I am 100% diving into my favorite Autumn recipes. Anything that has that warm, comforting, fall feeling…I’m all about that! Give me the pumpkin! Pass the roasted everything! & yes- whip up some soup! Here’s the most basic butternut squash soup recipe- it is vegan, vegetarian, gluten-free, paleo, & dairy free! Keep reading to check it out & some creative additions to throw on top!…
I’m so excited to bring you guys this recipe! These Green Goddess Won Ton Salad Cups are super easy to make, adapt to what you have in your fridge, & taste a bit like a cheat meal…without being one! Want to see how to make them? I also have my tips for making the perfect little won ton cups too! Keep reading to check it out!…
While I do love things flavored with pumpkin, I am most excited for squash & other comforting foods in general being in season. I just love roasting up root veggies or squash with basic ingredients. I’ll basically eat any vegetable if you roast it! Here’s a combo I’ve been making for the past few years when we pick up root veggies from the farmer’s market. Ryan isn’t a big fan or beets so this is usually a great lunch! …
Let me start with- I’m definitely not vegan. Or vegetarian. Or even always very healthy. I then married a Texan who is seriously into all things with a face. terrible way of putting it, I know, but seriously true. So why am I even talking about Street Vegan by Adam Sobel? Because I am really into creative food & vegan recipes definitely have that going for them! Keep reading to find out if this is what I was looking for!
A few weeks back I knew I was in for a horribly busy time- so I knew it was time to prep lunch way ahead for the week. How do I usually do this? Basically soup or salad. I went with soup because I had some veggies & herbs that I knew would be excellent in a soup recipe! Keep reading to check out the recipe, substitution ideas, & some of my favorite tortilla chips!…
Ever craved pasta so bad you couldn’t stand it? This is kind of a daily occurrence in my neck of the woods. Seriously- pasta is something I could eat wayyy more than a few servings of. Usually I try to add lots of veggies & some things that aren’t just straight carbs…but some nights I’m just too tired. & into the pot some dry spaghetti goes & gets topped with a batch of leftover sauce. Because I’m a real person. Want to know how we’re cutting back a bit on the pasta while still getting that “pasta feeling” from our meals? Meet Inspiralized– the book that put my fascination for our spiralizer into book form.
I’ve been trying to recreate some of my favorite restaurant dishes at home lately…& some of them have turned out pretty great. Ahi tuna is an ingredient I’m mildly obsessed with- I love just about everything about it. Except cooking it. While this still isn’t perfect it was tasty…& inspired by a recipe in Clean Slate written by the editors of Martha Stewart Living. This dish is healthy, easy to make, & has some brightness to perk up the tastebuds. …
Have you ever made spaghetti squash in the hopes of noodles…& ended up with mush? We have. Quite a few times actually. The faux noodles would merge with the sauce & become squash clumps. They definitely weren’t fooling anyone into thinking they were pasta! So what is the trick? It is all in the cut- keep reading to check it out!…
Hopefully you caught my Thai Peanut Sauce Recipe yesterday because today we’re throwing it together into one of my favorite lunches! Eat them cold, eat them hot, eat them right after they’ve been prepared, save them for later…main dish…appetizer…side…. Seriously this is one of those dishes that does it all. Plus it is completely customizable. If you don’t dig the veggies I do or you prefer tofu instead of chicken- whatever. Plus it is Friday & that means time for another Friday Foodie Linkup! Check it out!
- For Noodles-
- 1 box of spaghetti noodles
- salt & pepper
- 1 tablespoon oil
- 1 clove garlic
- ½ teaspoon Asian peppers or sriracha
- 2 chicken breasts, cut into bite size pieces
- 1 can baby corn, drained well & chopped into thirds
- 15-20 spears of medium asparagus, cleaned & chopped into thirds
- 1-2 tablespoons soy sauce
- For Sauce- see this entry from Home in High Heels
- You'll want about 2-3 tablespoons per person.
- Optional- chopped green onions & peanuts.
- Salt a large pot of water & bring to a boil. Add pasta & cook according to package instructions. Drain, rinse under cold water, & set aside.
