I’ve had some requests to make Cuban food lately, and when you ask I give. #aimtoplease. I gotta be honest with ya guys….I think I’ve had Cuban food only a couple of times. Once in a restaurant, and again when I was making my e-book Almost Authentic. (It’s the Cuban Papa Rellena recipe in the e-book)
Holla if you are a chili lover! We absolutely love it in our house and it’s really great any time of the year, not just when it’s cold outside! It’s a wonderful comfort food, but with the addition of pumpkin and greens you get a delicious healthy version of chili, still with ALL the comfort!! When I think of chili I think of the kind packed full of beans, that’s what I grew up with and I’m sure most of you grew up with some sort of bean version of it….but we all know that beans are the magical fruit. So I ventured to make a beanless version that tastes just as good, if not better, than that beany one! Meat is the new bean. Wait what?!!!
This Artichoke Pesto Leek Frittata has been giving us life lately. Mornings around this house can get a little crazy at times….I mean I’d be a big fat liar if I told you that we have it together every.single.day. Our mornings usually consist of looking for a missing shoe for a half hour and trying to get all the knots out of my daughters hair. Then try adding some good wholesome food into their little bodies before they spend all day at school. 7:30 am really can be killer sometimes. That’s why, when I meal prep, I usually make some sort of frittata. Why a frittata you ask? Because it’s SO simple to make (you really could add whatever you’d like to it) and it can chill in your fridge for about a week!
We are in the thick of strawberry season (one of my favorites) and I have been buying California Strawberries like they are going outta style. I have to say, I’m pretty lucky to live where I do because nearly every strawberry enjoyed in the United Stated is grown in California; with some of the farms being only 45 minutes away from my house!
Who is ready for a recipe that SCREAMS summer?! These Mexican stuffed zucchini boats are a real crowd pleaser! If you grow summer squash in your garden, this is the perfect dish to use up ALL THE SQUASH! We usually have squash coming out our ears and lets be honest, zoodling all of them for meals can get a bit boring. So instead make those suckers into “boats!”
I originally made these addictive Asian Kabobs for a tailgating series for Whole30 way back in the day and they are still one of our family favorites! We really like making them into “kabobs” cause lets be honest, who doesn’t love eating food from a stick. But maybe you are one of those people who are just not down for kabobs….thats okay, just simply omit the stick!! I love that these meatballs don’t have the typical flavors of a “regular” meatball that we are all so used to (I’m talking about you; marinara doused balls!) It’s definitely a fun way to change up your Asian game!
Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had. I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..
It’s hard to recreate something that is already so delicious. There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.
There is a restaurant in the Santa Cruz area that has the BEST brussels sprouts I have ever put into my mouth. We go about twice a year and seriously guys….I think about it for like 3 weeks straight after eating them! Last time we were there I asked them what made their brussels so DREAMY and they said that they fry the parsley that goes on top. My mind was blown! Fried parsley; that is GENIUS!
Raise you hand if breakfast sausage is your “jam.” I love breakfast sausage, but a good, homemade breakfast sausage is hard to come by. The grocery store ones usually have a bascrillion ingredients (dude, why?!) and sugar. Lotsa suga!!!
I don’t know about you, but sometimes our “staple” chicken recipes just get boring. So when Kettle & Fire sent me their new chicken bone broth I was determined to find a new scrumptious and easy recipe that would become a new staple for us and this Chicken and Mushroom stew does just that!