african grilled meat skewers krissy self proclaimed foodie

Seven years ago: Italian Bread and Mediterranean Eggplant and Barley Saladįajitas were traditionally made with skirt steak, and the name fajita or arracheras Six years ago: Alex’s Chicken and Mushroom Marsala (newer updates to this, which has also become a weeknight favorite), Almond Biscotti (still perfect still a favorite) and Roasted Acorn Squash and Gorgonzola Pizza Louis Gooey Butter Cake, Warm Mushroom Salad with Hazelnuts and Coconut Milk Fudgeįive years ago: Key Lime Coconut Cake, Steak Sandwiches, Crispy, Chewy Chocolate Chip Cookies and Pita Bread

Three years ago: Tiny Poppy Seed Hamantaschen and Oat and Maple Syrup Sconesįour years ago: Baked Rigatoni with Tiny Meatballs, St. This year, I have a more aspirational question I’d love to know what kind of dishes you dream of making, if only time/money/energy/lack of audience (read: picky kids/spouses/roommates) participation/enthusiasm weren’t a factor. Talk to me: Last year, I asked you about your weeknight go-to meals. Comprised of mostly cold parts - we like it with a light lime slaw, pico de gallo, slices of avocado, black beans and Tapatio, of course, but shredded cheese, sour cream and pickled onions are equally popular toppings - and requiring only stovetop cooking for all of ten minutes in a single skillet, this seems the perfect dish to usher us away from all of the soups, stews and heavy white foods we console ourselves with all winter, and into the light, crunchy more colorful meals ahead. Īnd especially right now, on the first day of spring. I never imagined a future where hacking the dish to our satisfaction would be probably the only meal we’ve ever eaten four times in three weeks we’re a little addicted and it’s amazing how well it works on a weekday night. Mounds of extras (chopped fresh onions, tomatoes, peppers, and cilantro were the standards) turned them into passable tacos, but without the fixings, they were deceptively dull despite their dramatic entrances. But once the dish cooled, expectations usually did as well. I have fond memories of going to Tex-Mex restaurants in strip-malls (New Jersey, represent!) in high school and college, the kind of places that served slushy margaritas in cactus glasses and had waiters hurrying loud, sizzling skillets of meat and vegetable fillings from swinging kitchen door to various tables. We’ve also been making chicken fajitas like it were the early 1990s and they were all the new rage again.

Fortunately, for like nutritional balance and all that boring grown-up stuff, we did not entirely subsist on double-chocolate banana bread for the last few weeks, tempting as it may have been.

African grilled meat skewers krissy self proclaimed foodie