Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!
Sourdough Bread, toasted/ or whatever bread you have
Salt + Pepper
Let’s Get Cookin’
Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.
Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.
Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.
Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.
Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.
Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.
3-4 Shrimp, fresh or frozen
Hot Dog Buns, toasted
1/4 Cup Mayo
2 TBSP Sriracha
Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.
In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.
While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.
Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.
Another Bob’s Burger, Burger recipe?! Don’t act like you’re not excited! I used our hot peppers from the garden instead of jalapeños so feel free to use whatever pepper you’d like! This one is for the Cumin Lovers, if you don’t like Cumin, don’t bother.
3 TBSP Ground Cumin
1 LB Ground Beef
2 Jalapeño Peppers, seeded and diced
1/2 Cup Mayo
1 TBSP + 1 TSP Fresh Lime Juice
1/3 Cup Chopped Cilantro
1 Ripe Avocado
Arugula/or any lettuce
1 Large Tomato, sliced
Let’s Get Cooking
Add the cumin into the ground beef along with some salt + pepper. Mix in the diced jalapeños and form 4 patties. Cook the burgers to your desired doneness.
In a small bowl add in mayo + lime juice + cilantro. Mix well!
Halve the avocado and slice into thin slices, top with 1 TSP of lime juice.
Take your buns and add mayo on the top bun.
Time to build the burger: bottom bun, arugula/lettuce, tomato, burger, avocado, top bun.
Wham, Bam, Boom, what a quick and easy burger that gives you a little extra kick!
I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!
2 TBSP Extra Virgin Olive oil
2 TBSP Unsalted Butter
2 Medium Onions, Finely chopped/ about 3 cups
4 Garlic Cloves, thinly sliced
2 TBSP Ginger, Finely chopped & peeled
1 1/2 TSP Ground Coriander
1 1/4 TSP Ground Cumin
1 1/2 TSP Ground Turmeric
1/8 TSP Cayenne Pepper
1 28 oz Can Whole Tomatoes
2 15 oz Can Chickpeas, rinsed and drained
1/3 Cup Dried Apricots, thinly sliced
1/2 Cup finely Chopped Fresh Cilantro
1/2 Cup finely Chopped Red Onion
Let’s Get Cooking
Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.
Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.
Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!
My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!
Marzetti Cole Slaw Dressing or Mayo
Spanish Green Olives, sliced
Green Onions, diced
Hard Boiled Eggs, diced
Salt + Pepper
For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.
Let’s Get Cooking
Start off by cooking the macaroni per the boxes instructions.
While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.
Once the macaroni is finished cooking, rinse and let it cool.
Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.
Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.
Mix well to combine.
And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.
I have been working on adding a few meatless meals into my week however, I personally have found that these meals aren’t as satisfying. That’s where recipes like this come into play! I found this recipe from Woks of Life and you need to check out their page. This meatless recipe has everything you need, that crunch of fried foods, a little bit of heat, and a little bit of sweet!
For the Cauliflower
1 Small Cauliflower Head
2 TSP Cornstarch
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Sesame Oil
1/8 TSP White Pepper/or regular pepper if you don’t have
1/4 Cup Water
1 Cup Rice Flour/ I used regular flour and it worked out okay!
2 TSP Toasted Sesame Seeds
2-3 Cups of Canola Oil
For the Sauce
1 TSP Canola Oil
2 TSP Ginger, finely minced
2 Cloves Garlic, finely minced
5 Whole Dried Red Chili Peppers, optional
1/2 TBSP Shaoxing Wine, I didn’t use and it still worked out!
1/2 TSP Sesame Oil
1 1/2 TBSP Light Soy Sauce
2 TBSP Rice Wine Vinegar
2 TBSP Sugar
1 Cup Water/Chicken Stock
1 TBSP Cornstarch + 1 TBSP Water
Scallon for topping
Let’s Get Cooking
Cut the cauliflower into about 1-2 inch chunks. Mix into a batter cornstarch + baking soda + salt + sesame oil+ white pepper + 1/4 cup water + 3/4 cup rice flour in a large bowl.
Add in the cauliflower and fold together until the cauliflower is coated. Sprinkling the rest of the rice flour over the cauliflower, mix everything until it is sticking to the cauliflower.
In a small pot or large pan, heat the oil to 375F. While heating, sprinkle sesame seeds over the cauliflower. Once the oil reaches heat, fry the cauliflower in small batches, about 3 minutes each. Once fried, remove from heat and place on a baking sheet lined with paper towels.
In a wok, heat 1 TBSP of oil over med-high heat. Add in ginger and let fry for a few seconds. Add in garlic + dried red pepper and stir. Add in Shaoxing wine + sesame oil + soy sauce + rice wine vinegar + sugar + water/chicken stock. Turn the heat down to low and let simmer. Add in the cornstarch slurry and stir constantly, for about 20 seconds. The sauce should thicken and coat the spoon.
Add the fried cauliflower and scallions into the sauce and mix until everything is well coated!
Top with a little extra sesame seeds and serve with rice or on it’s own!
Scallops can seem pretty daunting, right? They are this super delicate ingredient that can seem scary to cook and easy to mess up. I am going to change your mind with this delicious recipe, by who else but Antoni of course. This recipe features carrot butter, which believe me is super good, and these crispy capers that add a bite of saltiness which is just what every meal needs. Don’t be scared now, let’s get started!
