Wednesday, April 26
How is it WEDNESDAY? I have been working on my menu since Sunday. It is happening. It is happening. Here we go!
– Corner Bakery Cafe (free kids meal night, also hadn’t-finished-my-menu-or-gone-grocery-shopping-yet night)
– Greek Salad with Grilled Chicken
– Cora’s Ground Beef Tacos
– Eat out night
– Chicken Pot Pie
Your turn! Tell us what you’ve got cooking this week!
Monday, April 17
An addition to my regular weekly menus in recent years has been Indian burritos and tacos. Basically we make cheater tandoori chicken and then wrap Indian-spiced foods in tortillas. And we love it. After a few times serving them, I felt like we needed some sort of tomato salsa to go on the burritos, in addition to raita. And that is how masala salsa was born.
This recipe is simple, quick and easy and adds great flavor to your Indian tacos and burritos. And when I say it’s easy, I mean it. I make this little sauce every time I make the Indian burritos and tacos and it’s no big deal.
Also, I totally made this up. The name, the concoction, all of it. I’m not claiming this is actual, real-live Indian food. These are simply recipes inspired by Indian cuisine that are delicious and fun. Disclaimer over. 😉Masala SalsaPrep timeCook timeTotal timePerfect topping on Indian tacos and burritos. Serve warm or cold.Author: Jane MaynardIngredients
- 1 pint cherry tomatoes
- ½ teaspoon garam masala
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Slice cherry tomatoes into halves.
- Put tomatoes into a small saucepan and add the garam masala, salt and pepper. Bring to a simmer over medium-high heat, then reduce heat as low as it will go while still maintaining a simmer, probably around medium-low. Let tomatoes simmer until some of the fluid cooks off, about 10-15 minutes.
- Store leftovers in the refrigerator. Can be served fresh and warm or cold from the fridge!
Hello everyone! Hope you all had a great weekend and that those of you celebrating Passover or Easter this past week have had a wonderful holiday! We sure did, Easter was relaxing and happy. 🙂
Now it’s back to the grind, starting with the weekly menu. (Wow, I really made meal planning sound fun there.)
– Leftover Easter food
– Lentil Soup (using leftover Easter ham)
– Omelettes (using up more of that ham, my family is gonna love me!)
– Pasta with Grilled Chicken, Broccoli and Cream Sauce
– Eat out night
– Grilled meat of some kind with grilled vegetables
You know the drill, share your own menus in the comments! Thank you!
Sunday, April 9
Hello! This week I am actually planning a legit dinner menu! Woohoo! Here we go…
– Indian Tacos
– Stir Fry
– Chicken Caesar Wraps
– Turkey Boursin Baguettes
– Eat out night
– Pasta with Grilled Chicken, Broccoli and Cream Sauce
Your turn my friends! Thank you all so much for posting menus diligently week after week!
Here’s the deal with this post. The pictures are not that great. And I’m just linking to recipes. HOWEVER. I must write this post because I must share this cake with you. It is too delicious not to share. Let me introduce you to the most divine Chocolate M&M Cake you will ever eat.
The pictures of this Chocolate M&M Cake are no good because I finished making the cake after the sun went down..and then we ate too much of it for me to take photos the next day. It was that good. Lest you think the Maynards are big ol’ piggies, we were hosting a party so we had a whole group of people helping with the consumption of this cake! (Although…I might be able to put down a good portion of this cake myself.)
Here’s what I did to make this cake:
- I used the cake part of the SoNo Chocolate Ganache Cake recipe.
- I frosted the cake with my M&M frosting recipe.
- I broke up a bunch of M&Ms in a zip-top bag with a hammer and then stuck those broken M&Ms on the sides of the frosted cake.
- Angels descended from heaven and sang Hallelujah.
Wednesday, April 5
WOW. It’s Spring Break and I just straight up forgot to do a weekly menu post this week! So, just letting you know that I dropped the ball and am thoroughly enjoying it. 😉 It’s so late and I’ve provided zero inspiration, but if you do happen to pop in and have your menu ready to go, please do drop it in the comments!
