My 2022 Holiday Gift Guides are here! Shop for her, him, the kids, and the foodie in your life with these ideas for holiday gifting.

1. AGOLDE Charli Jacket: A great denim jacket is a staple in my wardrobe so this gift will get a lot of wear. 
2. Isabel Marant Tyron Cap: This hat saves me on unclean hair days! Dressier than your usual baseball cap, this will become a well-worn staple. 
3. Cryo De-Puffing Facial Mask: I use this IIISkin face mask whenever I need a little de-puff or just want to treat my skin to some extra self-care. Pro Tip: store these in your fridge for extra cooling benefits! 
4. Maya Brenner Asymmetrical Initial Necklace: I have worn this necklace with Sutton and Winnie’s initials for years! The perfect customizable, sentimental gift. 
5. Tokyo Crop Long Sleeve Tee: My daily uniform consists of high-waisted leggings and slightly cropped tops like this; you can never have too many!
6. Roxanne Assoulin’s ‘Alphabet Soup’ Bracelet: Another great customizable gift! I have a colorful version I always wear in my bracelet stack but love the neutral look for even easier everyday wear. 
7. Nécessaire The Body Wash (Bergamot): This is my absolute favorite scent! 
8. Long Plaid Sherpa Shacket: As you probably know, I cannot get enough of plaid shackets! I have been loving the weight of this one plus the color is so different but still “neutral” enough to be worn with so much. 
9. Wireless Photo Printer: While I use this mostly to print recipe photos, it is so convenient to print high-quality photos from my phone or computer at home!
10. Chuck Taylor All Star Lift High Top Sneakers: I recently got these and have been obsessed! Bringing me back to my middle and high school days but in a modern way – love.
11. Maison Storage Bath Caddy: This bath caddy has stayed on my gift guide for years and that’s because it’s that good! Pair this with a few bath items and a candle and you’ll have the perfect self-care gift. 
12. Tumi Madina Cosmetic Case: I love how organized this keeps all of my cosmetics while traveling.  
13. Free People Ruby Jacket: Another shacket that will be well-loved by your gift recipient.
14. Ranger Station Candles: I love this Old Fashioned scent! And love even more that you can utilize this glass as a cocktail tumbler once your candle burns out. 
15. Tumi Carson Backpack: This is my #1 travel item! It fits all of my items, including laptop, perfectly while traveling with extra room to spare. This is the perfect gift for the traveler in your life!

1. Garnish Cocktail Picks, Set of 4: Y’all know I love a good dirty martini so of course, I am obsessed with these adorable cocktail picks to add a little fun to your drinks.
2. Matilda Goad & Co. Cocktail Shaker: You can’t have a good cocktail without a good shaker. I just love the fun colors!
3. The Woks Of Life Cookbook: I like to say I am The Woks of Life Chili Oil‘s #1 Fan so this family-created cookbook is one of my favorites as well. 
4. Vitamix A2300 Ascent Series Blender: My long-time favorite blender for smoothies, blended soups and more. 
5. Cottage Egg Crate: I love storing my eggs this way in my fridge so I can easily see know how many eggs I have left. 
6. SideDish: My new line of multifaceted dresses makes the perfect stocking stuffer or addition to a gift basket! Shop the multipack or a 3-pack of one of the three flavors.
7. The Siete Table: I love my Siete Family and so excited about their new cookbook full of Garza Family favorites. 
8. KitchenAid Hand Immersion Blender: This is probably my most-used kitchen gadget. From homemade mayo to dressings and more, I use this very often in my kitchen. 
9. Ninja Air Fryer: This is another well-loved gadget in my kitchen! While it’s great to quickly cook frozen bites for the kids, I also love frying up chicken tenders and more for myself to put over a salad with SideDish. 
10. Yummly Smart Thermometer: The Yummly Smart Thermometer saves me in the kitchen! It allows me to cook my meats and seafood to my preferred temperature without any guesswork, which frees me up to create the rest of my meal, set my table, or get a jump start on cleaning the kitchen. Use code DEFINEDDISH10 for 10% off. (Offer ends 12/31/2022,11:59 PM EST. See checkout for offer details.)
11. Breville Panini Press & Grill: Weekend paninis are slowly becoming a weekend tradition at our house so this gets a lot of use. 
12. The Defined Dish: Of course, my first cookbook needs to be on everyone’s list! This is great to pair with a few small items for a Defined Dish-themed gift. 
13. The Comfortable Kitchen: My second book is also great to pair with my first book, “The Defined Dish,” and with other small kitchen items.
14. Graza Oil Oil Duo: The “Drizzle” and “Sizzle” Olive Oils are well-loved in my kitchen! So loved that I became an investor in Graza, something I am very proud of. Use code THEDEFINEDDISH for $5 off your purchase!
15. Take It Easy: Gaby has done it again with another incredible cookbook! Full of delicious, low-fuss recipes you are sure to love. 

1. Camp High – High Street Hoody: 9/10 times I feature Clayton on my Instagram, he is wearing Camp High — I kid you not. Their clothing is all super cozy, well made, and just fun wardrobe additions!
2. Cocktail Trivia: This is just a fun addition to your bar area. Perfect to pair with a bottle of alcohol and fun glasses or a mixer for a mixologist-themed basket.
3. Vinyl Me Please Record of the Month Club: I’ve featured this on a few gift guides, but it is just the perfect gift for the music lover in your life. Clayton has been a member of this for years and it’s a great way to discover new artists as well as receive some classics.
4. Vans: For the full Clayton look, pair your Camp High gear with these Vans.
5. LALO Tequila: Our favorite tequila for sipping, ranch waters, and, of course, Clayton Margaritas! Find LALO at a store near you, deliver through Drizly, or shop online. 
6. Elevated Craft Hybrid Cocktail Shaker: Cady swears by this shaker for perfect cold cocktails — especially Espresso Martinis. What is so great about it is, of course, how insulated it is so your hands don’t get cold while you’re shaking, but it also has measurements in the top making it easier to measure all of your ingredients and not waste any!
7. 1000 Record Covers Book: This is great to pair with a Record of the Month Club subscription!
8. Lava Lamp: We have a lava lamp in Clayton’s record room and it always sets a fun mood. Every guest ends up wanting to get one! 
9. Vuori Joggers: These have become a favorite of Clayton’s!

1. Giant Coloring Poster: These keep my girls so entertained! Pair with colored pencils, markers, or crayons and you have the perfect gift. 
2. Junie B. Jones’s Boxed Set: I love gifting a few books to the girls each Christmas and Sutton has been loving these books! 
3. Stand Mixer Play Set: This is just so adorable, I had to include it! Your budding baker is sure to love to have their own “tools.”
4. Nail Polish Set: The girls love painting their nails so this set with stickers will be perfect for them. 
5. Puffer Coat: I love shopping at Zara for my girls and think this coat is perfect for a Texas winter.
6. Gem Art: Sutton and Winnie are loving craft projects so this one is simple enough for them to do on their own but so fun for them with all the sparkle.
7. Dabble & Dollop Rainbow of Bubbles: These bath soaps are so fun for your kid who likes to “experiment!” You can mix the different scents in all kinds of combinations and it even includes “recipes” to create specific scents.
8. Magnatiles: This makes the list year after year because kids, mine included, love these so much.
9. Kid-Safe Kitchen Knives: If your kids are interested in cooking, these kid-safe knives are the perfect way to get them involved. 
10. Bracelet Kit: Sutton’s bracelet-making phase is still going strong. This is one of her favorite ways to make bracelets!

Please note that this post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. 

The post 2022 Holiday Gift Guides appeared first on The Defined Dish.

These Chipotle Steak Taco Bowls are packed with flavor and perfect for weeknight dinner or meal prep for the week.

Whether you’re doing a Whole30, or just trying to cook more at home in the new year, flavorful sauces and an arsenal of seasonings are key to making homemade meals feel more like those from your favorite restaurants. Here, the special sauce is the Pepita Scallion Dressing, which is a mix between a pesto and a jalapeño crema. It takes this bowl to the next level – and is great as a dip with fresh veggies if you have extra. 

If you’re not doing a Whole30 or eating paleo, rice would also be great addition to these Chipotle Style Steak Taco Bowls.

Also, don’t let this ingredient list intimidate you! While there are a few components, you’re only cooking the steak and the peppers, making this very weeknight-friendly. You can also prep the Pepita Scallion Dressing up to a week in advance and chop the veggies ahead of time to make this come together even faster. All components stay well in the fridge and can be assembled for dinner or for weekday lunches. 

I hope you enjoy these bowls as much as I do!

