Sriracha Almond Crusted Salmon

This post is sponsored by Blue Diamond Almonds. SRIRACHA almonds. Cue confetti.

Sriracha Almond Crusted Salmon Filets :: quick, easy, and loaded with nutrients! You're gonna love this healthy protein-packed recipe!

There’s a new nut in town, folks and it’s destined to take your snacking game to the next level! Allow me to introduce you to the new foodie love of my life. Full of garlicky sweet chili flavor with just the right amount of spice and zing, these extra BOLD Sriracha almonds are deeeelicious!

At one point, one of my twin jars went missing. I about lost my mind. While I may be accustomed to the pilot and chickpea running off with my food, there’s a line no one shall cross. That line is reserved for two things: my cheese stash and my almonds. Do not mess with a girl’s almonds. Especially when they’re doused in Sriracha.

Sriracha makes you happy. “Happy people don’t kill their husbands, they just don’t!”

Unless their husbands steal their almonds…. 

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Creamy Feta Dressing

This Creamy Feta Dressing is ready to rock your veggies! Uber easy and ready in under 6 minutes, you’ll want to slather this dressing on everything from salads to sandwiches.

Creamy Feta Dressing :: Would you believe me if I said I loved it more than Ranch!? SO GOOD!

As I type this, it’s 100 degrees outside. ONE HUNDRED!!! In June!!!

What the what!?

I don’t remember North Carolina being this sweltering this time of year but let me tell you, moving to Florida this Summer is scaring the pants off me! Well, assuming I can actually be found wearing pants, that is, because it’s too flipping hot for that! I shall never wear pants again!

Though the next three years of my life are due to be positively toasty, I can’t complain. I’m so head over heels excited for powdery white sand beaches, sensational seafood restaurants, reunions with friends and family, and new adventures galore. Heck yes! Is it July yet?

OMG IT’S ALMOST JULY!

Since it truly is hotter than Hades outside, let’s celebrate with a big crisp salad topped with my new favorite dressing recipe!

This creamy feta dressing is EVERYTHING! Cool, creamy, tangy and downright delicious, it’s nothing short of magical. The taste is a cross between blue cheese dressing and ranch and begs to be poured generously over a bed of crisp green and veggies or slathered on your favorite burger fresh off the grill. I could toss a bajillion more adjectives your way or simply insist that you make it. Now. Yesterday. Two weeks ag– I think you catch my drift…. 

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Easy Homemade Italian Dressing

This uber easy Italian dressing is so fast and flavorful, you’ll never buy pre-made dressing again!

Easy Homemade Italian Dressing :: This uber easy Italian dressing is so fast and flavorful, you'll never buy pre-made dressing again!

Can I chatter gloriously off topic today?

Smile and nod because you clearly have no choice in the matter! Mwah!

On Monday I started listening to an audiobook with the pilot. Since he’s humored me by listening to Tina Fey’s Bossypants no less than a dozen times, I figured I’d throw him a bone and let him asault my eardrums with his nerdy space book. Oh yes, I totally judgy mcjudgersoned the book by its title. The Martian? Really Paul?

Well here we are, two days later and I CANNOT STOP THINKING ABOUT THIS BOOK! I switched over to the kindle version and have read it every night until my eyes literally could not stay open a second longer. I’m hooked! By the time you’re reading this I’ll have finished Andy Weir’s addictive little nerd book [yeah I said it!] and will probably be rendered useless via book hangover. I can already feel the hangover coming on as I near the end, it’s that good. I puffy heart Mark Whatney and am not even remotely prepared to part ways with this novel. Did I mention Matt Damon will be playing him in the movie!? YAAAS! 

I should probably not get started on Mister Damon or we’ll be here for quite a while. Let’s talk dressing instead! No… Damon! Dressing! Um… food wins. Sorry studmuffin…. 

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10 Minute Marinated Mushrooms

Skip the jar and whip up these easy breezy 10 Minute Marinated Mushrooms at home! They’re great right away and even better after spending some quality time in this delicious homemade marinade!

10 Minute Marinated Mushrooms

Life as a food blogger is pretty awesome. Though it’s a lot of work [and a LOT of dishes!] the rewards make both my stomach and my heart happy. When a recipe is well received by family and friends I beam. It doesn’t take much to launch me onto cloud 9 and a simple “Ohmygosh I need the recipe now!” easily makes my day. Week, even.

There is a slight catch to this gig, however, […dishes] and it has turned my crew into straight up vultures. Today’s recipe, for instance, proved rather challenging to photograph once its presence was known. Hungry husbands and curious chickpeas make wonderful assistants, until their hunger gets the best of them.

Can I try one now?” “How about now?” “Maybe just this one from the back…” “Jenny hurry up, I’m DYING over here!” “Eat? Peeeas.“… 

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Strawberry Kale Salad

This lean, green, strawberry kale salad is just what you need to beat the heat this summer. Quick, easy, and downright delicious, this superfood salad is loaded with nutrients!

Strawberry Kale Salad :: this tasty massaged kale salad is loaded with fresh strawberries, asparagus, feta, homemade candied walnuts and a fruity strawberry-infused balsamic

Mornin’ darlings! I’ll cut right to the chase: we’re gonna eat kale.

