Saturday is Cinco de Mayo, so I figured (like every other food blogger on the planet this week) that I’d throw a Mexican inspired meal your way. I love Mexican food and, thankfully, my family does as well, so we are frequent patrons at the Mexican restaurants around town. Every time we try a new Mexican place, my husband orders a chimichanga. He feels that if they can make a chimi that he enjoys, it’s worth stopping in to visit them again. I love a good chimi myself, but my waistline does not. They are delicious for a reason…chicken or beef, stuffed with cheese, sometimes rice, and seasonings into a flour tortilla that’s then deep-fried and, sometimes, topped with more cheese, guacamole and sour cream? It’s like a heart attack on a plate! It’s one of those dishes that I can’t, in good conscience, eat all the time. If I did…well, we just don’t want to go there.
What is it with the weather this week? Just when I think we’ve settled on a season, it starts snowing in the Northeast and we’re left snowless down here, but chilly. I’ve had enough of the back and forth, but I’m pretty sure those of you up north have REALLY had enough of it. I was downright cold, and I know I really shouldn’t have been. In the grand scheme of “cold”, it really wasn’t. I grew up in the Midwest. I know what cold is, and this wasn’t cold. It was brisk, though. Windy enough and chilly enough that I had cold toes all day long. (No, I wasn’t wearing flip flops!) By noon, I knew that we’d be having soup for dinner.
Costco got me again. This time, my waistline is thrilled that it wasn’t a ten pound block of cheese or chocolate. Instead, it was a giant bag of fresh asparagus. (My kids were thrilled, as you can imagine.) Thanks to that fateful shopping trip, I currently have a lot of asparagus on hand, but I’ll use it up. I love finding new ways to cook up one of my favorite veggies. One of my favorite ways to cook up asparagus is by roasting it in the oven. I’ve told you before that I’m game for roasting up most anything, and asparagus is no exception. Roasting it in the oven is quick and easy and brings out a nutty, buttery flavor you just don’t get from steaming it.
I know. The name of this cake is pretty awful. I’ve baked it up numerous times over the years and every time I look at the recipe, I cringe at the name. I don’t know who came up with the name, or the recipe, but I have seen it in countless Southern cookbooks over the years. I figured that the reason it’s called a Pig Pickin’ Cake is because it’s so good that it’s easy to look like a pig as you are “picking” at the cake. However, thanks to the power of Google (Seriously, what did we do before search engines? I swear, I Google something at least ten times a day.), I found that the name of the cake comes from the Southern tradition of serving it for dessert at pig roasts, or “Pig Pickins”. Now that I have a legitimate reason for the (still kind of awful) name of the cake, and I no longer look at it as an insult, I feel I can pass it on to you!
Emily, my oldest, loves broccoli. She loves broccoli so much that on her third birthday, she asked if I’d serve a big bowl of steamed broccoli alongside the chicken fingers I had out for the kids at her birthday party. Avery, my youngest daughter, who would rather eat my shoe than try most vegetables, also (surprisingly) loves broccoli. Since both of my girls will gladly devour a serving of steamed broccoli, we have it with dinner a lot. I realized recently that we may have it a little too often. Emily walked in while I was cutting up some broccoli to steam the other night and said, unenthusiastically, “Wow…broccoli, again? We eat a lot of broccoli. ~sigh~” and then she sulked off.
As the old saying goes,
“The best laid plans of mice and men, often go awry.”
I had fully intended on posting a most amazing stuffed flank steak recipe for you guys today. I had visions of beautiful little steak pinwheels stuffed with spinach, prosciutto and sharp, white cheddar. I’d been craving it all week, and was looking forward to Sunday when I’d be able to put it together, followed by Monday when I’d share it with you.
Happy Friday! The weekend is almost upon us again, and assuming the weather is as nice as it has been, that means we’ll most likely be grilling up something before Monday rolls around. I figured that you might do the same, so here’s a quick and easy side to have with whatever you might grill up this weekend. We had it alongside the BLT Turkey Burgers I wrote about last week, but it would certainly go well with just about anything else, too.
Another Spring Break has come and gone. It’s so hard for me to believe that we’re just weeks away from finishing up the school year down here, but that’s what Spring Break means for students in Georgia! This year for Spring Break, I took the girls up to the Gatlinburg, TN area for just a few days. It was a great little getaway filled with all sorts of that silly-family-fun-touristy stuff that the kids (and I) love. We spent a fair amount of time at Ripley’s attractions, loved the aquarium, toured the Titanic museum, braved the Forbidden Caverns, and hung out at the hotel pool. It was a nice little trip.
The Easter Bunny is enjoying a well deserved vacation today and, if tradition holds, a lot of us have leftover Easter ham taking up space in our fridge! I figured that since this is the case, I’d share our favorite go-to ham side dish.
A couple of years ago, we were lucky enough to enjoy a delicious dinner at a friend’s house, where she served up these amazing potatoes alongside some equally amazing braised short ribs. After the meal, I knew I had to have the recipe, so I immediately pestered her with an email once I got home. Thankfully, she passed it along! The potatoes make a few appearances on our dinner plates each year and when they do, we’re always very happy to see them.