Roasted Cauliflower Fried Halloumi Tacos

Trying to keep up with a meatless meal once a week. Never EVER will I go vegetarian/vegan so one meal a day without meat is more than enough. This recipe focuses on halloumi, which is salty, cheesy, and absolutely delicious in a taco with some other veggies and a wonderful spicy avocado sauce that makes it all pop. This recipe is from Half-Baked Harvest who always has the most delicious and creative recipes.

Ingredients

  • 1 Large or 2 small cauliflower heads, cut into florets
  • 2 TBSP Olive Oil
  • 2 TSP Smoked Paprika
  • 1 TSP Chili Powder
  • 1TSP Cumin
  • 1 TSP Salt + Pepper
  • 1 14 oz can Black Beans, drained and rinsed
  • 8 oz Halloumi cheese, sliced
  • 1 Cucumber or Zucchini, shredded
  • 1 Package tortillas of your liking

Spicy Avocado Basil Guac

  • 1 Avocado, halved
  • 1 Cup Fresh Basil
  • 1/4 Cup Toasted Pine Nuts
  • 1 Jalapeño
  • Juice of 1 lemon
  • 2 TSBP Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Toss together cauliflower + oil + chili powder + cumin + salt + pepper. Place on baking sheet and roast for 20-30 minutes, stirring halfway through. When done, remove from oven and add in the beans

Make the guac by adding in half the avocado + basil + pine nuts + jalapeño + lemon juice + oil in a food processor or blender and pulse until smooth. Dice the other half of the avocado and add in. Stir in salt + pepper to taste

Heat a skillet over med heat and add in a little olive oil. Once hot, add in the halloumi slices and cook about 1-2 min each side until they brown. Remove and place on paper towels.

Assemble by layering cucumber/zucchini, then cauliflower in the tortillas then top with the halloumi and guac.

Made with Love,

Hannah

Steak Salad

No one wants a lame salad at work. I am not one who enjoys getting like a rabbit, but I understand some people like it. Anyway, lets spice up this salad with some steak and pretty much whichever toppings you enjoy. Idea and recipe for the Balsamic dressing comes from Longbourn Farm.

Ingredients

  • Salad greens of your choosing
  • Steak, I used 2 smaller cuts I found at the store
  • Cherry Tomatoes, sliced
  • Cucumbers, quartered
  • Red onion, sliced into ribbons
  • Green Onions
  • Goat Cheese [or cheese of your choosing]
  • Salt + Pepper

For Dressing:

  • 1/2 Cup Olive Oil
  • 1/4 Balsamic Vinegar
  • 1 TSP minced garlic
  • 2 TSP Honey
  • 1 TSP Dijon Mustard
  • 1/2 TSP Salt
  • 1/4b TSP Pepper

Let’s Get Cooking

Heat a skillet on the stove to MED-HIGH heat. Cook the steak to your liking, I prefer med-rare so I went about 4 min per side. Remove steak from heat and LET IT REST! That part is important, this allows the juices to reabsorb and not get lost in the process of immediately cutting it.

Prep the rest of your ingredients and throw into a large bowl.

Combine the dressing ingredients in a closed container and shake to mix.

Cut the steak into strips once cooled and add to the salad. Place in your separate containers for lunches and keep the dressing on the side, or dress and serve immediately.

Made with Love,

Hannah

Dill Potatoes

I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Avo Toast & Eggs

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!

Ingredients

  • Sourdough Bread, toasted/ or whatever bread you have
  • Avocado
  • Salt + Pepper
  • Lime Juice
  • Eggs
  • Butter

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.

Always Hungry,

Hannah

Grandma’s Macaroni Salad

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!

Ingredients

  • Macaroni Pasta
  • Marzetti Cole Slaw Dressing or Mayo
  • Spanish Green Olives, sliced
  • Green Onions, diced
  • Hard Boiled Eggs, diced
  • Paprika
  • Celery, 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.

Made with Love,

Hannah

General Tso’s Cauliflower

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!

Ingredients

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!

Made with Love,

Hannah

Scallops with Carrot Butter & Crispy Capers

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!

Ingredients

  • Olive Oil
  • 3 TBSP Capers, drained and patted dry
  • 4 TBSP Unsalted Butter
  • 1 1/4 Cup Carrot Juice
  • 2 TBSP Orange Juice
  • Salt & Pepper
  • 1 LB Dry Sea Scallops, rinsed, tough muscles removed, and patted dry
  • Finely chopped parsley

Let’s Get Cooking

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!

Made with Love,

Hannah

“One Horse Open Slaw” Burger

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.

Ingredients

  • 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!

Made with Love,

Hannah

Strawberry Pie

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!

Ingredients

  • Pie crust
  • 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.

Top it off with whipped cream if you’d like!

Made with Love,

Hannah

Strawberry Daiquiri

It’s Wednesday of Strawberry Week & I am going to share a recipe for something we all need today, a Daiquiri. This recipe is from Whitney Bond and it’s something you need in your life ASAP. Feel free to add whatever rum you life, also you can make this in smaller batches as well!

Ingredients

  • 3/4 Cup Coconut Parrot Bay Rum
  • 4 Cups Strawberries, fresh or frozen
  • 1/2 Cup Lime Juice
  • 1/2 Cup Simple Syrup

Simple Syrup Recipe

  • 1/2 Cup Sugar
  • 1/2 Cup Water

Add the sugar + water into a small sauce pan. Bring to a boil and stir so that the sugar dissolves, about 2-3 min

Let’s Get Drinkin’

Add Strawberries [if fresh, add in Ice] + rum + lime juice + simple syrup into a blender

Blend until smooth, pour into your favorite glass, & enjoy!

Made with Love,

Hannah