Dreaming of Carne Asada Fries

So, my resolution to write more has been off to a slow start. Can you believe it's nearly February?!? January has been full of busy days and yummy meals. We are slimming down our diets (with hopes of slimming down ourselves) following a "health hiatus" that ensued over the holidays.

One of the many holiday indulgences was from our old SD fave, El Portal (previously featured here around this same time last year). Their El Portal fries (which are delicious by themselves) are covered in crispy carne asada, creamy guacamole, sour cream, and shredded cheese. After adding our own sprinkle of cilantro and hot sauce, these fries were a dream come true...

Oh, El Portal Fries, I think of you when I'm on the treadmill...you are both by punishment and my reward. Any guilty pleasures you miss when you're on a health kick? :)

Happy Searching!

Cool as a Cucumber

While making one of my favorite salads the other day, I realized that I've never shared it with you! It's certainly deserving of its 15 Minutes of Fame (or however long it takes you to read this post).

Cucumber and Tomato Salad has been a favorite of mine since my early childhood, when I would help my mom pick the cucumbers and tomatoes right from our garden. It is such a summer staple, and can be adapted to make a thousand different versions depending on what you have in your fridge or what you're in the mood for.

But the basic recipe is so simple and delicious on its own, I often find myself just sticking with the classic.  I'm sure you've made or eaten something similar...here's the version I grew up with:

Cucumber & Tomato Salad
Dressing:
Whisk together equal parts olive oil & red wine vinegar, garlic salt, pepper, dash of sugar, dried Italian herbs (parsley, oregano, etc). Most dressing recipes call for 1 part acid (vinegar) to 2 or 3 parts oil, but I like mine pretty tart...so adjust to your taste.
Salad:
Toss peeled and sliced cucumbers, sliced tomatoes (grape, cherry, or vine-ripened are the most flavorful), and thinly sliced red onions with dressing. Best when refrigerated for 30 minutes, but I can't always wait that long.

You could add corn, avocado, bread to make a panzanella, or some nice salty olives. As for me, it's usually just the essentials. Cool, crisp, bright...a happy little bowl of summer.

Happy Searching,

Wild About Rice

As you may know, I have an unrequited love for carbohydrates (I mean, if they loved me back, I could eat them without recourse, right?). Pasta, potatoes, bread and rice are must-haves in the pantry.

The good news in all my carbohydrate cravings is that I really like whole grains. I love the nutty, chewiness of brown rice and the texture of a multi-grain bread. And I LOVE wild rice. I've enjoyed it since my young carbo-lovin' days, when Mama B would glam it up with some sauteed onions, garlic, mushrooms, & white wine.

So, since she sent us a bag of it in our Easter package (the exact same kind we used to have growing up from Byerly's in Minnesota), I recreated her version.

Mama B's Wild Rice
2 c wild rice
1 TB olive oil
1 TB butter
1 small onion, diced
1 clove garlic, minced
8 oz mushrooms, sliced (I like cremini/baby portabellas)
1/2 c white wine (I used a Chardonnay)
1/4 c chopped parsley

Cook the rice according to the package (we use chicken broth instead of water to add even more flavor). Drain the rice, and set aside in a bowl (it takes a really long time to cook--like an hour--so start ahead of time).

Meanwhile, saute the onions, garlic, and mushrooms with the olive oil and butter over medium heat.
When the mushrooms are starting to get soft, add wine and let it reduce and soak into the mushrooms. Turn off the heat and stir in the chopped parsley then add the mixture to the rice.

The hubs had never tried it before, and enjoyed it nearly as much as I did. The chewy texture of the rice, the carmelized onions, the sweetness of the wine...just like Mom used to make. Wildly delicious.

Happy Searching!

Presto Pesto

Some of the most delicious dishes have come into creation by accident. And sometimes a side dish is so tasty it becomes the main attraction. Both were the case when I whipped up a batch of pesto on a whim the other night.

We needed a little something to complement the main dish--chicken, I think--and after scouring the fridge and pantry, I realized we had some whole wheat pasta and a whole lotta basil. And anytime there's an abundance of basil, I think of pesto. And when we happen to have all of the ingredients on hand (cheese, nuts, olive oil, garlic), I feel like it would be a crime not to make some.

Super fast, super easy, it's a hungry girl's sauce-come-true: throw a clove of garlic, a bunch of basil leaves, salt, pepper, grated cheese, and a handful of nuts (we had sliced almonds) in the food processor. Mix until combined, stream in some good olive oil with the processor running and presto! You've got pesto.

I tossed some rotini with the vibrant green goodness over low heat, then added a splash of cream (since we had some) to finish the sauce. And how did it turn out, you ask? Well, when the hubs can't even tell that the pasta it's on is whole wheat, it's definitely a sauce worth making again.

Happy Searching!

Amazing Asparagus

Asparagus is one of my all-time favorite veggies. The lovely springtime stems are tied for first place with my other fave, green beans. I could eat boatloads of both, and usually in a similar preparation: lightly steamed, then sauteed with garlic, olive oil, S&P. But during Spring Break, I was reminded of one of the most amazing asparagus dishes. This may be the tiebreaker...

After choosing our delicious main course, my friend Sarah and I stumbled upon Giada's recipe for Prosciutto-Wrapped Roasted Asparagus. It's hard to decide what was more appealing about the recipe...the deliciousness or the simplicity.

Roasting intensified the sweet, nuttiness of the asparagus and made the tips crispy (which I love). And after letting them cool, we got to wrap each one in a little prosciutto overcoat. Just half a slice for each spear, enough to transform the humble vegetables into scrumptious superstars.

Simple. Savory. So amazing.

So what's your favorite veggie? What's your favorite way to prepare it? If you're looking for a new favorite, check out the recipe below.

