Lately, I can’t get enough of the air fryer. I got the Instant Pot Air Fryer Lid for Christmas and since then, have made French fries, buffalo wings, chicken tenders (you know, all the healthy things), and now these delicious zucchini crisps. Although these took a while to make – since you need to cook in one layer batches and I only have the 6 quart Instant Pot – the crisps were completely worth it. These would make for an amazing appetizer while watching the Super Bowl in a couple weeks!
Zoodles provide the perfect solution for a lighter “pasta” dish that is still full of flavor. The slightly al dente zucchini noodles, mixed with a thick and savory marinara sauce, is a scrumptious combination that will keep you coming back for more.
I hope everyone is having a great Thursday! Can you believe Thanksgiving is already next week? Next week! This month has flown by, and since work has been insanely busy, it’s made the time go by even faster. I worked the Hollywood Film Awards last weekend, and am working the American Music Awards this weekend. I can’t wait!
Zucchini noodles aka zoodles are so in right now–or so it seems. After seeing multiple recipes online using zucchini noodles, I had to get my hands on a spiralizer. I have a feeling I’ll be using the tool often. This “pasta” was incredibly flavorful and semi-guilt-free (I couldn’t help but add cheese)!
I wasn’t sure what to make for dinner the other night, but knew I wanted something with buffalo chicken. I spotted the zucchini at the grocery store and was inspired to make these zucchini boats, which were everything I dreamed of and more. My brother suggested using potato skins instead of zucchini next time (which I’m all about), so keep your eyes peeled for that post! :)
As much as I tried to avoid it, I caught the dreaded cold going around. Sleep, DayQuil and NyQuil have been my best friends this week. I wanted to make something hearty and healthy, so I came up with this turkey chili loaded with vegetables. The chili is of course healthier sans sour cream, but I’m a sucker for sour cream, so I figured a dollop wouldn’t hurt. :)
I’ve been fighting a cold all week, so I’m just now posting the dinner I made my mom and family for Mother’s Day. My mom requested I make this dish, as she made it for a dinner party and said it was an absolute hit; and boy, was she right. Not a drop of food was left in anyone’s bowl.
The “crazy” water was delicious, but the halibut stole the show. The slightly crunchy parmesan, pesto and panko crust perfectly juxtaposed the flaky fish. I will most definitely make this again soon.
(FYI, I made this meal for five people, so I tripled the recipe below).
For some reason, I’d never made zucchini boats until now. Not sure why, considering they were unbelievably easy to make…and delicious! After perusing the Internet for recipe ideas, I decided to just make up my own, with ingredients already on hand. The zucchini boats were fantastic served alone, but would also be wonderful alongside grilled chicken breast.
On a side note, I’m bummed that my Buckeyes didn’t make it to the Final Four, but they had a great season. I actually got to see them play in the Sweet Sixteen and Elite Eight at Staples Center, which was pretty unreal. Go Bucks!
Hi everyone! I apologize for being a bit M.I.A. lately–life and work got insanely busy all of a sudden. But, it’s already been a wonderful week full of great news, from getting free tickets to concerts to hearing the Coachella lineup to (best of all) getting a promotion at work! Therefore, cooking and baking have been put on the back burner.
I threw this pasta dish together with ingredients already on hand and was pleasantly surprised with the success of the meal. Be sure to season sparingly with salt–the salami already provides plenty!
Per usual, I bought ground turkey at the market, without any recipe in mind. But I did know that I wanted to create something different from anything I’d already made, such as the ground turkey tacos picadillo, turkey burgers with lemon-honey mustard sauce, turkey chili and turkey burgers with sun-dried tomato mayonnaise.
Though this isn’t the most visually appealing dish, the flavors make up for it. I decided to keep the seasoning for the ground turkey gravy simple, making rosemary the prominent flavor. The meal was hearty, comforting and delicious–an ideal dinner for fall. :)