Ever wish you could capture the incredible texture and flavor of fried chicken without having to mess with any of the annoying smells or dangers? I’ve been there and when I am craving the crispy, tender and juicy goodness in the aforementioned tricky dish, I turn to this recipe.

Throughout bouts of trying to find a healthier balance in the meals I prepare for myself and others, it’s been fun to play around with different techniques, options and swap-outs in the process. This Cashew Crusted Chicken with Herby Avocado Dijonnaise is a surefire meal that’ll have lunch or dinner on the table in less than an hour. Crunchy cashews, delicious chicken and a sauce that will blow your mind as we head into spring. Feel free to swap out your favorite nuts if so inclined. Let’s do this!

Cashew Crusted Chicken with Herby Avocado Dijonnaise

For the Chicken:

• 4 Medium Chicken Breasts, thinly pounded
• 2 Eggs
• 1/2 cup Panko
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 cup Whole Cashews, crushed

Preheat oven to 400F. Lay chicken breasts out on cutting board. With the help of a rolling pin, meat mallet or other heavy object, pound the chicken breasts to about 1/2” thickness. Add cashews to a small food processor and pulse until just broken up (you want those large pieces, trust me!). Combine crushed cashews, panko, salt and pepper in a small dish. In two separate bowls, lightly beat 2 eggs in one and add panko and cashew mixture to the other. Dredge chicken breasts one by one in the egg mixture and then fully cover and press chicken into cashew panko mix. Set chicken on lightly oiled, aluminum foil covered baking sheet. Bake chicken for 25 minutes and serve immediately, top with Dijonnaise.

Herby Avocado Dijonnaise

• 1/2 large Avocado
• 2 tbsp good Dijon Mustard (I like Sir Kensington’s)
• 1/2 cup Mayonnaise (I like Primal Kitchen)
• 1 1/2 tbsp chopped Tarragon 
• 1 tbsp Olive Oil
• Salt & Pepper to taste

Combine all ingredients in small food processor until smooth. 

Pro tip: The Dijonnaise is the perfect dip, spread or condiment for any spring savory recipes. Have fun!

I was lucky enough to be raised by and around some incredible women and that shows in the food cravings I have even now. There is something about a family recipe that excites me. It’s a tried and true favorite passed down through generations that is simply delicious. My partner recently made me a breakfast bake that he was taught to make by his nanny (southern for grandmother) and I couldn’t stop eating it. For this recipe, I have swapped out a couple of ingredients but the flavor is all there!

If you are a fan of spicy sausage like I am Pederson’s has an incredible spicy breakfast sausage that will give things a major zing! This recipe can be made the night before serving and will last you the entire week. I hope you enjoy and let it bring you as much comfort as it brings me!

Nanny’s No-Frill Breakfast Bake

• 10 eggs
• 1 8oz bag Grated Cheddar Cheese (I used a plant based variety but use your favorite)
• 1/2 cup Sour cream (I like Kite Hill)
• 1/2 tsp Paprika
• 1/2 tsp Ground mustard
• 1 tsp salt
• 1 tsp pepper
• 1 lb Pederson’s Spicy Breakfast Sausage, cooked and drained

1. Cover bottom of greased 9 x 13 dish with 1/2 bag of cheese
2. Mix paprika, salt, pepper, mustard and sour cream, place 6 small dollops on cheese
3. Add sausage to baking dish, spread evenly
4. Beat eggs and pour over sausage, cheese and sour cream
5. Add remaining sour cream mixture
6. Top with cheese and bake in 350 degree oven for 45 minutes
7. Bake will last 4 days in fridge!

Picture this: It’s midweek. You’re enjoying the flavors of the Middle East and the scent of lemon, mint, spice and roasted salmon fill the air. You suddenly remember, you achieved all this while on day 1,239,284,572 of being stuck at home, unable to travel and you just needed an escape.

If that scenario doesn’t hit home for you, we need to re-assess your priorities. Jk. In all seriousness, all I can do recently is dream of traveling and brainstorming how to bring those ingredients and cuisines from abroad to my plate.

I’ve never been to the Middle East but every taste of it that I have eaten has been incredible. The warm spices, the tangy citrus and the nutty ancient grains. This dish is a culmination of an amazingly crispy skinned salmon meeting a chilled couscous salad packed full of flavor that is an undeniable delicious duo. I love Sumac, the tart, slightly bitter dried red spice traditionally used in Middle Eastern cooking. You can find it at your local speciality grocer and the spice complements the citrus so well.