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Chipotle Style Steak Taco Bowls

Ingredients

For the Steak:

• 4 tbsp avocado oil divided
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tbsp chipotle chili powder
• 1 tsp. ground cumin
• 2 tbsp fresh lime juice about 1 lime
• ¼ cup salsa verde
• ¼ cup beef broth
• 2 lb. skirt steak or flap steak - trimmed of excess fat and patted dry
• 1 tsp. kosher salt
• ½ tsp black pepper

For the Pepita Scallion Dressing:

• ½ cup toasted pepitas
• 1 jalapeño seeds removed for less heat
• 4 scallions - white and green parts roughly chopped
• 3 cloves garlic - peeled
• 1 ½ cups packed cilantro - roughly chopped plus more for garnish
• 2 Tbsp. red wine vinegar
• 3 Tbsp. fresh lime juice - about the juice of one lime
• 3 Tbsp. fresh orange juice - about the juice of half an orange
• 1 tsp. Kosher salt
• 1/4 cup extra virgin olive oil
• 2-3 Tbsp. warm water - plus more as needed

For the Peppers and Onions:

• 2 Tbsp. avocado oil
• 1 small white onion - sliced thin
• 3 bell peppers red, orange, and yellow - de-ribbed and sliced thin
• 2 Tbsp. fresh lime juice
• ½ tsp. Kosher salt

For the Salad:

• 1 large head romaine - chopped
• 6 cups finely shredded red and green cabbage
• 1 large shallot - very thinly sliced
• ¼ cup toasted pepitas
• 2 avocados - diced

For Serving:

• Lime wedges
• Pickled onions - optional

Instructions

Prepare the Steak:

• In the bottom of a crockpot, whisk together 2 tablespoons of the avocado oil, garlic powder, onion powder, chipotle chili powder, ground cumin, lime juice, salsa verde and beef broth until smooth. Set aside.
• In a large skillet over medium-high heat, heat the remaining 2 tablespoons of avocado oil. Season both sides of the steak with salt and pepper. When the oil is hot, sear both sides of the steak until a golden brown, about 3 minutes per side. Transfer the browned steak into the crockpot and nestle into the sauce. Seal the lid on your crockpot and cook on high for 6 hours, or low for 8 to 10 hours.
• When the cook time is complete, using two forks, shred the meat. Leave in the crockpot on warm while you prepare the rest of the bowls.

Make the Pepita Scallion Dressing:

• In a high-speed blender, or food processor, add the pepitas, jalapeño, green onions, and garlic. Pulse for about 30 seconds until you have a fine crumb. Add in the cilantro, red wine vinegar, lime juice, orange juice, and salt. Pulse until the mixture is mostly smooth. With the motor running on low-medium, stream in the olive oil. Blend until completely smooth. If the blender needs a bit of help, slowly stream in warm water in tablespoon increments until the desired texture is reached. It will be a bit thinner than a pesto, but still textured. Refrigerate until ready to serve.

Cook the Veggies:

• In a large cast iron pan, heat the avocado oil over medium-high heat. Add the onion and bell pepper and season with salt. Sauté, tossing the peppers so they pick up the seasoning from the steak. Cook for about 5-7 minutes until soft. Set aside and cover to keep warm.

Assemble the Salad:

• In a large mixing bowl add the shredded cabbage. Spoon in about a tablespoon of dressing. Using tongs, massage the dressing into the cabbage to break it down a bit. Add the romaine and shallots and toss again. Toss in the pepitas and a bit more dressing, mixing until all the greens are well coated.
• To serve, divide the greens evenly amongst 4 bowls. Top with an equal amount of peppers and steak. Garnish with avocado, lime juice, and cilantro. Enjoy!

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Inspired by a local Dallas restaurant, these Chicken and Cilantro Rice Bowls with Tahini are the perfect lunch or dinner. 

If you’re a Dallas-ite like me, you may be familiar with Dive Coastal Cuisine. And if you are not familiar, you should be! I’ve become so obsessed with their Dive Chicken Wrap, I decided to re-create at home but make it into a bowl.

Like the wrap, this bowl consists of simply marinated chicken, cilantro-lime rice, onions, tomatoes, and Monterey cheese, but here I’ve added some greens to build up the bowl with a little more nutrients. And also like Dive’s wrap, the star of the show really is the Tahini Dressing. It took me a few tries to get this just right and let me tell you, it is so irresistible! 

I love these Chicken and Cilantro Rice Bowls with Tahini for an easy dinner, but it is also great to even meal prep at the beginning of the week for lunches or dinners! This is also great for families because everyone can plate their bowls exactly how they prefer.

I hope you all enjoy these bowls as much as I do, and if you get the chance, be sure to try the original wrap at Dive in Dallas!

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Chicken and Cilantro Rice Bowls with Tahini

Total Time 45 minutes

Servings 4

Ingredients

For the Chicken:

• 1 1/2 lbs boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tamari or soy sauce
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt
• ½ teaspooon black pepper

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice
• 1 tsp avocado oil
• ¼ cup finely chopped cilantro
• 2 tbsp freshly squeezed lime juice
• kosher salt to taste

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons plain greek yogurt
• 1 tablespoon tamari
• 2 tablespoons freshly squeezed lemon juice
• salt and pepper to taste

For the Bowls:

• 1 yellow onion halved and sliced ¼ inch thick
• 4 cups mixed spring greens
• 1 roma tomato halved lengthwise and sliced thin
• 1 cup shredded monterey jack cheese
• fresh cilantro leaves

Instructions

Marinate the Chicken:

• In a large bowl, combine all of the chicken ingredients and using tongs, toss until well combined. Cover and set aside to marinate for at least 15 minutes. Alternatively, you can marinate the chicken ahead of time in the fridge for up to 24 hours.

Make the Rice:

• In a medium saucepan, combine the rice, avocado oil and 1 1/2 cups of water and bring to a boil. Once boiling, reduce the heat so that it is just simmering, about medium-low heat, cover, and cook for 15 minutes. Remove from the heat and keep covered to allow the rice to continue to steam, 10 more minutes.
• When done steaming, stir in the cilantro and lime juice and season with salt to taste. Cover and keep warm.

Make the Tahini Dressing:

• In a small bowl, stir together the tahini, greek yogurt, tamari, and lemon juice until smooth. One tablespoon at a time, add warm water to thin out the dressing as needed– you want it to be creamy and thick, but still drippy enough to drizzle. I usually only need about 1-2 tablespoons, but this will depend on the consistency of your tahini. Add salt and pepper, to taste. Set Aside.

Cook the Chicken and Onions:

• Heat a large cast iron skillet over medium-high heat. When hot, add the chicken and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest while you cook the onions.
• Reduce the heat in the skillet to medium and add 1 tablespoon of olive oil. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and golden on the edges, about 8 minutes. Remove from heat and set aside.

Assemble the Bowls:

• To assemble the bowls, divide the rice amongst 4 bowls. Slice the chicken and divide among the bowls along with the onions, monterey jack cheese, spring greens, and roma tomatoes. Garnish with fresh cilantro and serve with the tahini sauce.

The post Chicken and Cilantro Rice Bowls with Tahini appeared first on The Defined Dish.

Some days you just need a simple cozy pasta dinner with limited ingredients. On those days I turn to this Artichoke and Lemon Linguine.

There is so much to love about a beautifully simple pasta recipe! When nothing is sounding great for dinner or I am in need of a meal quickly, I always turn to simple meatless pasta dinners like this recipe. With a few pantry ingredients plus fresh staples I usually always have in my fridge, I created this Artichoke and Lemon Linguine with those needs in mind. 

With a butter sauce base that is first flavored with shallot and garlic, you then cook down your artichokes, capers, red pepper flakes, and lemon zest for the perfect brightness that is increased even more with a bit of white wine and lemon juice! Once the pasta is added with a little bit of pasta water, you get the perfect sauce that coats the pasta and artichokes wonderfully. Serve with fresh parsley and grated parmesan, and you’ll have a bowl of pasta you cannot get enough of.

Also, let’s talk about canned artichokes for a minute. These need to be a pantry staple for everyone if they are not already in yours! So great in pasta dishes like this plus quick salads and sheet pan dinners, I try to always keep these on hand. 

I can’t wait to see y’all cozied up with a big bowl of this Artichoke and Lemon Linguine!

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Artichoke and Lemon Linguine

Total Time 23 minutes

Servings 4

Ingredients

• 8 ounces linguine sub brown rice pasta for gluten-free
• 2 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• ½ cup halved and thinly sliced shallot about 1 large shallot
• 4 garlic cloves minced
• One 14-ounce can quartered artichoke hearts drained
• 2 tablespoons drained capers
• Zest of 1 lemon
• ½ teaspoon crushed red pepper flakes
• ½ cup dry white wine
• ½ teaspoon kosher salt plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice about 1 lemon
• ⅓ cup loosely chopped fresh parsley plus more for garnish
• Grated Parmigiano-Reggiano for serving, omit for dairy free

Instructions

• Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook according to the package directions.
• While the pasta is cooking, in a large deep skillet over medium heat, add the oil and butter. Once the butter is melted, add the shallot and garlic and cook, stirring, being careful not to burn, until the shallot is tender.
• Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce heat to low while your pasta finishes.
• Once your pasta is complete, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.
• Increase heat to medium-high, add wine and cook, stirring, until reduced by half, about 2 minutes.
• Reduce heat to medium and add the pasta, salt, pepper and lemon juice and toss to coat in the white wine mixture. Once the pasta begins to absorb the sauce, add ⅔ cup of the pasta water and gently toss again to combine. Add the parsley and toss once more.
• Divide the pasta among 4 plates and garnish with Parmigiano-Reggiano (if using) and additional parsley.

