We have wedge salads with blue cheese dressing quite a bit on Steak Sundays. This recipe is short but sweet! I tend to make one large batch of dressing for the salads and extra for wings or nuggets to make … Continue reading Blue Cheese Dressing
Ceviche is one of my favorite dishes for summer (or any time, really). If you don’t know, ceviche is diced raw fish marinated in citrus juice that cooks the fish. I always have a bag or 2 of this frozen … Continue reading Ceviche
These steaks are so easy to make, don’t let the name fool you! Sous vide is a hands-off method of cooking where you partially or fully cook food in vacuum-sealed bags. They are then submerged in circulating water heated to … Continue reading Sous Vide Greek Steaks
These steaks are so easy to make, don’t let the name fool you! Sous vide is a hands-off method of cooking where you partially or fully cook food in vacuum-sealed bags. They are then submerged in circulating water heated to … Continue reading Greek Sous Vide Steaks
I’ve been dreaming about this tomato burrata salad since last summer. Get ready for this short but sweet recipe! It’s so simple and easily adaptable. Use whatever lettuce you can find. If large tomatoes aren’t looking great, get cherry tomatoes. … Continue reading Burrata Tomato Salad
I’m obsessed with this recipe. I love roasted chicken so much, and I’m always trying new rubs or seasonings, and this one is a win! I usually serve it with a whole steamed artichoke, and this effortless Bearnaise sauce makes … Continue reading Tarragon Roasted Chicken with Easy Bearnaise Sauce
I used to hate chorizo. Every time I had it it was so greasy, with very little texture and just…not my favorite by any means. When we moved closer to San Antonio my opinion quickly changed. Chorizo and potato tacos … Continue reading Chorizo
I used to hate chorizo. Every time I had it it was so greasy, with very little texture and just…not my favorite by any means. When we moved closer to San Antonio my opinion quickly changed. Chorizo and potato tacos … Continue reading Julie’s Chorizo
