Easy Cheesy Asparagus Spinach Dip

Guys, I have an announcement.

Easy Cheesy Asparagus Spinach Dip

WE’RE MOVING BACK TO FLORIDA! FLORIDA!!!

I am so completely out-of-my-mind exited! I’ve spent over 25 years calling the sunshine state home and was starting to wonder if we’d ever get the chance to move back. We did! It’s happening! Thank you Marine Corps!!!!

And with that, I’ve exhausted my exclamation point usage for the day.

Though I clearly want to jump for joy, the whole ordeal little bittersweet. I’m really going to miss this little house of mine and my neighborhood full of crazy. I wish I could uproot both and take them with me. This is the first time we’ve really set down roots and saying goodbye to my friends-turned-family is going to be so flipping hard.

Cue ugly cry. 

sidenote: Is their a tinder page for finding new BFFs?

As super exciting as a fresh start is, this one has me weepy. I’m not entirely sure, but running into a compete stranger’s house and plopping down on the couch is probably frowned upon. Maybe… Probably. I’ll let you know how it goes when I forget where I am and actually attempt it! Eek!

Luckily I get to take you guys with me! We can stay up all night… 

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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. Healthier than their casserole counterpart and so stinkin’ tasty!

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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Baked Spinach and Portobello Flautas

“This is the remix edition; hot and fresh out the kitchen…” 

Baked Spinach and Portobello Flautas

I cannot for the life of me get that song out of my head. Inappropriately enough, the chickpea is LOVING it and dancing her face off every time I break into song.

Bounce. Bounce.

I’ve been making my Black Bean + Sweet Potato and Triple-Bean Flautas in such crazy heavy rotation that I couldn’t fathom adding a third musketeer to the mix.

Until now.

Baked Spinach and Portobello Flautas

5.0 from 2 reviews
Cheesy Baked Spinach and Portobello Flautas
 
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Though the recipe makes a small batch, it easily doubles or triples to serve more! Feel free to amp up the portion as needed and enjoy!
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 6 flautas
Ingredients
  • 1 large portobello cap
  • 5 oz fresh baby spinach
  • 2 large garlic cloves, smashed and minced
  • ½ tsp dried basil
  • ⅛ or ¼ tsp salt, to taste
  • ⅛ or ¼ tsp garlic powder
  • black pepper, to taste
  • 3-4 oz mozzarella cheese, grated
  • 6 small-medium flour tortillas [approx 6-9 inch diameter]

  • tasty toppings:
  • guacamole
  • pico de gallo
  • fresh salsa
  • anything + everything your heart desires!
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Top a baking sheet with a wire cooling/baking rack and set aside.
  3. Place portobello cap stem-side down on a cutting board and slice into approx. 12 even slices.
  4. Heat a pan/skillet to medium-high heat and saute with a drizzle of olive oil for about 8 minutes until tender.
  5. Add a teeny bit more oil to the pan and add your garlic and spinach, flipping with a spatula until the hot mushrooms help wilt the spinach. Season with basil, garlic powder, salt, and pepper.
  6. Stir together and remove from heat. Set aside.
  7. Wrap in a paper towel, and microwave tortillas for 30 seconds on high.
  8. Rub a little olive oil on one side of a tortilla and add the filling to the opposite side in the center of the tortilla.
  9. Filling amount may vary a smidge, but try not to overstuff the tortillas, adding 2 slices of portobello to each tortilla along with the spinach and cheese.
  10. Roll tight until flauta is about 1" thick and place on your wire baking/cooling rack topped baking sheet, edge side down.
  11. If needed you can use toothpicks to assist in closing the flautas, but if you microwaved the tortillas first the should stay closed.
  12. Repeat for each flauta.
  13. Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
  14. Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
  15. Serve with all your favorite toppings and enjoy!

vegansaurus chefs: fret not loves, you can skip the cheese and add extra mushrooms and spinach and these will still rock your socks.

t-rex chefs: you can absolutely add your favorite protein to the mix, but may need larger tortillas to do so, these babies were stuffed to the brim! Or simply serve these up as a side for grilled chicken or steak. They’re really great as is so…. eat your veggies, will ya?

Huge thanks to Maria for the awesome tip about the foil on the edges – her tortilla trick left me with super crispy flautas without burned edges. They were perfection!

so… how were they?! 

I think it’s safe to say that I’m even more butt-crazy in love with these things than ever before! There’s something awesome about food that doubles as a snack and meal, and these crispy baked flautas are the best of both worlds! Packed with veggies and ooey gooey mozzarella cheese, you can dress them up with all the Mexican extras your heart desires, or pair them with a nice Italian-style salad with even more vegetables in the mix!

hungry for more?

