It’s Martin Luther King Jr. Day, National Hug Day, and my birthday! And yesterday was National Cheese Lover’s Day. Time for a combination of two wonderful things: cheese and smokiness. I fell in love with a pasta dish from a recipe card that came with a Pampered Chef pan years ago, and have adapted it to my taste over the years. It’s pretty distant from the original, but that was the inspiration. Glorious inspiration. I hope you love it!Read More
Summer’s on its way! I saw a recipe for a strawberry spinach salad in a Penzey’s catalog years ago. I loved it. It’s the most friendly salad ever. I’ve played with it to make the dressing a little lighter, added grilled orange chicken, and changed the pistachios to candied pecans. It’s perfect with Pellegrino with lime if the kids have talked you into playing outside after dinner, or with a lovely Pinot Grigio if you’re planning to relax.
If you love it, please come back and find me again! Or hit that follow button! 😀 Read More
Greek Salad is one of my favorite things in the whole wide world. I love it filled with chopped vegetables, some sort of topping, and usually skip the romaine. The kids love it, too, but I always saw dishes in the sink with raw onions framing the empty plates. In salads all over Latin America, onions are soaked in vinegar to cut their sharpness. I started tweaking my notes. The plates in the sink are totally naked now.
Below, I’ll give all my variations, starting with my seasoning blend, a raw or grilled salad base, then 5 toppers to pick from. Two are vegetarian, two are for carnivores, and one for pescatarians.
If you love it, please come and find me again! :D
I love a big bowl of salad filled with a rainbow of colors, and all kinds of contrasting flavors and textures. Especially when it has the sort of dressing that you’d happily dip chips into. But you’re not. You’re producing hard. Produce-ing. As in produce. Vegetables. Not like you’re having a productive day. Anywho. Here’s a delicious bowl of the good stuff. I’ve given three different protein options so carnivores, pescatarians, and vegetarians can all have a big happy bowl of yum. Happy produce-ing, peeps! 😀
Twine Swine. It may be the perfect gift. You can hand it to your friend, and in your best Shakespearian theatrical style, loudly proclaim, “The Twine Swine be Thine!” as you thrust your arm skyward. Yeah, I know. That’s a picture from Braveheart, but my attention span wavered a bit looking for just the right Henry V shot. Or you could treat yoself. In that case, it would be more like Montgomery Burns drumming his fingers together and declaring quietly and creepily, “The Twine Swine is mine.” Either way, people will be happy.
Really, I think Twine Swine might have been invented by pigs who were sick of bacon trending, wanting to see people eat more chicken. They might have been inspired by the Chick-fil-a cows. I love roast chicken. Ina Garten makes a perfect roast chicken in Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. It’s lickable. Then I got Marcela Valodolid’s Casa Marcela: Recipes and Food Stories of My Life in the Californias. She sticks jalapeños under the skin of the roast chicken and it’s a total game changer. It’s not really spicy, just insanely flavorful. I played with their ideas, and it was like Ina’s chicken and Marcela’s chicken had a delicious, delicious baby. Here’s my Rock Star Jalapeño Roast Chicken and Vegetables.