all things food
Country Style Ribs are just what you need when grilling outside isn’t an option! Coated in a flavorful homemade rub and smothered in tasty barbecue sauce, these ribs are the ideal main dish for any occasion.
Our vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!
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Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!
Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.
Here’s what you’ll need to make this cauliflower tacos recipe:
I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:
Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.
See how we calculate recipe costs here.
Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.
Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.
Warm 1 package of flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!
Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!
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This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
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Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!
During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.
Here’s what you’ll need to make this shrimp po’ boy recipe:
Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
See how we calculate recipe costs here.
To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
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This Chicken Sausage White Bean Skillet is a quick & easy one-skillet meal that’s filling, budget-friendly and delicious!
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I think it’s time I told you about my love for chicken sausage. I don’t know when it started, but it definitely runs deep. This Chicken Sausage White Bean Skillet is made with pre-cooked smoky chicken sausage to save you time and creamy white canned beans to save you money!! And I’m always excited to share a one-pan dinner meal with you, so this is one you’ll want to keep in your back pocket!
My goal was to create a quick skillet meal that reminded me of slow-cooked beans and ham. You know the beans that cook for hours in a big pot and soaks up all that delicious flavor from a smoky ham hock bone? Yes, that was the goal. And I think I got pretty close! ;) Here’s what you’ll need:
Yes! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.
Although the beans will thicken quite a bit after storing in the refrigerator, it will still taste great the next day. So feel free to store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat easily in the microwave until warmed through.
See how we calculate recipe costs here.
Currently this is my favorite brand of smoked chicken sausage, but you can use whichever brand you like.
Slice 4 fully-cooked chicken sausage links into round medallions about ¼ – ½ inch thick.
Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of oil along with 1 small diced yellow onion and 2 minced garlic cloves. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.
Add 2 15oz. cans of drained cannellini beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with 1/2 tsp salt, 1/2 tsp dried oregano, 1/4 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper. Then pour in 1 cup chicken broth. Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.
Add 2 cups chopped spinach to the skillet, allowing the heat to wilt the spinach. If your bean mixture has gotten a little too thick feel free to add 2 Tbsp of water at this point.
Now add the browned chicken sausage to the skillet. Gently stir with the beans to combine.
Now all that’s left to do is enjoy with some crusty bread and maybe a quick side salad. A simple one-skillet meal for the win!!🙌
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A healthier take on this comfort food staple.
A healthier take on this comfort food staple. This smoky, sweet, and perfectly charred BBQ Grilled Tofu recipe will make you forget all about meat—it’s THAT good!
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If you invite me to your cookout and I see you’re serving this BBQ Grilled Tofu, please break it to me gently that I can’t live with you forever… because I’ll try! Tofu is so versatile, but I personally feel like extra firm tofu is always the way to go. The texture is consistent and pleasant (especially if you freeze it first!), and it’ll adopt whatever flavor you tell it to. For this recipe, I add some sticky BBQ sauce and sexy grill marks to make it EXTRA smoky and delicious. Even the most discerning meat lover will want to dig into this budget-friendly veggie option!
This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.
Tofu is made from soybeans, water, and a coagulant (an ingredient that helps the tofu solidify) and dates back over 2,000 years ago to China. The soybeans are soaked, ground into a milk-like liquid, and then curdled with the coagulant to separate the curds from the soy milk—similar to how cheese is made. The curds are then pressed to create the tofu we know and love.
Tofu is high in protein and contains ALL the essential amino acids your body requires to function like a Baywatch lifeguard this summer! It’s also rich in vitamins and minerals. Not to mention, the price (even when you’re buying it organic) can’t be beat!
Here’s what you’ll need to make BBQ grilled tofu:
Choose your favorite BBQ sides to serve with this grilled tofu. My go-to’s are grilled vegetables, stovetop baked beans, or grilled corn on the cob! Anytime I can save on dishes and make a full meal on the grill, I’m all for it.
Pressing the tofu is one of the most important steps for this recipe. However, you DON’T need a tofu press! By all means, if you have one—use it. But the classic clean towel-heavy book combo works just as well. Place the tofu block between two clean towels and pop a heavy object (like a book) on top for at least 30 minutes to remove excess liquid.
Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.
See how we calculate recipe costs here.
Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.
Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.
In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.
Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.
Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.
Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.
Serve the grilled BBQ tofu with your favorite sides, and enjoy!
This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!
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This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It’s the perfect summer side!
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I’ve said it before, and I’ll say it again: Vegetables make the BEST fast food, corn in particular! You can eat corn raw, grilled, boiled, steamed, or even microwaved. But the only thing better than plain ol’ corn has to be this Street Corn Salad! It’s slathered in a tangy, creamy, spicy dressing and chock-full of cotija cheese and fresh cilantro—just like eloté, or ‘street corn,’ but in an easy-to-eat form. Don’t feel like wearing street corn all over your face at your next cookout? This method has you shaving corn off the cob first so you can enjoy every bite nice and clean.
