Bacon Mushroom Swiss Burgers

I see you, temperatures above 60 degrees… I’m here for you random daffodils popping up on the corner… And I am living for you, flip flops! It’s springtime! Fire up the grill, give me an icy cocktail, and turn the music up, pleeeeeaaazzze! We’re putting the bacon on the mushrooms on the swiss on the burgers today. Specifically, a bacon/mushroom/onion/beer reduction. Mouth: watering. And guess what? It’s super simple. Cook bacon, sizzle mushrooms and onions in the fat, slosh in some beer and let it bubble for a minute or two. Ta da: the best burger topping you’ve had all year. 2019 is still young, there may be some legendary burgers yet to come, but today – this one’s it for me.

chopped bacon, mushrooms, and onions in a cast iron pan with a wooden spoon
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Vegetable Samosas

Vegetable Samosas: the result of a hungry prowl around the kitchen. Scratch that – the flaky, spicy, delicious, veggie-packed result of a hungry prowl. Mashed red potatoes, sweet peas that were on the verge of frostbite in my freezer, and spinach. And the requisite (for me) sauteed onions, garlic, ginger, serrano peppers, and spices. (OMG -the spices, you guys… this is the best use of cumin seed I’ve found in a long, long time. We’ll get there in a sec.) The flavors in this recipe are a total win for me but you could really, truly, probably work any vegetables (or meat) into these bewitching little hand pies. Basically, use this recipe as a guide, blend in whatever you have on hand, love yourself, and eat some samosas.

vegetable samosas cooked, on a baking sheet with parchment paper
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Chorizo Potato Breakfast Tacos

Breakfast for dinner fans – hands up🙌! Okaaaaayyy, living life on the edge today and having breakfast tacos for dinner. Joey and I watch a show on A&E called 60 Days In, where people volunteer to go to jail, undercover, for 60 days to gather information on jail operations. The last episode we watched, the participants who’d done their time were released to a hotel room where the producers had arranged takeout food to be waiting for them- whatever they had requested that they’d most like to eat after having jail food for 2 months. It got me thinking what I’d request… At the time I thought a fried chicken sandwich but I think these Chorizo Potato Breakfast Tacos might be my actual truth. My spirit meal. My one true food love.

Chorizo Potato Breakfast tacos topped with avocaso, cheese, and cilantro in metal taco holders on a board
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Indian Chicken Curry

🎶Turn on your light now baby and stay with me awhile… and rock steadyyyyy 🎶 Shout out to Bad Company for that banger of a song. It’s stuck in my head today, probably due to this rock solid recipe for Indian Chicken Curry. It’s kind of a big deal, guys, ’cause it’s a copycat recipe from our one and only amazing local Indian restaurant, Masala Bay.

Yup – they gave us a recipe. Or, at least a version of a recipe, that is definitely not their exact, top secret recipe, full of special Indian ingredients and techniques. But, with one or two tiny tweaks, it’s pretty darn close if you ask me. I’m a self-proclaimed expert on the food at Masala Bay; half of my thoughts on a day-to-day basis are centered around their chicken curry and vegetable fritters. So, I can safely say, if you love curry from Indian restaurants, this recipe will meet your at-home curry needs.

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Healthy Peanut Butter and Jelly Bars

Woot! Sharing some delicious snacky-snacks with you guys today! I feel a little shady calling these “peanut butter” and jelly bars because there is a negligible amount of actual peanut butter and a lot of peanuts, oats, coconut oil, and honey all pulsed together to make a magical crust and crumble topping. Are you picking up what I’m putting down here, though? The oat/honey/coconut oil combo means these are healthier than traditional peanut butter and jelly bars and still duh-lish-us. No added refined sugar… no butter… no flour. You could even make them gluten free if you buy GF oats. It’s spring, you guys, and my bathing suit and I need to be friends by summer, but I still need sweet things for my 3:00 snack attacks. So, here we go: Healthy Peanut Butter and Jelly Bars!

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Meatball Banh Mi

This Meatball Banh Mi is a FIYACRACKER 💥 I mean, pickled carrots and onions, cilantro and mint, jalapenos and cucumber? Juicy meatballs, soft bread, creamy sriracha mayo, and salty peanuts? Come on, now… Gimme 30 minutes of your time and make this sandwich so we can be Bahn Mi Besties.

meatball banh mi math

When I made this the other night, I had everything except for, ahh, the main ingredient… pork. But, I did have hot Italian sausage. And I had mushrooms. So here’s my banh mi math:

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Homemade Dog Food

Shout out to all the old, picky, stubborn dogs! Ours has lumps and bumps, is slowly losing his guard-dog sense of hearing, and occasionally treats us to a #2 in the house. He’s sweet and funny and 100% part of the family. All of you pet owners know how real the feelz are for your animals. Caesar has really been perfecting his stubborn, picky eating game in the last couple months. Read: not eating, except for treats. Well, no one in my house is gonna not eat. I mean… Imma feed you… it’s kinda what I do. Enter: turmeric egg muffin cups for breakfast and ground beef and sweet potatoes for dinner for this enormous pumpkin head:

cane corso with big ears
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Chicken and Broccoli Bowls with White Wine Pan Sauce

It’s me, back again with the broccoli! I can halfway promise you these broccoli recipes will taper off as we inch towards spring/summer. Maybe. For now, I can’t not share these chicken and broccoli bowls that are SO easy, completely delicious, good for your body, and yep – totally suitable for meal prep!

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Roasted Garlic Miso Butter Noodles

Prepare yourselves for this perfect bowl of joy, aka Roasted Garlic Miso Butter Noodles. It’s about to seduce you with grandiose, pungent pleasure. When I made these the first time, my taste buds read all the flavors together, lit up my brain, and the only word I could use to describe the taste was funk. Mouthwatering, going-back-for-seconds-and-thirds, funk. Miso is synonymous with umami, which in Japanese (and in my house) is literally synonymous with ‘deliciousness’. It’s made from fermented soybeans, rice, or barley and has the world’s most perfect funky,savory flavor. It’s rich, salty, tangy, and amazing. So, it wasn’t too much of a stretch for me to mix this flavor dynamo into some soft butter with my personal food superhero, roasted garlic, swirl in some pasta, and call it a day.

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Roasted Garlic

Is there an easier way to add bulk flavor to your food than squeezing in some soft, caramely, roasted garlic? I think not. It’s my go-to for bumping up the interest in a simple recipe and a day when I have some waiting for me in the fridge is a good day. Make a bunch in advance and arm yourself with maximum tastiness for any situation. Like, a noodle situation, a cassoulet situation, or a chili situation.

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