This little weirdo is a chayote squash. I got hooked on them in Costa Rica – my Mama Tica would use them in chicken soup and it was life changing. Slowly but surely they’re working themselves into local grocery stores. They’re yummy cook and raw! Tonight I had no clue where the recipe was going but spiralized chayote turned into an awesome dinner!
cOLD CHAYOTE & CHICKEN THAI SALAD
Serves one. #foreveralone
1 spiralized chayote (or thinly sliced)
1 roasted chicken breast (left overs for the win!)
2 Tablespoons sweet chili sauce
1 Tablespoon red wine vinagar
1 teaspoon Sriracha sauce
Raman noodles, about 1/4 of the brick.
In a bowl toss together all you ingredients. That’s it. Can you really call that a recipe? I don’t know. But it’s good. I topped mine with sour cream and cilantro.
Jared claimed today that national guac day seems to happen 5 times a year (or monthly in my world) but I’m convinced today is the real one. So in solidarity with my favorite fruit – we celebrated. Avocados are perfect. I’ve yet to find a dish that avocado doesn’t improve. This single seeded berry is perfect in dips, salads, soups, cakes, ice cream, smoothies… the list goes on and on. But it’s famous for guacamole (I know guac is extra). Guac is not complicated and yet people love to complicate it. I keep it simple and let the avocado shine. Here’s a basic guac for you avocado purists like myself.
3 ripe avocados
1/2 fresh jalapeño diced (more or less on your spice tolerance!)
Halve your avocados and use a knife to score them into cubes. Scoop those green nuggets of love into a big ‘ol bowl. Add in lime juice, salt, garlic, cilantro and jalapeño and GENTLY stir together. If you squish all the cubes or blend it you’ve killed all the magic.
Boom. Unadulterated, pure, unplugged avocado.
Long live fake holidays in honor of my favorite foods. When is National Ranch Dressing Day?
I fear fish that come in pop top can. But I love caesar dressing… quite the pickle, dill. Tonight I took a risk and popped open a can of anchovies. Please hold your applause…
Roasted Chicken Salad with Lemon Caesar Dressing
Hearts of romaine, washed and chopped
¼ cup parmesan cheese
2 egg yolks
Juice of one lemon
One clove of garlic
1 Tablespoon water
1 Tablespoon Dijon mustard
4 anchovy filets
Salt and Pep
4 chicken breasts (on per person)
I used my magic bullet to speed up the rodeo.
In your blender add in the mustard, egg yolks, lemon juice, fishys, and garlic – give it a few blitzes. Now- true chefs would have you slowly add the oil to make sure it emulsifies. Ya girl doesn’t have that kind of time. So dump it in and send it for a spin.
Once your dressing has come together stir in the parm! That’s IT. It’s so easy to seem so frilly
For the roasted chicken simply drizzle chicken boobs with EVOO, season each side with salt and pep. Pop them in the oven at 425 degrees for about 25 minutes.
Toss your lettuce in the creamy dreamy dressing – top off with warm chicken, fresh cracked pep and some more parmesan!
Calzones are a guilty pleasure of mine. My absolute favorite is from a hole in wall joint on the outskirts of Rural Hall- about as far from Italy as you can get but so good. They’re kinda all things that are bad for you – but they don’t have to be so terrible. My version uses a whole wheat crust and low fat cheeses. Don’t eat them everyday but don’t hate yourself for a little indulgence.
OF NOTE: This recipe comes to you mid Phil Collins binge. I love the man. I highly recommend you make this tasty Italian nosh while playing air drums to “In the Air Tonight”. I’ve even hyperlinked it for your listening ease. You are welcome.
Spinach and Ricotta Calzones: makes 2 big calzones, serves 4 or a very hangry 2
Half your pizza dough and flatten each hunk into a rough square/rectangle about ¼ inch thick. I use my fingers like claws and punch it out- pretty sure I saw that on TV once.
On one half of each crust lay out the spinach and cheeses, spreading them across but leaving a good 2 border. Top the filling with a dash of Italian seasoning. Fold the other half of the crust over the top and crimp the edges closed using a fork or your fingers. Brush the top of each calzone with melted butter then sprinkle with Italian seasoning and a bit for grated parmesan. Cut the top to vent and pop them in the oven!