Step outside of your comfort zone and take a mental and culinary trip to a souk without having to leave home.

Crispy Salmon over Chilled Moroccan Couscous Salad

For the Salmon:

• 4 8oz Salmon Filets (preferably de-boned)
• Salt and Pepper
• ½ Lemon, juiced
• 3 Large carrots
• 2 tbsp olive oil

Instructions:

• Pre-heat oven to 400 degrees
• Slice carrots in half length-wise and then cut into 4 inch sticks
• Place salmon and carrots on a large sheet pan, drizzle oil over salmon and carrots
• Season salmon and carrots with salt and pepper
• Squeeze lemon over everything and add salmon to roast for 20-25 minutes
• Remove salmon and set aside and return carrots to oven
• Roast carrots at 500 degrees (watch them carefully!) for 5-10 minutes until carrots begin to char the remove and set aside

For the couscous salad vinaigrette:

• 1/4 tsp Chili powder
• 1/4 tsp Onion powder 
• 1/4 tsp Turmeric
• 1/4 tsp Curry powder
• 1/2 tsp Ground black pepper
• 1/2 tsp Garlic powder
• 1/4 tsp salt
• 1 Large Lemon, juiced
• 1/3 cup Olive oil

In a large bowl, add all the ingredients except the oil and whisk to combine. Slowly drizzle in oil and whisk quickly until dressing emulsifies.

For the salad:

• 1 5oz box dried Couscous (remove spice mix)
• 1/4 Cup Unsalted almonds, coarsely chopped
• 5 Mint leaves, julienned 
• Charred carrots 
• 2 Green onions, finely sliced
• 1/4 cup Pomegranate seeds 

Cook couscous to box/container instructions, remove and let chill. After couscous has cooled, add remaining ingredients, vinaigrette and toss together until everything is coated in dressing.

Serve salmon atop couscous salad (I put mine over mixed greens, too.) and enjoy!

The recipe I am about to share with you came to me in a dream. It was a vivid, colorful sequence involving tropical flavors, delicious BBQ and carbs. Maybe it was all a nod to my craving for travel, something we’ve not been able to do for quite some time, and a slight awkward turtle moment because I’ve not been eating the healthiest this year so far. So, with all that aside, let’s spread a little self-love and indulge a bit in this slow roasted sweet potato stuffed with delicious pulled pork that’s been tossed in a Hawaiian BBQ sauce and simmer for hours.

When it comes to infusing flavors in the kitchen, it’s a joy when I get to combine my native Texan favorites with a new twist on an easy weeknight meal. While most of us are working from home, this pork butt (teehee) can go low and slow in the oven infusing the whole house with heavenly smells. About an hour before go time, I throw the potatoes in to roast up and when it’s all good and done you pull those sweet gems out and stuff ’em full of pork goodness. Not a pork person, shredded chicken, beef or even jackfruit would work just fine here. Let’s go!

For the pork:

• 3-5 lb pork shoulder/butt (most of the fat trimmed off)
• 1 red onion, diced
• 1 bottle of Primal Kitchen Hawaiian BBQ (or your favorite sauce)

Instructions:

• In a large dutch oven or skillet heat 3 tbsp olive oil until just before smoking
• Sear the pork shoulder/butt on all sides until golden brown
• Add red onion to pot/slow cooker
• If not using dutch oven, transfer pork to slow cooker and set to high for 5-8 hrs
• If using dutch oven or oven safe pot, heat oven to 300 degrees and simmer pork for 4-5 house until tender
• After pork has reached internal temp between 180-200 degrees, remove and place on large sheet pan
• Shred pork, ladle sauce from pot/slow cooker over pork in small increments

For the sweet potato:

• 4 large sweet potatoes
• 1 sweet onion, thinly sliced
• 1 cup non-dairy milk (I prefer almond)
• 1 tbsp garlic powder
• 1 cup almond flour
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 medium sized green onion, thinly sliced

Instructions:

• Puncture with fork and wrap sweet potatoes in foil
• Bake at 300 degrees alongside pork for 1 hour to 90 minutes
• While potatoes bake heat air fryer to 350 degrees
• Add onions, milk and garlic powder to a bowl and toss until onions are covered
• Coat onions in almond flour, salt and pepper
• Set onions in air fryer basket and put in fryer for 10-20, shaking basket every 5 minutes or so

To build the potato:

• Slice potato to open long ways and squeeze until potato has opened wide enough to fill
• Top potato with pork, oven fried onions, green onion
• I also like to add mango salsa that you can buy from your local grocer and a bit more of the cooking sauce from the pork

Enjoy!