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If you’re looking for an easy Instant Pot or slower cooker meal for busy weeknights, or when hosting football watch parties, give these Instant Pot Beer-Braised Chicken Tacos a try!

As we all know, Instant Pot (or slow cooker) recipes are great for busy weekdays. Simply prepare your meal then walk away and let the Instant Pot do the work! Which is what makes these recipes perfect for football watch parties or when hosting in general as well. You can get your recipe started then prepare everything else ahead of your guests’ arrival. 

For these Instant Pot Beer-Braised Chicken Tacos, chicken is first perfectly seasoned and then browned. Next, the chicken slowly simmers in a delicious chipotle mixture that is brightened by a bottle of beer. And if you’ve never cooked chicken in beer, you are in for a treat. It adds the perfect flavor to the sauce while also helping to tenderize your chicken. But don’t worry, the alcohol cooks off so this is still great for the whole family — my girls loved this recipe!

While your chicken is cooking, you’ll make a quick avocado crema that only further brightens this dish. Pile up your tortillas with your preferred toppings — I like the full work-up with shredded lettuce, thinly sliced radishes, cilantro, and cotija cheese — then top with the avocado crema and all you’ll need are lime wedges + another beer for drinking, and you are set! 

To make this even easier when serving your family or guests, you can also set up a build-your-own taco station. Set the chicken out with all of the topping options and let everyone create their own perfect tacos or lettuce cups, making it even easier for you!

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Instant Pot Beer-Braised Chicken Tacos

Total Time 35 minutes

Servings 12

Ingredients

For the Chicken:

• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1½ teaspoon dried oregano
• 2 teaspoon paprika
• 1 teaspoon garlic powder
• 4 pounds boneless skinless chicken thighs trimmed of excess fat
• 2 tablespoons avocado oil more as needed
• 2-3 chipotle pepper in adobo minced (*see note below)
• 3 tablespoons tomato paste
• Two 4-ounce can mild chopped green chiles
• One 12-ounce bottle Modelo Especial sub Pacifico

For the Avocado Crema:

• 1 large ripe avocado peeled and seed removed
• ¼ cup jarred jalapeno slices
• 2 tablespoons brine from the jarred jalapeno slices
• ⅓ cup fresh cilantro leaves and tender stems
• 1 garlic clove peeled
• 2 tablespoons fresh lime juice about 1 lime
• ¼ teaspoon kosher salt

Optional For Serving:

• Corn tortillas or lettuce cups
• Shredded iceberg lettuce
• Radishes thinly sliced and cut into matchsticks
• Cilantro leaves
• Cotija cheese
• Lime wedges

Instructions

Prepare the Chicken | Instant Pot Method:

• In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Stir until well incorporated. Season both sides of the chicken with this seasoning mix.
• Turn the Instant Pot on the sauté function and heat the oil. When hot, in batches to not overcrowd the Instant Pot, sear the chicken until golden brown on both sides, 2 to 3 minutes per side. Set browned chicken aside and continue cooking until all chicken is browned, adding additional oil if your Instant Pot runs dry.
• Next, add the chipotle pepper and tomato paste. Stir to toast the paste, about 1 minute. Add the green chiles and beer to the Instant Pot and whisk to combine.
• Nestle the chicken back into the Instant Pot and turn the saute function off. Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 15 minutes. Walk away from the Instant Pot and let it do its thing! Note: If your IP doesn't have a manual button, set it to 'high pressure.’
• When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer the chicken to a rimmed baking sheet (do not discard the remaining liquid in the IP). Using two forks, shred the chicken then add back to the Instant Pot.

Prepare the Chicken | Slow Cooker Method:

• In a small bowl, combine the salt, pepper, cumin, oregano, paprika, and garlic powder. Stir until well incorporated. Season both sides of the chicken with this seasoning mix.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken until golden on each side, 2 to 3 minutes per side. Set aside.
• In the bottom of a slow cooker, combine the chipotle peppers, tomato paste, green chiles, and beer and whisk until well combined. Nestle the chicken into the sauce, cover and cook on high for 4 hours, or low for 6.
• When cook time is complete, shred the chicken with two forks. Serve with avocado crema.

Make the Avocado Crema:

• In a blender or using an immersion blender, combine the avocado, jalapeno slices and brine, cilantro, garlic, lime juice, and salt. Set aside.
• Serve as desired and top with the avocado crema.

The post Instant Pot Beer-Braised Chicken Tacos appeared first on The Defined Dish.

Seven Layer Dip is a Football food must have! 

Actually, game-day or not, it’s just one of the best party appetizers! It’s an easy one that everyone loves and the layers of creamy deliciousness are spread into a pan and then refrigerated, making it the perfect make-ahead party food. I love making this ahead of time to take to a friends house when invited over for a watch party since it keeps so well and everyone loves it. 

This dip, obviously, has 7 layers to it. I did my own little tweaks to my seven layer dip to make it my own and here is what we have:

1. A Bean Layer- I mix refried black beans with a little bit of salsa verde to amp up the flavor. 
2. The Greek Yogurt layer- you can also sub in sour cream here, but I always have plain greek yogurt on hand and mixed with a little bit of taco seasoning, it’s perfect. 
3. The Avocado Layer- this is where my 7 layer dip gets it’s best flavor. While most recipes call for guacamole, I blend up avocado with tangy pickled jalapeños for an extra zing!
4. pico de gallo
5. shredded lettuce 
6. cheese
7. green onions/other garnishes (this is where you can do whatever you want, but I add green onion, a Roma tomato, and some cilantro! None of these are necessary, but they just add an element of beauty to the dip for serving.

Serve this Seven Layer dip with chips or even veggies for dipping to amp up your party spread. So get to layering, and add this delicious dip to your next game-day party spread! It is bound to be a big hit! 

Looking for more of my favorites to add to your Game Day spread:

CopyCat Dairy-Free Chili’s Queso

Mexican Street-Style Corn Dip

Salt and Vinegar Chicken Wings

Print

Seven Layer Dip

Servings 8 to 10

Ingredients

For the Bean Layer:

• One 15-oz can refried black beans
• ¼ cup salsa verde

For the Greek Yogurt Layer:

• 1 cup Greek yogurt
• 2 teaspoons taco seasoning I use the Siete Foods Spicy

For the Avocado Layer:

• 1 ripe avocados
• ¼ cup mild jarred jalapeño slices
• 2 tablespoons mild jarred jalapeño brine
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon apple cider vinegar
• 1 garlic cloves peeled
• ¼ teaspoon kosher salt more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin

For the Final Layers:

• ¾ cup pico de gallo
• 1½ cups shredded lettuce
• ¾ cup freshly shredded medium cheddar cheese I use Tillamook
• 2 green onions thinly sliced green parts only

For Garnish:

• 1 roma tomato chopped
• Fresh cilantro leaves
• For Serving:
• Tortilla chips

Instructions

Make the Bean Layer:

• In a medium bowl, combine the black beans and salsa verde. Add the bottom of a 9x9 or 1½-quart baking dish and spread evenly with a spatula.

Make the Greek Yogurt Layer:

• In a medium bowl, combine the greek yogurt and taco seasoning. Gently spread evenly over the black bean layer.

Make the Avocado Layer:

• In a blender or using an immersion blender in a wide-mouth jar, combine the avocados, jalapeño slices and brine, lime juice, apple cider vinegar, salt, pepper and cumin. Blend until smooth. Spread evenly over the greek yogurt layer.

For the Final Layers:

• Evenly distribute the pico de gallo over the avocado layer. Top with the lettuce, cheddar, and green onions. Garnish with tomato and cilantro if desired.
• Cover and refrigerate until ready to serve. Serve with tortilla chips.

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Y’all already know I am a big chicken piccata fan, so I had to turn those wonderfully bright flavors into a skillet meatball. Enter — Gluten-Free Chicken Piccata Meatballs!

What is there not to love about chicken piccata? A luscious white wine sauce that’s brightened even more by lemon juice? Yes, please! 

For these Gluten-Free Chicken Piccata Meatballs, ground chicken is simply flavored with a few spices, lemon zest, and parsley then formed into meatballs. They are browned to golden perfection then set aside while you make your piccata sauce.

Just like the meatballs, your piccata sauce will come together easily with very few ingredients with all your classic piccata flavors. With a little butter, white wine, fresh parsley, capers, and a few other ingredients, your sauce will be ready in no time to then add your meatballs to it for a quick simmer to finish cooking. And while this sauce does use butter, you could easily substitute it with vegan butter to keep this recipe gluten-free and dairy-free!

I know this recipe is going to be a star on your weeknight dinner rotation and I can’t wait to see y’all cook this in your own kitchens! 

