Steak Tacos with Pico De Gallo

Where do you draw inspiration for your meals? Do you look to pinterest to find something that will satisfy your family & your wallet? Do you check out five bazillion cookbooks at your library, hoping you'll actually have time to look through one entire book before they are all due in three weeks? Are you a food blog addict & steal recipes from your beloved bloggers?

I am guilty on all three accounts. I pin waaaay too many recipes to actually try, check out waaaay too cookbooks to actually read, & devour waaaay too many food blogs to actually keep track of.

But I also like to take some of my life experiences & apply them to the food we eat & my most of my favorite experiences have come through traveling.

My very first time in Mexico lasted just over a few hours. My dad & step mom brought us to Arizona for spring break or something, so we made the few hour drive to Mexico, basically to cross the boarder, buy a few treasures to prove that we were there & journey back to the States. It was less than impressive & I don't even think we had lunch. Depressing!

My second time to Mexico was more of a deep plunge. I studied abroad in Mexico City & Oaxaca City, getting to experience both the crazy big city Mexico & the quaint work-your-bootie-off Mexico. I was studying Women's Rights & Globalization, so we saw & experienced some pretty heavy things. We learned first-hand from many women who were suffering to gain their rights, earn a decent wage, & support their families. We watched demonstrations, we visited museums, we toured significant places of Mexican history. And of course, we ate incredible food.

Have you eaten traditional Mexican food? I'm not talking about the taco-whatever you get, covered in refried beans, Spanish rice, & gallons of melty cheese. I'm talking about fresh & simple ingredients, lots & lots of cilantro, & a flavor that is comparable to none.

Here in La Crosse, we don't have too many authentic Mexican joints. Our favorite (by a landslide) is Burritos House, which looks like a shady little place you should speed past, but believe me, it's da bomb. 

I'll never forget my first meal from a street vendor in Mexico City: shrimp tacos. Our instructors advised us against eating from the vendors because, well, you know... we were American & would probably get sick. But when these shirmp tacos were staring me in the face, I just couldn't resist them. A few other (probably naiive) students joined me in devouring these tacos & we didn't regret it one bit. We ate plenty of other funky things (like grasshoppers!) but these tacos were definitely the right choice.

Since being in Mexico, it has really changed how I like to eat this kind of food. Although I love a good melty cheese most days, sometimes I'd rather pass & enjoy each of the individual flavors in the fresh veggies & herbs that make Mexican food really come alive.

Have you ever traveled somewhere that has "wrecked" how you used to eat that region's food?

Steak Tacos with Pico De Gallo
(Serves 2)
Ingredients
1 4-ounce steak sliced very thin
Salt & pepper to taste
Lime juice to taste
8 corn tortillas
1 recipe for Pico De Gallo
1/4 cup cheese (we used 1 string cheese, but you could also use crumbled queso or any mild white cheese, shredded)
1/4 cup cilantro, chopped

Directions
Prepare your Pico & set in the fridge until you're ready to use it. Make sure that you slice your (raw) steak very thin & season with a little bit of salt, pepper, & lime juice. We cooked our steak in a cast iron skillet for just a couple of minutes (you can also cook it on the grill if you are going the 100% anti-oven rule, just cook it as one whole piece & then slice it. We really liked how when you slice it before cooking, each piece gets evenly cooked & a tiny bit crispy). Cook the steak to your level of comfort (we go medium rare).

Then warm up your corn tortillas, either in an additional cast iron skillet, on the grill, or in your toaster oven/microwave. Next, layer two tortillas on top of each other & add the steak, chilled Pico, cheese, & cilantro (we use two tortillas per taco so that they don't rip when we stuff them full of the ingredients).

Anti-Oven Summer Meals

Here it is! The beginnings of my "anti-oven summer meals" list. I wanted to get this list out to you while it was, in fact, still summer, but please check back often, as I will be adding other meals. I've been testing out a few of these goods lately & have been pleased at the results. Plus, my kitchen has stayed below 87, so that's a bonus!

All of the meals in blue are links with recipes that I have posted. All of the others are just ideas to get you thinking about summer cooking, so you will need to search for the specific recipes if you need them. I'll be adding more recipes as I land upon them, but in the meantime, enjoy these cool dinners!

(Hummus)

Meals that are 100% anti-oven
Tomato, Avocado, & Mozzarella Salad
Smoked Salmon Salad
Hummus Pitas
Smoked Salmon with cheese, vegetables, & bread
Brushetta
Gourmet Sandwiches (take a look at your favorite sandwich shop's menu!)
Greek Salad
Gazpacho (a tomato-based soup that is intentionally served cold)
*Shredded Chicken Tacos (using rotisserie chicken)
*Chicken, Chickpea, & Pesto Salad (use rotisserie chicken)
*Chicken Caesar Pitas (use rotisserie chicken)
*Chicken Caesar Salads (use rotisserie chicken)

(Chicken, Chickpea, & Pesto Salad)

Meals that use the crockpot
Crockpot Mac 'n' Cheese
*You can also make all of the above meals that use chicken in the crockpot as well (sometimes I will even set my crockpot out on the porch so that it doesn't heat up the house any)

(Roasted Vegetable Sandwich with Goat Cheese, Spinach, & Balsamic)

Meals you can grill

Salmon Burgers

Grill-able Vegan/Veggie Burgers

Portobello Sandwich with Caramelized Onions, Roasted Red Peppers, Eggplant, & Mozzarella
Roasted Vegetable Sandwich with Goat Cheese, Spinach, & Balsamic
Fish, Chicken, or Steak Tacos (serve with pico do gallo!)
Kabobs (tofu or meat with vegetables like bell peppers, onions, zucchini, sweet potatoes, etc.)
Pizza (homemade or frozen)

(Grill-able Vegan/Veggie Burgers)

Meals that involve minimal stove use
Dill Pesto Fettuccine
Broccoli & White Cheddar Mac 'n' Cheese
Creamy Avocado Pasta
Whole Wheat Almond Pancakes
Cauliflower Alfredo
Easy Eggs, Rice, Spinach, & Cheese
Cheesy Broccoli Quinoa
Falafel Salad
Edamame, Carrot, & Red Pepper Lo Mein with Peanut Sauce
Roasted Beet Garden Salad (if you buy cooked beets)
Huevos Rancheros
Pizza Quesadillas
Breakfast Burritoes
Chicken Enchilada Pasta (use rotisserie chicken)

What are your favorite anti-oven meals?

