Remember a few days ago when I said the next few weeks on this here website were going to be a mix of super easy recipes and super fancy recipes? Welcome to the fancy part…I give you these very dramatic, very scrumptious, very holiday-colored crab towers! And I know, they LOOK all complicated, but remember this is me you are talking to, and I don’t do complicated. So if you are looking for a show-stopper first course for your holiday table, look no further and let’s make them!
I never have been quite brave enough to try the traditional recipe for beer can chicken (the one where you position the chicken vertically on a beer can and grill it)…I’m not sure why, other than I have irrational visions of the chicken exploding off the grill and taking flight across my back yard. However, I do love to makes these beer chicken tacos, which I think just might be the next best thing.
The chicken starts out by marinating luxuriously in a concoction of your favorite beer and a few spices, and from there it’s a quick 15 or 20 minutes until you are sitting down to a plate full of warm and wonderful chicken tacos. No explosion worries anywhere…let’s make it!
Is there anything more completely comfort food than supper out of a bowl? I DON’T THINK SO. And while I do love bowls full of soup and oatmeal and pastina with egg and cheese, my most recent supper in a bowl crush has been this sesame salmon rice bowl. Tender flaky roasted salmon, buttery avocado, sassy scallions and a lime and mustard dressing, all nestled in a bed of rice and served in your favorite bowl. Are you ready for some easy, healthy comfort food deliciousness? In a bowl? Let’s make it!
I have so many reasons to love this recipe for paleo taco salad that I’m not really sure where to start. I think the best place is by saying this is a quick, easy, spicy conglomeration of ground beef sautéed up and then tossed with sweet cherry tomatoes and sassy chopped scallions and buttery chunks of avocado, and drizzled with an avocado lime dressing. There’s not a taco shell or a shred of cheese in sight, and you know what? I DON’T MISS THEM. It’s. A. Miracle. Let’s make it!
Where to start with this super easy, immensely satisfying recipe for chicken chilaquiles? First is the fact that is is a spicy conglomeration of tender chicken, creamy avocado and bright radishes in a sassy taco sauce, with tortilla chips simmered right in and just the right amount of cheese to finish things off? Second, that almost all of it takes place in one skillet? Third that it involves making your own tortilla chips, which are SO easy and SO addictively good that it may ruin all other tortilla chips for you? Never mind, I won’t try and decide which of those things is the best…let’s make it!
I wrote this recipe for creamy, dreamy avocado coconut crab soup when the Southern husband and I first started the Whole 30 last summer, but even if it didn’t have All The Healthy Things in it, it would still make my top ten soup list because it is both so dang delicious AND it is ready in about ten minutes. Yep. You are five minutes away from a bowl of that deliciousness you are looking at up there, and how perfect is that? And when you put that together with the healthy personality of this soup…well, what are we waiting for? Let’s make it!