Easy + Quick Buffalo Chicken Salad

There isn’t a lot of nights where I have time to do anything but quick and easy meals. I recently had this at a restaurant and I devoured it. Then when I realized I had crispy chicken tenders in my freezer I thought…that can’t be hard to recreate! This one was made by whatever I had on hand and finished 30 mins later. But you can easily plan for this meal and take it to work for lunch, or for a quick dinner! And don’t let the word “salad” fool you—both my husband and I could not finish our portions!! It was that filling. That rarely happens, guys.


  • Tyson crispy chicken strips (Costco!) Or any brand battered chicken strips
  • Frank’s Red Hot buffalo wing sauce (or similar)
  • Blue cheese crumbles (I always have this on hand because it’s my fave and I love adding it to salads)
  • Opa Greek Yogurt Ranch Dressing by Litehouse (or any ranch dressing). I found mine at Walmart.
  • Canned veggies: corn, black beans
  • Fresh veggies: celery, spinach or lettuce, avocado, red/white/or yellow onion, tomatoes, salsa. Can also use bell peppers, green onions, sliced cabbage…basically any veggies you have that sound good with this!


When chicken is finished cooking thoroughly, cut them in halves and place in mixing bowl to cool slightly. Assemble salad with all the colored veggies you have, starting with spinach or lettuce on the bottom. Drizzle some yogurt ranch dressing (or similar) on veggies. Next drizzle desired amount of Frank’s Red Hot buffalo sauce on chicken. Be careful to not over sauce the chicken, or it will be soggy and the dressing, over-powerful. Toss to coat. Top salad with tossed chicken, and add crumbled blue cheese.

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Caramelized Onion Spread



Has anyone ever eaten at Sqirl in Silverlake? I haven’t either…I’ve only read Jessica Koslow’s newest cookbook from cover to cover and sleep with it on my bedside table. I may have shed a tear for the sheer passion and care Sqirl puts into their food. I can’t wait to make a pilgrimage there one of these days. I adapted her simple recipe for the ingredients I usually have in my kitchen. It’s so quick to make and will definitely be a hit at any holiday party. If you don’t have any parties to go you can do what I did and spread it on a piece of buttered and toasted sourdough bread, sandwiches, salads, or enjoy on crackers and cheese. I think this is best shared in the latter form and since the holiday parties are in full swing, you should all make some for your next holiday party! P.S. This recipe is vegetarian and vegan if you make sure you have the Worcestershire sauce sans anchovies.


Keep reading for full, step-by-step pictures and recipe…

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Pumpkin Spice Krispies


DSC_0683DSC_0631Pumpkin spice lattes schmattes….

I came across these pumpkin flavored marshmallows in the store and could only think of one thing to make, pumpkin spice krispies! I made two versions and found the pumpkin marshmallows alone didn’t taste like Fall enough for me and decided to add pumpkin pie spice and my all time favorite, cinnamon! I also attempted to free hand the krispies into a pumpkin shape, so excuse the imperfections. DSC_0734*This recipe could easily be made vegan by substituting the butter for vegan butter. Also, I’ve only seen these pumpkin flavored marshmallows at Sprout’s markets so if you don’t find them, I think they would taste just as amazing with regular marshmallows. In case you’re wondering, Kraft marshmallows are NOT vegan, but the Trader Joe’s marshmallows are and I swear on my life that you could not tell the difference between the two brands. AND no, I’m not vegan, I just like being aware of what I can share and enjoy with vegan friends.

DSC_0657Rice krispies are so quick and easy to make and I doubt you need step by step directions (they come on the cereal box), but I made a few tweaks to these bad boys.

On low heat melt the butter, then add the marshmallows, and pumpkin pie spice.PSK 1Stir the marshmallows to assess the distribution of heat and make sure they’re melting evenly and then add the rice cereal and turn off the heat. STIR, STIR, STIR.PSLK IIIn a parchment lined (not wax paper!) pan, you can either pack in the cereal tight or loose. OR you can gently pack it. Don’t forget to top with cinnamon!DSC_0680As far as shaping, I used part of a mason jar lid as a cookie cutter and pressed it into the tightly packed krispies and then cut out small triangles to attempt to resemble a pumpkin. Or if you’re feeling lazy, it is much easier to use the lid to guide your knife to cut the krispies in circle shapes and leave it at that.DSC_0621DSC_0625And there you have it! Easy and quick fall treats! Enjoy!DSC_0733DSC_0634


3 tablespoons butter

1 bag (10oz) of pumpkin marshmallows

2 teaspoons Pumpkin Pie Spice

6 Cups rice cereal

Dash of Cinnamon


Line 12” x 8” pan with parchment paper. On low heat melt butter, add marshmallows, and pumpkin pie spice. Once marshmallows have melted, add rice cereal and stir to mix well. Gently pack the rice krispies into the pan and top with a dash of cinnamon. You can now either use a cookie cutter to make a shape of a pumpkin or cut them any way your fall-inspired heart desires!


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Chicken Lime Soup

It’s soup season! All month long, we want to bring you our favorite soups. I’ve been craving two things lately, fresh lime and soup. So when I came across this recipe I was ecstatic that the universe answered my stomach’s prayers. The 10 minute prep time and hour simmer time (you don’t have to watch the pot!) means easy prep, easy cleanup, and a rich delicious tasting soup. I hope you enjoy…



The combination of onions, garlic, and jalapeño, makes the perfect base while the flavors from the bone in chicken will provide the greatest depth of flavor to the broth. I use the grill pack of chicken where the meat comes pre-cut in pieces. And you will need a bigger pot for this recipe as it does use a whole chicken. Keep reading for the recipe…

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Easy Oven Crisped Green Beans


Green Beans Vertical with font

I have this thing with garlic. It’s in almost all my recipes. I need it. I love it and it’s good for you too. My co-worker recently shared a bite of some delicious garlicky green beans that made me realize we NEVER eat green beans at home because I hate blanching them. I admire and kowtow to people who do it, but I can’t bring myself to a) waste perfectly tasty ice cubes (I don’t have an automatic ice maker so I do it old school and that means every cube in that plastic tray counts)  and b) it’s just another step in the whole cooking and cleaning process (I also don’t have an automatic dishwasher). If you couldn’t tell by my last post, I prefer garlic-filled one dish wonders. This green bean recipe is just that! Get excited for this brilliant side dish that will take less than 10 minutes of prep and 12 minutes to bake.

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Keep reading for the full recipe after the jump ->

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