cilantro

Thai Coconut Chicken and Rice

This easy Thai Coconut Chicken and Rice dinner has just the right amount of spice from jalapeño and ginger to flavor this creamy coconut sauce for a simple all-in-on meal.

Thai Comfort Food: Thai Coconut Chicken and Rice

“Make it with extra sauce!” my husband always says.

Those are the words I hear ringing in my ears every time I cook any of my Thai recipes made with coconut milk like Shrimp in Thai Coconut Sauce or Slow Cooker Thai Chicken Soup. He’s a saucy kind of guy and simply can’t get enough of the Thai flavor-infused coconut flavors. And since every month those two recipes are in the top 10 recipes readers make from my site, it’s obvious you love them too.

The sauce is one reason why this creamy ginger and coconut chicken recipe has been a favorite of ours literally for years. I originally tore it out of a 2006 issue of Real Simple magazine, and like any magazine addict who also has a penchant for ~~saving~~ hoarding, I’ve kept it all these years.

The recipe page is now a little kitchen war-torn and splattered so it was high time to add it to the blog so I could refer to it more easily. See, this blog isn’t just a place for me to make recipes for you, it’s a place for me to keep track of my many favorites.

And hopefully like this Thai chicken recipe, you’ll love ’em and make them all as much too.continue to the recipe… about Thai Coconut Chicken and Rice

Chicken and Mango Rainbow Veggie Wraps

If you’re still debating whether a wrap is really a sandwich or not, you can use this one as proof that either which way the vote comes in, we all agree that healthy, crunchy rainbow wrap lunches are what make the world go ’round.

This post is brought to you by Almond Breeze

My daughter is mildly amused with the return to my teenage fascination with rainbows.

Chalk it up to reliving the memories of my eighth grade year as she makes her way through hers. Or it may be thanks to my continuing countdown of the quickly fading days of this age of innocence for my lil’ baby. Or maybe it’s thanks to the ’80s boomerang of denim overalls, scrunchies, boom boxes, Polaroid cameras, casseroles, mom jeans and new remakes of Full House, CHiPs and Roseanne.

🌈 Either/or/and/alloftheabove…ahhh, 8th grade. Best year ever. 🌈

This easy, veg-heavy Thai-flavored lunch wrap represents all the things right with eating the rainbow. You’ve heard it a hundred times. At least I hope you have: Eating the rainbow is one of the best ways to ensure you’re getting all the right nutrients in one fell swoop. And it’s just one more reason that eating a healthy wrap for an easy lunch or quick dinner is a good idea.

continue to the recipe… about Chicken and Mango Rainbow Veggie Wraps

Chicken Tortilla Soup Recipe

This Mexican-flavored chicken soup is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips and a surprise crispy jalapeño topper.

This recipe is brought to you by French’s

“Honey, what should we have for dinner?”

Gah. The question to end all questions, and the same one that comes up day after day, week after week. But over the years I’ve developed a strategy that serves the family’s cravings and makes dinner prep so much easier, just about every time.

I narrow the choices to get the answer I want.

“Well, I prepped a batch of chicken breasts for the week (even though he prefers steak, we gotta use those chicks up!) and a I have our yummy chicken stock in the freezer (because I’m on a clean-out-the-freezer mission.) So, are you craving comfort food flavors (we all love our Homemade Chicken Noodle Soup) or maybe something with Mexican flavor and spice? You love Mexican…”, I steer him, already knowing that spices and ethnic flavors win at our house every time.continue to the recipe… about Chicken Tortilla Soup Recipe

Chilled Corn and Crab Soup

Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.

This post is brought to you by Almond Breeze

Just a few days ago, I saw reports all over the news that 2017 is on-track to being the second hottest year on record—only to be outdone by 2016’s hottest year ever, with 2015 right behind. So whether you’re finding yourself plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there.

Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado?

This corn and crab soup is just the ticket. It’s simple but elegant at the same time. It’s healthy, and light in flavor and in calories. And with the addition of two of my favorite flavorings—a sprinkle of chipotle powder and a squeeze of lime—in the words of Emeril, this soup’s flavor is kicked up a notch.

