Tacos are most definitely a food group in our home. They’re a regular on the menu every week, and that’s because tacos are an already delicious main on their own – but everyone can customize their meal without leaving me feeling like a short order cook. From the simplest two ingredient taco to one mounded with 10 toppings, everybody at the table wins.
Whenever we make tacos, I make a few different filling options for the umami ingredient. My girls love shredded chicken, my husband the standard ground beef and I fluctuate from shrimp to veggie on any given week. But tacos are so simple to repurpose into meals for leftovers – be it in a bowl, burrito, quesadilla or salad.
I recently stepped back into eating a primarily plant based diet, and wanted to expand some options in our taco night repertoire. Into my fridge I went seeking out whatever veggies I had and found 1/2 a carton of cremini mushrooms my husband had used to top pizzas a few days prior. I hate wasting food, but quite honestly I dislike mushrooms almost as much. But I was determined to take on a good challenge and I’m so happy with the results.
The mushrooms on their own were great, but pairing them with slow simmered black beans made this one of my favorite new ways to eat tacos…and that’s saying something. Full of umami and flavor – I invite you to make these for even the biggest omnivore you know!
1 yellow onion, diced into similar size pieces as the mushrooms and divided in half
2 tbsp butter
1 tsp onion powder
1 tsp garlic powder
2 tsp garlic salt, divided
3 tsp. chili powder, divided
1 can organic black beans – unstrained
1 clove minced garlic
4 tbsp EVOO, divided
5 green onions, chopped
Flour or soft corn tortillas, lightly blackened on the stovetop+ all your favorite toppings for tacos (may I suggest avocado, cheese, raw onion, jalapeño peppers, and fresh cilantro.) You do you here!
In a medium size sauce pan, pour in the can of black beans + their liquid. Add the chopped green onions + 1/2 chopped yellow onion, minced garlic, 2 tbsp EVOO, 1.5 tsp chili powder, onion powder, garlic powder + 1 tsp garlic salt to the beans. Simmer on low, covered for 1 hour, stirring occasionally.
For the last 10 minutes of the beans simmering, add the remaining 1/2 yellow onion, chopped mushrooms, 2 tbsp EVOO, 2 tbsp butter, 1.5 tsp chili powder + 1 tsp garlic salt to a medium size sauté pan. Sauté on medium heat, stirring occasionally until the mixture becomes a warm brown color + the onions translucent.
Assemble your tacos with equal parts beans and mushrooms, then top with your favorite ingredients. I topped mine with raw red or white onion, fresh avocado slices, cheddar cheese, peppers + loads of fresh cilantro.
*note – I’m a firm believer in using the best quality ingredients that fit your budget. I shop organic as much as possible to both limit GMOs and also enjoy the quality of flavor each ingredient boasts.
Gather with the friends, family or people you love most + share tacos together.
August is upon us in the beautiful state of Minnesota, which means we are in the final lap of summer break. This time of year always seems to fly by as we soak up the remaining weeks before another year of school begins. The days are still deliciously warm, the sunlight doesn’t wean until well past 8 pm, and I relish summer activities with my girls. In all honesty, August is typically the month in which I bury my head in the sand and pretend autumn and back to school isn’t looming around the corner. Each season and stage of life has it’s beauty, but there’s just something about summer break that feels like a favorite lounging chair with a good book.
There is always a highlight to the end of August in the Twin Cities, and that is the Great Minnesota Get Together, our State Fair. People travel from all across the Midwest to attend – and the sights, activities and food are no small offering! From Sweet Martha’s Cookies to anything on a stick, everyone I know has a favorite staple of which they can’t visit the fair without consuming.
For me, it’s the corn on the cob booth. The smell of fire roasted corn, still in their husks mixed with tubs of melted butter is unmistakable. There’s bits of burnt husk flying around in the breeze and people young and old nibbling at the cobs with butter dripping down their arms. It’s a 10 plus napkin kind of snack, and it brings me fond memories of when I was a teenager snacking at the fair with my family.
