Uh-oh. Looks like I’ve entered an eating contest. It won’t be for hot dogs. It won’t be for pie and it’s not for chicken wings.
This eating contest won’t be with me as a contestant either. Instead, I’ll be on the other side of the table, as a judge. And I won’t be judging others eating. Nope, it’ll be me and a select few who will be doing all of the tasting.
This June I’ll be reprising my role as a judge at the Wisconsin Cheese Academy’s Grilled Cheese Recipe Showdown. And loving every crumb of it.
Now, if you haven’t yet entered a recipe that will put me into a dead faint that has me dropped straight into a wheelbarrow and wheeled out the door, now is the time.
With the chance to win a $10,000 grand prize package, it’s probably worth a spin at this game of grilled cheese recipe roulette.
Just like how I like my desserts both salty and sweet, I really dig a dinner that combines bright and briny flavors with each and every savory, Mediterranean flavored bite.
My taste buds have a mind of their own. And lemon is usually part of their brainwash. And olives, and capers and anything pickle-ish. We can save the “get pickled” jokes for the weekend.
Making another appearance here on the blog, skinless and boneless chicken thighs are the centerpiece of this dish.
Honey mustard flavored, kicked up Tabasco braised and slow cooker balsamic thighs of the fowl have all found their way to my dinner table. And I’m pretty sure this dish of Sautéed Chicken with Olives, Capers and Lemons won’t be the last thigh I’ll be sharing with you anytime soon.
Let’s save the Angelina Jolie thigh jokes for the next awards show red carpet, okay?
If you think about it, there are a lot of things you can do in 5 minutes.
You could pour yourself a great cup of coffee and sit in silence, immersing in the brew.
You could wander the baking aisle comparing every variety, shape and size of chocolate chips.
You could search out juuuuuust the right natural light and pluck your eyebrows and those other errant hairs that suddenly appear once you hit the ripe old age of 28.
You could pull your four legged best friend close and breathe in the smell of their stinky but oh so good smelling fur. And never let go.
You could stalk your Instagram feed to see how awesome everyone else’s breakfast looks as you drive your car through the car wash.
But no.
Instead, you are here, reading this week’s Friday Faves. And for that, I just want to give you a big old bear hug and sincerely say, Thank You.
Happy Friday everyone, and now, a few of this week’s Friday Faves.
Do you know what happens mere moments after the Easter Bunny silently scampers away from the scene of the crime? When mom and dad survey the scene of multi-colored egg bombs that litter the yard?
The elephant in the room appears and asks, “How much egg salad are we going to have to eat this year?”
Easter is funny that way. Traditional always, with flavors like ham, carrots and scalloped potatoes. Scalloped potatoes are a flavor in my book. And of course there’s a spring berry something for dessert.
And eggs. Let us not ignore the eggs.
I for one take my egg salad very, very seriously, and very, very happily. But sometimes you just have to throw your hands in the air and let the world know that enough is simply enough with the egg salad.
That’s when it’s time to double down and try something new. Like biscuits and eggs. Still a sandwich, but different enough.
Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.
But today ‘da glaze is saved for ‘da carrots. Ta-’da.
It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.
Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.
Not this time folks.
A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.
It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.
