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Love & Food ForEva

Bringing loved ones together just like mom did.

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October 20, 2015 4608 × 3072 DSC_0729

Turn your fork 90 degrees and smash again.

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meet nikki vega…

Hi, I'm Nikki :) I started this blog as a way to remember my mom, Eva. She made the most delicious food, and she showed her love by cooking for people. This is where I carry on her traditions and share delicious recipes that will help you make memories with your loved ones. Thanks for stopping by, I sincerely hope you enjoy!

loveandfoodforeva

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Happy almost Halloween 👻🎃 Check out my stories for this months toddler lunch round up! #loveandfoodforeva

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On Sundays, we church ⛪️ + donut 🍩 #babysausagefingers

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This kid climbed on top of this rock and repeatedly screamed I’M KING OF THE WORLD!! Who does he think he is, #leonardodicaprio ?! 🤣 No clue where he learned that phrase, but I love it! And I hope you’re having a Sunday this great! #thisis2 #loveaboveall

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I’m dusting off my slow cooker for all the soups this fall! First up is my uber easy CREAMY CHICKEN & WILD RICE SOUP!! Toss everything into the slow cooker and let it go, done and done 🙌🏼 #loveandfoodforeva
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INGREDIENTS
🌿1 1/3 lb chicken breast
🌿1 cup wild rice blend, rinsed & drained
🌿1 medium onion, diced
🌿1 cup celery (about 3 stalks), diced
🌿1 cup carrots (2 medium), diced
🌿5 garlic cloves, minced
🌿3 bay leaves
🌿5-10 sprigs of fresh thyme, tied with kitchen twine
🌿1 1/2 teaspoons poultry seasoning
🌿1 extra large chicken bouillon cube
🌿1 teaspoon kosher salt
🌿1/2 teaspoon black pepper
🌿5 cups low sodium chicken broth
🌿2 cups water
🌿4 Tablespoons butter
🌿1/2 cup flour
🌿2 cups half & half
INSTRUCTIONS
1. Add the first 14 ingredients listed (everything except the butter, flour, half & half) to the slow cooker: start with the veggies (onion, celery, carrots, garlic) on the bottom, then all the herbs (bay leaves, tied thyme bunch) and seasoning (poultry seasoning, XL bouillon cube, kosher salt, ground black pepper); put the chicken on top and then the wild rice mix. Cover everything with the water and chicken broth.
2. Cook on HIGH for 3 hours or on LOW for 7 hours.
3. Remove the tied bunch of thyme and 3 bay leaves - dispose. Then remove the chicken breasts from the soup and place on a big plate. Using two forks, shred the chicken into bite size pieces, then return to the slow cooker. Cover.
4. Heat a medium pan over medium heat. Melt the butter. Add the flour and whisk well for a 1-2 minutes. Add the half & half and whisk all the ingredients together quickly for another couple minutes until thickened and there are no more flour clumps.
5. Add the half & half mixture to the slow cooker. Stir to combine well. Taste and add salt and pepper to taste. Add a little chicken stock or half & half if the soup is too thick.

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A bit early, but this mornings weather got me so excited for fall! It’s been in the 80s/90s for what feels like forever and today’s high is only 72 🙌🏼
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A little Halloween inspired smoothie bowl this morning. Happy fall Friday, friends!!! 🍁🎃🍂 #loveandfoodforeva
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SMOOTHIE:
🌿1 banana
🌿1.5 cups frozen pineapple
🌿1/4 cup milk (I used @oatly)
🌿1 Tablespoon @rawnice butterfly pea protein powder
TOPPINGS:
🌿blackberries
🌿blueberries
🌿clementine
🌿shredded coconut
🌿chia seeds

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Remember those pickled onions I shared on stories a few days ago? I’ve had them nonstop the last few days: on classic tacos, then on a salad, and now on Avo toast and it’s so darn good! Any other ideas of what I can eat them with??#loveandfoodforeva #toasttuesday
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Thanks for the inspo @figgindelicious 😘

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Walking into the weekend like a boss 😎 #thisis2

