There are nights when all I want for dinner is a big bowl of guacamole and chips. And since I’m grown up, I have just that.
This is somewhat of a silly post because we all know how to make guacamole, don’t we?
Though we probably all vary with additions and ratios. This is my favorite version. It’s untraditional, as they say, because I love adding diced tomatoes, jalapeños, red onion and lots of lime and salt.
I do prefer the smash up the avocados first and then fold in all of the add-ins because I don’t want smashed onion and tomato, you know? But other than that, it’s crazy easy and simple and normal.
If you ever live in South Florida for a bit, you get well acquainted with Cuban sandwiches. As a kid, I liked them but actually used to take out the pickles because I thought warm pickles were gross-city. And I also hated mustard so that had to go, too. But now I think they’re maybe the most perfect sandwich in existence.
Here’s how a Cuban sandwich goes: bread with a crispy exterior and super soft interior, a swipe of mustard, pickles, pulled pork, thinly sliced ham and a few slices of melty swiss cheese. The entire thing cooked a la plancha (think a griddle kinda with a press on top). Eat that with a side of cafe con leche or my favorite pineapple soda in the entire world, and your head might explode it’s so good.
Since there’s this whole football game situation coming up, I thought I’d be a perfect time to make that Cuban sandwich I just described into a dip! Yeah boi.
This dip is obviously a little different because in order to make it in dip form some cream cheese and creme fraiche (the tartness is necessary) have to be thrown into the mix but seriously it tastes similar in many ways.
I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.
This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.
I’m headed to London, TOMORROW! The past week have been me frantically scrambling, setting up Amelia-walkers, finding an umbrella to take with me, packing scarves and all sorts of other fun things. And pies! So many pies have been made, which are coming very, very soon. But first, we need a Thanksgiving appetizer. This should probably be made the day before so when you’re all cooking and gallivanting in the kitchen, you can pull this baby out of the fridge and snack on it all day long.
For this post, I partnered up with Reynolds Kitchens. I actually wrote a few Holiday-inspired recipes for them. I love all of them, but the one that’s near and dear to my cheese-loving heart is this Pimento Cheese Ball. Nothing says let’s have fun like a cheese ball—they’re the life of the party!
This weekend I accompanied my best friend to look for wedding dresses. When she made the appointments, we both sort of rolled our eyes and shrugged our shoulders. I guess we’re gonna have to do this. Neither of us are super girly so the idea of having to go to a bridal boutique or whatever didn’t sound all that exhilarating…until we got there.
Man, it was way more fun and emotional than I ever thought it was going to be. It was such a happy experience! It made me appreciate all the steps along the way to getting married. It made me happy for her and for me and for her mom, who was so grateful and thrilled to witness every single dress, good or bad.
What did you do?
Are you realizing that Thanksgiving is like a stone’s throw away?! I went to CVS the other day and they just skipped from Halloween to Christmas! JUST LIKE THAT! It’s really intense and aggressive and it’s stressing me out.
This is a classier version of dipping pizza into ranch dressing. It’s the same idea! Something Italian being smushed together with someone southern and very very American.
I was about to call this a high and low but that would insulting to ranch dressing. If these two were people, yes, they’d probably grow up quite differently. They’d be going to different schools, wearing different types of clothes, speaking different languages but they’d both agree on this: anything fried dipped in ranch dressing is a big, gigantic WIN!
It’s a question I asked myself the other day and my response was: Way, WAY too long ago! If you have the same answer as me, then this recipe is for you and you and YOU!
It comes together in minutes. Like, it’s absurd how easy it is. It’s perfect for gatherings…maybe Labor Day gatherings? It’s all about late summer right now and this uses it all up and puts it on a carb. YAS.
It starts with garlic bread. I usually like to roast a few cloves but I was a bit impatient for that so instead I just slowly sautéed a few cloves in some butter. Took maybe 5 minutes. I put them through a garlic press which I apparently had back in a drawer. If you don’t have one, then you can just smash the cloves with the back of a knife and mix them into some softened butter. BOOM! HEAVEN!
I didn’t grow up ordering meat lover’s pizza from Pizza Hut (or is it Domino’s?). I was a junk food deprived child who would watch lustfully at the commercials that promised cheesy, carb goodness. Those slo’ mo shots: AHHH!
But now that I’m an adult, I DO WHAT I WANT.
A few weeks ago I was having lunch with Stephanie and she told me she was planning on making a meat lover’s pizza later that night. I was jealous. And then I thought, I kinda want to make one with vegetables. So when I was at the farmer’s market this past Sunday, I bought up a bunch of late-summer produce: okra, yellow summer squash, these beautiful variety of tomatoes and basil. So much basil.
I used the crust recipe from How Sweet Eats. I let it rise a tad bit longer than she did because I’m badly at moving quickly apparently but I ended up really loving the rise time of 10 to 15 minutes. It’s the perfect intersection of thin crust with a bit of volume. It’s not super thick but not super thin either.
It seems I can’t go to the store or farmer’s market without buying way too many tomatoes. Good thing they’re good on and with just about everything. My favorite way to consume tons of tomatoes? Probably on a sandwich with a swipe of mayonnaise. Incredible. I love them on their own too, with a bit of salt and pepper. And of course, I love them in every salad ever because they’re never not welcomed, especially during the summer months of August and September.
This salad is a tofu twist on an Italian classic: the panzanella. Bon Appétit asked me to create a recipe highlighting tofu to compliment Aveeno’s Positively Radiant Collection. If you flip to the back of September’s issue of Bon Appetit, there’s a lil’ link highlighting this recipe. If you’re interested in getting a free sample of the products in the mail, click here.