Spicy and smoky summer corn, Monterey Jack, and brown rice stuffed poblano peppers.
Nothing like a good game of stuffed pepper Russian roulette to get your blood flowing on a Friday morning.
Alternating strawberry and vanilla cake layers are sandwiched between strawberry cream cheese frosting and iced with confetti swiss meringue buttercream in this delicious strawberry confetti quadruple layer cake.
Two layers of strawberry sprinkle cake + two layers of vanilla sprinkle cake + strawberry cream cheese frosting + sprinkled up swiss meringue buttercream = the only kind of math I want to be doing in life.
I must say this every month, but HOW IS THIS THE LAST WEEK IN MAY?!
Wasn’t I just unpacking my winter clothes? (Errr, probably, because I was so behind on life this year that I only got around to getting them out in February.)
This year is speeding by and I don’t like it one bit.
On the bright side, I’m so excited for Remy to wear all of her cute new summer clothes. #Priorities.
Half of them are swimming on her because we bought everything for the summer in 2T and she is pretty petite. Is the baggy look in again? I hope so.
We’re planning on spending some quality time outside this weekend and maybe going to the American Museum of Natural History while the city is a little less populated for the holiday weekend. Make sure you get some fresh air and spend some time out in the sun!! And happy eating!
Stay #TrendingInTheKitchen by incorporating traditional street foods into your spring and summer meals! These hearty black bean veggie burgers are stuffed with smoky poblano peppers and topped with an elote (or Mexican street corn) salsa, making them perfect to welcome summer this Memorial Day weekend.
[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Memorial Day weekend basically means one thing – the beginning of BURGER SEASON!!!
A simple side salad for spring made with baby spinach, fresh raspberries, and goat cheese that are tossed in a balsamic vinaigrette.
Don’t mind me, just working on my salad game over here.
I’ve got the salad-as-a-meal concept down but if we’re being honest, I come from a lineage of terrible side salad makers. My mom would literally just pull a bag of pre-chopped lettuce out of the fridge, douse it in some blue cheese or ranch, and call it a vegetable. I used to think she was just being lazy, but now I have a kid and I know better. She was just surviving. I get it.
Sorry this is so late!!! Mike took care of Remy so I could oversleep a whole TWO HOURS this morning. It was unprecedented. And glorious.
I’m considering it a late Mother’s Day present and celebrating by making us all pancakes tomorrow morning. WINNNNNNN. I’m also in such a good mood this weekend because I have a whole TWO days off. My co-intern needed next weekend off so we did some schedule switcheroo-ing resulting in me having a golden weekend this weekend in exchange for having a really hectic Sunday next weekend. WHATEVS. It’s just one day of mayhem. I’ll take it!
Hope you’re all having an excellent weekend! In case you’re still in the mood for some menu plan action, we’ve got some good eats planned for you. Have a good one!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
Summer
