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Hi Dolls!
 Is it me or did January drag on for what seemed like forever and a day?  The good news is that it's February which means black history will, once again, get a little shine!   During Black History Month, we celebrate all things melanin including the innumerous achievements and contributions black people have and continue to make day to day.  From education to sports, entertainment to politics, we have left insightful marks on the history of the world.  Everything from our culture has been imitated which is said to be the greatest compliment.   We are seriously so dope!!!  As I have mentioned before, it's a challenge to sum up all the magic the oozes from the sheer existence of black people.  Our  creativity and inspiration rank supreme!
  If you can't already tell, I am super excited for this post today because not only am I sharing one of my favorite family recipes with you but I'll also be sharing the Black History Month Virtual Potluck as well!  Every day this February, in honor of Black History month, you'll be able to enjoy delicious dishes prepared by myself and 27 other creative black food bloggers from around the globe.   There's sure to be something for everyone as dishes will vary from African to Creole, Caribbean to Southern, in categories ranging from meat, seafood, vegetarian, vegan, beverage, and dessert.   Make sure you read all the way to the end to see the list of talented participants and all of their tasty recipes!
When ever I'm asked to contribute food for a potluck, cooking something that reminds me of home is usually my go to, so my contribution for the BHM Virtual Potluck is Crawfish Etouffee!  
My mother is from Louisiana so I ate a lot of Cajun/Creole inspired cuisine growing up and Crawfish Etouffee was and still is one of my favorites.  If you're unfamiliar with Etouffee (eh-too-fay), it originates from a French word that means to smother.  This dish is made with a traditional roux, which adds that unique and distinctive flavor found in most New Orleans inspired dishes.  It is thick, hearty, and jam-packed full of flavor!  I load this dish up with crawfish but have made it with shrimp as well, which is an option.  With a little prep of veggies ahead of time, this meal can be on the table for your family in 30 minutes! It's the perfect recipe for a potluck and I'm excited to share this one with you and all of my virtual potluck buddies!   
Below you'll find my recipe for this delicious etouffee along with all of the amazing food bloggers who have also contributed to the Black History Month Virtual Potluck.  Please make sure to check them out.  Before I go, major shout out to Aaron of The Hungry Hutch and Meiko of Meiko and The Dish for putting this idea together.  It is genius!

Yield: 4-6 servingsPin it

Crawfish Etouffee

Crawfish Etouffee is a quintessential Cajun and Creole dish. It's a thick and hearty dish full of plump crawfish and jam packed with flavor.
prep time: 20 MINScook time: 30 MINStotal time: 50 mins

ingredients:

* 1 stick of butter or 1/4 cup of vegetable oil
* 1/3 cup of all-purpose flour
* 1 TBS Cajun seasoning 
* 1 tsp garlic powder
* Louisiana Hot Sauce to taste
* 2 cups seafood or chicken stock
* 1 cup of green onions, chopped
* 2 stalks of celery, chopped
* 1 small to medium onion, chopped
* 2 cloves of garlic, chopped
* 1/4 cup of parsley, chopped
* 2-3 cups of Crawfish tails
* cooked white rice

instructions

1.)  Melt butter or heat vegetable oil in a cast iron skillet or heavy bottom pot.
2.)  Slowly whisk in flour over a medium to low heat continuously until the roux is a chocolate  brown.  This will take 10-12 minutes.
3.)  Mix in vegetables (onion, garlic, celery, and green onions) and cook until tender.  This will  take 3 minutes.  Reserve some green onions for garnish.
4.)  Add crawfish tails and season with Cajun seasoning and garlic powder. 
5.)  Add stock and combine all of the ingredients.  Let the mixture simmer 20-25 minutes.    Mixture will thicken slightly.  Add hot sauce to taste.
6.)  Add mixture to a plate and add a scoop of cooked white rice.
7.)  Garnish with parsley and green onions and enjoy!

notes

Alternative Dish for Leftover Mixture:
You can use the additional mixture to make crawfish pistolettes or crawfish pie. This mixture would also be great over a baked piece of fish or a baked potato.
www.highheelsandgoodmeals.com
(C) High Heels & Good Meals ~ These are copyright protected images and content. Do not reuse or reprint any of my images with out my written permission.

