This Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans before being tossed in a light, tangy dressing. You’re going to love all of the different textures in this salad!

Broccoli Slaw

Broccoli slaw served as a side dish makes a nice change from some of the underwhelming mayo and cabbage-heavy coleslaws out there.

I’ve found a great many slaw recipes I like (like this Sweet and Spicy Apple Coleslaw that’s loved by even the coleslaw-averse members of my family) but there’s something extra wonderful about a good broccoli slaw. The crisp broccoli and carrots keep their crunch for days, even after being mixed with the dressing. 

Broccoli Slaw Salad

I like my salad recipes abundant with fresh, flavorful ingredients and lots of different textures. Broccoli Slaw is no different! In this version, I added pecans and dried cranberries for a satisfying layer of crunchy fruity nutty goodness.

The finely sliced red onions bring zest, spice, and a gorgeous color to the salad. Be sure to slice the red onion as thinly as possible to get the right texture and balance of flavors in your broccoli slaw.

I can make this recipe again and again and not get tired of it. That’s how I know it’s a real winner.

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Key Lime Bars-Torta De Limão

These key lime bars hail from the beautiful country of Brazil! They are light, tangy and I adore that graham cracker crust.

Known as torta de limão in Portuguese (pronounced tor-ta gee lee-mow, “mow” like “cow”, not “mow” like “mow” the lawn, English is so dumb), these key lime bars are truly delicious. They are like a lime cheesecake or a key lime pie in bar form. I was re-shooting our photos for our blackberry lime bars and thought I should update these photos too. After all, they are the inspo for the blackberry version!

Torta de limão is a favorite that my husband had when living in Brazil from a sweet lady named, Vania. (Thank you for taking such great care of Cade!! You all meant so much to him!) So, here’s Cade and his thoughts on the dessert. Love you B. *I know his name is Cade, and B doesn’t make sense. Don’t worry about it! *

“I lived in Brazil for awhile and toward the end of my stay I was introduced to this amazing, sweet and tart dessert. At first I thought it was just a lemon meringue pie. As I took my first bite I was taken back by the flavor and texture of it all. It was creamy like banana pudding, but had the crisp peaks of the meringue and graham cracker-like crust. The lime flavor combined with the sweetened condensed milk was an immediate party with my taste buds. This is still one of my all time favorite desserts and brings back many great memories.  I think that’s what food does for us a lot. I cannot remember the names of all the people I enjoyed this dessert with but I made sure I came home with the recipe in hand and the name of this awesome treat!”

Recommended Equipment

• Zester (or Microplane)
• Juicer

Before You Begin…

You are going to need about 18-20 key limes (10 regular limes) for this recipe to get enough key lime juice so start by first zesting 5-6 of them and juicing all 18-20 limes. It’s a lot easier to remove the zest before a lime is juiced.

Ingredients for Torta de Limão

Now is this going to sound crazy, but you’re only going to need 9 ingredients for these key lime pie bars – 4 ingredients for the crust and 5 ingredients for the filling. It is that simple and so incredibly delicious! Here is your shopping list…

For the Crust

• Graham Crackers: You will need about 21 full graham crackers to get the amount of crumbs you’ll need.
• Melted Butter: Binds the ingredients together and creates a rich flavor in the crust.
• Sugar: Adds sweetness to the crust.
• Salt: Enhances the flavors in the crust.

For the Bars

• La Lechera Leche Condensada: You’ll find this on the baking aisle by the sweetened condensed milk. It’s a little different than just sweetened condensed milk, so be sure to grab the right thing. It will look similar (and probably be right next to) to the La Lechera Dulce de Leche.

Chicken Birria Taco Recipe

If you’re craving a delicious Mexican dinner, this chicken birria taco recipe is exactly what you need. With savory shredded chicken and a crispy cheesy shell, they’re hard to resist and so easy!

So the kids and I did a little thing. I was making our totally viral cafe rio copycat for sweet pork tacos and accidentally made too much sauce. I poured it into a ziploc and threw it in the freezer for another day. A couple of weeks later I snagged one of those handy packages of pulled rotisserie chicken from Costco and the light went on… birria chicken tacos. The rest is history.

The chicken already is moist and flavorful thanks to the slow roasting, but then throw on some seasoning and pan cook it so you’ve got a few crispy pieces, smother everything in sauce and it’s hands down some of the best chicken you’ll ever put in a taco.

But like all Birria tacos, this tortilla should be cooked in a little oil and sauce, stuffed with meat (cheese if you’re awesome) and then dipped in a little extra sauce or sprinkled with pico de gallo for the ultimate chicken taco experience.

Recommended Equipment

• Cast Iron Skillet
• Tongs

Before You Begin…

You’ll want to have two things ready before you get too far into this recipe. First, have your chicken ready. I love to buy the packages of pre-shredded rotisserie chicken at Costco. If you want to save a bit of money, buy a whole rotisserie chicken and break it down yourself saving the breast and thigh meat. Shred it using two forks or toss it into your stand mixer and use the paddle attachment to break up the chicken.

