Fresh 5 Minute Salsa

Fresh 5 Minute Salsa

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ohhh helllooo my fraaands.

Did anyone else have tomato overload at the end of the season? Like I ate cherry tomatoes for breakfast, lunch, and dinner for about 2 weeks straight. I loved it, but just explaining the depth of my tomato haul.

After eating so many that I get a belly ache, canning and freezing…one of my favorite things to do is make SALSA!

My hubs and I eat ungodly amounts of salsa. Seriously I put it on eggs, rice, chips (duh) and way too many other things.

This salsa recipe is one of the easiest things a person can make. Cooking skill required on a scale from 1-10…

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I only say that because you need to be able to identify ingredients, other than that….easiest. thing. ever.

You need to try this out. Even if you don’t have your own tomatoes or aren’t drowning in any you need to try it.

It’s so good.

Like you know when you go to Mexican restaurants and they give you the house chips and salsa and you eat your body weight in them and then your meal comes and you can’t even look at it?

oh what? Don’t lie…you do it too.

Well this salsa is that good. So I’ll stop talking now and lets get to the good stuff!

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*drooool*

Hope you enjoy! Have a wonderful, wonderful weekend!

xoxo

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Thai Curry Zoodle Soup

Thai Curry Zoodle Soup

Thai-Chicken-Zoodle-Soup-5You’re probably thinking, wow that’s such a gorgeous picture! You’ve gotten so good at taking crisp, clean, beautiful pictures of your recipes!

But in full disclosure I didn’t take these pics.

Nope.

I wish. I’m working on getting better at staging my food and having more white space in my pictures, but I’m not there yet.

Carolyn at All Day I Dream About Food posted this recipe and I knew I had to make my own version of her soup. But we ate it so quick I didn’t even get to snap a picture! haha. Kidding

I made this soup and made a few small tweaks. I’m sure it wasn’t bad to begin with but I seem to be incapable of following a recipe line for line without putting my own spin on things.  🙂

This is the perfect healthy and delicious soup. I LOVE thai flavors and this is a healthy, low salt, and low sugar way to get it in my mouth PRONTO. And will Fall setting in around us, you gotta try this!

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ALWAYSSUMMER (5)So easy right? I really don’t know why I didn’t think about putting zoodles in soup before…? And with just putting the hot broth over the zoodles, they cook perfectly and you don’t end up with a mushy mess.Thai-Chicken-Zoodle-SoupAs stated before. I adapted this recipe from All Day I Dream About Food. You need to go and take a look at her website! Carolyn posts some really great stuff. Like today, she has a new post on Caramelized Onion Pizza. UMMM yes please, I can get into that.

Anyway, to ease some of my guilt on  being lazy and not taking my own pictures for this post, please go take a peak at the great work she’s doing over at her blog!

Thank you all for stopping by! I hope you have a wonderful weekend and I’ll “see” you next week!

xoxoxoxo

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Mushroom Kale Masala {Vegan, Gluten & Dairy Free}

Mushroom Kale Masala

1My beloved readers! It’s been 2+ whole months since I have posted anything! So sad. The reason for my absence, for those of you who don’t know, I got married! June 27th! And then went on a honeymoon and before the wedding was very stressed and busy with wedding details. We I did most of the wedding planning and SO many DIY projects that it left very little time (or brain power 🙂 ) to post here.

But I’m back! 🙂
The wedding was all we hoped for and more. It was perfect. To us. So perfect. We loved it all. Check out a few pictures on our *amazing* photographers site. It’s just a little sneak peak our current struggle is deciding which pictures to print out of the 700+ beautiful options.
And the honeymoon– ahhhhhhhh don’t get me started on how amazing that was. We spent 12 days in Italy (half our time in Tuscany and half our time on the Amalfi Coast) and we literally had to drag ourselves to the airport when it was time to leave. We fell in love and are already planning our next trip back. (More to come on this later 🙂 )
BUT the first thing I have to share with you is this KILLER/BOMB DIGGITY recipe. Prepare to drool. Like go get a napkin.
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 This vegan, gluten, and dairy free recipe is one of those few clean eating meals I feel spoiled eating. How can something so healthy taste so good!? I actually made this a while ago and now looking at the pictures again and seeing how easy it is, I need to make it again soon!! I hope that you guys enjoy this as much as we did.
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So here it is:ALWAYSSUMMER (3)*NOTES*
You could add more almond or coconut milk to make this creamier.
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Thanks for checking out the blog! I’m so happy to be back and sharing with you!!
If you give this a try come back and tell me if you liked it! Hope you have a great weekend!!
xoxo
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Potato Leek Soup

Potato Leek Soup

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{HAPPY SAINT PATRICK’S DAY}

I am Irish- like super Irish. My paternal grandma was actually born and raised in Ireland and my maternal side is just as equally sprinkled with Irishness.  I love it and am proud of my heritage.