BLACK HISTORY MONTH VIRTUAL POTLUCK
Please visit each of these awesome blogger's sites to check out their recipes.  If you decide to try any of them please share on social media outlets using the hashtags #BHMPotluck 
As always thank you so much for stopping by!  
Have an amazing ending of the week!
XOXO

Crawfish Etouffee + BHM Virtual Potluck


Hi Dolls!
 Is it me or did January drag on for what seemed like forever and a day?  The good news is that it's February which means black history will, once again, get a little shine!   During Black History Month, we celebrate all things melanin including the innumerous achievements and contributions black people have and continue to make day to day.  From education to sports, entertainment to politics, we have left insightful marks on the history of the world.  Everything from our culture has been imitated which is said to be the greatest compliment.   We are seriously so dope!!!  As I have mentioned before, it's a challenge to sum up all the magic the oozes from the sheer existence of black people.  Our  creativity and inspiration rank supreme!
  If you can't already tell, I am super excited for this post today because not only am I sharing one of my favorite family recipes with you but I'll also be sharing the Black History Month Virtual Potluck as well!  Every day this February, in honor of Black History month, you'll be able to enjoy delicious dishes prepared by myself and 27 other creative black food bloggers from around the globe.   There's sure to be something for everyone as dishes will vary from African to Creole, Caribbean to Southern, in categories ranging from meat, seafood, vegetarian, vegan, beverage, and dessert.   Make sure you read all the way to the end to see the list of talented participants and all of their tasty recipes!
When ever I'm asked to contribute food for a potluck, cooking something that reminds me of home is usually my go to, so my contribution for the BHM Virtual Potluck is Crawfish Etouffee!  
My mother is from Louisiana so I ate a lot of Cajun/Creole inspired cuisine growing up and Crawfish Etouffee was and still is one of my favorites.  If you're unfamiliar with Etouffee (eh-too-fay), it originates from a French word that means to smother.  This dish is made with a traditional roux, which adds that unique and distinctive flavor found in most New Orleans inspired dishes.  It is thick, hearty, and jam-packed full of flavor!  I load this dish up with crawfish but have made it with shrimp as well, which is an option.  With a little prep of veggies ahead of time, this meal can be on the table for your family in 30 minutes! It's the perfect recipe for a potluck and I'm excited to share this one with you and all of my virtual potluck buddies!   
Below you'll find my recipe for this delicious etouffee along with all of the amazing food bloggers who have also contributed to the Black History Month Virtual Potluck.  Please make sure to check them out.  Before I go, major shout out to Aaron of The Hungry Hutch and Meiko of Meiko and The Dish for putting this idea together.  It is genius!

Yield: 4-6 servingsPin it

Crawfish Etouffee

Crawfish Etouffee is a quintessential Cajun and Creole dish. It's a thick and hearty dish full of plump crawfish and jam packed with flavor.
prep time: 20 MINScook time: 30 MINStotal time: 50 mins

ingredients:

* 1 stick of butter or 1/4 cup of vegetable oil
* 1/3 cup of all-purpose flour
* 1 TBS Cajun seasoning 
* 1 tsp garlic powder
* Louisiana Hot Sauce to taste
* 2 cups seafood or chicken stock
* 1 cup of green onions, chopped
* 2 stalks of celery, chopped
* 1 small to medium onion, chopped
* 2 cloves of garlic, chopped
* 1/4 cup of parsley, chopped
* 2-3 cups of Crawfish tails
* cooked white rice

instructions

1.)  Melt butter or heat vegetable oil in a cast iron skillet or heavy bottom pot.
2.)  Slowly whisk in flour over a medium to low heat continuously until the roux is a chocolate  brown.  This will take 10-12 minutes.
3.)  Mix in vegetables (onion, garlic, celery, and green onions) and cook until tender.  This will  take 3 minutes.  Reserve some green onions for garnish.
4.)  Add crawfish tails and season with Cajun seasoning and garlic powder. 
5.)  Add stock and combine all of the ingredients.  Let the mixture simmer 20-25 minutes.    Mixture will thicken slightly.  Add hot sauce to taste.
6.)  Add mixture to a plate and add a scoop of cooked white rice.
7.)  Garnish with parsley and green onions and enjoy!

notes

Alternative Dish for Leftover Mixture:
You can use the additional mixture to make crawfish pistolettes or crawfish pie. This mixture would also be great over a baked piece of fish or a baked potato.
www.highheelsandgoodmeals.com
(C) High Heels & Good Meals ~ These are copyright protected images and content. Do not reuse or reprint any of my images with out my written permission.