- Add oil to wok & heat on high. When heated, dd garlic & saute until lightly browned.
- Sprinkle chicken with salt & pepper, also the dried peppers if using. Add sriracha at the end or directly to the sauce. Add chicken to the pan & cook until lightly browned.
- Add baby corn & saute for 1-2 minutes to remove moisture. Add asparagus last since it cooks faster.
- Add soy sauce & mix thoroughly then remove from heat. Add noodles & sauce mixing well.
- Serve hot or chill. Can be eaten hot or cold.
Yum! Simple, easy to make, & uses a sauce you can keep on hand. Remember to check out that recipe for Thai peanut sauce here– it beats the bottled versions! I really hope you give this recipe a try because it is an amazing fallback meal that is kid friendly as well, just omit spicy additions when you make the sauce. For more texture add some chopped peanuts on top, yum!
& here is the linkup! Hope you enjoy checking out the other recipes as much as I do! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
So for this Friday Foodie Linkup we went with a fun theme- going green! I think there are a lot of ways this topic can be taken, right? Healthy? Literally green? Well I hope you thought of those two as they both pertain to today’s recipe! Without further ado, here is my recipe for Mint & Lime Asparagus!
Before we go green I need to address one thing- the beautiful chicken here will have its very own post Monday for St. Patrick’s Day! How does chicken equal that particular holiday? Hint: BEER.
Now onto this recipe! I think when you’re working with really basic ingredients you should opt for higher quality so you can really taste them. I chose a higher quality olive oil, fresh cracked pepper, nice ripe limes, & a mint chutney I’ve had waiting to be used.
- 1 lb. of asparagus, washed & trimmed
- 1 to 2 tablespoons high quality olive oil for roasting/drizzling
- salt & pepper to taste
- 1 to 3 fresh limes, you want about 1.5 tablespoons of juice
- fresh mint or mint chutney
- Preheat oven to 450. Drizzle asparagus with olive oil on a roasting pan then top with sprinkling fresh pepper & salt. Make sure your spears are well covered in oil for an even cook. A good trick is to roll them with your palm lightly to make sure each is covered in oil evenly.
- Cook about 8-10 minutes until browned & the ends look a bit crisp.
- Remove from oven & transfer to serving dish. Top with fresh mint/chutney & the lime juice. toss lightly. Serve.
When we were out shopping we spotted a great deal on steak. This happened to be chuck steak so it definitely needed a marinade to help tenderize. I paired it with lightly grilled green beans & a salad for a healthy dinner. I’m also going to show you our new favorite grill which you can use both indoors & outdoors! Keep reading to see the recipe for the marinade & create your own!
First let me introduce you to our new grill! We’ve had this baby for a few months & we’re quite attached. This is the George Foreman Indoor/Outdoor Grill which we bought from Kohls. It isn’t on the site anymore but we got a great deal. We bought it while they were having Kohls Cash ( $10 Kohls Cash for every $50 spent) & a 30% off coupon. The link above is to the grill on Amazon. It was totally worth every penny! I love it because I have the counter space for it & we also use it outside on the stand it comes with. It also has wonderfully easy clean up!
Now let’s talk about this amazing steak marinade! Here is the easy recipe for 3-4 medium steaks.
from Home in High Heels
1/3 cup soy sauce (I used reduce sodium)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1.5 teaspoons ginger
2 teaspoons fresh minced garlic
1 teaspoon onion powder
salt & pepper to taste
Optional: one teaspoon liquid smoke.
Directions: Mix all ingredients together & immerse steaks. I like to turn them halfway through the marinading process. If you put it in the night before just flip in the morning to make sure it works its way all the way through. The brown sugar helps to give it that great grill marked look but you can opt out if you aren’t a fan. I think it adds to the flavor.
I served the steaks with lemon butter green beans after tossing them on the grill a bit to heat them up. Love these flavors together. I also knew we’d want a salad so I went with something light & fresh.
This is a mixed greens salad tossed with raspberry vinaigrette. I then added some beautiful fresh feta cheese & for some crunch some lightly salted roasted edamame beans.