See you next week when my brain is back in working order!
Tuesday, March 28
Happy Tuesday! Wait, TUESDAY?!?! In case you couldn’t tell, I, um, didn’t plan a menu yet this week. This is one of those “keepin’ it real” posts. I’m presently buried in work and, over the last week, have been dealing with sick kids and a certain something that you can find in people’s hair that ryhmes with “mice.” (I don’t even want to say the word because this is a food blog and YUCK…but if you ever happen to find yourself dealing with the same issue, the AirAllé heat treatment is the BEST THING EVER. 100% fooproof. Also, 100% expensive, but 100% worth it in my book.) Basically, it’s been a great week. I am straight up using last week’s menu, including the shopping list that I wrote down over a week ago and has been sitting on my desk ever since. Good times!
I feel like I’m so late with this you probably have all given up on me…BUT…if you DO have your weekly menu ready, please share it in the comments! Thank you thank you!
Hope you’re all having a better week than I am! 😉
Friday, March 24
I haven’t done Show and Tell in SO LONG. It’s time.
Okay, so Netflix is keeping us busy lately. Here are a few of our recent favorite discoveries:
- Julie’s Greenroom. Julie Andrews is the best person EVER, amiright? I just discovered that she has a new Jim Henson Company children’s show streaming on Netflix called Julie’s Greenroom. I already know I love it and I haven’t even watched it. Here’s an article from The Guardian that gives a nice summary of the show. My kids are going to be watching this show no matter what.
- The OA. Have you watched The OA yet? WHAT DID YOU THINK?!?!?! I’m not even 100% sure I know what I think about it all, but I do know we blasted through the first season in about half a second. It was crazy and fun and mysterious and that-last-episode-what-the-what?!?!
- The Grinder. This comedy series starring Fred Savage and Rob Lowe originally aired on Fox and is now streaming on Netflix. Nate and I cannot figure out why it was cancelled after one season because it’s hysterical. We’re considering watching all the episodes again because we need more Grinder in our life! (Hey, Netflix, maybe a Season 2? Just sayin’…)
- Hap & Leonard. Netflix recently suggested this show to us and Netflix was right again. This Sundance series is great. We’re only about halfway through the first season but we are totally loving it. Also, OMAR. (If you see the name Omar and know what I’m talking about, then you’ll know you need to watch this show.)
One of my long-time blogging friends Robyn Stone just published a beautiful cookbook and I’m so excited for her! Robyn has been blogging at Add a Pinch for many years (seriously, I’ve known her forever in blog years!) and has published her cookbook of the same name. It’s as beautiful as I anticipated it would be and I can’t wait to dive into the recipes she shares in the book. The premise of her book is easy, fast, fresh Southern classics, which sounds just about perfect to me. A big congratulations to Robyn on the birth of her book baby! I am so happy for her and she deserves the very best! You can pick up Robyn’s book on Amazon.
I need to throw out some local love from here in North County San Diego. If you’re local or vacation in North County San Diego, be sure to check out the recently re-opened shop Seaworthy in Carlsbad Village. My talented friend Ashley now owns the store and is doing beautiful things there.
Thanks to Ashley’s store I just now have discovered SAND+GRIT jewelry, made by a local artisan in Carlsbad. I LOVE HER STUFF SO MUCH. I wear my new triangle necklace and copper cuffs every day. The Seven Earring in 14K Rose Gold is next on my to-buy list. Bonus: SAND+GRIT is high quality and affordable, a great combo. You don’t have to be in Carlsbad to get your hands on this awesome jewelry…just visit their website! (And good luck not buying everything.)
That’s it for me today. As you know, Show and Tell is for the whole class…feel free to share anything you like in the comments! (And, if you watched The OA, seriously, I want to know what you thought!)
Sunday, March 19
Hello everyone! So, how’s the weather where you are? Still buried in snow? Or basking in springtime sun? We are currently experiencing the latter, which feels wonderful. HOWEVER…I am a wee bit jealous of winter storms and am crossing fingers SoCal gets at least a few more rainstorms before summer comes along.
