Friday, May 3, 2013
Let me start by saying that these three foods hold a very special place in my heart, and they always will. We have had a lot of good memories, and I know them well. Part of me knows it's not over...it's just a temporary measure, because...
...my unborn child hates these foods.
Yup, it's true! We have a baby on the way! I've been worshipping the porcelain god a lot lately, which has kept me out of the kitchen. So sorry.
We're so excited to have a new little member of the family coming sometime in early November. So if I'm not posting a whole lot of new recipes, please forgive me, but this baby has very specific tastes which tend to only include Mexican food and peanut butter (not together, thank goodness). You might be finding some strange dishes on here throughout the summer. No judging, please.
Thanks for your sweet wishes!
Friday, March 22, 2013
I had a discussion with one of my co-workers about the dishes we serve at holidays like Easter. We decided that there's way too much circ and pompinstance. Simplifying holiday meals is where I am right now. The question I ask is simple: "Does anybody really want to eat this?" If the answer is 80% no, I don't make it. I'd encourage you to have this mindset with your Easter spread so that you can focus on the day, the meaning of Easter, and the people you spend it with.
These 4 recipes below are ones that I've found work great for me and my family. Click on the link to view the recipe.
Sunday, March 3, 2013
I discovered early in life that I was allergic to some forms of tomato acid. That meant that I avoided barbecue sauce for the most part. Growing up in California, there weren't an abundance of barbecue joints around town. Mostly Mexican places where I lived. So it wasn't a huge deal.
Now that I'm living in South Carolina with a barbecue-eatin' man, it's kind of a problem. Luckily, my allergy passed, and I am well again.
It occurred to me yesterday that I haven't cooked in about 6 years, or, in normal people's terms, 8 days. I just haven't. I bought sandwich meat and cereal and bid my husband good luck. It was time to get back to work, and barbecue seemed like the best choice.
Now I'm not suggesting you go hard-core barbecue here. Maybe another day, when there's no laundry to do and no kitchen to sweep and no bath to take and no hair to be straightened and no dust in my house. On that day, I will make legitimate, Foot-Network-type barbecue. Or maybe I'll just read.
This is a super-quick fix for your barbecue needs. There's no reason to get a $5,000 outdoor furnace to smoke the hog in. We can satisfy your craving for barbecue with kabobs. Now, Tim insists that these are not kabobs. "With kabobs, you have to put other stuff on it, like baby corn, or peppers." Sure, you can do that. But you know what? If I ever have to put something on a stick, I dub that a kabob.
I served this with my mom's loaded mashed potatoes and some corn on the cob. 20 minutes, max.
- 2 tablespoons vegetable oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 teaspoon vinegar
- 1/2 tablespoon fresh parsley, chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 3-4 boneless skinless chicken breasts, cut into chunks
- Barbecue sauce
- Bamboo skewers
- These need to be soaked in water for at least 30 minutes
- Throw the chicken pieces into a large ziploc bag with all the marinade ingredients. Place in the fridge and let soak for at least 3 hours (the longer, the better).
- Place chicken on kabobs.
- Using a basting brush, cover chicken in your barbecue sauce.
- Place on a heated George Foreman or outdoor grill. You can keep it closed or open, but cook evenly on all sides.
- Brush with additional barbecue sauce on all sides before serving.
Love and kabobs,