While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches. continue to the recipe… about Chilled Corn and Crab Soup

Fresh and Easy Vietnamese Noodle Salad

This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken.

The first time I made a version of this salad was when my husband and I were newlyweds. One of our wedding gifts was a version of this countertop roaster/griller contraption. The first dish we made with the roaster was from the recipe book that came along with it, a version of Asian roasted chicken in a peanut sauce that was served with a simple vermicelli noodle salad very similar to this one I’m sharing today. Or at least that’s what I remember.

That chicken dish was pretty much the only thing we ever made in the roaster. It became yet another gadget to add to our assortment of kitchen appliances that begs one to question, “But do I really need it?” We admitted it just didn’t justify the room it took up in our cramped kitchen so we eventually parted ways.

But this noodle salad…it’s here to stay.continue to the recipe… about Fresh and Easy Vietnamese Noodle Salad

Creamy Avocado Salsa Verde

Avocado makes this simple, no-cook salsa extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.

I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.

Well, this one is truly special, and while it is not necessarily a sauce per se, it is indeed an incredible topping and chip dipper but also makes everything it touches just that much better.

I should know. It’s made an appearance on everything from my favorite taquitos to turkey sandwiches.

And now, it’s high time you found out too.continue to the recipe… about Creamy Avocado Salsa Verde

Tomato Avocado Cucumber and Maui Onion Salad

This simple tomato, cucumber, and avocado salad gets a spicy Mexican-flavor kick from jalapeños and a fresh lime and chile dressing that makes it a terrific side dish for any meal.

I’m not a chef. I’m a home cook. But many of my recipes are inspired by dishes I’ve enjoyed that were created by real life chefs. It’s one of my favorite reasons for eating out, to get new inspiration for le bloggity blog.

I had a rendition of this simple tomato salad at a restaurant called Monkeypod Kitchen while vacationing in Maui. A friend of mine who lived in Maui for a time messaged me while we were there that we MUST make it a point to eat at Monkeypod, it was one of her favorites.

Friend recommendations are always the best.

The menu was full of delicious, fresh fare, and being the tomato caprese salad lover that I am, once I spied this salad with a flavorful twist on their menu, I was immediately intrigued. continue to the recipe… about Tomato Avocado Cucumber and Maui Onion Salad

Blackened Fish Tacos with Creamy Avocado Sauce

Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell Blackened Fish Tacos that are topped with a cool avocado and cilantro tartar sauce to finish each bite.

This post is brought to you by McCormick

You don’t find balance, you create it. Words to live by.

This recipe is a prime example of making a meal that’s balanced in so many ways, and one I’m happy to share as a brand ambassador for McCormick again this year.

Mild but with a kick of spicy heat = balance. Crunchy but with a creamy lick = balance. Protein fueled but with a touch of carbs = balance. No need for a fork but grab plenty of napkins = balance.

It’s all in how you make it, and eat it, too.

continue to the recipe… about Blackened Fish Tacos with Creamy Avocado Sauce

Thai Chicken and Cucumber Salad

My favorite Thai flavors are lightened up in this chicken and cucumber salad with almond coconut blend almond milk subbing in for full-fat coconut milk.

This post is in partnership with Almond Breeze

When my sister was in high school she spent her season year on a year-long foreign exchange school program with a host family in Thailand. She was just 17. And ready to expand her horizons. That’s only five years from how old Smudge is right now. Looking back I wonder if I could let Smudge go to a foreign land like my mom did with my sister?

My mom made it through that year (barely) and since then we’ve all been back to Thailand with my sister Holly, and thus the whole family has become enamored with Thai food. So this year when my sister and her family came home to spend the holidays with all of us, it was far from shocking that one very important item on the agenda was going out for Thai food.

My mom has a favorite restaurant she frequents for her favorite Thai chicken salad. After “borrowing” just one bite, I was a fan too. And I knew my version of that chicken salad was destined for you here on le bloggity blog.continue to the recipe… about Thai Chicken and Cucumber Salad

BBQ Chicken Chopped Salad

This lighter version of a popular restaurant’s favorite salad is packed with awesome flavor from BBQ-grilled chicken breast, jalapeños, cilantro, spiced tortilla chips, and a creamy homemade ranch dressing!

