The white chicken chili experiment was a major win.
Changes I made to the recipe: I put in extra cayenne and garlic, added two jalapeños, and a tablespoon of cornstarch. And then I topped mine with shredded extra sharp cheddar and a splash of Cholula.
It was amaze. It’s going into the regular dinner rotation for sure.
I’m going to attempt a recipe a week from the Nordstrom cookbook during the month of March.
Tonight we made:
The dinner pics –
It was all fantastic! I’m excited to have the leftovers for lunch tomorrow.
Other recipes I tried for the first time tonight (but aren’t from the cookbook):
Roasted parmesan green beans
Garlicky dipping oil with a fresh baguette
So we actually tried three new recipes tonight. All are keepers.
This was delivered today and waiting for me on the doorstep. I’m absolutely obsessed with it. There are so many amazing recipes in here that I can’t wait to try. In fact, I’m hoping to make something on Sunday night, and maybe challenge myself to make one dish a week for the next month. I do so love my monthly challenges.
Oh and here’s the recipe that inspired me to purchase the book –
I think it’s safe to say that cooking is my new hobby. These last couple of months I’ve started making stuff just because. It’s fun to try new things and see what works and what doesn’t. Tonight, in addition to our normal chili recipe, I made zucchini parmesan fritters and buffalo cauliflower bites. Both ended up being delicious, though there are a couple of improvements I need to make next time with the fritters. I’m really enjoying learning as I go.
Also today’s photo challenge prompt is dinner, so ^^^
We made slow cooker cilantro lime chicken tacos last night and they were delicious. The recipe is so easy. You just throw the ingredients in, cook on high for 4 hours, shred the chicken, and eat.
This one is a keeper.
As I heated up my leftover red pepper soup, I realized I never posted about it here. It ended up being quite tasty. I would definitely make it again. You can find the recipe here. I added extra garlic to mine, of course, because I’m a garlic whore.
Speaking of garlic, a friend over on Tumblr posted a recipe for what sounds like absolutely sublime garlic soup. I’ll definitely be making it soon. Because like I said…garlic whore. I’m one of those people who keep the garlic based restaurants open. There was one I used to love going to back when I lived in LA: The Stinking Rose. I’d go back to Cali just to eat, I swear. So much amazing food out there. In fact, we need to discuss such a trip, babe!
Oh and the bowl pictured above…look at how adorable it is. My cousin gave us a set of four as a wedding gift.
We use these all the time. More than any other gift. I love them. Four bowls — one for each of us!! ❤️
So…I’m a major cilantro whore. We added it to the chili tonight and hooooooly fuck it was amazing. New ingredient!!
Oh and I made cheddar jalapeño corn bread too.
I’m looking forward to having leftover muffins to go with the soup I’m making tomorrow.
Steak night was awesome, like always. No new recipes this time, but we did jazz up the broccoli a bit by adding garlic and red pepper before we steamed it. It was quite good.
Because duh. It’s a snOMG tradition.
I like this recipe, though I used 1/2 tsp of cinnamon, because I love cinnamon.