This recipe is an homage to said food stand at the Great Minnesota Get Together. It’s incredibly simple to make, and celebrates the freshest produce of summer with locally grown corn and herbs from my garden. Albeit you can make this year round, nothing compares to a sublimely fresh piece of produce in the peak of it’s harvest season. Recipe yields 6 ears of corn – but there is enough herb butter for 12. I used the remaining half of my herb butter the following week tossed with a gluten free pasta and sautéed vegetables, which left me equally satisfied.
There are a bunch of really talented bloggers who have created copycat recipes from the Great Minnesota Get Together, and we’ve teamed up to share them with you in a recipe round up!
What’s your favorite part of your local State Fair? I’d love to hear!
Thanks for stopping by and enjoy!
6 stalks of locally grown organic corn, still in their husks
1 stick organic butter at room temp
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh dill, finely chopped
salt + pepper to taste
Place the room temperature butter in a bowl and add in the freshly diced herbs. Stir until well combined. You can leave the butter at room temp for coating each cob, or make the butter in advance and store in the fridge. To store, wrap and roll in parchment paper and store up to 1 week. (see photo)
Peel back the corn husks halfway to remove the silk from the cobs, enclosing each cob with the husk once removed. You want each cob to be covered as much as possible to protect them from burning.
Place the cobs with their husks repositioned in an ice water bath for 30 minutes to ensure they don’t start on fire during the grilling process.
Preheat your gas grill to medium heat.
Gently dry off the excess water from the cobs and place them on the grill, directly over the fire,
Rotate each cob every 5 minutes for a total cook time of 15-20 minutes. Remove from grill.
Peel back the husks and generously spread each cob with the herb butter. Finish with salt and pepper + enjoy!
A Mother’s Day trip to the Farmer’s Market this weekend filled my heart with memories, and my fridge with beautiful, seasonably fresh produce. It was a great morning filled with sunshine, coffee + family!
One of my favorite purchases was from a local farmer selling the most delicious asparagus. His eyes shimmered when he spoke to families walking by, and he was so sure of the quality of his product that he handed out samples to anyone willing to meet his glance. His passion for what he did was evident, and his joy for sharing it with others pure. I stood watching for minutes before approaching, because this man was clearly in his element and there’s nothing more lovely than to witness this kind of energy in others. Passion. Mindfulness. Love. Joy.
We are each given a variety of gifts by which we can bless others. It’s the things you do that while they may be hard work, don’t feel anything like hard and bring others (and also yourself) a great amount of joy. This joy isn’t derived from a place of selfishness to fulfill your own needs — but more it’s the joy that radiates from fulfilling a purpose that God has graciously given you pouring out to others.
For some, it’s teaching, coaching or mentoring; for others building, crafting or organizing. For me, it’s serving – most frequently via my kitchen. A few weeks ago while prepping for dinner, I had a very vivid image of our lives in heaven and the roles we would have that are tied to our gifts. I envisioned preparing a meal alongside my grandma and serving it to the Lord. It stopped me in my actions and a sense of pure joy and emotions washed over me, leaving me enormously grateful for a glimmer of what’s to come. Until that day, I will continue honing my gift to serve others – both in and outside the kitchen.
This soup is warm and vibrant, and reminds me of the new life and beauty spring brings upon it’s arrival. I’ve always been a fan of more rustic soups in texture, this one reminds me a bit of a warm, green version of gazpacho. It’s beautifully flavored with green vegetables and herbs – as well as rendered bacon fat for a great depth of flavor. (Vegetarians, feel free to omit the bacon fat + topping!)
Happy Spring, from my kitchen to yours!
(Yields 4 bowls of soup)
1 tbsp. pure organic coconut oil
1 pound of fresh asparagus
1 bunch green onions, chopped
1 yellow onion, diced
10 oz frozen organic spinach
10 oz frozen organic peas
2 cups organic vegetable stock
2 tbsp. chopped basil
4 tablespoons of rendered bacon fat
1 lb. bacon, cooked + cooled
2 tsp. garlic salt + black pepper
Cook the bacon on a large sheet pan at 400 in the oven until desired crunchiness is achieved. Set aside to cool, reserving the rendered fat in a cup to cool.