It’s time to plan the next menu, so here we go…
– Naan pizzas on the grill
– Slow Cooker Sweet Korean BBQ Beef Tacos
– Grill night! Hot dogs and hamburgers
– Potato Salad and Fruit
– Eat out night
– Waffles and scrambled eggs
You know the drill, folks! Time to share your menus in the comments, plain or fancy!
Saturday, March 18
So, you know how my sister-in-law Cora is going to start writing for the blog now? Apparently she and her husband (a.k.a. my brother) are on a quest to take over my blog because now HE has written up a recipe to share on the blog. Fine by me…less work for me, more good food for you! Also, the recipe he is sharing is in a competition and we need your votes. It’s easy and you don’t have to sign up for anything, so if you’re bored…GO VOTE! YAY! He’s in the East bracket at the very bottom. Without further ado, here’s Christian!
This is Jane’s overly bearded brother, Christian. Husband of Cora, whom you might remember from such blog posts as Charcuterie for 500, please, Alex.
We bought a house about 2 years ago, moved in and discovered the kitchen oven didn’t work. Like, at all. (Actually, turns out the gas lines didn’t work either as evidenced by the 3 or 4 fire trucks that greeted us within the first week of living in the house, much to the joy of the then 4- and 6-year-olds in the family.)
In the interest of roasting two birds with one heat source, we went ahead and bought a smoker. With no working oven in the house. My wife obviously has a good sense of humor… and an insatiable desire for smoked flank steak. She saw the irony, but also the perfectly smoked bark and juicy inside of our first brisket. It is an oven after all. It just doesn’t make your house hot in the summer.
Today I’m here to share a spectacular grilling recipe of mine with you, born from that smoker, in hopes of warming up the weather to bring on spring. And if it looks good enough to you to lick the screen, I’d love your vote in the “East” division of this lil’ March Madness-style BBQ competition I’m in, bottom right. It’s a tight race and should only take 1 minute. UPDATE: You can’t vote for Christian because he won the competition! SO AWESOME! Go, Christian!
This recipe has emerged from many a trial-and-error cooks. And it’s my favorite. If I made and sold my own barbecue sauce, this would be sketched in the background of the label. It uses the smoker first and then the grill to finish it off. If you don’t have a smoker, you can skip step 3 and go straight to the grill. It will still be delicious.
But let me tell you. It only takes one smoke to never stop.
If you have even the faintest of a smoke itch, check out a pellet smoker. It makes monitoring the heat source as easy as turning a dial and then you can focus on mastering the craft of BBQ, complete with wood-fueled flavor. And if you’re really feeling the urge to take on Spring with a vengeance, pick up Franklin’s BBQ book. In hardcover; it’s way more fun that way. If you can cook it in an oven, you can cook it in a smoker. Smoking opens up all sorts of culinary opportunity.
With that, enjoy the recipe! And support competitive smoking (I’m the bottom right matchup). It’ll only take a second and then the steak will be spread to more beloved hearts.Smoke ’n Grill Flank SteakGet the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.Author: Christian WallinIngredients
- 2 lb flank steak
- 1⁄4 cup red wine
- 1⁄4 cup vegetable oil (I don’t use olive so it doesn’t solidify in the fridge)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1⁄8 cup soy sauce
- A little less than 1⁄8 cup Worcestershire sauce
- 4 large garlic cloves, minced
- 2 limes, fresh squeezed
3.4.3177ChimichurriAuthor: Christian WallinIngredients
- Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than ⅛ cup).
- Put it in a plastic bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
- Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2½ hours.
- In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
- Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
- Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow you gut. If you're unfamiliar with steak doneness, Google "using palm to test steak." It's remarkably accurate.
- Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
- Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.
- 1 bunch cilantro, washed WELL and chopped
- 6 large cloves garlic, minced
- 3⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 lime, fresh squeezed
- 1 tablespoon diced red onion
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- Put all ingredient in a food processor or blender and ZOOT! ZOOT!
- You're done. Easy. Be a hero and offer it to your guests for their steak.
Hi, it’s Jane again. Christian doesn’t think I should post this photo, but I am anyway. Because THAT SHIRT.