*This post is sponsored by the makers of the WHOLLY® GUACAMOLE brand but all thoughts are my own.

There’s nothing I love more than guacamole. It’s  delicious, loaded with wonderful flavor and always brings a smile to my face. 

To celebrate National Guacamole Day this year, the Texas-based makers of the WHOLLY® GUACAMOLE brand are introducing “The Pit Stop” at Legacy West shopping mall, offering local Dallas visitors free, tasty guacamole and chips throughout the day tomorrow from 11:30am to 7:30pm CT. 

With its roots in Texas, the company is excited to share its love for guac with Dallas locals by also giving five lucky fans the chance to win free guacamole for a year by swapping out under or over- ripened avocados for delicious, ready to eat guacamole. If you are not in the Dallas area and are looking for a way to celebrate, the makers of WHOLLY® GUACAMOLE have you covered! Head to @eatwholly on Twitter to join in on the fun and enter for a chance to win free guac. 

In honor of this delicious food holiday, here is a delicious guacamole inspired appetizer or snack you can make. 

I love WHOLLY® GUACAMOLE because they make it simple and hassle-free to enjoy great tasting guacamole. All WHOLLY® GUACAMOLE products are made with real, quality ingredients, including hand-scooped Hass Avocados and absolutely no added preservatives. Now let’s get cooking! 

WHOLLY® GUACAMOLE Topped Chicken Poppers 

Ingredients: 

• 1 ready-to-go tray of  WHOLLY® GUACAMOLE 

• 4 Chicken Breast (Shredded after being in slow cooker on high for 4 hrs.) 

• 3 Russet Potatoes Sliced Thin 

• 3 Tbsp Avocado Oil 

• 1 Tsp Paprika 

• Salt and Pepper to taste 

We’re headed into an intense heatwave here in the south and all I can think about is escaping to an island far, far away. One of my favorite things to do as of late is take all of my favorite components of a dish and putting it into bowl form. It’s the most easily accessible, shareable and hardest to mess up method I can think of!

I recently had the opportunity to try out my first Fish Fixe box and all I can say is if you are a fish lover like me, you must give it a go. Their mantra shares that they strategically partner with the best fishermen and fishmongers around so that you can be confident in the seafood you purchase and prepare. Also, with no GMO’s, no chemicals, no antibiotics, a sustainably sourced product, you’re getting the absolute best fish possible. We stan!

This island-inspired bowl takes what I love about my travels to the Caribbean and puts it into delicious form thanks to the lobster from my Fish Fixe box. Whether you are needing a cool and crunchy post-pool lunch or a taste of travel, let’s get cooking!

Island-Inspired Lobster Fritter Bowls

FOR THE FRITTERS:

• 1/2 cup sparkling water
• 1/2 cup cassava flour
• 2 tbsp tapioca flour/starch
• 1.5 tsp kosher salt
• 1 tsp paprika
• 1 lb lobster meat (claw/larger pieces preferable)
• 1/2 cup avocado oil (or high heat proof oil)

1. Carefully combine flours, spices & sparkling water in a shallow bowl.
2. Heat avocado oil in a skillet over medium high heat.
3. Gently sort lobster pieces into your larger pieces and smaller (nugget sized) pieces.
4. When oil is hot, place lobster pieces into batter and then carefully into the oil.
5. Fry lobster pieces for 30-40 seconds per side and place on paper towel-lined plate.

FOR THE BOWL:

• 1 large mango, sliced into large chunks
• 1 head of radicchio (or red cabbage), thinly sliced
• 1 Medium Jicama, sliced into strips
• 2 large sweet potatoes, peeled and sliced into rounds
• 1 large red onion, sliced thinly
• 1 large avocado, sliced

1. Roast sweet potatoes for 30 minutes at 375°F, remove the skin and slice into thin wheels.
2. Peel the jicama (I use a vegetable peeler), slice off the bottom and top to create a level surface, slice off the sides and thinly slice into squares before cutting them into match stick sized pieces.
3. Marinate the jicama in lime juice, salt and pepper for about 20 minutes to tenderize the pieces.
4. Slice radicchio, mango, avocado and red onion into thin slices or chunks.
5. Place sliced radicchio in bottom of a shallow bowl or on a plate.
6. Layer mango, red onion, avocado, jicama on top of radicchio and then place lobster fritters into bowl.