Trim the asparagus 2″ from the bottom and discard. Cut the remaining lengths into 3″ pieces.
In a large saucepan, melt the coconut oil over medium high heat and sauté the onions until translucent – approximately 5 minutes.
Add the asparagus, frozen spinach, green onions and peas; cook another 5-7 minutes. The asparagus should be al dente. Season with garlic salt and pepper.
Add the basil, vegetable stock + rendered bacon fat. Simmer 2 minutes. Remove from heat.
In a Vitamix or similar blender, puree the contents of the pan 2-3 minutes until no large chunks remain.
Serve hot + garnish with diced bacon, 2 slices per bowl suggested.
Brunch: it’s technical definition is a late morning meal eaten instead of breakfast and lunch and categorized as a noun.
In my book, brunch is a verb. Done with enthusiasm and best when shared amongst friends. Weekends and brunch go together like coffee and chocolate, where adequate time can be spent enjoying all varieties of food sweet and savory.
I don’t have much of a sweet tooth, so savory dishes are my jam at any brunch table. This dish satisfies every tastebud – and can be tailored to anyone’s liking quite simply. The slight crunch of the nutty waffle (a perfect mix of almond, brown rice + teff flours) provides a perfect canvas to the peppery arugula, salty prosciutto + buttery yolk of the over easy egg. Top it with a pure maple syrup and you’ve hit every tastebud with a powerful punch.
Wether you enjoy this for breakfast, lunch, dinner or brunch – you’ll walk away both full and satisfied. Enjoy while sipping an iced coffee or Bloody Mary (I have my favorite recipe here.) Recipe yields three waffles.
Enjoy + happy brunching!
For the waffles
1 cup almond flour (I used Bob’s Red Mill)
1/4 cup sprouted brown rice flour
1/4 cup teff flour
1/2 tsp baking powder
1 tsp cinnamon
1 cup whole milk (or unsweetened almond milk)
1 tsp pure vanilla extract
1/4 cup pure maple syrup
For the toppings (per waffle)
1 egg, cooked over easy
1/2 cup baby arugula
2 pieces of prosciutto
Maple syrup for drizzling
Preheat waffle grill to medium high heat.
Mix all dry ingredients in a bowl and set aside.
Whisk together all wet ingredients and stir into the dry mixture, making sure not to over mix.
Generously spray the waffle maker with nonstick cooking spray. Pour 1/2 cup of the batter atop the bottom iron and cook until brown.
Place waffles on a cookie rack if serving immediately, or place on a baking sheet in a preheated oven set to the keep warm temp.
Cook the eggs over easy (or fry if you’re not fond of the runny yolk, but note the yolk adds the creamy, buttery flavor that rounds out this dish nicely.)
Top each waffle with the arugula, layer the prosciutto atop the arugula and finish with the over easy egg. Drizzle your preferred amount of maple syrup atop and enjoy!
Since the onset of my struggles with gluten earlier this year, I have learned to satisfy my cravings for carbs in a variety of ways. Potatoes are definitely one of the vehicles that delivers this carb satisfaction – though I’ve always had an affinity for potatoes. We are Midwesterners, after all!
I recall thoroughly enjoying wedge potatoes from the deli often as a child; the crispy outside + the fluffy insides covered in copious amounts of salt + seasonings…they were the ultimate comfort food. I wanted to recreate them in a healthier version that was gluten free, and did so completely unintentionally the other evening.
The end-result was an evening where my two blonde babes and I sat around the dinner table on a mommy/daughter date night and devoured said potato wedges in a state of giggles and bliss. While the recipe is perfectly satisfying, the memories of that night spent with my girls will be the one I think of every time I make these going forward.
