I know I’ve said it before here, but pizza and salad goes together for me like PB&J – they are meant to be together! I always have to have a big bowl of salad with my pizza. I need the salad to balance out the heaviness of pizza and I love dipping my crust in not just dressing, but the lettuce too! I scoop it all up together and it’s the best thing ever!
So naturally any pizza topped with salad is a win for me. And my favorite salad is the Cobb Salad! I love the toppings – meat, avocado, eggs, bacon, cheese, tomatoes and whatever else you want! In the case of this Cobb Salad pizza I also added broccoli which may not be traditional, but it’s one of my favorite salad toppings.
Oh and just a quick side note- I totally sent Sean to the store to get bacon for this recipe. Then I proceeded to forget to cook the bacon for this pizza. Shhh, let’s not tell him this. But yeah, add bacon too!
I’ve been spending a lot of time lately updating old recipe posts and I realized that I don’t have nearly enough steak recipes on this blog. We don’t eat a ton of it, but do enjoy it occasionally and with Cinco de Mayo almost here, steak fajitas were the perfect dinner choice!
This meal is seriously so simple. All you have to do is slice up some flank steak, a few bell peppers, and some onion and toss it all in a big freezer bag. A simple marinade made with lots of fresh lime juice, chili powder, and cumin gets thrown in and then you let it marinate for a few hours or even overnight. Dump it all on a sheet pan when ready to cook and dinner is ready in about 15 minutes!
As you can see from the pictures, I like my steak well-done. I know, I should be ashamed, but what can I say? It’s just how I like it. I cooked my steak and veggies together for about 10 minutes and then switched the broiler on for another 4 minutes or so to give the steak and veggies a little char.
If you prefer your steak to be more rare, no problem! You can start by just cooking the veggies for about 5 minutes and then adding the steak to the pan for the last 3-7 minutes of cooking instead of the full 10-15 minutes.
While I served this with tortillas and some guacamole, the steak and peppers are honestly just delicious as-is if you are trying to watch carbs. You can also serve the steak and peppers over cilantro rice or even a salad!
This sheet pan meal is the best quick weeknight dinner as you can prep everything the night or morning before. One other thing – this also is a great freezer meal if you are into meal prepping. Simply slice the steak and veggies and toss in the marinade into the freezer bag, toss to coat, and into the freezer it goes until you are ready to cook.
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!
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!