Hi everyone! After a very busy, travel-filled February, I’m back to blogging. Last month, not only did I get to spend a week in NYC for work (and catch up with Hailey), I spent 10 days in Ireland on a little mother-daugher trip. Though I instagrammed a ton of pics from our trip, I’ll be posting a little recap from each city in the coming weeks, so be sure to check back in.
When you’re basically living out of a suitcase for a month, it is a little hard to make sure your fridge and pantry are properly stocked. That’s where I had to get a little creative in my cooking, and where I first got the inspiration for this recipe: Teriyaki Salmon with Cauliflower Rice.
Salmon is a great freezer friendly fish option — I usually have one or two filets stashed in my freezer at any given time — and cauliflower rice is a great healthy alternative to white rice. If you can’t find it in the grocery store, it’s really easy to make with just a few pulses in the food processor. Then, just add a couple veggies and a sauce and you’ve got a 10-minute, no-fuss dinner.
Happy Monday everyone! I’m really excited to share one of my coworker’s chili recipes with you today. I first tasted this chili last week when my team hosted a chili cook-off contest. Each contestant not only had to make an A-plus chili, but had to make enough to feed approximately 40 people. And boy, the contest was a hit. Seven team members participated in the chili cook-off and the rest of us had the hard job of picking the winner. This chili recipe was hands down the crowd favorite. In fact, I loved it so much that I made a batch for a Friendsgiving potluck last weekend.