Wait… don’t run!

Normally I’d be a bit self conscious about my gratuitous use of kale in this salad and tell you to feel free to substitute it for spinach or romaine as needed, but I’m not going to do that today.

Leave the iceberg, take the kale.

Today we’re eating our kale and loving it too! Seriously!… 

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Guacamole Tacos with Southwestern Veggie Salsa

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They’re super healthy and oh-so-delicious!

Happy Cinco de Mayo!!!

*cue margaritas clinking and taco-shaped confetti*

Guacamole Tacos with Southwestern Veggie Salsa

While I completely slacked off on getting this recipe to you sooner [blame it on the sunshine + slip ‘n slide] you’re still in luck. This recipe is quick, easy, and perfect for some last minute cinco de yum-o faceplantage that we all totally deserve today!

Thinkin' bout that summer body, but also bout dem tacos

I tried my first guacamole taco in Alabama around 5 years ago. I nearly did a double take when reading the menu. “So… is it literally just guacamole on a taco?” It was. The taco was the epitome of simplicity, consisting of nothing but lettuce, tomato, and a gargantuan sized scoop of guacamole in a crunchy tortilla shell. It should have been boring, but it wasn’t. It was SO GOOD! It was all I could think about on the drive back to FL and, years later, I’m STILL thinking about it.

Guacamole Tacos with Southwestern Veggie Salsa

To celebrate Cinco de Mayo last year, I posted an ode to taco salads, but this year I’m all about dem tacos!… 

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Cheesy Chicken and Broccoli Stuffed Peppers

These Cheesy Chicken and Broccoli Stuffed Peppers take comfort food to the next level!

Cheesy Chicken and Broccoli Stuffed Peppers

You guys are totally going to hate me, but I’ve been holding out on you. I have been sitting on a mini-arsenal of recipes for weeks. WEEKS.

Hello worst food blogger ever! I contemplated stashing them away for the cookbook I’ve been dying to write, but I knew that if I didn’t get some of these into your face fast enough, there would be cause for revolt…. 

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Greek Green Bean Salad

This gorgeous greek green bean salad is fresh, crisp, and bursting with flavor! Helloooo delicious!

Greek Green Bean Salad

Wildly popular, green beans are available nearly year-round, but they’re at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.

For the perfect texture, softened and tender with a crisp snap, I started by blanching the beans in boiling hot water, followed by an ice bath. This blanching technique gives you beans that are their absolute brightest, without the slightest bit of wrinkling or mushiness. The hot water brings out the vibrant green hue while the icy cold water shocks the beans and halts their cooking process. This method is quick, easy, and delivers delicious results. If you haven’t blanched veggies before, you’ve got to try it!… 

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Pesto Potato Soup

No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.

So far I’ve served up some serious green with a Three-Cheese Spinach + Pesto Flatbread Pizza and a Cilantro, Sweet Pea, + Pistachio Hummus. Ready for round three? 

Pesto Potato Soup

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

4.8 from 4 reviews
Pesto Potato Soup
 
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No cream is needed for this lusciously creamy Pesto Potato Soup. Light and gluten-free, you're free to splurge a little on your choice of toppings!
Author:
Recipe type: soup
Serves: 2 quarts
Ingredients
  • 3.5 lbs russet potatoes
  • 1 cup onion, diced
  • 1 TBSP butter
  • 3 cloves garlic, minced
  • 1 quart vegetable broth
  • 1 cup whole milk
  • ½ cup grated parmesan cheese
  • 2-3 TBSP pesto, plus extra for topping
  • ½ tsp salt
  • ¼ tsp black pepper

  • tasty toppings :: choose your favorites:
  • red peper flakes
  • chopped green onion
  • fresh parsley or basil
  • gouda, mozzarella, or parm cheese
  • sour cream or greek yogurt
  • crispy bacon
  • extra pesto
Instructions
  1. Peel and dice potatoes into even cubes. Set aside.
  2. Dice your onion, then add to a large pot [or dutch oven] heated to medium-high heat with 1 TBSP butter. Sauté until tender, adding garlic towards the end.
  3. Next add your potatoes and broth and bring to a boil on high.
  4. Reduce to heat slightly and allow the soup to vigorously simmer.
  5. Cover, leaving the lid slightly ajar and cook for 10-15 minutes, until potatoes are fork tender.
  6. Using an immersion blender, blend soup to desired consistency.
  7. Partially blend for a chunky soup or blend fully for a smooth, silky potato soup.
  8. Reduce heat to low and simmer for an additional 15-20 minutes.
  9. Add milk, parmesan cheese, and pesto.
  10. Stir then season with salt and pepper to taste. Swirl with additional pesto as needed.
  11. Pile high with toppings or dig in as is - it's great every which way!
Notes
inspired by the cookbook Cooking for Today: Pasta


No immersion blender? No problem! You can set the soup aside to cool when you're ready to puree it and blend in batches using your food processor in blenders. Always under-fill your appliance and use cooler soup to avoid soup expansion explosions.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Feel like crocking it?

