And an even more important question, who doesn’t love a perfect little bite size taco?
Really, if you can make anything in a “mini” version, people go crazy for it, right? Mini donuts, mini cupcakes, mini burgers, mini tacos. It was only a matter of time.
And I’m pretty sure I got Nick’s seal of approval because he called these little bites “taco-tastic”.
Working with Sabra the past few years has given me lots of opportunities to find new ways to use hummus, dips, and their new Veggie Fusions guacamole, and I love coming up with recipes to showcase them. These new Veggie Fusions Guacamole dips are made with real crisp vegetables, with 7 different varieties per recipe! Plus there’s 30% less fat than a classic guacamole, which is something you can feel good about.
Happy weekend! Happy grilling season! Happy spring-ing into summer!!!
Let’s do this. This weekend. Together.
Nick and I love a good burger. I don’t really care what kind of burger it is, as long as it’s made well, seasoned perfectly, and has some kind of tasty topping. So when Shadybrook Farms sent me their brand new Lightly Seasoned Turkey Patties to try out, I was pretty excited to see how they were.
We make a lot of burgers during the summer but usually mix up and season our own, so it felt a little weird to just throw patties on the grill, already seasoned for us. But they are really tasty! The perfect amount of salt, plus a little garlic, onion, and vinegar for a bit more depth of flavor.
It’s getting awfully close to my birthday, so you know what that means – cookie cake time!
For as long as I can remember now, I’ve requested a giant chocolate chip cookie cake for my birthday. Don’t get me wrong; I love good cake. But I think I might love cookies a little bit more (if you can’t tell from all the cookie recipes on this blog). This also may have to do with the fact that I’m not a good cake decorator – and you don’t have to do anything to good cookies.
And really – what’s more fun than a huge slice of a chocolate chip cookie? Plus, I love having a piece for breakfast the morning after my birthday. It’s becoming quite the tradition and I don’t want to lose it. Ever.
I’m getting pretty confused because it froze overnight a few days ago and we’re stuck in a perpetual cycle of cold, rainy days. Now…in some ways, I am perfectly okay with this. Rainy days are perfect for play dates, Twilight movie marathons, catching up on books, and recipe testing.
But I’m also ready for perfect spring days, strawberries ripening in the yard, and at least a little sunshine.
Before we’re fully in spring and headed into the hot days of summer, let’s celebrate with some root veggies! I know – I’m ready for tomatoes, too, BUT root veggies are kind of the unsung-hero of, well, food. Potatoes are a kitchen work horse. Carrots can be added to anything – stews, salads, cakes.
Root veggies and hearty greens are what keep us going from fall until the first warm days of spring. And parsnips are one that is often overlooked. Well, no more!
Because we’re taking these beauties and braising them in a spiced coconut cream.