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.
It’s been rainy and cold in Los Angeles the past week and obviously I have loved every second of it. It’s been glorious to put on a big sweater and cook some food. This has been on my list to make because it’s so good and cozy. And yes, I will admit that it’s not the most photogenic food but whatever. It’s rice and chicken!
This differs a lot from your typical arroz con pollo. The mixture that makes it green is a big bunch of cilantro, garlic, onion, jalapeño and stock all blended in a blender. This makes a delicious, flavorful broth mixture that is combined with the rice. This is what makes it super delicious and flavorful. It tastes bright and earthy and spicy.
The spice definitely chills out as it cooks with the rice. The chicken is so good and falls off the bone. The little guy on top is killer. It’s called Salsa Criolla and my mom used to make it when we were eating really boring things like lentils or beans. It transforms anything that might be a bit mundane and not so flavorful. Lucky for us, the rice is flavorful and then you add this and it adds even more flavor. It’s amazing.
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.
Hello, hi, hello! I’m finally back in Los Angeles, tucked in my very comfortable bed with Amelia sleeping on my feet. When I got back, I immediately told her all about the cute dogs I saw on the road. Mostly telling her how grateful she is for having a warm bed and a constant stream of food, but she’s shrugging her shoulders at me. Typical.
In my brain a few weeks ago, I was craving cacio e pepe but I also wanted it to be cheesy. Cacio e pepe enthusiasts and purists will scoff at this recipe but the rest of us who love cheesy cheese and black pepper, will love it. I can’t win them all.
This recipe is sort of a simple base for a stovetop macaroni and cheese. Except it has way less salt (because of the Parmesan-Reggiano), some mozzarella and it requires that you save the pasta water (just like traditional cacio e pepe). That extra pasta water will loosen it up a bit and make it even creamier and more delicious.
Whenever I was a little kid, I used to come home and make Kraft Mac n’ Cheese and would ALWAYS put a ton of black pepper on top. That is the inspiration behind this recipe.