As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.
Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!
1 ¼ lbs green beans
6 slices bacon cut in half, do not use thick cut bacon
1/2 teaspoon garlic powder
¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter melted
2 tablespoons brown sugar
Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.
Trim the ends of the green beans.
Bring a pot of salted water to a boil.
Place the green beans in the pot and cook for 2-3 minutes until just tender.
Drain and put the green beans in a bowl of ice water to stop the cooking process.
Pat the green beans dry.
In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper.
Pour the butter mixture over the green beans and toss to coat.
Wrap 6-8 green beans with a piece of bacon.
Place the green bean bundles on a sheet pan coated with cooking spray.
In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.
It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!
The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.
Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!
Next, sauté the onion, pepper and garlic.
While the veggies are in the pan, prepare the sauce.
The sauce is super easy, savory, sweet, and slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.
I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness.
These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!
Trust me! You will love it, even those of you unsure of tofu!
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon brown sugar
1/2 teaspoon black pepper
2 tablespoons Cornstarch
1 tablespoons Chili Lime seasoning,
2 tablespoons vegetable oil (or another high heat cooking oil)
1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)
1 large bell peppers (any color), sliced into strips
1 medium red onion, sliced into strips
3 garlic cloves, chopped
1/4 cup finely chopped fresh cilantro
1 Avocado, pitted and sliced
1 cup cooked white rice
Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.
In a bowl, mix together the cornstarch and Chili Lime seasoning.
Toss the tofu in the cornstarch and Chili lime seasoning.
Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute.
Remove saute veggies from pan.
Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.
Scoop white rice into a bowl and top with tofu,
sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.
There’s nothing better than a breakfast sandwich! This breakfast sandwich has it all: avocado, two types of cheese, toast, and a fried egg. Plus, it can all be made with just a single skillet.
While I love traditional avocado toast, I might just love this avocado breakfast sandwich even more. Not only do you get the creamy avocado goodness in each bite, but it’s cheesy and gooey with a fried egg!
1 ripe Avocado, peeled and seeded
½ tablespoon lemon juice
1 teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground pepper
Drizzle of Olive oil
2 eggs, fried per sandwich
1 tablespoon butter
2 pieces 5 grain bread, per sandwich
1 slice of Swiss cheese per sandwich
1 slice of cheddar cheese per sandwich
Scoop avocado into a medium bowl. Add lemon juice, pepper flakes, salt and pepper; mash with a fork until mixed well. Set aside.
Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
Heat a skillet over medium heat. Melt butter in skillet.
Lay bread slices in the hot skillet. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado mixture, and remaining bread slice. Grill until golden brown.
Carefully flip the sandwich to grill on the other side until golden brown, 3 to 4 minutes.
A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is bursting with flavor!
1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
2 jalapeno peppers , cored and minced
4 oz cream cheese
1 cup cheddar cheese , grated
1 tbsp chili powder
6-8 bacon slices, crumbled
Preheat the oven to 350°F
Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it.
Trim the pork tenderloins of any fat and membrane.
To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat.
Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it.
Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.
You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!
In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.
Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!
Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.
Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).
Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.
Sprinkle with chopped parsley and Enjoy!
Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.
This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?
In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!
And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras.
You can use a food processor or blender and pulse until smooth. (Or smash by hand!)
1 Large Head Cauliflower leaves removed and broken into large florets
4-6 Garlic Cloves finely chopped and divided
2 cups Chicken or vegetable broth
4 cups Water
4 tablespoons butter
¼ cup Parmesan cheese, grated
¼ cup cup milk
1 teaspoon Chopped Thyme
1 teaspoon Chopped Rosemary
Salt and pepper, to taste
Place the cauliflower florets in a large pot and cover with broth and water.
Add in half of the garlic and a good pinch of salt and pepper.
Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.
Using a colander, strain the cooked cauliflower and place it into a food processor.
Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk.
Process until smoothly pureed.
Taste and adjust the seasoning if needed.
Sprinkle with fresh chopped herbs.
Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed.
Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!
Ratatouille is a classic summer French style stew, it’s fun to say and even has an adorable Disney movie named after it!
Ratatouille is packed with summer vegetables: tomatoes, eggplant, zucchini and bell peppers and it’s pretty easy to make!
