This weekend we are hosting some friends to watch the Super Bowl and I have been planning our menu. Yes, I know, the Cowboys are not in the Super Bowl and are kind of terrible, but a girl can dream! The easiest thing for me to whip up when hosting is a simple cheese board. I usually have a few types of cheese in the fridge, and I pretty much always have prosciutto on hand. I like to offer something creamy (usually brie), sharp cheddar, and either gouda or something strong (like blue cheese). Trader Joe’s has a great cheese selection for a reasonable price as well as a large box of assorted crackers to please all guests. I also like to add nuts, dried fruit, and honey or jam to give either a savory or sweet flavor. Trader Joe’s sells honey with the honeycomb in the jar, and I like to add the honeycomb to the board for presentation (yes, you can eat the honeycomb). A few other things on our Super Bowl menu will be spicy chicken salad, spinach artichoke dip, sausage balls, and of course chips, queso, and guacamole. Shop my cheese board and knives as well as a few other favorites below! xoxo

Images via Alex Phillips.

Images via Alex Phillips.

Print Simple Winter Salad Recipe

Trader Joe’s Cruciferous Crunch Collection

Dried Cranberries

Pomegranate Seeds

Goat Cheese

Pecans

Trader Joe’s Green Goddess Salad Dressing

Call me basic, but if avocado toast is on a brunch menu, I am ordering it! Alex and I started making avocado toast for breakfast on the weekends and it has slowly crept its way into my weekday lunches. It is quick to make, nutritious, and filling. I am sharing my favorite toppings and ingredients to make avocado toast in four ways. There are so many great variations and these are just a few of the ones I keep going back to. Sometimes I even like to find random ingredients around the kitchen to create something new and different. I really love the flavor and texture of Trader Joe’s Multigrain Sourdough Bread, but if you are looking for a healthier alternative I recommend GG Scandinavian Bran Crispbread. I also discovered Trader Joe’s Everything but the Bagel Seasoning, and it is a game-changer for avocado toast. I have listed the toppings to recreate four of my favorite avocado toast styles below! xoxo

Images via Alex Phillips.

Print Avocado Toast Recipe 

Trader Joe’s Multigrain Sourdough Bread or GG Scandinavian Bran Crispbread

Trader Joe’s Everything but the Bagel Seasoning

Red Pepper Flakes

Lemon Juice

Chèvre (goat cheese)

Pomegranate Seeds

Heirloom Tomatoes

Prosciutto

Egg Over Easy

Cut a slice of Trader Joe’s Multigrain Sourdough Bread in half and toast to your liking. Top each half with one half of an avocado. Top as you see fit. Classic Toast includes Trader Joe’s Everything but the Bagel Seasoning, red pepper flakes, and lemon juice. Pomegranate Toast includes chèvre (goat cheese) and pomegranate seeds. For Pomegranate Toast, I recommended toasting the bread a little longer for a more crisp finish since the cheese and avocado are so creamy.  Tomato Toast includes heirloom tomatoes and Trader Joe’s Everything but the Bagel Seasoning. Over Easy Toast includes prosciutto, one egg cooked over easy, and Trader Joe’s Everything but the Bagel Seasoning.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas

Images via Alex Phillips.

Print Tortilla Soup Recipe

32 ounces of chicken broth

28 ounces diced fire-roasted tomatoes

14 ounces diced green chilies

1 package McCormick taco seasoning mix

2 chicken breasts

1 white onion chopped

8 yellow corn tortillas

1 Tablespoon olive oil

1 teaspoon salt

2 teaspoons cayenne pepper

1 cup shredded Mexican style cheese blend

In a large pot, combine chicken broth, fire-roasted tomatoes (drained), diced green chilies, and the McCormick taco seasoning mix. Cook on medium heat until liquid comes to a boil, then add chopped chicken breast and white onion. Cook on medium heat for about 20 minutes or until chicken is cooked thoroughly. An alternative would be to combine all ingredients in a slow cooker and cook on low/medium for 5 to 6 hours.

Cut yellow corn tortillas into long strips, each about an inch wide. Spread tortilla strips on a nonstick baking sheet, drizzle with olive oil, and sprinkle salt and cayenne pepper on top. Make sure the stripes are evenly coated with the seasoning mixture and spread out on the baking sheet. Bake at 350 degrees for about 15 minutes or until golden brown color. Top warm soup with shredded Mexican-style cheese and toasted tortilla strips.

During the holidays we spent half of our time with family in Dallas and the other half visiting family in Houston. Christmas morning we were in charge of providing breakfast for our Dallas family. This breakfast casserole was the perfect solution to feeding a large group on an already chaotic morning. I made the breakfast casserole a day in advance, froze it, and reheated it that morning. We typically add a little heat to most of our food, so I like to garnish this dish with Chipotle Tabasco. xoxo

Images via Alex Phillips.

Print Breakfast Casserole Recipe

1 pound turkey breakfast sausage

1 white onion chopped

32 ounces frozen diced hash brown potatoes

8 large eggs

1 1/2 cup low-fat milk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons paprika

14 ounces diced green chilies

2 cups grated cheddar cheese

In a large skillet, cook the sausage until browned, then transfer the sausage to a plate lined with paper towels. Using the same skillet, sauté the onion until translucent and add in the hash brown potatoes until potatoes are tender. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Stir in green chilies, cheddar cheese, sausage, onion, and potatoes. Pour the mixture into a large casserole dish. Bake at 375 degrees until the top is browned and the center is set, about 45 minutes. Garnish with Chipotle Tabasco for an extra kick.

Looking for more breakfast recipes? Check out my posts here:

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas

This past week I have had a constant fire in the fireplace, have been cooking spicier dishes, and living in grey sweatshirts. Seriously, this Madewell sweatshirt is so soft and warm! One of the spicier dishes I like to make, and of course, Alex’s favorite is my “Almost Gumbo”. The “almost” is important because while this dish has a lot of the same ingredients as traditional gumbo, I do not make a roux. However, I do add a large amount of Old Bay seasoning and Tabasco for a little extra heat. I have included the full recipe for my Almost Gumbo below, enjoy and stay warm! xoxo

Images via Alex Phillips.

Print Almost Gumbo Recipe

8 Tablespoons unsalted butter

2 green bell peppers, cut

2 celery stalks, cut

1/2 lbs. okra, cut

1 large onion cut

6 canned whole plum tomatoes

14 ounces low sodium chicken broth

2 Tablespoons Old Bay seasoning

2 Tablespoons all-purpose flour

1/2 teaspoon paprika

1/2 teaspoon coarse salt

1 Tablespoon Chipotle Tabasco

1 lbs. large shrimp peeled

1 lbs. turkey or chicken sausage

2 cups cooked white rice

Melt butter in a large pot over medium heat. Add flour and stir until lightly brown (3-4 minutes). Add bell peppers, onion, celery, and okra, stirring occasionally until softened (about 7 minutes). Add tomatoes, broth, Old Bay, paprika, salt, and Tabasco. Bring to a boil; reduce heat and let simmer until mixture is slightly thickened (about 20 minutes). Stir in shrimp and sausage, and cook until shrimp is cooked through (3-5 minutes). Serve over rice.

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