Some chefs will tell you that presentation is everything.
Well that’s not exactly true, though yes, we eat with our eyes first, it’s really all about the taste.
Super Bowl Sunday is just around the corner and this means you're about to be eating all the Super Bowl snacks your little heart could desire.
It's a day to sit around, watch TV, crack open a beer, and forget about those New Year's resolutions--while enjoying all the cheesy, fried, Buffalo-flavored things you can imagine.
Cauliflower is definitely having its moment in the sun.
One of the reasons it’s so popular is that everyone is churning out cauliflower crust pizzas--and loving how tasty an all-veggie crust can be!
Since I’m normally coming up with new and hopefully inventive recipes, there are definitely times in my kitchen where things don’t turn out quite as I expected.
And then there are the times that you put a pea on uncooked pasta, throw it in boiling water and instead of it falling apart, the pea and pasta fuse together for one insanely cute dish.
Check out my OUTRAGEOUSLY good sloppy joes...
These Mushroom + Beef Sloppy Joes are from my book Meat On The Side.
If you're looking for amazing comfort food that's also good for you, you owe it to yourself to give them a shot.
The secret is that the sandwich filling is half meat, half veggies! No need to feel guilty--you can eat up and enjoy!
servings: 4 Sandwiches
ULTIMATE VEGGIE BURGERS!!!
It's been my goal for awhile now to make a bang-up version of a veggie burger.
But every time I really thought about it, I was super intimidated.
I mean, all of those weird ingredients, lots of chopping, and then the fear that after the first bite, the whole thing might just fall apart.
So instead of tackling this daunting task head-on, I've avoided it like the plague.
I just told myself that someday I'd make a better—no, a perfect—veggie burger.
More perfect than any other one out there.
And so when the time came for me to face my fear, I came up with something that makes me wonder what I was so afraid of in the first place.
My Ultimate Veggie Burgers have no weird ingredients, are super dense (for that BIG bite experience!), and look better than some of the best beef patties you've ever laid eyes on!
Like all amazing things we can't have right away, the reward is SO worth the wait!
servings: 6 patties
There is nothing wrong with classic comfort food, and Hamburger Helper was something that I grew up with and still has a special place in my heart.
I'm not trying to make the original super healthy or low-cal, I'm just making it from scratch and making smart choices so that it's as nutritious as possible while still tasting exactly how you remember.
Taste is always first in my book, the bonus is a little extra nutrition.
Nobody even needs to know that there is squash in the sauce and that you used half the meat because you added in lentils.
You'll be gobbling up this melty, meaty pasta dish only to remember at the end that you had a balanced meal.
Sounds kind of awesome right?!
I've got my special guest, Zac Young, making Cheesecake Parfaits on Facebook Live today. Check out the recipe!
servings: 6 to 8
Today I'd like to present you with an exclusive peak into my premier cookbook, Meat on the Side.
Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue.
So I decided to create something to go along with those words that would be just as fun to eat.
And here you have it! You can have fun saying—and eating!—your Zucchini Crostini!
servings: 15 Crostini
Spaghetti squash is definitely in my top five of favorite vegetables (please don’t tell the others, they get crazy jealous!).
But breaking into this hard gourd can be intimidating.
The key is to cut off the top (and bottom if it’s not flat) of the squash and cut straight through with a serrated knife.
Scoop out the insides and you are ready to bake.
Browning your butter just makes it special. Think about a pine tree, it’s just a tree until you put some tinsel on it and suddenly it’s the most special tree of them all, a Christmas tree!! (It’s 90 degrees outside and apparently I’ve got Christmas on the mind).
Butter is the same way, its fine as is, but when you brown it, it becomes nutty, rich and something you will use in EVERYTHING.
So take a couple minutes and brown your butter before using it in sauces, casseroles or in my Brown Butter Nutella Cookies. It’s simple, easy and this video shows you exactly how it’s done…
My favorite way to warm up tortillas is by charring them; they look awesome, have an added smoky flavor and it gives them a touch of texture.