With a little imagination, there are endless ways to serve ratatouille. For Sunday dinner, toss it with pasta or alongside grilled chicken or fish. Or for an easy weeknight dinner, serve with a dollop of goat cheese or with a fried egg on top. It’s even tasty straight from the fridge as a snack (it’s delicious cold)! Seriously the possibilities are limitless!
For the tomatoes, I love the brand Pomi! They only have one ingredient: TOMATOES! You can find Pomi chopped tomatoes in the canned vegetable aisle. Pomi is usually on the top shelf.
Looking for wine to pair with Ratatouille? Scout & Cellar 2018 VEINTE MALBEC, Lush and fruit-forward with blueberry, black plum and wildberry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish. DELICIOUS!
26.46 oz Pomi Chopped Tomatoes
14.5 oz Diced Tomatoes, drained
1 medium eggplant, diced into cubes
1 large red, orange, or yellow bell pepper, cut into ¾ squares
¼ teaspoon red pepper flakes, more or less to taste
¼ teaspoon dried oregano
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit
Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, and zucchini 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer.
Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds.
Add the tomatoes, and use a wooden spoon to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to combine.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, dried orengo and red pepper flakes.
Season to taste with additional salt and black pepper.
Serve in bowls, with additional chopped basil, or black pepper on top (all optional).
Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast.
I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!
You can’t have breakfast without a little bubbly.
Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette.
Edna Lewis, known as both the Grande Dame and Grande Doyenne of southern cooking, she was among the first African American women from the south to write a cookbook that did not hide the author’s true name, gender or race.
She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved. They didn’t have measuring spoons or scales, so instead, they used coins by piling baking powder on pennies, salt on dimes, and baking soda on nickels. This ensured the right amount was used in each dish. Interesting little tidbit: Lewis is said to have been able to tell when a cake was finished baking by listening to the sound it was making.
She loved to use fresh, in season ingredients and characterized Southern food as fried chicken (pan, not deep-fried), pork, and fresh vegetables – most especially greens. She is a beacon of fried chicken perfection. Inspired by her pan-fried chicken, below is my pan-fried chicken recipe.
She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.
Dr. Edna Lewis passed away from cancer in 2006, at the age of 89. In 2014, she was honored by the United State Postal Service with her very own postal stamp.
I encourage you to continue my research on Edna Lewis. She was an interesting lady with many talents! She actually made a dress for Marilyn Monroe!
4 lbs. Chicken, drumsticks and thighs
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
Canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour
Season the chicken with salt and pepper.
In a bowl or resealable plastic bag, place the chicken, garlic powder, paprika, red pepper flakes and dried Italian seasoning and shake to coat the chicken. Cover or seal and refrigerate 30 minutes or up to 24 hours.
Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F).
Set a wire rack on top of a rimmed baking sheet and set aside.
In a bowl, whisk together the milk and eggs.
Place the flour, a pinch of salt and 1 ½ teaspoon ground pepper in a separate bowl. Whisk to combine.
Dip the chicken in the egg and milk mixture, drain off the excess, then dredge in the flour, shaking off the excess.
Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes.
Drain on the rack and serve hot, warm or at room temperature.
I’d have to say I am an avid taco lover. I eat tacos of some sort at least twice a week.
This is one of my favorite taco recipes!
The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce. All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool.
You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like.
The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime.
A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day!
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 teaspoon onion powder
½ teaspoon cumin
¼ teaspoon sea salt
¼ teaspoon red pepper flakes
6 (4 ounce) white fish fillets
2-3 sticks unsalted butter
1 lemon cut into wedges
8 to 10 (6 inch) flour or corn tortillas
1 Tri-color Coleslaw bag
½ medium-sized onion, diced
½ cup cilantro
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
1 garlic clove
¼ cup cilantro leaves
¼ cup plain Greek yogurt
3 Tbsp lime juice
1 tsp. Sriracha, optional
Salt and pepper, to taste
2 Tbsp olive oil
¼ to ½ cup water (depending on consistency)
In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside.
Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.
No one said this was healthy. LOL
To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.
Combine all of the Slaw ingredients in a large bowl and mix well.
Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
Break up the fish into pieces.
To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce.