Forgive the slightly slanted picture, I was too excited and munching on the salad to get a decent shot.
I have a hard time when people get overly excited about stuff. I am pretty even-keeled. Even when the hubs is about to get home from a separation, I don't show much emotion. I am truly ecstatic on the inside, but usually I contain it. Well this salad, is pretty darn delicious. I won't go all crazy, "flapping my arms in the air, jumping off the rooftop" excited, but I kinda felt that way when I was eating this salad.
Forgive the slightly slanted picture, I was too excited and munching on the salad to get a decent shot.
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My beautiful friend Autumn made one of the best breakfasts I've ever had during a staycation weekend in Orlando with some of my dearest girlfriends a couple years ago. Ever since then, whenever I have the right ingredients lying around, I try to replicate some version of the meal. The original recipe was made with sausage and sweet potatoes, but anything similar you have will work just as well!
Starting with sliced peppers, onions and Portuguese sausage (cooked separately), I threw in some leftover Okinawa potatoes I made the previous night (this is one of the key ingredients I wait to have on hand; it saves a lot of time to have ready-cooked potatoes). You know those days when you want a light, tasty and fresh meal without too much work? One of my favorite ways to cook a meal is on the grill and one of my favorite things about Hawaii is the year-round grilling weather we enjoy! The prep is done in the kitchen and the cooking in the garden under twinkling lights- what better combo is there?! While I was wedding planning last year, I purchased the Real Simple Wedding edition which was full of pretty pictures, helpful tips, and most excitedly a year-long subscription to the magazine! Every month we, (yes, my husband sneaks peeks when I’m not reading it), flip to the back and peruse the recipes. You will see as my posts continue how many are derived from a Real Simple recipe. This one is no exception! The original recipe can be found here; I made a few adjustments as I went.
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