The key to the wedges turning out with the crispy exterior and fluffy inside is the ice bath. When it comes to your seasonings of choice, I recommend using what you love most. For me, it was a combination of garlic, salt, pepper + dill. Happy cooking, friends – from my kitchen to yours.
Yields approximately 24-30 wedges.
4 medium sized organic potatoes, peeled and cut into equal sized wedges.
½ cup organic corn starch
1 tsp garlic salt
1 tsp black pepper
½ cup organic Extra Virgin Olive Oil, divided
1 garlic clove, cut in half
Salt + Pepper for seasoning
1 tbsp fresh dill, chopped
Soak the peeled + diced potato wedges in an ice water bath for 1 hour.
Preheat oven to 425. Line a baking sheet with parchment paper + set aside.
Combine the corn starch, garlic salt + pepper in a medium sized bowl and stir. Strain the potatoes and toss them in the seasoned corn starch. (I gently tapped each coated wedge on the side of the bowl to ensure they were not over coated before placing them on the lined baking sheet.)
Bake 20 minutes on the center rack of the oven. Remove and lightly drizzle the wedges with 1 tbsp of the EVOO. Return to the oven for 10 minutes.
In a large sauté pan on your stovetop, heat the remaining EVOO (the ½ cup less 1 tablespoon) over medium high heat. Add the garlic clove and sauté for 1-2 minutes to season the oil. Remove the garlic clove from the oil + discard prior to pan frying the potatoes.
Sauté the wedges in small batches until each side is a light to medium golden brown. Place the batches on a paper towel lined plate + season immediately with salt and pepper.
Transfer to a serving plate or bowl and garnish with chopped dill. Serve immediately.
In my humble opinion, appetizers and the Holiday Season pair together much like wine and cheese. November and December bring family + friends alike together with greater frequency, all of which makes my heart sublimely happy.
Following our Thanksgiving dinner, we had an excess amount of mashed potatoes (thanks to you CostCo + your 15 pound bag of love!) While we usually have no trouble consuming the leftovers, the amount we had was a bit more daunting than usual and I hated to waste them. I also had a fair amount of bacon from hosting Thanksgiving morning breakfast and a variety of cheese + herbs I wanted to utilize. The end result was putting these little pockets of love together for a neighborhood gathering.
If you’re seeking a low carb, low calorie option — try hitting up Cooking Light, because you aren’t going to find anything of the sorts in these. But my position on food is that it should be real, high quality and meant to not stress over the calories when enjoyed in moderation. I also think eating low fat foods stripped of their nutrients and overly processed in the name of “health” is 1.) an oxymoron and 2.) a huge disservice to both your body and tastebuds. This recipe calls for real butter, whole fat milk, nitrate free bacon and a good quality gruyere. Trust me when I suggest shortcuts would produce a less flavor-packed punch.
I made two versions of the appetizer to appeal to carnivores and vegetarians alike. Each was delicious, but the bacon delivers a perfect salty crunch if you’re entertaining the first mentioned group. Start to finish, the apps take about 60 minutes unless you use leftover mashed potatoes. Just be sure to warm the potatoes prior to baking them in the filo cups. Substitute to your hearts desire with a cheese or herb that tickles your fancy.
But do enjoy with loved ones and pause to drink in the moment deeply.
There’s beauty in the gathering.
Merry Christmas, and Happy Holidays from my kitchen to yours!
1 wrapped packet (1/2 the box) of frozen filo dough, thawed per directions on the package
1 lb. nitrate free bacon, cooked + chopped
6 oz freshly grated gruyere cheese, or a preferred alternative
Freshly diced chives
Salt + pepper to taste
2 muffin pans
Cook the bacon + set aside to cool slightly. Chop into small pieces.
Preheat oven to 300.
Cook the peeled + diced potatoes until fork tender, drain and return to the pot.
Add 7 oz of the butter, cubed and 1 cup milk. Mash the potatoes and season with salt + pepper per your preference. Cover and set aside in the pan to remain warm.
Lay out the thawed filo dough and cut into thirds, horizontally. Cut the thirds in half, resulting in 6 square shaped piles. Place a slightly damp towel over the filo dough to prevent from drying.