BLACK HISTORY MONTH VIRTUAL POTLUCK
Please visit each of these awesome blogger's sites to check out their recipes.  If you decide to try any of them please share on social media outlets using the hashtags #BHMPotluck 
As always thank you so much for stopping by!  
Have an amazing ending of the week!
XOXO
FULL STORY
Hi Dolls,
If you're anything like me, you love breakfast at anytime of day!  I can not count how many times I've made pancakes, bacon, and eggs for dinner!  I mean, you're talking to the girl who eats waffles for a snack!  One of my favorite meals to make for a weekend breakfast or "breakfast at dinner", is a frittata.  Mostly because you can make a frittata with just about anything you have on hand.  It's the perfect solution for leftovers!  You all know I enjoy making meals that are quick, easy, and delicious and one of my favorite fridge staples is the Curly's Kansas City Style Brisket Burnt Ends.  This recipe is made with one of Curly's new RoadTrip Eats BBQ products, which is a perfect way to celebrate Curly's 30th birthday!  If you ask me, I think a 30th birthday is a HUGE milestone, so I decided to make a HUGE dish that will feed up to a family of 4 in 30 minutes or less!  My Curly's Brisket Burnt Ends and Veggie Frittata yields up to 8 servings, requires minimal ingredients, and takes no time at all to prepare.  You'll have a yummy dish on the table for your family by the time Jeopardy ends.
Here is what you'll need:
Ingredients
~ Curly's Kansas City Style Brisket Burnt Ends
~1 small red onion, diced
~1 cup of mushrooms
~9 oz. frozen chopped spinach, drained
~1 medium tomato
~2 cups of Cheddar/Monterrey jack cheese, shredded
~Seasoning of choice
Now for the fun and easy part!
1.)  Preheat oven to 375 degrees
2.)  In a large bowl, beat the eggs together with the seasoning of your choice.  Add a splash of milk. (optional)
3.) In a large skillet, add onion and mushrooms and saute until they've softened.  Once softened add the Curly's Kansas City Style Brisket Burnt Ends to heat and combine with onions and mushrooms.
4.)  After defrosting and draining the spinach, add to the mixture and carefully stir to combine.
5.)  Directly into the skillet with the bbq and veggie mixture, pour eggs and gently stir to combine.
6.) Add cheese and then place tomato slices on top.
7.)  Bake for 25 minutes. 
8.)  As soon as it's done, serve right out of the pan!
Have you ever had a BBQ Burnt End Frittata before?  If not you definitely want to give this recipe a try!  The hickory smoked BBQ sauce on the burnt ends added an incredible flavor to the dish and though frittatas are mostly served at brunch you could easily serve this for dinner with out questions!  You and your family will want to add this dish to the weekly rotation! You can find the Curly's Kansas City Style Brisket Burnt Ends in the refrigerated meat case in you local grocery stores!   If you give this recipe a try please let me know!  I'd love to hear about how much you enjoyed it!  
As always, thanks so much for stopping by!
XOXO

 Disclosure:  This post was sponsored Curly's BBQ.  I was given the product used in this post but my opinions were 100% my own.

Curly's Brisket Burnt Ends & Veggie Frittata

Hi Dolls,
If you're anything like me, you love breakfast at anytime of day!  I can not count how many times I've made pancakes, bacon, and eggs for dinner!  I mean, you're talking to the girl who eats waffles for a snack!  One of my favorite meals to make for a weekend breakfast or "breakfast at dinner", is a frittata.  Mostly because you can make a frittata with just about anything you have on hand.  It's the perfect solution for leftovers!  You all know I enjoy making meals that are quick, easy, and delicious and one of my favorite fridge staples is the Curly's Kansas City Style Brisket Burnt Ends.  This recipe is made with one of Curly's new RoadTrip Eats BBQ products, which is a perfect way to celebrate Curly's 30th birthday!  If you ask me, I think a 30th birthday is a HUGE milestone, so I decided to make a HUGE dish that will feed up to a family of 4 in 30 minutes or less!  My Curly's Brisket Burnt Ends and Veggie Frittata yields up to 8 servings, requires minimal ingredients, and takes no time at all to prepare.  You'll have a yummy dish on the table for your family by the time Jeopardy ends.
Here is what you'll need:
Ingredients
~ Curly's Kansas City Style Brisket Burnt Ends
~1 small red onion, diced
~1 cup of mushrooms
~9 oz. frozen chopped spinach, drained
~1 medium tomato
~2 cups of Cheddar/Monterrey jack cheese, shredded
~Seasoning of choice
Now for the fun and easy part!
1.)  Preheat oven to 375 degrees
2.)  In a large bowl, beat the eggs together with the seasoning of your choice.  Add a splash of milk. (optional)
3.) In a large skillet, add onion and mushrooms and saute until they've softened.  Once softened add the Curly's Kansas City Style Brisket Burnt Ends to heat and combine with onions and mushrooms.
4.)  After defrosting and draining the spinach, add to the mixture and carefully stir to combine.
5.)  Directly into the skillet with the bbq and veggie mixture, pour eggs and gently stir to combine.
6.) Add cheese and then place tomato slices on top.
7.)  Bake for 25 minutes. 
8.)  As soon as it's done, serve right out of the pan!
Have you ever had a BBQ Burnt End Frittata before?  If not you definitely want to give this recipe a try!  The hickory smoked BBQ sauce on the burnt ends added an incredible flavor to the dish and though frittatas are mostly served at brunch you could easily serve this for dinner with out questions!  You and your family will want to add this dish to the weekly rotation! You can find the Curly's Kansas City Style Brisket Burnt Ends in the refrigerated meat case in you local grocery stores!   If you give this recipe a try please let me know!  I'd love to hear about how much you enjoyed it!  
As always, thanks so much for stopping by!
XOXO

