A burger a day keeps the doctor away, right? As I’m sure I’ve already expressed, I’m a sucker for a smashburger, but I decided to switch it up a bit. This gourmet burger of sorts is stacked with arugula, caramelized onions, jarlsberg cheese, homemade mustard aioli and United Harvest organic grass-fed, grass-finished ground beef. The beef is so juicy and flavorful and really takes this burger to the next level. These were gobbled up in no time!
With spring in full swing, there’s no better way to celebrate the season than with this delicious, vibrant and healthy salad. It’s packed with arugula, quinoa, asparagus, peas, bell pepper, toasted slivered almonds, pecorino romano…the list goes on! The salad is finished off with a simple lemon vinaigrette, and can be topped with grilled chicken or left as a vegetarian dish.
Is there anything better than warm, gooey cookies fresh out of the oven? The answer: probably not! Growing up, my mom and grandma always made these oatmeal raisin cookies – which are actually one of my great grandmother’s recipes – and they’ve become a family favorite over the years. The recipe calls to soak the raisins for one hour prior to baking, and I think it makes all the difference. Dunk the warm cookies into a cold glass of milk and it’s sure to put a smile on your face!
At this point, I’m convinced there’s nothing the air fryer can’t do. I got the InstantPot air fryer lid this past Christmas and don’t think I realized how much I’d actually use the device. We’ve air fried everything from these incredibly delicious and simple onion rings to zucchini crisps to panko-parmesan crusted chicken to crispy chicken wings…the list goes on. These air fryer onion rings are the perfect game day food, appetizer or side dish. We gobbled them up in no time!
I was stumped on what to make for dinner the other night, but knowing I had leftover asparagus in the fridge that needed to be used, I at least had a starting point. Since we also had frozen bacon, dried pasta and citrus, I decided to toss everything together and turn it into a delicious pasta. The dish was light, flavorful and definitely hit the spot. Pretty sure it has become a new favorite in our house!
Although I don’t have kids yet, I feel like this would be a great dish to try and get your kids to eat vegetables. Sure, it’s pasta, but there is a lot of broccoli in here AKA lots of fiber and protein! The broccoli pesto sauce is full of flavor and perfectly coats the cavatappi noodles. You don’t have to top the pasta with crumbled bacon, but I highly recommend it!
Ever since watching Samin Nosrat’s Salt, Fat, Acid, Heat on Netflix a few years ago, I’ve wanted to make her Persian-ish rice with tahdig. Although simple ingredient-wise, the process is somewhat intimidating. I decided to give Samin’s recipe a try over the weekend with my mom while visiting home and to our surprise, the rice turned out incredibly fluffy and flavorful, with a perfectly golden and crispy crust. Guess we’ll just call it beginner’s luck?!
Carnitas are my absolute favorite. I order the meat at basically every Mexican restaurant, but when I want to make homemade carnitas, I don’t always have pork shoulder on hand (does anyone?). That’s where these chicken carnitas come in, as I almost always have chicken in the fridge or freezer. The meat is packed with flavor, super moist and perfectly crispy after a few minutes under the broiler. Add the chicken carnitas to tacos, a salad, a burrito bowl – you name it. SO delicious!
Ever since I tried Magnolia Bakery‘s banana pudding 10-plus years ago, I’ve been hooked. If you’ve tasted this dessert, you can understand the obsession. Although there’s a Magnolia Bakery just a few blocks away from where I live, the frequent banana pudding trips were becoming an expensive habit, so that’s where this homemade, copycat version comes in. For roughly $10 (if you shop generic brands), you can make this massive banana pudding trifle and share with friends and family – or just keep the whole thing for yourself. The dessert couldn’t be easier to prepare and aside from the chilling times, comes together super quickly!
Enchiladas have always been my go-to meal. When I’m not sure what to make for dinner and I’m craving Mexican food (which is pretty much 99% of the time), I make enchiladas. These creamy salsa verde chicken enchiladas were some of the best I’ve made in a while. They were even more special because they were made with a jar of Tejano Salsa Verde my brother shipped from his hometown of Dallas, Texas – and apparently you can only buy the salsa in Texas (but I guess there’s always Amazon). The enchiladas can of course be made with any jar of spicy salsa verde, though, so you really can’t go wrong!