A light and fresh take on #FFTacoTuesday
It is safe to say that majority of my Taco Tuesdays are focused around some type of red meat or poultry option for the protein. So, when I’m faced with a pescatarian, or looking for a little bit of a lighter and fresher option, fish is where I turn to. However, in typical #FFTacoTuesday theme, I have to keep things interesting. I can’t just serve any fish taco, it has to be different. That is why I created these tropical salmon tacos: complete with some delicious spiced fish, the crunch of cabbage and romaine, and tropical hints of a delicious fruit focused salsa. Hell, you may even believe in you’re in the Caribbean midway through the meal (we can all dream…)
Joe’s best addition to FF
As if you all can’t already tell, I’m enduring a serious love affair with all things lamb. Sure, I always liked lamb chops – an appetizer at any wedding or event you can guarantee I’m chasing after – but recently, it’s been taken to whole new levels. By trying different cuts of lamb, my eyes have been opened to endless possibilities and I am so ecstatic about it and ready for this ride of all things Greek dishes. The other week, when I mentioned to Joe that we should work on clearing out our freezer that happens to be filled with different cuts of meats, he suggested lamb meatballs. Truly, I’ve never loved him more. Usually he is a “whatever you’re in the mood for” kinda guy, which, I always appreciate, but there are nights where I need direction and this was one of them. Fortunately, we happened to have the majority of the fixings needed for this dish in our fridge so it was a no-brainer. He was at first not into the idea of pesto pasta as the base, but I’d say his cleared plate and request for seconds was the real sign that he enjoyed the meal. If you’re intimidated by cooking lamb, this is the perfect dish to start with!
The change-up you never knew your tacos needed
There is maybe only one thing that Joe loves more than Taco Tuesday, and that is buffalo chicken. So much so, that when Sweetgreen took their buffalo chicken salad off their menu, it may have been the saddest day of his year. Last week, when I was at a loss for what to throw together for that week’s TT experiment, with the nostalgia and heartbreak of the Sweetgreen salad still fresh, Joe’s eyes lit up with love when he proposed the idea of buffalo chicken tacos. Although not a personal favorite flavor of mine (I know, the blasphemy), there was no way I could deny the request after seeing that type of spark of joy. I am proud to say, that not only were this a huge hit in his opinion, and, potentially, helped him forget about his lack of salad lunch option availability, but I also fell in love. Looking to switch up your taco spread with an unusual combination but one that everyone loves? Look no further.
Whole rack of lamb, vegetable quinoa medley, and a kale salad
I’m a big fan of lamb no matter the day, but I specifically love that Easter provides a tradition, for many families, to roast a whole rack. Now, while this dish is, and always will be, the star of this meal, you can’t forget to dress it up with some delicious sides. While I was creating this recipe I realized that, about five years ago, Freckled Foodie was truly born on Easter weekend. My mother was traveling somewhere and we had somehow become responsible for hosting over 10 people for an Easter lunch. Instead of cancelling on everyone, I, not quite knowing what I was doing yet, decided to step in and run with the task at hand. That Easter was the first time I confidently prepared a meal for a large group of people; proving to myself that I was not only able to, but also that I loved it. This meal is the prime example of a pretty effortless and healthy Easter spread that will impress your guests, taste delicious, and not break the bank. With the lamb being the center of attention, you are able to pair it with some delicious, yet affordable and quick, sides. If you’re in charge of cooking, here is your answer!
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My favorite meal for a crowd
People often ask me, “what is your favorite dish to make?”. As someone who know cooks at an extremely frequent rate, that is an extremely difficult choice to make. How the heck can I choose just one dish!? After spending some time debating and reassessing all of my favorite foods, there is one meal that I always come back to: whole roasted chicken with root vegetables. There is something so comforting, loving, and warming about this dish. To me, it feels like home, so it is the perfect way to welcome people in to mine. When I was making this dish for a Sunday night dinner in a few weeks ago, I was shocked to see I hadn’t posted a recipe on my site yet. How can I claim this is my favorite thing to make if I haven’t shared it with all of you yet!? Here is to hoping that you too enjoy this meal as much as I do and that it not only fills your home with delicious scents that I can only label as “cooking”, but also warms your soul.
