#forkedupfoodie

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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
Sharing a favorite stuffed pepper recipe that I adapted from @allrecipes. I made them for dinner tonight and will also take them for lunches this week. Recipe below⤵️ • INGREDIENTS: 1lb Italian sausage 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! #cbusfoodbloggers
Happy St. Patrick’s Day!! ☘️ I didn’t find gold, but I suppose this breakfast skillet is the equivalent to gold at the end of the rainbow... 🌈🍳 . . INGREDIENTS[from left to right]: Red bell pepper, diced Ham, diced 2 small sweet potatoes, cubed Yellow bell pepper, diced Yellow squash, chopped Asparagus spears cut into 1” pieces Red onion, diced 6 eggs White cheddar cheese, shredded Everything but the 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 6-7min until potatoes begin to soften. I always cook sweet potatoes less than other potatoes because they can get soggier. 3. Add bell peppers, ham, squash, asparagus, and onion. Sauté until everything is golden brown (about 5min). 4. Make 6 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 everything seasoning!
caviar = sea bursts @lycheeandplum @joel.robuchon
I ‘yam’ loving that it’s still light outside when I get home from work/gym. Tonight I came up with this sweet potato taco on the fly and it was delish. Recipe below ⤵️ • INGREDIENTS: Sweet potato(es) 1 package of ground turkey 1 packet of lower sodium taco seasoning [Optional toppings] Mexican cheese Roasted corn Red cabbage Plain Greek yogurt + Sriracha • INSTRUCTIONS: 1. In a skillet, cook ground turkey on medium-high heat. Add taco seasoning packet and cook according to package. 2. While the meat is cooking, make the sweet potato in the microwave. Using a fork, poke holes in the potato. Cook on a plate for 5min, flipping halfway through. If you’re cooking more than one potato at a time, you will probably need to add a min or two to your time. Remove and add a slice on the top. 2. Sprinkle with cheese, roasted corn and red cabbage. 3. Mix together 1 tablespoon of Greek yogurt with a couple of drops of sriracha. Add on top of potato. 4. Garnish with green onion.
these were the best freaking mashed potatoes we ever ever tried. the ribeye wasn’t too shabby either.
bone marrow from @eatblueribbon for @lycheeandplum EATING VEGAS | link in bio
must do: order french fries and dip in crawfish garlic butter sauce @lycheeandplum trip to little saigon on the blog. link in bio.
It was a Snaccident! 🤷🏻‍♀️This Everything Bagel Chex Mix is EVERYTHING! Travel season is starting to pick up, which in turn means snack season is picking back up... I’m not mad about it at all. This is the perfect make ahead snack to pack if you’re on the go. Recipe is adapted from @twopeasandpod and it’s so so good! I know my girlfriends will thank me when I show up to the airport for Cabo with goodie bags of this Chex mix. 😬 What are your favorite travel snacks? Tell me below!⤵️ • INGREDIENTS: 3 cups Corn Chex™ cereal 3 cups Rice Chex™ cereal 3 cups Wheat Chex™ cereal 1 cup bite-size pretzels 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces 1 cup sesame chips 1 cup Cheerios ™ 1 cup Cheez-its ™ 7 tablespoons butter, melted 2 tablespoons Worcestershire sauce 1 teaspoon Kosher salt or seasoned salt 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 3 tablespoons everything bagel seasoning • INSTRUCTIONS: 1. In large bowl, mix cereals, pretzels, bagel chips, cheez-its and nuts; set aside. 2. In small microwavable bowl, melt butter. Add Worcestershire sauce, salt, garlic, powder, onion powder, and everything bagel seasoning. Stir until all ingredients are incorporated. 3. Pour over cereal mixture and stir until evenly coated. 4. Preheat the oven to 250 degrees. Put cereal mixture onto an ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Remove from oven and let cool, about 15 minutes.
sill craving these lamb ribs w smashed cucumber and chili yogurt from our @lycheeandplum trip to vegas | find out where else we ate on the blog. Link in bio.
Saturday Faturday - Brunch is served!
