The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.
I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner. Since I am so passionate about them, this means I’m also bratty about them.
I like chilaquiles with a bit of beer simmered in. I like them to have a bit of spice. I like there to be cheese, but not too much cheese. And I love the wedges of tortillas to be freshly fried, preferably a tad bit over. This means that when they’re topped with a bunch of sauce, they still have a bit of crunch to them.
This isn’t the right way, it’s just sort of my way.
For this recipe of my beloved Chilaquiles, I teamed up with Mi Rancho tortillas. These tortillas are made with non-gmo corn, yay! And the taco sliders (along with their other products) can be found at stores like Whole Foods or Gelson’s. I really love them.
I’m currently trying to convince two of my very single friends to sign up for Tinder. I’ve heard nightmare stories, I have, but I also know at least two or three friends who have ended up finding legit relationships on there. Dating is hard. I hated dating. I actually hated dating Joshua…haha. So much wishy-washy BS, so many, like, should I do this or should I text that. Too much guessing, man. You’re either in or you’re out! But I suppose that’s also what can make it exciting and fun.
I’m actually quite fond of my current role, which is being the go-to person for dating advice amongst my friends…mainly because I’m nosey and love being all up in their business. I’ve attempted to be the match-maker, and while I love it, I’m not sure I’m that great at it. Though, there is this couple I set-up in high school and now they’re married, have two kids and a super cute dog, so I have had success!
Speaking about success…Pretzel Doughnuts, man. Hello! I teamed with Almond Breeze for this recipe and yes, it’s absolutely dairy-free. If you like, you can substitute the oil for melted butter—it’ll taste delicious. I steeped the Almond Breeze with pretzels for a few hours, in the fridge, until they were nice and soft. I blended the milk mixture, resulting in almond milk that tasted EXACTLY like pretzels…with a hint of almond-y flavor.
I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.
The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.
I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)
Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.
For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.
This week is going alright so far. I FINALLY scored some sour cherries (recipes coming soon!), I’ve been doing a ton of recipe testing for book stuff and last night I watched this woman from Real Housewives of New York throw her fake leg on the table. So all in all, I say it’s going pretty well!
Last week I had the great pleasure of making and eating this Corn and Chorizo Hash (with an egg on top, of course) for a very, very late lunch. There’s super spicy chorizo, fresh summer corn and potatoes cut into a small dice, which cuts down on the cook time, which also helps when you’re so hungry you feel like you might pass out. An egg on top was an absolute must because it’s the only way a hash story should end and because seriously what could be better than a drippy egg? A vacation, that’s what.
For the full recipe so you can recreate a delicious breakfast for lunch or dinner situation, go to PBS Food.
Tomorrow I’ll be back with a recipe that SCREAMS a good vacay moment.
Last night my clutch was stolen—and to makes things worse, it was my favorite Claire Vivier—straight out of my very unlocked car. It was a big ol’ gigantic bonehead move on my part. I blame my dad. He never locked the front door because he was raised in The South in the 70s where no one locked their doors and people actually borrowed sugar from their neighbors. I tend to shrug off the idea that people will steal from me because, well, I wouldn’t steal from me!
Luckily no real damage was done. I actually didn’t even realize it was stolen until I went to grab my wallet when I went to pick-up my takeout Chinese food at Pine & Crane. The restaurant took pity on my moneyless-self and gave me my dinner on the house. I thought that was so nice; it made me believe in good people all over again. I got all these fuzzy feelings in my tummy at how nice they were about it.
In moments like these, I need comfort. And in my world that comfort comes in form of breakfast. This is what I like to think of as a summer porridge. Something you’d eat during the warmer months.
This recipe comes from the book, The Homemade Flour Cookbook, by Erin over at Naturally Ella. In this book, Erin explores the variety of ways you can grind your own flours at home. And, it includes a ton of recipes that focuses on those flours, seeds and even beans. I think it’s a really interesting book. I thumbed through most of the recipes and fell in love with this flax porridge with peaches. I love a good porridge but had yet to try one with flax in it.
Today is National Doughnut day which means you must make these…this weekend. I honestly never pay attention to this day or that day because it seems like every single day it’s something else. Also, who came up with these designated food days? Where’s the calendar where all these days exist? And if it’s just some rando person coming up with them, then can I come up with a dedicated day?
Mine will probably be sort of specific…like, Skip-Work-And-Pet-A-Corgi-Day, or Let’s-Make-Pie-Day-And-Give-It-To-Our-Neighbor-Day, or Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day. Basically my days have a lot more to them than just eating one type of meal or food item…they’d be adventure-driven. Anyway, that’s not going to happen so here’s a recipe so you can just make doughnuts.