Bake for about 15-18 minutes until golden. I recommend flipping them over halfway through cooking to get both sides crisp!
This might be my favorite dish. It’s so easy but you can still develop complex flavors quickly. It’s even yummier on day 3 and blends my love of tacos with my love of german stews. It’s even hearty enough that the men in your life will love it – it’s Daddy, big brother and boyfriend approved.
1 lb ground beef (or turkey!)
1 16oz jar salsa
1 packet taco seasoning
2 cups dried pasta (wagon wheel is cute)
1 can black beans drained and rinsed
1 can corn drained and rinsed
½ cup sour cream
In a large dutch oven brown off the meat. Drain any excess fat and add the meat back to the pot. Add the taco seasoning, jar of salsa and pasta to the meat and stir. Fill the salsa jar with water, give it a shake and add it to the pot as well. Simmer uncovered until the pasta is al dente, about 20 minutes. (Add more water if needed!)
Once the pasta is tender add in corn & beans; stir to warm them through. Remove from the heat and fold in the sour cream. Boom you’re done! Top with cheese, sour cream, avocado, and jalapeños.
You can go wild with this one. Use different salsas to change it up, try chipotle smoky flavors or add some cocoa and cinnamon for a mole twist. Holy mole it’s good (I just went there).
I don’t do drugs. But my obsession with this treat is pretty much cause for an intervention. I’m not sure what it’s actually called but in my apartment it’s just known as Crack. And it’s amazing.
1 cup butter
1 cup brown sugar
1 cup chocolate chips
Preheat the oven to 400 degrees. Line a sheet pan with foil and spritz it with cooking spray. (Dont forget the spray. You’ll thank me later). Line the whole tray with saltines! You may have to break some for the edges and that’s fine! I try to do salted side down because I’m weird.
In a small saucepan melt the butter and brown sugar over medium-high heat. You’ll want to be stirring pretty regularly. Bring it to a bubbly boil and continue to cook for about 2 minutes. Your caramel will turn a light brown color. Carefully pour this mixture over the crackers and spread evenly with the back of your spoon.
Pop the tray into the hot oven for 5 minutes! Pull it out when the whole tray is bubbly. Add your chocolate chips right on top and give them a second to melt. Spread the melted chocolate over you caramel cracker base.
I then like to top off the crack while it’s still melted. You can do nuts, flor de sal, crushed peppermint- players choice! The melty goodness of the chocolate will hold your toppings in place. Allow the crack to cool completely – 30 minutes in the freezer or an hour in the fridge.
Break into bites and be come addicted! Don’t say I didn’t warn you…
P.S. Store your crack in the fridge so you don’t have a melty mess!
I am not fancy. I cook wearing yoga pants and oversized bro tanks with a terribly messy bun. But I believe you don’t have to be fancy to eat fancy. Food is and should be accessible to everyone – it’s a fabulous equalizer. This gallette is really a quick and dirty rustic pie with a fancy name.
Pear Gallette with St. Germaine Whipped Cream
One pie crust (homemade or store bought)
3 ripe pears peeled and sliced
½ cup sugar
1/8 teaspoon cinnamon
2 dashed of nutmeg
Squeeze of lemon juice
1 cup whipping cream
1 Tablespoon St. Germain
1 Tablespoon sugar (powdered or granulated)
Preheat the oven to 375 degrees. On a sheet pan lay out your crust and set aside.
Toss your sliced pears in a squeeze of lemon. Mix the sugar, cinnamon and nutmeg then dust them over the fruit. Pour this mixture into the center of your prepared crust- leaving a two inch border or crust. Begin to fold up the edges overlapping them slightly.
Brush the exposed crust with egg wash (one beaten egg with a dash of water) and sprinkle with sugar. Bake until the crust is golden, about 15 minutes.
For the whipped topping beat the cold whipping cream, St. Germain and sugar at a high speed until beautiful peaks of love form.
Dollop on your galette and you’re practically french.