You can easily whip this up in the slow cooker using [this] method. Easy peasy!

But really… how was it!? 

So dreamy I nearly ate my spoon in the process! It’s great loaded with toppings and simply stellar all on it’s own!

The recipe that inspired me to pesto-fy my potatoes was loaded in every sense of the word. The soup was not only packed with oodles of pasta but served with a hefty serving of buttery garlic bread. Let me reiterate that. Potato soup. With pasta. AND BREAD. What the what!?  Now while a coma of the carbohydrate variety does sound lovely ever now and again, it’s just too much.

I made the base bacon-free so that the flavor of the soup could shine all on it’s own, even without a smorgasbord of toppings [it so is!] but can hardly resist the temptation to jazz up a bowl or two loaded baked potato style. This way, no matter how you spoon it – this soup rocks!

Serve it up as a side dish or starter to your favorite dinner or warm it up for a stand alone lunch! Just whatever you do, you’ve got to make this!

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Grab a mug and enjoy! <3

still hungry?

Crock-Pot Chicken Tortilla SoupCreamy Tomato Soup with Baked Mozzarella BallsPanera Broccoli and Cheese SoupSalmon Fish TacosBlack Bean and Sweet Potato FlautasSausage, Pepper, and Onion Chipotle Grilled CheeseGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta Salad Healthy White Bean Dip with Avocado and Cilantro Bell Pepper Pizzas

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings! :: I love this soup!

Cilantro, Pea, and Pistachio Hummus

Cilantro, Pea, and Pistachio Hummus

Hummina hummina HUMMUS! 

Every year when March rolls around I like to sneak in a little theme action onto the blog. It’s usually in the form of going green for What I Ate Wednesday and an excuse for me divert some of the attention away from the Shamrock Shakes and towards green fruit and veggies. This year I’m dying to take it a step further. What if all of my recipes this month were GREEN!?

Well you’d go absolutely crazy and run away, screaming, that’s what. But what if you didn’t? Meet me halfway and let’s go green from now until March 17th. Not only will this be a festive nod to St. Patrick’s Day but it will surely get a few more veggies on your plate, and that, my friends, is why I do this.

You can green your face and your beer all your want for St. Paddy’s but gosh darn it, let’s green our plates in the meantime. Deal? Deal!

You realize you had zero choice in the matter, right?

Let’s get GREEN!

Cilantro, Pea, and Pistachio Hummus

4.7 from 3 reviews
Cilantro, Pea, and Pistachio Hummus
 
Prep time
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Mix up your dipping routine with this Cilantro, Pea, and Pistachio Hummus! Great for snacking, this gorgeous green dip is quick, easy, and full of flavor.
Author:
Recipe type: Appetizer
Serves: 2 cups
Ingredients
  • 1 [15 oz] can chickpeas
  • ⅔ cup frozen peas
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • an entire bunch of cilantro
  • 3 TBSP fresh parsley
  • 1 clove of garlic, minced
  • ½ tsp sea salt, or to taste
  • ¼ tsp red pepper flakes, or to taste
  • 3 TBSP water
  • 2-4 TBSP chopped pistachio
  • a drizzle of harrissa infused olive oil
  • veggies, pita wedges, and/or chips for dipping
Instructions
  1. Steam your peas and set aside to cool.
  2. In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
  3. Blend to incorporate.
  4. Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
  5. Blend until deliciously creamy.
  6. Dive in with achip for a taste-test and add more of your favorite ingredients if desired More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
  7. To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if you're like me, so you can keep adding more topping as the dip disappears. Yum!

Cilantro, Pea, and Pistachio Hummus

This was one of my many attempts to sneak peas into the chickpea. Girlfriend LOVES her chickpeas [duh] but won’t touch peas. Actually that’s not entirely true. She will touch them, smush them, then leave the behind for her poor pea-loving momma to clean up. So kind of her right? Luckily the little stinker has zero idea that I blend them into her popsicles, pesto, and her beloved hummus.

After allotting a few dollops for the ankle biter, Paul and I promptly plastered ours with a hearty drizzle of Harissa infused olive oil spiked with chopped pistachio nuts and chopped cilantro. Holy harissa, batman it was amazing! The spice from the olive oil was perfect compliment to the herbed hummus and the buttery flavor and crunch from the pistachio totally won me over. I kept some extra chopped cilantro and pistachio on the side so we could keep replenishing the topping as we devoured it. I highly suggest doing the same! You’ll thank me later.

And since I know you’re going to ask, you can find harissa infused olive oil at those cute little olive oil  bars that keep popping up all over the place or simply make your own, easy peasy! You were probably wondering about the chips too, eh? These gorgeous dippers are all-natural Terra exotic potato chips and my latest snack obsession:

Terra Exotic Potato Vegetable Chips

You can also make yummy baked root veggie chips at home using a mandolin. I’ve been told repeatedly that I’m too clumsy and not allowed to have “treacherous kitchen tools,” yet somehow my paranoid partner in crime still let’s me near the knives. That makes about as much sense as a llama in a dress.

This Cilantro, Pea, and Pistachio Hummus is quick, easy, and loaded with flavor!