(Dill Pesto Fettuccine)

Pico De Gallo

When it comes to fresh, light, summery foods, really nothing comes close to some homemade pico. "Eat pico de gallo for dinner" you ask? Well, of course you can! Although it's preeeetty tempting to devour an entire bag of tortilla chips & a bowl of this goodness & call it dinner, I wouldn't always recommend that (although I sometimes would). 

We like to use pico as a fine, fine addition to our tacos (chicken, fish, steak, or bean). Usually we like to keep our tacos pretty simple: warmed corn tortillas (always corn, always warmed), protein of choice (best grilled with lime), pico, & cheese. If we're feeling particularly spunky, we'll add in some sliced avocado &/or Greek yogurt to top them off.

Tacos are great because they are so versatile, but also because they're a hearty, yet light meal, & they don't take much oven time at all. We like to use our grill as much as humanly possible in the summer, so that keeps this meal completely oven-free for us.

The pico, of course, doesn't use the oven at all, so you can whip up a batch without adding extra heat to your kitchen. And if you're actually into heat this time of year, you can play around with the amount of jalapenos or the amount of seeds you keep. I would recommend wearing some gloves while chopping the jalapenos so that when you're done chopping them & when you rub your eyes immediately after, they won't get smeared with hot jalapeno juice (is it just me that does that?)

Picco De Gallo

Ingredients

2 Roma tomatoes, seeded & chopped

1 medium white or red onion, chopped

1/2 red bell pepper, seeded & chopped

1 medium jalapeno, seeded (unless you like it hot) & chopped

2 cloves garlic, minced

A few handfuls of chopped cilantro

1-2 tsp lime juice

Salt & pepper to taste

Directions

It's very important that you take the extra time to seed the tomatoes so that the pico doesn't get really runny. We also patted the tomatoes with a paper towel to make sure they were extra dry. Once you've seeded & chopped everything, mix the veggies in a medium sized bowl. Mix in the cilantro & drizzle the lime juice on top of that. Mix until incorporated well. Season with salt & pepper to taste & serve with tortilla chips, tacos, or anything else you'd like.

Smoked Salmon Salad

There was a time in my life where creme brulle was my "usual." For dinner, I regularly ate fillet mignon or artichoke slather. Lobster bisque was common & often times I would try to sample the most expensive red wines possible (which weren't always better than the cheap-o stuff, by the way). You might be wondering, how in the heck did I afford all these luxuries? These meals weren't cheap, & they definitely were not in my budget. But I wasn't into "dining & dashing" or washing dishes to make even. These meals were given to me as a bonus for working at one of the finest cafes I have ever worked at/dined at. Ever.

The Scenic Cafe in Duluth, MN.

Although this was, by far, one of the most challenging jobs I have ever had (I worked mostly in the summer, in a tiny building with no air conditioning, which caters more often than not to tourists & wealthy crunchy people with all kinds of preferences, allergies, & opinions), I learned so much about food while working there. I really believe this is where my passion for things like chocolate caramel tarts & pistachio crusted goat cheese were born. Heck, I didn't even know that arugula was a thing before working there. My foodie addiction can be blamed on this gem of a restaurant.

There were many, many more meals spent at the Scenic. It was & probably still is, one of the best places to celebrate anything.... birthdays, anniversaries, promotions, you name it. But the thing that's really exceptional about the Scenic is that it's also the perfect place to stop on your way back from a hike or just when you want a homemade bowl of soup & crusty bread. You don't get looked at strangely if you come in wearing chacos & smell of sunscreen, but you also can expect to see people dressed in their best.

It was the first (fancy) place we took Ruby after she was born. She was just six weeks old when we celebrated our 2nd anniversary & we didn't want to go anywhere else besides the Scenic. So I snuggled her in my Moby wrap & prayed that she would make it through our meal happily, which she most definitely did. She must have know that creme brulle was coming later.

This smoked salmon salad is inspired by the Scenic. Although it is sadly no longer on their summer menu, it remains dear to my heart. There were many a day when all I wanted after a sweaty, frustrating shift was a big plate of fresh lettuce & cherry tomatoes, covered by hunks of salty salmon & cheese. I didn't want something heavy or hearty (although the portions at the Scenic are more European than American), so a light salad was just the trick.

And it's the perfect meal for the days when you can't bear to turn on the oven. There's absolutely no cook time for this meal. The salmon & cheese are packed with all kinds of energizing proteins & you'll be quite satisfied with yourself for choosing such a healthy option for dinner. And believe me, you'll also think that you're getting away with something scandalous, because it tastes that amazing!

Make sure that you get wild caught smoked salmon. We purchased ours at our local food co-op & although it's pricey, a little goes a long way. This salad is best served with, you guessed it, more crusty bread & a splash of balsamic vinaigrette. 

Smoked Salmon Salad
Ingredients
Romaine lettuce, chopped
1/2 pack of cherry tomatoes, sliced in half
2 ounces plain goat cheese, crumbled
4 ounces smoked salmon
Balsamic vinaigrette
Baguettes

Directions
Chop the lettuce & place it on two large plates. Pile on the sliced cherry tomatoes, crumbled goat cheese, & smoked salmon. Drizzle with balsamic vinaigrette & serve with a toasty baguette.