I got a shocking amount of messages in reply to this appetizer on my story last week. And guess what? They’re all of the following: ✔️Quick (15min) ✔️Easy (5 ingredients) ✔️ Healthy (low cal) . . INGREDIENTS: 12 Wonton Wrappers 2 cups Romaine lettuce 1/4 cup Parmesan cheese, shredded 1/4 cup Croutons Light Caesar dressing . You could also buy a Caesar salad kit to make it even easier! • INSTRUCTIONS: 1. Preheat oven to 350 degrees. 2. Spray a regular sized muffin pan with cooking spray. Place 1 wonton wrappers in each muffin cup. Bake for 7-8 minutes or until shells are golden brown. Remove and let cool for a couple of minutes. 3. Chop lettuce and add to a medium sized bowl [Remember, these are bite size so you don’t want huge pieces]. 4. Give your croutons a rough chop and add half to the mixing bowl, saving the other half to sprinkle on top. Add half of the cheese to the bowl, also saving the rest to sprinkle on top. 5. Toss lettuce, croutons, and cheese with 1-2 tablespoons of light Caesar dressing. A little dressing goes a long way. 6. Fill each wonton cup with lettuce mixture and sprinkle remaining croutons and cheese on top. 7. Enjoy!! **Grocery tip: Wonton wrappers are usually by tofu in your organic food section.
One brEGGfast skillet coming right up! 🍳 I love breakfast skillets because you can literally throw anything in them and they still taste good. I had friends over so I made a bigger one than usual... it was still gone. Recipe below ⤵️ • INGREDIENTS: 3 medium potatoes, cubed Bell peppers, diced Onion, diced Sausage, cooked and crumbled 3 eggs Shredded cheese Green onion for garnish Red pepper flakes @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 cooked sausage. Sauté until everything is golden brown. 4. Make 3 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, red pepper flakes, and @traderjoes seasoning!
“What could be more important than a little something to eat?” —Winnie The Pooh . . I hope you all indulged in some treats today with your honey💕 ——————— INGREDIENTS: 1 cup all purpose flour 1 tsp. baking powder 1/2 tsp. Baking soda 2 Tbsp. brown sugar ¼ tsp. of salt 3 Tbsp. butter, melted 1 egg 1 cup milk 1 tsp. cinnamon 1 tsp. vanilla extract • INSTRUCTIONS: 1. In one bowl stir flour, baking powder, baking soda, brown sugar, cinnamon, and salt. 2. In a separate bowl whisk butter, egg, milk, and vanilla extract until combined. 3. Add flour mixture to wet ingredients a little at a time until well mixed. 4. Spray pan with nonstick cooking spray. Once pan is hot, add 1/4 cup scoops over medium heat until golden brown. Bubbles will begin to appear on the top surface so that's how you know when to flip. (About 2 min) **For the paws and ears I use 1 teaspoon and 1 tablespoon of batter. 5. Flip and cook the other side until brown. (1-2min) 6. Serve with butter, maple syrup, or whipped cream and extra cinnamon to taste. For paws I used sliced bananas and melted chocolate with a sliced strawberry heart as a nose! ♥️
Happy Valentine’s Day from my plate to yours! 💕💋 . . Plating food doesn’t always have to intricate and overwhelming. Here’s an example — this is just orange juice lightly squeezed into a cookie cutter! Orange ya glad I shared my tip? 😉
My guide to celebrating Galentine’s Day... make a damn cheese board! . . Is anyone else annoyed that @bachelorabc is consuming 3 of our nights over the next couple of weeks? Whatever, you know I’m going to be watching. Any excuse for wine and snacks...🍷
