I have been known to lick the extra Mayo off the knife, especially when its Sir Kensington. This breakfast sandwich is our favorite to make with leftover Carnitas. I don't have any recipes to reference here, since we've just developed our own carnitas technique over many renditions. In short, we put pork butt, manteca, oranges, orange juice, lime juice, onions, jalapeños, garlic, cumin, oregano, s & p, pimenton, and the secret ingredient - cinnamon together in a crock pot and set it for 10 hours. Magic ensues!
As if deviled eggs needed to get any richer, this incredible recipe from Food 52 adds in butter and tarragon, elevating this sinful snack food to a whole new level of yum. I pride myself on being able to boil the perfect egg - every time - and its all thanks to this Kitchn guide that gives times for every level of doneness. I know some would argue I should have cooked the eggs all the way to a hard boil to make deviled eggs, but I stopped just short with an 8 minute egg because I love the texture it gives to the finished product.
This recipe from The View from Great Island is made entirely of my favorite things: smoked salmon, dill, mayo, and pumpernickel bread.
These make the perfect snack or appetizer... or you could make them the entire meal, like I did (I may have eaten 6 - oops).
I love sashimi.
I'm not one of those 'Resolution People' and I do love cheese, so my eating habits will probably not change much in 2018. We will likely still eat a cheese plate for dinner at least once a month, and I'm OK with that.
This Vietnamese style salad was light, tasty, and relatively low effort (which is not always the case with a "Fun Salad"). I used this recipe from Foodie Crush but added in some baby gem lettuce for added salad-ness, as well as some Hungarian yellow peppers because they were such a beautiful color and I am always trying to sneak in more spice! (Also some jalapeños for the same reason... I am a big fan of spice.)
This recipe from Food 52 BEYOND exceeded my expectations. One pot meals can be a little iffy, but this one was an absolute winner, and it was done in under 30 minutes (minus the time it took me to write "&" with the ingredients!). The chicken is highly flavorful and super tender because you sear it before setting it to simmer. The toasting of the orzo makes it nutty and amazing. The tomatoes are sweet, the olives add a sharp tang, and then the feta gets all melty and mixes with the leftover pasta water in the pan and makes this creamy, crave-able sauce.
Weeknight dinner that is actually good: conquered.
I've made this dinner many times, and I always go off book, so my version has diverged from this recipe from Serious Eats quite a bit over time, but it is what I based it on originally. I use both some nice and melty shredded cheese and slices of cotija which stay a little firm and chewy which adds some really nice texture. I also cheat and use frozen corn when it's not corn season, and spice the corn with my boyfriend's special taco spice (basically spicy smoked paprika, and oregano, with some S&P). I also replace the red onion with.... you guessed it: a shallot. I tend to get a little crazy as well and double layer it, because I like everything well distributed. So I use smaller amounts for each layer and go: corn, cotija, melting cheese, crema, corn, cotija, crema melting cheese. And then another crema on top once its out of the oven.
So, turns out Kiwi berries are basically my kryptonite, and unfortunatly, there are not many savory kiwi berry recipes online. Luckily for me, the only one I could find turned out to be amazing. I based dinner off of this recipe from Running to the Kitchen except I used Opah instead of Halibut because it was cheaper and I'm all about a bargain substitute. I had never had Opah before, so it was a bit of a leap, but it is delicious! Light on the fishy-ness, heavy on the meaty fill-you-up-y-ness. I also substituted shallots for red onions because: shallots > everything.
As winter rolls around, mother nature does not always agree with my plans to get out and about. I melt in the rain just like the Wicked Witch of the West (not really, but my hair does get very frizzy and my spirit wilts!) These delicious and decadent shortribs from Dish Magazine cook for 4 hours, so they are the perfect recipe for when you wont be budging from your dry and heated house all day. By the end of their time in the oven the ribs are falling off the bone into the sticky, ooey-gooey sweet and savory pomegranate tomato sauce. I served them over a gruyere polenta to really up the decadence factor.