 Disclosure:  This post was sponsored Curly's BBQ.  I was given the product used in this post but my opinions were 100% my own.
FULL STORY
Hi Dolls,

Now that football season has come to a close, basketball season is in full swing! One of my favorite things to do with my boyfriend during basketball season, besides brag about how much better my Spurs are to his Lakers, is prepare a spread of good eats together to keep our bellies full in between free throws.  
Romantic right!?!?   You all know I love quick and easy dishes that don't skimp in the flavor department so I've partnered with Curly's BBQ to bring you a delicious game day recipe you can fix in no time!  I've got a little sumthin' sumthin' that will totally put those go-to nachos to shame!  
BBQ Pulled Pork Nachos with Homemade Sweet Potato Chips!  Yep, that's right!  Homemade...Sweet...Potato...Chips!
Here's what you'll need!

Ingredients:
-Curly's BBQ Hickory Smoked Pulled Pork
-2 Medium sized Sweet Potatoes (thinly sliced)
-1/4 red onion (chopped)
-4 scallions (chopped)
-1 tomato (chopped)
- 1 cup shredded cheddar cheese 
EV olive oil
1/2 cup of sour cream

Directions:
1.)  Preheat oven to 350.  
2.) Using a mandolin or a super sharp knife, thinly slice your sweet potatoes with the skin on.  The thinner you slice the potatoes, the crispier the chips will be.
3.)  In a large bowl, toss potato slices with 2 tablespoons of extra virgin olive oil and your favorite seasonings.  I used salt, pepper, and garlic powder.
4.)  Spread your potato slices out evenly on a cookie sheet.  You'll more than likely have to do 2 or 3 batches depending on the size of your cookie sheet.
 5.)  Bake for 10 minutes.  Take out and flip over the chips then bake another 7-8 minutes.  
If your chips are really thin, keep a closer eye on them so they don't burn.
6.)  While the chips bake, heat your Curly's BBQ Hickory Smoked Pulled Pork in the microwave for about 3 minutes and chop your onion, tomato, and scallions.

 6.)  Once your chips are done, add them to an oven safe dish and start layering your sweet potato nachos! 
   7.) Start with Curly's BBQ pulled pork and then add the shredded cheddar cheese.
8.)  Begin on the next layer in the same order:  sweet potato chips, BBQ, and cheese.
  You can pile it up as high as you want!  
9.) Once you've stacked your chips, put it back in the oven under the broiler for about 30 secs. or until you see the cheese has fully melted.
10.)  Take out the dish and add several dollops of sour cream, chopped tomatoes, onions, and scallions.  For an extra kick, add chopped jalapenos! 
Then voila, you are ready to indulge in this fancy spin on nachos!  The sweet potato chips and BBQ pulled pork are divine together!  You'll never want to make those same ole' nachos again.
Curly's has some of the best, authentic, hickory smoked BBQ available, that is always pulled and never shredded for true restaurant quality.  They use the best cuts of meat, have absolutely no filler, and best of all can be found in the refrigerated meat case of your local grocery stores!
I'm excited to partner with them and as an added bonus, will be participating in the Curly's BBQ Showdown where my recipe will go up against other Curly's BBQ recipes across the country!  I am so proud of my pulled pork nachos and want them to get all the love.  When you try this recipe you're going to want to send me virtual hugs because this dish is that good!  
Click here to vote for my recipe and read more about the showdown and by voting you'll be entered in for a chance to win a trip for two to Phoenix for the game on April 3rd!  For my fellow basketball lovers, that is an opportunity you can't pass on! 
As always, thanks so much for stopping by and good luck!
XOXO
Disclosure:  This post was sponsored Curly's BBQ.  I was given the product used in this post but my opinions were 100% my own and unbiased.