For more piccata recipes…

whole30 skillet chicken piccata

the best sheet pan chicken piccata

crockpot chicken piccata

halibut piccata

Print

Chicken Piccata Meatballs

Total Time 30 minutes

Servings 4

Ingredients

For the Meatballs:

• 1 ½ pounds ground dark meat chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 2 tablespoons finely chopped fresh flat leaf parsley
• ¼ cup gluten-free panko
• 1 egg yolk
• Zest of ½ a lemon
• 2 tablespoons extra virgin olive oil

For the Sauce:

• 2 tablespoons butter (sub vegan butter for dairy-free)
• 3 garlic cloves minced
• ½ teaspoon red pepper flakes
• 1 tablespoons cassava flour sub all-purpose flour
• ¼ cup dry white wine
• ¾ cup low-sodium chicken broth
• 2 tablespoons capers drained
• 1 tablespoon minced fresh parsley leaves more for serving
• 2 tablespoons freshly squeezed lemon juice about 1 lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

Prepare the Meatballs:

• In a large bowl, mix to combine the ground chicken, salt, pepper, garlic powder, parsley, panko, egg yolk, lemon zest. Once well combined, form into 1 ½-inch meatballs. Damp hands will make this easier as the chicken can be sticky.
• In a large deep skillet, heat the oil over medium heat. Once hot, add the meatballs in a single layer, working in batches as needed. Brown the meatballs on all sides, about 3 minutes per side. The meatballs do not need to be cooked through as they will finish cooking in the sauce. Once browned, set aside on a plate and continue until all the meatballs are browned.

Make the Sauce:

• In the same skillet, reduce heat to medium-low and melt the butter. Add the garlic, red pepper flakes, cassava flour. Stir, toasting the flour, for 1 minute.
• While whisking, pour wine into skillet to combine. Continue whisking and add the chicken broth until well combined. Add the capers, parsley, lemon juice, salt, and pepper. Stir to combine then increase heat to a rapid simmer.
• Reduce heat to a light simmer then nestle the meatballs back into the sauce. Cover and cook until the meatballs are cooked through, 5 to 7 minutes.
• Serve with additional parsley.

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Say hello to your new family favorite — Skillet Orzo and Feta Fish!

This simple Skillet Orzo and Feta Fish is perfect for a weeknight dinner, but impressive enough for entertaining.  After some quick sauteing of shallots, garlic, tomatoes, and a lovely blend of spices, the orzo is par-cooked on the stove and then finished in the oven with your fish! Giving you just enough time to get the kitchen cleaned up, set the table, or even get a simple salad prepared to eat with your dinner. 

The flavors here are just fantastic. From the acidity of the balsamic and tomatoes. to the tanginess and creaminess the feta provides, this recipe is sure to be a hit. And while my kids have gotten used to a little bit of heat with red pepper flakes, you can easily omit this when cooking and just serve your own plate with red pepper flakes to make this even more family-friendly. 

For more skillet dinner ideas using feta, try these recipes! 

One-Pan Spanakopita-Inspired Skillet

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs 

Print

Skillet Orzo and Feta Fish

Total Time 40 minutes

Servings 4

Ingredients

• 2 tablespoons plus 4 teaspoons extra virgin olive oil divided
• ½ cup halved and thinly sliced shallot about 1 large shallot
• 2 garlic cloves minced
• 2 cups halved cherry tomatoes 1 pint
• ½ teaspoon red pepper flakes
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon kosher salt divided
• ¾ teaspoon freshly ground black pepper divided
• 1 tablespoon balsamic vinegar
• 1 ¼ cup orzo
• 2 ½ cups low sodium chicken broth
• Zest of ½ a lemon
• 2 tablespoons freshly squeezed lemon juice about 1 lemon
• 2 tablespoons finely chopped fresh oregano divided
• 2 tablespoons finely chopped fresh flat leaf parsley more for garnish
• Four 6-ounce filets of white flakey fish (I use halibut or cod)
• ½ cup feta divided

Instructions

• Preheat oven to 375 degrees F.
• In a large oven-safe deep skillet, heat the oil over medium heat. Add the shallot and garlic. Sauté until softened, about 2 minutes.
• Add the tomatoes, red pepper flakes, cumin, paprika, ½ teaspoon salt, ½ teaspoon pepper, and balsamic. Continue to cook, stirring, until the spices are toasted and the balsamic has reduced by half, about 2 minutes.
• Add the orzo to your skillet and stir until well combined. Add the broth, lemon zest and juice, 1 tablespoon of the oregano, and parsley. Bring to a simmer and cook stirring until the pasta just begins to absorb some of the liquid, about 5 minutes. Remove from heat and add ¼ cup of feta, stir once more to combine.
• Nestle the fish into the orzo. Drizzle each fillet with 1 teaspoon olive oil then season the filets with the remaining ½ teaspoon of salt and ¼ teaspoon pepper. Divide the remaining 1 tablespoon of oregano over the fillets.
• Place onto the middle rack of the oven and bake for 15 minutes. Carefully remove from the oven and sprinkle with the remaining ¼ cup feta. Place back into the oven and bake for another 3 to 5 minutes until fish is cooked through and flakes easily with a fork and the pasta is tender.
• Remove from oven and gently fluff the orzo with a fork. Top with additional parsley and serve.

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As we transition from summer and into fall, this Steak and Farro Salad is perfect to add to your menu. 

This hearty salad gives me all the steakhouse vibes at home, making it perfect to have for an elevated weeknight dinner or to impress guests when entertaining. Farro, a nutty, chewy — and delicious — grain really elevates the salad to a whole other hearty level. Topped off with perfectly seared steak, a fresh lemony dressing, and finished with blue cheese crumbles all over a bed of little gem lettuce, this salad is hearty, healthy, and absolutely delicious in every way. 

So as you are transitioning into fall, give this Steak and Farro Salad a try for a salad that is sure to impress and satisfy your dinner guests. 

Print

Steak and Farro Salad

Ingredients

For the Farro Salad:

• 1 cup semi-pearled farro rinsed and drained
• ½ teaspoon kosher salt
• 4 cups little gem lettuce
• ½ cup blue cheese crumbles

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon dijon mustard
• Zest of ½ lemon
• 2 tablespoons freshly squeezed lemon juice or 1 lemon
• 2 cloves minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup halved and thinly sliced shallot or 1 large shallot
• 1 ½ cups halved and thinly sliced english cucumber
• 2 tablespoons freshly chopped dill plus more for garnish

For the Steaks:

• 4 filet mignon steaks
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions

Prepare the Farro Salad:

• Heat a saucepan over high heat with the farro, 3 cups of water, and salt. Bring to a boil, then reduce the heat to a vigorous simmer and cook, stirring occasionally, until the farro is chewy and tender, 15 to 20 minutes.
• Meanwhile, in a large bowl, combine the olive oil, dijon, lemon zest, lemon juice, garlic, the salt, and pepper and whisk until well combined. Add the shallots, cucumber and dill and gently toss to combine. Set aside while the farro finishes.
• When the farro is tender, Drain off excess water on the farro, if necessary. Remove from the heat and cover to keep warm while you prepare the steaks.

Make the Steaks:

• Pat dry the steaks with a paper towel, then season both sides of the steak generously with the salt and pepper.
• Heat the olive oil in a large cast-iron skillet over high heat until it just begins to smoke. Use a pair of tongs to carefully place the steaks in the skillet. Cook until a deep brown crust forms on each side, about 4 minutes per side for medium-rare or 5 to 6 minutes per side if you like your steak a little more well done. Transfer the steaks to a cutting board and let rest for 10 minutes.

Meanwhile, Finish the Salad:

• Add the warm farro to the large bowl with the cucumber's other salad ingredients and toss until combined. Add the little gem lettuce and toss once more to combine.
• Divide the salad among 4 plates and then divide the crumbled blue cheese over the top of each salad. Slice the steaks and serve alongside the farro salad and garnish with extra dill fronds, if desired.

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Cheers to another fun cocktail recipe that is perfect to enjoy this Labor Day weekend, Stacie’s Frozen Mojitos!

My good friend, Stacie, is an incredible host and entertainer, and this is one of her go-to cocktails when entertaining on a warm day. It really goes well with anything and is a total crowd pleaser! All you need is a ton of fresh mint, fresh lime, a good white rum, agave and ice. The trick? to really let it blend for awhile in a high-powered blender until the frozen mojito is a slushy-like consistency. Delicious! 

This refreshing cocktail is perfect for wrapping up the summer heat and for kicking off the football season!! Double/triple the recipe for a gathering and enjoy! 

Print

Stacie's Frozen Mojitos

Servings 2

Ingredients

• ⅔ cup or 4.5 ounces white rum
• ¼ cup freshly squeezed lime juice
• ½ cup packed fresh mint leaves more for garnish
• 1 tablespoon agave nectar or 2 for a little bit sweeter
• 2 cups crushed iced
• lime wedges optional for garnish

Instructions

• In a blender, combine the rum, lime juice, mint, agave, and ice. Blend until it is a slushy consistency, 1 to 2 minutes. Pour into preferred serving glasses and garnish with a sprig of mint and lime wedge if desired.

