Avocado Crema
I love guacamole and hate that it goes brown so quick — turning it into a crema buys you another few days of that pretty green.
Recipes
Course
Party size
Protein
Keep it simple
Season
Holiday
Occasion
Other
Berry Mocktail
Fruity. Minty. Beautiful.
Boiled Ground Beef
Pillowy. Non-greasy. Flavorful. Beef.
Bougie Grilled Cheese
A grown-up grilled cheese with gouda, manchego, basil, tomato, and serrano ham—made for dunking in creamy tomato basil soup.
Chicken Stock
The homemade stock half my recipes lean on — built from bones out of Premier Meat Market.
Citrus Vinaigrette
Citrus and herbs — one little dressing that bends to whatever's on the plate. I make it ALL. THE. TIME.
Creamy Chicken Tortilla Soup
An indecisive scroll through the HEB app, made my own — mushrooms for the BF, avocado for me. Rotisserie chicken does most of the work.
Creamy Mushroom Bisque
Built on chicken stock I made from the bones up — topped with sourdough croutons and a drizzle of chili oil.
Creamy Tomato Basil Soup
Transform leftover red sauce into a rich, creamy tomato basil soup that practically begs for a grilled cheese
Goat Cheese Mashed Potatoes
Smooth, creamy, and slightly tangy, these mashed potatoes ... I have no more words - I'm just hungry now.
Hangar Steak
Buttery hangar steak from Premier Meat Market — the star of Wajita Wednesday, seared hot and sliced against the grain.
Lamb Burger with Goat Cheese and Blueberry Glaze
Lamb chops were too expensive, Shepherd's Pie too "winter." The BF said "burgers" and the goat cheese and blueberries did the rest.
Lamb Chops
Ryan's favorite protein - I love that he's so bougie - we're a perfect pair!
Mango-Jalapeno Orzo
Born from my mom's leftover mango chutney and a slow Wednesday afternoon at the stove. The version that finally got the ricotta to behave.
Mexican Rice
Use a rice cooker — fluffy, savory, a fajita-night essential.
Orange Cheesecake with Chocolate Crust
Cheesecake doesn't feel like baking to me — it feels like cooking. Cocoa and a pinch of cayenne in the crust; a goat-cheese tang in the filling.
Orange Salsa
The slight hint of orange makes this salsa incredibly addictive!
Pickled Jalapeno Puree
Stolen from my mom's fridge — puréed pickled jalapeños spread the heat evenly, so every bite gets the same little kick.
Red Sauce
My mom's red sauce recipe edited (barely) to make it my own (with my mom's blessing). It's good stuff, y'all.
Refried Black Beans
Black beans made bougie with homemade chicken stock — the quiet backbone of fajita night.
Savory Blueberry Glaze
Pancetta, balsamic, blueberries — savory and jammy, fifteen minutes from cold pan to luxurious glaze.
Scallops
Fresh, minty, and beautifully green pea puree with decadent, buttery scallops... YUM!
Seared Mushrooms
Umami mushrooms, seared in a dry pan until golden — the mushroom layer on Wajita Wednesday.
Spicy Watermelon Mocktail
Sober May meets Cinco de Mayo — blended watermelon, a little pickled jalapeño heat, a tajín rim. 'Twas YUM.
Toni's Carrots, with whipped cheese & lemon vinaigrette
The BF calls these my "cheesy carrots." Pretty enough to plate, gut-good enough to repeat — loosely inspired by a plate at Squable that the four of us inhaled before anyone thought to take a picture.
Yogurt
The night I wanted ice cream and didn't have any. Round two went in the cart on purpose.
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