Cured Egg Yolks

Cured egg yolks! I read about these the other day and knew I had to try them. Guess what? They are super duper easy. The hardest part is waiting until they are done curing. Once they are cured the yolks are firm enough to grate with a cheese grater. They can be sprinkled over pretty much anything you would put Parmesan over, plus more. My favorite use so far is sprinkled over roasted baby potatoes along with some chive flowers. Adds a ton of color along with a delicious salty/umami flavor.

Instant Pot Sushi Rice

Like everyone with an Instant Pot I love mine! I’m not very good at making rice on the stove top and the instant pot makes it flawlessly with very little attention. I love to use this sushi rice in sushi bowls most of all, but it also works well in sushi rolls and nigiri.

Jammy Egg To-Go

Eggs forever!! I always prefer a soft and runny egg yolk over a hard dry one. Hard boiled eggs are definitely the most portable for bringing to work, but sometimes I want something more warm and breakfast-y. Ok always I want that with eggs. I just discovered this process the other day and it is a revelation. You can make a soft boiled egg, bring it to work, put it in hot water for 5 minutes and it’s a warm real feeling breakfast.

Creamy Chicken Soup

I don’t actually like chicken noodle soup. Something about the egg noodles, they take over the whole thing. It ends up spiraling out of control, adding more and more broth as the carefully measured noodles grow and expand. So I made a chicken soup without noodles, and it was AMAZING.

Everything Seasoning

Everything seasoning is everywhere! I think thanks to Trader Joes “Everything but the Bagel seasoning”. It’s probably cheaper to buy that if you don’t have the spices on hand, or live close to a Trader Joes. But I do have the spices and don’t live by a TJs. Also, shocker, I like to customize it. It’s INSANELY EASY to tweak to your personal tastes. I add caraway seeds because I like that taste, I don’t add traditional poppy seeds, because I don’t think they taste like anything. I up the salt and onion/garlic ratio and add both white and black sesame seeds.

Shirred Eggs

Bet you thought I was done with egg posts! Wrong, there are so many ways to cook eggs! I had never baked an egg this way, as I assumed the yoke would cook through and be gross. It doesn’t! It’s so decadent and easy, really great at home brunch treat. It can be dolled up with veggies, or meats or left as is. I added some chopped green onion and it was delicious.

The Crispy Egg

This egg is so worth it. Yes it takes more oil than an egg seems like it should, and gets a little splattery. But add it to avocado toast or over some home fries and you’ll be hooked. The only thing you need is a non-stick pan, a spoon, olive oil and an egg. Probably a splatter screen too!

Lemon Caper Tuna Salad

First of all, hope everyone had a delicious and cozy Thanksgiving! Now, how about something super quick, easy and cheap for the post holiday? When I think of tuna salad sandwiches I think of mayo and dill pickle relish. It’s a classic and I think it’s delicious*. I had no plans to “revamp” the tuna salad in my life. But I did, kind of by accident.

Guacamole | Revisited

I pretty much stopped making this fully loaded guacamole I used to love. It required too many ingredients to make on the fly at home. Plus I’ve since learned authentic guacamole is much simpler yet doesn’t disappoint on flavor.

French Onion Soup | Revisited

My favorite category in Julia Child’s Mastering the Art of French Cooking is the soup section. No surprise, I love soup. The simple yet decadent soups in this book have a special place in my heart. With very few ingredients you can make something really delicious. It’s easy to get wrapped up in the “more is more” food idea, but less ingredients and more attention shown to them will (most times) give you better results than a long complex recipe.

Lemon Garlic Greek Yogurt

A quick one today! This is an amazing yogurt dip or sauce. I know that sounds like an oxymoron to some, but it really is. The original recipe is from a Skinny Taste recipe: “Shawarma-Spiced Grilled Chicken With Garlic Yogurt”. The chicken is really delicious, but the yogurt MAKES it.

Bourbon Spice French Toast

Did you know that you can cook and bake with bitters? I learned this by following Scrappy’s Bitters instagram account. It makes perfect sense when you think about it, they are strong infusions of flavors, why not add them to cookies or a cake. I added my clove bitters to some french toast and it turned out great!

Parmesan & Pepper Noodles

This is totally comfort food but also totally easy. I remember eating buttered noodles as a kid. I pretty much just made an adult version of that, adding lots of black pepper and parmesan. There is a fair amount of butter per serving, but nothing obscene. This is just as easy to make for one person as for four people.

Mexican Ceviche

Ceviche is a fresh and bright dish where fish is “cooked” by marinating it in lime juice. If you haven’t heard of ceviche before, “cooking” without cooking does sound very strange but it works! (read this for more info). There are lots of types of ceviche out there, the kind I make most closely resembles the Mexican style. This is a great fresh appetizer to bring to a party. Equally as good enjoyed at home as a light meal or side dish.

Preserved Lemon Chicken Wings

Remember WAY back when we made preserved lemons, and I said a recipe would be coming soon? Well here we are four months later. I finally have something to show! It took a few different versions to get something really delicious to write about.

Taco Seasoning

Something quick today, homemade taco seasoning! Over the super bowl I made some beef nachos that called for taco seasoning. I wrote it on my grocery list then scribbled it out. Why buy something if you already have the spices to make it!? If you also have these spices on hand I recommend making your own. You can control the salt level, and heat level. Plus this spice blend isn’t just for tacos. Add it to burrito meat or enchilada meat. Or just season some chicken or fish with it.

Jalapeno Popper Dip

Ah the Superbowl. I couldn’t care less about the game, but I love the party food. I always feel like a house wife from the 50’s when I present this chip covered mini-casserole. This jalapeno popper dip is a hit every single time I make it. I have never ended up with leftovers! It’s a little more work to make this than it is to make poppers, but it’s totally worth it. I promise you will not be thinking about the time spent when you taste it.

Cucumber Seaweed Salad

I love a good seaweed salad at a Japanese restaurant. The texture of the seaweed and the salty sesame dressing is fantastic. Unfortunately, it’s not something I have very often, but it is often on my mind! So when I picked up this little spiralizer* for making zoodles I figured it would do an equally good job at making cucumber noodles. Once I made the cucumber noodles they reminded me so much of the strings of seaweed I decided to toss them in a similar dressing. Success!!

Shallot Confit

“Confit”, so French, so fancy. Or is it? Confit just means something that is cooked at a lower temperature for a longer time, usually submerged in oil or fat. These confit shallots go great with appetizers, meats, veggies even fruits. I paired one with a slice of red pear and brie cheese above.

Mexican Hot Chocolate

Spicy dark chocolate is a bridge between the sweets loving people and the savory loving people. It has everything! Sweets, little hint of heat from the chili pepper, warm spiciness from the cinnamon, and of course chocolate. I went through a couple online hot cocoa mix recipies before using this one from Smitten Kitchen. I like that it doesn't have powdered milk. That isn't something I keep on hand, and found it strangly expensive to purchase.