Simple, tasty weeknight dinners are so clutch! This one takes minimal prep, uses a bunch of ingredients you already have in the fridge, and yields the tastiest meal. Tender, juicy chicken thighs and crisp Brussels are glazed in a tangy, savory sauce that takes minutes to come together. Let’s get cookin :)
BBQ season is here! Warm weather, ice cold drinks, and tons of yummy dishes and sides. I love BBQs because they’re often potlucks, and you get to try out all kinds of new dishes and get inspired by others’ cooking! One of my favorite indulgences is Mexican Grilled Corn, or Elote. Elote is corn on the cob, often served with salt, chili powder, butter, cheese, lime juice, cilantro, cheese, mayonnaise, and sour cream. They’re so delicious and comforting.
I was thinking about ways to make Elote for large groups of people, and realized it would be so easy to simply cut the kernels off the cob and cook the corn in the same way. The result is a vibrant, flavorful side dish that is fantastic for parties or regular ole weeknight dinners. One other perk that I love is that I always tend to get corn stuck in my teeth when I eat it off the cob - and this way, it’s a little easier to eat shovel into your mouth hahah :)
Avocado fries are the best of both worlds - crisp, seasoned panko crust surrounding creamy, ripe avocado slices. They’re easy and fun to make, and are the perfect snack for satisfying your deep-fried cravings! Best part is, they’re baked, not fried.
I paired these avocado fries with a quick and easy Chipotle Lime Cream, but love any number of dipping sauces for these fries, such as good ole ketchup, mustard, sweet chili sauce, ranch, wasabi-soy sauce…the options are endless. So if you’d like to find out how to make these delicious little babies, let’s get cookin!
Springtime is officially here and I couldn’t be more excited! Tons of fruits and veggies are in season, bringing tons of new possibilities in the kitchen. Whether you are looking for lighter meals or dishes for Easter entertaining, I have an amazing recipe for you. I was really hopeful about this one when I dumped it in the oven - the flavor profiles are perfect together. But when these asparagus bundles came out of the oven; toasty, perfectly salty and tender, wrapped in delicate puff pastry, I was honestly a little overwhelmed. This is one of my favorite things I’ve ever made or blogged. They are unbelievably easy to make, take minimal time to bake up, and are delicious.
I love asparagus. They are delicious on their own, or roasted with some olive oil, salt, pepper, parmesan, and lemon. But what about wrapping a few tender stalks in salty prosciutto, add a few shavings of nutty Parmesan cheese, and tuck it into a flaky blanket of puff pastry? It’s basically heaven. They are portable, don’t fall apart when eaten, and are gorgeous for entertaining. They’d be perfect for a spring or Easter potluck, and are pretty easy on the wallet if you find well-priced prosciutto, pancetta, or even ham. I’m going to apologize ahead of time for the sheer volume of photos in this post - I couldn’t get enough of how gorgeous they turned out! :) Let’s get cookin!
Growing up, my grandma always baked her corned beef with a crust of mustard and brown sugar. I’ve also heard about a ton of people boiling their brisket in ginger ale, which adds a little sweetness to balance out the brininess of the meat. I decided to combine these two techniques, and see how it would come out. I thought that it would bring tons of flavor to the brisket.
The other night at dinner my friend and I were talking about how much Brussels Sprouts have made a huge comeback. When we were kids, I hated them and avoided them at all costs. Maybe that’s because they weren’t dressed in duck fat (Barbacco in SF has the most amazing Duck Fat Brussels), tossed with bacon, or covered in cheese. These days, Brussels Sprouts are on menus everywhere, in every which way. Just this last week, I had some amazing ones with cinnamon, radishes, and an over-medium egg. Another night, my friend made some with simple olive oil, sea salt, ground pepper, Parmesan, and lemon juice. They were delicious and made me want to play with another recipe using these lil addictive veggies.
I roasted these Brussels after tossing them in olive oil, salt, pepper, and balsamic vinegar. They get golden brown and crispy in the oven, and this is one of the easiest ways to prepare brussels sprouts! Balsamic vinegar brings a slight tang to the crispy little guys, and a drizzle of honey after roasting balances everything out. Hope you try these out - they’re the best snack or side for dinner ..they’ll even convert the biggest nay-sayer! Let’s get cookin :)
I like to think of these as the grown up version of hash browns. They’re crispy and salty on the outside, soft, creamy and steamy on the inside. That was borderline food erotica for me to type. Let me take a second.
Haha these are amazing. They’re so simple to make, and are the perfect snack to serve for #SuperBowlSunday, or as a great side dish to any meal. They’re also so versatile - why didn’t I cook up a bunch of bacon to toss on top of these?! You can keep them simple with coarse salt, fresh ground pepper and chopped herbs, or get fancy wit it and treat them like baked potatoes, topping them with cheese, sour cream, bacon, anything your tummy desires. K my mouth is watering - let’s get cookin! :)
These yams are simple and guaranteed to be delicious. Every family has their own version of yams. Some are really candied, sweet like dessert. Growing up, I loved my Grandma’s yams because they seemed to be enhanced versions of their natural sweetness. They weren’t glazed, or topped with marshmallows. The yams were addictive to me, and I think that’s because they weren’t crazy sweet.
I admit, I skipped the #quinoa craze a few years ago. I thought it would be very similar to couscous, which I don’t have the taste for. Over the years I have of course, come to love quinoa, and its adaptability. So what is quinoa (keen-wah)? Well, officially, it’s a seed. However, it can be prepared just like whole grains such as rice or barley. It tastes great on its own, but is delicious when tossed in salads, stir-fries, or even to coat protein. It provides all 9 essential amino-acids, making it a complete protein. It’s also gluten-free and cholesterol free.
Cooking quinoa is super simple. Just remember that it’s a two-to-one ratio, just like rice. For every cup of quinoa, you will need 2 cups of water or broth. This will yield 3 cups of cooked quinoa. Rinse raw quinoa in cold water, and then bring the 1 cup of quinoa and 2 cups of water to a full, rolling boil. Once it reaches a boil, turn the heat down to a gentle simmer. Cover and let it cook for 15-20 minutes, depending on the package instructions. Once your timer is up, fluff with a fork. Simple!
As summer winds down, my kitchen is stock full of stone fruit. Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits” because of their large hard seeds. They are native to warm climates and are at their peak from June through September, so enjoy them while you can! :)
I have a batch of beautifully ripe nectarines. I love them for their smooth outer skin, and incredibly sweet flesh. They are beautiful to cook or bake with because of their color, and I couldn’t wait to work on a recipe celebrating the nectarine.