BBQ Pulled Pork Nachos w/ Homemade SweetPotato Chips

Hi Dolls,

Now that football season has come to a close, basketball season is in full swing! One of my favorite things to do with my boyfriend during basketball season, besides brag about how much better my Spurs are to his Lakers, is prepare a spread of good eats together to keep our bellies full in between free throws.  
Romantic right!?!?   You all know I love quick and easy dishes that don't skimp in the flavor department so I've partnered with Curly's BBQ to bring you a delicious game day recipe you can fix in no time!  I've got a little sumthin' sumthin' that will totally put those go-to nachos to shame!  
BBQ Pulled Pork Nachos with Homemade Sweet Potato Chips!  Yep, that's right!  Homemade...Sweet...Potato...Chips!
Here's what you'll need!

Ingredients:
-Curly's BBQ Hickory Smoked Pulled Pork
-2 Medium sized Sweet Potatoes (thinly sliced)
-1/4 red onion (chopped)
-4 scallions (chopped)
-1 tomato (chopped)
- 1 cup shredded cheddar cheese 
EV olive oil
1/2 cup of sour cream

Directions:
1.)  Preheat oven to 350.  
2.) Using a mandolin or a super sharp knife, thinly slice your sweet potatoes with the skin on.  The thinner you slice the potatoes, the crispier the chips will be.
3.)  In a large bowl, toss potato slices with 2 tablespoons of extra virgin olive oil and your favorite seasonings.  I used salt, pepper, and garlic powder.
4.)  Spread your potato slices out evenly on a cookie sheet.  You'll more than likely have to do 2 or 3 batches depending on the size of your cookie sheet.
 5.)  Bake for 10 minutes.  Take out and flip over the chips then bake another 7-8 minutes.  
If your chips are really thin, keep a closer eye on them so they don't burn.
6.)  While the chips bake, heat your Curly's BBQ Hickory Smoked Pulled Pork in the microwave for about 3 minutes and chop your onion, tomato, and scallions.

 6.)  Once your chips are done, add them to an oven safe dish and start layering your sweet potato nachos! 
   7.) Start with Curly's BBQ pulled pork and then add the shredded cheddar cheese.
8.)  Begin on the next layer in the same order:  sweet potato chips, BBQ, and cheese.
  You can pile it up as high as you want!  
9.) Once you've stacked your chips, put it back in the oven under the broiler for about 30 secs. or until you see the cheese has fully melted.
10.)  Take out the dish and add several dollops of sour cream, chopped tomatoes, onions, and scallions.  For an extra kick, add chopped jalapenos! 
Then voila, you are ready to indulge in this fancy spin on nachos!  The sweet potato chips and BBQ pulled pork are divine together!  You'll never want to make those same ole' nachos again.
Curly's has some of the best, authentic, hickory smoked BBQ available, that is always pulled and never shredded for true restaurant quality.  They use the best cuts of meat, have absolutely no filler, and best of all can be found in the refrigerated meat case of your local grocery stores!
I'm excited to partner with them and as an added bonus, will be participating in the Curly's BBQ Showdown where my recipe will go up against other Curly's BBQ recipes across the country!  I am so proud of my pulled pork nachos and want them to get all the love.  When you try this recipe you're going to want to send me virtual hugs because this dish is that good!  
Click here to vote for my recipe and read more about the showdown and by voting you'll be entered in for a chance to win a trip for two to Phoenix for the game on April 3rd!  For my fellow basketball lovers, that is an opportunity you can't pass on! 
As always, thanks so much for stopping by and good luck!
XOXO
Disclosure:  This post was sponsored Curly's BBQ.  I was given the product used in this post but my opinions were 100% my own and unbiased.