FOR THE DRESSING/SAUCE

• 1/2 cup mayo
• 1 lime, juiced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Pinch of salt/pepper
• 2 chipotles in adobo

1. In a blender, combine all ingredients for about 20 seconds on a medium speed.
2. Pour desired amount over lobster bowl, and save the rest for dipping extra jicama sticks!
3. Enjoy!

Let’s get real, I love a cheat day. Cheat meal… cheat week. When I am looking for the perfect way to indulge, it normally comes between two buns and is stacked to the high heavens. Dreaming of what would make for the perfect ‘treat yourself’ recipe during Hatch Chile Pepper season made it even more fun. The Hatch Chile Pepper is well known and loved where I live in Texas. In fact, the New Mexico Tourism Department certified the Hatch Chile Festival at Central Market (my local grocer) as the most authentic Hatch festival outside of New Mexico. So yeah, it’s a thing!

I’ve gone into my crazy mind and created this delicious rendition on the pepper popper and made it an undeniably tasty addition to my menu throughout this Hatch season. Combining the pepper poppers with my favorite guilty pleasure burger means a definite win in my book. I hope you’ll give these a go and enjoy them. Happy eating!

Hatch Chile Popper Burgers

For the Hatch Poppers:

• 1 egg beaten
• 2/3 cup almond flour
• 1/2 cup cassava flour
• 2 tbsp tapioca flour
• 3/4 teaspoon salt
• 1/4 tsp. Onion powder
• 1 tsp. Paprika
• 1/2 tsp. Garlic powder
• 1/2 tsp. pepper
• 1 Container roasted hatch chiles
• 1 Container kite hill cream cheese

1. Carefully remove the peppers from their packaging and place on a plate. Use paper towel to dry any excess moisture.
2. Place cream cheese, hot sauce, salt, pepper and garlic powder in mixing bowl and combine.
3. Lay peppers flat on a cutting board and using a spoon, carefully take a scoop of cream cheese mixture and place at larger end of the pepper. 
4. Roll the pepper tightly and using a toothpick, secure the pepper before breading.
5. Beat a large egg and place into a shallow bowl or plate.
6. Place almond, tapioca and cassava flours into a shallow bowl along with garlic powder, paprika, onion powder, salt and pepper.
7. Heat a shallow pool of avocado (or olive) oil in medium pan until hot and shimmery but before smoking.
8. Take rolled peppers and using one hand place into egg, then using the other hand roll into the flour making sure to coat completely.
9. Drop the peppers into the oil and let fry in pan for 1-2 minutes on each side then remove and place on paper towel-lined plate. Careful! These are hot.

For the burgers:

• 2 lb lean ground beef (makes for Texas-sized patties)
• Salt and pepper
• 1/2 tbsp garlic powder
• 1 tbsp hatch pepper juices (trust me!)

1. Mix all ingredients together and form 4 patties (or 6 smaller patties for double burgers, no shame.)
2. Lightly coat a large grill pan or grill with olive oil and bring to a medium high heat.
3. Place burgers on grill and cook to preferred doneness. Mine go for 10-15 min when the pan/grill is nice and hot.
4. Remove burgers and set aside to rest while the burger is built.

Tip: I build my burgers high and then love to “smash” them down before eating. Feel free to build yours however you’d like and don’t forget a napkin!

What’s the difference between a piano and a fish? You can tune a piano, but you can’t tuna fish!

Oh, but you CAN Tuna fish. In fact, when I am thinking about what kind of fish reminds me most of vacation or summer, Ahi Tuna is the first thing that comes to mind. Simply grilled outside or seared on a hot pan for just a few minutes, this hearty and healthy protein packed dish can be a real treat during the warmed months. I pair mine with a cool slaw salad with fresh pieces of mango mixed in for that special something that really takes it over the top.

If you are looking for an easy one pan and one bowl meal, I have you covered with this delicious recipe.

Seared Ahi Tuna Steaks with Mango Slaw

Ingredients:

• 2 Ahi Tuna (or Yellowfin Tuna) steaks (about 4 oz. each, at least 1.5″ thick)
• Coconut Aminos
• 2 tablespoon Avocado Oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper to taste
• 1 Package pre-made slaw mix (I get mine from Central Market)
• 1 Ripe Mango diced or cubed
• 1 teaspoon paprika
• 1/2 cup Mayonnaise (I prefer Whole30 Approved)
• 1/2 lime juiced
• 1/2 teaspoon Cayenne pepper
• 1 Sweet Onion diced (If you can find Maui Onion, perfect)

1. In a large bowl combine mayonnaise, lime juice, diced onion, paprika, cayenne, coconut aminos, pinch of salt and pepper to taste.
2. Toss in slaw mix and combine until evenly coated then place in fridge, covered.
3. In a large cast iron pan (or medium non-stick skillet) heat up avocado oil until hot but not smoking.
4. Pat dry and season Tuna Steaks with salt and pepper.
5. Place Tuna Steaks in pan or skillet and sear for 2-3 minutes per side.
6. Remove tuna and let rest for 3 minutes then slice about 1/2 in thick.
7. Toss diced mango into slaw and combine.