Salmon Fish TacosLentil Veggie TacosEasy Homemade Restaurant Style SalsaBlack Bean and Sweet Potato FlautasVegetarian Taco Salad  Enchilada Pasta Casserole

These Vegetarian Baked Flautas are Easy, Cheesy, and oh-so-tasty!

Mexican Tortellini Casserole [for two!]

Don’t let it’s name fool you, this fiesta-fied tortellini bake can be doubled, tripled, or even quadrupled to feed your crew without the slightest extra effort. After whipping it up on the fly for lunch one day I knew I had to deliver this bad boy to you guys ASAP! It’s easy to make, even easier to customize, and just plain delicious.

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!

I can’t deprive you of this recipe a second longer so, instead of rambling and making you wait for the goods, lets dive on into the dish and then chat after! You’re welcome.

5.0 from 2 reviews
Mexican Tortellini Casserole [for two!]
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2
Ingredients
  • 4 cups fresh tortellini
  • 1 cup [or more!] red enchilada sauce
  • 4 oz cheese, grated

  • tasty toppings :: choose your favorites!
  • diced tomatoes
  • diced bell pepper or jalapeño [or both!]
  • fresh cilantro
  • baby arugula
  • a dollop of greek yogurt or sour cream
  • guacamole
  • pico de gallo
  • mexican hot sauce

  • Feeling cheesy? I used a combination of cheddar and mozzarella to top my tortellini, but feel free to use your favorites! A Mexican blend of cheeses would be great and as a combination of pepper jack and cheddar would rock too. Have fun with it!
Instructions
  1. Pre-heat oven or toaster oven to 350 degrees F.
  2. Bring a pot of water to a boil and cook tortellini via package instructions.
  3. In a small baking dish, coming tortellini with enchilada sauce and stir to coat.
  4. Top with a hearty sprinkling of grated cheese and bake on center rack for 15-20 minutes or until hot and bubbly.
  5. While the tortellini bakes, chop your veggies + toppings and set aside.
  6. Once the pasta is ready to be scarfed, remove from oven and plate. Top with a mountain of all your favorite toppings! You can even set them out taco-bar style and customize it as you go! I love mine with fresh cilantro and homemade pico de gallo!

t-rex chefs: feel free to add your favorite protein to the mix! Shredded salsa chicken, seasoned ground beef, or pulled pork will all work great!

vegansaurus chefs: I’ve got your back! You’ll love topping your favorite pasta variety with zesty enchilada sauce and a pile of fresh ingredients. Simply skip the cheeses and add extra pico, guac, and cilantro to the mix! Yum!

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini Casserole is quick, easy, and utterly delicious piled high with all your favorite toppings!

Yes! Seriously! It’s THAT easy!

Did you just do a backflip? Add it into your weekly recipe rotation? Update your grocery list? Did you in fact do a second backflip? A cartwheel even?!

I’ll wait…

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!

so… how was it!?

Awesome! How is this not a thing!? I’ve had my fair share of tortellini dishes before, but they’ve mainly been in soup and salad form. This crazy casserole was just what I needed to jazz up a rainy day! I know some of you may be shaking your heads at me over the pairing of enchilada sauce with pasta but ohmygosh you’ve got to try it! I’ve been obsessed with the combo ever since I made this fiesta enchilada pasta and for good reason too. It’s easy cheesy comfort food with a kick!

Hurry up and get in the kitchen so you can experience the magic of mexican tortellini, then you’ll really be doing those cartwheels you promised me :)

Of course if you’re looking for something a little more traditional, I’ve got you covered:

Caprese Tortellini Salad

Enjoy!

still hungry?

Bacon Sriracha Potato SaladCheesy Skillet Seafood Dip Bell Pepper PizzasBacon Broccoli Mac and Cheese :: easy cheesy comfort food! Easy Broccoli Cheese PizzaGreek Green Bean Salad
Easy, cheesy tortellini with a twist! :: This feisty Mexican Baked Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!
Easy, cheesy tortellini with a twist! :: This feisty Mexican Baked Tortellini is smothered in zesty enchilada sauce and piled high with all your favorite toppings!

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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Bacon Broccoli Mac and Cheese

Ooey gooey homemade mac and cheese has met it’s match. Loaded with gorgeous green broccoli and topped with crispy bacon, this cheesy comfort food is ready to rock your face off.

