Let me start by saying this is my version of shrimp and grits. An easy tasty version. I feel like I have to start it that way because I would imagine, especially in the south, everyone has their own family secret recipe when it comes to shrimp and grits.
I know I say this all the time, but this is my ultimate bowl of comfort food - creamy grits and heart shrimp, I could literally eat this all the time.
Read MoreSoups and stews are such staples in my house. Not only are they hearty and comforting, but they freeze really well. Even when it is hot out I still incorporate some sort of soup or stew because they are always just so easy.
Read MoreI had some serious aspirations of serving this chili with a big ol’ slab of buttery cornbread. But that didn’t happen because although I would love to, I just don’t really have time to bake on weeknights. Honestly I am not even sure why I thought I would have time. But…instead I topped this deliciously comforting bowl of chili with a handful of corn chips and it was the best thing ever. I used the corn chips from Whole Foods because for some reason I think those are healthier but Fritos would totally work too. (For the record I love love Fritos - maybe just a little too much)
Read MoreI am pretty sure this is my dream bowl of food. Rich coconut milk filled chicken broth with bright flavors like lime juice and cilantro, I could honestly eat this every single night. It is basically a Thai inspired version of chicken soup that comes together really quickly. It will also freeze really well just don’t include the rice noodles when you freeze it. When refrigerated or frozen it may separate but just give it a good shake or stir and it will come back to gather.
Read MoreAs I write down these Week’s Eats you are definitely going to see a version of this roast chicken thighs make their appearance all the time. They are just so easy, healthy, and require minimal clean up. This week I roasted the chicken thighs with apples, onions, kale, and breadcrumbs but you could also throw in some artichokes or just use lemons. Consider the chicken thighs as a base and then add in whatever else you want.
Read MoreRoasting salmon in the oven is my favorite way to cook it. Mostly because it is super handsoff and comes together really quickly. In this recipe, I love that the marinade becomes almost like a poaching liquid and can also be drizzle on top of the salmon for an extra flavor kick when you serve it.
Read MoreThis week was all about warm comfort food since it is finally cold here in Nashville. Last week I made a double batch of the Curried Lentil, Tomato, and Coconut Soup so I had that as an easy Monday night meal. The rest of the week included some ramen (which is also a great meal to stash in the freezer, just don’t add the noodles in if you are going to freeze because noodles don’t freeze well), grain bowl and a one past pasta which is an oldie but goody.
Read MoreI get asked all the time to create some sort of meal plan. I have been hesitant because I want to create something that is really helpful for you all, not just showing you recipes that you could eat if you wanted to.
Since Olivia’s arrival life has obviously gotten a little crazy but my one goal during the day is to make dinner. Mostly because cooking is where is I am happiest. So if my house is a mess and laundry needs to be done, or even if I haven’t even brushed my teeth, if I make dinner, I feel like I have accomplished something.
Read MoreI am going to put it out there…but scallops are the new shrimp. Is that a thing. Can you announce that with seafood. Well regardless we all need to get on board with how easy and delicious scallops are.
Read MoreI am a diehard Yotam Ottolenghi fan. I love all of his books and I am always so impressed with his dishes, especially the flavors he pairs together. This curried lentil, tomato and coconut soup was inspired by his recipe and it does not disappoint. I have added it to my weeknight dinner rotation because it is easy, healthy, and freezes well. I served my soup with some grilled pizza dough as a fake “naan” but feel free to serve with any crusty bread you can find to soak up all of that goodness.
Read MoreI am convinced that I pretty much only eat food that can be served in bowls. I don’t even know why I have plates sometimes because bowls are just that much easier. This grain bowl with carrot hummus was born out of the heaping mounds of carrots that seem to have been collecting in my fridge. I love good grain salad and served alongside a smear of carrot hummus, this might be the perfect healthy meal.
Read MoreEach time I make a version of this one pan chicken and rice, my husband announces that this is the best thing he has ever eat - which makes me really happy because it is just about the easiest thing to make for dinner. Win, win.
I have a couple variations on this dish but this one might be my favorite. By adding in Swiss chard and chickpeas it becomes a completely satisfying whole meal with only 1 pan that requires washing.
Read MoreI am not a huge fan of lasagna with red sauce. I don’t know what it is, but I rarely make it. But when it comes to a lasagna with béchamel sauce (white sauce made with butter and flour) I am totally on board. This butternut squash lasagna is the perfect example - layers of butternut squash, creamy béchamel sauce and cheese makes one delicious lasagna.
Read MoreOne of these days on fridge foraging I am going to present recipes that don’t end up in such a close race! It was between French onion soup and eggplant rollatini and this French onion soup barely eeeked out. Which is good because that is what I wanted anyway!
Read MoreI will gladly admit it, even though I eat meat, I LOVE a good veggie burger. LOVE.
Sometimes when you don't want a heavy hamburger, a good ol' veggie burger with all of the fixings totally hits the spot. When I first moved to Nashville I had a version of this veggie burger a local vegan restaurant Avo. I loved their use of lentils and walnuts to create a savory vegetable based burger.
I often get asked what are the staples that I always have in my pantry. Well one of these days I am going to put together a list but this recipe includes three ingredients that I always have: sweet potatoes, chickpeas, and curry paste. I know curry paste seems super random but since it is so flavorful and rich, you can create pretty much something out of nothing with it and it will always taste good. It is a great way to create a base of a dish that uses every last vegetable in your fridge.
Read MoreBreakfast for dinner is always a good idea! This week on fridge foraging you all chose the breakfast tacos and it was a great decision. Tacos topped with black beans, bacon, pickled corn and most importantly a fried egg. One of my secret weapons in the kitchen is to always have a carton of eggs around. If you have an egg, you can fry it, poach it, hard boil it and even grate it. So if you have an egg are halfway to a healthy and delicious home cooked meal.
Read MoreIf you have been following along long enough, you know that I love cooking with what I already have. I really don't like the idea of going to the grocery store just for one recipe and think we all can make so much more than we know with just the simple ingredients in our pantry. This idea rings true when it comes to savory cooking because you can riff and experiment so much more easily with savory ingredients.
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