Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?
This month I was assigned Sew You Think You Can Cook, a fantastic blog full of SO many tasty-looking recipes. One recipe particularly jumped out at me — this Pineapple Fried Rice — because I had fresh pineapple that needed using up, and I *always* seem to have leftover cooked rice in the fridge. I gathered up the rest of the ingredients + got cookin’. And y’all, this might be the most delicious fried rice I’ve ever eaten. The combination of flavors + textures is truly perfect. The sweet, juicy, caramelized pineapple contrasts beautifully with the salty soy, the spicy ginger, and the slightly-crunchy savory veggies. While I usually think of fried rice as a side dish, this is hearty, filling, and well-rounded enough to stand alone as a (meat-free) main dish. If you do prefer it as a side dish, it would work wonderfully alongside Asian-inspired chicken, pork, or fish.
Thank you to Lauren for introducing me to this truly fabulous fried rice + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!
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I cannot stand wasting things. Most days, my lunch consists of leftovers, because I hate throwing out tasty food. (Thankfully, I love leftovers so this isn’t much of a chore). When I use up a wedge of Parmesan, I always save the rind (to use for flavoring soups + stews). When I make recipes, preference is given for those that use the entire vegetables, not just part of them (like this awesome Spring Vegetable Pasta).
However, one food consistently challenges my non-wastefulness: broccoli. Despite my best intentions, I almost always use only the florets, and wind up discarding the stems/stalks. I actually like the stalks, but my husband and daughter only eat the tree-like tops. And a woman can only eat so many broccoli stalks by herself! I always cringe when I throw out a perfectly good bunch of broccoli stalks, so I made it my recent goal to prepare them in a way that the whole family would enjoy. And my favorite discovery so far is this AMAZING Shaved Broccoli Stalk Salad with Lime + Feta. I don’t think I’ve ever been this excited about a salad, but this one is truly worth sharing.
It’s fresh and bright and crunchy and citrusy and delicious. The still-slightly-crunchy, paper-thin broccoli ribbons soak up the tart lime juice and rich olive oil, and the crumbles of feta add a perfect creamy, salty note. This is truly one of the most addictive salads I’ve ever eaten. Even though the recipe says it serves two, I could easily polish off the entire plate myself. =) So, next time you find yourself about to throw out yet another bunch of broccoli stems, I beg you to stop + make this salad! I think it might just make a broccoli stalk lover out of you. =)
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As the spring turns to summer, and the days get warmer, my body starts craving bright, fresh, sunshiny drinks. I’m particularly fond of fruit lemonades (like this Peach Lemonade + this Watermelon Lemonade) or tea-based drinks (like this Southern Fruit Tea), but recently, I wanted to try something new. I LOVED drinking this hot Spiced Hibiscus-Ginger Tea this past winter, so I decided to tweak it to make it more warm weather-friendly, and turn it into a soda!
And y’all, this soda is fantastic. I could seriously drink it all day long. It is bright and tart and citrusy and SO refreshing. Plus, it’s super easy to make, taking less than 20 minutes to create, from start to finish. I’ve actually been doubling the recipe now, and I keep the extra hibiscus-ginger syrup in the fridge, so I can whip up a fancy soda whenever I get the urge. While this is simple enough to be an every day drink, it also is pretty enough, with its vibrant ruby color, to be the signature drink at a party, wedding/baby shower, or brunch. I loved it exactly as is, but if you’re wanting something a little boozier, it would be fantastic with a bit of vodka, too. Cheers!
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It’s no secret that I love my crock-pot. I use it year ’round to cook beef, chicken, pork, farro, and more. And today, I’m introducing you to my most-frequently-made, #1 favorite, absolute easiest crock-pot recipe: Slow-Cooker Salsa Chicken! I have been making this recipe for years, but I’ve never shared it on the blog until now. Why? Because it’s so darn simple that it’s almost NOT a recipe. It has a mere 4 ingredients + a whopping 2 minutes of prep time to get everything layered. That said, I make this recipe frequently for family, friends, parties, and potlucks, and it is the recipe that I get the most requests for. I’ve emailed out this simple little recipe probably 100 times, so I figured it was time to write it up properly, grab a few pictures, and share it with y’all!
Basically, you take boneless/skinless chicken breasts, taco seasoning, diced green chiles, and your favorite salsa. Layer those ingredients as I’ve pictured, cook on LOW for 4-6 hours, and the finished result is a chicken that is wonderfully tender, flavorful, versatile, and crowd-pleasing. I’ve used it for tacos, burritos, quesadillas, enchiladas, rice + bean bowls, and more. Note that there are similar recipes out there for two-ingredient salsa chicken (using only chicken + salsa), which I’ve tried, but I just find them a bit too one-dimensional for me. With the added taco seasoning and green chiles, it kicks it up to a whole ‘nother level, with tons more flavor + depth. I can’t wait for y’all to give this super simple recipe a try – I think you are going to love it!
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