Instant Pot mashed potatoes have been my jam lately. Actually, anything in the Instant Pot has been my jam for the last few months, but mashed potatoes…..complete swoonage!
This Chicken Pot Pie Spaghetti Squash Casserole might be the best thing I have ever made to date. Think Thanksgiving stuffing and chicken pie got together and made a little casserole child.
Have you guys hopped on the Instant Pot train yet? It took me a good couple of years to FINALLY give in and get one, and other than having absolutely no room in my tiny kitchen to store it, it is a great “appliance” to have. For the last few months over on my Instagram stories, I’ve documented my Instant Pot adventures. What has worked, what hasn’t (honest bomb….I still am working on perfecting veggies in there), correct timing; there really is a bit of a learning curve to it, but once you get the idea of it, it’s pretty easy!
Is it me….or is summer still hanging on STRONG right now?!! Despite the rando thunderstorm we had the other day, it has still been so hot in California, which means I don’t want to cook up anything. I’ve been craving crisp, easy, fresh salads and this Cucumber Prosciutto and Apple Salad does not disappoint!
Who loves breakfast? How about tacos? (You all should have your hands raised high) These breakfast tacos are the new breakfast burrito.
Sloppy Joe Stuffed Bell Peppers. Uh, yeah, you heard me correctly. Sloppy Joes. Stuffed into a pepper. And they are bloody fantastic! Seriously, when was the last time you had sloppy joes? For me I was probably 12 and I’m pretty sure I remember it coming from a can.
This Instant Pot Mexican Cabbage Soup is about to blow your mind. Not only because it is delicious, but because it takes under 30 minutes to make.
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!