On a seafood diet... I see food and I eat it. Do y’all know how quick and easy it is to make lobster tails? These would be perfect for a date night. Tag your date! ♥️ Pretending @bretteldredge is mine! 😉 • INGREDIENTS: 2 (6oz) lobster tails from @freshthyme Pinch of salt Paprika 2 tablespoons of butter Parsley, chopped + more for garnish Lemons for garnish • INSTRUCTIONS: 1. Place a small grate or steamer insert in the bottom of a pot/skillet. Pour about one inch of water in the bottom of a large pot/skillet. The water should not be touching the grate. Sprinkle a pinch of salt in the water. Ten in heat and bring water to a boil. 2. Sprinkle butterflied lobster tails [instructions at the bottom] with a couple of dashes of paprika. Place lobster tails on grate and cover with lid for 6min. Cooking time varies based on lobster tail ounces. **Do not lift the lid whole cooking!! You also want to make sure you carefully watch so you don’t over cook. 3. While lobster tails are cooking, melt 2 tablespoons of butter and chop parsley. Mix together. 4. Remove lobster tails and brush with butter mixture. Time to eat! 🤗 ———————- How to butterfly a lobster tail: 1. Thaw out tails overnight in refrigerator or soak in cold water bath. 2. Once thawed, cut the tail. (You can tell from my picture where I stopped.) 3. Open the shell by using your thumbs and fingers. Spread the cut top shell apart and loosen it from the meat. 4. Pull up the meat and rest on top of the hard shell. Easier than it looks, huh? 😉
Risotto side dish? Yes PEAS! • INGREDIENTS: 2 tablespoons butter 1/2 small onion, finely chopped 1 large clove garlic, minced 3/4 cup Arborio rice 1/2 cup of water 2 cups low sodium chicken broth 1/4 cup grated Parmesan cheese [obviously add more if you like it cheesier, but then cut back on salt] Salt and pepper to taste 1/2 cup frozen peas • INSTRUCTIONS: 1. Heat a skillet to medium-high heat. Melt butter and sauté onion and garlic until translucent. 2. Add Arborio rice and stir for 1-2min. Add a pinch of salt and pepper to taste. 3. Add water plus 1/2 cup of chicken broth and stir until rice absorbs liquid. Repeat adding chicken broth until all is incorporated. 4. Add frozen peas and cook for 1-2min. 5. Add grated cheese and stir until melted. 6. Top with some extra grated cheese and serve!
Who else loves roasted veggies? My favorite way to roast broccoli and cauliflower couldn’t be easier... one pan and just a few ingredients. 🥦 Do you have a favorite way to roast veggies? Tell me below. ⤵️ . . INSTRUCTIONS: 1. Preheat the oven to 425 degrees. 2. Place broccoli and cauliflower on a baking sheet. 3. Drizzle with olive oil and generously grind salt and pepper on top. 4. Bake for 15 min and toss. Return to the oven and bake an extra 10-15min. I like mine even crispier than photo 2. 😉
G I V E A W A Y ✨ Switching things up a bit. It's your turn to do the cooking!! A lot of you sent me pictures last night of your Super Bowl foods and I loved it!! Let's keep that going and I’ll throw in a prize! . Follow the instructions below to recreate your own version of these Beary cute Snickerdoodle Pancakes. 🥞 Recipe at the bottom ⤵️ ————————- Here’s how to enter: 1️⃣Like this photo 2️⃣Recreate these Snickerdoodle pancakes using whatever toppings to decorate your bear. Get creative!! 3️⃣Post your picture and tag @rightbackspatula so I can see your creation! 🌟BONUS ENTRY for tagging someone else in the comments . ✨Winner gets a $25 Starbucks gift card that will be mailed on Feb. 15! . You have until midnight EST on 2/14 to post your photos! ————————- Snickerdoodle Pancake Recipe: INGREDIENTS: 1 cup all purpose flour 1 tsp. baking powder 1/2 tsp. Baking soda 2 Tbsp. brown sugar ¼ tsp. of salt 3 Tbsp. butter, melted 1 egg 1 cup milk 1 tsp. cinnamon 1 tsp. vanilla extract • INSTRUCTIONS: 1. In one bowl stir flour, baking powder, baking soda, brown sugar, cinnamon, and salt. 2. In a separate bowl whisk butter, egg, milk, and vanilla extract until combined. 3. Add flour mixture to wet ingredients a little at a time until well mixed. 4. Spray pan with nonstick cooking spray. Once pan is hot, add 1/4 cup scoops over medium heat until golden brown. Bubbles will begin to appear on the top surface so that's how you know when to flip. (About 2 min) **For the paws and ears, I used 1 teaspoon and 1 tablespoon of batter. 5. Flip and cook the other side until brown. (1-2min) 6. Serve with butter, maple syrup, or whipped cream and extra cinnamon to taste. Bear paws are sliced bananas and melted chocolate chips! The nose is a strawberry cut into a heart! ♥️ . Can’t wait to see what you come up with!!
