Crinkle Fry Nachos Blanco with Sriracha Peach Queso – a tangy, sweet and spicy update on a traditional nacho, using crispy french fries and a unique peach queso!
We have had some very cold weather in Portland this month, and crazy foggy days! It was a perfect time for me to be working with Alexia Foods, because I got to make all kinds of tasty warm dishes while creating recipes with their product. Roasted Crinkle Cut Fries for lunch while it is zero degrees with wind chill outside? Yes please and thank you!
I am excited to be sharing a new queso recipe with you today. My Sriracha Peach Queso is new because I am only just now sharing it, but we have been enjoying this since summer. When I had fresh peaches. Very slightly sweet when you get a small bite of peach, with a spicy heat that you control. Start small with the sriracha, or boldy add several tablespoons if you love it like we do.
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One whole week of whiskey – congratulations everyone, we made it through!
I really feel like I saved the best for last with these bowls. Serious comfort bowls, but it is all good stuff, you know? I have been eating these for lunch all week.
The exact same bowl, every day. It’s that kind of lunch that I will sometimes eat early because I have been thinking about it since breakfast. I love those kind of lunches. These bowls are brightly colored and vibrantly flavored – comfort food that satisfies but does not leave you needing a nap. [click to continue…]
I am loving Whiskey Week, glad you all are too!
Jason and I were out at a holiday party last night, and there was a bar set up for whiskey tasting. How perfect is that – we tasted a few good ones, and I am going to hunt one down. I may have to extend Whiskey Week…
This recipe has been made before.
Actually, I have made this several times. The first couple? Too sticky sweet. Oops. The first batch had to be chiseled away from the pan, like I was making hard candy lollypops alongside the tofu. Reducing sugar, adding [click to continue…]
This is one of the most flavorful dinners I have had in a while.
…and because Jason has this thing with squash – as in he won’t even try it – I had the other half for breakfast the next day. Yep. I cannot be the only one who does that? Savory breakfast for the win.
It kept me full and happy until 2 in the afternoon. Goodness.
I will definitely be making this again, and stuffing Jason’s half in a portobello or over a salad. He has to try this filling, and so do you.
Super excited to share this recipe with you, from my friend Kim’s new book, Super Seeds – The Complete Guide To Cooking with Power-Packed Chia, Quinoa, Flax, Hemp, & Amaranth.
In addition to this recipe, I have already tried the Cocoa Cookie Batter Power Bites, and the Crunchy Topped Pear Muffins, which were both amazing. The recipes I have dog-eared to try include Pineapple Fried Quinoa, Lemon Basil Quinoa Salad, and the Pesto Veggie Burgers. Yum, right? Just a [click to continue…]
Honey, these boys ain’t much to talk to, but, if you want a night away from your cat… they’re more than fine.
While I was wrapping cubes of avocado with chick-quin mixture, I could not help thinking of my favorite line from Vegas Vacation. Because, while these avocado stuffed chick-quins are damn tasty, they sure ain’t much to look at.
But did I say they were good? Jason isn’t the biggest avocado fan, and he loves these. They are good.
Tales from the honeymoon road:
We landed in Columbia, Missouri last night, about 15 minutes before the tornado [click to continue…]
I am getting married in a week.
I am surprisingly calm.
I hear other brides talk about stress and frustration, and all I am thinking is, I must be missing several huge aspects. That thought is enough to cause stress. Ha! But really, this has been all fun and little stress.
The only thing I am completely totally nervous about is being able to speak. Will I even be able to speak? Jason and I are writing our own vows, and the years we have shared and the trials we have faced do nothing to minimize my emotions of this day – I am still giddy excited to be marrying my best friend. Plus, I cry at everything. Guh.
I am lucky that one of my [click to continue…]
We are officially in the high-speed wedding countdown. Nineteen days to go.
Thankfully, I am super calm and have been this whole time. I am detailed, but not stressing the details. It’s all happening as it should and honestly, I am just nervous-cited about the whole thing. I am grateful to be calm.
I am grateful for our very dear friends. Over the weekend we had a party in our honor, a sort of engagement – shower celebration for both Jason and I, and all of our friends and family. My friend (and maid-man of honor) Johnny completely outdid himself, hosting a fun day with so much amazing food. I will have to share those photos in a separate post – everything was so very good.
So many friends and family were there to celebrate with us, which is just my favorite thing. I brought my karaoke machine, which is always a great time.
We are blessed with many good friends, and we cannot wait to celebrate with more in a few weeks. My heart is happy.
I was never really a bacon fan, but one thing I used to love was a crisp cool salad with that warm smoky dressing. The one that uses bacon.
This is my version of that salad, using [click to continue…]
Perfect Picnic Pasta Salad with Lemony Avocado Sesame Dressing – a fresh, flavorful mix of summer vegetables and curly pasta, taking a tumble in a bright avocado dressing.
I have a Goose Lamp.
Two of them, actually. One is named Mayonnaise.
My friend Michelle named Mayonnaise years ago. An ironic name, as back then I really did not care for mayo in any form. Since going vegan, mayonnaise does not wig me out as it used to. It’s simply an oil-based condiment now – rather than something made with eggs – another thing I didn’t care to eat.
Mayonnaise. Even though the only kind of mayo I use is plant based, I still sometimes have that same feeling about it, that it’s a no-no for picnic in the sunshine foods. So in [click to continue…]