FULL STORY
Hi Dolls,
When I was a little girl, my mom would make my brother and I 
a dish that we affectionately named "G-food" (inside joke) and though it was the simplest dish, it was one of our favorite things to eat!  It was ground beef over a bed of rice.  Yep, that's it!  There was nothing to it what so ever but we were all smiles whenever we saw it on our dinner plates.  As an adult my palate has matured a bit.   I love Korean bulgogi (BBQ) which is a savory dish made with thin, deliciously marinated, slices of grilled sirloin over a bed of rice so I decided to marry two of my favs, from childhood and adulthood, to make a quicker, easier, and more budget-friendly version! Korean-Style Beef!  It's amazing how much flavor a few ingredients will add to an already delicious dish!
Here's all you need!
Ingredients:
1 lb. Organic Ground Chuck (or Ground Turkey)
1/4-1/2 cup of brown sugar (dependind on sweetness preference)
1 TSP of Sesame Oil
1/4 cup low-sodium Soy Sauce
2 cloves garlic, chopped
2 tsp ginger, minced
2 sprigs of green onions, chopped
1/2 tsp red pepper flakes
Cooked rice
Directions:
1.)  Heat sesame oil in a large skillet over medium heat.  Add garlic and cook it for about a minute.  You should be able to smell the garlic as it cooks but make sure not to burn it.

2.)  Add ground chuck and cook it until it browns, around 3-4 minutes.  Crumble meat then drain off the excess fat.
3.)  Once meat is browned and fat is drained, stir in the ginger, soy sauce, brown sugar, and red pepper flakes until everything is well combined.  Let it simmer a few minutes.

4.)  Serve over a bed of rice and garnish with green onion and a few more sprinkles of red pepper flakes if desired.  You could even add sesame seeds if you have them on hand!
That's all there is to it!  If you're busy throughout the week, you'll definitely want to add this to your weekly rotation at home.  It's quick, it's easy, and it's so full of flavor!  You and your family will love it!
Thanks so much for stopping by!  Have a great weekend!
XOXO

What's Cooking with Trice: Korean Style Beef

Hi Dolls,
When I was a little girl, my mom would make my brother and I 
a dish that we affectionately named "G-food" (inside joke) and though it was the simplest dish, it was one of our favorite things to eat!  It was ground beef over a bed of rice.  Yep, that's it!  There was nothing to it what so ever but we were all smiles whenever we saw it on our dinner plates.  As an adult my palate has matured a bit.   I love Korean bulgogi (BBQ) which is a savory dish made with thin, deliciously marinated, slices of grilled sirloin over a bed of rice so I decided to marry two of my favs, from childhood and adulthood, to make a quicker, easier, and more budget-friendly version! Korean-Style Beef!  It's amazing how much flavor a few ingredients will add to an already delicious dish!
Here's all you need!
Ingredients:
1 lb. Organic Ground Chuck (or Ground Turkey)
1/4-1/2 cup of brown sugar (dependind on sweetness preference)
1 TSP of Sesame Oil
1/4 cup low-sodium Soy Sauce
2 cloves garlic, chopped
2 tsp ginger, minced
2 sprigs of green onions, chopped
1/2 tsp red pepper flakes
Cooked rice
Directions:
1.)  Heat sesame oil in a large skillet over medium heat.  Add garlic and cook it for about a minute.  You should be able to smell the garlic as it cooks but make sure not to burn it.

2.)  Add ground chuck and cook it until it browns, around 3-4 minutes.  Crumble meat then drain off the excess fat.
3.)  Once meat is browned and fat is drained, stir in the ginger, soy sauce, brown sugar, and red pepper flakes until everything is well combined.  Let it simmer a few minutes.

4.)  Serve over a bed of rice and garnish with green onion and a few more sprinkles of red pepper flakes if desired.  You could even add sesame seeds if you have them on hand!
That's all there is to it!  If you're busy throughout the week, you'll definitely want to add this to your weekly rotation at home.  It's quick, it's easy, and it's so full of flavor!  You and your family will love it!
Thanks so much for stopping by!  Have a great weekend!
XOXO
FULL STORY
Hi Lovelies!
Through meticulous Pinterest trolling, I have found the perfect summer salad!  It's light, fresh, and ridiculously easy to make!  It takes no time at all and requires minimal ingredients!  On these hot summer nights, that is exactly what I need, a quick dinner that is healthy and delicious! 
Here is the Summer Tomato and Avocado Salad!
Like I mentioned earlier, the ingredients are minimal!  You may already have them on hand.
Ingredients:
1 English cucumber
3 Avocados
4 Roma tomatoes
1/2 Red Onion
1 Lemon
1 cup Cilantro (optional)
Extra Virgin Olive Oil
Salt and Pepper
 Making this dish is as easy as listing the few ingredients it takes to make it!  All you have to do is chop everything up and throw it in a bowl!
 Once everything is in the bowl, make the dressing!  Add the juice of 1 lemon...
and 2 tablespoons of extra virgin olive oil.
 Add salt and pepper to taste and mix away!  
Ladies and gentlemen, that is it!  It takes no time at all and it is delicious!
I didn't have cilantro on hand so I omitted it.  I made this around lunch time and enjoyed a bowl by itself for lunch and with chicken breast for dinner!  It was even better after chilling in the fridge for a few hours.  If you're all about quick and easy meals that are healthy and packed with flavor, you have to try this!  The next time I make this I'm going to add some feta cheese!  Ooh I bet that will set it off quite nicely!  
As always dolls, thanks so much for stopping by!
XOXO

