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.
In part two of this little dinner miniseries, I’m featuring this grilled corn esquites. If you don’t know what esquites is (are? is? are?), it’s a lot like elotes, but off the cob… Don’t know what elotes is (are? is?)? Well, let me introduce you. Elotes is a Mexican corn on the cob slathered in mayonnaise or crema and seasoned with lime juice and chili powder or hot sauce and then covered with cotija cheese.
It’s basically one of the best foods EVER MADE. The combination of the sweet corn kernels with creamy mayo, and tangy lime, and spicy hot sauce, and the mild saltiness of cotija. It’s one of the many gems in Mexican food, and while I love ordering it at taco shops, it’s pretty easy to make too.
The next couple of days, I am sharing three recipes I made one night for a dinner that was ready in less than 30 minutes (not counting marinading time and time to get the grill going). They are all recipes that you could easily use to celebrate Cinco de Mayo tomorrow and are pretty easy to scale up or down depending on how many people you’re serving. The first recipe in this miniseries, and the one I make the most often, is my go-to guacamole recipe.
Being an adult is the worst. THE WORST. Bills and commitments and jobs. It’s exhausting. And for those of you with kids… HOW? Just how do you do it all?
Sometimes though, being an adult has it’s perks. Things like being able to drink delicious craft beer and adult beverages. And getting to put that craft beer in fun things like chocolate sauce!
SKKKKKRRRRRRT. (That was the record stopping sound if you were wondering.) WHAT?
Yeah, I said it. Chocolate sauce with beer in it. It’s the most grown up way to make chocolate sauce. And probably the most delicious too. This chocolate stout sauce is SO good y’all. It’s not as cloyingly sweet as the stuff you buy at the grocery store, it’s dark and rich. It doesn’t scream beer at you either, it’s just a little malty and warm. It’s grown up and sophisticated. AND YOU CAN MAKE CHOCOLATE MILK WITH IT.