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Let’s just say if I could have this open faced Jalapeño Tuna Melt for lunch (or dinner) every day, I’d be one happy gal.

First off, let’s talk canned tuna. Aside from my mom and sister, I may be its biggest advocate but I do not know why it gets a bad rep! It’s a pantry staple in my house — high protein, easy to add lots of flavor to it, versatile…I could go on. So you canned tuna haters, you’ve got to give it a chance. 

To me, very few things are as classic and delicious as a tuna melt. While I love always keeping my pantry stocked with canned tuna for a variety of quick recipes, one of my favorite ways to eat canned tuna is a good old-fashioned tuna melt. Toasty bread, a quick tuna salad, and melted cheese — YUM! 

With this recipe, I wanted to bring up the flavor another notch by adding the jalapeño, but if you’re scared of spice, don’t be! The jarred jalapeños usually have less of a bite but add a wonderful flavor, and you can always use less than I call for — but why would you want to?! You all are going to love this Jalapeño Tuna Melt for a simple lunch or pantry dinner, even you non-canned-tuna lovers, I promise!

Looking for another way to use canned tuna? My Classic Tuna Salad is great to make for lunches or busy weeks.

Print

Jalapeño Tuna Melt

Total Time 15 minutes

Servings 4

Ingredients

• 4 slices sourdough bread sub gluten-free bread
• 2 tablespoons extra virgin olive oil
• Two 5-ounce cans tuna packed in water drained
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 2 garlic cloves minced
• ½ cup finely diced celery about 1 stalk
• ¼ cup finely chopped shallot
• 1 tablespoon dill relish
• 2 tablespoons pickled jalapeño slices minced (plus additional slices for serving)
• 2 tablespoons finely chopped fresh dill plus more for serving
• 1 tablespoon freshly squeezed lemon juice about half of 1 lemon
• 1 cup freshly shredded sharp cheddar cheese I use Tillamook brand

Instructions

• Set an oven rack in the highest position and preheat oven to 425℉.
• Place the bread onto a baking sheet and drizzle with olive oil. Bake until toasted, 5 to 7 minutes.
• Meanwhile, in a large bowl add the tuna, mayonnaise, dijon mustard, garlic, celery, shallot, dill relish, pickled jalapeño, dill, and lemon juice. Stir to combine.
• Once bread is toasted, divide the tuna salad mixture over the top of each slice. Next, add 3-5 slices of pickled jalapeno to each slice then evenly divide the cheese onto each. Place into the oven and bake for 5 to 8 minutes until the cheese is melted. Remove from the oven, top with additional dill and serve,

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Say hello to your new favorite summer fish dish — Spiced Fish with Fennel and Orange Salad.

In this perfectly bright dish, halibut is simply spiced with just a few ingredients and paired with orange and fennel salad I cannot get enough of. If you haven’t cooked much with fennel, you’re in for a treat. It has a slight anise or licorice flavor and paired with the bright citrus of the orange and the buttery, salty castelvetrano olives this salad is such a winner. Just be sure to slice your fennel bulbs very thinly for best results. I use a mandolin for this, but a good sharp knife and a steady hand will do the trick! 

Overall, this Spiced Fish with Fennel and Orange Salad is simple enough for a weeknight dinner, but so elevated for a date night dinner or when hosting this summer. What more could you ask for?

And if you’ve fallen in love with fennel after this recipe, you have to try these two recipes:

Shaved Celery and Fennel Salad

Sausage and Fennel Pizzettes

Print

Spiced Fish with Fennel and Orange Salad

Total Time 45 minutes

Servings 4

Ingredients

For the Fennel and Orange Slaw:

• 1 large fennel bulb quartered and very thinly sliced about 3 cups
• 2 tablespoons fennel fronds
• ½ cup pitted and torn castelvetrano olives
• 2 tablespoons extra virgin olive oil
• 2 tablespoons champagne vinegar
• 1/4 cup loosely chopped fresh mint leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 medium navel oranges peeled and cut into suprêmes (see note)

For the Fish:

• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• Four 6-ounce filets skinless halibut cod, or other white flaky fish fillets
• 2 tablespoons extra virgin olive oil

Instructions

• Make the Slaw:
• In a large bowl, add the fennel slices and fronds, olive oil, champagne vinegar, olives, mint, salt, and pepper. Toss to combine. Add the orange and gently toss once more. Set aside.
• Prepare the Fish:
• In a small bowl, combine the salt, pepper, paprika, red pepper flakes, and oregano Pat the halibut filets dry and season both sides of each fish filet with the spice blend.
• In a large non-stick skillet, heat the oil over medium-high heat. Once the oil is hot, add the fish and sear until deep brown crust is formed on both sides and fish is cooked through and flakes easily with fork, about 3 minutes per side
• Serve alongside the slaw and enjoy!

Notes

To make orange segments with no pith or skin, set the peeled grapefruit on a cutting board and use a thin, sharp knife to cut down the sides of the fruit, just through the remaining pith and membranes, to reveal the flesh underneath. Then, remove each segment of grapefruit by cutting along the sides of the segments to release them from the membranes, removing the seeds as you go.

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Okay, here you go folks — my Kauai North Shore Travel Guide! A little recap of some of my favorite places to eat, things to do, and more from Kauai!

Now, to be clear, when we have visited Kauai, we typically stick to staying on the north end of the island, so this list of recommendations will focus on that area. The south and northern shores have characteristics of their own. Where you choose to stay depends on your preferences and the kind of vacation experience you are looking for. It is important to note that there is no need to worry too much about it either because Kauai is a small island and you can drive from one tip to the other in less than an hour. We intend to explore the south shore a bit more next summer but just wanted to clarify that this list is specifically focused on the North Shore. If you are curious to learn more about North vs. South Shore, this blog does a good job describing the differences to help inform your decision.

For us, the North Shore is our absolute favorite place for a family vacation (now that our kids are older and can explore more with us) and just a more relaxing getaway. I love that we can really slow down, unplug, connect with nature, and just adventure together! Plentiful and stunning beaches, beautiful hikes, picturesque views everywhere you turn, delicious food and restaurants, and so much more! We first discovered its charm and beauty about 8 years ago at some of our best friends’ (hi Rachel and Jeff!) wedding. Rachel grew up going to Hanalei Bay with her family in the summertime, which is why they chose the location for their wedding. We quickly fell in love and knew one day we’d take the kids when they got a little bit older. It’s quickly become our favorite family vacation spot and one we intend to travel to often with our kids each summer. 

Now, let’s hop into my recommendations for my Kauai North Shore Travel Guide!

Where to Stay:

Vacation Rentals: We typically rent a vacation home when we visit. While I don’t feel comfortable sharing our exact home rental (as we like to rent the same one each time), I recommend searching through Hawai’i Life Real Estate for vacation rental options. There are also listings via VRBO, AirBnB, and more. As far as location goes, I recommend looking for places in or near Hanalei, Princeville, and Kilauea. All are in close proximity to one another and near all the great beaches, hikes, and more.  

Hotels/Condos: The beauty of the North Shore is that there aren’t a ton of resorts/hotels. In Princeville, however, you’ll find it’s the North Shore’s resort town as many of the condos and resorts are found here. There is a beautiful hotel property (formerly a St. Regis Hotel) that is currently being renovated by 1Hotels and will be reopening in the Winter/Spring 2023. There are a lot of condos and other smaller resorts there, too, that you can look into! 

Where to Eat:

Okay, now for the stuff I know best for this Kauai North Shore Travel Guide — FOOD. Keep in mind that many of the restaurants on the island do not take reservations and are short-staffed, so come patient and not too hungry as there is typically a wait at most of the popular spots! 

Hanalei Eats:

• The Dolphin (Sushi & Seafood) — No reservations. Usually easy to get a table. 
• The Dolphin Fish Market — Located behind the Dolphin restaurant, a MUST go to buy fresh fish to cook at home/make sushi/ceviche. I practically went here daily to get fresh fish and cook OR to grab some sushi rolls/poke for easy lunches/snacks by the beach.
• Ama — One of the “nicer” restaurants in the area but also very family-friendly. Can make reservations on Yelp. Go ahead and make them now, they will be sold out every night. If you go early enough (5 PM) you can possibly get a table without a reservation! 

• Bar Acuda — Same owner as Ama. Awesome Tapas! Not quite as family friendly but depends on your kid’s ages/their ability to hang in a restaurant environment. Make reservations 30 days in advance on Yelp, they go fast! Will also be sold out every night.
• Hanalei Pizza — A great spot for take-out pizza to just hang out at home
• Tahiti Nui — Our #1 favorite spot on the island that I absolutely needed to include in this Kauai North Shore Travel Guide! Live music most nights and our absolute favorite for Mai Tai’s and fun times! Can’t make reservations so go early and get a table and just hang out and listen to music. (must get their Famous Mai Tai, the coconut shrimp and the Ahi Carpaccio!)

• Hanalei Gourmet — A great lunch spot that has been around forever. No reservations.
• Pat’s Tacos — Opens daily at noon near Hanalei Pier, great to grab tacos when hanging on the beach! 