Tomato, Avocado, & Mozzarella Salad

When it comes to summer cookin', there's no messing around with the oven at our house. We don't have central air or any kind of air conditioning on our main level, so turning on the oven literally makes our house sauna-like. I was painfully reminded of this the other night as I preheated my oven to 375 to pop in a pan of frozen alfredo lasagna that I had made a few weeks earlier & froze for future use. When I had made it originally I thought, "won't it be so nice to have a scrumptious meal that just has to be warmed?" I didn't really think through the fact that it would eventually get hot this summer & by cooking this lasagna, it would heat up our entire house while it baked for 45 minutes, thus making me a crabby, sweaty mess.

So that sort of kicked me in the pants & motivated me to dig deep into my "anti-oven" cooking collection.  I don't know how many times I've literally said out loud that I want to make a list of all our favorite non-oven meals so that we can eat in comfort & peace this summer, but now I'm finally getting to it. Over the next couple of weeks, I'll be posting mostly "anti-oven" meals & then I'll make one big list that you (& I) can refer to often, especially once we get into the really thick weather of July & August.

So today, I share with you one of our favorite side dishes- Tomato, Avocado, & Mozzarella Salad. It's a total crowd pleaser, full of flavor, & best of all, extremely nourishing. This salad works best when you make it & then immediately scarf it down because of the avocados (the lemon juice does help them keep their color, but it's still best if eaten sooner rather than later). Left-overs are not encouraged.

What I'm really going to love about this recipe this summer is that I'll get to use some of my fresh cherry tomatoes, basil, & parsley all from my own garden! Everything is growing so intensely right now, so I'm hoping to have a nice bounty of plump veggies & herbs to cook with this summer. I'm still dreaming of a lemon & avocado trees...maybe next year?

This salad can be quite adaptable, too. You can eat it simply as a side, or you can get all crazy & wrap it up with a tortilla or make it into a panini-type sandwich. You could even toss the ingredients into an omelette or with some pasta, but that would involve a bit of stovetop use. My favorite way to eat it is with a toasty baguette, maybe with a little meat somethin' somethin' on the grill. Mmmm....

It's simple, refreshing, & satisfying, my friends. So stay cool & eat your hearts out.

Tomato, Avocado, & Mozzarella Salad

Ingredients

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled & diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil

Directions
In a large bowl, combine the tomatoes, mozzarella, basil & parsley & then set aside. In a small bowl, whisk the lemon juice, oil, salt & pepper & drizzle over the tomato mixture. Cover & refrigerate for 1 hour before serving. Just before serving the salad, mix in the chopped avocados, making sure everything is evenly coated.

Recipe adapted from Everything Fabulous

Dill Pesto Fettuccine

Last year I had the most massive basil plant known to humanity. I was literally making pesto every week, furiously pulsing oil, garlic, & basil leaves & freezing them into little ice cube trays. All of my effort paid off though, since I had fresh pesto all winter long. That stuff is pricey & it always tastes better when you make your own, especially since you can adjust it to your liking (extra nuts! more cheese! double, no, triple the garlic!)

Me? I like a good garlicy herby oily spread whenever I can get away with it (I am so in love with pesto grilled cheese sandwiches, it's almost embarrassing). And I've also enjoyed dill in the past on other things, especially on salmon, but I wasn't too sure how this dill pesto was going to turn out. I figured it would either be really good or a terrible mistake (& waste of olive oil!)

One distinct memory between me+dill is sneaking dill chunks out of the pickle jar as a child & secretly eating them. Yes, mouthfuls of pickle juice-soaked dill. I was just drawn to the intense herbiness of it I guess or I was quite possibly severely lacking sodium in my diet & this was my childish way of getting it? I'm not so sure.

All that to say, I'm really thankful that I planted not one, but four dill plants in my garden this year because this pesto rocks my world. No, I guess I planted two more inside... I guess I was just worried that they wouldn't survive or that I would need bushels of dill come August. You need quite a bit of dill for this recipe, but I think I'll be covered this summer & it looks like I'll be scouring the depths of the internet for more dill recipes.

Although pesto is traditionally made with basil, this might be the new best thing. Make sure that you use fresh dill because the dried stuff loses its flavor very quickly.

Do you like using fresh herbs in your cooking? Have any amazing dill recipes to send my way?

Dill Pesto Fettuccine
Ingredients
2 cups chopped dill, tightly packed
1/2 cup extra-virgin olive oil
3 tbsp pine nuts or chopped walnuts
2 large garlic cloves
3/4 cup freshly grated Romano
2 tbps unsalted butter, softened
8 ounces fettuccine noodles

Directions
Bring a pot of water to a bowl & cook the noodles according the the package. In a food processor, pulse the garlic cloves until minced. Add the dill, olive oil, & nuts & process until the mixture reaches a creamy texture. Add the cheese & butter & process for about 10 seconds more. Mix the pesto with the drained noodles & add additional cheese if desired.

Recipe taken from Vegetable Gardener

Broccoli & White Cheddar Mac 'n' Cheese

Some days just call for mac 'n' cheese. You know, the days when you just want your kid to eat something... anything. The days when you don't remember the last time you sat down apart from your 2-minute bathroom break. The days when it seems like you just need a little comfort in a bowl. These frustrating, busy, & weary days call for mac 'n' cheese & lots of it.

Contrary to popular belief, the boxed stuff isn't really any more convenient that this homemade luxury. Once I learned/remembered that you can use your food processor to shred the cheese, the time spent on making this meal was significantly lessened (basically my life was altered through this simple kitchen tool). It hardly takes any more time than the prized box stuff, but tastes SO much better & of course, is way better for you (don't get me started on the creepy ingredients in a certain blue box).

