While traveling through Portland we stopped at a restaurant where they had these deep fried tostones doused in buffalo sauce…..and of course it was AH-MAZING. I mean practically every restaurant in Portland is pretty great!! I get a lot of inspiration from eating at restaurants and I’m sure that a lot of other food bloggers do too! So after our trip I practiced perfecting the buffalo tostones, sans deep DEEEPP fried!
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)
This dish came together on a whim the other day when I was “fridge foraging” for something in our house to have for dinner. I already had chicken marinating, but I had no clue what else was going to go with it. And because this was a last minute recipe, I really don’t have much to say except thank goodness this turned out so delicious!! It really is nice when the whole family really likes something that you just winged!
I am a HUGE pesto fan. Like huge!! It literally is great on E-V-E-R-Y-T-H-I-N-G. And lets not even start with all the different ways you can make pesto. Practically limitless!! But I’m pretty sure that this pesto trumps all other pesto’s!! I’ve used artichokes in past sauces (like my Artichoke Chimichurri) because it gives a little extra flavor and makes everything so creamy!
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!
I have a weakness…. and it’s for French Onion Soup. I will order it at any restaurant if it is on the menu. GUARANTEED. I usually order it minus the bread because something about wet, soggy bread makes me gag. #saynotothesog
I may be late on this train, but have you guys ever roasted cauliflower whole? Well, I just did a few weeks ago and this may be the only way I cook cauliflower from now on. You basically plop the cauliflower in a pan and then let it do its thing!! Easy peasy right!!!?!
We are major lovers of salmon in our house. Well actually all fish, but salmon comes first. I know a lot of people are intimidated by cooking fish; I mean who wants nasty dry fish in their mouths. Not me. The method I use is LEGIT. And I’m here to save the day and to give you a fool-proof method every time. (and this works with all fish, just less time for fish like trout and tilapia)
Ready for this……oil and season your fish, stick on a baking sheet, then place in a COLD oven. Turn the oven to 400 degrees and cook for 25 minutes. Now, my oven cooks things like a boss, so I usually end up pulling my fish out at 22 minutes. If you have a bomb diggity (who says that?!!) oven like I do, check your fish at the 22 minute mark, otherwise leave it in for the full 25 minutes.
Now that I have given you the best method to cooking any kind of fish, lets proceed with the recipe.
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!