I love weeks like this where I go through and insta a ton of old recipes because it reminds me of how much good food is on the interwebz – not just my site! Follow along for the next few days if you haven’t been already – there is more to come!…
Another Super Bowl offering! Thai-flavored guacamole. I had some avocados that were perfect for once in my ever-loving life, and I wanted to make a new-ish guacamole. We’ve been having this guac at a new restaurant near us that comes topped with bacon and goat cheese and cucumber, and I think cucumber and avocado is so nice together – creamy + fresh + green all at once.
Then! I realized that lots of Thai recipes include lime and chilies and cilantro…just like Mexican guacamole. So we did it.
Fish sauce is a key here, and if you don’t own any I’d suggest buying some! It doesn’t add a fishy taste at all, just a salty flavor that is distinctly East Asian. A hot pepper and cashews for topping round out the flavors, and you’ll be fully obsessed.
aka IT’S SUPER BOWL WEEK.
It is no secret in this world that I don’t care a lick about sports. I’ll get excited by proxy when a home team does something good, and I care-ish about the schools I went to, but only as far as it relates to me brightening somewhat when someone informs me that they’ve won something. Brightening somewhat, that’s as far as I’ll take it.
The food, however, is an aspect of sports that I’m alllll about. And excuse to eat nachos or selections I’d rarely otherwise choose, basically. Why is it that watching really fit people do really fabulous things makes us want to eat the most garbagy garbage there is? Life is full of conundrums like that recently it seems.
Wings aren’t garbage, for sure, and we healthy-ed these up even more by baking them and skipping a butter-heavy sauce, not that there’s anything wrong with that at all. I’ll be the first to say I love fried foods, but wings kind of don’t matter to me. If the flavor is great and the dippers are yummy I honestly don’t prefer a fried wing over baked or grilled, except for the crispy skin. Soggy chicken wing skin is just the most sad thing, so much so that I’ll pull it off and not even eat it. So I wanted to bake wings, but I wanted them to be crispy. So I read up, used this recipe for inspiration, ADDED to the cooking time, and boom.
Twice-baked dry rubbed wings. The blue cheese ranch is just a bonus, but a bonus that you’ve more than earned.
Well, well, WELL.
The vegetarian husband has glazed us some bacon.
Last week when we had the epic snow that was very non-epic, my sister stayed the night because her power went out (a light breeze knocks the power out on her street, it’s really remarkable), and since calories don’t count on snow days Jay made us burgers on Saturday. They were EXCELLENT and involved caramelized onions and super juicy patties and onion buns, but the best part was this bacon on top of the burger. It was so good, in fact, that I decided it could stand alone, and boy can it. I made this last week for my fairly-healthy, mostly-vegetarian family, and it was GONE in approximately 4 seconds.
Now, the Green Jar Spice is famous in our family, we all keep a can around and find that it just fixes any number of sins food-wise. If you have another Cajun or Creole seasoning you like, by all means use that. You can also use my recipe for homemade blackening seasoning if you’d prefer – it’s completely up to you.
….with butter-braised chicken + blue cheese croutons. BLUE CHEESE CROUTONS!
As with any cool new thing that I put on this blog, this was one of Jay’s ideas. We’re all about buffalo anything, but the fried + butter aspect of it….sometimes leaves something to be desired in the pants-fitting department.
So we made soup! Chicken roasted in butter, croutons, a regular onion + celery + carrot base, and some extra raw veggies on top for that blue + buffalo + celery combo we all know and love.
I used chicken thighs in this, which I think work really well in soups. Boneless + skinless dark meat chicken only has 5 more calories per serving than white meat (I read once, it might be a lie), and to me 5 extra calories is well worth it for how much extra flavor you get out of it, RIGHT?