Tomorrow is the Super Bowl, and whether you’re watching it to root for one of the teams, to see the commercials, or to swoon over Justin Timberlake, or all of the above, the one non-negotiable is there must be an abundance of game day food. To me, the king of party food is dip. We have never had a party at our house that hasn’t included salsa or queso or guacamole or the French onion dip I’m sharing today.
French onion dip may be the most versatile of the chip dip category. It goes perfectly with potato chips, pita chips, veggie sticks, tortilla or corn chips. I love this dip for it’s make-ahead-ability. Makeaheadability? Make aheadability? Make ahead ability? Whatever. It can be made a day or two ahead of time and stashed in the fridge until party time. You can even caramelize the onions weeks ahead of time and stash them in the freezer until you’re ready to make the dip.
Behold! The most perfect holiday dessert ever.
In all honesty, I have never made
a dessert anything that has garnered as many compliments on the first bite as this Thanksgiving Trifle.
It may be September, school may be back in session, Taylor Swift may have released new music, and the Pumpkin Spice Latte may be back in coffee shops, but I guess I’m just not ready to embrace all of those signs of fall and let go of summer. That’s why this week I will be posting not one, but two side dishes that celebrate summer, starting with these black pepper honeyed plums.
I’m generally not very picky about food, but there are a few things that I will almost never order at a restaurant, or I try to avoid at potlucks and cookouts if I can. Chicken salad, coleslaw, and most of all potato salad. It’s not that I don’t like potato salad, I just don’t like most potato salads. I like the one my mom makes, and a few others, but most others are too mushy, or too goopy, or too sweet, or too one note. What’s with cooking the potatoes to the point that they are basically paste? Or adding so much mayonnaise and mustard that it’s soup? Or adding so much sugar that it tastes like a dessert?
So when I saw this chart, I knew I had to see what I could come up with. After trying a few things, like roasting the potatoes first and adding mustard to the dressing, I served this final recipe at our 4th of July cookout and our friends went nuts over it. Seriously, you’d have thought there was crack in it.
Do you ever kind of want pie, but you kind of want cake, and you want to eat it for breakfast? No? Just me? Well, that weird craving combination was the catalyst to the creation of this Cherry Upside Down Coffee Cake. And it might just be the next big thing in breakfast.
I mean… JUST LOOK AT IT. The top is an ooey gooey cherry layer that’s like the darker broodier cousin of pie filling. Then there is the cake layer, that’s basically two layers in itself–the top half is dense and almost fudgy in its texture because of the cherry juices, and the bottom is more of a traditional coffee cake, slightly crumbly. THEN THE BOTTOM IS A STREUSEL.
When this post first started rolling around in my brain, I was just going to post a recipe for Spinach Pistachio Pesto. Then I got to thinking about how I never really make the same pesto twice. Then I started thinking about how I rarely use all the pesto I make for one recipe, I almost always repurpose it. Then I started thinking about how I need to catch up on Kimmy Schmidt, but that’s not really the point.
The point is that this post is going to serve four really awesome purposes: I’m going to break down the formula for making pesto, I’m going to give you a ton of ingredient ideas to make any flavor you want, I’m going to give you 10 delicious ways to use it, then I’m going to give you that Spinach Pistachio Pesto recipe I talked about before. This is going to be a long one, but by the end of it, you’ll have about a million ways to jazz up dinner time. Or lunch. And sometimes even breakfast! But I’m getting ahead of myself here.
Today I bring you part 3 of the dinner series (part 1, part 2), this chipotle citrus grilled chicken. This chicken is incredibly easy and super flavorful. It’s delicious on it’s own, but it would be amazing on a salad, as fajitas or tacos, burrito bowl style, or pretty much any other way you can think to eat a chicken tender.
There is always room for another way to cook chicken in my world. It’s my protein of choice for dinner most nights for a lot of reasons. It’s cheap, quick cooking, can take on almost any flavor profile, and it’s pretty healthy.