Search Results for: chili

Wallflower Weekly Finds, 93

I’ve been away for a couple days doing all things Thanksgiving, and today, I’m almost officially back.

I’m still completely, utterly exhausted from all the foods we’ve eaten. Especially all the desserts I couldn’t resist.

If you’ve been on Instagram stories, you’ve probably seen all the things my family has eaten.

Salads, mashed potato, mac and cheese, asparagus and crab soup, chow mein, apple pear pie (super <3 the braided version!), pumpkin pie, brownies, cornbread, turkey, shrimp chips, garlic bread.

What did you have for Thanksgiving?

So this week I’m just going to share some recipes that you can use for leftovers because I know we all have a ton of those.

Easy Fall Inspired Recipes

Happy Halloween!

Did you dress up this last weekend? Go to Halloween parties?

I’m not really one to dress up for Halloween. But I do love seeing people dress up. So many creative costumes out there!

With October wrapping up, I thought I would share with you some of my favorite easy fall inspired recipes from over the years.

I love all the seasons, but fall is my favorite. There’s something about fall that’s truly inspiring. Leaves changing colors on the tree branches, a variety of squashes in abundance, the upcoming holidays, and the warm flavors of the herbs and spices used in cooking.

I get really excited about fall and all the things that come with it. I only wish it didn’t pass by so fast!

Seriously, only four more Thursdays until Thanksgiving.

So while fall is still here, let’s enjoy some fall inspired dishes!

Shrimp Zucchini Noodles with Peanut Sauce

This post is sponsored by House of Tsang.

Zucchini noodles stir fry with shrimp, sweet peppers, edamame, mushrooms, and spinach in a delicious ready to use peanut sauce. This shrimp zucchini noodles with peanut sauce is delicious and perfect for an Asian inspired weeknight dinner.

We’re well into the fall season, and that means that the holidays are just around the corner.

I don’t know about you, but as we get closer to the end of the year, my schedule gets so busy and hectic. Maybe it’s because work and blogging can be pretty seasonal. But as much as I love staying busy, sometimes it leaves me with little time for anything else. At least, for a little while anyway.

Some days, after coming home from work, I’m so exhausted and the thought of cooking just doesn’t seem to have its usual appeal.

So I like having a dish that’s easy to make with simple ingredients that I can rely on for those nights. That way I can quickly have dinner on the table and relax after.

This Asian inspired shrimp zucchini noodles with peanut sauce is the perfect dish for that.

[Read more…]

Recommendations Wallflower Weekly Faves

Wallflower Weekly Finds, 87

My friend Kim from SweetKimplicity got married last weekend at Sesnon House in Aptos. It was such a perfect day for a wedding. Not too hot and not too cold.

Here are a couple of pictures from the wedding day. Kim did all the chalkboard lettering, the flowers, and the little cactus seating numbers and favors. So pretty! And I just love the whole travel theme.

Spicy Shrimp Miso Garlic Butter Noodles

Noodles cooked in spicy miso garlic butter with shrimp, mushrooms, and fresh basil. These spicy shrimp miso garlic butter noodles are delicious and savory, the perfect comfort food.

Happy Tuesday!

I say this every month, but can you believe that another month has gone by?

As it gets closer and closer to the end of the year, it feels like time goes by so quickly. The first part of the year always goes by so slowly. Maybe it’s because there aren’t any holidays to look forward to? But the moment it hits summer, I feel like we have to hit the ground running. The closer it gets to the end of the year, the busier I get. And I love it! For some weird reason, the busier I am, the more inspired and more creative I get and the more things I want to do.

This past weekend, my friend Kim from SweetKimplicity got married in a gorgeous DIY wedding at Sesnon House in Aptos. Every detail was just so pretty. The food was amazing. The music brought us back to the 90’s. As in Backstreet Boys and 98 Degrees! And instead of a wedding cake, Kim chose to go with two types of pies from Gizdich Ranch in Watsonville: ollalieberry and Dutch apple pie. Oh my god, the Dutch apple pie was sooooo good. Kim had a several pies leftover so I took one with me, and I’m savoring every single bite.

Today, I’m sharing with you a major comfort food. Because let’s be real. Anything with garlic butter is a comfort food, definitely my type of comfort food.

Thick noodles tossed with shrimp, mushrooms, and fresh basil in a spicy miso garlic butter sauce.

Simple ingredients, big flavor.

Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette

Rice vermicelli tossed with roasted asparagus, carrots, mushrooms, mixed greens, and fresh herbs. This roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette is delicious and refreshing, perfect for hot summer days.

