When I stumbled upon this recipe, it was interesting enough that I had to try it. Super healthy and bright for summer (which I may note that the Pacific Northwest did not get the memo that summer has officially started— what is up with 50 degree weather in June?), I have to admit it was not my favorite thing I've ever made. But then again, I'm...

Holy cow was the dish spicy! I really liked the idea of Italian and Mexican fusion from this shrimp fajita pasta we used as inspiration with our own extra spicy homemade enchilada sauce based off this recipe, but hyper spiced up with extra cumin, ancho chili powder, and adobo. We might have spiced our enchilada sauce a little too much. The...

Best use for leftover homemade everything hamburger buns? Sloppy Joe's. Healthy Sloppy Joe's made with ground turkey breast, but all the flavor thanks to ketchup, worcestershire sauce, tomato sauce and paste, red wine vinegar, Dijon mustard, and a myriad of spices. There are some red chili flakes in there, which give it a little bit of kick....

We wanted to do a great bbq cookout to celebrate the start of summer. We settled on cooking up an interesting kind of burger and doing everything ourselves. That meant, the patty, the bun, and even the fries. It was an extravagant meal to pull off, and although we stumbled a few times, it all came together eventually. The buns came from a...

Still learning about how to prepare our foods, we mistakenly grilled up a piece of flaky, white fish outside on the grill. Oops! Next time we'll stick to salmon and tuna steaks. Despite this sometimes odd texture of the fish, it was still quite tasty, covered in tapenade. The real star of this show however was fresh artichokes with lemon caper...

This isn't much of a recipe, but rather a perfect flavor combination— fresh, lightly seared scallops over brown rice and sweet roasted peppers topped with slightly spicy chorizo— that all explodes in your mouth at once. The cooked chorizo creates a delicious, greasy (in a good way) sauce for the scallops and complements the peppers. Top with...

These white bean enchiladas from Cooking Light magazine many moons ago are one of the recipes that Dustin and I have been making since we first started cooking together back in Houston. They taste just like creamy cheese enchiladas after you puree all of the ingredients together, but they are a lot healthier because the white beans have fiber...

Originally I envisioned these scallop BLTs as sliders. The scallops are the perfect size to place on a slider bun, but then I decided to make homemade bread. And there is no better way to take a sandwich over the top than to use homemade bread fresh from your very own oven. Also add avocado. We had an extra one leftover, so this scallop BLT...

Dustin and I have discovered our Italian gene. We made homemade pasta with our new pasta maker (another wedding gift!) for the first time, and it came out perfectly! We were bracing ourselves for disaster after our gnocchi fail, but we needn't worry because this pasta was delicious. Unfortunately, making pasta at home is not an every night kind...

This recipe for creamy goat cheese mac and cheese has been in my recipe queue for months, but I've been toying around with exactly how I wanted to make it. Do I want to follow the recipe exactly or do I want to try to healthify it? Goat cheese is actually a relatively healthy cheese and is so creamy that I knew it would make a fantastic cheese...