Taco Flavored Fried Brussels Sprouts and Lemon-Lime Yogurt Dip

Every so often I write a recipe that completely changes the game for me. A recipe that makes me proclaim to the void and all the gods, old and new that this will be my legacy. And let me tell you, managing to make crispy but oh so tender brussels sprouts that taste like the classic ground beef tacos you had as a kid is that moment.

And the process is simple: just drop the bad boys in the fryer for a few minutes and absolutely coat them with a super easy and basic homemade taco seasoning blend and that’s that on the sprouts. Then to top it all off I find the lemon-lime dip so fun. When you hear lemon-lime it takes you back to thinking about Gatorade, candy, fruit snacks, etc. But in all actuality it packs plenty of zing and coolness from the yogurt to cut through the spicy and semi-charred flavor of the sprouts. Every time I make this I’ll take a sample sprout to see how I did, and then I just keep going and going.

Continue reading “Taco Flavored Fried Brussels Sprouts and Lemon-Lime Yogurt Dip”

Peanut Butter and Jelly Salad

Honestly there’s not much of a cool story to this. I just randomly got an urge to make a recipe with grapes because I think they’re sorely underused, and somehow thought peanut butter jelly and salad should have a baby.

Honestly how I got there’s a mystery but I’m glad I did. What I did was whip up a peanut dressing with a good hit of acid and a little spice and paired it with grilled chicken and the sweetest grapes I could find.

I ended up with a really cool childhood meets adulthood plate of food that I’m really into. And this is coming from a salad hater. So let’s get into it, yeah?

Continue reading “Peanut Butter and Jelly Salad”

Salmon Patties with Lemon, Dijon, and Capers

I think almost everyone in South Carolina is no stranger to a salmon patty. Typically it’s one of those things that’s associated with that deeeep country and no frills. But what if we jazzed it up and gave it new life?

Enter lemon, dijon, capers, and a parsley lemon sauce. Salmon, whether fresh or canned is one of those ingredients that deserves zip and pep. Finding the brightness of the ingredients under the crispy crust from frying the patties is a match made in heaven. Continue reading “Salmon Patties with Lemon, Dijon, and Capers”

Slow Cooker Roasted Garlic and Parmesan Meatballs and Marinara

image

In the town I grew up in there is a pizza place. When I was little every time my family would get takeout from there my dad and I both had to get their spaghetti and meatballs. I’m not even sure why because it was actually incredibly mediocre. You could tell it was frozen and the sauce tasted like water, but that was my and my dad’s thing.

Continue reading “Slow Cooker Roasted Garlic and Parmesan Meatballs and Marinara”

Braised Chicken Marsala

marsala

Pretty much every time my brother offers to cook me dinner and ask what I want my response is the same, chicken marsala. For me a good chicken marsala is all about the sweet richness of the sauce. Normally I get so caught up in the sauce and mushrooms that the chicken tends to kind of fade into the background. This time I wanted the chicken to take center stage along with the sauce. I found that the key to that is braising.

Continue reading “Braised Chicken Marsala”

Creating Bold Flavors: Lemon Garlic Cream Sauce

pasta 3

It has to be obvious at this point that creamy pastas are my kryptonite. There is just something so magical about a cream sauce that packs a ton of flavor. The one downside of a cream sauce is that they can feel overly decadent. For tonight’s meal I wanted to try and explore the lighter side of the cream sauce, if there is such a thing.

Continue reading “Creating Bold Flavors: Lemon Garlic Cream Sauce”

Recipe Remix: Chicken Piccata

picatta2

For tonight’s dinner I decided to take one of the recipes I recently blogged about, chicken piccata, and attempt a new preparation of it. For my last chicken piccata I dredged a boneless, skinless chicken breast in a flour mixture and pan fried it. The fried cutlets were paired with a simple sauce of chicken stock, white wine, lemon juice, capers, and butter. The last preparation was a very classic, on the nose version of this Italian classic. Although the classic piccata is one of my favorite dishes to both cook and eat today I was feeling experimental.

Continue reading “Recipe Remix: Chicken Piccata”