• Tropical Taco — A favorite lunch spot; great fish tacos and the best chips!
• Hanalei Poke —  A great spot to stop and grab poke! 
• Wishing Well Shave Ice — The best shaved ice on the island! Usually a long line, but well worth the wait! 
• JoJo’s Shaved Ice — Another option near the grocery store if Wishing Well is too long. 
• Hanalei Bread Co. — Coffee & avo toast every morning. The best breakfast spot in town.
• Aloha Juice Bar — We loved grabbing acai bowls for a late breakfast or an afternoon snack! Doesn’t open until 10 AM.
• Hanalei Farmers Market — Typically open on Saturdays and a great place to wander around for local goods, fresh produce, and fun! 
• Postcards Cafe — We haven’t been here yet, but it looks great! 
• Village Snack Shop — Great local food, get the Chili Pepper Chicken and the Chocolate Haupia (coconut pie). Also, great cinnamon rolls for breakfast if open (hours are inconsistent, so just be aware).
• Holy Grail — Amazing, made fresh to order donuts. Fried in coconut oil and made with Taro! So good! 

• The Big Save — If you are staying in Hanalei and planning on cooking, this is the closest grocery store to stock up on basic pantry staples/produce. It’s got a decent selection for running in and grabbing things, but I also recommend driving to Kilauea Market for more organic/specialty items or FoodLand in Princeville for a larger selection. Both are very close. 

Princeville Eats:

• Tiki Iniki — Tiki bar and casual food
• Saenz Ohana Breakfast — Amazing breakfast burritos.
• FoodLand — Great local grocery store and great poke! 
• Princeville Wine Market — Great liquor and wine store to stock up.

Kilauea Eats:

• Kilauea Fish Market — The best tuna wraps and food for a quick lunch! Plus you can grab fresh fish for cooking at home!

• Trilogy Coffee
• Sushi Girl Hawaii — Great food truck for sushi + sushi burritos.

• Pau Hana Bakery — Awesome pizza.
• Kilauea Bakery — Wonderful fresh-baked bread and great for pizza by the slice. Try an ube (purple sweet potato) pastry for something local and different!
• Kilauea Market and Cafe —The best grocery store in the area!! Great selection and worth the drive!
• Kilauea Farmers Markets — Typically open on Saturdays! A wider selection than Hanalei! 

Ka’apa Eats:

• Kountry Style Kitchen Restaurant — Great breakfast + local fare. A good spot to get the popular local dish, Loco Moco, on the island. 
• Hukilau Lanai — Top-ranked restaurant on the North Shore.
• Lava Lava Beach Club
• Pono Market — Great for poke.
• Oasis on the Beach — Looks like a fun new American seafood spot.
• Sleeping Giant Grill — Tacos, poke, seafood. Some of the BEST fish tacos I’ve ever had (get the fried ono).  A must-go to. 

• Java Kai— Great coffee shop! 
• Mermaid’s Cafe — Brunch/breakfast spot– very good! 
• Paco’s Tacos — Really great tacos/Mexican food. Great margaritas too!
• Olympic Cafe — Recommended by a friend for Hawaiian fare.
• Mike’s Place — Another really good plate lunch spot (in Lihue), their Korean fried chicken is fire. Katsu chicken is also really good. 

THINGS TO DO:

The best thing about Kauai, is that there are so many things to do and you can be as active and adventurous as you want! If you are an outdoorsy type, this is the place for you! We usually do a moderate amount of activity (as we have a 6-year-old and 9-year-old) and then a lot of beach/chill time. There are plenty of hikes to do, wonderful kayaking adventures, boat rides, secret beaches, and so much more. The world is your oyster in Kauai and I am probably going to only scratch the surface by sharing a list of recommendations here and will add more as we continue to explore the island. 

Boat Tour — The only boat tour that departs from Hanalei for Na Pali Coast is Na Pali Catamaran. This is the best way to see the Na Pali Coast without having to do a difficult hike. There are a lot of tours that depart from the south side of the island, but the drive will be 1.5-2 hrs just to get there. We loved this tour so much and got to explore caves, waterfalls and see the coast all in 4 hours! Do not do it on a rainy/windy day as it is not a traditional catamaran. https://napalitours.com/hanalei-tours/na-pali-sight-see-adventure/

Surf Lessons — Sutton and I took surf lessons with Titus Surf School and had so much fun! I know there are a ton of different surf lesson groups though that are also great. Sutton fell in love with it and took multiple lessons! https://www.tituskinimakahawaiianschoolofsurfing.com/

Hanalei Hiking Options: https://www.alltrails.com/hawaii/kauai/hanalei

• Queens Bath – a beautiful, short and fairly simple hike, although the first portion of the hike is a steep downhill and not great to do if muddy. The end result is a big reward with stunning views and a unique, natural tide pool. 
• Okolehau Trail — This leads you up into the mountains overlooking Hanalei.  It’s an amazing view. 
• Sleeping Giant — This is on the East Side and has many access points and trail options. One of the most popular on the island. 
• Koke’e State Park/Waimea — This a bit of a drive, about 2 hours, but it’s absolutely worth it if you’re up for the day trip.  
• Ho’opii Falls — A fun one we did with the kids and big reward at the end, as you get to see two waterfalls– the second waterfall has a rope swing. Pretty easy hike, although a few steep areas.  
• Hanakapia’ai — Kauai’s most popular and one of the world’s most popular as it takes you along Na Pali Coast. We have never done this hike as it is also known to be very scary/dangerous. The first two miles are easy and great to do, and pretty easy to do with the whole family depending on the ages of your kiddos. Further than that, I recommend you doing your research before. You will need a pass to enter the state park (Gohaena.com), and you’ll need to plan things out! Our friend is doing it and it requires some camping/major planning.

Beaches to See/Other:

• Hanalei Bay — Big and beautiful, this is the perfect family beach day spot for relaxing, boogie boarding, and surfing!
• Tunnels Beach — Be sure to rent snorkel gear (there are rental shops in Hanalei) and snorkel the reef here!
• Anini Beach — We also rented snorkel gear to explore this reef and the girls saw multiple sea turtles! This beach also has a lot of tree coverage and shade, which is super nice!
• Rock Quarry Beach — Beautiful, quiet secluded beach
• Kalihewa Beach – Love the ocean and river views here! You can also rent a kayak and go up the river. For about 30-40 mins you continue onto a small hike and can see a beautiful waterfall. 
• Na`Aina Kai Botanical Gardens — Stunning spot to explore the gardens, make reservations!
• Shop! Both Hanalei and Kapaa’a have great shops to bop around and look for locally made goods and more!

The best thing to do in Kauai, relax and connect with your loved ones!! While there are a million things to do, our favorite part about visiting the North Shore is really just relaxing at the beautiful beaches and enjoying some down time! Leave your phone at home and read a book by the ocean! Or, my personal favorite, go grab some fresh fish at Dolphin sushi, watch the sunset and cook a simple, delicious dinner at your rental house. It’s the perfect place to truly get away! 

I know there is so much more to discover and I plan to continue to add to this Kauai North Shore Travel Guide as we spend more time on the island over but hopefully this is a great start for you as you begin to plan your own travels! Please comment below if you have any other recommendations for others to see!! 

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This Creamy Goat Cheese Pasta with Asparagus and Peas is one of my go-to spring and summer pasta dishes.

I have GoGo, my wonderful mother-in-law, made a version of this dish for Easter earlier this year and we all loved the flavors. With inspiration from her meal, I’ve made my own rendition at home. 

Filled with creamy goat cheese, asparagus, peas, and fresh herbs like tarragon and chives, this simple meal comes together easily but packs a lot of flavor! It’s bright, creamy, and oh-so-satisfying! I know this Creamy Goat Cheese Pasta with Asparagus and Peas will be a hit in your kitchens. 

Print

Creamy Goat Cheese Pasta with Asparagus and Peas

Total Time 25 minutes

Servings 6

Ingredients

• 12 ounces curly pasta I use trottole or fusilli, sub gluten-free pasta
• 2 cups frozen peas
• 1 bunch of asparagus woody ends removed, cut into 1-inch pieces
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• ¼ cup loosely chopped shallot about 1 large shallot
• 2 garlic cloves minced
• ¼ teaspoon red pepper flakes optional, more for serving
• ½ cup dry white wine
• ¼ cup chopped fresh tarragon leaves more for serving
• ¼ cup chopped fresh chives more for serving
• 6 ounces goat cheese see note
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Bring a large pot of water to a boil. Once boiling, add the pasta and plenty of salt (I use 1 tablespoon) and cook until almost al dente, 2 minutes less than the package directions. For the final two minutes, add the peas and asparagus and continue to boil until the pasta is al dente and vegetables are tender.
• Reserve 1 cup of pasta water then drain and set aside.
• In the same pot, reduce the heat to medium and add the butter and oil. Once the butter has melted, add the shallot, garlic, and red pepper flakes. Cook, stirring, until shallot is tender, about 2 minutes.
• Add the wine, tarragon, and chives to the skillet. Continue to cook, stirring, until the wine has reduced by half, about 2 minutes.
• Add the goat cheese, ¼ cup pasta water, lemon juice, salt and pepper. Stir until the cheese has melted and the sauce is smooth.
• Remove the pot from heat and add the pasta and vegetable mixture. Toss to combine, adding an additional ¼ cup of pasta water as needed.
• Top with additional herbs and red pepper flakes as desired.