Summer Tomato and Avocado Salad

Hi Lovelies!
Through meticulous Pinterest trolling, I have found the perfect summer salad!  It's light, fresh, and ridiculously easy to make!  It takes no time at all and requires minimal ingredients!  On these hot summer nights, that is exactly what I need, a quick dinner that is healthy and delicious! 
Here is the Summer Tomato and Avocado Salad!
Like I mentioned earlier, the ingredients are minimal!  You may already have them on hand.
Ingredients:
1 English cucumber
3 Avocados
4 Roma tomatoes
1/2 Red Onion
1 Lemon
1 cup Cilantro (optional)
Extra Virgin Olive Oil
Salt and Pepper
 Making this dish is as easy as listing the few ingredients it takes to make it!  All you have to do is chop everything up and throw it in a bowl!
 Once everything is in the bowl, make the dressing!  Add the juice of 1 lemon...
and 2 tablespoons of extra virgin olive oil.
 Add salt and pepper to taste and mix away!  
Ladies and gentlemen, that is it!  It takes no time at all and it is delicious!
I didn't have cilantro on hand so I omitted it.  I made this around lunch time and enjoyed a bowl by itself for lunch and with chicken breast for dinner!  It was even better after chilling in the fridge for a few hours.  If you're all about quick and easy meals that are healthy and packed with flavor, you have to try this!  The next time I make this I'm going to add some feta cheese!  Ooh I bet that will set it off quite nicely!  
As always dolls, thanks so much for stopping by!
XOXO
FULL STORY
Hi Dolls,
It's been a while since I did a What's Cooking with Trice  post!  According to my friend Ashley, I need to up my recipe game! She's been patiently waiting on new recipes to try so this one is for you, Ash! I've been on the go so much lately that I haven't taken the time to prepare myself a good home cooked meal.  Shame on me...that is until now!
  I was sent these two amazing bottles of Essie Spice sauces and let me tell you something, there is so much flavor bursting out of each of these bottles, it's unreal!  
After reading up on their products, I learned that "Essie Spice blends and sauces are crafted in small batches using traditional West African spices and cooking methods with influences from Asia, The Caribbean, South America, and Europe.  They draw on the uniqueness of each place but also have the seamless fusion of the different spices that complement each other." In addition to that, they are Gluten and MSG free with no added preservatives, fillers, or artificial coloring!  You can read more about their different sauces and spice blends at EssieSpice.com.  
Trust me, you are going to want all of them!  
I was honored when Essie, herself, agreed to send me a couple of sample sauces to try for myself.  I was super excited when I opened the box and saw that she sent the Coco-For-Garlic!  I am a huge garlic lover and this sauce is flavorful and full of roasted garlic and Virgin coconut oil!  When I opened the bottled, the spices were so aromatic, I knew immediately it would be the perfect marinate for my chicken!  
I was also sent the Tamarind Oh which is a sweet and tangy sauce made with a delicious blend of Tamarind, of course, ginger, one of my favorites, guava, and vanilla!  I mean, how would you not like a sauce made with those ingredients?  I am looking forward to making some sweet and tangy stir-fry's with this sauce!  I used a little in the marinade for my chicken to add a hint of sweetness.
So about this dish I made.... It was super easy!  You guys know I'm all about quick and easy meals!  It was just that, and jam-packed with flavor!  I'm sad that I didn't make more!  This recipe was enough for two servings only.
1.)  For a quick marinade, in a medium size bowl mix 1/3 cup of Essie Spice Coco For Garlic, 1/4 cup of Essie Spice Tamarind Oh, and a handful of chopped parsley.  
2.)  I lightly seasoned 4 chicken thighs with salt pepper, added them to a plastic baggie, and poured in the marinade, massaging the chicken to make sure all pieces were evenly coated.
3.)  Once all of the chicken was coated, I heated up a couple tablespoons of Coconut Oil in the skillet, and 2 chopped cloves of garlic (I had to keep the coconut and garlic party going).  I then added all of the contents of the baggie, chicken and marinade.  I sauteed them on top of the stove until they were brown, about 8-10 minutes, and then turned the heat down and covered it for another 10 minutes or so.  The aroma in my kitchen was sensational!
I plated my chicken over jasmine rice and immensely enjoyed every bite with a side of veggies.
It was literally that easy!  With the amounts of flavor bursting from this dish, one would think I spent hours in the kitchen!  My boyfriend came over, walked in and said "It smells so good in here, I could smell it outside."  He looked in the skillet and said "Oh, I'm eating the rest of this!"  Like I mentioned earlier, I'm sad I didn't make more!  It was seriously one of the best chicken dishes I've ever made.  It is going into my home cooked meal rotation and I am officially an Essie Spice fan for life!  Listen to me...you guys HAVE to try some of her sauces and spice blends! Go to EssieSpice.com it will change your life!  When you do, be sure to let me know!  I'd love to see what you create with them!
As always, thanks so much for stopping by!
XOXO

