Browsing Tag

greens

Green Grilled Pizza

June 28, 2017
This post is sponsored by Smokin’ O’s. All opinions are my own (I pinkie promise).

I’m kinda sorta freaking out over this grilled pizza right now. For one, I actually grilled the thing. Me! All by myself. Before getting into all of the food blogging shenanigans, I would have never even gotten close to a grill! But, eventually, after watching my dad cook meat countless times on our outdoor grill, I decided to try something new.

Allow me to introduce y’all to my second recipe of this years #cookoutweek:  GREEN grilled pizza! Major emphasis on the word “green,” because do I even need to explain? This pizza is the real MVP of any amazing summer cookout – fresh, vibrant, and packed with tons charred, fresh-off-the-grill flavors. And can we take a moment to appreciate how flipping amazing Trader Joe’s is? I mean, what other grocery store sells pesto gouda cheese? Pesto gouda cheese!!!

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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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Classic Tableside Guacamole

May 3, 2017

It’s hard to believe that May is already here… like whaaaat?? Where did April go? I feel like I’ve said this at the end of every month, but 2017 is already moving so fast. Before we know it, summer will be here and I’ll be sitting outside, in 100 degree weather, eating a big slice of bright red watermelon. I can’t wait! The first “official” day of summer is sometime in June, but here in Texas it’s going to feel like it a whole lot sooner. But first, before I get ahead of myself, we have to make it through May. Obviously because Cinco de Mayo is in a couple days, it’s only fitting that I share my classic tableside guacamole recipe with y’all!

One of my all-time favorite restaurants, Mi Dia From Scratch, serves this phenomenal tableside guac. They add in all of the essential ingredients needed to make basic guacamole (onions, avocadoes, tomatoes, etc.), but they throw in sundried tomatoes, bacon, and a whole bunch of other genius add-ins. Although I didn’t add anything fancy this particular batch, I listed them in the recipe below. Feel free to give them a try!

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Sweet Potato Breakfast Hash

February 18, 2017

When the weekend rolls around, I still like to eat a little healthier, but I’ll treat myself with something a little fancier. Last weekend, I was scrolling through Pinterest and I found a bunch of “skillet” recipes, which in my opinion, is genius. Then, this sweet potato breakfast hash was born! It’s packed with all sorts of deliciousness, like Italian sausage, onions, bell peppers, eggs, and the star of the show, sweet potato. And, it’s filled with all sorts of protein and nutritious vegetables, which is a perfect to start off your day!

Lately, I’ve been getting ready faster in the morning so I’ll have time to make a nice breakfast for myself before I head off to school in the mornings. I’m really proud of myself for that, because I used to not eat breakfast at all, and my stomach would growl during class! Embarrassing. Plus, I’d be super drowsy the entire day and almost inhale my food during lunchtime. So, because of this, my new year’s resolution is to eat breakfast, drink more water, and eat healthier in general. I’ve been having things like avocado toast, acai/smoothie bowls, breakfast burritos, and lots of fruit. Occasionally, I’ll treat myself with something a little sweeter like waffles or pumpkin pancakes (remember those??)

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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