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Crab Louie Salad Sliders
Crab Louie Salad Sliders. The Crab Louie Salad has been around for over 100 years and first became popular on the West Coast of the United States (or was it King Louie himself who first dined on this salad…the world may never know). The salad consists of crisp lettuce, sliced tomato, hard boiled eggs, ripe olives, sometimes asparagus….and of course gorgeous crab meat which is tossed in Crab Louie Dressing.
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Italian Sausage Soup {with Mushrooms, Onions & Peppers}
Italian Sausage Soup {with Mushrooms, Onions & Peppers}. Like many of our favorites, this recipe happened by accident. While making one of our go-to week night meals (Jennie-O Hot Italian Turkey Sausage with onions, peppers, mushrooms, and diced tomatoes) I came to realize my favorite part of the dish was the broth. The awe-mazing broth.
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Fish Taco Bowls
Fish Taco Bowls. I just adore complete meals served in a bowl. For breakfast, lunch or dinner. And I don’t discriminate against ingredients based on the time of day. As long as they are fresh and flavorful…I’m a happy girl.
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Greek Salad
It’s crazy to admit that this is the first time I have made a Greek Salad. I’ve loved every one I’ve ever enjoyed at a restaurant. For me it’s the combination of fresh ingredients with big bold flavor personalities, that somehow get along really well. No competitiveness here. I like it!!
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Christmas Leftover Chili
Christmas Leftover Chili began by assessing the leftovers in the fridge. Here’s a quick run down of what we found.
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Baked Breakfast Potato {with Scrambled Eggs, Avocado, Tomato & Queso Fresco
Baked Breakfast Potato {with Scrambled Eggs, Avocado, Tomato & Queso Fresco. Take all your favorite fresh Mexican flavors and layer them onto a Perfectly Baked Potato. Scoop out the roasted potato flesh and season it with a little butter, a dash of cumin, chili powder and salt and return it to the jacket. Now top with a scrambled egg, diced fresh tomato, sliced avocado, queso fresco crumbling cheese and fresh cilantro leaves.
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Lunch Counter Style Chef’s Salad
We had a good old fashioned Lunch Counter Style Chef’s Salad for dinner last night. It had been years since I’ve had one. Once the salad revolution transformed how we view salads, some of the old standards have been slowly forgotten. I can say with certainty that there’s a reason the Chef’s Salad was on most menus for decades. It’s delicious and a completely satisfying meal.
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Miser Wot {with Baked Eggs}
Shelby and I recently explored Ethiopia. More precisely we explored her kitchen. We set out on a Sunday adventure that delivered us to Desta Ethiopian Kitchen, a highly favored restaurant here in Atlanta. We sampled many, many dishes and decided our favorite of all was the red lentil stew or Miser Wot.
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Provençal Chicken {Slow Cooker Version}
Provençal Chicken is a wonderful weeknight meal. It’s light and full of flavor. Did I mention all you do is add the ingredients into your slow cooker, set it on low and go out the door and start your day. When you and your family arrive home 8 hours later….well let’s just say you’ll move up a notch on your way to rock star status.
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Pecan Salmon Caesar Salad
Pecan Salmon Caesar Salad. This is such a wonderful weeknight meal. Simple fresh ingredients that come together with ease. Glorious maple pecan encrusted salmon over a bed of crisp romaine with hard boiled eggs, fresh tomatoes, homemade croutons and shaved Parmesan cheese. As delicious as you could find in a restaurant, enjoyed in the comfort of home.