Back in the day when I had office co-workers who weren’t four-legged, who didn’t bark every time someone (or something) walked down the street, and weren’t continually nudging me with their nose for a scratch as I worked, I actually had office besties who walked rather well on two legs as we headed to Westwood’s California Pizza Kitchen to get our favorite CPK Original BBQ Chicken Chopped Salad for lunch.

Oh, those were the days.

These days, I’m still a fan of that CPK Original BBQ Chicken Chopped Salad, but not so much a fan of the calories I consume whenever I eat it. That’s why I created my own lighter version that still totally delivers on flavor and cures my salad as a meal cravings.

continue to the recipe… about BBQ Chicken Chopped Salad

Easy Mexican Coleslaw Recipe

This super simple Mexican-flavored coleslaw is perfect for picnics, BBQs and potlucks because its mayo-free and takes just a few minutes to toss together.

There are some recipes I slave over. Working, reworking and working them again to make them just perfect.

That’s not this recipe.

Instead, this recipe came together the very first time I made it. It was perfect from the get-go, and I’m not the only one who said so. I made it up to serve for a family BBQ with an upcoming recipe for some DELICIOUS Mexican-inspired pulled pork I made with this salsa that I’ll be sharing soon. Because if you know one thing about pulled pork, you know it needs a little crunchy kick to add to it.

Not that pulled pork is the ONLY thing this coleslaw is good with. It’s tasty as a side for pretty much any chicken, steak or seafood, especially when you’re looking for something with a little texture and crunch. I’m also planning on serving it alongside enchiladas as an alternative to salad. It’s totally adaptable that way.

This recipe is tried, tested and approved, and I KNOW it’s one you’ll have the same success with too.continue to the recipe… about Easy Mexican Coleslaw Recipe

Latin Chipotle Quinoa Salad with Avocado

This simple Mexican-style quinoa salad gets tons of flavor from a dressing of chipotle peppers in adobo sauce sweetened over crunchy veggies, black beans and huge chunks of avocado.

Be forewarned, this might be one of those recipes you make once, then the next time you make it you’ll want to adapt it to suit your taste.

Than you chipotle peppers.

I think that challenge might be why they’re one of my favorite flavors, because they always keep me guessing.

I had this salad after picking it up at the grocery store when visiting my sister in Houston. I knew immediately I had to figure it out and share it here. I hope I’ve done it justice.

Word is, I did.

I took this salad to a 4th of July bbq and one of my friends who is gluten-free was SO happy someone had brought something besides pasta salad. Grateful even. I’m just here to make people happy to eat food. It’s my job.

continue to the recipe… about Latin Chipotle Quinoa Salad with Avocado

Grilled Skirt Steak with Chimichurri and Heather Christo

A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.

Everyone has a love language and blogger Heather Christo’s is food.

Her way of saying “I love you,” comes in the form of sweet and spicy apricot chicken wings, creamy mushroom pasta, and blackberry scones with vanilla glaze. Those are just a few of the recipes from her new book, Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar.

We’ve been fans of Heather’s for years (as featured on my list of 5 Food Blogs I’m Following Now), and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to family favorite recipes on her blog Heather Christo.

But then things took a swift left turn.

Two years ago, Heather and her young daughters, Pia and Coco, discovered they ALL had a slew of food allergies that were wreaking havoc on their health. As a result, they were forced to drastically change their diets.

As daunting of a task as it sounds, Heather changed her cooking style without sacrificing any flavor, and transitioned the recipes on her blog to food-allergen-free recipes fit for families, that then turned into a cookbook with delectable recipes like this Grilled Skirt Steak with Chimichurri recipe at the bottom of this post.
continue to the recipe… about Grilled Skirt Steak with Chimichurri and Heather Christo

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner any night of the week.

I feel that I’ve led you astray. That I didn’t deliver. That I was just a being a big tease.

Actually, there were a plethora of you who said that’s exactly what I was, when you e-mailed me in droves asking where the recipe was for the photo of this dish in my Friday Faves without sharing the recipe.