Happy Searching,


Roasted Asparagus Wrapped in Prosciutto
from Giada De Laurentiis's Everyday Italian

12 asparagus spears [about 1 pound], trimmed
1 TB olive oil
1 tsp salt
1 tsp freshly ground pepper
6 paper-thin slices of prosciutto, halved lengthwise

Preheat the oven to 450 degrees. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.

Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.

Makes 6 appetizer servings or 3 side servings.

The Great BBQ Debate

There are few dilemmas in our household when it comes to BBQ. Thankfully, there are no disagreements about where to get it: the best bbq is at the Salt Lick, unanimously. (It's the one that's been featured on tons of shows on both Food Network and The Travel Channel).

We both know where to go. Our debate surrounds what to order when we get there. The two topics in question?

1. Beef vs. Pork (Ryan vs. Jen)
2. To Side or Not to Side (Jen vs. Ryan)

Pork Baby Backs with Sides

Beef Ribs with Sides

1. Beef vs. Pork (Ryan vs. Jen)
If the Salt Lick had bacon, I'm pretty sure this one would easily go to the pig. But, Ryan had the Beef Ribs for the first time a few Sundays ago and I've never seen a man eat with such conviction. I had the Pork Baby Back Ribs (which were incredible), but Ryan said (and I quote) "These beef ribs are so good, I want to hang the bones up above the mantle."

We don't even have a mantle (thank goodness) but Ryan says those were hands-down the best ribs he's ever had. I think I prefer the pork ribs since they are a bit leaner; Ryan likes the beef because they are fattier and meatier. Where do you weigh in on the meat debate?

2. To Eat or Not to Eat Sides (Jen vs. Ryan)
Sides are given their name for a reason--they're not the main dish and are often forgettable. (Ryan claims that they just take up valuable stomach real estate.) And, I have to say, traditional bbq sides don't do much for me. But. The Salt Lick has mastered theirs.

The potato salad is unlike anything I've ever tasted, and I think that's why I can't turn it down. In more of a German-style application (vinegar/mustard based) with sesame oil (strange, I know, but trust me) and diced onions. The coleslaw is crisp without having a raw cabbage texture and isn't drowning in dressing--it's fresh, flavorful, and the perfect compliment to a roll topped with brisket. And the beans--oh, the beans. They are probably the plainest of the three sides but their simplicity is what wins me over. Pinto beans in a pinto sauce...I don't know even how they do it. So, what do you think--sides or not?

I'm not sure we'll reach a timely conclusion on these issues, but I'm happy to eat Ryan's serving of potato salad in the meantime.

Happy Searching,

Just for the Halibut

For as much as I love carbs (pasta, rice, repeat), my husband loves fish even more. He would eat fish for breakfast, lunch, and dinner if he could. Needless to say, we throw fish into the mix a few times a week if we can. Recently, Ryan found some gorgeous, fresh halibut fillets and a few other fun ingredients to come up with a lovely seafood dinner.

How beautiful is that?!? Here's the rundown...

Ryan rubbed the fillets with olive oil, salt & pepper, then pan-seared them and threw them in the oven to finish cooking. He topped them with a tart and spicy blood-orange salsa. The side dish? Tomatoes stuffed with a mix of crumbled sausage, creamy ricotta, and brown rice...then topped with provolone cheese and baked until gooey.

Am I a lucky girl or what?!? So yummy!

Happy Searching,  

Chicken, Veggies & Rice: The Old Standby

Contrary to what previous posts may lead you to believe, we don't have fancy dinners every single night. We both enjoy being in the kitchen (though Ryan has been sporting the chef hat most of the time lately), creating new dishes and checking out interesting recipes. But sometimes we need to just throw something together.

One of our go-to meals is roasted chicken with veggies and steamed rice. It might sound a bit boring, but even our old standby is delicious. Here's what we do:

Chicken: Throw two (or however many) skin-on, bone-in breasts onto a sheet pan (you can use boneless skinless if you really want, but the bone keeps the meat juicy and the skin...oh, the skin is problematic delicious...when it comes out of the oven crispy and golden, calling for a nibble. Mmmm...I digress). Rub with olive oil (a tablespoon or so), squeeze half a lemon over them, and sprinkle liberally with salt and pepper (really, liberally is the key here--it's amazing what an aggressive toss of S&P will do for plain old chicken). Roast at 400 for about 20 minutes (or until the skin is crispy...mmmmm).

Veggies: After checking our fridge inventory and pulling out whatever hasn't started growing things, the veggies get similar treatment to the chicken. We usually have carrots, some sort of squash, onions, and maybe some cherry tomatoes or asparagus. We cut them up into big, rustic pieces (except for the tomatoes) and then toss them with olive oil. Add some salt and pepper, lemon juice (from the other half of the lemon) and maybe some crushed garlic. Roast at 400 for about 10-15 minutes (this really depends on how "well done" you like your vegetables...I prefer mine to still have some crunch; Ryan prefers them to be a bit more cooked...up to you). Finish with some grated parmesan if you have some.  

Rice: If the other two-thirds of this meal weren't so yummy, I could eat the rice all by itself. I love it. One of our favorites is this Brown Rice Medley from Trader Joe's (which they don't have in Texas so we get it "imported" from our California hook-ups). If we run out of the good stuff, we use some sort of brown rice (not instant, although I'm sure you could if you wanted to save time). 

What really makes the rice, though, is one of our kitchen staples: McCormick's Chicken Base. It's like a boullion paste that you just add to water and--voila!--dull rice to delish! You can get it at CostCo for cheap and we use it all the time. 

So there you have it! The Old Standby...pretty quick, quite satisfying, and one of our favorites.

Happy Searching!