Have you ever used beef jerky in a dish before? Yah, me neither, until recently. Usually we eat it as a snack, but when OBERTO sent me some of their all natural beef jerky flavors, I was determined to use them in recipes. Determined I say!! Well, let me be vain for just a second here….cause I friggin’ hit the nail in the head with this fried rice recipe. It tastes just like the real deal and I’m pretty proud of myself. Guys, it’s kinda hard to “healthify” things like pork fried rice without it tasting nasty. So yah, I’m gonna pat myself on the back for sure!!
About a month ago I made this gumbo-esque slash German potato Salad. It turned out to be a delightful fusion of two very different styles. I couldn’t think of a name for the recipe, so I turned to Instagram and asked people to name the recipe for me. There were some awesome ones from the simple “German Gumbo” or the “Germbo” to the classy “Creole Patate Salat” and then to the funny “sausage fest” and “OktoberGras”. It was super hard to choose, as everyone’s suggestions were so great, but I finally decided on “DAS GUMBOTATOR”
I’ve been wanting to make something that was fresh and simple before tomatoes were no longer in season and this tomato burst sauce does just that. Guys, this is so simple to make. Like stupid simple. For as simple as this recipe is, it is “bursting” with flavor! Get it?! “Bursting”….tomato “burst” sauce. (Just smack me right now!)
It’s super rare for California to drop below 60 degrees (at least where I live), so when it does get below 60, I jump on the opportunity to make all-the-soup. I really love soup, probably more than my family does, but they never complain; thank goodness!! One of the things I enjoy about soup is that it gets my kids to eat a ton of veggies. In fact my Asparagus Soup is what got one of my kids to love asparagus. So, if you are wanting your kids to eat more veggies, try making a soup outta it. Luckily my kids enjoy bell peppers, so I knew this roasted bell pepper soup was going to be a hit #whew!!
I have to say, I think breakfast sausages are one of my favorite types of sausages. And it doesn’t matter what time of the day it is, you know it’s a breakfast sausage just by the smell when it’s being cooked up. I’ve been tweaking my breakfast sausage recipe for awhile now and I think I finally nailed it. Also, I took it one step further and made them into meatballs, cause who doesn’t love tasty balls in the morning (insert “monkey covering his eyes” emoji here)
I love food, I mean don’t we all!! I have my staple cuisines and I don’t venture too far away from them. Not because I wouldn’t like too, it’s just so easy to get into a routine of foods you always have and stick with them. But the other day, a friend from the gym posted a picture of her dinner and said it was her absolute favorite and such an easy thing to make. And since I’m a fan of favorites and easy things, I was all over this meal!
I’m officially declaring summer 2016 as the chimichurri summer. I’ve made it probably every week this summer. It’s just so damn good on everything. EVERYTHING I say!! (sorry to yell)
Okay, I’m sure we are all aware of the deliciousness that is barbacoa. If you have never had barbacoa, man, you haven’t lived. It is easily the top 3 favorite dishes that I have made for my family. In fact, a friend recently said I should open up a “white girl taqueria” because it was THAT good.
HOLLA if you are a fry lover like me! Come on, I know you are….actually, is there anyone who doesn’t like fries?!!? There is so much produce that you can turn into a fry (frie?) (fri?) and parsnips are one of those! Have you ever had a parsnip? They look like a white carrot, and have a sweet earthy-ish taste to them. I made parsnip mash when I guest blogged over @whole30recipes and it was so tasty, and if mash is delish, then I’m sure parsnips in the form of a fry would be too.
I don’t really ever make desserts or “goodies’ in our house, even if they are considered “paleo.” Not because I don’t like dessert, but because I would eat it all within a couple hours of making it, and lets be honest, I probably wouldn’t even share with my kids.
Lets jump to a couple weeks ago….I received some whole, raw pecans from an awesome company called PURELY PECANS and I had no clue what to do with them other than stuff them in my face as is. Then California Strawberries contacted me to see if I wanted to share some recipes for their site and instagram for their #strawberrysummer series. (You may remember them from here when I got to go on a strawberry fields tour). After I received that email I knew exactly what I was going to make with those pecans! A crumble. duh.