You’re right. I owe you this recipe. And I’m delivering it in two different versions, one that was the original from a cereal cooking challenge I was part of and the other version minus the cereal for those of you looking for a simpler version.

continue to the recipe… about Shrimp In Thai Coconut Sauce

Asian Glazed Orange Chicken

This sticky sweet and spicy orange sauce with ginger and garlic dresses up juicy chicken thighs for a fast and easy dinner.

In the world of family cooking, unless you’re a vege/pesca/non-chicken-eating/atarian, you can never have too many easy chicken recipes in your recipe rolodex.

Do they even make rolodexes anymore? Apparently, yes!

This family favorite chicken dinner recipe combines the classic Asian ying and yang of spicy and sweet.

Spicy and sweet, just like me. Or maybe that’s just how I see myself in my own mind? It’s quite possible. I’ll ask my husband. Wait. Scratch that. I’ll just keep the visions to myself.

Orange chicken. The thought of it brings childhood memories of takeout boxes filled with chunks of chicken glazed in a sweet orange sauce that left me craving more. A memory to be dashed by my adult realization that those chicken particles were most often barely distinguishable mini poultry pieces overtaken by clumpy, fried nuggets in a too sweet, what’s-in-the-mystery sauce?

continue to the recipe… about Asian Glazed Orange Chicken

Cilantro Lime Grilled Chicken

This grilled chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it’s easy enough to cook any night of the week.

My father in law was the classic dropper-inner. Like Saturdays rolling into Sundays, you could always count on a weekly unannounced visit from Cloyd. Or as I liked to call him, “The Cloydster.”

Rolling into the driveway in one of his beloved classic cars (I was always partial to the Studebaker) he’d pop in with his jaunty cap atop his head, toothpick trolling from his fingers to his mustached mouth with the biggest, happiest hello that beamed with joy at the sight of his kids.

“Oh, I was just runnin’ around and thought I’d see what you kids was up to.”

It’s been 12 years since those visits ended.

My husband is a lot like his dad was and has always been far more patient with the casual stop-ins than I. He will happily take a chair, offer up a drink and sit and chit and chat about anything under the sun.

I on the other hand, smile vacantly, nodding my head as my mind wanders to the vitally important task I was in the midst of when I was interrupted by an unexpected visit. Those weeds aren’t going to weed themselves now are they?

Man I am dumb.

I miss Cloydster’s visits. They make me realize more than ever that I need to take a lesson from my father in law, and from his son. Slow down. Take a seat. Offer up a drink or something to eat and chit and chat about absolutely anything and everything under the sun.

This grilled chicken recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in.

While I love making it on Saturday night, it’s also a goodie for impromptu visits. It can be thrown together with stuff in your pantry, or at least in my pantry, given I always have fresh cilantro and limes in the crisper.

I think Cloyd would have loved it. In fact I know he would have, because that man pretty much loved everything, especially if it was made by someone he loved.continue to the recipe… about Cilantro Lime Grilled Chicken

Peanut Noodles With Chicken

Loaded with fresh, crunchy veggies, this healthy Asian-flavored pasta salad is one of my most popular all-in-one meals, and it’s also a great side dish for potlucks and picnics.

One can’t have too many pasta salads in their arsenal of recipes. This year I’m partnering with DeLallo Foods to share recipes using their pastas, pestos and sauces and while I’m always a fan of classic pasta salads with an Italian bent, this beauty is heading to the Asian side of the globe.

Fresh and crunchy with loads of slivered fresh veggies, this pasta salad is perfect for serving as a main meal and that is exactly what I did.

Well, actually it’s what my mom served, that I cooked, for her turn in hosting her ladies who lunch book club. I don’t know if that’s what they really call themselves, but it seems an apt description when there’s elegant women, good conversation, chilled wine and tasty eats to share.

continue to the recipe… about Peanut Noodles With Chicken

Grilled Steak Tacos

Flat iron steak is an inexpensive but totally flavorful cut of meat, especially when marinaded in a citrus adobo sauce to make my favorite steak tacos.

