Hi everyone!! I hope you all are well. I have a new and easy recipe for you today! I developed this recipe while suffering from cabin fever during the shutdown (which is now over – woohoo!!!). I have a minor (okay, major) sweet tooth and it calls out to me when I work from home. I can silence my sweet tooth when I only work from home once a week. However, it started to become a problem when I was working at home on Monday, Wednesday, and Friday! To curb this I created an awesome new side dish, which I had for lunch on Monday.
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Hi everyone!! I hope you all have had a nice week! For those of you who are curious about how my argument on Monday went, Sarah and I successfully argued for the defense and won!!! High five!!!
So I know “The Best Black Beans Ever” is quite a cocky title, but seriously – this recipe makes THE BEST BLACK BEANS EVER!!! I have always loved black beans, in fact when I was younger I got made fun of for ordering black bean soup as an entrée at a Mexican restaurant. What can I say? They’re awesome!
I originally saw this recipe in my new favorite cookbook, It’s All Good, but I made a few changes. Mostly, I just reduced the amount of oil to bring down the overall fat content! Believe me, you don’t need a ton of fat to make these beans awesome – the trick is to cook them over low heat for at least fifteen minutes to get a deeper flavor.
Hi everyone!! I hope you’ve had a nice week! Mine has been busy, but great! Chris and I have been avid runners this week, which has really amped up my daily energy level – something I could get used to!
I have a super easy, quick, and delicious side recipe for you today!
Hi everyone!! I have a recipe for one of my favorite summertime meals to share with you today! On the menu is….
Hi guys!!! I hope everyone is enjoying their long weekend! I have a new recipe to share, it’s perfect for barbeques or for upcoming tailgates you may be attending! I’m a huge fan of Salt & Vinegar Potato Chips, so when Tracy posted a recipe for a Salt & Vinegar Potato Salad a few years I made a mental note, but never got around to making it until earlier this summer! I’m sorry I waited so long! This is not you average potato salad, it’s much better!!
I bought a basil plant a few weeks ago when I made my Summer Vegetable Pie, and later I realized that I needed to use all my fresh basil on some new recipes. I saw this original recipe in my June issue of Bon Appetit. With a few tweaks here and there I had a lighter couscous salad that screamed summer. It’s super easy to boot!
One of the reasons I love summer is because all my favorite vegetables are in season. I love to roast squash and zucchini year round, but sometimes you just need to switch things up! I was inspired by a gratin on Kath’s blog, but didn’t want to add a ton of cheese to my vegetable side. Luckily, my experiment worked! This is definitely my new favorite way to enjoy summer veggies!