This post is sponsored and in partnership with Central Market. All thoughts and opinions are my own.

The summer heat is here and even though we can’t get on a plane and travel to a tropical island, I’m getting creative in the kitchen. It’s no secret vacations may look a little different this year, and that’s why through summer, Central Market is offering destination-based recipes and products, as well as inspirations for family fun at home.

When I thought about what would really make me happy and take my tastebuds on a journey, dessert came to mind. Something sweet to take away my cares and beat the crazy heat here in Dallas. I give you my Charred Pineapple Sundae with Macadamia Brittle, Toasted Coconut and Cookie “Sand”. It’s the ultimate treat and I simply can’t get enough of it!

Central Market has all the ingredients you need to kick things off so grab your favorite tropical shirt, some SPF (super pretty fruit) and that island vibes music station. Make it fun and transport yourself to your happy place even if you can’t be there in person! Who knew a staycation could be so delicious?

Charred Pineapple Sundae

Ingredients:

• For the sundae:
• 1 Pineapple cored and sliced length-wise
• 1 pint of Central Market Tahitian Vanilla Ice Cream (or vanilla ice cream of your choosing)
• 1 cup crushed Nutty Blonde Cookies (or vanilla wafers)
• 1 10 oz container Coconut Flakes
• For the brittle:
• 1 cup granulated white sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 1 1/2 cups macadamia nuts, chopped
• 1 tablespoon butter
• 1/4 teaspoon baking soda
• sea salt, optional

To make the macadamia brittle:

• Spray a large baking sheet with non-stick spray and set aside.
• In a large nonstick pan, combine the sugar with the water and corn syrup. Cook over medium heat, stirring occasionally, until golden brown. (This can take up to 30 minutes so be patient.)
• Stir in the nuts; cook, stirring constantly, until medium brown. Be careful not to burn! Remove from heat; quickly stir in the butter and baking soda. Pour onto the prepared baking sheet. Sprinkle with a little sea salt, if desired. Cool on a wire rack.
• When cooled, break into pieces. Store in a tightly covered container.

To build the sundae:

• Lay the crushed cookies on the bottom of the bowl
• Two scoops vanilla ice cream (you’ll want this super cold)
• Using a kitchen torch or baking for 10 minutes at 400F, toast the coconut flakes and add on top of sundae
• Break up the brittle and place a few pieces in and around the sundae
• Lightly torch and place sliced pineapple on top
• Enjoy!

Picture this, the snow is falling on a scenic castle in the middle of one of the worlds most enchanting places. You’re bracing yourself from the whip of a cold wind and the start of a winter storm. Suddenly, you realize that the expedition to get coffee across from your hotel may not have been worth it but you sure do feel cute.

These were all the emotions and thoughts running through my head as a ventured out for my daily caffeine fix. Only this time, I was in one of a beautiful city I’d never been to. This past weekend, I had the honor of attending a friends wedding in gorgeous Banff National Park in Alberta, Canada. Known for it’s incredible geographical wonders and wildlife, this park is absolutely a dream. From daily hikes where moose trotted along in the distance to amazing dining experiences filled with Canadian classics. I found my jaw on the floor more times than I can recall but I must say, if you ever have the chance to visit, you absolutely have to!

This outfit from Scotch & Soda served me well as I went about my sightseeing. I kept warm thanks to a chic wool blend jacket in a cheeky houndstooth design. One thing I made sure to remember is layers! Paired with a rib knitted long-sleeved tee, the jacket pops and I stayed warm on my walk. Staying stylish when the weather drops into the single digits (and below 0) is no small feat. To complete the look and stay on trend (hello, pleats!) I decided on these amazingly comfortable and functional slim fit dress pants.

Slip free is the way to be when stepping out in the Canadian tundra. For my footwear choice, it was all about complementing my look with an appropriate boot. Perfect for light snow and with waterproof features, I felt peachy in light snow in these gorgeous Chelsea boots.

So now that I’ve survived the great white north with a fashion minded midday stroll, I want to know how do you prepare for a late spring cold-snap?