Notes

It is important to use a log of goat cheese instead of the pre-crumbled. The log melts much better than the crumbles!

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Say hello to your newest obsession — Italian Chop Salad with Peperoncini Vinaigrette! 

If you follow me on Instagram, you already know I love making a quick Italian Chop for lunch. To make it even more excited, I made a Peperoncini Vinaigrette to add even more flavor than the usual balsamic-oil combination. 

And let’s talk peppers. You all already know I love peperoncinis, but there’s a new-to-me pepper I am loving  — sweet + tangy pepper drops! Similar to peppadews, they bring add a craveable bold flavor to any dish. And don’t worry if you can’t find these in your grocery store, I have an alternative in the recipe note for you. 

I can’t wait to see you all make your desk lunches more exciting with this Italian Chop Salad with Peperoncini Vinaigrette!

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Italian Chop Salad with Peperoncini Vinaigrette

Total Time 40 minutes

Servings 4

Ingredients

For the Crispy Chickpeas:

• One [15-ounce] can garbanzo beans drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Pepperoncini Vinaigrette:

• 6 mild peperoncini peppers cored and minced (about 3 tablespoons)
• 3 tablespoons peperoncini brine
• 2 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons grated parmesan cheese
• 1 clove garlic minced
• 1 teaspoon italian seasoning
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Salad:

• 6 cups chopped romaine lettuce or 1 large head
• 4 cups baby arugula
• 1 cup halved cherry tomatoes
• ½ cup drained sweet n’ tangy pepper drops see note
• ½ cup sliced peperoncini drained
• ½ cup halved and thinly sliced red onion
• 6 ounces sliced genoa salami cut into ½-inch dice
• 3 ounces sliced provolone cheese cut into ½-inch dice (optional, omit for dairy-free)

Instructions

• Preheat the oven to 425℉ and line a baking sheet with parchment paper.

Make the Chickpeas:

• Pat the chickpeas very dry and spread on the prepared baking. Drizzle with the olive oil, italian seasoning, salt and pepper and toss until evenly coated. Transfer to the oven and bake until the chickpeas are golden brown and crisp, about 25 minutes, tossing halfway through.

Make the Pepperoncini Vinaigrette:

• In a small bowl, whisk together the minced pepperoncini, the pepperoncini brine, white wine vinegar, olive oil, parmesan, garlic, Italian seasoning, salt and pepper. Set aside.

Assemble the Salad:

• In a large bowl, combine the romaine, arugula, cherry tomatoes, pepper drops, red onion, salami, and provolone cheese.
• When the chickpeas are crisp, remove from the oven and set aside to cool slightly. Pour the vinaigrette over the salad and toss until well coated in the dressing and evenly combined. Divide the salad amongst four plates then, divide the crunchy chickpeas over the top of each salad.

Notes

Sweet n’ tangy pepper drops are my new obsession. Just like their name they are exactly that — sweet with a touch of tang! If you like peppadews, you will love these. You can usually find these in your groceries deli section or jarred aisle, but if you can’t find them, you can sub ½ cup drained and chopped roasted red pepper.

The post Italian Chop Salad with Peperoncini Vinaigrette appeared first on The Defined Dish.

Need a new, fun weeknight dinner? These Chicken Teriyaki Bowls are a perfect! 

As far as healthy and family-friendly recipes go, this one is a total winner. Healthy bowls filled with quinoa, fresh vegetables, juicy chicken, and a beautifully flavored homemade teriyaki sauce that my kiddos just cannot get enough of! Inspired by the teriyaki bowls from True Foods Kitchen, I served mine over quinoa for extra protein + it’s the perfect way to soak up the delicious sauce! 

Typically, store bought teriyaki sauces are already thick and glossy right out of the jar, but to keep things simple, I coat the chicken in tapioca flour so that way the sauce thickens as the chicken is cooked. On the table in just 30 minutes, this one will be well loved around the table!

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Chicken Teriyaki Bowls

Total Time 30 minutes

Servings 4 people

Ingredients

For the Teriyaki Sauce:

• ⅓ cup coconut aminos
• ½ cup diced fresh pineapple
• 2 tablespoons honey
• 1- inch piece fresh ginger peeled and finely grated
• 2 garlic cloves minced
• 1 teaspoon toasted sesame oil
• 2 tablespoons rice vinegar

For the Chicken Stir Fry:

• 1 ½ pounds boneless skinless chicken breast
• 3 tablespoons avocado oil divided
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tapioca flour
• 4 ounces snow peas or 2 cups
• 1 large carrot thinly sliced on the diagonal (or 1 cup)
• 1 cup halved and thinly sliced white onion about 1 medium onion

For Serving:

• 1 cup prepared quinoa
• ¼ cup thinly sliced green onions green parts only
• 1 tablespoon toasted sesame seeds

Instructions

• Make the Teriyaki Sauce: In a small bowl, whisk together the teriyaki sauce ingredients until well combined. Set aside.
• Prepare the Chicken: Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
• Cut the chicken into 1- inch cubes and place in a large bowl with the 1 tablespoon of the avocado, the salt, pepper and tapioca flour. Toss until the chicken is evenly coated.
• In a large nonstick skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. When the oil is hot but not yet smoking, carefully add the chicken pieces in a single layer, working in batches taking care to not overcrowd the skillet, and cook until golden brown on both sides, about 3 minutes per side. Transfer the cooked pieces to a clean plate and repeat until all of the chicken is browned.
• To the same skillet you cooked, add the snow peas, carrot, and onion. Cook, tossing occasionally, until the vegetbales are slightly tender, about 3 minutes. Return the chicken and any of its juices back into the skillet and pour in the teriyaki sauce. Continue to cook, tossing occasionally, until the sauce has thickened and coats the chicken, about 3 more minutes.
• Serve over prepared quinoa and top with green onions and toasted sesame seeds, if desired.

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This Street Corn-Inspired Slaw with Spicy Tahini is one you are going to want to pair with everything this grilling season! 

ThisStreet Corn-Inspired Slaw with Spicy Tahini is inspired by the flavors of elote and your favorite slaw typically piled on a street taco. Since the base is cabbage, even with the creamy tahini sauce it stands up great in the fridge, doesn’t get soggy, and doesn’t wilt. So perfect to make ahead for summer hosting!

The flavors pair great with just about anything from grilled chicken thighs, skirt steak, grilled prawns or even simple burgers making it great to bring to a summer potluck too.

One note on tahini sauces: depending on the brand of tahini you use, it can be thick or thin. When blending tahini with another liquid, it tends to seize up. If this happens to you, keep streaming in a bit of warm water and it should thin out just fine.

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Street Corn-Inspired Slaw

Total Time 40 minutes

Servings 6

Ingredients

For the Spicy Tahini Dressing:

• 2 cloves garlic peeled
• 1 small jalapeno roughly chopped
• ½ cup chopped cilantro
• ¼ cup chopped chives
• ½ cup tahini
• 2 tsp. lime zest
• ¼ cup fresh lime juice
• 2 tbsp chipotle hot sauce I like Siete Foods brand
• ½ tsp kosher salt
• ¼ tsp fresh cracked pepper
• Warm water as needed some tahini can be thicker than others. If your dressing is too thick, add warm water ¼ cup at a time until you have a texture you can drizzle but is still thick.

For the Corn:

• 2 tbsp avocado oil
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp kosher salt
• ½ tsp fresh cracked black pepper
• 4 fresh corn cobs – husks removed
• For the Slaw:
• 4 cups finely shredded purple cabbage
• 4 cups finely shredded green cabbage
• ¼ cup pickled onions sub thinly-sliced red onions
• 5 radishes thinly sliced
• 1 cup chopped cilantro
• ½ cup toasted and salted pepitas
• ½ cup crumbled cotija cheese omit for dairy free

For Serving:

• Lime wedges

Instructions

Make the Spicy Tahini Dressing:

• In a high-speed blender or food processor, add the garlic, jalapeno, cilantro, chives, tahini, lime zest and juice, hot sauce, salt, and pepper. Depending on how thick your tahini is, add your warm water 1 tbsp at a time then blend on low to start to chop up the garlic, jalapenos, and herbs. Slowly increase the speed to medium and blend until creamy and completely smooth. Transfer to a jar and set aside.

Grill the Corn:

• Preheat your grill to medium-high heat (about 375-425). Allow to heat while you prep the corn.
• In a small bowl, mix the oil, honey, chili powder, salt, and pepper. Using a pastry brush, coat the seasoning on all sides of the corn, making sure all the kernels are coated.
• Once the grill is hot, transfer the corn to the grill. Cook, rotating every 2-3 minutes, until the corn is cooked through and a bit charred, about 12 minutes total. Remove from the grill and allow to cool.

