Mother’s Day- Little Gem & Herb Fries

May
8
One of my favorite lunches with my mom and sisters is a simple salad and French fries. Ordering a salad as a main takes the guilt out of devouring a platter of fries, lol. These herb fries turn out perfect every time. The two step cooking process ensures the inside is cooked to perfection while getting that perfect crunch on the outside. I'm topping them with lemon parsley salt and serving them with a super fresh little gem salad. The creamy tarragon dressing and crispy honey prosciutto takes this simple salad to the next level. If you make this menu, I promise your mom will be so happy! Mother's Day 2020 … keep reading darling...
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Blackened Salmon Tacos with Street Corn Salad

May
3
This is the most delicious Cinco de Mayo menu ever! The blackened salmon is incredible on tacos and this street corn salad is out of this world. I could not stop eating it. It has a creamy spicy dressing that goes so well with the fresh roasted corn- this one is a winner for sure! Blackened Salmon Tacos with Street Corn Salad Street Corn Salad8 ears fresh corn 1/2-1 cup fresh cilantro1 shallot, minced2 tbsp fresh chives, chopped1 cup Mexican sour cream w salt (Casique Ranchero Crema Con Sal)1/2 cup Cotija Cheese, grated 2 limes (juice)1/2 jalapeño, seeded and diced 1 tbsp Chipotle Tabasco suce 1-2 t… keep reading darling...
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Quarantine Date Night Menu

Apr
29
Roasted Beef Tenderloin w Blistered Shishito Peppers Beef Tenderloin1.5 lb whole filet of beef tenderloin, trimmed and tied1/2 tbsp salt 1 tsp fresh cracked black pepper1 tsp garlic powder3-4 tbsp Lea & Perrins Worcestershire Sauce2 tbsp salted butter 2 tbsp avocado oil, for searing Blistered Shishito Peppers 1 package Japanese Shishito Peppers (cups)1/2 lemon, zest and juice1 tbsp avocado oil Maldon sea salt or flake sea salt Beef Tenderloinseason all sides of the tenderloin with the salt, pepper and garlic powderplace tenderloin in a small dish with sides and add the Worcestershire … keep reading darling...
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Chilaquiles

Apr
25
Chilaquiles are one of my favorite brunch dishes. It's basically a big skillet of breakfast nachos. I'm using some of the left over barbacoa meat from the Mexican Street Tacos and the Barbacoa Enchilada Sauce to take this dish to the next level. I also fried some flour tortillas for the perfect homemade chips. I just top everything with fried eggs, avocado, some queso fresco and serve it right out of the skillet. Chilaquiles 6-8 flour tortillas4 cups avocado or canola oil for frying 2 cups Barbacoa Enchilada Sauce (see notes for link to recipe)2-3 cups Barbacoa meat from Mexican Street Tacos (see notes… keep reading darling...
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Asian Chopped Salad

Apr
22
I love a crispy chopped salad with fresh and vibrant flavors and this Asian Chopped Salad is just that! The dressing is clean and fresh and packed with ginger. I used a combination of rice wine vinegar and apple cider vinegar to get the perfect tang and then spiced it up with some chili paste and sesame oil. I have been dreaming about this salad for days while testing it and I am excited to finally share it! This week I have been eating plant-based so I have been swapping the chicken for an avocado and it works beautifully. Because we are using Napa cabbage- it tastes even better the next day and you could totally used th… keep reading darling...
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Barbacoa Enchiladas

Apr
19
Our Mexican Street Tacos are one of the most popular recipes on the blog and definitely one of my favorites! This Barbacoa Enchilada recipe was created from the leftovers and just might steal the show! I made the enchilada sauce using the broth from the Mexican Street Tacos and then filled them pepper jack cheese and the leftover barbacoa meat. These are heavenly and you must give them a try. Barbacoa Enchiladas Enchilada Sauce 3 tbsp chili powder1/2 tsp garlic powder1/2 tsp Kosher salt1/2 tsp ground cumin1/4 tsp oregano 1/8 tsp coriander 2 tbsp olive oil or avocado oil 1.5- 2 tbsp all purpo… keep reading darling...
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Greek Chicken Pita

Apr
17
This Greek Chicken Pita is so incredible, I ate it 3 days in a row while testing the recipe! Trust me on this one- you will love it! The tzatziki is so creamy and filled with fresh herbs- it's the perfect balance to the bright Greek salad and lemony grilled chicken. I pile everything on a piece of grilled naan bread to serve but it can easily be adapted. You could serve it over a bed of greens if you are watching carbs and you can easily make it dairy free by swapping the feta and tzatziki for hummus and a tahini drizzle. This is the perfect summer lunch or dinner! Greek Chicken Pita Greek Chicken 2 bone… keep reading darling...
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Easter Brunch

Apr
10
Easter Brunch 2020 Brunch Salad5 oz arugula (1 bag)2 ears corn10-12 cherry tomatoes, on the vine1/2 red onion, thinly sliced 1 avocado, sliced 5-7 fresh basil leaves, chopped1/4 cup freshly grated parmigiano-Reggiano cheese 3-4 oz pancetta or bacon, cooked and crumbledWhite Balsamic & Maple Vinaigrette 1 tsp Dijon mustard1 tsp good maple syrup 1 tbsp white balsamic vinegar 1/4 tsp fresh chives1/8 tsp Kosher salt 1/8 tsp fresh cracked black pepperpinch crushed red pepper flakes3 tbsp good extra virgin olive oil Sausage and Green Chile Frittata 1 lb hot breakfast sausage (J.C. Potter)1/4 white onion… keep reading darling...
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Thai Lettuce Wraps

Apr
8
Larb salad is one of my favorite Thai dishes. Its fresh, limey and full of bright flavors. I wanted to create a lettuce wrap with all of the flavors of this delicious Thai favorite. I love this recipe because the ingredients are simple, it's beautiful to serve, and you can get as creative as you want with the toppings. I love serving this on a huge platter and making it a build your own dish- I think its a great idea for a summer dinner party! The star of this recipe is the Thai Lime Dressing- I used Ponzu to give it a rich citrus flavor and I think I will be using this dressing on many more recipes to come! Thai … keep reading darling...
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Blackened Salmon

Apr
1
Blackened Salmon is one of my favorite go-to weeknight dinner recipes. It's clean and light and the blackening seasoning gives it a ton of flavor. I love this recipe because you just pop it in the oven and it turns out perfect every time. The trick to getting this cooked to perfection is to cook it at a super high temperature- 500 degrees. The high temperature gives is a perfect crust but keeps the salmon moist. I use a parchment lined baking sheet so there is virtually no clean up. I also love this recipe because it can be ready in minutes. I usually serve it with a super simple side salad topped with my Lemon Champagne… keep reading darling...
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