What's Cooking With Trice: Sweet & Garlicky Chicken w/Essie Spice

Hi Dolls,
It's been a while since I did a What's Cooking with Trice  post!  According to my friend Ashley, I need to up my recipe game! She's been patiently waiting on new recipes to try so this one is for you, Ash! I've been on the go so much lately that I haven't taken the time to prepare myself a good home cooked meal.  Shame on me...that is until now!
  I was sent these two amazing bottles of Essie Spice sauces and let me tell you something, there is so much flavor bursting out of each of these bottles, it's unreal!  
After reading up on their products, I learned that "Essie Spice blends and sauces are crafted in small batches using traditional West African spices and cooking methods with influences from Asia, The Caribbean, South America, and Europe.  They draw on the uniqueness of each place but also have the seamless fusion of the different spices that complement each other." In addition to that, they are Gluten and MSG free with no added preservatives, fillers, or artificial coloring!  You can read more about their different sauces and spice blends at EssieSpice.com.  
Trust me, you are going to want all of them!  
I was honored when Essie, herself, agreed to send me a couple of sample sauces to try for myself.  I was super excited when I opened the box and saw that she sent the Coco-For-Garlic!  I am a huge garlic lover and this sauce is flavorful and full of roasted garlic and Virgin coconut oil!  When I opened the bottled, the spices were so aromatic, I knew immediately it would be the perfect marinate for my chicken!  
I was also sent the Tamarind Oh which is a sweet and tangy sauce made with a delicious blend of Tamarind, of course, ginger, one of my favorites, guava, and vanilla!  I mean, how would you not like a sauce made with those ingredients?  I am looking forward to making some sweet and tangy stir-fry's with this sauce!  I used a little in the marinade for my chicken to add a hint of sweetness.
So about this dish I made.... It was super easy!  You guys know I'm all about quick and easy meals!  It was just that, and jam-packed with flavor!  I'm sad that I didn't make more!  This recipe was enough for two servings only.
1.)  For a quick marinade, in a medium size bowl mix 1/3 cup of Essie Spice Coco For Garlic, 1/4 cup of Essie Spice Tamarind Oh, and a handful of chopped parsley.  
2.)  I lightly seasoned 4 chicken thighs with salt pepper, added them to a plastic baggie, and poured in the marinade, massaging the chicken to make sure all pieces were evenly coated.
3.)  Once all of the chicken was coated, I heated up a couple tablespoons of Coconut Oil in the skillet, and 2 chopped cloves of garlic (I had to keep the coconut and garlic party going).  I then added all of the contents of the baggie, chicken and marinade.  I sauteed them on top of the stove until they were brown, about 8-10 minutes, and then turned the heat down and covered it for another 10 minutes or so.  The aroma in my kitchen was sensational!
I plated my chicken over jasmine rice and immensely enjoyed every bite with a side of veggies.
It was literally that easy!  With the amounts of flavor bursting from this dish, one would think I spent hours in the kitchen!  My boyfriend came over, walked in and said "It smells so good in here, I could smell it outside."  He looked in the skillet and said "Oh, I'm eating the rest of this!"  Like I mentioned earlier, I'm sad I didn't make more!  It was seriously one of the best chicken dishes I've ever made.  It is going into my home cooked meal rotation and I am officially an Essie Spice fan for life!  Listen to me...you guys HAVE to try some of her sauces and spice blends! Go to EssieSpice.com it will change your life!  When you do, be sure to let me know!  I'd love to see what you create with them!
As always, thanks so much for stopping by!
XOXO
FULL STORY
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