After being inundated with Bermuda avocados thanks to Hurricane Nicole, we decided to cut them into slivers, coat them in breadcrumbs and turn them into fries. Deep fried or baked – both versions are delicious. Serve with spicy sriracha mayo dipping sauce (see below).
These oven baked flautas are stuffed with spicy adobo-flavored chicken and topped with a dollop of guacamole.
My one go-to appetizer recipe. These have the same texture as chicken wings and are served with a delicious homemade blue cheese dip. I like to do two sauces to give people a tangy alternative (apple cider vinegar) to the spicy original (buffalo).
Sweet, crunchy and sprinkled with sesame seeds. Whip these up in 20 minutes flat for a very easy and delicious Asian side dish- Steph’s favorite! Love you Steph.
The first time I made this recipe we ate the whole head of lettuce. THE WHOLE HEAD.
I first tried this recipe while staying with family friends in Florida. The result was so surprisingly delicious that it was half eaten before reaching the table!
With a bumper crop of carrots on the way this spring, we’ll be cooking these babies up by the bowlful!
Topped with toasted bread and gooey cheese- you’ll want to eat this sweet, chunky onion soup by the gallon!
Sure, they’re high maintenance but just look at these creamy, veggie-topped scalloped potatoes.
An incredible combination of cheesy, chewy and creamy flavors.
A stick-to-your-innards crowd-pleaser that pairs with chips, veggies, pita or even chicken wings.
A crunchy, creamy, delicious dip. You’ll want to eat an entire bowlful- be warned!