Whether it’s 10 people or just two, having people over for a weekend meal doesn’t have to put the host into a stress-induced coma. The trick is to serve a popular main (with a twist) that can be prepped ahead and have your guests put their hands to work.

This Grilled Steak Tacos recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in. Rounding out the posts are a few suggestions of what to pair with my main dish, recipes from other food bloggers, and some favorites from FoodieCrush too.

I’ve made these steak tacos a bunch of times and that’s how I knew they’d be the perfect dish for my Smudge’s birthday celebration with the family. They’re always pretty relaxed affairs but my goal this time was to have EVERYTHING done ahead of time so I could sit back and actually have fun. I’m always jealous of my sister in law Ginni who makes this happen when we head to her house.

And guess what? Smudge may have gotten all the presents, but success was mine.

continue to the recipe… about Grilled Steak Tacos

Southwest Quinoa and Grilled Corn Salad

This healthy salad features protein-packed quinoa and beans, grilled corn, queso, and a yummy honey-lime vinaigrette, for an easy and delicious side dish.

I’m partial to recipes that put me somewhere in the vicinity of where their flavors hail from.

New England Clam Chowder. Texas Toast. California Cobb. Baltimore Pit Beef Sandwiches. Long Island Ice Tea. Clink-a-link with that loaded drinky drink.

I suppose I think if I close my eyes and simply say the dish’s name over and over, then take a bite, maybe it will teleport me to a seaside port or salty desert oasis.

Sort of I Dream of Jeannie-esque, except I’m wishing for food instead of my master. Or maybe they’re one in the same?

I served this recipe at my daughter’s family birthday party to several quinoa virgins who were more than pleased with their second helpings. Or maybe thirds?

continue to the recipe… about Southwest Quinoa and Grilled Corn Salad

Thai Coconut Noodle Salad

Almond Breeze Almondmilk Coconutmilk is my secret to a lower calorie instead of canned coconut milk for dressing this flavorful, Thai-inspired noodle salad.

This year I’m partnering with Almond Breeze to create and share recipes using almond milk. This noodle salad recipe takes full advantage of this flavored almond milk’s ability to infuse the distinctive Thai taste of coconut milk, but is a lighter alternative that cuts the calories and keeps the taste.

I’m sure I’ve shared here on the blog that during my sister’s senior year of high school she spent the year as a foreign exchange student in Thailand. Growing up in Utah, the geography, culture and certainly the food was worlds away from what she was used to. And she loved every single minute of her year-long immersion there.

When it was time for her to come home, my parents and I traveled to her adopted land to explore her new world. We quickly became fans, too. The beaches. The kindness of the Thai people. The vibrant heart of the culture. And for a food lover like me, the sumptuous and exotic dishes simply sealed the deal.

Ever since, when I’m craving dishes with a balance of spicy and sweet, Thai flavors are at my cooking epicenter. When you search my recipe archives it’s proof in the pudding, the Thai pudding so to speak. Hey, now! There’s a recipe idea I haven’t tried out yet…

continue to the recipe… about Thai Coconut Noodle Salad

Pico de Gallo Recipe Plus 15 More Salsas That Are Dip-alicious

Fresh plum tomatoes, onion, jalapeño and a squeeze of lime make for a fast and easy dip for chips, or a topper for any Mexican food favorite.

“Hi there, Heidi! I’m on the hunt for a yummy salsa to celebrate Cinco De Mayo with. Any recipe recommendations you could share with me? :)” ~Cynthia P.

I was actually debating whether to roll out this salsa fresca recipe on Cinco de Mayo or save it for summer break. I’ve been on Cinco de Taco olé overload these past few weeks and figured you have too. But after I received this request, I realized my spiced up work is not done.

How can I deny readers when they make a request?

And so, I’m not giving you just one recipe, but this plus 15 more links to get your dipping party started in mere minutes after chopping.

continue to the recipe… about Pico de Gallo Recipe Plus 15 More Salsas That Are Dip-alicious

Thai Quinoa Salad

This power salad combines protein-packed grains with the healing nutrients from fresh veggies, for a lime-infused flavor bomb with crunch in each bite.

I think I’ve just been stung. By the looks of the welt beginning to swell, I’d have to affirm that I indeed I just did.

It’s what happens every year in spring. Wasps circle as the dogs try and nip them in mid air. This one got away from them, and headed straight to me.

I suppose that’s what I get for writing this post in the warmth of this spring afternoon on my deck instead of hunkered in front of my computer in my office.

I’ll take the sting. Sitting in the sun makes it worth it.

continue to the recipe… about Thai Quinoa Salad

Portobello Mushroom Burger with Avocado Chimichurri and Capsule Kitchen Challenge

This grilled portobello mushroom burger is not only healthier than a beef burger, it’s also super delicious and easy to make, plus, it features the most incredible avocado chimichurri sauce!

My word for 2015 is constantly ringing in my ears. “Enough. Enough. Enough.”

Now if I would just listen to it I’d be head and shoulders in front of the game instead of doing double duty trying to catch up.

But when I’m ignoring my conscience and going along my route path, I have a constant reminder to put my word “Enough” into action. Sort of like the little angel who sits on my shoulder whispering subtle reminders of “do good” and “don’t be bad!” and “it’s okay to take it easy and not go overboard” like I’m doing once again.continue to the recipe… about Portobello Mushroom Burger with Avocado Chimichurri and Capsule Kitchen Challenge

Shrimp Tacos with Garlic Avocado Crema + Giveaway

These healthy shrimp tacos with tomatillo salsa, avocado crema, and broccoli slaw couldn’t be easier, and totally fit the bill for Taco Tuesday or dinner any night of the week!

New Years has always been a bit overrated for me.

It was always that one holiday that put on the pressure, that created too much expectation that it was for sure going to be the best. night. ever! and who know’s who you might kiss at midnight?!? It could be Prince Charming!!! Fingers crossed!

And then when Prince Charming failed to show, and there was no kiss, all of that hope you pinned as a sign that this year would be YOUR year, suddenly you realize you overshot your expectations, made them bigger than you might truly achieve, and it put your ultra fancy lip glossed pucker into a serious pout. I mean, is there really such a ‘thing’ as Prince Charming anyway?

It’s the same with New Years resolutions. I’ve had too many years of high expectations, big dreams and plans to restart and recharge that I chart out, document and make lists of that will surely make over my entire life into the perfect dream I wish it could be and BAM! everything will be rosy!

That doesn’t work.

Yesterday I got a little personal but made some admissions that needed to be made, and outlined my reSolutions for 2015.

Too much of the time we think we need a complete overhaul to improve our habits, our health our ways of thinking. When really, it’s the little victories we choose, those that we can actually achieve, that add up to those big changes.continue to the recipe… about Shrimp Tacos with Garlic Avocado Crema + Giveaway

Miso Roasted Butternut Squash

Welcome to this month’s #eatseasonal post! November has arrived and so has my cravings for sharing food and festivities with those I love.

This month’s #eatseasonal theme is centered around the Thanksgiving dinner table, with virtual Thanksgiving potluck from a bevy of food bloggers contributing dishes to accent your family faves. We’ve all been gathered again by our fearless #eatseasonal leader, Becky of The Vintage Mixer who spreads her love of eating fresh, local and always delicious to all with her monthly list of what’s seasonal now. Check out her November post for her illustrated list and free desktop or phone screen savers for a handy reminder of what’s good and great now. And this month when you make or something in season, tag your seasonal produce and recipe pics #EatSeasonalHoliday on Instagram so we can all join in on the sharing.

So, what’s on tap for seasonal eats in November?

continue to the recipe… about Miso Roasted Butternut Squash

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

One of my favorite parts about cooking is gathering inspiration from different sources and then bringing them together into one, big recipe creating party.

Normally, salads can have the tendency to be predictable, maybe even a bit boring. But if I’m going to sell my husband on the idea that a salad for dinner once a week so we can become part of #meatlessmonday, the salad needs to be hearty and full of flavor.

Wish me luck.

I’d say this kale salad recipe is the perfect example of recent inspiration to hit me over the head when the first bite hit my tongue, meets the jogging of my ever-failing memory thanks to my ever-persistent seasonal cravings and my extreme talents of blog bookmarking and cookbook post-it note tagging.

