eat all the things...

A virtual scrapbook of all the delicious things I find on the internet, bookmarked for my future consumption.

Taco May

  1. Homemade gorditas (A)
  2. BLT salmon tacos (A)
  3. Tandoori chicken tacos (B)
  4. Sweet potato and chorizo tacos (A++)
  5. Spaghetti squash tacos from the Smitten Kitchen cookbook (A+)
  6. Korean chicken tacos (A++)
  7. Steak poblano & mushroom tacos (B)
  8. Breakfast tacos (A++)
  9. Korean fried chicken tacos (A++)
  10. Crazy good fish tacos from GP’s It’s All Good (A)
  11. Chipotle shrimp tacos (A)
  12. Crockpot short rib tacos with salted lime cabbage (A++)
  13. GP’s fish tacos (A++)
  14. Chicken tacos with salsa fresca (B-)
  15. Charred corn tacos with zucchini radish slaw (A) *plus Ina’s tequila lime chicken because men, meat, etc, etc…
  16. Beer battered fish tacos with margarita mango salsa and jalapeno crema (A)

(via haygirlhay)

One Pot Kale and Quinoa Pilaf

roasted broccolini, kale, & chickpeas with ricotta | via littlelaur
to get:

1 bunch broccolini cut into florets
1 bunch kale [any type, although after trying a few, lacinto (dino) kale has become my preference] cut into small pieces [about the same size as kale chips]
1 15oz can chickpeas
1 clove garlic, thinly sliced [i add more - adjust to taste]
olive oil
s & p
1 lemon
ricotta cheese [as much/little as you want -  one big spoonful per person tends to be a good amount]

to do:

set oven to 400. toss the broccolini florets, kale, chickpeas, & garlic with a good drizzle of olive oil & a heavy pinch of salt. place on baking sheet & roast for about 12-15 minutes, depending on your oven [when the kale is dark & crispy, you’re done], tossing halfway through. when you take out the pan, squeeze the lemon over the salad & mix to coat. add ricotta & serve - you can also add some black pepper or red pepper flakes on the ricotta if you’d like. 

roasted broccolini, kale, & chickpeas with ricotta | via littlelaur

to get:

1 bunch broccolini cut into florets

1 bunch kale [any type, although after trying a few, lacinto (dino) kale has become my preference] cut into small pieces [about the same size as kale chips]

1 15oz can chickpeas

1 clove garlic, thinly sliced [i add more - adjust to taste]

olive oil

s & p

1 lemon

ricotta cheese [as much/little as you want -  one big spoonful per person tends to be a good amount]

to do:

set oven to 400. toss the broccolini florets, kale, chickpeas, & garlic with a good drizzle of olive oil & a heavy pinch of salt. place on baking sheet & roast for about 12-15 minutes, depending on your oven [when the kale is dark & crispy, you’re done], tossing halfway through. when you take out the pan, squeeze the lemon over the salad & mix to coat. add ricotta & serve - you can also add some black pepper or red pepper flakes on the ricotta if you’d like.