Super Bowl Nachos!! Need I say more? You could easily make these on a big baking sheet for a crowd. Here’s what I did... ⤵️ • INGREDIENTS: Tortilla chips Fritos @johnlegend Chili Leftover slow cooker honey chipotle chicken [recipe already shared on my feed] Queso blanco Shredded cheese Jalapeños Cherry tomatoes Guac Sour cream Cilantro and limes for garnish • 1. Layer chips and Fritos on the bottom. Pile the rest on top! • #Cravingscookbook #waitingoncravings2 from @chrissyteigen. How does one get a pre read? Can’t waittttt for that to hit the @target shelves!
Is Meatball Monday a thing? You asked for Super Bowl snack ideas so I’ll deliver! Swipe right for 3 different ways to make meatballs! —————— Option 1 - Mini meatball subs: 1 package refrigerated Pillsbury seamless dough sheet (you could use crescent rolls too, but then you’ll only get 8) 4 oz cream cheese, softened 3/4 tsp Italian seasoning 1 cup shredded mozzarella 12 (1oz) frozen meatballs (I used GFS) 1 1/4 cup Marianna sauce • INSTRUCTIONS: 1. Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. 2. Remove dough and roll out so it’s flat. Press down and stretch out the dough to make one even sheet. Cut dough into 12 squares. Press squares into muffin pan cups. 3. In a small bowl, combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. 4. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with a heaping spoon of marinara sauce. Sprinkle remaining mozzarella cheese on top. 5. Bake 15 to 18 minutes, or until golden brown. —————— Option 2 - Cocktail Meatballs: GFS frozen 1oz. meatballs GFS sweet and savory sauce • INSTRUCTIONS: 1. Place meatballs and sauce in a skillet and cook until meatballs are thawed. 2. Throw them in a crockpot on Low to continue cooking for like 30min and boom you’ve got the easiest snack. —————— Option 3 - Mini Burger balls: GFS frozen 1oz. meatballs Cheese slices Bacon, cooked Iceberg lettuce Sandwich pickles Cherry tomatoes Ketchup Mustard • INSTRUCTIONS: 1. Heat a skillet to medium high heat. Cook meatballs through browning each side (10-15min). 2. Using skewers, slide a cooked meatball to the end. Add a layer of cheese, bacon, lettuce, pickle and top with a cherry tomato. 3. Serve with ketchup and mustard or condiments of choosing! #balls
This breakfast is about to be TOAST after that @orangetheory class this morning. PS @freshthyme is going to have avocados on sale for 3/$1 starting Wed. Stock up 🙌🏼 Mini avocado toast below ⤵️ • INGREDIENTS: Half of one avocado Salt pepper French baguette or any toast Tomatoes (I used organic from @freshthyme for the pop of yellow) Feta cheese Everything but the bagel sesame seasoning from @traderjoes • INSTRUCTIONS: 1. Toast bread slices (I used my toaster oven) 2. Cut the avocado in half, remove the pit and squeeze one half into a small bowl. 3. Smash avocado. Add salt and pepper to taste. 4. Spread a layer of avocado on top of toast. 5. Add sliced cherry tomatoes, crumbled feta cheese, and seasoning. 6. Garnish with microgreens or herbs if desired 🌱 #lovefood
HELLO w e e k e n d BRUNCH!! 🤤 Here’s the recipe to my Spinach A[nd] F[eta] Frittata for two and it’s so easy! • INGREDIENTS: 1 tablespoon olive oil 1/4 cup yellow onion, chopped 1/4 cup zucchini, chopped 1/4 cup yellow squash, chopped 1/4 cup red pepper, chopped 1 - 1 1/2 cups of spinach, it cools down 😉 2 whole eggs 1/2 cup liquid egg whites 2 ounces feta cheese Sea salt and pepper Dried oregano • INSTRUCTIONS: 1. Preheat oven to 350. 2. Heat olive oil in a cast iron skillet over medium high heat. (I used a 8.5in cast iron skillet) 3. Chop onions, zucchini, yellow squash, and peppers. Sauté for about 3 min. Add spinach and sauté until wilted. Go heavier on the spinach if desired, remember it cooks down a lot. 4. Beat eggs and egg whites until frothy and pour over spinach and veggie mixture. Season with a pinch of salt and a pinch of pepper. 5. Crumble feta and sprinkle over eggs. 6. Bake for 20-25min minutes or until eggs are set. 7. Sprinkle liberally with ground oregano. I added extra feta too 😉 Cool slightly and cut to serve with your favorite bacon and coffee!
