Bacon Sweet Corn Guacamole

Bacon Sweet Corn Guacamole

Is it un-American of me to say I don’t LOVE bacon? I like it well enough, and I enjoy it on occasion. But bacon has had its day in the sun for a few too many days in my opinion. Bacon-infused donut with bacon filling and maple bacon frosting, bacon-wrapped hot dog with bacon jam on a cheddar bacon bun, deep-fried battered bacon – I’m gonna take a strong pass on all of this. Bacon is a great flavor but this is all just too much.

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Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad

I had some weird food stuff going on as a kid. I’ve already mentioned my early love of beets. Things really got weird with breakfast, though. I HATED eggs, toast, juice, pancakes, freezer waffles, and thought cereal was only kinda “meh”. As an 8 year old, what else was even left for breakfast options? Luckily I had a nice mom who probably figured something was better than nothing, so she let me eat dinner leftovers for breakfast. Every single morning. Because some microwaved chicken with mashed potatoes or spaghetti sound appetizing at 7 am. Served up, of course, with a hearty helping of older sister eye rolling, because why did her little sister have to be so weird! Apparently my 8 year old self thought this was all just fine. My poor mom! A few years later once I finally got tired of leftovers for breakfast, I had a banana with peanut butter every morning for a whole year, then Special K with Strawberries the next. (I’m shaking my head just typing this.)

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My Favorite Pizza Dough

My Favorite Pizza Dough

Confession: I have a really hard time paying money for pizza. Not much pizza goin’ on on my must-eat-in-Austin list. This is definitely not because I don’t like pizza, or that I don’t believe there is good pizza to be had in Austin (try here or here!). It really boils down to the fact that I’m cheap (I like to think of it as budget-minded). I have a really hard time paying $20+ for something that I feel like I could do a pretty dang good job of myself. For way less money. And I don’t have to pay an extra $1 if I want to add a scant few slices of jalapeno. (This is Texas folks, those little fiery gems should always be included.)

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Chipotle Grilled Sweet Potatoes on Live Grow Give

Chipotle Grilled Sweet Potatoes

One of my favorite things about moving to a new city (or visiting one for that matter) is figuring out where all the good food is. Cities we previously lived in had a few highlights here and there, all which could be condensed to a short list. Since moving to Austin, I have the opposite problem. My list is MASSIVE, and every time we go somewhere new, it usually is mind blowing, and I just want to go back and try the green apple guacamole with pineapple, jicama, and mint or that eggplant parmesan pizza because their pepperoni pizza was the best I’ve ever had. Oh and I almost forgot the milkshake with miso hazelnut blondie and huckleberry jam swirls.

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Baked Coconut Shrimp Tacos

Baked Coconut Shrimp Tacos

While Nathan was in Mexico, I was super intrigued to hear what people in Mexico did to celebrate Cinco de Mayo. In my mind, it was going to be some HUGE party. I mean, if we in America celebrate this Mexican holiday, surely people actually in Mexico really party it up, right? Well, wrong. I was informed that the vast majority of Mexicans don’t do a thing for Cinco de Mayo. I thought it was the country’s independence day – turns out it isn’t. From what I’ve since gathered, the “holiday” is more about Americans drinking tequila and eating a bunch of Tex-Mex. A day to celebrate tacos? That is something I could definitely get behind 🙂

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Ruby Red Slaw

Ruby Red Slaw

I’ve learned a lot about the science of food over the past 8 or so years. I studied the chemistry behind the individual molecules that physically make up different foods to the metabolic reactions that happen in our bodies to digest food. Food science was fascinating to me – the idea that I can take raw, whole, natural ingredients, add some heat and maybe a few things like fat, acid, salt, or sugar, and in return I get something far greater than what all those raw ingredients could have ever dreamed of being to begin with.

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English Muffin Ham and Cheese Strata

English Muffin Ham and Cheese Strata

I’m not the kind of person who hosts brunch. Do real people actually host brunch? I’m almost convinced hosting brunch is an invention of social media to make us all feel bad that we’re not having an intimate group of friends over for bloody marys (which I don’t drink) and fancy bagels with lox and capers (which I don’t like). Even if I didn’t have the cutest 8 month old nugget hindering my brunch dreams with his 6 am wake-up call, I need food way before the brunch hour finally moseys in. Hosting breakfast… now that I could get behind!

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Stacked Grilled Vegetable Pita Wraps

Stacked Grilled Vegetable Pita Wraps

One of my main goals with From Her Kitchen is to give you ideas that are real. Real ideas that you actually want to make. For your real family. On a real weeknight that’s more than likely real-ly busy. I want to give you recipes that are customizable because picky eaters happen, whether they are in the form of tiny humans or adult-sized humans. I want to give you recipes that can easily be made vegetarian because that’s the number two question I get right behind, “What do you feed your family?” I want to give you recipes that don’t have any crazy ingredients because not everyone can buy mascarpone cheese, preserved lemons, or sumac.

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Brown Rice Sushi Roll Salad

Brown Rice Sushi Roll Salad

The first time I tried sushi I was 22 years old. Considering I had decided I wanted to be a chef at the age of 16, this is surprising, right?. Do they even let people into culinary arts school that have never had sushi? I can just hear Gordon Ramsay now, “You’ve NEVER had SUSHI!?!?! The delectable culinary masterpiece of Japan?!? And you want to be a CHEF??! That’s preposterous – GET OUT OF MY KITCHEN!!!” Because even if Gordon Ramsay actually had a culinary arts school, I could get into it in maybe a million years. If I was lucky. Ha!

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Deviled Egg Salad

On this Easter Eve, chances are pretty good that you have a fridge full of hard boiled eggs. Whether the kids in your family share a dozen to dye or each get their own individual dozen (yes this really happens in my family!), you (presumably the adult in this situation) are not only in charge of figuring out how to get a vinegary robin egg blue stain off your white counter top but also how to consume the evening’s fun art project that is indeed edible.

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