Happy Monday!

Today, I’m sharing vegan spring roll bowls with you!

Spring rolls are one of my favorite meals.

Filled with simple ingredients, it’s so refreshing and healthy without tasting like it’s healthy.

Spring rolls have so much texture from different vegetables and herbs and so much flavor when dipped in the accompanying sauce.

I made a version of spring roll bowls several weeks ago: garlic shrimp spring roll bowls with garlic tamarind vinaigrette. Savory and still refreshing, it was my favorite dish for a long while.

But this time, I wanted to make a vegan version so that everyone could enjoy it.

I love that these spring roll bowls take so little time to make. I grew up making spring rolls so it’s really easy for me to wrap them, but I do know how frustrating it can be when the rice paper sticks to itself. Or even worse, when you think you’re at the verge of success, and suddenly the spring roll splits down the middle and your hard work starts to spill all over. It’s one of those Ugh! moments.

So why not simplify it?

Why not have all that goodness served in a single bowl? No mess. No frustration.

Spring roll bowls. Yes, please.

Wallflower Weekly Finds, 77

Since my sister Victoria and I have been staying at a hotel in Oakland to keep our sister Angela company and provide support while she takes her exam, I haven’t had a chance to write up a post for today. Spotty wifi and no laptop means almost electronic free. So I’m posting my weekly finds early this week.

While we were in Oakland, Victoria and I decided that we might as well find the best eats around us.

Oakland is just across the bridge from SF. But we rarely ever head in that direction. Sometimes, I don’t feel the traffic across the Bay Bridge is worth it.

One of the places we tried is the Cook and the Farmer. The name itself caught my attention.

We tried the Oakland’s Own Po Boy, crispy fried oysters with creamy coleslaw in a soft Acme bun; their soup of the day, Summer Squash Soup with Tomato and Basil; and their fresh lemonade.

[Read more…]

Recommendations Wallflower Weekly Faves

Wallflower Weekly Finds, 76

By now, I think you know my obsession with all things brunch.

I’ve mentioned brunch probably a bajillion times now. What’s another few?

If I could have brunch for every meal, I think I could and never get tired of it.

So when my little cousin from New Orleans came to visit, what do you think we did?

Took her out for brunch, of course.

And oh my gosh, we wanted to try a new place that none of us have been to before.

And ended up choosing this restaurant sitting on top of a cliff overlooking the ocean.

I’ll share more photos with you later. But I couldn’t resist giving you a little peek.

Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette

Garlic shrimp served with rice vermicelli, mixed greens, cucumbers, and carrots in a sweet and tangy garlic tamarind vinaigrette. These garlic shrimp spring roll bowls with garlic tamarind vinaigrette are super easy to put together and make a delicious summer meal.

Omg! It’s officially summer!

And what better way to celebrate than with this summer in a bowl?

I’m super excited to share these garlic shrimp spring roll bowls with garlic tamarind vinaigrette with you!

Whew! What a mouthful! But it says everything about this dish!

Filled with a ton of veggies and combined with rice vermicelli, garlic shrimp, and a sweet and tangy vinaigrette, this spring roll bowl has incredible flavors. It’s the perfect meal for summer when you want something delicious yet refreshing with a minimal amount of cooking.

What I love most about Vietnamese food is that there’s almost always fresh vegetables and herbs in every dish. If you have lots of herbs you want to use up, or leftover salad mix or lettuce, spring rolls are the best way to use them all up.

Chicken Zucchini Noodles in Coconut Peanut Sauce

This post is sponsored by Foster Farms® Organic Chicken, but all opinions are my own.

Zucchini noodles in a deliciously creamy coconut peanut sauce with shredded chicken, kale, mushrooms, and carrots. This chicken zucchini noodles in coconut peanut sauce makes an amazingly easy and refreshing meal.

It’s currently spring, but it already feels like summer. With the weather quickly warming up, I think it’s the perfect time for zucchini noodles. They’re easy to prepare and just so versatile. Since I’ve been craving Thai style noodles, I thought I could create a version using zucchini noodles.

This zucchini noodles dish is filled with shredded chicken, kale, mushrooms, edamame, and carrots then tossed in a creamy coconut peanut sauce. It’s soo delicious, healthy, full of flavor, and fresh vegetables. If you’re a fan of peanut sauce, you’ll want to make this dish frequently. Trust me.

The best thing about this dish is that you can have it ready in about 35-40 minutes, and it requires only 10 main ingredients, minus the olive oil, salt, and garnishes. Super easy to make with very little fuss. My kind of meal.

[Read more…]