These mussels were delicious. Thanks, Serious Eats! Definitely serve with bread for dipping (we also served with a side of green beans).
I plan to serve the leftovers (which I saved in cooking liquid) tossed with pasta tonight.
Take the cooking time on these beans with a grain of salt. I cooked them for the recommended 2 hours or so and they weren’t done. So I cooked them overnight in the crockpot on low. There’s probably a better way, but eh.
Ok, John and I are officially obsessed with this recipe. Sure, you have to make a spice paste, but the paste makes enough for like three batches of rice. Once that’s done, it’s ridiculously easy and tastes like you’ve slaved over this. Courtesy of cookbook “Rick Bayless’s Mexican Kitchen.”
The make-your-own-salad is becoming a staple in our house, particularly on Sundays when we want something a little lighter after a weekend of not so healthy eating. We’ve done the Cobb and the Greek before. Last night, I assembled some Mexican influenced ingredients and took a similar approach.
Almost too easy to be a recipe. But marinated peppers and onion + grilled chorizo + a bun = deliciousness.
Do you guys remember when I made the green chicken mole awhile back and had a cup or two of leftover sauce? Well, I decided to freeze it and it ended up coming in handy for my birthday party.
I basically took the sauce and used it as a marinade for approximately three packages of chicken thighs. After letting it marinade for an hour or two, I seasoned the chicken with salt and pepper, and cooked on a gas grill until done.
Delicious and easy!