aka things we make on the reg in our actual real life.
This chicken (and the accompanying salad) is probably one of the most-featured items in our kitchen. We make batches of it for rice bowls, salads, burritos/tacos, all of the Mexican dishes. …
Jay’s idea! As all the good ones are, he’ll tell you.
I don’t know exactly where this idea came from, but it continues my excessive use of yellow curry this year, which I’m 1,000% ok with. I can’t stop finding new favorite uses for it. This salad is SO good, super filling but without the heavy feel of a chicken salad with a mayo base, love those though I do. INSTEAD we have my new fav way to cook chicken. Thighs, crisped in a pan. Then we shred the meat and cook it again in the same pan so we end up with tons of crispy edges. There is butter involved but it’s skinless chicken so balance, you know?
Besides your new favorite chicken we have black pepper roasted grapes, spiced pecans, and a super simple + flavorful creamy dressing with only a teensy bit of mayo.
Honestly, there are a few components in the dish and it does take some time. BUT, if you roast the nuts and the grapes at the same time while you make the dressing and chicken this salad can be ready in way under and hour. You can also make everything but the chicken in advance and toss it all together for dinner.
We are having a very serious citrus moment in our house. But everyone is, right? It’s citrus SEASON, after all! It’s kind of hard to remember to eat seasonally or what that even means with everything being available all the time, but I find that when we do eat seasonally the produce tastes SO much better, and is usually cheaper. So. Everyone wins!
We cut up some clementine wedges into little bits for Beck a few weeks ago, and holy hell, you’d have thought I offered her a glimpse of Joseph Smith’s golden tablets. There was yelling, and clapping, and inhaling….it went really well. Now every time we walk by the bowl of clementines in our house there is much cooing and pointing and squealing, which probably makes the citrus feel really good about itself, you know?
Enter the adults in our house, who are eating lots of homemade healthy meals these days. I used 2 clementines to whiz up a salad dressing in our blender, and itb turned out gloriously. Not too citrusy like if you were to use concentrated juice, not too sweet at all, just wonderfully orange-ish and slightly bitter and spicy from the mustard.
Homemade salad dressings in your fridge might encourage some fun salad combos, FYI.
FINALLY YOU GUYS YES.
I’ve replicated something from a chain restaurant that tons of other people have also replicated on the internet!
It’s inspired, is my point.
Ok so what’s your stance on chain restaurants? We are kind of…in the middle. Some fast food is fine (Subway + Chick fil A), some medium fast (Panera duh), and then we kind of have a gap where we are really snobby (no Applebees ever no no no no) and then there are some …higher end? chains that we like. That I like. Like Chuy’s! The Mexican joint that is really consistent and delicious and everything always tastes the same as last time but it’s FRESH and reliable if you need to eat in one while travelling for work. Family rules for chain restaurant eating, right there.
Another reason I’m super into Chuy’s is that there is a local delivery service that will bring it to. your. door, and we used it a ton when Beck was super teeny, so I have these kind of happy far-away memories of Chuy’s and my tiny baby.
The best part about Chuy’s, as many of you know, is their mother effing Jalapeno Ranch. Or Jalapeno Dip. Or Creamy Jalapeno Dip? It’s listed different places as different things. This is a salad dressing that you can order with your chips + salsa or over a burrito or as an addition to any other part of your meal. We always get it with our chips and then usually eat salads for our meal with this dressing on top.
THEN it turns out that the best thing to come out of our garden this year (after basil, which is like a tree) was jalapenos. We have a gazillion, and I think they’re going to keep on keepin’ on for a little while longer if the caterpillars will leave them alone. We’ve been putting jalapenos in everything, multiple times per day, and finally I was all CHUY’S WHY HAVEN’T WE MADE THE DIP YET. So I did. And we ate it. And it was SO good.
Hellz to the yes. It’s the most basic of all the basic blogger intros. “We really love our small town and try to eat local and seasonally whenever we can.”
Bullshit. Let’s be real. Some people rock that narrative so well, and we are just not those people. We REALLY love our small town and we happen to have a great farmer’s market that goes from May to October on Saturdays. But mainly we like going there because it’s a 30 minute walk which feels like exercise and then after we shop we can eat and daydrink. Also I love Aldi and Trader Joe’s, so really we try to eat affordably as we can. Because then we can eat a lot.
But this happens to be a local and seasonally-inspired recipe! That is delicious and healthy and has bacon in it, so really we all win. Succotash is kind of a warm salad with lima beans usually as the main ingredient, and here we have added corn and okra and tomatoes and all the bacon and fresh herbs your little heart desires. It’s great alone as a meal, or as a side dish, or under grilled chicken or fish – all of the things.