It’s officially summer, meaning it’s officially margarita and guac season. I mean, come on guys. Who doesn’t loooove fresh guac? So why not whip up a batch yourself to make with these spicy margaritas? Perfect for (every) Friday night, or get togethers, or movie night, or…you get the point.
I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!
1 medium head of cauliflower (approx. 450g)
1 large yellow onion
2 cloves of garlic (ok I did 3 obvi)
1 tbsp. of butter
5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
3/4 cup of milk (or almond milk)
1/2 tsp of salt (I added a pinch of black pep too).
Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.
FYI makes about 3 cups of sauce.
Tip: If sauce is too thick, loosen with broth when reheating.
In the Poconos, recently my friends and I were on a wine tour doing tastings of the area vineyards and as we all know when drinking copious amounts of booze causes most people to binge eat. Luckily, there was a cook-off contest going on nearby so we stumbled over and tried all the eats the locals had made. There was a plethora of good food like sausage and peppers, mushroom risotto, etc. but this beef dish just knocked my socks off! I asked for the recipe because I wanted to recreate it for the blog, but more importantly, I wanted to try it sober to see if I even liked it (who knows when your inebriated, errythang tastes good under the influence). My God. I was NOT disappointed! It was just as yum, so I hope you enjoy this as well.
2 lbs. flank steak
1 cup cranberry juice
1/2 crushed pineapple or puree
1/4 cup honey
1 cup cranberries(recipe calls for fresh but all I had was dried so do you)
1/2 cup diced candied ginger
1/4 cup minced garlic or 4 cloves chopped
2 tsp ground ginger
1/2 cup soy sauce
In a medium saucepan cook soy sauce, honey, pineapple, cranberry juice into a marinade. Add cranberries and candied ginger cook for a bit more before turning off stove to cool.
In the meantime, coat steak with the ginger and garlic, then pour cooled marinade over steak. Marinade for 1-2 hrs then remove steak from marinade and cook for 7-10 minutes on each side. Take the marinade and recook to turn into a glaze for the steak. After letting meat rest slice on grain. Drizzle remaining cooked marinade then serve w bean sprouts and chopped cilantro.
Mahi-mahi is such a yummy fish taco fish but I don’t know how else to prepare it other than blacken it. That’s when I went on a quest to find a different, yet easy, way to prepare it. Maj other benefit of this recipe is that it’s crazy high in protein because of the nutty crust (and obvi the fish itself).
So for those of us stuck wearing strapless bridesmaid gowns, this will be a great meal for after a solid arm bandit workout! Tone baby tone, ok I digress… anyway short grocery list + 20 minutes =tasty mahi-mahi! Hope you love it as much as I do. (Ps. feel free to serve w sides and all. I dip my mahi pieces into roasted garlic aioli, pretty much eating them like chicken fingers & honey mustard.)
2 6 oz. mahi-mahi fillets
1/4 cup of macadamia nuts finely chopped
1/4 cup of panko breadcrumbs
2 tbsp. of regular milk or unsweetened coconut milk
olive oil & salt & pepper to taste
Preheat oven to 450 degrees. In the food processor chop the nuts until it’s the sam consistency as the breadcrumbs, mix the nuts & breadcrumbs. Whisk together the milk & egg. S&P the fish before coating in egg mixture and coat both sides with the nut panko mix. In a skillet with hot oil (medium to high heat) Sear the fish on both sides for about 3 minutes each before placing in oven for 10 minutes (or until firm/cooked).
So recently I was helping host a bridal shower and we worried that our appetizers and dessert options wouldn’t be enough. The MOH pulled out this recipe she found on Pinterest and it was such a hit! So easy it’s not even fair. It’s also the best thing to make in bulk since it’s a crockpot dish. It comes out so succulent and has the crowd-pleasing sweet and savory element that works well for hosting others.
Bonus: no cooking skills needed whatsoever, just dump and serve.