No exaggeration, you’re looking at the most delicious recipe I’ve indulged in since summer began. I first made it for an appetizer at the lake, but I love it so much that I’ve been keeping it in the fridge just to have for lunch or a quick snack. The Pickle is hooked on it, too. Our favorite way to eat it is standing at the kitchen counter, scooping it up with saltines right out of the sleeve, and passing the Valentina sauce back and forth between us. Classy.
Memorial Day was kind of a bust as far as the weather went, wasn’t it? Too bad. Too chilly and damp to have any fun at the lake on Monday, although my girls are crazy and decided it wasn’t too cold to go tubing both Saturday and Sunday. The husband was happy to pull them around (he’s also crazy). They had the entire lake to themselves because no one else had the desire to die from hypothermia over summer’s first holiday weekend. Good grief. With goose bumps, blue lips and chattering teeth, they asked for hot chocolate afterward (uh, hello – who keeps such an ingredient at a summer cottage?) but had to settle for hot showers instead. At least they have a story to tell.
Can I just keep it real for a moment and tell you that when it came to making this chicken recipe, I was the big jerk last night. First of all, grilling is not my forte. I can handle your basic burger, flank steak, and even fish … but when it comes to chicken, I’m usually an epic failure, as was the case last night. Second of all, though I fully recognize that I’m a terrible chicken griller, that didn’t stop me from chatting on the phone, updating my Facebook status and correcting math homework when all the while, dinner was morphing into a carncinogenic nightmare out on the patio.
I love hanging out in the kitchen – any kitchen- with friends, and if I can learn a thing or two while socializing and catching up, that’s all the better. On Monday afternoon my friend Fernanda taught me how to make chicken chilaquiles the same way her mother made them when Fernanda was a kid growing up in Mexico – what fun for me to watch someone make a dish she knows by heart.
This is another one of those “how could I not have blogged about this before” type recipes. I’ve been making it for years, and if you’re a fan of southeast Asian flavors, you’re going to love it, too.
Just when you thought the holidays were over, Hot & Spicy Food Day comes along on January 16th. Because apparently when it comes to food, there’s always something to celebrate.
I took these incredible wings to a paddle tennis party last Saturday night. Normally, I would test a recipe before serving it to a bunch of people I barely know, but I went out on a limb (I should have known it would be great – Michael Symon’s like, a total genius). Suffice it to say, the one problem I encountered was that I only made about 50 pieces and that wasn’t nearly enough.
Another school year is winding down and what a bittersweet feeling that is. We’re all thrilled that summer is on the horizon, but in the here and now, there are big projects due and exams to study for and class trips to take, and that means we’ve reached DEFCON 4 on the organization level at our house. We need to keep our eyes on the prize. We must stay focused! To that end, quick and easy dinners are the name of the game.
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