Remember that salmon recipe I shared on my IG story last week? Well here it is again on a salad topped with strawberries, tomatoes, @wholefoods maple bourbon pecans, and some Gorgonzola cheese. This is one of my go-to recipes [from @allrecipes ] • INGREDIENTS: 1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced 1/4 teaspoon garlic salt 1/8 teaspoon black pepper 1 pound salmon (I use salmon with the skin off) • INSTRUCTIONS: 1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 20minutes. 3. Preheat oven to 400 degrees F. 4. Place the baking dish in the preheated oven, and bake salmon uncovered 20-25 minutes, or until easily flaked with a fork. 5. If placing on a salad, use the extra cooked down sauce as the dressing to tie all of the flavors together.
It’s a s’mores kinda day ❄️ 📸: @thecarboholic
Check out @lalagunabali on our blog. It’s a bohemian restaurant dream! Link in bio!
COOKIE DOUGH ICE CREAM SANDWICH👅👀
Check out @balthazarny in our New York Foodie’s Guide on the blog // link in bio 🦀
clear fruit spring rolls with cucumber, mint and honey ginger dipping sauce
New York Foodie’s Guide on the Lychee & Plum Blog is Live 🍝🍝🍝
Spaghetti Limone from our Foodie’s Guide to NYC with @lycheeandplum / link in bio
Butternut squash soup with Dukkah (an Egyptian nut & spice blend with cumin and cashews) // recipe is on the blog @lycheeandplum
If you are looking for really good italian food in Boston’s North End and want to avoid all of the tourist traps, look no further @carmelinasnorthend
Screw chocolate. A good steak is where it’s at.
Sharing how to make homemade pumpkin purée for all those decadent Thanksgiving dishes later this week. Trust me, homemade is always better, plus roasting pumpkins makes your house smell amazing! • INSTRUCTIONS: 1. Preheat the oven to 400 degrees. 2. Cut a pumpkin pie pumpkin (or 2 or 3 or 4) 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 burn yourself while trying to scoop out the pumpkin. 6. Scoop out cooked pumpkin and place in a food processor or blender to purée for 4 min. Voilà! • Store in an air tight container in the fridge for up to a week or freeze for a few months.
If you know me, you know I likely don’t skip a meal. 🤷🏻‍♀️ And I most certainly don’t skip holidays. While some of you have already moved onto Christmas (not judging), I’m still soaking up all the pumpkin I can... and sharing what I make! :) Here’s the fall salad I’ve been eating all week. • SALAD INGREDIENTS: Mixed greens Roasted pumpkin Pomegranate seeds Parmesan or feta cheese @costco salad topper (pumpkin seeds, dried cranberries, sunflower seeds) • How to roast pumpkin: 1. Preheat oven to 430 degrees. 2. Peel, halve, seed, and cube pumpkin. 3. Lightly coat with olive oil, salt, and pepper. 4. Bake 8min. Remove from oven and toss. Return to oven for another 8-10min. 5. Let cool and then add to salad. • SALAD DRESSING: In a small bowl, mix together 2.5 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon honey, and salt/pepper to taste.