Bacon Broccoli Mac and Cheese

For a food blogger, I’m a bit hopeless. No matter how hard I try to be inventive for you guys, I usually wind up making the same few meals for the pilot, chickpea, and myself. It varies season to season, but  it’s essentially a lot of the same song and dance. When we buy broccoli, for instance, it’s usually with a set purpose in mind: as a dunker for ginger dressing and hummus, as the star of my soup, and to pimp my pizza.

Today I got sassy. It’s been far too long since I’ve made mac and cheese and the craving hit me like a mac truck.

Well, technically a mack truck full of mac, but in my book that makes it a mac truck. Tomatoes tomahhhhtoes.

Bacon Broccoli Mac and Cheese

Bacon Broccoli Mac and Cheese

The second the pairing hopped into my head there was no stopping it. It had to be done. It may be Spring but gosh darn it, it’s chilly here in NC and comfort food is on the menu! With side salads of course, because, veggies.

Let’s talk about mac and cheese. Lets talk about you and me. Let’s talk about all the broccoli and the bacon that may be…

All cheesiness aside, you need more cheese in your life. Make this.

Yesterday.

Bacon Broccoli Mac and Cheese

Bacon Broccoli Mac and Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 3 slices of bacon
  • 5-6 ounces freshly grated cheddar cheese [see below]
  • 3 cups broccoli florets, steamed or blanched
  • 8 oz pasta [measured by weight]
  • ¼ cup [1/2 stick] unsalted butter
  • ¼ cup all purpose flour
  • 2 cups whole milk, room temperature
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper
  • season with additional salt and pepper to taste, if desired

  • sauce adapted from That Which Nourishes

  • crazy for cheese? You can add a little extra on top before baking and even try a buttery breadcrumb, panko, or cracker crust if you'd like! Have fun with it! I made mine with a mixture of sharp white and medium cheddar cheese but love adding gouda to my mac and cheese as well. Gouda and cheddar are a match made in heaven! I highly suggest using a good quality brick or wedge of cheese and grating it yourself, the flavor and texture will be spot-on this way!
Instructions
  1. Line a rimmed baking sheet with parchment paper and top with 3 [or more!] slices of bacon. Set oven to 400 degrees F and place on center rack. Set timer for 20 minutes. After the bacon is done, flip your oven temp to 350 F for the mac and cheese to bake in. Alternatively you can fry bacon in a skillet if preferred, this baking method is very hands-off and rocks my socks!
  2. Next measure out all your ingredients, chop your broccoli and grate your cheeses.
  3. Boil pasta per package instructions [times will vary a smidge by brand/shape] until al dente. Drain and set aside once done.
  4. While the pasta cooks, start your sauce and your broccoli.
  5. Cook broccoli via your favorite method. I'm a big fan of quickly blanching broccoli in hot water until the florets are bright green and tender.
  6. For the sauce, melt ½ stick of butter [1/4 cup] over medium heat.
  7. Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes..
  8. Next season with ¼ tsp salt and ⅛ tsp black pepper [add extra to taste]
  9. Slowly pour in your milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
  10. Add pasta and broccoli florets to a 9-inch baking dish [or larger]
  11. Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
  12. Pour your cream sauce over the noodles and cheese and use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you'd like, then top with bacon.
  13. Bake on center rack at 350 F for 20 minutes until hot and bubbly.

Bacon Broccoli Mac and Cheese

I couldn’t resist a good action shot. Get saucy!

so… how was it!?

So. Flipping. Good. I want to swim in it. Is that possible? No? Fine, I’ll settle for having this on repeat year-round. This compromise thing is easy! Combining sinfully delicious melty mac and cheese with crispy bacon may be naughty but adding broccoli makes it oh-so-nice. I’m pretty sure the whole dish is classified as a veggie now. It’s science.

Don’t quote me on that. Just smile, nod, and grab your fork!

On second thought, grab two!

Bacon Broccoli Mac and Cheese

and if by some miracle you’re still hungry…

Bacon Sriracha Potato SaladBlack Bean and Sweet Potato FlautasSausage, Pepper, and Onion Chipotle Grilled CheeseGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta SaladCheesy Skillet Seafood Dip Healthy White Bean Dip with Avocado and Cilantro Bell Pepper Pizzas Enchilada Pasta Casserole

domestic superhero

Bacon Broccoli Mac and Cheese :: Loaded with gorgeous green broccoli and topped with crispy bacon, this easy cheesy comfort food is ready to rock your face!

Bacon Sriracha Potato Salad

This, folks, is what I like to call a game changer.

Bacon Sriracha Potato Salad

Bacon and Sriracha? They’re best friends til the end. Potatoes and Bacon? As famous a pairing as PB+J but with an extra does of yum. Bacon Sriracha Potato Salad? CAN I EAT THIS FOREVER!?

