Who loves breakfast? How about tacos? (You all should have your hands raised high) These breakfast tacos are the new breakfast burrito.
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 don’t know about you, but there is only so much chicken apple sausage I can eat. It’s good, don’t get me wrong, but just like how people can get tired of eggs, I get tired of chicken and apple sausage. Hashtag majorly. And all the “fun” flavors at the store either have a crap ton of sugar in it or are so.dang.expensive. I mean $8.99 for a 4 pack of sausage stuffed with pineapple. Yah, umm no thanks, I’ll just do it myself and get twice as many!! Plus I know exactly whats going into them!
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)
Summer has officially hit the bay area HARD and this Strawberry Tartine is perfect for all the summer get together’s I know you will all be having!! This recipe, if honestly you really want to call it a recipe, is so simple to make. It uses minimal ingredients, (SCORE) and tastes magical (SCORE again)
Raise your hand if you are a fan of pickled jalapenos! If you could see me right now I’m raising both of my hands because I love anything pickled, especially jalapenos. However, this used to not be the case….I couldn’t even fathom the thought of a pickled jalapeno anywhere near my mouth. But then one Christmas (maybe 6 years ago or so) I received some pickled jalapenos as a gift! Something about a homemade gift made me want to try them out again and guess what; I LOVED THEM!
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!
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!
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!