Last year for the beloved Saint Patricks Day, I had THE worst head cold of my life. seriously. the worst. I didn’t cook a thing. I was couch ridden for like 2 days…. BUT this year I was debating between all the classics, such as my beloved late grandmothers authentic Irish Stew, or corned beef, or soda bread, or cabbage or potatoes, the list goes on and on!  But since the temperature took a dip this week here in Wisco, I opted for made this do.die.for. potato leek soup.

My mom used to make this for us when I was going up, and for some reason I didn’t really like it much until a little later on in my life. This was a little varied from the potato leek soup I grew up on, but equally delicious. Here is my recipe for a small little tribute to my wonderful, wonderful heritage. Slainte!

Ingredients:

8 potatoes (5 roughly chopped and 3 chopped into bite site pieces)
2 medium leeks
1 onion, diced
1 clove garlic, minced
4 cups of chicken or vegetable broth
3 stalks of celery, diced
3 carrots, diced
Thyme (fresh or dried)
½ – 1 cup of water
3 tbsp. of olive oil
Salt and pepper to taste

Directions:

Half the leeks lengthwise and rinse, then thinly slice. Reserve about ¼ of the leek for later. Chop your onion and potatoes and mince the garlic. Heat 2 tbsp of olive oil in a large pot. Once heated sauté the onion, leek, and garlic until softened. Add the potatoes and 4 cups of vegetable broth. Bring to a boil and let cook until the potatoes are soft (about 15 minutes).

Meanwhile, chop the rest of your potatoes and the celery and carrots. Sauté those in a separate pan with a the remaining 1 tbsp of olive oil and some fresh(or dried) thyme.

Once the potatoes in the broth are cooked through and are soft, use an immersion blender (immersion is the way to go for this in my opinion) and puree/blend the broth mixture. However if need be, you could transfer the pot contents to a blender and do it that way, but be careful!). Blend until all chunks are gone and everything is blended thoroughly. This should create a creamy texture.

Now throw in your additional potato pieces, reserved sliced leeks,  the sautéed vegetables, and the additional water to the pot. I found I needed about ¾ of a cup of water, but really the water is just to get the soup to a consistency you are happy with, so this amount can vary. Just add water until it looks good 🙂

Bring it all to a boil and reduce heat. Cook for about 20-30 minutes. Make sure to stir occasionally! Season with salt and pepper and ENJOY!!

Yummmmmmm.

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This soup is very low fat and chocked full of nutrients. I’m not sure if this would work, but I got the idea to do a sweet potato version of this. Not Irish at all but also maybe put a little mexican flare like adding corn, black beans, cilantro….? Sounds good to me! I’ll let you know if I get around to it 🙂

As always, thanks for stopping by! And I hope you all had a great St. Paddy’s Day!

xoxo

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Sweet Potato Cakes with Garlic Dipping Sauce

Sweet Potato Cakes with Garlic Dipping Sauce

Hello loves!
Happy weekend!  I would like to announce to the world that I’M DONE CHRISTMAS SHOPPING!!!
Pretty much a first for me. Usually I’m working away until 12/24! But they are done. I plan on wrapping them up this weekend. I have a few more things that are being delivered in the next coming days and I also have to make one more thing but I have all the supplies for it. I’m so happy!
Christmas is my favorite time of year. People are nicer, the decorations are beautiful (I mean seriously I could just stare at lit up Christmas trees all night long), Christmas music brings back so many happy memories for me, and I get so excited to give my loved ones the presents I’ve put effort and love into!
It all makes me happy. You know what else makes me happy? These amazing sweet potato cakes. Fo’ realzzz
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Sweet Potato Cakes w/ Garlic Dipping Sauce
Ingredients
  • 3 lbs. sweet potatoes
  • 1 cup corn kernels (Frozen or fresh)
  • 3 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper – can add more if you like spicy!
  • ¼ tsp chipotle pepper powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • 2/3 cup yellow cornmeal/polenta
  • 2/3 cup plain breadcrumbs (I did gluten free with these)
  •  Oil of your choice (for frying)
  • 1 cup plain greek yogurt (I used this dairy free kind)
  • 1 clove garlic or 1 tbsp of garlic powder for a milder taste
Instructions
  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro. Add the green onions, cilantro, corn kernels, salt, chipotle, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes. This step is important so you don’t have crunchy cakes 🙂
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic or you can use garlic powder for a milder taste, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, add enough oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until hot (but not smoking). Shape the sweet potato mixture into small patties and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 3 minutes per side. Once done, remove from the pan and place on a plate. Continue to cook until all potato mix is gone and add more oil to the skillet as needed.
  6. Top with your yogurt sauce and enjoy!!

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You can eat these without the sauce too- they’re equally delicious!!

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Soooo damn good and healthy too. These are great by themselves or as a side too.

Hope you enjoy these and I hope you are enjoying the Holiday season so far! Do you have your present shopping done? What do you have left to do? Do you do homemade or buy gifts? Comment below, I’d love to hear from you!

xoxo

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