Chili Rubbed Steak with Corn Tomato Salsa…
When you’re cooking for Mother’s Day, things are a little more complicated. You have to round up the 3 million ingredients that make up your mom/wife’s favorite gourmet salad and you have to make sure the charcuterie board is stalked with her favorite meats and cheeses. And don’t get me started with dessert. Her favorite it creme brûlée. 😉
Father’s Day? Buy a steak and fire up the grill babay…
I am a list person. Are you? My family makes fun of me because I always have at least one “things to do” list going.
There are currently SEVEN to-do lists on my desk. I just counted them. SEVEN. I do have an explanation for this madness.
Our son is getting married in 10 days, and the reception’s in our backyard. Naturally I have seven lists of things that have to get done in the next seven days. AAAHHHH!!!!
However, there’s one list I DO NOT like…
A giant list of ingredients.
If I scan a recipe and there’s 25 things I have to get at 4 different stores all over the city, forget it. Move on. Hasta la vista, baby. This is why I am in LOVE with this 4 Ingredient Grilled Pepper Chicken. I mean, seriously, could it get any easier?
I like em big, I like em chunky…
I like em big, I like em plumpy.
I’m referring to my grain-free granola preferences of course. 😉
I’m that annoying person who picks the “bunches” out of the Honey Bunches of Oats box and sifts through the granola bag to find the giant clumps.
Sorry not sorry.
Another rendition of Fellow Foodies: Utah Grubs!
For those of you who may not be familiar with our “Fellow Foodies” series, occasionally we’ll feature an individual or company in the foodie world who we feel has a fun or unique story to tell. Today we’re featuring Utah Grubs!
Utah Grubs is a social media platform that highlights this cute couple’s favorite spots to eat all over the state of Utah. We wanted to introduce you to them and share the fun platforms they’ve created! You can find them on Instagram, Facebook and Twitter.
Not local to Utah? Don’t you worry about it, cause they’ve gotcha covered. These two recently started a second platform, Grubs We Love, that features yummy spots to eat outside of Utah.
I was a school lunch girl. Of course, that brought my cool status (if I had any to begin with) down several notches. By high school, I’d clued in to that fact and ducked out to happier lunch events, like fries and frosties at the park. But my elementary school days were filled with chicken-fried meat surprise and soggy corn dogs on slightly wet plastic lunchroom trays. I watched my lunch calendar religiously for the pizza and peanut butter square days. Those were epic. Or at least edible.
Some foods are just so versatile. Quick and Easy Spicy Coleslaw is definitely one of those foods.
Throw it on top of a pulled pork sandwich, stuff it between a crunchy ciabatta roll with a thick slab of grilled lemon chicken, eat it as a side with your burger, top a grilled dog….
Or you can always eat it cold from the fridge. Done that more than once.
I’ve found some of the best get-togethers are the unplanned ones. The other night, I was grilling up some flank steak for Patrick and I, and thought hey, why not make some chimmichurri sauce to go on top? (I continuously have soooo much cilantro in my fridge…) So these Steak Tacos with Cilantro Chimichurri Sauce were born.
I’m pretty much obsessed with weddings at the moment. Watched the royal wedding from start to finish, and then ate a big British breakfast, complete with berry scones and Strawberry Rhubarb Streusel Cake to celebrate. I loved watching all that pomp and circumstance! So fun. So royal. So British.
Some days are just a freakin’ struggle. Take today. I had big, big plans. I was gonna get so much stuff done. Blog cooking days are looonnnggg days, but I was ready. Up early, in the kitchen prepping, all organized, ingredients out, ready for Sarah to arrive. I was actually ahead of the game. Wow…we might be done by noon, I thought naively. (Insert big, big laugh right here.) That was really funny.
Enter our first recipe of the day. That’s this Lemon Chicken Spring Salad. Looks good, right? It IS really good, actually. But it didn’t start out as a salad. It started as a lemon chicken orzo pasta bowl with snap peas and asparagus. Does that tell you how this day was going? This salad looks NOTHING like a lemon chicken orzo pasta bowl. Nope.
I’m a recovering perfectionist…
First step is acceptance — which I’ve totally got down. I’ve known for years that I hold myself to a ridiculous standard.
Next step is to actually do something about it. That part isn’t quite checked off, probably won’t be for awhile. But I’m working on it.
A few weeks ago, I nannied for a family in my neighborhood. I was supposed to run the carpools and make dinner for 5 kids and a husband (all total strangers to me). I was supposed to just look in the fridge, see what they had, and make it work. The perfectionism in me instantly started bubbling to the surface…that feeling of dread…what if my dinner failed? What if it didn’t taste good? What would they think? Then I remembered I was supposed to be recovering from this perfectionism thing, so I took a deep breath, opened the fridge, and started pulling ingredients out.