These tender steak fajitas are one of my family’s very favorite meals – a perfect Tex-Mex dinner made in a single cast iron skillet. Continue Reading →
Juicy, ripe mango and fresh lime brighten the flavors of this sweet-and-salty black bean salsa. Perfect for Cinco de Mayo, potlucks and summer BBQs! Continue Reading →
This 5 ingredient party food recipe is simple and delicious – perfect for game day! Plus a review of Stonyfield’s new Whole Milk Smoothies. Continue Reading →
A colorful fresh fruit salsa, honeyed Greek yogurt + chocolate hazelnut butter are piled atop this plate of sweet-and-salty nachos! Continue Reading →
Refried beans and seasoned ground turkey form the base for this zesty, superfood-packed pizza! Continue Reading →
Spice rubbed pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese. Plus a giveaway from Stubb’s Legendary Bar-B-Q! Continue Reading →
This installment of Big Flavors from a Mystery Basket turns ingredients sent to me from a Texan food blogger into sweet-and-spicy TACOS! Continue Reading →
Chicken is dusted with Mexican spices, shredded, then tossed with chiles, corn and tomatoes before it’s wrapped up, coated with cheese and baked until nice and melty. Continue Reading →
This soup is light and refreshing, yet it packs a spicy punch! Continue Reading →
A sweet and tangy peach relish is piled on top of spiced chickpeas for a summery spin on these meat-free tacos. Continue Reading →
My local Farmers Market recently got a new meat vendor, and they carry so many cuts of beef. I picked up a flank steak the last time I was there, and this taco recipe was the perfect thing to make with it!
A simple marinade imparts wonderful flavor into the beef, and a quick kimchi-esque topping really kicks up the heat and adds a nice crunch. Continue Reading →
Historically, I’ve had bad luck when it comes to mixing tomatoes and beans in the slow cooker. One of the few meals we’ve given a 1 star rating to featured canned tomatoes and beans and cornmeal dumplings in the slow cooker. There have been so many others, that I had sworn off the bean-and-tomato slow cooker combo altogether. Continue Reading →
When I made the Lamb Stir-Fry with Pomegranate and Yogurt, I bought a bigger piece of lamb than I needed, so I ended up coming up with this beauty to use up the last 1/2 pound. Continue Reading →
I was walking through the produce aisle with my son last week, and he was asking what the different kinds of squash were. When I saw kabocha, I told him I had never cooked with it before, so I decided to pick one up to use for week 11 of 12 Weeks of Winter Squash.
And then, taco inspiration struck… Continue Reading →
New Year’s Eve 2013. The plan: Epic Taco Tuesday to finish off the year with some good friends. Lots of tasty, vegan dishes and libations were planned.
New Year’s Eve Eve 2013. The reality: Spent the night in the Emergency Room with my 2-year-old. There’s a line in the baby books for “first ER visit”, right?
Right. Continue Reading →