Select 4-6 filo squares at a time, fanning them out with the centers aligned. Gently press them into each muffin tin. Complete until all 24 tins are lined.
Melt the remaining 1 oz of butter and use a pastry brush to moisten the bottom of each filo filled muffin tin. Gently brush a little butter up the sides and tops as well, but the goal is not to soak or oversaturate the dough.
Take a freezer bag and put the mashed potatoes into the bag, creating a piping bag. Use a scissors and cut a small opening in the bottom corner of the freezer bag and pipe the potatoes into each filo lined tin.
Top with the grated gruyere, followed by the bacon.
Bake 30-40 minutes until the filo cups are gently browned on the tops and the cheese melted.
Let sit 5 minutes, then using a spoon or cake spreader remove each pouch from the muffin tins. Top with chives + serve hot.
I have scoured the internet for the quintessential fried rice recipe that brings me back to my childhood years with no luck. While there are a lot of great ones out there, very few hit all my criteria of what it ought to taste like. Memory has a strong attachment to flavors, which is why so many people tend to never stray from favorite recipes passed down from generations.
Growing up, we were fortunate to have friends that lived nearby and also worked with my mom who’s heritage was Vietnamese. Her recipe for fried rice was, far and away THE BEST recipe I’d ever tasted. Her recipe is the standard by which I judge every other fried rice.
I grew up playing with her kids that were near my age I have fond memories of performing “on stage” in her basement for all of her family, playing dolls and laughing a lot. Those play dates also included so much love via her mom’s kitchen, where the scents of spices and ingredients made with love made you float into the kitchen on an aroma cloud, much like any cartoon scene. My mom would often come home with fried rice and egg rolls made that morning because her friend knew just how much we loved her cooking.
We’ve been asking for this recipe for years, and just recently the blessing of memories washed over us as she shared it with us. We made the simple + unmistakable version of the dish, and what struck me most was its simplicity. Real ingredients and simple technique shared with people whose company you cherish. It was a sweet couple of hours spent with my mom and family reminiscing and reconnecting. I hope you enjoy – the recipe offers a very minor tweak or two, but every ounce of delicious goodness I so vividly remember.
2 cups of uncooked Jasmine, long grain rice
1 frozen bag of peas & carrots mixed, thawed
1 lb. protein of choice, cut into 1″ pieces. I used chicken breast, though shrimp or pork are wonderful options as well. Vegetarians — skip the protein altogether!
3 eggs, scrambled
1 yellow onion, diced
3 tsp. sugar
2 tsp. salt
2 tsp. black pepper
4 tbsp. butter
2 tbsp. canola oil
1 large bunch green onions, diced. Use the entire onion, greens included
2.5 tbsp. soy sauce
Cook or steam the rice per the package instructions and set aside.
In a small nonstick saute pan, cook the eggs until scrambled and set aside.
Heat the canola oil in a separate large frying pan on the stove top over medium heat. Season the protein with the 2 tsp. of salt and saute until fully cooked.
Add the thawed peas, carrots, and yellow onion to the chicken and saute 3 minutes.
Turn off the heat, then add the cooked rice, butter, sugar, black pepper and soy sauce. Stir until combined, noting the rice will still be relatively light in color. The soy sauce should merely act as a season to the rice. (note: bean sprouts would be a lovely addition to this, or any other favorite vegetable you prefer. Just ensure anything you add is similar in size to the peas and carrots.)
Stir in the diced green onions, saving some to garnish atop and serve hot.
I love how social media connects people. It’s a gathering space where people from all different walks of life can connect and share; come together. This is very much akin to my philosophy on meeting at the dinner table – we gather not only to feed our bodies, but also our minds, relationships and foster emotional connections that nurture our emotional well being.
Social media is my cyber dinner table. I’ve met some incredibly talented, kind and interesting individuals that have both challenged and inspired me – both related and unrelated to food.