When I fly home, I always get a call from my mom right before my flight takes off, “will you be wanting animal flesh for dinner.” She’s not kidding…haha. My mom has been vegan for a long time now and while I can’t imagine being vegan, her body has never felt better. I remember, as a kid, she’d always get stomach aches and feel sick after she ate meat and dairy. It really does prove that everyone’s body is different and what works for one person, won’t always work for another.
Luckily these vegan pancakes don’t taste vegan. They’re fluffy, tender, soft and are pleasantly sweet. If you’re vegan, you’ll be delighted that they’re dairy and egg-less; if you’re not vegan, you won’t be able to taste a difference, I promise.
I’m not gonna be home with my mama this Mother’s Day (I mailed off this box a few days ago!), but if I was, I’d make her a stack of these pancakes. She has a recipe similar to this, that I created for her so she can get her pancake-making on.
This stack is a bit fluffier (I played with the leavenings a bit more), a bit sweeter than my typical pancakes (I think it pairs well with the tart blueberries) and there’s a hint of almond flavor thanks to the almond milk.
My mama is one of the healthiest people I know. In fact, she’s the one who inspired me to start working out regularly and eating a wee bit healthier. She eats the cleanest diet known to man and works out almost everyday. She loves Zumba, which means she knows more Pitbull and Drake songs than I do!
I figured I’d skip the perfume this year (though this scent subscription box thingy sounds awesome!) and give her something that is half homemade, half purchased and super cute. Enter: Breakfast In a Box!
Mailing food can be tough so I opted to go with this grain-free granola. Right after I made my first batch, I freaked out because I loved it so much and called my mom. She loooves granola, so I made some to include in this basket.
The granola was enough to fill this Weck Jar. As for the label, I took a piece of an index card, painted on a messy circle with some watercolors, waited for it to dry and wrote “Grain-less Granola.” Couldn’t be easier. I swear watercolors are my jam.
To secure it I sprayed it with a spray adhesive (my favorite thing ever) but some double-stick scotch tape would do the trick too!
I found this very local honey called Buzzed Honeys and included a jar so my mom can pour a little on top of her granola that she’ll probably eat with cold almond milk. (I know her well!)
I also figured she’d need a cute linen to wipe her mouth with. I picked this one up from Anthropologie.
Josh recently bought this bag of coffee from Bows and Arrows and I was stoked to see that it was from Peru. This was actually the first time I’ve tried Peruvian coffee. Since my mom is Peruvian, I thought it would be fitting to buy her a bag.
Another hobby my mom and I share is ceramics. She took it for years and when I’d call her with my gripes about not being able to center, trim properly, etc., she’d always give me a few tips and pointers that really helped. I buy her fancy ceramics sometimes because I know she loves it so.
I’ve been eyeing Ben Medansky’s ceramics for a very loooong time. I think this pink ceramic mug is pretty cute and perfect for Mother’s Day.
It’s actually so cute that I wish I could keep it for myself.
And since my mom is the cutest (yours is too), I included a little card from Ashkan.
What I love about this basket is that you can make it your own. I splurged a bit but you can definitely find a super cute mug that costs less, coffee from your local coffee shop and good-quality honey from the grocery store. I say make it your own, think about what your mama loves to eat for breakfast. I hope she likes it. I think she will.
Lots of hippie-dippie things are going on in the world right now and I figured we should talk about them.
To start, birkenstocks are back in style. I bought a white pair last week and I’m currently expecting their arrival. Pretty excited about ‘em, you guys. I might even live on the edge and wear them with a cute pair of socks. Sue me.
And Tevas!! Also back in style. Not sure how I feel about this return. They kinda bring back some terrible 90s nightmares.
Speaking of Colorado-type things…granola! Grain-free granola is totally a thing. No grains. No gluten. And while we’re at it, no refined sugar. You would think I’d be leading you down a depressing healthy hole of complete nonsense but seriously this is my favorite granola in the entire world. Yes, I’m absolutely serious. There’s a good chance that after this I won’t ever return to oat-based granola. Why would I? I don’t need them. I have nuts like almonds, walnuts and macadamia, and seeds like sunflower and black sesame. And a bunch of delicious fruit like golden berries and goji berries.
I’m in love. Today’s post is my ode to granola-y-type things.
The pretty tart that takes exactly zero minutes to throw together. And by zero I mean about 15 minutes. All you need is a sheet of store-bought puff pastry (because seriously who can deal with making it homemade) and a bunch of fresh asparagus. I usually go for the thicker asparagus because I think they’re better for roasting. Those weird fibrous strands don’t really happen when biting into thicker roasted asparagus. Two cheeses, a few pinches of red pepper flakes, lots of pepper and a bit of lemon zest. It’s Spring on a plate!
For the whole recipe and more pictures, jump over to PBS.