Overlooking the fact that I just answered a question with a question, I’m going to need you to make this potato salad. Barbecue season is coming and your friends NEED this potato salad. More importantly, YOU need this potato salad, so make some to share and some to scarf secretly before guests arrive. Consider it an essential step of party prep. Quality control, even.

Assuming you are making this to share and not hoarding the entire thing for yourself [I now owe my neighbors a bowl because I may be a teensy bit guilty of the latter] then you’ll also want to go ahead print a few copies of the recipe out. You will get harassed for it. Trust me, the last thing you want is to get cornered by an overenthusiastic friend of a friend who, after talking your ear off about the season finale of House of Cards for an hour, can’t seem to remember my blog name. “Peas and Carrots? No? Crayons and Carrots? I don’t get it, what does this have to do with potato salad?!

This may or may not have actually happened.

More than once.

Bacon Sriracha Potato Salad

Let’s cut to the chase and make some bowl-licking potato salad, shall we?



5.0 from 4 reviews
Bacon Sriracha Potato Salad
 
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Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad! This feisty side dish is loaded with flavor!
Author:
Recipe type: Side
Cuisine: American
Serves: 6
Ingredients
  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 2.5 TBSP white vinegar
  • ¼ tsp salt
  • ¾ cup quality mayo [homemade or store-bought]
  • ¼ cup sour cream
  • 1.5 TBSP sriracha chili sauce [extra to taste]
  • ¼ cup chopped green onion
  • paprika, to taste
Instructions
  1. Peel potatoes and chop into ¾-inch cubes.
  2. Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
  3. Set burner to high and bring water to a boil.
  4. While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
  5. Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. [approx. 8 minutes]
  6. Drain potatoes and move to a large mixing bowl.
  7. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
  8. Allow to cool slightly, letting the potatoes sit for around 15 minutes.
  9. Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
  10. Once the potatoes have cooled a bit, fold in using the rubber spatula.
  11. If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
  12. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
Notes
I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.

Bacon Sriracha Potato Salad

so… how was it!?

I really do want to eat this forever! Luckily I’ll have oodles of Spring and Summer barbecues, picnics, and parties to give me the perfect excuse to potato salad it up! This salad makes a rockin’ side dish for burgers, hot dogs, and even my lettuce-wrapped Vegetarian Chili Burgers!

It even makes a great stand-alone lunch when you’re recipe testing… because that’s how food bloggers roll. Hello most delicious hobby ever!

Bacon Sriracha Potato Salad

For all my sweet potato enthusiasts, fret not! You can make this salad with sweet spuds too! I make my Chipotle Potato Salad with them and it’s AWESOME!

still hungry?

Bacon Broccoli Mac and Cheese :: easy cheesy comfort food!Salmon Fish TacosQuinoa Bruschetta SaladSweet Potato Chickpea BurgersGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta SaladMexican Veggie Burgers with Homemade Taco SauceSausage, Pepper, and Onion Chipotle Grilled CheeseCheesy Skillet Seafood DipEverything Bagel Breakfast Grilled Cheese

Bacon Sriracha Potato Salad

Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad!

Go Green! 30 Tasty Recipes to Green Your Eating Routine

This is not a St. Patrick’s Day post. This is not a St. Patrick’s Day post. This is not a St. Patrick’s Day post. There, it’s official now.

I could never allow you to only eat green foods one day of the year just because a holiday made it socially acceptable. You need to eat your greens all day err day!

Kidding, I know that’s not always possible, but you do need to eat them. If not yesterday then today! You can do it! Pick a favorite and nosh away, then pick one thats new to you and tackle it like it’s your pillow at the end of a super long, super exhausting day.

Leave it to me to liken veggies to a pillow. I do love me some pillow!

Go Green! 30 Tasty Recipes to Green Your Eating Routine :: Healthy and delicious, these gorgeous green recipes are just what you need to jazz up your weekly meal plan and try something new!

St. Patrick’s Day is one of those holidays that most Americans celebrate for one of two reasons: 5Ks and green beer. Ok fine, some of you celebrate for 5Ks AND green beer. [I call that combo a win, by the way] Food bloggers break out the Baileys and the Guinness and dump it into everything in sight, college students bar hop until they blackout [ahhh… memories] and everyone else wears green and runs around pinching each other. As an Irish-Danish-Polish-Russian token white girl, I can easily get on board with all of the above, but this is totally not a St. Paddy’s post.

This is a post about veggies. Duh…. 

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