Heather and I recently wrapped up our summer vacation. For our time away, we took a road trip from the Washington, D.C., area to the Northwoods of Wisconsin to celebrate the 50th wedding anniversary of Heather’s parents. The road trip, celebrations, and time with family were all wonderful, and we had many reasons to celebrate.
We might typically keep our libations simple for celebrations—Bold Rock cider is a favorite. But, sometimes, we want to add a little more flare. Nothing says flare in the summer better than a frosty, festive beverage. This strawberry-lime margarita takes advantage of frozen and fresh strawberries, lime juice, and tequila. If avoiding alcohol, or making for the whole family, this works great with seltzer or mineral water. We know you’ll enjoy this refreshingly tart drink the next time you choose to celebrate. It is not something to drink quickly, or in large amounts, but it is a lip-smacking treat.
Posole, or pozole, is a traditional Mexican stew that is made with hominy. Hominy, if you weren’t aware (we weren’t), is dried maize kernels—think corn puffs pre-puff. While we aren’t big corn consumers, everything else about the soup/stew seemed amazing: chicken (or pork), radishes, salsa, chili pepper, and even avocado.
While we took some liberties, including substituting hominy with chopped cauliflower, this soup is out of this world. It was surprisingly filling and delicious, while not requiring a lot of preparation or work. We shredded some remaining chicken from a roasted whole chicken and within a half-hour we had dinner on the table. If you decide to roast a chicken early in the week, you’ll be able to make stock and this soup in easy progression. We hope you’ll give this recipe a try, and let us know in the comments how you like it!
It’s summer in D.C. It’s hot. It’s humid. So, why on earth would I want to make a batch of steaming hot curry? Honestly, Brent and I have been starting to feel a little under the weather the past few days. A general exhaustion settled over us this weekend, along with sore throats, chapped lips, and a unsettling feeling that we were fighting a losing battle against colds or, worse, sinus infections that were just beginning to wreak their havoc on our lives.
Summer colds are miserable, but a large bowl of flavorful liquid and chicken meat seems to make it a little more tolerable. Sure, we could have made our Chicken Zoodle Soup (I’ll probably make that tomorrow); but I had a craving for Thai food on Saturday.
Besides, there’s not really a bad time for curries. They are so diverse and delicious, even when served cold! So, on Sunday, I whipped up this chicken green curry in our Instant Pot. We hope you will enjoy it as much as we are, whether you’re curled up on your couch fighting a cold or not.
Indian food is something that both Heather and I found somewhat later in life as a regular fare, and we’re still making up for lost time! Chicken Tawa Masala is definitely more of an upscale meal, especially in this preparation, mostly due to the process involved to make it. The star of the show is garam masala, which we’ve used before in several dishes, and even used it to spice up brussels sprouts.
You’ll really enjoy this savory chicken dish. It’s filling and has a nice mixture of heat and flavor. Let us know your favorite Indian dish in the comments!
I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.