When I'm not making this crockpot mac 'n' cheese (which is even lazier than this recipe), I like to make this meal from scratch. We use whole wheat macaroni, whole milk, & high quality Wisconsin cheese. I've even started buying unsalted butter after reading a convincing blog post about why that's important. We're not about to skimp on something so sacred.

The white cheddar is the classy addition so that you don't feel like a toddler while you've scarfing it down, but feel free to sub with any other cheese if you're not in a super sophisticated mood. And of course, the broccoli addition is just my way of feeling better about eating loads of noodles & cheese. You can get all crazy & add whatever veggie additions you choose. I still need to try out this confetti mac 'n' cheese recipe soon (gouda+sharp cheddar+noodles+veggies? yes please!)

And speaking of "yes, please!" would you please head over to my fancy, shmancy new facebook page & give it a little likin'? If you like my page, I will buy you a pony. Not interested in ponies? Then I will send you a latte in the mail. Um, you're right, that would be messy. How about this-- you like my page & it will help you stay even more connected to my pics/recipes of more delish things, crazy projects we try to tackle, & sometimes adorbs pictures of my kid? OK, cool. Also make sure you check out my pinterest page, follow us on twitter & check out blog lovin' while you're at it, you savvy social media addict, you!

Broccoli & White Cheddar Mac 'n' Cheese
Ingredients
3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
8 ounces sharp white cheddar cheese, grated
salt to taste

Directions
Fill a large pot with water & bring to a boil. Add elbow macaroni & frozen broccoli. Boil according to directions until al dente. Drain.

Meanwhile, melt butter in a saucepan over medium heat. Add the flour & whisk to form a paste. Cook 1-2 minutes. Slowly pour in milk, constantly whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat & whisk in shredded cheese. Add salt to taste.

Add drained macaroni & broccoli back to pot. Pour cheese sauce over macaroni, & stir to combine. 

Recipe adapted from The Craving Chronicles

Roasted Beet Garden Salad

You've heard it said before that certain foods provoke certain memories. Every single time I even see a jello salad, I am transported back to childhood (jello+cottage cheese+whip cream does not equal salad people!) The same can be said for country time lemonaid in an orange cooler (a Lutheran church staple), hamburger helper (a seemingly hearty meal that usually ends up in a gut bomb), & cottage cheese (I can literally count the meals where we did not eat this with our meal on one hand). Food is powerful like that.

This salad was inspired by past memories that I want to re-live. These are moments when we (John+me) stayed up laaaate because we couldn't get enough of each other (compared to now going to bed moments after our toddler because we're dog tired). Moments where we could enjoy & afford a two-hour+ long luxurious dinner. Moments where we had much more exciting things to talk about than day-to-day life happenings. Yes, I am talking about the dating/engaged/newly married phase in life.

When John & I started dating, he made me feel awkward all the time (in a "good" awkward kind of way he would say). He did things like talked about his feelings for me, asked hard questions of me, & most awkwardly, he always, always, always paid the bill. I'm still not sure why this was so hard for me (looking back at it, I so should have taken advantage of this!) but it was. He had literally no struggle with taking me out to a fancy restaurant, ordering whatever he wanted (not looking at the price) & encouraging me to do the same. We always got wine. We always got dessert. Those were basically non-negotiable. He wasn't wealthy or anything, he just really valued good food & that is what he chose to spend his money on (you should have seen the place he lived...)

One of our favorite places to dine locally was/is Kates On State. That's where I drew inspiration for this salad. It's fresh, earthy, & edgy. It's hearty, wholesome, & healthy. And it's timeless, unique, & down-right romantic, if a salad could be so. This salad takes me back.

Even though it's so easy to say "things were better before" or however you want to put it, that's definitely NOT what I'm saying (I know it seems like I am, doesn't it?) What I am saying is that we have had some incredible moments, but also ones that were such a challenge to get through that we wondered how it was all going to work out. We've been through a lot together in our short nearly 4 years of marriage. We just met with a couple last night who just had their first baby to encourage them a little & we were surprised at the moments of struggle that we've had that we were able to share with them with ease because we've had a lot of struggle. We've been through a lot. Don't let my facebook pictures & instagram shots fool you. Life has been hard.

But of course, we've also had many rich times in our marriage. We've had special times of being able to eat at sexy places like Kates, & now our lives are different & that's ok. That's more than ok. I absolutely love the phase of life that we're in. I love having a crazy little person who is learning to become herself more & more every day. I love that we can sing with her to sleep. I love that she needs cuddling every now & again. I love that she actually requests to listen to the Beatles or Bob Dylan on vinyl. I love that she asks me literally every day, "mama, who's coming over? new friends?"

I love that John & I are confident in our marriage. I love that we know each other through & through, but still find things that we are learning about each other. I love watching us learn how to parent & sometimes laugh, but other times cry at the frustration of the whole thing.

Our lives are at a unique place in time & I love it. I want to savor it, but I also love reflecting on where we've been, & of course where we are going. This salad brings me back & now that we make it at home & share it with our daughter, it helps me especially appreciate the moments we are in- not every moment of course because that's impossible, but the moments that are the most meaningful. Plus, I've discovered that when you make your favorite meals at home you can customize them so you can get as much salami on your salads as you would like, which makes for a very happy husband.

Do you have any foods/meals that are especially meaningful or significant to you?

Roasted Beet Garden Salad
Ingredients
Roasted beets, sliced
Hard boiled egg, sliced
Mixed greens
Fresh mozzarella balls
Red onions, sliced
Salami
Soy nuts
Tomatoes, cut into wedges

Directions
Slice, boil, roast, cut, & place on a plate! Serve with some homemade balsamic vinaigrette!