Okay first off we are going to start with the capers. Line a plate with paper towels and add about 1/2 inch of olive oil into a skilled over high heat. Make sure the oil is HOT, simmering almost and when it is, carefully add in the capers. Fry the capers until the edges puffed and they are lightly golden, about 30-60 minutes Antoni says. Remove with a slotted spoon and place on the paper towels.
Next up is the carrot butter, it sounds different and taste different, but different is good! Cut 2 TBSP of the butter into cubes and return to the fridge. In a small saucepan, bring the carrot juice to a low boil over med-high heat. Cook until the juice is reduced by half, for about 10-12 minutes. Reduce the carrot juice to a simmer and whisk in the chilled butter cubes one at a time. Whisk constantly allowing each butter cube to blend in before adding another. Add in the orange juice + 1/4 TSP Salt + pepper, whisk and remove from heat.
Now is the time for scallops, there is no turning back now! Season the scallops with salt on both sides. In a large nonstick skillet, add in the remaining 2 TBSP of butter over med-high heat. Heat the butter until it is melted and foaming. Add in the scallops and cook, tip the pan to the side so the butter pools and you can baste the scallops. Cook until a golden crust forms, about 2-3 minutes. Flip the scallops and continue to cook for about 30 seconds to 1 minute. The tops should be golden brown, trust your gut.
Remove the scallops from the heat and place on your serving plate.
Drizzle over the carrot butter and garnish with the crispy capers and your herbs (if you have them, if not no sweat)!
And now look at that! You made scallops and it was not as scary as you thought!
This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!
1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
3 Ears of Corn, shucked & kernels cut from the cobs
1/2 Cup Coarsely chopped Cilantro, leaves & stems
1/2 Cup Grated Parmesan
2 TSP Grated Lime Zest
1 TBSP + 2 TSP Lime Juice
Lets Get Cooking
Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.
After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.
Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.
Creative burgers may just be my favorite food trend, although I am not even sure if you could consider it a trend. Burgers are a classic, so why not switch them up a little but! This is a perfect summer burger from the Bob’s Burger Cookbook of course. I hope that you’ll give it a try the next time your craving a burger.
1 Egg Yolk
1/2 TSP Salt
1/2 TSP Yellow Mustard
2 TSP Lemon Juice
1 TBSP Red Wine Vinegar
1 Cup Canola Oil
1/4 Head Red Cabbage, shredded
1/4 Head Green Cabbage, shredded
3 Big Carrots, thinly sliced into matchsticks
2 TBSP Worcestershire Sauce
1 LB Ground Beef
4 Slices Jalapeño Havarti Cheese
4 Onion buns, or whatever you have
Let’s Get Cooking
We are going to start with the mayo that goes on the coleslaw!
In a large bowl whisk together egg yolk + salt + mustard. In another bowl mix together lemon juice + vinegar.
Add half of the lemon mixture in with the egg yolk mixture & whisk briskly.
While you’re still whisking, slowly, a few drops at a time, add in the oil. KEEP WHISKING. When the mixture beings to thicken you can add in the oil a little faster. Once half of the oil is whisked in, add the rest of the lemon mixture. KEEP WHISKING. Add the rest of the oil and whisk until the mayo is glossy. It will be a little bit thinner than store-bought mayo but that’s okay! Be proud of yourself, you just made homemade mayo!
To make the coleslaw: slice up the cabbage and carrots.
In a large bowl, place the cabbage + carrots + however much mayo you prefer. I like a thin coat, but that’s all up to you! Add in salt & pepper to taste.
For the burgers:
Mix in the Worcestershire sauce in with the ground beef. Don’t over mix!
Form the burgers into patties and cook them to your desired doneness. I usually do about 6 minutes per side for a med-rare.
Add on the cheese and cover to melt.
Build your burger up staring with bottom bun + cheeseburger + coleslaw + and a top bun!
It’s the finale of STRAWBERRY WEEK and with the 4 July coming up I thought I would share a fresh dessert that is sure to make everyone happy! This is a super simple Strawberry Pie recipe from Inspired Taste! When we made the pie, my mom made a fresh pie crust as well. Don’t worry about getting all fancy with it, store-bought crust will work just fine!
5 Cups Strawberries, quartered & hulled
1/4 Cup Cornstarch
2/3-3/4 Cup Sugar, add more depending on the sweetness of the strawberries
1/8 TSP Salt
1 TSP Vanilla extract
1/4 TSP Almond extract
1 TBSP Lemon Juice
Let’s Get Cooking
Prepare your piecrust as directed.
Cut the tops off the berries and quarter them. Add 2 Cups of strawberries to a saucepan. Muddle the berries until they are chunky. Add in sugar + cornstarch + vanilla extract + almond extract + lemon juice + salt.
Bring the mixture to a simmer on medium heat. Stir occasionally until it has thickened, for about 3-5 minutes. Let the mixture cool completely.
Add in the remaining 3 Cups of strawberries to the cooled strawberries. Stir until they are combined.
Add the filing into your cooled pie crust & place in the fridge for at least 2 hours before eating.