These aren’t just any ol’ sloppy joe you had as a kid. My version has been “adulterized” by adding flavors of red wine vinegar for some tang, red wine for depth, San Marzano tomatoes because… they’re the best, red peppers for texture and sweetness, jalapeños for a little kick, and THEN topped with freshly fried crispy shallots & jalapeños to bring it all on home to Flavortown (totally felt like Guy Fieri writing that).
Read MoreThe EASIEST & TASTIEST egg salad that is a weekend staple over here in our nest! I love to serve this over a toasted English Muffin, baguette or simple piece of toast. Need to make it GF? Try it on a crisp romaine leaf!
Read MoreTHIS recipe is the one you need to try IMMEDIATELY. The salmon (or chilean sea bass is another great option!) comes out flaky, tender and pretty much like candy. The sweetness of the miso salmon is balanced perfectly over the nest of savory, salty and slightly spicy (if desired) ramen noodles… you will want to make it over and over and OVER.
Read MoreYOU GUYS!!! These 👏🏼are 👏🏼 like 👏🏼 CANDY! I have made this recipe so many times and they never cease to blow my mind. They fall apart and almost taste caramelized from the hoisin and brown sugar in the sauce. They are sweet, salty, savory and scrumptious… all my favorite S’s.
Read MoreThere was something about using bread as a soup thickener that intrigued me… and now I understand why. This is a traditional Tuscan soup that is loaded with all the veggies & protein and I’m HERE FOR IT. It honestly has the feel of a delicious, tomato-based vegetable soup but with some great additions.
Read MoreIt’s the new year, and although I am not one to jump on the whole “new year, healthier me” bandwagon, I do love a healthy, warm, creamy, curry flavored veggie-packed soup. The fresh squeezed lime and cilantro add such a fresh finish at the end of this soup and I swear the flavor continues to build with every bite you take.
Read MoreSavory, luxurious and packed with vegetables, this Beef Barley Soup does not disappoint. Simmering marrow filled beef bones in the broth while the chucks of beef tenderize creates a rich, buttery result that you will love. A lot of other recipes use Oxtails instead of the bones, but I think I have unlocked a secret with the texture and flavor the alternative gives.
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