Been there Thai'd that. 🤤 • Hands down the best Pad Thai I've eaten in my 28 years. Let the Asia food adventures continue. #sofull #GonnasinklikeThaitantic
🎵Oh, the sweetest thing🎵
"We got the gravy, pour it on baby, baby pour it on"
Monday Punday... The "gratest" dip to win over a crowd. • INGREDIENTS: 2 cups hot pepper cheese, grated 3 10oz cans mexi corn (drained) 3-4 fresh jalapenos 2 cups mayo 1 cup parmesan cheese, shredded 1 teaspoon cumin 1 cup chopped scallions 1/3 cup chopped cilantro • INSTRUCTIONS: 1. Preheat oven to 350 degrees. 2. Chop, shred, mix all ingredients together and transfer to a 9x13 baking dish. 3. Bake for 30min or until golden brown and bubbling. 4. Serve with Hint of Lime Tortilla Chips.
{Anti}pasto salad with a side of pasta 😉 Mixed greens with salami, prosciutto, artichokes, roasted red peppers, kalamata olives, peperoncinis, and mozzarella balls! 😍 Served with #OliveGarden dressing.
#Repost @eatkomeeda (@get_repost ) ・・・ Gettin' ready for tomorrow! Get your Saturday pumpin' at the Adult Ice Cream Party with live beats by DJ Cilk, boozy ice cream, live art, adventure through AR, and an open bar!!! Tickets at Komeeda.com and get $15 off with code Komeeda15! 👨🏼‍🎨 @jasonnaylor 😋 #eatkomeeda ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ #foodandcity #komeeda #nyceats #foodieheaven #foodienyc #nomnom #eatupnyc #brooklyneats #eatbrooklyn #newforkcity #devourpower #omgitsbomb #yelpnyc #spoonuniversity #forkedupfoodie #eatandbefull #foodmento #lovefood #eatsandthecity #cityeats #eatcity #grubcity #thechew #cheflife #DISHcover #timeoutnewyork
I was hoping to take a better picture of this Buffalo Chicken Quinoa Bowl before sharing, but this got such a positive response on my IG story last night, I'm sharing now. I meal prepped this for 3 lunches this week. 3 serving recipe below ⤵️ • INGREDIENTS: 1 15oz can of low sodium chicken broth 1 cup uncooked Quinoa 1.5lbs boneless skinless chicken breasts (I got thin tenders so they cooked faster) 3/4 cup of Private Selection Buffalo Chicken Dip from @krogerco @pvt_selection Celery, thinly sliced 3 tablespoons of Blue Cheese or Ranch dressing Green Onion for garnish • INSTRUCTIONS: 1. In a saucepan, heat chicken broth and cook Quinoa according to package. 2. Season chicken with salt and pepper. Grill or cook on indoor grill pan about 6-7min each side. Slice or cube all cooked chicken. 3. Thinly slice desired amount of celery. I think I used a stalk and a half. About half per serving. 4. Slice green onions. • ASSEMBLY (3 servings): 1. Evenly distribute cooked Quinoa between 3 meal prep containers. 2. Evenly distribute cooked chicken breasts, sliced or cubed. 3. Spoon desired amount of Buffalo chicken dip into each bowl. I used 1/4 cup (100 cals/serving) for each bowl. 4. If eating right away, add celery, 1 tablespoon of drizzled dressing, and garnish with green onions. 5. If meal prepping, pack celery, dressing, and green onions separately. Heat up for 1-2min and then add toppings.
College football starts this weekend which means there will be a ton of couch potatoes out there. These homemade potato skins are the perfect tailgate snack. 🏈🏟🥔🍺📺 • INGREDIENTS: 2 large russet baking potatoes, sliced in 1/2 in slices Cheddar cheese, shredded 5-6 slices of bacon, crumbled Green onion for garnish Sour cream for serving • INSTRUCTIONS 1. Preheat oven to 425 degrees F. 2. Cut potatoes in 1/2 inch slices. Place in a bowl and toss with olive oil, salt, and pepper. 3. Place on baking sheet and roast for 40min flipping halfway through or until both sides are golden brown. 4. While potatoes are roasting, cook bacon, crumble, and set aside. 5. Pull potatoes out. Top with cheese and crumbled bacon. Return to oven for an extra 3-5 min until cheese is melted. 6. Sprinkle with sliced green onions and serve with a dollop of sour cream.
▪️ perfect munchie food ▪️ shredded pork & Chinese sausage on a crispy soy cake ▪️ xoi chien lap xuong ▪️
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