Telling food stories, one kitchen at a time
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe for Spicy Salmon, Hummus, and Avocado Stacks, I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
You have no idea how excited I am to be sharing Spicy Salmon, Hummus, and Avocado Stacks with you today. First of all, if you can’t tell by the photos, these are outstanding. A showstopper table-topper centerpiece. Bam.
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Ekkk. I know. This is very bittersweet for me. So many mixed feelings.
Let’s talk about the salad first, mmmkay?
I kind of wanted to call this Spring Bikini Salad because that’s mah goal. Beach volleyball will be here before we know it. And even if we don’t actually play, we wanna look good in our short shorts sipping on beachtinis. Am I right?
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The. Ultimate. Sandwich.
[If you’ve been waiting, here is the Chipotle Mayo.]
This sandwich is pretty much stolen from The Porch. All I did was add an egg, which isn’t even an original idea, and then I added a letter E to change the name.
I wanted to change the name to The cBALTrEcMgsB, but that’s just not pronounceable.
BALTE, by the way, is pronounced “bahlt.” Or “bawlt” if you’re Southern.
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My pipes froze over the weekend. But thankfully I had a batch of this Spiced Pork Posole ready to zap in the microwave.
It may not have been enough to thaw the pipes, but it unfroze my soul.
Just kidding. My soul is pretty warm-fuzzy.
An FYI about frozen pipes — they are not fun. I returned from work one day, got undressed for a post-work rinse, which takes a lot of courage since my house is not exactly winterized (single-pane windows, thermostat set to 65…). I turn on the bathtub faucet only to be met with a quick spit of water, a few gurgly sounds, and then a puff of dust. (There probably wasn’t dust — I might have conjured that bit in my imagination.)
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This recipe for healthy, hearty Black Bean Burrito Pizza piles #alltheflavors atop a crispy and thin crust. It will ease your pizza and burrito cravings both at once. And it can be out of the oven in less than 30 minutes, which is no time at all.
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I eat eggs for breakfast five or six times a week. Usually Egg Beaters, to be specific, piled on piece of whole wheat bread with a thin layer of sugar-free jam. I like to start my day with a substantial, healthy breakfast, high in protein and low in sugar. Aside from eggs, there aren’t a whole lot of other choices. Please let me know if there’s a huge/obvious food group out there that I’m not thinking of!
But sometimes the monotony gets to me. Plus, I LOVE a good, real egg with a runny yolk. Enter, this super-quick, make-this-even-if-you-hit-snooze-too-many-times, breakfast recipe. The protein still comes from eggs, but it’s different enough from my usual routine that I don’t feel fried. (Get it? I know… I don’t have a future in stand-up.)
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