Cumin Lime Shrimp on Avocado Toasts

Holy southwestern kick, eh? I’ve really been in a put-cumin-and-lime-on-everything. Sorry….? Not really. This is real life what we’ve been eating around here.

I’ve been cooking so much more than usual, which has been a ton of fun for me. I’ve been overflowing with creativity and recipes are just coming to me, so I can’t really complain. I’m just living for quick and easy recipes that pack a lot of flavor. I keep saying this, but come lunch time, I want something to look forward to, but I also really want it to be quick.

Oven Baked Crispy Southwestern Won Tons with Spicy Cilantro Ranch Dressing

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Have you guys been ordering your groceries since we’ve been quarantined? Or just, in general ordering groceries? Then you know the whole, put this in my cart and pray this is what actually comes, right? So, these southwestern won tons were really supposed to be southwestern egg rolls. I ordered the egg roll wrappers, but the won tons are what came.

So, before we even really get into this recipe – just know, it will work with egg roll wrappers. And clearly it works with wonton wrappers. And it’s really all just a vehicle to get that spicy ranch dressing in your mouth. You’re welcome.

Roasted Shredded Brussels Sprouts on Hummus Toast

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Quarantine has really challenged me to step up my lunch game. Having just gone back to work, it’s nice to have something to look forward to and not have a #saddesklunch. It feels like a blessing to be home and have the space to be a little more creative, especially in the middle of the day.

These hummus toasts come together in just 20 minutes, most of which you’re just roasting up the brussels sprouts. You use store bought hummus, spread it over the toasts, spread the brussels sprouts over them and BAM you’ve got lunch, sis!

Pulled Adobo Chicken Tacos with Pineapple Salsa

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Have you noticed yet how into spicy, Mexican, southwestern inspired dishes I am right now? I’ve got even more coming! I’m trying to space them out for you, but really, I need to tell you about this pulled adobo chicken I’ve been making! So far, we’ve had this chicken on its own, on sliders, in a burrito bowl and these tacos!

And today is #tacotuesday, so what better day to share this recipe with you?

Candied Bacon Panzanella Salads with Rye Bread Croutons

If you can’t tell by now, we are totally feeling the panzanella lately! Last week, it was the salmon panzanella, this week, BLT’s! These are kicked up a notch with candied bacon and I used rye bread for the croutons. Let me tell you. That rye bread is killer in this salad!

Candied bacon is simple to make – just a bit of brown sugar and some maple syrup. I used Bushwick Kitchen’s Spicy Maple for this batch – so good! If you follow on Instagram, you know how hard I stan for Bushwick Kitchen. Scroll towards the bottom of the post for all my favorite BK.

Oven Roasted Salmon Panzanella Salad

Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.

The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!

Chickpea & Pepper Salad

This one is fondly known around here as the “pizza salad.” All of the spices combine together and kind of, sort of, if you close your eyes, taste a little bit like pizza. Listen, when you’re trying to lighten up a few meals, this one is a good choice – the flavors hit the spot and has enough protein that it’s satisfying.

This is a great recipe for meal prep – the flavors really develop in the fridge, or if you just need to whip up a quick lunch on a weekday between zoom meetings.

Deviled Egg Salads

I think my obsession with deviled eggs started in college, when I would just grab a few hard boiled eggs, a packet of mayo and a packet of mustard and make deviled eggs in the cafeteria. You know I love salt, and I also love mustard, so deviled eggs really became a vehicle for salt and mustard to get in my mouth.

I started making this deviled egg salad, because, lets be honest, peeling and making deviled eggs look pretty is so tedious. And what is more frustrating that eggs that don’t peel well when you’re trying to make some deviled eggs? Even when you put baking soda in the water (more on that later).

15 Minute Personal Pizzas

I think if I had to choose one food to eat for the rest of my life it would be pizza! The best thing about these pizzas, besides being utterly delicious is that you can have them ready faster than you can order delivery.

There are three keys to making the perfect pizzas at home – a really hot oven, a cast iron skillet and fresh dough.

10 Minute Chicken Tostadas

Anyone else keep putting on jeans just to keep themselves in check during quarantine? I’m finding myself reaching for comforting food, and definitely baking more than usual, so we are trying to reign it in a little over the next few weeks. These chicken tostadas are so quick and easy. You can 100% customize them, and they’ve got a reasonable calorie count for how much flavor they pack.

So, you do you on these, but you definitely want to make this cumin lime crema. You can put it on anything – grilled chicken, veggie kabobs, some crispy potatoes – anything!