Who doesn’t love peanut butter cups? Honestly, I think if I ever met someone who said that they didn’t, I’d have to just walk away. How can you trust someone like that?! Kidding. Kind of…because peanut butter and chocolate is kind of the best combination on Earth. By kind of, I mean totally is. I don’t do chocolate often, but when I do, it’s usually with peanut butter. Like in Peanut Butter Balls, or Peanut Butter Cups, or as a topping on some Peanut Butter Banana Ice Cream… All of which are so easy to make; it takes great restraint to not make them all of the time. Plus, homemade Peanut Butter from scratch is so stinkin’ easy. And fast. And better tasting.
Mmm grilled meat. There’s something so satisfying about grill marks on your food. These boneless chops had been in our freezer and I had totally forgotten about them until they were found when I was making space for the Peach Sorbet! Not like the space was needed very long, we finished that sorbet pretty quickly. But, in finding these guys, I realized it had been forever since we’d had some grilled pork and that this was exactly the super quick, easy, grillable dinner I could throw together and let marinate during a super busy day at home.
You guys. If you make anything, anything from my site, it’s gotta be this Peach Sorbet. For real. Right now, go get some beautiful fresh peaches and make this sorbet. I promise you, promise you, you wont be disappointed. It’s amazing. And easy. It’s the perfect light, fresh, fruity, not too sweet dessert that is exactly what I want when it’s super hot out.
Well, with the weather forecast predicting triple digit temps here this weekend and solid 90 degree temps all next week, there’s no denying that summer is here. I love summer. It holds so many of my favorite things: Sunlight late into the night, camping and hiking, al fresco dining, and of course, Iced Coffee. Ahh coffee… you sweet nectar of the Gods, you’re such a big part of why I make it through the morning without inflicting casualties. Then, when it’s nice and cold, there’s just something even better about it, it just spells summer.
Best. I know, that’s a pretty big statement but trust me, it is. Ok why trust me, when I can tell you it’s one of Chef Marcus Samuelsson’s favorite ways to serve kale. It’s ok, trust him instead, I would!
Tacos/Burritos are their own food group, in our house. My husband could literally eat them every single day; I’ve tested him on this and we went 7 days of tacos for dinner until we ran out of homemade tortillas. It’s been a little while since we’ve had them so I decided to switch it up a little for him and make him a breakfast burrito.
Whoa. It’s hot out. Like super hot. 90’s in June in Portland? Crazy. Given the incredibly dry, warm winter we had, I’m not surprised. But when it’s this hot out the last thing I want to do is cook in an even hotter kitchen. So we’ve been pretty much living off of whatever can be made on our grill. Spicy Beef Kabobs, BBQ Chicken, and grilled salmon have been our main source of sustenance this week with just a super simple kale or green salad. Which was starting to get boring. Well, they say boredom breeds creativity, right? For those who are creative, I guess, but in my case, boredom just reminds me of the list of things that I’ve wanted to make but kept putting off, like grilled romaine!
There’s something about a crostini that can make anything fancier. Radishes and beets- not the fanciest of veggies. But add a little homemade cheese and top them on some toasted homemade baguette slices and the former not-so-fancy root veggies are now a lovely appetizer!
Do you have a go-to, have-to-make, your-friends-just-always-expect-it, kind of a dish? Well, if you don’t, once you make this salsa and share it with your friends and family, you will. That’s what this dish is in our house. It’s a favorite. It’s a staple. It’s the one thing that is on every party and BBQ menu. Then there’s the best part: It’s ok for every special diet. It’s vegan, it’s paleo, it’s nut free, and it’s gluten free. And most importantly, it’s freakin’ tasty.
Eggs. Ohh eggs. I could eat them every single stinkin’ day. This is why I say (almost every day) that we need chickens. I want chickens soooo badly so we could have fresh eggs every day! Someday… Someday. In the meantime I will keep making delicious egg recipes that will just continue to fuel my longing for chickens.