We’re more than halfway through the year – is anyone else’s mouth hanging open in shock of this fact?
Whether you are heading back to school or not, Fall is the perfect time to refocus on goals and get yourself organized.
I am a personal lover of lists, notebooks, planners – basically anything that will help me stay organized. And if it looks cute, then I’m even more likely to want to use it. I’m a sucker for a pretty planner.
Whatever your budget, one of these 8 planners will get you ready to kick Fall’s ass.
This Spicy Red Pepper Hummus combines all of the things I love…spice and delicious dip. This is the perfect snack – healthy + homemade + tasty.
And I looovvvveeee hummus. There are so many options – garlic, roasted pine nut, chipotle, jalapeño – but for some reason I always seem to go back to the spicy red pepper. Especially when they have that chili oil in the center. So yummy.
Did Summer just smack anyone else in the face this week?
It got hot this week in San Diego…HOT!
Here I was thinking maybe this Summer will be different…maybe we’ll have this perfect 75 degree weather all Summer long. But reality kicked in and the days of sleeping with a comforter, blanket or even a sheet are long gone.
I’ve literally slept on the couch the last 2 nights since the living room gets somewhat of a breeze.
And since I can’t even sit without breaking into a sweat, most of the cooking for the next few months will be on the grill.
And I started out by making this Seasoned Grilled Corn on the Cob.
And now, it is time to enjoy the weekend. Which is why I am going to keep this short and simple.
4 Ingredient Margaritas!
That is it.
You could add a 5th and throw some fresh lime in there, but it isn’t even necessary.
Now let’s quickly talk about limeade.
I buy the frozen concentrate from the store. Mix it up as directed in a pitcher and add it to your tequila. It almost seems too easy, but I swear it tastes sooooooooooo much better than the overpriced margarita mix in the alcohol section. And surprisingly, I also think it is less sweet.
Now to make these bad boys you just need to wet the rim of your glass, dip it in salt, fill it with ice, add a shot (or 2) of tequila, fill with limeade and serve.
I swear this is going to be your new favorite way to make margaritas.
Let me know if you try them out and have an amazing Friday night!
4 INGREDIENT MARGARITAS
limeade, from concentrate
Wet the rim of your glass and dip it in salt.
Fill glass to the rim with ice.
Pour 1-2 shots of tequila over ice and top off with limeade.
These Turkey Meatballs in Spicy Marinara are simple to make and require no frying OR baking. Simply roll up your meatballs and simmer them in the marinara sauce of your choice until cooked through.
They taste amazing!
The key to a good meatball is to not overwork the meat while mixing in all of your ingredients. You want meatballs…not “mush” balls. <— you like what I did there? I crack myself up 😉
You can also vary up what you put in your meatballs. This recipe is the perfect starter recipe. Make as is, and you will have an amazingly tasty meatball. But…if you feel a little more creative, you can change up.
I had a hard time coming up for a name for these fries.
They aren’t really curly fries or shoestring. They are definitely skinny, but skinnier than any fry I’ve ever had.
Which is why I landed on the skinniest baked fries. I think its fitting.
So how do you get a potato this skinny? With a spiralizer of course. If you don’t have a spiralizer, I suggest getting one. It is really inexpensive and there are so many things you can do with it.
You can find the one I have here. I’ve had it for over 2 years, and never had an issue with it. Totally recommend it.
I picked the smallest setting for these fries – which is the same one I use when I make zucchini noodles.
As you spiralize your potatoes, you will need to break them off into 3 inch sections – if you don’t they can get as long as 2 feet.
Once you have your potatoes spiralized you will line 2 baking sheets with foil and spray them with nonstick spray.
Spread your potatoes out evenly and drizzle some olive oil and spices on top.
Put them in a preheated 400 degree oven for 30-40 minutes or until they are nice and crispy.
While they are cooking, you will want to put together your sriracha mayo.
Which is literally the easiest dipping sauce. Combine 1 part sriracha to 5 parts mayo and stir to combine. If you like your sauce spicier, you can always add more sriracha.
When your fries are done, pull them from the oven and pile on a plate. Add salt and some fresh parsley, and they are ready to eat.
They will be a little stuck together, but that is kind of the fun of eating them. Pull off a few with a fork (or your fingers) and dip them in the sauce. No need to be polite and neat while eating these.
Easy, and better for you than the deep fried variety 🙂
SKINNIEST BAKED FRIES WITH SRIRACHA MAYO
2 russet potatoes
1 tbsp. olive oil
1 tsp. garlic powder
1 tsp. paprika
salt, to taste
fresh parsley, diced (optional)
5 tbsp. mayo
1 tbsp. sriracha
Heat oven to 400 degrees.
Scrub and rinse the potatoes. Cut the ends of each potato off. Using the smallest setting on a spiralizer, cut potatoes into fries – making sure to break them off every 3 inches.
Line 2 baking sheets with foil and coast with non-stick spray. Spread potatoes evenly between the baking sheets and top each with olive oil, garlic powder and paprika.
Place in the oven and cook for 30-40 minutes – being sure to check on them occasionally so they don’t burn.
While the fries are cooking combine the mayo and sriracha in a small bowl and stir to combine. Refrigerate until ready to use.
Remove fries from the oven and place on a plate.* Top with salt and parsley. Serve with sriracha mayo and enjoy!
*They will be a little stuck together – just pick at them with a fork (or your fingers).
One thing you need to know about me is I loooovvvveee tacos.
Carne asada tacos.
I love em all.
So what better way to enjoy tacos then by making them for my favorite meal…breakfast.
These tacos combine seasoned and sautéed veggies with scrambled eggs on top of a toasted corn tortilla.
And the best part about any taco is the topping choices – salsa, avocado, cheese, etc. You have so many options.
And today I am going to show you a new topping to add to your rotation. Cilantro lime sour cream. Takes about 30 seconds to combine everything and adds a ton of flavor to these tacos. Its a new favorite of mine and I kind of think its a necessity now.
Once you have your veggies chopped, you are going to sauté them until soft. Add your eggs and scramble until cooked through.
Heat up the tortillas over the stove and then fill em up with all the egg/veggie/topping goodness.
Really simple. Really healthy. Two of my favorite things to have in a recipe.
And now…we can have tacos for every meal. WOW – dreams really do come true 🙂
VEGGIE BREAKFAST TACOS WITH CILANTRO LIME SOUR CREAM
1/4 cup sour cream
2 tbsp. cilantro, diced
1/2 lime, juiced
1 tbsp. olive oil
1/4 yellow onion, diced
2 cloves garlic, diced
1/2 green bell pepper, diced
1 jalapeño, diced
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. red pepper flakes
salt and pepper, to taste
4 corn tortillas
Combine dressing ingredients in a small bowl. Set aside.
Heat a pan over medium heat and add olive oil. Once heated, add onion and garlic. Cook for 30 seconds and then add bell pepper, jalapeño and seasonings. Cook until tender (approx. 5 minutes), stirring consistently.
While the veggies are cooking, crack eggs in a bowl and whisk together.
When veggies are soft, push to one side of the pan and spray pan with non stick spray. Pour eggs into the pan and begin to scramble. Once they are almost cooked through, combine eggs with veggies and cook for an additional 30 seconds. Remove from heat.
Heat a small pan over high heat. Place tortillas in the pan one at a time and cook on both sides until heated (approx. 30 seconds per side).
Split egg and veggie mixture between the tortillas and add toppings.