It’s been raining for four days straight in Los Angeles and while I usually love the rain, it’s starting to get, umm…a bit inconvenient. I feel like this how people must feel about snow: cute at first but then it gets boring, especially when the snow gets all gross and dirty and makes it hard to go grocery shopping and drive to work. I get it.
I can’t say it’s been all bad. There have been plenty of cozy nights like the night I watched the Fyre Fest which was…well, INSANE. It was incredibly entertaining and I found myself laughing way more than I thought I was going to. I’m going to be frank and say that I’m even more excited to see the competing documentary because it looks a lil’ bit sketch and I’m excited about the drama lol. Life if fun if you see the fun stuff!
While rain can be boring, what’s not boring is figuring out food for raining days. Because that’s easy and riveting! I made this on Sunday for a cozy night in and it was so delicious AND easy. Yes, of course, you don’t need an Instant Pot to make this. A regular pot will do.
Now for some history on pozole. If you’ve never had pozole, it’s almost like a cross between a stew and a soup (this iteration is a bit more brothy because I love broth). It has a rich history and is actually pre-Columbian. It was a dish the Aztecs served on special occasions. The main ingredient is hominy (pozole) which is basically shelled corn that’s been dried and then cooked in water and lime juice.
Before the holidays, I ate SO many cookies. Too many cookies. I was feeling a bit sluggish and vowed to eat super healthy at the beginning of the year. Basically, like everyone else in the world lol. But then I went to Peru and drank the water (from a glass of chicha that wasn’t boiled) and couldn’t eat for nearly a week and a half. I’m pretty sure I lost weight and now that I’m back to normal, I feel like my lighter and brighter self haha.
Even though losing weight isn’t the my main goal, I still want to eat healthy. And truth is, I do most of the time. Especially since running this blog does require me to be around so many sweets. And like you all, I struggle to make something for dinner. Most of the time—especially during the week—I want something FAST.
This whole blog post is going to be me attempting to convey my enthusiasm for this macaroni and cheese. I have wanted to make lobster macaroni and cheese for what feels like forever. But I’ve always hesitated. I’ve always doubted myself!
Does cheese and lobster actually go together? Will it be good? Is the price-point going to scare me and all of you away?
The first answer is YES. I don’t typically cook any sort of seafood with cheese but in this context it absolutely works. Will it be good? Umm…yes, it’s glorious. Will the price-point be scary? Not this time!
For this post, I teamed up with ALDI, where I went to get these VERY affordable and delicious wild-caught Maine lobster tails. FYI lobster tails are available in stores starting tomorrow (12/12)!! They also have lots of other holiday goodies at super affordable prices. Like this delicious 4 Year Aged Cheddar that gave this macaroni and cheese a nice, sharp flavor. I also picked up a wine advent calendar and it’s the cutest thing I’ve ever seen. I love it.
Whenever it gets cold and blustering outside, the number one thing that I always crave is a big bowl of warm pasta. It’s like a hug in a bowl. This one is particularly special because it’s made in one-pot (seriously, no needing to boil water!), using my favorite All-Clad pot that I got from Macy’s.
For this post, I teamed up with Macy’s Wedding Registry to show you a few of my favorite products. This All-Clad pot is so dreamy; it fits everything from arroz con pollo to my favorite big batch pasta. It’s also pretty enough to go from stove to table, which is always a plus.
I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.