Like most people, one of my favorite food combinations is banana, chocolate, and almond butter. Truly, is there anything better? I’m always looking to get my fix in somehow and majority of the time that method is through dessert. As a lover of all things cake, this recipe seems like a no-brainer, so I am quite confused how it took me this long to create something like this. Nonetheless, I am excited to have this recipe in my back pocket for any dinner party to come. It is so easy to throw together and is the perfect dessert to toss in the oven while your crowd is enjoying dinner. Not only does it cook itself, but it leaves your apartment smelling like a delicious ball of heaven.
A flavorful combination of two of my favorite things
I wish I was lying when I said these tacos legitimately came to me in a vision like format. I was lying in bed, day-dreaming, before getting up and starting my day. Usually, and embarrassingly, a lot of this time is spent thinking about food. No lie, it is often the first thing I think about when I wake up. Moments like this, I’m grateful for these “visions”, because it gave me this incredible combination. I don’t know why I’ve never thought about combining these two delicious things (tacos and Greek food), but oh my God, am I glad I did. I have a recent, and serious, love affair with Greek food, and majority of it is centered around the flavorful punch lamb packs to a dish. These tacos are no exception.
Can’t wait to have you all involved!
March madness meal prep edition… Let’s get it!
I’m excited to announce a fun new project I’m working on that combines two of my favorite things: meal prepping and the idea of competitive sports. Sure, you may not be *playing* a sport during this challenge, but I’m taking a bit of the structure from one of my favorite athletic events (March Madness) and putting my own spin on it. Interested? Here’s how it works:
A new take on #FFTacoTuesday
This past week my girlfriend and her fiancé came over for a birthday celebratory Taco Tuesday and, when I gave her some meal options, she immediately jumped at the idea of a steak fajita night. Dare I begin #FreckledFoodieFajitas on top of #FFTacoTuesday!? Probably not, but it was a fun mix-up! Plus, oh steak, how I love you. For a food that so many people love, I find a lot of us are intimidated by the act of cooking it. Sure, having a grill is pretty damn sweet and makes the entire process way more simple, but after living in NYC for almost 6 years and relying solely on my cast-iron skillet, I think I may enjoy the end result more than a grilled steak. Surprisingly (or not, depending on who you ask), I find a cast iron steak to have more flavor. To help those of you intimidated by the task, I’m dumbing it down with a super at-home easy to follow tutorial of how I make my steak so crisped on the outside with that perfect medium rare middle.
The perfect football Sunday indulgence
As I’ve mentioned in a former post, pulled pork has a special place in my heart thanks to my mom and her ability to serve it at every possible family gathering without anyone ever getting bored of it. In fact, I have a friend who comes over solely around these said holidays just to devour a few bites straight from the pressure cooker. When I was thinking about what to serve at this past snoozefest of a Super Bowl, pulled pork was the first thing that came to mind. We weren’t sure how many people were coming, we had planned this gathering very last minute so I didn’t have much time to prep, and I felt downright lazy when faced with the idea of cooking all day. Instead, I stuck to my mom’s foolproof plan and added a bit of a cheesy and indulgent twist. One of my favorite things to do at prior lacrosse tailgates or at my parent’s infamous Christmas party is combine the homemade pulled pork with some of the mac and cheese that always seemed to conveniently be served next to it. A spark went off in my brain and immediately decided what we’d be having for the big game: pulled pork mac and cheese. Let it be said that by no means is this as “clean” as majority of my recipes on here. I’m usually not one for adding butter and I typically don’t cook with a lot of cheese, but this dish just felt right. Plus, it’s the god damn Super Bowl – a time to worry less about eating vegetables and more about whether any game will ever compare to 2018’s. Plus, I’d venture to say this home cooked dish is still healthier than any comparable you could purchase or order from a restaurant.