I keep doing this thing where I look at the calendar and something major is tomorrow or coming up really soon. Oh no, Father’s Day is tomorrow and I haven’t sent cards or gifts! I am in Seattle right now and then en route to Portland, and I just realized July 4th is on Tuesday. Not only do I not know where we’re going or how we’re celebrating, I haven’t photographed a single striped pie or red, white, and blue fruit plate!! Well friends, this salad will have to do. There’s not a smidge of red, white or blue in it, but I can guarantee this recipe from my new cookbook, “Kitchen Matters,” will be the STAR of your 4th of July BBQ.
Slow Cooker Barbacoa-Style Grass-Fed Beef Tacos Recipe
Happy Taco Tuesday, y’all! Cinco de Mayo is on a Friday this year which means Mexican restaurants are going to be even more out of control than usual. So I will definitely be planning an at-home fiesta and I think you should, too. I’m going to invite some friends over for a DIY taco bar and margaritas. Isn’t that the best invitation — tacos and margaritas?? This recipe has become a new favorite with my friends and family. I actually tasted it and thought it was super delicious and I don’t care for red meat. And because it’s a slow cooker recipe, I will have this done early and not have to worry about it — my favorite kind of recipe!
Hashbrown and Spinach Casserole Recipe
I do not want to open a restaurant, but if I did it would be called “He Said, She Said.” I would have a big chalkboard menu with two sides, one for dude food and one for lady food. That way, my husband and I would always agree on a place where we could both get what we wanted. French Dip sandwich for him and a kale salad with wild salmon or quinoa for moi.
Greek Sheet Pan Chicken with Lemon and Potatoes Recipe
I’m that girl who makes an effort to encourage all the food on her plate to touch. In fact, I’m so weird that I’ll set the table for my family with a plate at everyone’s place and a shallow bowl for me. It looks odd, but I love eating out of a bowl as you know. All my food gets nice and cozy together, which is basically Mr. Picky’s NIGHTMARE. So what could be better in my eyes than a one pot or a one pan meal? Not only is everything all co-mingled, but it’s so easy!
Kibbeh Kebabs (Beef and Bulgur) Recipe
To anyone who might be offended that I am liberally calling these kebabs “kibbeh,” I apologize in advance. I know I am taking some liberties with this recipe and there are many who might think there’s not enough of one spice or another, or that they should be fried or made with lamb, but if I called these kebabs something else, then a whole other group of people would be offended. So let me start out by saying that I am in no way an expert in Middle Eastern cuisine, but I am an expert in what my family likes and they could eat these kebabs several times a week if I made them. So I think you should know about this recipe, whatever you decide to call it.
Stir-Fried Ginger Beef with Shiitake Mushrooms Recipe
Admittedly, these images aren’t the best, because I took these after the sun set and everyone was rushing me to eat. “OMG. Can you puh-leeease take the picture already? I’m starving!”
“Puh-lease yourself. You just ate 2 hours ago and 4 hours before that. Fine, I’m almost done. Can you just get out of my light a little?”
“Ugh!” Sorta happens a lot around here. 😉
Asian Turkey Lettuce Cups Recipe
Thank you to Foster Farms for sponsoring this post. All opinions are 100% my own.
Few things make me more excited than when Mr. Picky loves something I cook. I mean, the kid has challenged me in the kitchen for 13 years and still going! These Asian Turkey Lettuce Cups were such a huge hit with my son (and the rest of my family), that I changed my next cooking class menu so that I could teach this recipe pronto! We don’t go out to eat too often, but lettuce cups are something my son loves to order. I enjoy them as well because they are generally light and flavorful. But it is pretty difficult to find a restaurant which uses mostly organic ingredients, so I enjoy lettuce cups much more when I can make them at home with the ingredients I prefer.
Chicken Enchiladas Rojas with Homemade Enchilada Sauce
This recipe is “the whole enchilada,” so to speak. I’m giving you a method for poaching the chicken, making the enchilada sauce from scratch, and assembling the actual enchiladas. The only thing we’re not covering today is how to make corn tortillas, and I am sure homemade corn tortillas are the only thing that would make these enchiladas better. If you buy cooked chicken and canned enchilada sauce, you don’t really need a recipe to make enchiladas. Not judging of course, because we’ve all been there and shortcuts have their time and place. But if you can plan ahead, these are amazing. My entire family loves these and let me tell you, they’re a tough crowd.
I grew up on Long Island and didn’t even taste Mexican food until I moved to Los Angeles after college. My kids have grown up in LA and they are Mexican food experts, sometimes having lengthy discussions about which local taco joint has the best this or that. So when I make something Mexican that gets the thumbs-up, I am relieved and proud at the same time. Ironically, these are not my personal favorite enchiladas. I am more of a green (tomatillo) sauce person, so I am obsessed with the enchiladas verdes here. But my family digs these. I’ve been making enchiladas rojas for years and my son (Mr. Picky) used to call these “chicken tacos with Mexican tomato sauce.”