Street corn salad, or esquites, is essentially an off-the-cob version of authentic eloté. It’s also known as eloté en vaso (corn in a cup) and is a majorly popular Mexican street food or snack. But where eloté is cooked on a grill and served on a stick, corn esquites is served in a cup or bowl—perfect for snacking on the go!
For this recipe, I mimic the chargrilled flavor by quickly roasting the corn kernels in a hot skillet. The corn is then tossed with the easiest and YUMMIEST homemade dressing ever—a mix of mayo, Greek yogurt, lime juice/zest, smoked paprika, cayenne pepper, chili powder, and salt. This street corn salad recipe is tasty, budget-friendly, and SO simple to make!
Here’s what you’ll need to make street corn salad:
I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!
Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.
See how we calculate recipe costs here.
Use a sharp knife to shave the kernels from 5 husked ears of corn into a large bowl.
Mince ¼ cups of fresh cilantro and (if using) dice 2 Tbsp of pickled red onion and 1 Tbsp of pickled jalapeño into small pieces. Gather 3 Tbsp of cotija cheese and set everything aside while making the salad dressing.
Add 3 Tbsp of mayonnaise, 2 Tbsp plain Greek yogurt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp chili powder, and ¼ tsp sea salt. Zest and juice one lime, and add the zest and juice to the bowl with the other ingredients.
Whisk everything together until smooth and creamy.
Heat a dry skillet over high heat. Once the skillet is hot, add the kernels and stir them every 30 seconds or so until some have charred. You don’t need to add any oil to the skillet or cook them for long – about 5 minutes is more than enough. We just want to add a little color and smoky flavor to the corn.
Take the corn off the heat and add it to a large serving bowl. Pour the dressing over the browned corn kernels.
Add the ¼ cup minced cilantro, 3 Tbsp cotija cheese, and (if using) the 2 Tbsp diced pickled red onions and 1 Tbsp diced jalapeño to the corn. Toss everything together until evenly coated in dressing and well combined. Serve warm, or let it chill in the fridge before serving. I always sprinkle some extra chili powder on top because I like it spicy, but that step is totally optional. Enjoy!
This delicious street corn salad recipe will be the star of your next summer cookout!
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This easy fish taco sauce is creamy and tangy with a bit of a kick. Use it as a dip for shrimp or chicken tenders, as well as a sauce for fish tacos. It tastes great with fries, or homemade potato chips too!
These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!
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No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!
We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.
Here’s what you’ll need to make stovetop baked beans:
If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.
Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!
These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.
See how we calculate recipe costs here.
Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
These quick and easy stovetop baked beans will be the hero of your next BBQ!
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This perfectly charred grilled BBQ chicken breast, fresh off the grill, glistening with sauce is sure to be the star of any cookout!
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I’m no scientist, but I’m sure there must be data about the gravitational pull at cookouts that brings everyone to the hot plate of juicy BBQ chicken breasts, sizzling and saucy straight from the grill. My grilled BBQ chicken is always the first protein to disappear! I’ve compiled all the best tips and tricks for how to make BBQ Chicken the star of any Summer get together.
I’m trying to make your life easier with this super simple recipe, but I fear I’m making the grill master at your house put in overtime because, I promise you, this chicken is going to disappear immediately. Look for a value pack and scale this recipe up, because it’s summer and that means it’s grillin’ time!
Here’s what you’ll need to make grilled BBQ chicken:
I like to serve this grilled BBQ chicken with extra BBQ sauce for dipping, some fresh okra, grilled cabbage, and a side of pasta salad!
I recommend storing leftover grilled BBQ chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.
See how we calculate recipe costs here.
Preheat the grill to 450°F. Place 2 boneless, skinless chicken breasts into a heavy-duty baggie and tenderize with a meat mallet or rolling pin, flattening the meat to 1/2-3/4 inch thickness.
Rub 2 Tbsp olive oil over each chicken breast, covering the entire surface area. Rub 1/2 tsp salt, 1/2 tsp black pepper, 2 tsp brown sugar, and 1 tsp smoked paprika all over each and set aside. Allow chicken to come to room temperature.
Place each chicken breast on the hot grill, preheated to 450°F, and grill on each side for 6 minutes, until they easily move and do not stick to the grates.
Baste each breast with 1/4 cup BBQ sauce after the first flip. Cook an additional 2 minutes on each side, or until the internal temperature of the chicken reaches 155-160°F.
Remove the chicken breasts from the grill and allow to rest for 5 minutes, covered with aluminum foil. The breasts will continue to cook in their own juices and reach the safe, mandatory temperature of 165°F.
Tender and juicy grilled BBQ chicken is sure to be the star of any cookout!
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