Second, make the sweet sauce from our sweet pork recipe mentioned above. It only takes a few ingredients and is so tasty!

What is Birria?

Birria is a rich stew originating in Jalisco, Mexico that simmers on the stove all day and is so tasty. It typically made with goat or lamb and has a flavorful rich broth (or consommé). It is eaten like a soup, and no tacos are involved at all. Haha! People find that sort of shocking since birria tacos have been taking the world by storm the last few years.

What are Birria Tacos?

Some genius somewhere decided to take the tender, juicy meat from the birria and stuff it into a taco and then use the consommé as a dipping sauce for the taco. And the birria taco was born!! The corn tortillas are fried in a little oil and some of the saucy broth to create the tastiest tacos ever.

So in its most basic definition, a birria taco (also called quesabirria taco) is a braised juicy meat stuffed inside a corn tortilla (along with some cheese if you’re smart) th

Welcome to the weekend, my friends! I’ve been outside as much as possible this week, soaking up this gorgeous fall weather. I’m reading a book right now where one of the characters is annoyed with Anne Shirley’s October quote, as he insists October is an awful month for weather, and I just had to laugh to myself as this has become one of my favorite months.

“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery, Anne of Green Gables 

ON THE BLOGS this week: Warm hash browns, crumbled bacon, eggs, and cheese create an Amish Breakfast Casserole that is pure morning magic.

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash.

Tender chicken and a rainbow of vegetables mingle with noodles in a smoky chipotle sauce to make this Chipotle Chicken Pasta an easy dinner that is out of this world.

Tender, juicy meatloaf is seasoned to melt-in-your-mouth perfection and smothered in a rich, velvety mushroom gravy that’s so good you’ll want to lick the spoon. Meatloaf with Mushroom Gravy is your next favorite dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

Sliced fresh apples, with a drizzle of peanut butter and honey, topped with a handful of crunchy chocolate peanut butter granola add up to a plate of the best ever Apple Nachos.

Freshly brewed espresso is poured over creamy vanilla ice cream to create Affogato, an Italian dessert that is a marriage made in flavor heaven.

Juicy peaches, cinnamon, and brown sugar bubble merrily beneath an irresistible fluffy crust in this Crockpot Peach Cobbler.

What I’m CRAVING: Creamy mashed potatoes are topped with breaded chicken, cheese, corn, and gravy to make these Chicken Mashed Potato Bowls! Oh my word, why have I never thought of doing this?

My FAVORITE THING this week is this set of pillows. Over the past few years, I’ve replaced just about every pillow in our home with these pillows. And our guests

Plum Galette

Take advantage of the remaining plum season to make this super easy Plum Galette. Flaky pie crust is filled with juicy plums, flavored with warm cinnamon, it is the perfect transition dessert from Summer to Fall!

Are you tired of all the heat and already looking forward to Autumn with all of its amazing Fall desserts like this Pumpkin Bundt Cake, or this beautiful Apple Pear Pie? I totally feel you! But I want to introduce you to a great season transition treat, this super easy Plum Galette.

How to make Plum Galette

I used an all butter pie crust or a pate brisee for this recipe. But if you have a pie dough recipe that has been passed down in your family like this Mom’s Magic Pie Crust, feel free to use it instead!

1. First, make the pie dough and let it chill out in the fridge for about 30 minutes to an hour. When it’s ready, take it out of the fridge and roll out into a circle, about 11” – 12”. 
2. Slice up the plums and mix them with part of the sugar for about 10 minutes to release their juice. Discard the juice and mix the plum with the rest of the sugar, salt, cinnamon and tapioca flour (or cornstarch).
3. Assemble the plum slices in concentric circles leaving a border with enough crust to fold over. Brush the exposed crust with egg wash and sprinkle generously with turbinado sugar and sliced almonds.
4. Bake until golden brown, about 30 – 35 minutes at 400°F.

Tips for Plum Galette

• Macerate the plums with a little bit of sugar before you mix it with the rest of the filling ingredients will allow them to release some of the juice which can be a lot. This juice is to be discarded or reserved and reduced into a glaze if desired.
• If you don’t discard some of the juice and use it all in the recipe, you’ll end up with soggy crust or having the juice spill out all over the baking sheet and burn.
• Brushing the crust with some egg white will also help with preventing it from being soggy.

Delicious variations

• You can add citrus zest like lemon or orange to brighten up the filling.
• For a fancy plum almond galette version, you can roll out or press some almond paste to the bottom of the crust before adding the sliced fruits on top, similar to this Almond Apple Tart.
• Change up the spices to suit your mood: allspice, cardamom, cloves, and ginger all go well with plums.
• Add in a mix of stone fruits like apricots, nectarines and peaches.

Can I use store bought pie dough?

Absolutely, you can save time by using store bought pie dough. Just be sure to buy one you can roll out and not one that’s already shaped into a pie pan.

How to store leftover

You can leave leftovers on the counter overnight but if you’re planning to keep them for more than a few days, it is best to refrigerate. Refrigerated, the plum galette will last for 5 days to a week. 

You can serve it cold straight from the refrigerator or yo