Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.
For our 9 years of being together anniversary, we went out to eat at a fancy steak place. I got to try new (to me) types of steak, eat an amazing salad (yes, salads can be amazing), and swoon over the mashed potatoes. K was so excited about the mashed potatoes because he loves creamy smooth textures in food.
Usually I avoid recipes with bone-in, skin-on chicken. It causes for some extra work at the dinner table, and K is not a big fan of it. I am willing to put up with it, but understand the annoyance. Anyway, when I do make one of these dishes, it had better be tasty and there had better be a reason for the bones and skin. This dish is pretty straightforward and delicious. Everyone was a fan, and the bones aren’t a big deal when the meat is almost falling off of them anyway.
Are you feeling soupy? I posted a soup recipe Monday, and here is another one. Both are quite different, even though both represent complete meals (with a couple additions–this one did well with some fresh baked bread on the side). Sure, it’s not corn season anymore, but I think you could modify it and do it with frozen corn. The extra steps for the roasting/corn juice did not make the soup any better. Because of this, I will share what the original recipe said to do, but also tell you what I would do for next time.
One night I had no interest in cooking or dealing with food. I had already started the rice cooker at this point, though, which meant we were having rice whether we wanted it or not. Luckily, K was able to swing by Costco and grab a rotisserie chicken. He made a vegetable and ta-da, instant meal. With only two of us, we definitely had leftover chicken. You can reheat it as is, but it dries out a bit, and it can be a bit boring. I decided to jazz it up. This is giving you a recipe for a tips-y Tuesday post!
Call this week corny if you will, but I will be sharing 2 corn recipes for you. I always feel like the season for good sweet corn is too short, but sometimes I get bored with just having it on the cob. I started jazzing it up this summer and discovered a few tasty methods that were easy. One method (not shown) is simply mixing the corn with a salad vinaigrette. You know, like the one Joanna gave me. That inspired today’s dish. You sometimes have corn in a salad, so the vinaigrette made sense. Why not mix the corn with other foods it is commonly consumed with, like on a taco? So, I made a guacamole recipe with corn and it was a really nice creamy side. Bonus, it tastes super rich but is healthy because it’s just from the avocado!
On K’s wishlist was strawberry ice cream. He loves it, but has trouble finding a version that isn’t icy. I have made strawberry ice cream before, but we were not 100% satisfied with it. We wanted it to be as creamy as vanilla ice cream with a strong strawberry flavor like you can get with sorbet. I decided to use my Bi-Rite cookbook for ideas, and sure enough they made their fruit ice creams a little differently than I have seen before. I ended up following the blackberry recipe instead of the strawberry one, so just in case you try to compare mine with the book. This recipe does not have big chunks of strawberries in it because that is partly what causes the iciness. Instead, they get blended right into the ice cream. If you like strawberry ice cream, you should give this a try.