Watch my video to learn 3 different techniques on how to char your tortillas at home, no matter what stove/oven you are working with.
One of my all time favorite things is a Caesar salad, and considering my obsession with pasta, I thought…
Why not combine the two?? This dish takes all the components of a Caesar salad, from the dressing to the lettuce, and transforms them into a creamy sauce.
¼ Olive Oil
8 Garlic Cloves - sliced
6-8 Large Tomatoes cut into 1 inch chunks or 3 pints cherry/grape tomatoes
3-4tsp Kosher salt
1 tsp Red Wine Vinegar
3-4 Tbs Chopped Basil
2 Chicken Breast, split in half, breaded and cooked See Recipe
Heat oil in a pan on medium low and add garlic. Cook till just slightly golden about 3-5minutes and add tomatoes. Let tomatoes cook until tender, 15 -20minutes. Smash tomatoes down with a spoon and add vinegar, basil and salt, cook for another 5-15minutes until you have the consistency you want. Taste to see if it needs more salt. Toss with pasta and serve.
Serves 4-6 portions
It’s one of those words that's thrown around a lot when it comes to food...life...relationships...
And as much as I would love to fix all your life's problems, let’s start with the food, this is only a food blog after all!
Balance in a dish makes you want to keep on going back for that next bite.
You want your food to be sweet but not too sweet, salty but not too salty, creamy but not “food coma, never leaving the house” creamy.
Well, may I present you BALANCE in the form of a crostini.
Sticky sweet honey BALANCED by a sprinkle of salt, perfectly ripened mango BALANCED by bright and “wake up your taste buds” mint. And of course a spread of cream cheese which gives me BALANCE in my life just because...well...it is cheese...
(I’m a simple person :)
1 small baguette, 16 ¼ to ½ inch slices
1 block Cream Cheese
1 Lemon- Zest
1/3 cup Mint leaves, loosely packed
¼ cup Honey
Toast bread slices till lightly toasted. Let bread cool and top with approx 1Tbs of Cream Cheese and a couple grates of lemon zest. Top that with finely chopped mango and mint. Finally drizzle 1tsp honey over the mango and mint and finish with a sprinkle of salt. Enjoy!!
servings: 3½ cups, enough for a 2-layer cake
Makes 2 cups ricotta
4 cups whole milk
2 cups heavy cream
1-1.5 teaspoons kosher salt
4 tablespoons white wine vinegar
Combine milk, cream and 1 teaspoon of the salt in a sauce pan and bring to a boil. Once boiling shut off heat and add vinegar. Wait 3 minutes and strain in a cheese cloth for 10-20 minutes. Taste and add more salt if necessary.
1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried
1 + 1/2tsp Paprika
1+1/2tsp Garlic Powder
1/2tsp Dried Thyme
1/2-1tsp Cayenne (depending on how spicy you want)
1+1/2tsp Onion Powder
Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated. Spread on a baking sheet and bake at 400degrees for 35-45 depending on how crisp you want them. Enjoy!!
3Tbs Low-Fat Mayo
1 container Oikos Plain Greek Yogurt
8 Garlic Cloves, finely chopped
1/8-1/4tsp Cayenne Pepper
1tsp Fresh Thyme, finely chopped
¼ cup Parmesan Cheese, grated
1 loaf bread
Combine mayo, greek yogurt, salt, garlic, cayenne pepper and thyme together. Cut loaf of bread in half and spread yogurt mixture over the cut side of the bread. Top with the parmesan cheese and cook under your broiler until top is brown and bread is crisp. Serve warm and ENJOY!
(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)
2 8oz Bars of Cream Cheese
1/3 and 1/2 Cup Sugar
1/8 Cup Corn Starch
1/8 Cup and 1/4 Cup Heavy Whipping Cream
1.5Tsp Vanilla Extract
In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,
(8-9inch Spring Form Pan)
4 8oz Bars of Cream Cheese
2/3 and 1 Cup Sugar
1/4 Cup Corn Starch
3/4 Cup Heavy Whipping Cream
1 Tbs Vanilla Extract
In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.
Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.