Are you gearing up for a sunshine, BBQ-filled weekend? Ok good me too. I whipped up this dip for my friends over at Brit+Co. Best thing about this dip is that you’ll probably already have most of the ingredients laying around for your BBQ!
I highly suggest using Stubb’s Sweet Heat sauce. It’s perfect for this dip!
Did anyone else get out and enjoy the gorgeous weather this weekend? I mean, omg it was beautiful!
The girls and me enjoying all that Spicewood Springs Vineyard has to offer. Thanks for letting me snag your pic Brooke!
I got out and did some chili tasting (really more wine tasting) at the Spicewood Springs Annual Chili Cookoff.
Snagged this photo from my awesome roomie Alex
Sunday I headed out to Zilker Park to see all the kites whipping across the Austin skyline. Pictures just really can’t capture how amazing it is to see all those kites (and people!) filling up the park. Of course, Mimi had a great time too!
After a full weekend of fun, I was ready for a good Sunday night dinner. Sundays are always a conundrum for me… Do I want healthy? Do I want comfort food? There’s something I love about Sunday meals, so I don’t like skipping out of the kitchen in Sundays. Hence, the birth of the Fried Chicken Sunday Salad. Lots of greens, with some (baked!) fried chicken. Growing up we are a lot of fried on Sundays with my grandparents, so it felt nostalgic.
For this salad you’ll need:
2 lbs chicken tenderloins
1/2 lb fresh green beans
1 red bell pepper
1/2 cup sharp white cheddar cheese
6 cups spring mix and arugula (I used more arugula)
1/2 cup buttermilk
2 cups flour
1 cup panko breadcrumbs
2 tablespoon Tony Cheacere’s
1 ounce lemon juice
2 tablespoons olive oil
1 teaspoon garlic sea salt
Salt and pepper
For the dressing:
3 tablespoons sweet and hot mustard
3 tablespoons balsamic vinegar
Preheat oven to 350 degrees.
Spray a baking dish with non-stick spray.
Mix egg and butter milk together in a bowl. Mix flour, breadcrumbs and Tony Chacere’s in a separate bowl.
Dip chicken in egg and buttermilk then coat in flour mixture. I repeat this process for an extra thick breading.
Place in baking dish and bake for 25-30 minutes or until chicken is cooked thoroughly and breading is crispy.
While the chicken is baking, chop the green beans and red bell pepper.
Sauté the green beans on low heat with one tablespoon olive oil and garlic salt. You want these to be warm but still a little crunchy. Sauté about 15 minutes.
Whisk together the sweet and hot mustard with the balsamic vinegar. Set aside.
Toss the greens with olive oil, lemon juice, salt and pepper.
Chicken is done!
Plate the greens, adding the bell pepper and green beans. Top with the chicken and white cheddar cheese. Drizzle a little dressing on top and you’re done!
This is my take on the traditional spicy Indian dish. I didn’t really follow any recipe, but just went on a hunch after my success with green curry last week, I wanted to try my hand at Indian!
I did a little improvising, like using cauliflower instead of rice for serving. This recipe can easily be made less or more spicy based your taste.
For this recipe, you’ll need:
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish
For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder
For the Mint Peas:
3 cups frozen peas
1 cup fresh chopped mint leaves
1 tablespoon olive oil
1 teaspoon kosher salt
Begin by pureeing the onion, garlic, ginger and jalapeño.
Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.
Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.
Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.
For the mint peas, cool the frozen peas according to the packaging. Let the peas cool down. To speed this up, rinse the peas with cool water and place in fridge for 5 minutes. Just before serving, stir in olive oil, salt and fresh mint!
For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.
Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!
I love this spicy Indian dish! Rice is traditionally served, but I love the texture of the cauliflower with this dish. The mint peas really help balance out the heat. This can easily be made vegetarian by subbing vegetable broth and potatoes!