Wedge Taco Salad


Looking for a different way to have a taco or wedge salad? Both are classic salads, that I combine into one. I took your iceberg lettuce and cut it into wedges. Topped with some taco seasoned shrimped, grilled corn black beans, bell pepper, guacamole, feta cheese (since I was out of cotija) Doritos and ranch dressing, with a lime wedge. I mean you can’t get any simpler then this and all together takes about 15 mins to make.

I took the tail and vein out of the shrimp. and tossed in taco seasoning. I heated oil in the sauté pan and threw the shrimp in. After getting the cooked on one side I flipped them and then deglazed with tequila and a splash of lime juice.


Prep and serve time   15-20 mins

Serves 2-4


  • 1 head of iceberg
  • 12 shrimp – raw, tail off and deveined
  • 1/2 Tbsp taco seasoning
  • 1/4 cup tequila
  • 1/2 bell pepper
  • 1/4 cup red onion
  • 10 cherry tomato’s cut in half
  • 1 grilled ear of corn
  • 1/2 cup of drained black beans
  • sprinkle of cotija or feta cheese
  • guacamole
  • handful of crushed doritos
  • ranch dressing
  • lime wedge



  1. Take your deveined and tail off shrimp and place in a bowl, sprinkle the taco seasoning and mix with the shrimp. I a skillet, heat on medium high heat. Drizzle some olive oil, and let it get hot. Place our shrimp in the pan and spread out. Cook for about 2 mins, and then flip. After you flip, add the tequila, lime and deglaze. Cook another 2-3 mins. and turn off heat.
  2. Get a plate out. Cut your iceberg in to quarters, and place on the plates
  3. Top with all your toppings leaving the shrimp for the last after the ranch dressing. Squeeze with lime and you’re ready to eat. Enjoy!4EB08F64-BF80-4246-94DF-7AC15243FD00_1_201_a

Easy Quick Potato Salad

Have you ever wanted a potato salad that was ridiculously quick and easy? One that you can have completed, in the amount of time it takes to grill chicken, or the whole prep and grill  time of making burgers? Well look no further then this yummy salad.

So let me back peddle. Spring 6 yrs ago, we were visiting friends in D.C.. We took a day and headed to Annapolis. We came across this cute little oil and vinegar tap room. Season’s Olive Oil & Vinegar Taproom,  There olive oils and vinegars were amazing. We purchased a few bottles of some flavors, and have been purchasing ever since. It’s super easy to order, and at your door step in no time. Highly recommend taking a detour to their site and checking them out.

Now back to the potato salad. Last night we did chicken wings which BTW are amazing!!! Highly recommend this recipe, . In the amount of time I made these wings I made the potato salad. Since only 3 out of 4 of us were eating the Potato Salad, I made a small batch. It was the perfect size, with some left over.


I cut 4 medium sized Yukon gold potatoes, or yellow potatoes, in 16th’s. I boiled until fork tender. While the potatoes were cooking, I chopped up some fresh herbs, thyme, rosemary, basil, oregano, chives. Minced a garlic clove, added a little bit of mayo and the rest of our Pinot Noir Wine Vinegar (from Season’s), which was about 1 1/2 Tbsp, maybe a little more. S & P a pinch of chili flakes, cause why not, and whisked in a small amount of olive oil.  After I drained the potatoes, I waited for them to cool a bit, until they were just warm. I then placed them in the dressing and folded all the yummy goodness together. Let it then sit until dinner was fully complete.  I mean how easy is that?


Note – If you don’t have the Season’s vinegar, you can just use red wine vinegar. But I do highly recommend visiting their site. You just might find your new flavor combo.

Prep time 30 -40 mins

Serves 4-5


  • 4 medium sized Yukon gold or yellow potatoes cut into 16 pieces
  • 1-2 Tbsp of fresh herbs of your choice. I used thyme, rosemary, basil, oregano and chives all minced
  • 1 1/2 Tbsp of mayonnaise
  • 1 garlic clove minced
  • 2 Tbsp Pinot Noir Season’s wine vinegar or a Red Wine vinegar
  • S & P
  • A pinch of chili flakes (optional)
  • 2 Tbsp olive oil



  1. Place cut potatoes in a small pot. Cover with cold water add a sprinkle of salt and bring to a boil. Boil potatoes, until fork tender. Once potatoes are cooked drain in a colander. Leave to cool for about 10 mins
  2. In the bowl you will be serving the potato salad in, whisk the herbs, mayo, garlic, vinegar, S & P, chili flakes and oil together.
  3. Place the warm potatoes in the bowl, fold all together. Let the flavors marry and serve. Enjoy!

Note – You can make this earlier in the day or the day prior to serving.



Quinoa Thai Salad

Sometimes you just want an easy fresh salad that will take less then 30 mins to make. This salad is just that!

I LOVE Thai. It’s probably one of my favorites. The Flavors are just always so fresh. This Thai salad has quinoa as the base, loaded with a large amount of vegetables, dressed in a coconut peanut sauce and topped with avocado and sriracha with a squeeze of lime.

In the 15 mins it takes for the quinoa to cook, you chop up all your vegetables. Once the quinoa is finished cooking, place in a large bowl. Toss a few times to start the cooling process. I would wait about 15 mins after cooling before tossing the veggies in.

Once cooled, toss your veggies and dressing in. I love the dressing Peanut coconut sauce from Whole Foods. It’s my favorite premade Thai style dressing/sauce.

Once all tossed, you can do one of two things. 1) place it in the fridge and let sit and allow the flavors to all come together or 2) eat it right away. I was starving, so I ate it right away. I topped with a few slices of avocado, sriracha and lime juice. So refreshing on a nice summer day. Not too heavy either and super clean. Some grilled shrimp would be beautiful with this dish.

Prep and cook time 30 mins

Serves 4


• 1 cup of uncooked quinoa (follow directions on bag/box)

• 1/2 a seedless cucumber chopped in quarters

• 6 rainbow baby bells chopped

• 1/4 cup red onion diced

• 2 medium sized tomatoes seeds removed and diced

• 1/2 a small purple cabbage cut in half and sliced

• 1/4 of chopped cilantro

• 8 basil leaves chopped

• 1/2 cup Whole Foods Peanut Coconut sauce or more. Or your favorite Thai style dressing/sauce

• Sliced avocado

• Sriracha

• Lime wedges


1) Cook quinoa to direction on bag or box.

2) While quinoa is cooking and cooling,cut up all your veggies and herbs.

3) Toss onions, peppers, onions, cabbage, cucumber, cilantro and basil with the quinoa and dressing.

4) Either place in the fridge until ready to serve or serve right away. Place on a dish and top with avocado and sriracha with a squeeze or lime. Enjoy!