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side dishes

Cashew Beet Dip

August 21, 2017

Y’all. The first day of school is already done and I’m EXHAUSTED! I can honestly remember the last day of school like it was yesterday, which makes it so hard to believe that summer’s already over. The long, lazy days of summer are behind us, and are quickly being replaced by long lectures, homework overload, and late-night cramming.

On the flip side, I’m super excited to have a fresh start to a brand new school year. Fall is coming up, which is so so exciting because… BEET SEASON! Woo-hoo! I bet you nothing could top my excitement for the arrival for these exciting autumn veggies.I’ve been waiting a whole year for them, along with pumpkin, brussel sprouts, and eggplant, to come in season. Plus, beets have so many health benefits, including improved blood pressure, brain function, and liver function. Delicious veggies and a happier, healthier you? Sounds too good to be true. But it is :) Today, I used the Gefen organic beets, which come peeled, cooked, and ready to be dip-ified. Continue Reading

Classic Tomato Bruschetta (#COOKOUTWEEK2017 GIVEAWAY!)

June 26, 2017

It’s that time of year, when everyone’s out and about, planning events for picnics, potlucks, cookouts, and summer parties. And who would I be if I didn’t join in with the festivities? Today’s post is super-duper exciting because right now, not only am I sharing this amazing classic tomato bruschetta, I’m thrilled to announce that #CookcoutWeek2017 is officially under way!!

I’m joining up with over 40 of my food blogger friends to bring you the perfect recipes for hosting the perfect summer get-together, whether it’s by the poolside, at the park, or in your backyard. If that isn’t exciting enough, we’re also have a giveaway featuring products from the brands who have made this year’s #CookoutWeek possible! By entering, you could win:

  • From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
  • From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
  • From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
  • From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
  • From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
  • From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha

This entire prize pack has a total value of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media. You can enter the giveaway at the bottom of this post.

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Tomato Soup (sundried tomatoes & turkey bacon)

April 20, 2017

Recently, I planted some tomato seeds. It’s actually been pretty humid this week, so even though I haven’t watered them in a couple of days, I think they’re still okay. I guess I can still get nice, red tomatoes from Whole Foods, if I manage to forget about my poor tomato plants. I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. It’s got a fun twist that includes two secret ingredients… turkey bacon and sundried tomatoes.

Let me explain.

I baked about a cup of sundried tomatoes, cut in half, in the oven for 4 hours at about 200 degrees fahrenheit. I drizzled them with some olive oil and salt and pepper, and they were amazing! If y’all haven’t tried making your own, I’ve linked a more detailed tutorial here. Also, I’m not the world’s biggest fan of regular bacon, but I was at Whole Food’s the other day and saw some in the meat section, and decided that I had to try it. And I guess I enjoyed it! If any of y’all haven’t had it before, it basically tastes like chicken, but in the shape/texture of bacon. So now I can say I (kind of?) like bacon, I guess!

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Strawberry Shrimp Salad

July 7, 2016

*This recipe originally published on July 7th, 2016, and updated on June 21st, 2017, with improved measurements and ingredients. If you wish to see the original recipe, please contact me.

As much as I love salads from Whole Food’s, nothing really beats a good ol’ homemade salad. I threw together this shrimp salad a couple days ago, I couldn’t resist taking a couple pictures and share this with y’all!

Strawberry Shrimp Salad - My Southern Sweet Tooth

What I love about salads is that you can customize it however you want to make it how you like it, and there are no exact measurements and ingredients needed to make it perfect. I just gathered up a few of my favorite salad toppings (shrimp, avocado, feta, etc.), and tossed it in a few of my favorite greens, along with a lemon salad dressing. Because salads are versatile, healthy way to satisfy any craving, you can easily switch out any of the ingredients that you don’t like!

Strawberry Shrimp Salad - My Southern Sweet Tooth

Here’s a fun fact about me that basically everyone nags at me about: I don’t do salad dressing. I just don’t. Believe me, I’ve tried to ease myself into tolerating things including (but not limited to): honey sriracha, peanut thai, blue cheese, and even dijon mustard. For me, the ingredients added to a bed of leafy greens gives enough flavor, especially since I’m using marinated shrimp, strawberries, feta, and nuts!

Strawberry Shrimp Salad - My Southern Sweet Tooth

Since this was my dinner, I needed a little extra protein to help fill up my stomach. I opted with shrimp, because a) I love seafood, and b) I’m not the biggest fan of meat. If you eat a vegetarian diet, I’d substitute with chickpeas or black beans! The shrimp pairs wonderfully with the tangy salad dressing, and the bright red strawberries. Keep in mind, even though the recipe I have listed below has exact measurements, you can always adjust the portions and substitute ingredients for each other. I’ve substituted strawberries for raspberries before, and this salad tastes just as delicious!

Now it’s your turn.. make it yourself and, trust me, you’ll be wondering where a recipe like this has been all your life ;)

Strawberry Shrimp Salad
 
This strawberry shrimp salad is tossed in a simple, tangy lemon vinaigrette dressing. Added nuts give the salad a satisfying crunch, while the avocado gives it a smooth, creamy texture!
Author:
Ingredients
Lemon Vinaigrette Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 4 tbsp balsamic vinegar
  • salt and pepper to taste
  • ½ tbsp lemon zest (optional, but for added flavor)
Salad
  • 1 lb shrimp, peeled and deveined
  • 6 cups spinach
  • 2 cups strawberries, chopped
  • 1 avocado, chopped
  • ½ cup feta cheese
  • ½ cup chopped pecans
Instructions
  1. In a mason jar, add olive oil, lemon juice, balsamic vinegar, salt and pepper, and optional lemon zest. Screw the lid on tight, and shake for about 30 seconds, until the oil is evenly distributed within the dressing. In a zip-tight baggie, combine shrimp and half of the vinaigrette. Place in the fridge to marinate for about 30 minutes.
  2. After the shrimp has finished marinating, heat a cast iron skillet to medium high heat. Cook the shrimp until pink, about 2-3 minutes on each side. Toss together spinach, cooked shrimp, strawberries, avocado, feta, and pecans. If you are not eating it immediately, refrigerate salad and dressing separately until later use. If serving immediately, sprinkle over remaining salad dressing, and garnish with extra fruit. Enjoy!

xx, Ashley