As today marks the last day of summer, I’m celebrating every last minute. I recently partnered with United Harvest to develop recipes and cook some of their high quality meat. The company delivers mindfully sourced meat from small, family farms right to your door. How convenient is that?! So you, too, could order these meaty and tender pork ribs. United Harvest‘s meat is free of hormones, feed additives and unnecessary antibiotics. I really encourage you to give this product a try and hope you love it as much as I did! If you place an order before September 27, 2020, you can use the 15% off code FRIENDS15. continue reading ››

If it were up to me, every day would be celebrated with this delectable BBQ brisket sandwich. The incredible richness and slight spiciness of the brisket perfectly contrasts the sharp cheddar cheese. Although time consuming, this recipe is beyond worth it!

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This salad is incredibly delicious, fresh and filling! The homemade buttermilk ranch dressing pairs perfectly with the BBQ-coated chicken, charred corn and salty bacon. It’s a perfect meal for these sweltering summer days!

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This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)

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I’ve always been obsessed with chicken tenders–served with lots of ranch, of course. Growing up, my brothers and I ordered chicken fingers every time our family went out to dinner…every time. But one night at dinner, my mom forced us to order something else on the menu. We had no idea what to get!

A few years ago, my mom fed my obsession and sent me a three-ingredient recipe for homemade chicken strips. Since then, these chicken tenders have been my go-to recipe for game day appetizers or dinner parties; that was until I found this recipe for quinoa crusted chicken strips. Although more labor intensive than the other recipe, these chicken strips were incredibly flavorful and delicious, especially when paired with the slightly sweet BBQ honey mustard.

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Hope everyone had a relaxing Memorial Day! I drove home to spend the day with my parents, as it was also my mom’s birthday. We spent the day relaxing by the pool and cooking some delicious food.

We hadn’t used our smoker in a while, so we decided to smoke a pork loin and make these sandwiches. Though time-consuming (since we made the coleslaw and BBQ sauce from scratch), the sandwiches were spectacular. The smokey meat paired wonderfully with the vinegar based BBQ sauce. My mouth is watering just thinking about them!

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The other night, my brother mentioned that he was craving pizza for dinner. His suggestion inspired me to make homemade pizza, since I was not about to let him make DiGiorno pizza or order from Pizza Hut. I decided to make a pesto pizza topped with chicken, sun-dried tomatoes and dollops of ricotta cheese, as well as a bbq pizza topped with chicken, fontina cheese, red onions and cilantro.

Both pizzas turned out absolutely delicious, which my brother and I proved when he moved on to his seventh piece and I onto my fourth.

Pizza making is not necessarily an art. The amount of toppings added and thickness of the crust, for example, is entirely up to the chef. Therefore, I do not have exact measurements for my pizza recipes. I just dumped and sprinkled ingredients until satisfied. As seen in one of the pictures, my bbq chicken pizza did not turn out perfectly circular. But I love that the pies weren’t flawless—the imperfections gave them character.

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