Creamy Avocado Pasta

All you avocado fans out there gotta know about this! And those on-the-fence or (gasp!) avocado haters, seriously need to wake up! Avocados have got to be on my top 10 food list for sure. I love slicing them up to put in turkey sandwiches, in fish & black bean tacos, on huevos rancheros, in smoothies, or simply on toast with sliced tomatoes. I love them on nachos, on enchiladas, in chicken tortilla soup, as guac, & even in cheesecake. They are da bomb.

I've unsuccessfully tried to grow my own avocado plant from a seed several times. Maybe one day I'll be diligent enough to do it, although I'd be doubtful that I'd even get one actual avocado since we live so far north. Who knows? Either way, I'm going to need a small farm of avocado plants due to my obsession with these little guys.

A fun site to check out is the amazing avocado. There are hundreds of recipes on this site (it's where I got the idea for the cheesecake), as well as all of the benefits of eating avocados. Read away & educate yourself!

This particular recipe I'm sharing with you today is one of our family favorites. We both like how creamy the consistency is (almost resembles a heavy cream type sauce) & of course, the earthy avocado-ness of it all, but I also love that it literally takes under 15 minutes to prepare. It's the perfect quick, yet satisfying meal for the nights when you have zero (or 15) minutes to cook.

You can be adventurous & add chicken or shrimp or any veggies that you like. We've made it with chicken & chopped red bell peppers before & it was delish. On this particular night that I made it, we were rushing out of the house to go to our local farmer's market, so there was no additions made & it was still quite yummy.

Do you like experimenting with avocados? What are some of your favorite recipes for them?

Creamy Avocado Pasta

Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
2 tbsp extra virgin olive oil
Your choice of pasta (we used whole wheat spaghetti)
Freshly ground black pepper, to taste

Directions
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, & cook until Al Dente, about 8-10 minutes.

Meanwhile, make the sauce by placing the garlic cloves, lemon juice, & olive oil into a food processor. Process until smooth. Now add in the pitted avocado & salt. Process until smooth & creamy.

When the pasta is done cooking, drain & rinse in a strainer & place pasta into a large bowl. Pour on sauce & toss until fully combined. Garnish with lemon zest & black pepper. Serve immediately (this dish does not reheat well so eat it right away!)

Recipe adapted from Oh She Glows

Whole Wheat Almond Pancakes

Yes, I know pancakes are really nothing new. Most people already have their favorite pancake recipes on hand, but I'm mostly just posting this so that I don't have to take 5 minutes to look through all my recipes I've pinned. This post is mostly for me, but it's so good that I thought you might enjoy it, too.

We use this recipe quite often, as we are big fans of breakfast for any meal. I usually end up making a big ol' batch of them about once a month & Ruby is delighted with a special pancake "treat" once a week for breakfast. What kind of mom am I that pancakes are a treat? Oh, an awesome mom? Thank you very much.

Before you get all compliment-y on me, just let me tell you that I usually slather her pancakes with homemade applesauce instead of maple syrup. For one thing, she really doesn't need any more sugar-type-energy & for a second thing, I am kind of a maple syrup hoarder/snob. We buy the good stuff around here (please don't ever show up to my house with a bottle of Mrs. Buttersworth!) so I might get a little panicky when I see mounds of syrup oozing onto a plate.

Real maple syrup is one of those little things in life that just make it a little bit sweeter (yep, I went there). It's quite delicious in coffee (especially with whole milk & dark cocoa powder), it is scrumptious in basic almond granola & whole wheat corn bread, & of course, it pairs marvelously with these whole wheat almond pancakes.

Most people like to use vanilla extract in their pancake recipes & I agree that it's good. But just try some almond next time & if you're into almonds (I guess that's another food obsession of mine), you probably won't go back to those vanilla-y ways.

Whole Wheat Almond Pancakes

Ingredients
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp whole milk
1 tbsp almond flavoring

Slivered almonds
Butter

Directions
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl & mix well with a spoon until there are no more dry spots (don't over-mix). Heat a large skillet on medium heat. Lightly coat with melted butter & pour 1/4 cup of pancake batter. When the pancake starts to bubble, add a bit of slivered almonds. When the bubbles settle & the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Recipe adapted from Skinny Taste

Grill-able Vegan/Veggie Burgers

We're not vegetarians, but that doesn't mean that we don't enjoy a hearty veggie burger every now & then. Now that summer is (kind of) approaching, we are getting into grilling mode & thus, I wanted to find the most perfect veggie burger to meet our needs.

There haven't been many veggie burgers that I have eaten that have been completely satisfying. Usually when I really enjoy a veggie burger, it's not the "burger" itself that I enjoy, but the mounds & mounds of toppings that are layered on the burger to make it taste decent. And if you've ever tried grilling a veggie burger, you know how frustrating they can be. Heck, they usually aren't the greatest at keeping it together even on a frying pan!

I was delighted to find this recipe from Oh She Glows (you really need to check out her recipes- this recipe for creamy avocado pasta is one of our all-time favorites!) & now this will become our staple summer veggie burger. It is crunchy, hearty, satisfying, packed full of flavor, nutritious, & very tasty. What more could you want in a veggie burger?

There aren't any super strange ingredients either- in fact, I had everything I needed on hand to make these. I didn't end up pureeing the black beans, which I overlooked in the directions, & they still stayed together very well. I will, however puree them in the future because I think they would make the burgers even more moist & easy to shape.

A bunch of ladies are coming over to my house next week to have a massive veggie burger making party. We're planning to use this recipe & make over 100 burgers & freeze them for all of our church's summer BBQ's. I've already purchased most of the ingredients & I'm so excited to make these together! What could be more fun than a bunch of women in the kitchen, preparing some hearty, good-for-you foods to enjoy all summer long?!