Assemble the Slaw:

• Once corn is cool enough to handle, carefully cut the kernels off of the cob and place in a large bowl.
• To the large bowl add both cabbages, the pickled onions, radishes, cilantro, and cotija. Add your desired amount of dressing and toss until well combined. Serve with lime wedges.

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If you are looking to save time in the kitchen, try this delicious one-pot Chicken Florentine Pasta!

Filled with sundried tomatoes, spinach, and coated in a simple, creamy sauce all made in one-pot, this dish is perfect for any night of the week.  If you haven’t made my One-Pot Cajun Chicken Pasta recipe yet, it’s my personal favorite. But this is a fun family rendition of that recipe that is still packed with flavor! 

I love all the savory, simple Italian flavors packed into this dish and hope you will, too!! Enjoy! 

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One-Pot Chicken Florentine Pasta

Total Time 35 minutes

Servings 4

Ingredients

For the Chicken:

• 1 lb boneless skinless chicken breast
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon Italian seasoning
• 2 tablespoons extra virgin olive oil

For the Pasta:

• ¼ cup halved and thinly sliced shallot
• 3 cloves garlic minced
• 1 teaspoon red pepper flakes
• ½ cup dry white wine
• 1 cup loosely chopped sundried tomatoes oil packed and drained
• 1 lb penne rigate sub brown rice pasta for gluten-free
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• ½ teaspoon salt more to taste
• ½ teaspoon Italian seasoning
• 2 tablespoons lemon juice
• 4 cups spinach packed
• ½ teaspoon freshly cracked black pepper
• ¾ cup grated parmigiano reggiano more for serving
• Chopped parsley leaves optional for serving

Instructions

Cook the Chicken:

• Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
• In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook until golden brown on both sides and the chicken is fully cooked through, 3-4 minutes per side. Remove from the skillet and set aside.

Prepare the Pasta:

• Lower the heat to medium-low and add the shallot, garlic and red pepper flakes. Saute, being careful not to burn, until the shallot begins to soften, about 2 minutes.
• Add the sundried tomatoes and wine to the skillet. Cook, stirring, scraping up bits until the wine is reduced by half.
• Add the pasta, chicken broth, milk, salt and Italian seasoning. Bring to a gentle simmer (you don’t want it to boil) and cook, stirring often, until the pasta is al dente and the liquid is absorbed and creamy, 12 to 15 minutes. (if your pasta is still not done, you may need to add 1/4 cup more liquid and continue to cook until al dente and the sauce is creamy).
• Reduce heat to low and stir in the lemon and spinach, two cups at a time, until wilted down. Add the black pepper and parmigiano reggiano and continue to stir until the cheese is melted and combined.
• Divide the pasta amongst 4 bowls. Garnish with more parmigiano reggiano fresh parsley if desired.

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Here’s a round-up of all the recipes you need for summer grilling! You’ll find new recipes from this year’s #DDGrillWeek plus some of my favorites from past years.

gochujang grilled chicken lettuce wraps

These healthy and tasty Gochujang Grilled Chicken Lettuce Wraps are so easy to make and just bursting with flavor.

Get the recipe: Gochujang Grilled Chicken Lettuce Wraps

grilled salmon tacos with jalapeño tartar sauce

These Grilled Salmon Tacos with Jalapeño Tartar Sauce are just straight-up dreamy and perfect for all the summer entertaining + grilling we all have ahead of us. 

Get the recipe: Grilled Salmon Tacos with Jalapeño Tartar Sauce

spring roll-inspired grilled chicken salad

Here is a salad that you’re going to want to make all summer long! Inspired by ingredients and flavors commonly found in a spring roll, this Spring Roll-Inspired Grilled Chicken Salad is a complete showstopper. 

Get the recipe: Spring Roll-Inspired Grilled Chicken Salad

grilled shrimp salad with chili lime dressing

If you have never had a grilled salad, let this Grilled Shrimp Salad with Chili Lime Dressing recipe change that!

Get the recipe: Grilled Shrimp Salad with Chili Lime Dressing

buffalo chicken burgers with gorgonzola slaw

These Buffalo Chicken Burgers with Gorgonzola Slaw are full of flavor and great for the summer grilling season.

Get the recipe: Buffalo Chicken Burgers with Gorgonzola Slaw

steak with italian salsa verde and veggies

If you are looking for a simple, yet elegant grilled dinner to serve, look no further than this Steak with Italian Salsa Verde, Veggies, and Potatoes.

Get the recipe: Steak with Italian Salsa Verde and Veggies

sausage and fennel pizzettes

Whether it be for an appetizer or for an easy dinner, these Sausage and Fennel Pizzettes are the perfect go-to!

Get the recipe: Sausage and Fennel Pizzettes

grilled zucchini with calabrian chiles, goat cheese, and pepitas

This Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas is the perfect appetizer or side dish to use up all of the summer zucchini that is in season!

Get the recipe: Grilled Zucchini with Calabrian Chiles, Goat Cheese, and Pepitas

korean-inspired bbq chicken skewers

Fire up those grills, because this Korean-inspired Chicken Skewers recipe is so simple and oh-so flavorful!

Get the recipe: Korean-Inspired BBQ Chicken Skewers

grilled greek steak

This Grilled Greek Steak recipe is such a good go-to! Easy to whip up and oh-so flavorful, it’s bound to be a fan favorite on your table.

Get the recipe: Grilled Greek Steak

bang bang shrimp skewers with sesame slaw

Here is a delightful summer grilled shrimp skewer recipe that will light up your life, Bang Bang Shrimp Skewers with Sesame Slaw. 

Get the recipe: Bang Bang Shrimp Skewers with Sesame Slaw

cedar plank salmon and corn with serrano-butter

Cedar plank salmon has always been one of my favorite ways to enjoy salmon. In this recipe, I’ve simply added compound butter to create this Cedar Plank Salmon and Corn with Serrano-Butter for an elevated, yet simple, summer dish!

Get the recipe: Cedar Plank Salmon and Corn with Serrano-Butter

grilled portobello mushroom tacos

Here is a delicious vegetarian grilling recipe using portobello mushrooms as the star — Grilled Portobello Mushroom Tacos!

Get the recipe: Grilled Portobello Mushroom Tacos

grilled sesame chicken skewers with ginger-scallion rice

he flavors of these Grilled Sesame Chicken Skewers are outstanding and you’ll be wanting this one on repeat for the rest of the summertime!

Get the recipe: Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

grilled chili chicken tacos with tomatillo salsa

This particular Grilled Chili Chicken Tacos dish isn’t just great for any ole taco Tuesday, it’s also great for weekend summer entertaining, too!

Get the recipe: Grilled Chili Chicken Tacos with Tomatillo Salsa

vegetable grilling guide

And for when you just need a delicious side dish, you have this Vegetable Grilling Guide!

Get the recipe: Vegetable Grilling Guide

The post Summer Grilling appeared first on The Defined Dish.

Whether it be for an appetizer or for an easy dinner, these Sausage and Fennel Pizzettes are the perfect go-to!

When it comes to easy, summer grilling, having some store-bought naan around for last-minute ‘pizza nights’ is clutch. If my kids are having friends over, I can set up a build-your-own pizza bar with pizza sauce, cheese, pepperoni, and other fan faves and each kid can build their own individual pizzas.

I also like to throw some festive adult pizzettes on the grill for us to enjoy! And these Sausage and Fennel Pizzettes are elegant, delicious, and impressive. Serve this with a large salad for a full meal for you and your guests, or simply use this as an appetizer ahead of another delicious grilled recipe. 

And I know you may be thinking, “Fresh fennel? I’ll just omit that,” but promise me you will not! Most sausage has dried fennel in the mix, so bringing in fresh fennel compliments it so beautifully and takes the flavor up another notch — trust me. 

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Sausage and Fennel Pizzettes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 tbsp olive oil plus more for your grill
• 1 lb bulk spicy Italian sausage sub mild
• 1 cup whole milk ricotta
• 1 tbsp honey
• 1 tsp dried oregano
• 4 Naan flatbreads
• 1 bulb of fennel quartered and very thinly sliced
• 1 cup shredded mozzarella
• Fennel fronds for garnish
• Basil for garnish

Instructions

• Preheat the grill to medium to medium-high heat (350- 400 degrees F).
• In a pan over medium heat, add 1 tbsp of the olive oil and brown the sausage, about 5-7 minutes.
• Meanwhile, in a medium-sized bowl, combine the ricotta, honey and dried oregano.
• Next, equally divide the ricotta mixture onto each flatbread and spread evenly. Next, evenly divide the Italian sausage onto each flatbread then the fennel then top each flatbread evenly with the cheese.
• When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
• Place the naan “pizzas” on top of the hot grill and cook until golden brown on the bottom and slightly crisp, 6 to 8 minutes depending on the size of your naan/pita bread. The lid should be closed throughout the cooking process.
• Carefully remove from the grill and top with the fennel fronds and basil. Serve and enjoy!

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