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Ultimate Chicken + Avocado Caprese Salad
It’s that time of year when we are inundated with images of summer-readiness attire + activities + dietary regimen. It can be so stressful getting back on track after the holidays in preparation for the nearly naked time of year. (Seriously, have you seen how tiny bikinis are nowadays?) But there is no stress at all with preparing or eating this delightfully light yet satisfying Ultimate Chicken + Avocado Caprese Salad! I’d go so far as to say this salad is crazy easy to prepare. Simply do a sweep through the produce aisle of the market, grab a rotisserie chicken, and throw together some dressing fixins and you’re set! This…
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Panang Curry Noodle Bowl
Get ready to eat the rainbow. I hope you are holding your fork because this vibrant recipe will be on your table in about 20 quick minutes! Boil some noodles. Throw all the sauce ingredients in the blender, then heat in a pan. Add noddles and garnish with your favorite crunchy + sweet + savory + herby condiments. That is it! If you don’t already know it, I love Thai food. I LOVE THAI FOOD. I mean, I crave it at least once a week. There is something about its combination of sweet + robust + salty + piquant flavors that work me into a frenzy. By the time I…
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Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce
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Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce
Does anyone out there in Bloglandia remember when chicken wings were practically free at the grocery store? I mean, back in the day. Prior to their popularity, prior to their ubiquity. Before they became the uber-staple on sports bar menus worldwide (right below the uber-staple nachos). Seriously, if you didn’t know it, once upon a time, chicken wings weren’t “a thing” on a menu. They were scoffed at. They were looked down upon. They had no street cred, per se. After all, wings are merely skin and bones. But wait…isn’t that actually part of their allure? There is the bone that is full of flavorful marrow and insulates that wing…
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Curly Kale + Tandoori Chickpea Salad (and a lecture on massaging the Queen)
Do you enjoy a really good massage? If you answered yes, you know how revitalizing a massage can be. Relaxing yet invigorating; a bit painful at times but always worth all the tissue manipulation. Right? Now apply these same principles to your kale. No, I am not kidding. You are going to give your kale a massage. Massaging your kale will break down her cellulose or woodiness. Kale is the Queen of Greens, after all. She deserves it! You know why? She is the OG of superfood cred. For the price of a 2 minute massage, she has a lot to offer in return: 5 grams of fiber per…
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Buttermilk Bleu Cheese Dressing
I CANNOT have enough bleu cheese in my life. I am a member of “The Bluer, the Better” society. My mom would make my dad’s favorite dressing for his birthday every year. It was a creamy, reddish Roquefort, and I remember stealing little nibs of cheese when she wasn’t looking. I absolutely loved it. Even her telling me the “blue” was actually mold did not temper my passion. To this day I remain an ardent devotee. * I mean, who doesn’t need a little Penicillium in their life? I like this recipe because it is less oily than so many other creamy bleu cheese dressings. Substituting sour cream and buttermilk…
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Easy Pots de Crème au Chocolat
Looking to get lucky on Valentine’s Day? Welp, you sexy beast, you’ve come to the right place. You are about to make an absolutely voluptuous dessert that will make your taste buds do acrobatics. Share it with someone–or not. No judgment here. But the bottom line is you NEED this dessert in your life. This recipe for pots de crème is simple yet elegant. There are many recipes on the interwebs that are more difficult and maybe even a little more delectable, but here’s the bottom line: who wants to spend the night before Valentine’s Day in the kitchen? Not this girl. I have other things on my mind. Pot…
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Mexican Three-Way* BLT Dip
Looking for something that will satisfy everyone? Try this Mexican Three-Way BLT Dip. Your group will keep coming back for more! You may need to double this recipe if you want it to last—it will practically disappear before your eyes! With this combination of flavors no one will guess this colorful dip is so simple. And it is so very versatile: Option 1: mouthwatering Mexican BLT Dip Option 2: flavorfully gluten free Option 3: veritably satisfying vegetarian version *Hence the name Mexican Three-Way BLT Dip. I keep the ingredients for this dip on hand because I can whip this up in no time and easily adapt it to my guests’…
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Ultimate Spicy Vegan Slow-Cooker Chili
This vegan chili is so kick-ass it could convert carnivores to a plant-based diet. No joke. I’ve seen it with my own eyes. It is so healthy + hearty they won’t miss the meat! This upcoming weekend hosts a clash of colossal titans, and you need a game plan. Here’s how it is going down: You’re going to make this delicios vegan chili for weekend dinner. Then you’ll pour some of it over chips to make these Ultimate Fully Loaded nachos for The Big Game. Next you’re going to slather the chili on baked potatoes for Monday’s family friendly meal. Put the rest in the freezer for dinner on the…
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Crispy Rosemary Parmesan Potato Stacks
I am salivating as I type this recipe. These are So.D@mn.Good! cheese + carbs + herbs + buttery crispness = a stack of ooey gooey potato awesomeness! And here is a BIG secret: they are sooooo simple yet soooo impressive. Your friends will think you are fancy even if in reality you are quite basic. Trust me—I speak from experience. AND…these potatoes will give you a good excuse to pull out your buy a mandoline. Yaaaay! This is the kind of recipe I ADORE—the kind where you do you and make it fabulously you. You can pretty much add any herb(s) and cheese(s) and this stack of yum will take…
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Cioppino
I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino. In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…