Do you have any veggie burger recipes that stay together while grilling? Please share!

Grill-able Vegan/Veggie Burgers

Ingredients
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs
1 cup grated carrots
1 cup cooked black beans, rinsed & roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp soy sauce
2 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Kosher salt & black pepper to taste

Directions
Preheat oven to 350 (if baking or grilling). In a large skillet, sauté the onions & garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl & set aside for at least 10 mins while you prepare the rest of the ingredients.

Place all ingredients (except spices & salt) into a large mixing bowl & stir very well. Now, add seasonings & salt to taste.

With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

You can either fry, bake, or grill these burgers. You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side), until golden & crisp. For the the grill, pre-bake the burgers for about 10 minutes in oven before placing on a pre-heated grill until golden & crisp on each side. This will help them to stay together on the grill.

Recipe taken from Oh She Glows

Cauliflower Alfredo

Let me just get this off my chest right now- I hate basically all things cauliflower. It has just always seemed tasteless & awfully smelly when cooked. It reminds of me one of those pointless veggies that are thrown into a mix of other vegetables, just because a different color is needed. Maybe you are someone who loooves the stuff, but I just can't find it in my heart to form that kind of relationship. Until I found this recipe. 

Heck, there is sauteed garlic & even a little bit of heavy cream (if I'm going to be real honest here, I'll admit that I bought double the amount of cream needed just in case the sauce was a bust & I needed to make "actual alfredo sauce.")

I'm sure this won't be music to my husband's ears, but now I am really excited to try a few other cauliflower recipes (like "mashed potatoes" or "pizza crust"). This might be the end of my cauliflower hate!!

You can read all about how this recipe evolved here & how it was supposed to be a lovely ravioli, but turned into just noodles & sauce. It was actually quite lovely & both my kid & husband scarfed it down. John was only hesitant because he knew it wasn't "real afredo." I think next time I just need to wise up & not tell him the ingredients ahead of time.

Do you like to hide veggies in your meals & have found recipes where this actually works? Please comment in the comments below!

Cauliflower Alfredo

Ingredients
1 lb. uncooked noodles
3 small heads cauliflower (about 3/4 of a normal bunch)
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream

Directions
Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat & add the cauliflower. Cook until cauliflower is soft, about 15 minutes (but the longer you cook it, the smoother the sauce will be).

Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic & saute for 4-5 minutes or until soft & fragrant. As the garlic & cauliflower are cooking, bring a large pot of water to boil & cook the noodles according to directions on package.

Transfer the cauliflower to a new pot with about 2 cups of the broth. I used my immersion blender to puree the cauliflower, broth, garlic, salt, & black pepper until very smooth, but you can definitely do this in the blender, too. Once the mixture is smooth, stream the olive oil in. Add more broth or water if the mixture is too thick. 

Add the cream & cook over low heat & keep warm until ready to serve. Combine noodles & sauce in a large pot or skillet & serve immediately.

Recipe adapted from Pinch of Yum

Portabello Sandwich with Caramelized Onions, Roasted Red Peppers, Eggplant, & Mozzarella

Spring is finally here! I saw a cardinal the other day while Ruby & I were longingly looking out the window. Neither one of us can wait to get outside, play in the yard & mess around in our gardens. I planted all of my (120) seeds this week, too. Someone please remind me why I'm doing this in July when it's a million degrees outside & when watering the garden seems like the last thing I want to be doing. Please tell me that it will save us tons of money, that it will help my daughter learn to enjoy eating more vegetables when she watches them grow, & that they will be down-right delicious. Please remind me.

I really can't wait to be outside more. My yard is screaming for attention & someday I'll get to it. I actually really get into doing yard work. I absolutely love raking our (mini) yard in the spring (probably because it's mini). I love making way for the fresh green grass to pop through & noticing all of the little bulbs that are sprouting into flowers. 

We even finally bought a table & chair set for our new-ish back patio. I can't wait to string up little white lights & fill the lattice with flowy vines & pretty little flowers & then have mini parties out there (because our patio, too is very mini). We can start eating dinner out there & not have to come in at 5:00 because it's dark or awkwardly stand around because we have nowhere to sit. We can linger late into the evening & enjoy the cool, fresh air.

Spring is the best.

Another wonderful thing about spring is that it's more appealing to grill again. Sure, we grill all throughout the winter, but it's so much more enjoyable when you don't have to immediately run inside after you get the grill going. You can putz around the yard or annoy your husband by attempting to organize the garage (again). You can sip a cool beverage & watch your kid move all of your carefully placed rocks. It's really great.

This sandwich is the perfect "it's spring! grill me!" sandwich. All of the smoky grill flavors paired with the bubbly cheese & roasty veggies will make your taste buds sing & warm your heart. I know that's a little dramatic-- to some people, it's just a meal, but to me, it kind of symbolizes that hopefulness that is spring.

What are your favorite springtime meals?

Served with a side of butter & almond tossed green beans

Portobello Sandwich with Caramelized Onions, Roasted Red Peppers, Eggplant, & Mozzarella
Ingredients

1 Tbsp butter
2 onions, thinly sliced
1 Tbsp demerara
1 tsp balsamic vinegar
2 portobello mushrooms
1 Tbsp olive oil oil
1/4 eggplant, sliced into thin rounds
1 roasted red pepper
4 oz sliced mozzarella
1 loaf focaccia or ciabatta bread

Directions
Melt butter in a large saucepan over medium heat. Add onion & cook until translucent, about 4 to 5 minutes. Mix in demerara & balsamic vinegar. Reduce heat to medium-low, cover pan, & cook for 30 minutes, stirring occasionally.

Meanwhile, get your *grill ready. Remove stems from mushrooms, brush with oil, & season with salt & pepper to taste. Place eggplant slices on grill, cook for 2 minutes per side, then set them aside. Add mushrooms to grill, stem sides down, & cook for 6 to 7 minutes. Flip mushrooms & cook for another 4 minutes.

