A refreshing, tasty, and interesting salad perfect for the summer
Ok so yes, this recipe is Mexican-inspired. And yes, yesterday was Cinco de Mayo. But who says you can’t post a Mexican-inspired recipe the day after Cinco de Mayo?
No one has told me not to, so I’m doing it. And I think you’ll be really happy.
This Jicama Salad is perfect for the warmer months to come. There’s no need to turn on your oven. You only need a little time to chop all your veggies.
I love poached eggs. However, this type of egg has not been seen much at my house because I have always been intimidated to make them. I always thought they were way more difficult than they were.
These photos are from my very first attempt at making a poached egg, and it turned out perfectly, and it was not difficult at all! I love a poached egg so much, and now I make them all the time. Poached eggs with bacon, poached eggs on asparagus, poached eggs with tomato and avocado, and of course, now I can make eggs benedict!
I saw this recipe on facebook that a friend posted in her timeline. She said it was so good that you might cry when it is gone. I am always looking for easy recipes that I can whip up. I am also on a low-carb diet, so this worked out perfectly for my diet.
My husband is super picky, but with the ingredients, I thought he would be on board, and we both loved it. This really is a buttery, flavorful pot roast like I have never tasted before.
It is fab because you just need to throw everything into a crock pot and let it cook. There is not much preparation at all. Especially if you can find a chuck roast that is already cut into cubes. Throw all the ingredients in your slow cooker and dinner is served. You don’t need to add anything else. I thought I would need liquid, but it created its own liquid with the butter, the juice from the meat and liquid from the mushrooms and onions. My husband hates onions, but they disintegrated and gave great flavor but not that onion taste.
Easy, fast and delicious.
I’ve been on an orange and pistachio kick lately – two of my favorite flavors.
I firmly believe the old adage that we eat with our eyes first so I always pay special attention to presentation. I don’t like to serve anything that isn’t appealing to the eye.
Asparagus is a beautiful spring vegetable and one of the easiest side dishes to prepare. Pistachio Orange Asparagus takes my favorite roasted veggie to a whole new level. The orange juice and grated peel adds a refreshing citrus note and the intense flavor of the toasted pistachios combines wonderfully with the tangy citrus flavor of the orange.
When prepping asparagus, always snap off the woody ends and discard. If you’re in doubt of how far up the stalk to go, bend the asparagus spear and it always breaks at the correct place. To save time, I grab a few spears at a time, stems in one hand and the woody end in the other and just snap away. It doesn’t take long at all.
