It was game day in the Taylor house and I wanted a quick pre-meal bite for our game players. Youngest daughter Alana and grandson Alex joined me in the kitchen, taking a brief break from the games to help me whip together some ceviche.
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IF YOU LIKE WINGS YOU'LL LOVE THIS SMOKY SWEET VERSION
Who doesn’t love hot wings? Of course the heat level may be at one end of the scale or another, but the basic hot wing concept is glorious.
Tim and I love to go to Taco Mac. They have a billion beers on tap (that may be a slight exaggeration), and he likes to try a new IPA each time we visit, but we really do love their wings and have them served up with a side of sweet potato fries. Tim likes the flats and I like the drums so we’re a match made in Heaven. The problem is that sometimes the drum to flat ration is a bit inequitable and they usually err on the side of drums. So I’m in my happy place, then Tim has to partake of my drums since I can usually only eat about 4 or 5 since I do love those sweet potato fries.
Nachos are such a crowd pleaser . They’re not expensive to make and everyone gets to top theirs to their liking. To each his own. This version subs in crispy sweet potato fries for the chips so you get a bit of sweet with all the spice and vibrancy of the toppings.
We eat first with our eyes and the stunning purple, green salsa has major curb appeal. Combine it with the beautifully alluring sambar spice blend on the succulent and perfectly seared Branzino and this is an all around winner.
We’re always looking for new ways to make chicken and I’m currently loving chicken thighs, having put my usual go to of skinless boneless chicken breasts aside for this more succulent cut of the bird. It also happens to be less expensive so even purchasing the organic, free range kind can net you quite a savings over the more expensive chicken breasts. Using bone in, skin on thighs in this recipe was a real wallet winner for me at the store.
One look at the vibrant colors in this dish and you know it’s going to be tasty. Emerald green snow peas, pink shrimp and my special find of green Matcha soba noodles from Trader Joe’s topped with some red Fresno chili slices and if you eat with your eyes first, my tummy was already happy.
I love a frittata. If you’re not familiar, think beautiful, glorified omelette using any leftovers, or veg you may have on hand. Have a few leftover cooked new baby potatoes from last night’s dinner. Put it into your frittata. Have a handful of baby spinach or half a jar of roasted red peppers? Add it to your frittata. A couple kinds of cheese with only a 1/4 cup left of each? Add it to your frittata. Some olives, asparagus, a bit of chicken sausage. Just about anything goes.
The result is a mouth watering, beautiful veggie jewel studded frittata that is typically cooked in a skillet then finished briefly in the oven. This version is cooked in a slow cooker, available on our shop page, so you can set it and forget it. With a dozen eggs and lots of vegetables, this took almost 2 hours in my slow cooker set on high. That was 2 hours I could go about my business and work on other things, coming back to a delightful light dinner with no oven, stove or grill involved. 
I first had “Dole Whip” in California. I was attending meetings in southern California and Tim went with me so we could extend our stay to include the weekend driving up and down the gorgeous coastline. Tim really appreciated his standard “night cap” of ice cream, so we found an ice cream shop very close to our hotel.
Night one we stopped at this ice cream shop and as I’m always wanting to peruse dairy free options I asked what they had. The only dairy free option was “Dole Whip, which was explained to me to be a frozen pineapple product that was whipped until it was the consistency of soft serve ice cream. I was doubtful, but decided to give it a try. I was immediately won over and we went back to that quaint ice cream shop every night before we retired to our hotel and I ordered the Dole Whip. When we retuned home to Georgia I began to see Dole Whip pop up at other places, including our local movie theater. I decided to give it a try at home in my trusty food processor and came up with this recipe that I really adore, Good silver Casamigos tequila enhances the flavor and assists in the freezing process if you have any left over to freeze. The alcohol in the tequila helps to not have this freeze into a solid mass, but as there isn’t a fatty factor to this semblance of a sorbet, it can be quite solid otherwise, No worries. A little time left out on the counter brings it back to a nice serving consistency. I rarely have to freeze as we eat it as soon as it’s whipped up. That’s when the flavor is best and the essence of tequila is noticeable. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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