Roast the red pepper by cutting it in half, seeding it, & placing the halves directly on the grill, cut side down for about 5 minutes  (or you can put the pepper in the oven on broil). The outer skin will become black & crispy, but that's what you want. Once it's successfully charred, remove it from the grill & place the pieces on a plate & in the fridge. After about 5 minutes you can remove the skin. Top the mushrooms with red peppers & mozzarella. Cook for 2 minutes or until cheese has melted.

Meanwhile, slice focaccia or ciabatta bread in half lengthwise down the side, then slice each half into squares. Toast squares on the grill, 2 minutes per side. Place mushroom/pepper/cheese pile on a the bread; top with onions, eggplant, & the other side of the bread.

*although we recommend using a charcoal grill for this meal, you can definitely pan fry the mushrooms, eggplant, & broil the red pepper & bread.

Recipe adapted from Women's Health Magazine

Crockpot Mac 'n' Cheese

I never really loved crockpot cooking until I got married. It's not that I didn't love the simplicity of it, it's just that I had a pretty strong distaste of all things kitchen applicaney, so I didn't own one. Since marriage, I have slowly come to the understanding that the right kitchen tools make all of the difference when it comes to cooking well. I now take great pleasure in finding a gadget that will make our creating more tasty & more efficient. You might laugh a little bit, but my current top kitchen appliances/gadgets are:

1. Kitchenaid mixer
2. Crockpot
3. Food processor
4. Cookie cutters (jungle animals, hearts, & alphabets)
5. Electric kettle

All of these items, minus the kettle, have been acquired post-wedding. I'm still a little new to using them, so I get a little giddy, especially when making bread or cookies because I used to seriously mix the ingredients by hand... & they hardly ever turned out as a result.

My problem with most kitchen appliances is that they can only be used for one thing & I'm way too practical for that. Why on earth people have pizza warmers & quesadilla makers is beyond me (don't you have an oven?) We'll probably never own a waffle maker (I don't really like them anyways) or a bread maker (you can totally make killer bread without one!) But we will always hold dear those on my top 5 list, especially our crockpot.

Lately, I've been very into making our own yogurt in the crockpot & made some hearty baked potato soup in there, too. We've made a batch of applesauce in the crockpot & I hear you can even make things like oatmeal or lasagne in there... crazy! A crockpot is really quite the magnificent invention, especially when you're beyond busy. Pair that with my complete devotion to homemade mac 'n' cheese & you've got a real crowd pleaser. 

What are your favorite crockpot meals? And have you ever tried mac 'n' cheese pizza? For real...

Crockpot Mac 'n' Cheese

Ingredients

2 cups whole milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups sharp cheddar cheese
2 cups uncooked whole wheat elbow macaroni

Directions
In a mixing bowl whisk together milk, evaporated milk, egg, salt & pepper. Pour milk mixture into the crock pot. Add cheese & uncooked macaroni. Stir gently to mix.

Turn slow cooker on low & cook 3 hours, or until the custard is set & the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

*Note: this version of mac 'n' cheese is not like your averaged boxed kraft dinner. It's very thick & custardy & the noodles stick together more like a slice of pie than individual pieces. But don't let that scare you! If you like rich, cheesy things, you will love this recipe.

Easy Eggs, Rice, Spinach, & Cheese

I really struggle with making the right portions when cooking. For some reason, I have this great fear of running out of food, especially while entertaining guests. Although it's never happened to me, in my mind, I cannot think of many worse things when people are over (talk about a first world problem, huh?) OK, I'm sure there are tons of way worse situations we could face, like what if our plumbing went out or what if a meteor hit our house before I got to serve dessert, but those things aren't what cause me to over-compensate.

It's easy to really go crazy especially when making rice, & especially when you make it the way John & I do. We usually make a half brown/half white rice mixture, but there is no measuring involved. We just dump a bunch of rice in a pan, pour some water in it & then "measure" the amount of water in it by sticking a finger in the dish. If the water hits a certain sweet spot on the finger, then you're good to go. If it's too low, add more water. If it's too high, add more rice.

We almost always make way too much rice.

This recipe for eggs, rice, spinach, & cheese solves many of our rice problems. It's a great way to use up some of those left-overs instead of throwing them away or suffering through old crunchy rice. And it's really quite delicious & even better, Ruby loves it! I get a lot of strange satisfaction out of watching her shovel down mouth-fulls of spinach (do you even realize how healthy this is for you?)

I suppose I could learn to use some measuring cups for making rice, but what fun would that be?

Easy Eggs, Rice, Spinach, & Cheese

Ingredients

1 teaspoon butter

1 cup left-over (or fresh) rice

6 eggs, whisked

A few handfuls of fresh spinach

1 cup grated cheese (any kind, although feta is quite delightful)

Directions

If using fresh rice, first get the rice cooking however you like to cook it. Warm up a skillet with the butter on medium heat & place the cooked rice on the warmed pan & even out so it covers the whole pan, kind of like a crust. Layer the spinach on top of the rice & then add the whisked eggs. Top with the grated cheese.

Continue to cook on medium, covered. Turn the temp down to low once you start seeing the eggs bubble (you want to keep it on low with the cover on so that the bottom doesn't burn & that the eggs cook thoroughly). Remove from the heat once the eggs are no longer jiggly. Wait 5 minutes before serving.

Cheesy Broccoli Quinoa

We've been kind of busy lately. Not really the measurable or incredibly exciting kind of busy-- more like the "I have 2 batches of cookies ready to go in the oven & I'm trying to cook dinner" kind of busy. It's definitely a struggle to feed your family healthy home cooked meals & also eat healthy throughout the day, but that's what I really am loving about quinoa lately.

