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)
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!
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!”
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!
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
My grandpa was a great cook. In fact a few of my recipes are inspired by his dishes he created. One thing though, that doesn’t ever stray is his Hoppin’ John recipe. We only make it once a year, for the New Year obviously lol. It is sooo good and one of the meals I always look forward to making for my family. And even though it has beans, which we usually don’t eat, it is one of our family traditions and traditions trump!!