Approachable, everyday recipes
It’s that glorious time of year when the air is just a little different and we know fall is around the corner, but there’s still some summer produce at the farmers market. The perfect time for soup!
This is my take on corn chowder. It’s spicy, tangy, flavorful, and delicious! It’s perfect for a family dinner or a group watching the first football games of the season. Football and soup, now that sounds like fall!
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I’m declaring this the summer of the Hugo spritz. Light and refreshing, it’s the perfect drink anytime of year but especially wonderful in the summer.
I had a Hugo spritz for the first time a few weeks at Novella, a great Italian restaurant in Powell. It was love at first sip. I immediately knew I had to buy some St-Germain and recreate it at home. With all this hype, I hope you like it as much as I do!
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Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.
Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.
I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.
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I LOVE anything spicy! But spicy noodles, that’s at the top of my list!
I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now. I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative. These noodles fit the bill. Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives. My mouth is watering just thinking about them!
The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch. Have you tried it? It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.
When I make these noodles I tend to serve them with a vegetable, like charred broccoli. But they would be equally as delicious with shrimp, salmon, chicken, or edamame. They’re also great cold the next day, so be sure to make extra.
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I’ve had chimichirri multiple times at restaurants, but for some reason I didn’t make it at home very often. I don’t know why since it’s simple to make and keeps in the fridge for days. Well I’m officially converted!
It’s easy, flavorful, takes only 6 ingredients, and elevates anything you put it on. I also love how versatile it is. Put it on top of soup, roasted or grilled veggies, eggs, meat, the uses are endless! I think it would be perfect for a cookout this summer, serve it with whatever you grill and your guests will be thoroughly impressed!
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I like to call these tacos a “formula meal.” Almost every time I cook, I try to make enough to have leftovers. This way Rich and I can eat it for lunch or dinner the next day.
These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans. All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.
Shrimp + black beans + sauteed veggies + tortilla = dinner.
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This is one of those recipes that makes life easier. Just decide what you’re having for dinner (or lunch) and roast the shrimp with spices that meld with the dish. I decided on chili lime because Rich wanted to use the shrimp in tacos and nachos. Making pasta? Maybe use butter instead of olive oil, and add some pepper and garlic, and finish with a squeeze of fresh lemon juice. It really is that easy.
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