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  Yes, I am 100% guilty of using my new food processor to make everything. But I’ve been wanting one for so long I can’t help it! Smoothies, juices, salsa, almond butter, applesauce…. you name it, I’ve made it in the last 2 weeks. It’s definitely expanded my kitchen repertoire AND increased the amount of…   Read More»

You just know you’re going to have a good day when you start it off with a delicious drink like this: The recipe is simple and quick, perfect for the mornings when you’re barely awake. The Rise and Shine Smoothie Serves 2 1 banana 1 orange, peeled, quartered and seeded 1/2 teaspoon cinnamon 1/8 teaspoon…   Read More»

Have you ever heard of green hatch chiles? I hadn’t until I moved to Texas, where HEB Central Market has a Hatch Chile Festival every year celebrating the little spicy green peppers grown only in Hatch, New Mexico. Since they’re not in season now, I found a canned version at Trader Joe’s but you can…   Read More»

Here’s a sneaky way to work in some Brussels sprouts at dinner for your finicky eaters– there’s so many vibrant colors in this dish they may not even notice. Roasted Rainbow Potatoes 2 lbs assorted new potatoes- red, gold and purple, quartered 1 yellow onion cut into wedges 1 lb Brussels sprouts, roughly chopped 1…   Read More»

Sounds a little weird right?  But it works! I was craving something sweet on Sunday night and I knew I had some cocoa powder, chocolate chips and an entire bag of corn meal that I don’t know how to use other than to make a million types of cornbread, so I decided to give some…   Read More»

When I told my recipe taster (or boyfriend, same thing) that we were having Zucchini Linguini, he assumed I meant linguini noodles with some zucchini cut up and mixed with the pasta. He didn’t expect that I would make the zucchini INTO linguini as a substitute for the pasta. It totally hits the spot when…   Read More»

DON’T BOIL YOUR BRUSSELS! Brussels sprouts are in the cruciferous vegetable family along with broccoli and cabbage. When you boil cruciferous veg, they become bitter and smelly. So if you’ve never liked broccoli or Brussels, it might be because your mom or grandma boiled them until they were gray, mushy, and sulfur-y. Drizzling Brussels in…   Read More»

This year I thought it would be a good idea to have something to snack on while the Thanksgiving feast was in the works instead of nibbling everything while cooking. These sausage and apple stuffing bites were perfect appetizers for the big day and everyone appreciated having them around while smelling the turkey roasting! Sausage…   Read More»

I’m pretty sure I just made my first Thai curry! I love all types of curries but for some reason have always been too intimidated to make them in my own kitchen. This recipe really wasn’t hard at all, it just required some new-to-me ingredients, like curry paste and coconut milk. Best of all, you…   Read More»

This week I cooked with quite a few ingredients that I had never worked with before, one of them being black-eyed peas. Black-eyed peas, also known as cowpeas, are popular in the southern states and are often paired with collard or mustard greens. They are part of the legume family and provide a good source…   Read More»