Sometimes I find it challenging to whip up something to go with the main meal. I don't want something that will steal all the glory, & at the same time, I don't just want to suffer through it. Quinoa's where it's at (although this recipe is pretty glorious, so it could definitely be eaten alone).

Have you tried quinoa? It's one of the trendiest foods out there & it's no surprise as to why. It's filling, it's deliciously roasty, & it's packed with good-for-you nutrients. We've been trying to eat more quinoa lately in place of rice, pasta or bread, because even though we eat mostly brown rice & whole wheat pasta/bread, quinoa is more nutritious. It's packed with fiber & it it's a pretty decent source of protein, as well as iron & potassium. It also takes a little less time to cook than rice, so that's a bonus on those nights that we need something really quick for dinner. It's naturally gluten-free & unlike a lot of other grains or seeds, it tastes great on it's own. 

But then I pack it with melty cheese & broccoli & then it tastes sensational.

If you haven't given quinoa a try, go for it! This recipe will win you over in no time. What are your favorite ways to eat quinoa?

Cheesy Broccoli Quinoa

Ingredients

1 cup quinoa, well rinsed
1 1/2 cups vegetable broth
2 cups broccoli, chopped
1 cup cheddar, shredded
salt & pepper to taste

Directions

Bring the quinoa, broth & broccoli to a boil over medium heat, reduce the heat & simmer covered until the broth has been absorbed & the quinoa is tender, about 13-17 minutes. Mix in the cheese, let it melt & season with salt & pepper. Devour.

Recipe taken from closetcooking.com

Falafel Salad

When I was in college, I had the opportunity to go to Greece for a J-term study abroad. I've always loved traveling, but being able to take a course (Greek Mythology & Ancient Art), call it college credit, & travel? Now that's what I'm talking about! The trip was, without a doubt, one of my very favorite jaunts I've ever taken. I was able to meet some incredible people that I am still connected to, I was able to experience a breathtakingly beautiful culture, & of course, I was able to feast upon authentic Greek cuisine.

Nearly every evening, we dined like kings & queens. We had dessert at every single meal. We sipped Greek coffee & splurged on Coca Lights (um, Diet Coke). We ate gyros like they were peanut butter & jelly sandwiches. Amazing doesn't begin to describe the trip, let alone the food that we consumed.

So when John & I got married, my first choice for a honeymoon was Greece. He had never been overseas before, & with all the raving that I had done over this country, he agreed that he needed to experience it. 

We were able to stay in Greece for about 2 weeks & this trip topped even my first. We went after we were married for about 5 months, so life had slowed down a bit. Plus, it was February & if you're from Wisconsin, you just know what I'm talking about... what a perfect time to travel! John & I had a blast, getting lost in places where 99% of the people only spoke Greek (I think it was coincedence), trying to work our way around massive cities (Athens), learning where to get the good Greek food, & trying to fit in with their  s l o w  way of doing nearly everything.

The first restaurant we ate at, we were borderline upset with our server. I remember he came to bring us our food, & then left. That was literally the last time we saw him. We had no water refills, he didn't ask us how the food was, nor if we wanted more. And dessert? It wasn't even offered. This was quite the different trip from when I went in college, but I learned that this was way more accurate. See, the first trip I took, they totally catered to us American students. They knew we would slam down glasses of water like we were in a contest. They knew if we didn't have portions the size of our faces, we would be grumpy. They just seemed to know us very accurately, which was kinda freaky.

So on our honeymoon, we really learned how to unwind in a really profound way. After we got used to this pace, man did we live it up! We would sit at a cafe near a seaside for hours & just stare at the water, people watch, & sip a Coca Light or coffee. It was incredible. I had never been so relaxed or satisfied in my life. This pace just felt right (previous to our honeymoon, I had sold my house in Duluth, John bought our house & got busy fixing it up before I moved down, I had been working 60+ hours a week, I moved to La Crosse, & oh yeah, we got married). Talk about a different pace of life.

So Greek food is really special to us. Sometimes when we're making something Greece-inspired, it just takes me back to the warmth & smell of the sea (we visited Athens, but mostly stayed in a town called Nafplio) & the overall contentment that we had with life. So here's a little special salad that I made on my birthday. I celebrated my 23rd birthday in Greece (on my first trip) & I guess I just needed to re-live that memory.

 John & I exploring the wonders of Athens

 A typical Greek hotel breakfast (note the Fage!)

 Nafplio, Greece

 Gyros & a Greek salad

Apples with honey & cinnamon

Oh, when can we go back to Greece? In the meantime, I guess we'll just have to feast upon some of our favorite Greek foods & visit Gracie's as much as we possibly can. What food from other countries inspires you to cook?

Falafel Salad

Ingredients for salad

falafel mix (I chose to buy a mix that I found in the natural section at Woodmans, but you can definitely make your own)
Romane lettuce, chopped
1 cucumber (with skin on), chopped
cherry tomatoes, halved
1/2 red onion, sliced

Ingredients for dressing

(makes a little more than 1/2 cup)

1/4 cup oil (canola, olive, safflower, or grapeseed)
2 tbsp lemon juice or 1 small lemon
1/4 cup yogurt
1 tsp sugar
1 tbsp apple cider vinegar
salt

Directions

Make the falafel according to the package or directions you find. In a mason jar or any jar with a lid, add all of the dressing ingredients. Shake until combined. To assemble the salad, add the lettuce, tomatoes, cucumber, & onion to a plate. Place a few falafels on top & drizzle with the dressing. The dressing will serve 4 people, so if you have more guests, double the recipe. Falafels are best eaten the same day, but if you happen to have leftovers, store them in the fridge for no more than 1 additional day.

Recipe adapted from flourishingfoodie.com