Toast-for-dinner is one of my go-tos for nights when I have no time, or get home late, or feel incredibly uninspired. And then, every time we do actually have toast, it always feels like such a little treat!
It’s such a simple idea that once you make a few different variations, you’ll have them in your back pocket when you need a quick meal or are having one of those no-idea-what-to-make-for-dinner kind of nights.
Guys, I whole heartedly intended to make churros from scratch. And then, I was like, nope. Hard no. Let’s make cheaters. So. Here we are today, with churro bites that literally require 4 ingredients. Okay, plus maybe some raspberry “sauce” (2 ingredients) and caramel (store-bought) for dunking.
Maybe you’ve seen this short cut before, but it’s one of the. best. to have in your back pocket for a super quick donut-y dessert.
Guys! I forgot to share this recipe a few weeks ago when blood oranges were in season (read: were my obsession). With or without them, this citrus roasted salmon with jalapenos is hands down my new go-to recipe for roasted salmon. There’s so much flavor you can totally make it for dinner guests, but also really makes a weeknight dinner feel special. We can’t eat plain chicken and broccoli every night, right?
I mean, doesn’t that just look amazing?! I think I’ll have to make it again tonight since it’s Good Friday – no meat! But really. This is basically the equivalent of plain chicken and broccoli just actually good with a lot of flavor. But there’s practically nothing to this!
I think it’s important to have a few reliable go-to recipes you can make for any meal of the day, from breakfast to brunch to dinner or a snack. You all already know how much I love a you-do-you-boo recipe, and this is definitely one of those. A Shahshuka is easy, simple, quick and totally customizable to your preferences. Don’t like feta or olives? Leave them out. Not feeling cumin? Skip it. Don’t like it spicy? Totally fine!
A Shakshuka is traditionally an African dish with eggs baked into a seasoned tomato sauce. You’ll see so many different varieties of shakshuka, even green shakshukas. You’ll see it with different spices, with or without red peppers, with or without feta and olives. This is just my favorite way to make it. Once you master the basics, you’ll be able to whip this up in no time with a few ingredients you likely always have on hand.
You don’t need anything fancy to make shakshuka, either! Just a nice big skillet. And hey, you could even make this smaller! Use a few ramekins or a smaller baking dish and a smaller can of tomatoes – shakshuka for one? Yes, please!
When I was getting ready to make this guacamole, I realized I didn’t have any tomatoes! Can you imagine my horror? Then I remembered an episode of TSC’s podcast where they interviewed Dr. Steven Gundry. Now, I don’t want to go down this rabbit hole of the Plant Paradox and what veggies are OK and which aren’t. But, he said in the episode that traditional guac does not have tomatoes. Never knew that! So, I remembered that moment from the podcast just in the nick of time before I ran out to buy a tomato to make guacamole.
I think part of me loves guacamole so much, and really avocado so much, because it’s such a good vehicle for salt. And y’all know how much I love salt! But really, I would encourage you, unless you have a health reason not to, to up the salt on your guac! It brings all the flavors together. I start with about 1/4 tsp of salt per avocado, mix all the ingredients up and then I taste with a chip. I think the key is to taste with whatever dipper you are serving, because if it’s a salty tortilla chip you have to account for it in the guac. Just taste as you go!
I love how a homemade guacamole tastes fresh – don’t you think? And it’s really so much better than a prepackaged guac from the store. I will say, though, if you don’t have the time or you can’t find ripe avocados (or yours haven’t ripened yet), the store-made Whole Foods guacamole is so, so good. I am game for buying their guac any day. Don’t buy the stuff that’s vacuum sealed in plastic, it’s not the same. Just make it!
What would the point of Thanksgiving be without mashed potatoes?
YASSS, as they say. These goat cheese mashed potatoes are my all time favorite. If you’re not the biggest fan of goat cheese, just stay with me here. I promise you don’t really taste it – the goat cheese adds a little tang and a lot of creaminess to the potatoes.
It’s also important to toss two little pats of butter on the top, ya know, to get all that melty goodness in there for a finishing touch. Also, chives, which I apparently forgot, look lovely on top of the mashed potatoes!
So just how many potatoes do you need? This recipe accounts for 8 people, but you can increase the proportions easily! It’s 1 medium potato per guest and 1 oz of goat cheese per guest. Easy!
Goat Cheese Mashed Potatoes
Yield: 8 servings | Time: ~60 minutes
Ingredients
8 medium yukon gold potatoes, of similar size
8 quarts of water, or enough water to cover the potatoes by at least 1 inch
8 ounces of goat cheese
1/2 cup of whole milk or cream
4 tablespoons of butter
Salt & pepper to taste
Garnish: chives or parsley; pat of butter
Directions
Bring pot of water to a boil.
Add salt, like you would salt a pot of pasta, and whole potatoes.
Boil for about 35 minutes or until easily pierced with a fork.
When the potatoes are ready, dump into a collander and allow to drain. When the potatoes are cool enough to handle, gently peel the potatoes. I like to leave some skin on!
Melt 4 tablespoons of butter in the same pot, turn the heat off and add the potatoes. Pour milk or cream over the potatoes and start to mash until it’s just about the consistency you prefer. I like some chunks in my potatoes!
Add in the goat cheese and stir until just combined. Don’t over stir or you’ll basically end up with really delicious cement. Salt & pepper to taste.
Tip 1: You can make this ahead! Just reheat with a little milk/cream and taste as you reheat. It may need more butter, goat cheese, salt & pepper.
Tip 2: Boil your potatoes in chicken broth! I add some bullion to the boiling water, I’m convinced it makes these goat cheese mashed potatoes even better.