Raise your hand if you are a total salsa addict? That’s me. I’m basically addicted to ALL of the salsas – tomato salsa, fruit salsas, a combo of the two, I love it all. Okay, well, maybe not super spicy salsa though.
Grilling season is upon us which means I’m going to be grilling chicken or fish every day on repeat from now until the fall and my husband is going to roll his eyes with boredom when he asks what’s for dinner and I tell him it’s more grilled chicken. Hey, it’s lean and easy to make! And it’s also the perfect vehicle for piling salsa on top of.
I make this mango avocado salsa A LOT. It’s so yummy on chicken or salmon. It’s even better served on top of chicken marinated in fresh lime juice and honey and then grilled to perfection! This is my new favorite dinner for summer for sure.
I like to marinate the chicken for about 30 minutes. I don’t think it needs any longer than that and while it’s chilling in the fridge, I make the salsa. This is a really simple main dish. With the salsa on top, it’s also pretty filling so you can keep the side dishes equally as light and easy. It’s great with salad, steamed veggies, roasted potatoes, or rice.
I’m not sure what is happening with this year, but Easter is already this weekend and I cannot believe it! I know Easter brunch is a big deal for a lot of you so I wanted to give you these crazy delicious Strawberry Cheesecake Crepes to add to your menu!
Crepes seem so fancy, but are actually pretty easy to make which makes them perfect for impressing your breakfast and brunch guests! There may seem like a lot of steps involved to make these and it can take some time to make the crepes, but keep in mind that you can make the crepes in advance. In fact, I always make mine days before I actually need them. They freeze really well too. You just need to defrost and warm them before assembling!
The strawberry cheesecake filling is made with fresh strawberry puree, cream cheese, and fresh whipped cream and a touch of powdered sugar. I pureed about 1 cup of fresh strawberries and mixed in a little over half of the puree into the cream cheese mixture.
I have found it doesn’t take a ton to give it that strawberry flavor and pretty pink color and adding too much can make the filling a bit runny. So you will start by adding about half of it, taste to see if the flavor is strong enough and that the mixture isn’t too runny before adding more. The filling isn’t super thick, but shouldn’t be super thin either. These crepes are perfect for Easter and Mother’s Day brunch and are sure to impress!
It’s almost the weekend and I’m so ready for it! What better way to kick off warmer spring weather and the weekend than with a fresh grapefruit margarita?!
I love a good margarita, but I am pretty picky about them. I’m not a fan of the sugary margarita mixes. Nothing beats a margarita made with fresh squeezed citrus juice! I love the taste of fresh grapefruit juice and it makes for such a refreshing and not-to-sweet cocktail!
This marg is pretty simple to make. All you need to do is juice a grapefruit and a lime and the rest comes together really quickly. I like this margarita on the rocks, but you could also toss it in the blender if you like blended margaritas better.
My favorite way to garnish this margarita is with a chili sugar rim! It adds the perfect touch of sweetness to balance out the tangy grapefruit juice and you get a touch of heat from the chili powder. I recommend using turbinado sugar (raw sugar) if you have it. I was out and used granulated sugar so either works, I just prefer turbinado sugar.
April is always a busy month in my house. Natalie just turned 2 and Sean’s birthday is next week. There’s a couple of other family birthdays thrown in and of course, Easter usually falls in April. Maddie LOVES Easter. She loves all holidays, but I think Easter might be her favorite. She’s obsessed with Easter baskets and eggs, egg hunts, Easter books, and now Easter decorations. She keeps asking me if we can go back to Target to buy more decorations.
Since Easter is her fave, we decided to make a Easter treat! Rice Krispie Treats are such a classic kiddo dessert, who doesn’t love them? They are so easy to make and you can shape them however you want. These fun Rice Krispie Easter Nests were so simple and fun to make together!
The hardest part is forming them into the muffin tin. I recommend spraying a spoon or your hands with cooking spray for this part. I made these in a regular standard-size muffin tin. If you would prefer, you could also make them in a mini muffin tin for a bite-size treat!
I made my own frosting for these and just spooned it on top. You can use pre-made frosting if you want to make things easier. You can also pipe the frosting on for a nicer look, but I wanted my kids to be able to help so we just used a spoon. My girls loved helping the chocolate eggs on top, and by helping, I mean mostly just eating the eggs out of the bag!
I’ve been doing a lot of meal prepping over the past month. Mostly just for lunches for me to bring to work, but also for nights when Maddie has ballet and we get home later in the evening. I’ve also been pulling out my slow cooker a lot more often. I kind of gave it a break for quite some time once I got my Instant Pot, but sometimes it’s nice to go back to it! I’m not a fan of the slow cook function on the IP so I’m glad I held onto my slow cooker.
I love to prep some sort of shredded chicken for lunches. And Mexican-style chicken is usually on my list. I made this embarrassingly easy Salsa Verde Chicken a couple of weeks ago and it only requires three ingredients to make it!
All you need to make this chicken is well…chicken breasts, a bottle of your favorite salsa verde, and cream cheese! That’s all that is required, but you can also add additional seasonings, some beer, sour cream, etc. This is just a good base recipe. One tip I will give you is to make sure you are using a salsa verde that you really like. Definitely taste it before you use it.
This chicken can be served in a variety of ways including tacos, burritos, rice bowls, quesadillas, enchiladas, over grilled veggies, salads, etc. Lots of possibilities and it couldn’t be easier to make!
Ever since I made my French Onion Chicken Skillet, I’ve been wanting to find more ways to transform one of my most favorite soups ever into other dishes. Caramelized onions and cheese are just so heavenly together.
A French Onion Burger is the perfect way to enjoy these flavors! A juicy and flavorful burger topped with gooey provolone cheese and a pile of caramelized onions..does it get any better?
I seasoned these with a good amount of onion powder, garlic powder, and Worcestershire sauce. If you are worried about these having too much onion flavor, you can always cut back on the onion powder!
I prefer to cook these burgers indoors on a grill pan on the stove. It’s easier to keep an eye on the onions this way. However, if you would rather cook them on the grill, I’d recommend making the onions first so you don’t have to worry about running back and forth to stir the onions or having them burn.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!
