This is a recipe that is back by popular demand and my friends repeatedly request it when they know I’m making a dish for a party or potluck. It’s also a good one for a crowd because it is vegetarian. You basically coax little cherry tomatoes into being their own light and summery pasta sauce. It’s really a good one. Easy too!
The title of this post says it all. I really would be (and am when I run out) lost without this stuff. It’s called “Jane’s Krazy Mixed Up Salt” and it is basically a seasoned salt. I can’t explain, though, how different it is from any other seasoned salt I’ve ever tried. I use it on EVERYTHING. Really, anywhere I use salt, I use this instead… It’s actually kind of weird that I own basic table salt at all…
–
And this is saying A LOT (of a pre-mixed seasoning) coming from the girl who likes to make most things from scratch.
My husband and I celebrated Valentine’s Day early this year because Nike called him to Portland for the actual day BUT it was awesome and HE COOKED (this happens once every 4 years people). Anyway, since he was cooking (and this is a difficult feat for my love) I told him I’d do the cocktails…. This drink is crazy simple but it’s pink and not too sweet so it pleases everyone! Not to mention the fact that the ice cubes make it extra Valentine’s Dayish, it’sssss pretty fun.
People have been asking me to start posting kitchen essentials, gadgets etc. So I’m starting with a gadget that I can’t believe didn’t exist sooner than it did and saves me a TON.
It’s rare that I finish an entire avocado in one sitting and I hate when they oxidize and turn all brown and disgusting. So here’s the solution and where to find it!
This traditional greek soup is one of my all time favorites. If you’ve never had it, then you don’t know yet, but its crazy comforting and deliciously simple. I use quinoa instead of rice to make it slightly healthier, BUT if you want it absolutely authentic, you can replace the quinoa with rice.
The other great thing about this dish is that it gets its luxuriously rich and slightly creamy texture, not from cream, but from eggs!
Avocados…. I love em, but I never get very creative with them. So I’ve decided to work on it. This sauce/dressing can be used on salads, alongside roasted veggies, or how I used them in this post… as a dipping sauce for fries!
I figured this might be a nice departure from the norm at our upcoming SUPERBOWL party and thought I’d share. The Avocado sauce calls for 2 Tbs of either greek yogurt or mayo (which is very little in comparison to how much dressing you end up with). I prefer it with the mayo, which is weird coming from me because I put greek yogurt in EVERYTHING that calls for dairy, but I really think the mayo makes it.
These potatoes are always super popular with everyone who tries them, and the sauce just takes them to the next level.
This recipe is a favorite of mine because not only is it delicious, but instead of using oil or butter to roast the nuts, I use whipped egg whites which cuts any excess fat. Also, you can use just about any combination of spices you like!
This traditional Cuban dish meaning, “Old Clothes” is also back by popular demand and it consists mainly of shredded beef… It is one of Josh’s (the Huz) favorite meals in the whole world. This is my version of it…. I say this because I have added a few ingredients that I haven’t seen in any other recipes (including one that I have not shared with anyone until this day, and you will know why when I share it… but it really makes the dish) If you like things savory, spicy, and slightly sweet, then you will like this recipe. Also, if you don’t eat beef or desire something lighter try it with chicken instead!
It takes very little time to prepare, but needs a lot of time to cook so make sure you can be home for it OR put it in the good old crock pot (I have not tried this, but I’ve done it with other similar dishes so I’m sure it will work).
This is a Mexican-style street dish that I like to put aside really anything latin that I make. I just changed it slightly so that instead of slathering the corn with mayonnaise, lime and cotija cheese, I make a non-fat greek yogurt mixture. This not only cuts the fat and calories by a ton, but it also makes it super refreshing and flavorful.
Farro is a grain that is used in a lot of Italian cooking and I happen to absolutely LOVE it. It’s chewy texture adds such depth to dishes and is super easy to make. I cook mine with chicken stock, but just salted water works great too.
The thing I love most about this salad is that the world is your oyster (<– that is my favorite saying in the whole wide world btw) Really though, you can interchange any ingredients you like!