I have mad skills that way.

So where’s all this inspiration stemming from?

continue to the recipe… about Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

Easy White Bean Chicken Chili with Butternut Squash

I bet you know somebody like this. You can pick them out the first time you meet them. They’re that person who can remember the good and the bad of each and every event that has happened in their life.

They’re that friend who always remembers and retells that story (over and over) about that one time you all went to that one party and you met that one guy who said that one thing and made you all laugh really, really, really hard and it made that one girl pee her pants.

You remember don’t you?

No I don’t. And I’m okay with that.

The older I get, I’m beginning to believe that in some ways, having a terrible long-term memory makes me a lucky person.

Easy White Bean Chicken Chili on foodiecrush.com

continue to the recipe…

Cheesy Shrimp and Grits Banh Mi in a Waffle Cone

Presented by Spike TV’s Frankenfood. Premiers Sunday, June 22 at 10/9c.

Do you guys watch cooking shows? Oh man, I am such a fan. And I have been for years. And because of it, I often catch myself bringing the cooking show slang into my own cooking world vocabulary.

“BAM!”, “E.V.O.O.” and “How easy is that?,” have all eeked their way into my vernacular. But when I catch myself saying, “That’s money!” I have to physically take a step back, remove the sunglasses hanging off the back of my head, re-think my bleached blonde ends and check myself at the kitchen door.

But there’s a few cooking show phrases I find myself adopting more often than not. Like when Ina says, “Let’s turn up the volume,” and Emeril exclaims, “It’s time to kick it up a notch.”

Roger Wilco, foodie fans, I’ll be doing exactly that thanks to the new cooking show, Frankenfood.

continue to the recipe… about Cheesy Shrimp and Grits Banh Mi in a Waffle Cone

Grilled Shrimp Vietnamese Spring Rolls

One of the things I’ve read in self-help business books, absorbed from my favorite podcasts and basically just learned along the way of life is that the most successful people are the ones who delegate.

Delegation = Getting Shit Done.

Once upon a time I fancied myself a great delegator. I could look at a situation, see the vision of what needed to get done, figure out the most efficient path to achieve it and direct the peeps in my camp to go forth and prosper.

But lately, I feel like I’ve lost my knack in finding the track. And it’s left me feeling a little defeated and floundering like a fish out of water.

That said, my husband will still say I’m bossy. I prefer to call it delegating to others by educating them in my view of efficiencies. Okay, I admit it, I’m a nag.

So why is it so hard to let others help? To not just do it all yourself? To share those details you’ve learned in the school of hard knocks? Hey, it’s okay to stop being the martyr!

One of the best and worst parts of working as a solopreneur behind the curtain of a 27-inch HD computer screen is exactly that: you work by yourself. You do the drudge work, you own the good with the bad.

But you can also find yourself reverting to that 6-year-old who has to learn how to share—all over again.

Because when you share, good things happen.

continue to the recipe… about Grilled Shrimp Vietnamese Spring Rolls

Stuffed Artichokes with Thai Shrimp Salad

Eat seasonal! Eat fresh! Eat good food! In my world that’s the mantra to live by.

While I crave ultimate comfort foods like blackened seafood pastas, the perfectly cooked steak and grilled cheese sandwiches, you’ll never find me shying away from super fresh, in-season fare that’s light on the palate but heavy on flavor.

I’ve always been a big artichoke fan. Heck, it was my second post ever on this little bloggity blog. And now…my how things have changed. I didn’t even realize I needed to post my own recipes back then, and just look at how Smudge was just a smudge!

When it comes to the green leafy orb, you could eat it the traditional route. Melted butter for tender leaf dipping. Another swath of mayo (nay to the Miracle Whip on my side of the table) and into the mouth. That’s the way most artichoke dipping begins and ends.

But we’re going lighter this time around with a rice wine vinegar seasoned Thai flavored shrimp salad to top every tender tooth-scraping artichoke leaf. We’re just going with the seasonal flow.

continue to the recipe… about Stuffed Artichokes with Thai Shrimp Salad