Strawberry Rhubarb Crisp
Rhubarb. It’s a word that we all hear over and over this time of year. There’s no escaping it. Rhubarb this. Rhubarb that. This filled with rhubarb. That topped with rhubarb. You get the idea. And as ashamed as I am to admit it, I’ve never actually cooked with rhubarb before. And, since I’m on an honesty kick today, the first time Asheley and I even tasted rhubarb was only a few weeks ago at the amazing meal we had at Hearth restaurant.
Judge me as you will. I’m okay with it.
I figured one of the safest and easiest ways to break into the world of this crazy, weird looking celery look-a-like pink vegetable… oh, you thought it was a fruit too, huh? Glad I’m not the only one. Or am I. Uhm, okay, well anyway, making a crisp seemed like a great way to introduce rhubarb into our household. Making a strawberry rhubarb pie was also in the mix, but let’s be honest… crisps are way easier and simpler to make, comes together in no time, and I actually think they taste better 83% of the time. Scientific fact.
Cinco de Mayo Party Recipes
It’s here, it’s finally here! Cinco de Mayo is THIS weekend! I’m kinda a little bit sorta maybe excited, in case you couldn’t tell by the torrent of Mexican and Tex-Mex themed recipes I’ve bombarded you with this past month. Sorry about that. I just couldn’t help myself.
And no worries if you missed any of them, because here they are in one, convenient list.
Pineapple Habanero Salsa
I recently had the opportunity to do a guest post for Dishfolio and just had to share this recipe with them. It’s one of those tried-and-true recipes that’s been hanging out with me for quite awhile. It’s too good not to share here as well, so…
What’s your favorite food? This question always stumps me. I don’t even think it’s possible to answer. How can you pick just one? Even narrowing it down to a single cuisine is pretty darn impossible. More than anything else, I love variety in my food. Italian one night. Maybe some Thai the next. I do, however, have one recurring, predominant food love. Chips and dip.
Oh how I love thee. And just to be clear, we’re not talking about that peel back container of commercially-packaged self-stable gunk they sell in grocery stores. Fresh, homemade dips, spreads, salsas, and guacamole is where it’s at. That’s the stuff that gets me excited.
I’m pretty much required to make this pineapple habanero salsa at almost every party during the spring and summer. A couple of my friends demand it, threatening to disown me from the circle of trust if I fail to deliver. Just kidding… kind of.
Ultimate Queso with Roasted Poblano Sauce
You have to try pretty hard to not love tortilla chips dipped in melted cheese. Like come on, who doesn’t love queso? My dad, who is notorious in our family for being the pickiest of picky eaters (the man eats almost nothing that’s actually delicious and flavorful), absolutely loves queso. He didn’t even eat pizza until meeting my mom, who quickly changed that absurdity by threatening to end their relationship immediately. But queso? My dad is all over queso.
This isn’t just your ordinary bowl of melted heavily-processed-cheese. Heck no. We can do better. We deserve better. This, my friends, is ultimate queso time.
Do you remember that show Captain Planet? That was the stuff. Earth. Water. Fire. Wind. When our powers combine… That’s what I feel like this queso is all about: Real deal queso. Flavor-packed roasted poblano sauce. Sweet-spicy-tangy pepper relish. When their flavors combine… (more…)
Swiss Chard and Onion Tacos
There’s always one. You’re about to throw an amazing party, have a killer menu planned, and then it hits you. You remember that one friend of yours that’s a vegetarian. Doh! Being the amazingly generous, caring host that I know you all are, your brain immediately starts thinking of a meatless alternative for your plant-loving friend. That’s just how you roll. You’re thoughtful like that. And that’s why I like you.
And good news. This taco is good enough for all the omnivores in your life as well. It’ll make them feel like they’re being all good and healthy.
Southwest Wontons
I first made these wontons a couple of years back for a little happy hour I threw for friends from work. I remember enlisting the help of my good friend Steve to be my sous chef to make sure everything was ready and done on time. The first task he tackled was filling and wrapping the wontons. We both had never done it before but he decided, very stereotypically, that since he’s Asian, that skill must have been inherently imbedded somewhere in his DNA.
Steve was totally right. He filled and wrapped the first wonton with careful approach. After that, he was like a wonton savant. We both had no idea how he was prepping them so fast. We laughed and laughed about this new-found career opportunity… that is, until he realized that now every time I make these southwest wontons, he’s in charge of filling and wrapping them.
Anyway, I think you will really love these Southwest Wontons. They are an insanely addictive party snack and after making them for your next friendly get-together, will definitely up your “cooking street cred”.
How To Make Flour Tortillas
Asheley’s new thing is wanting to do a Tough Mudder, a 160-mile bike race in Ohio this summer, and various triathlons. She spent the other day looking up information about wet suits and bike gear. Oh, and she just signed up for cross fit.
Honestly, I don’t get “the enjoyment factor” in all of this. But I’m happy because she’s super excited about it, and that’s really all that matters. Asheley loves these types of athletic challenges. Me? Well let’s just say making tortillas has been the extent of my extreme sporting this month.
Didn’t I just make corn tortillas? I know, I know. Those were really great. And ridiculously easy to make. But the flour variety are definitely my tortilla of choice. Asheley’s too. No, they aren’t as healthy. And it’s hard to find any redeeming nutritional value about them. But gosh they’re good, so leave me alone 
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Better Than Chipotle Burrito Bowl
I’m going to be completely honest with you, because I think we’re cool like that. You take time out of your day to come on over and spend some time with me, so it’s only fair I’m open with you… right?
Here’s the deal. Originally this was going to be a burrito post. But for the life of me I could not get a good photo of all the different components wrapped up in the tortilla. It didn’t look appetizing at all! Ah the woes of food photography.
And really, I don’t know why I was so fixated on making this a burrito anyway. Asheley always prefers hers as a burrito bowl. And I’m totally happy with a bowl as well.. as long as I still have a tortilla or some tortilla chips nearby so I can scoop up some of the goodness and eat it that way. What can I say? I’m tortilla dependent.
Simple Pico de Gallo Recipe
It has many names. Pico de Gallo. Salsa Fresca. Salsa Mexicana. I’ve even heard some restaurants call it “mild salsa”. Hey, it’s flexible. Like my wife, it will answer to almost anything.
We actually just had this conversation yesterday. Her name has an extra “E” in it: Asheley. Do you see it? So naturally, she always gets the question, “Do you pronounce it Ashley or Ash-e-ley?” And her answer is always indifferent. Either way. It doesn’t matter. You can call me whatever. I avoid this conundrum all together and affectionally just call her hun. It’s easier that way.
So feel free to call this popular Mexican condiment whatever you wish. I just wouldn’t recommend “hun”. That would be weird.
Cilantro Lime Brown Rice
It finally feels like Spring outside. The weather has warmed up dramatically. It has me thinking of getting my vegetable and herb garden going again, as well as that dreaded moment when I need to take the lawnmower out of the shed and see if it still works. There was even a thunderstorm last night! You know it’s been a tough winter when you get excited over a thunderstorm.
Anyway, the endless parade of Cinco de Mayo recipes continues. Burrito bowls are coming up next and Asheley’s really excited. She loves burrito bowls. I’m actually more partial to tacos myself.
But hold on, let’s slow down. We’re getting ahead of ourselves. This rice deserves it’s own post. It’s sick and tired of being treated like some second rate ingredient that you throw a bunch of better tasting stuff on top of. Rice has feelings, you know.
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