It was actually my dad and step-mom that introduced me to this recipe last summer. Super-simple chicken fajita meat that can be made on the grill or in the house, along with grilled peppers and onions, all doused in a bit of the cilantro-laced marinade that makes the meat oh-so-juicy and the peppers and onions full of flavor. The great thing is this dish can be pulled off as a fairly light-feeling summer dinner or a filling fall dish just depending on how much meat you want to stuff in your tortilla. Ba-dum-bum! (more…)

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Cooking outdoors, Dairy free, Dinner, Gluten free, Lunch, Mexican by Courtney

I’m here with a quick and easy tip that I know most of you may already know, but for those who don’t, this could change the way you prep your avocados – in my mind, for the better!

To remove the pit, first cut the avocado in half around the pit, twisting so you have two halves. One will be pit free, but the other you’ll need to remove the pit. Using your chef’s knife, carefully holding the avocado in one hand, quickly drive the base of the chef’s knife into the pit, as shown above. Make sure your hand/fingers are behind the avocado, so you don’t drive the knife into any extremities! Then, still holding the avocado, twist it one way, the knife the other. The pit should pop right out.

To remove the pit from the knife (more…)

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Quick tip by Courtney

I have zero control when it comes to L&L Barbecue’s macaroni salad. I know on a single trip there, I will definitely consume two portions of mac salad, along with the scoop of rice and hefty amount of Kalua pork they serve. As I type, I’m not sure if I’ll make it through this post without running out to get an order. Mmmmmm!

I’ve tried quite a few times, unsuccessfully, to recreate the mac salad since I love it so much. Last week, I think I finally hit the nail on the head. After scouring the interwebs, looking for the divine answer, I stumbled upon a post that noted the secret was the amount of mayonnaise used in the salad. Use a lot. And by a lot, I mean, use more than you think, double that, then put another couple of hefty spoonfuls in. Then maybe just another dab for good measure. (more…)

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Dairy free, Hawaiian, Side Dish, Vegetarian by Courtney

I first spied this lasagne in La Cucina Italiana magazine, and from that point on I couldn’t get it out of my head. Filled with spring vegetables, topped with hard boiled eggs, it looked beautiful. I wasn’t sure about the hard boiled eggs, and even though this is good without them, I wouldn’t think of leaving them off. The contrast of the green vegetables and the yellow yolk just make you think, “spring!”, but the flavors also work really well together.

The one thing I would change (and have changed) about this recipe? (more…)

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Dinner, Gourmet, Italian, Vegetarian by Courtney

Bolognese sauce is one of those foods that is always very similar from recipe to recipe, but with slight differences that seem starkly different. A while back I posted my recipe for Lasagne Verdi alla Bolognese, whose recipe was meat heavy and included a bit of prosciutto in addition to the beef, pork and pancetta. It was made with red wine and tomato paste for a rich flavor.

This recipe goes a bit toward the lighter route. White wine, tinned tomatoes, and a bit lighter on the meat portions. Lighter doesn’t mean less flavor, though. It leans on the richness of chicken livers and milk to bring this pasta dish to life. The result is a nuanced sauce that allows the tagliatelle to shine through.
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Comfort food, Dinner, Italian by Courtney