• chicken nachos
    Dinner

    Tequila-Lime Chicken Nachos

    I love nachos!! I’m not sure if its the finger food aspect or what, but there are times I like them more than tacos. This version is a ground chicken version using one of my favorite flavor combos for Mexican food: tequila and lime!!! Rob and I have been making something along these lines for a while, but haven’t really ever made them pretty like this. Historically, we just used those store-bought taco seasoning packs. There is just something about those things that is hard to replicate. Plus they are just so easy, I don’t always feeling like trying. Anyway this time around, we did make our own spice mix.…

  • caesar pasta salad
    Lunch

    Chicken Caesar Pasta Salad

    Caesar Salad is probably one of the most universal salads out there. The problem is there is really only so much to do with it. That’s where this idea for the pasta salad came from. I love a good pasta salad for lunch so this recipe was born. I made caesar salad dressing a little while back and was definitely looking to give it a try again. I went with the traditional method (basically making mayo from scratch). The proportions this time around worked out even better. I also kept it a little simpler leaving out extra vinegar and capers, but added a little grainy mustard. The great thing about…

  • watermelon gimlet
    Cocktails

    Watermelon-Basil Gimlet

    Rob’s finally back with another one of his cocktail creations. This one is a perfect summer refresher perfect for a warm night on your porch or by the pool: a Watermelon-Basil Gimlet. The Gimlet is a very classic gin-based cocktail. It ultimately boils down to gin and lime juice as its base, add seltzer and you get a Gin Fizz. See pretty simple. Whats great is its a nice tart drink without a lot of sweetness. Now that simplicity can make it a little boring, so time to mix it up a bit. We have what is now basically an overgrown bush of a basil plant in our AeroGarden. I…

  • lemon vanilla cookie
    Baked Good

    Lemon-Vanilla Cookies

    So Rob decided he wanted to do some baking this weekend. One of his coworkers had been asking him to bring in some cookies like his chocolate-ginger ones, so he set off to do just that. And just to be clear, this was all him, I left him to his own devices in the kitchen (which almost turned out badly when he almost forgot to add the eggs to the dough). Rob was aiming for something like the crinkle cookies, but that isn’t quite what he got in the end. They didn’t really get that crinkly look but more the look of like a drop cookie. This may be on…

  • baked potato wedges
    Side Dish

    Baked Potato Wedges

    A little while back we made a what felt like a burger place classic meal. We did burgers (obviously), but we also wanted a side. Fries were a little obvious, but both Rob and I had another classic favorite growing up: Potato Wedges. To make life a little easier and avoid some headache, we decided to go with a baked approach with olive oil. This has the side benefit of feeling a lot healthier than something like frying. A few tips though that we learned. First, don’t overcrowd your sheet pan. You can cause more of a steaming with this approach which makes the potatoes soft but not crispy. Which…

  • dijon brussels sprouts
    Side Dish

    Dijon Brussels Sprouts

    I am finally back with a real recipe post!!! Its been almost a week now I think, but it was a super busy one. Between visiting family and a lot of work stuff, this week wasn’t really a “let’s try something new” week. I did a lot of recipe revisiting to find some favorites again (plus a little take out). But last night we tried a few new things! Have you ever been out to a restaurant and thought “all the sides sound so good, can I just have them?” Well, thats what we did last night! I started with some Brussels Sprouts inspired by our last trip to NYC…

  • fried pork chop
    Dinner

    Napa Fried Pork Chop

    I wanted to try something a little but new with pork chops. Normally, we would just do a skillet searing technique, but that idea can get a little stale pretty quickly. The answer came somewhat indirectly from some both me and Rob ate as kids: Shake’n’Bake. Instead of baking though we did a double battered deep fry! The batter is based loosely on Thomas Keller’s fried chicken recipe from Ad Hoc-Addendum. Its still probably the best flavor ever and I would fry just about anything in it! Happy to say it works pretty much just the same. We didn’t brine the pork or anything, this was just a quick and…

  • orange vanilla pound cake
    Baked Good

    Orange-Vanilla Pound Cake

    This pound cake is my take on a family recipe that is a dessert staple for parties. It also is another one of those family recipes that Rob seems to love. I mean, it’s not fancy or anything like that but it is classic and does taste awesome. Traditionally, this would be made in a bundt pan and served as a dessert with icing all over the top. I decided to go for more of a breakfast approach, since Rob wanted it for that. So I actually made it in not one, but TWO different forms! The first was a traditional loaf and the second was muffins! The loaf served…

  • grilled shrimp taco
    Dinner

    Grilled Shrimp Street Tacos

    Rob and I could not stop quoting the Good Place the whole time we were making these tacos. Whether we were calling them “Shrampis” or joking about white chocolate sauce on them, we were laughing almost the whole time. I have recently started liking shrimp and I still don’t always like it. I really like them grilled or seared with a sauce. While eating out, I recently had a Korean shrimp taco that was awesome and that is what sort of inspired me to make these. I did stick to a more traditional flavor profile for this one with a lime-jalapeno marinade to start. To note, I didn’t let it…

  • steamed mussels
    Dinner

    Classic Steamed Mussels

    This recipe was the first time I had every cooked mussels. I had tried them once before at a work happy hour event and liked them, to my surprise. Rob grew up eating them, but typically doesn’t order them if we are out for dinner. I had never gotten around to making them though. Rob and I decided that we would give it a shot and they came out perfectly. So a few a few basics and tips first. If a mussel is open and you try to press it shut but it won’t close, throw it out! That mussel is dead and shouldn’t be eaten. Also, Ina’s trick of…