sheet and repeat until done. 5. Drizzle with olive oil. I typically use a basting brush to spread it out more evenly. 6. Bake for approx 12min. For a crispier prosciutto leave in the oven for a couple of min longer. 7. Add to a serving platter and drizzle with balsamic glaze! Enjoy!! ***For a more savory flavor you can add a swipe of cream cheese or goat cheese on top of a flat piece of prosciutto and then wrap the bundles. Both ways are delish!🤤
Spring calls for light, easy, and delicious appetizers. This fruit salsa would be the perfect addition to an Easter spread. It’s so good that I could eat it by the spoonful. Who am I kidding? I do... 😬Recipe below⤵️ . . INGREDIENTS: 1 lb container of strawberries 🍓 1 Granny Smith Apple🍏 3-4 Small kiwis 🥝 Zest of 1 lemon 🍋 Cinnamon chips for serving • INSTRUCTIONS: 1. Wash and pay dry all produce. 2. Cut the tops off of the strawberries and chop. Core the Apple and chop. Peel the kiwi and chop. Place all fruit in a medium sized bowl. 3. Add zest of one lemon and stir. Chill in fridge 20-30min before serving to allow all flavors to blend. 4. Serve with cinnamon chips. *If your fruit is too tart you can add a teaspoon of sugar.
@momofukulasvegas featured in our vegas foodie guide up on @lycheeandplum blog
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