I love collaborating, and when Nicole over at Uniquely Women asked to do so, I enthusiastically embraced the opportunity. Head over to her site and check her out, you won’t be disappointed!
While you’re there, check out the recipe I created for this Spicy Maple Glazed Rumaki. It’s a great little unique and quirky appetizer. You can find the recipe link below. Cheers, friends – and continue the gatherings that feed both your bodies and souls.
As back to school creeps closer and pre-season football games are in full swing, I find the comforts of heavier appetizers to munch in lieu of dinner more appealing. This one will become a new staple on weekends and holiday gatherings in our kitchen. It’s creamy and loaded with flavor from a variety of cheeses, onions and bacon.
BACON. I could just stop writing here, because let’s be honest…bacon is a love language in and of itself. Unless you’re a vegetarian, I suppose. In which case – remove the bacon from the recipe. I promise, it will still be great.
This recipe is really simple and packed with some of my family’s favorite things. One of which was a semi recent discovery of a shallot + chive flavored Boursin cheese. Caramelized onions and bacon round out the flavors perfectly, and the options for dippers are endless. I used toasted baguettes, gluten free crackers, carrots and sugar snap peas. Slice some chicken breast on the side, or top this on a cooked meat of choice to make dinner more exciting.
However you eat it, invite over some friends or huddle over the skillet with your loved ones. The food comes first, the memories that follow are the blessings. Thanks for stopping by & enjoy!
1 large yellow onion, cut in half then thinly sliced lengthwise
1 bunch green onions diced (reserving some for garnish)
1/2 lb. bacon, cooked + diced (I used some leftover from brunch the day prior. Use the whole pound if you choose!)
1.5 cups shredded cheddar cheese
1.5 cups Italian blend shredded cheese
2 – 5oz. packages of Shallot + Chive Boursin cheese
Week night meals can vary from a well planned, calm menu to a frenzied episode of Food Network’s ‘Chopped’ in our home. If you work, have children, volunteer, travel often or any combination of the above, you get where I’m coming from in terms of this scenario.
Not all are successful, and ironically the biggest hits are usually the frantic sort where careful planning hasn’t occurred. Perhaps it’s not all that ironic, as in my opinion good food speaks for itself. Fresh ingredients prepared in simple ways have always spoken love to me, so it’s no surprise that this specific frenzied dish resonated with both my family & a number of others who requested the recipe.
Throw it together for a meatless Monday option or on a night you’re short of time or energy. Pair it with a glass of sauvignon blanc to fully allow yourself to decompress from the long day, but most importantly – share it with someone you love. Cheers, friends – from my kitchen to yours.
1 head cauliflower, removed from the stalk + cut into florets
5 tbsp. EVOO, divided
3 cloves garlic, peeled
4 tbsp fresh dill, roughly chopped + divided
2 tbsp red pepper flakes
1 lb thin spaghetti
2 cups vegetable or chicken stock (I love Trader Joe’s organic brand for full flavor)
1/2 yellow onion sliced + sautéed
1.5 cups cherry tomatoes, halved
3/4 cup freshly grated parmesan cheese
Garlic salt + pepper to season
Preheat oven to 425. Line a baking sheet with parchment paper + arrange the cauliflower florets + garlic cloves evenly across the pan. Drizzle lightly with 2 tbsp. EVOO, garlic salt, pepper, red pepper flakes + 2 tbsp. fresh dill. Bake approximately 30 minutes until golden brown and soft enough to pierce with a fork without resistance.
Cook the pasta to al dente. While the pasta cooks, halve the cherry tomatoes + slice the onion into quarter inch half moon slices.
Place remaining 3 tbsp. of EVOO in a large pan or skillet on medium heat and cook the onions until translucent. Add the cherry tomatoes + stock to the pan, followed by the cooked pasta and roasted cauliflower. Sauté 30 seconds to combine then add the fresh dill + Parmesan cheese. Season with garlic salt + pepper per your liking.
Remove from heat and toss all the ingredients together. Add more fresh dill for garnish + serve.