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Happy happy Friday, friends! 🙌🏼 Sharing another one of the most popular recipes on the blog: my CINNAMON PECAN MONKEY BREAD!!! Breakfast, brunch, dessert, snack....this baby will make all your sweet dreams come true! #loveandfoodforeva
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INGREDIENTS
🌿2 cans Pillsbury Grands biscuits
🌿1/2 cup white sugar
🌿1 tablespoon ground cinnamon
🌿1 cup tightly packed brown sugar
🌿1 stick butter, melted
🌿2/3 cup chopped pecans
INSTRUCTIONS
1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick spray.
2. Combine the cinnamon and white sugar in a big bowl. Set aside.
3. Melt the butter in a measuring pitcher. Add brown sugar and whisk well to combine. Spread a thin layer of butter mixture at the bottom of the pan. Then top with about 1/3 of the pecans.
4. Open one can of biscuits, and cut each biscuit into quarters using a pizza cutter.
Place them in the bowl of cinnamon sugar and fully coat.
5. Layer the dough in the pan. Top with another thin layer of the butter mixture on top. Then top with the remaining pecans.
6. Open the second can of biscuits and repeat the same steps: cut into quarters, cover in cinnamon sugar, then layer into the pan.
7. Spread the remaining butter mixture on top of the biscuits. Bake about 32 -35 minutes until golden brown.
8. Take out of the oven, and let cool in the pan for 10 minutes. Put a plate on top to cover the bread, then flip over and cross your fingers! Serve warm.

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It’s fall y’all! 🍁🥰 🍂 And I’m digging up the most popular recipes on the blog, perfect for a cozy dinner at home!!
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I can’t wait to make my SIMPLE SHEPHERD’S PIE - a classic comfort dish with allllll the flavors! 😍 Don’t sweat the number of ingredients, they all go into one pan, easy peasy! #loveandfoodforeva
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INGREDIENTS 🌿1 tablespoon olive oil
🌿1 medium sweet onion, diced
🌿1 large carrot, diced
🌿2 cloves garlic, minced
🌿1 pound lean ground beef
🌿1 teaspoon kosher salt
🌿1/2 teaspoon freshly ground black pepper
🌿2 tablespoons all-purpose flour
🌿1 Tablespoon tomato paste
🌿1 cup beef stock or broth
🌿1 teaspoon Worcestershire sauce
🌿1 teaspoon fresh rosemary, chopped
🌿1 teaspoon fresh thyme, chopped
🌿2 tablespoons fresh Italian parsley, chopped
🌿1 cup frozen peas
🌿about 5 cups prepared mashed potatoes (store bought/frozen works great!)
INSTRUCTIONS
1. Preheat your oven to 400 degrees Fahrenheit.
2. Heat a large cast iron skillet with the olive oil, over medium high heat. Add the onion, carrot, and garlic. Cook, stirring occasionally for a few minutes. Add the ground beef, breaking it up and cooking until browned. Add the kosher salt and black pepper. Stir to combine.
3. Add the flour and cook, stirring occasionally for a minute. Add the tomato paste, beef stock/broth, Worcestershire sauce, rosemary, thyme, and parsley. Stir well to combine.
5. Simmer over low heat, stirring occasionally for about 8-10 minutes until the liquid thickens.
6. Add the frozen peas and stir to combine. Turn off the heat.
7. Spread the prepared mashed potatoes evenly over the meat, making sure to seal the edges as much as possible to avoid the liquid from bubbling through. You can make a pattern on top of the potatoes by using a fork or the back of a wooden spoon.
Put the cast iron skillet onto a foil lined baking sheet (to catch any spills). 8. Bake until the potatoes start to turn a golden color, about 25-30 minutes. Let cool at least 10 minutes before serving.

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Starting off the weekend with this oat-standing breakfast bowl! I’m off for a fun weekend with old friends ♥️ Wishing you love and light on this last official weekend of summer! ☀️🤯 #loveandfoodforeva
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OATMEAL BREAKFAST BOWL
🌿rolled oats
🌿cinnamon
🌿banana
🌿blueberries
🌿almonds
🌿chia seed
🌿honey

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