Green Goddess dressing has the most perfect name EVER, because if ever there was a salad dressing that deserves to be called a goddess it’s this one. Because it is the perfect combo of spicy and creamy. Because it is full of fresh summer herbs that give it that gorgeous green color. Because you can whirl it up in your blender in about 10 seconds. Because it is not only your new favorite salad dressing, but it’s your new favorite dip and marinade. Do you need any other reasons to have a mason jar full of this wonderfulness in your fridge At All Times? Let’s make it!
This recipe for super easy salmon tartare was definitely inspired by my enduring love for all things sushi. Really really good wild-caught salmon mixed up gently with avocado, scallions, sesame seeds and a few other things to hold it together. A little bit spicy, a little bit creamy, a whole lot of delicious. And as easy as slicing up the salmon and avocado and the scallions and mixing them all up together – it’s almost not fair to call it an actual recipe. So whether you want to wow your friends with show-off appetizer, or serve it up on a regular old Tuesday night…let’s make it!
This simple and scrumptious recipe for easy steak stir-fry was born out of two things. First of all, after weeks and weeks of being spoiled by balmy weather here in the Northeast, all of the sudden IT IS COLD. As in, not even the prospect of going to dinner is going to get this girl out of her toasty house and into the chilly car. And second, as much as I like going out for things like stir-fry, I’m always a little skeptical of what is in that stir-fry sauce. While mine has a teeny bit of sugar in it, it’s seriously teeny. Because the stars of this show are the veggies and the steak, and I want the fresh taste to shine through. In the comfort of my nice warm kitchen. Let’s make it!
These potato skin tacos are the marriage of two of my favorite things: tacos (obviously) and twice baked potatoes. If you’ve never had a twice baked potato, it basically involves baking a potato, scooping out the inside and mashing it with some butter and milk, stuffing it back into the potato and baking it a little more until the outside is crispy. But what if instead of stuffing the potato skin with mashed potatoes, you stuffed it with taco filling? And topped it with guacamole? What if?
This easy no bean chile recipe came into being for a couple of reasons. First of all, I will go on the record right now to say I don’t like beans. Never have, never will. Except for jelly beans – I love and adore jelly beans. But no thanks to any other variety of beans in the world except for peanuts, which I recently found out belong to the legume family. So if there was going to be any chili-making going on in my kitchen, it was not going to involve beans…but it still needed to please the other chili-lovers in my house. And I’m happy to say that this easy, spicy version passed with flying colors!
So, this mango lobster salad! The Southern husband and I decided to celebrate this last days of summer with a splurge, and to us a splurge always includes the word “lobster” in it. And while we are perfectly okay going the usual route of steamed lobster and cracking it open when we are out and we don’t have to personally clean up all the shells that go flying through the air, when we are home we like to have our lobster in a less chaotic way. This time around it was a salad full of big chunks of lobster, sweet little chunks of mango, a few scallions and a little hot sauce for a teeny bit of sass. And a creamy, dreamy mango sauce. It was like a plate full of vacation in the tropics!