I love Chinese takeout as much as the next person. My favorites? House fried rice or house lo mein, you know, the ones with chicken, pork, AND shrimp? The more meats the better.
But last week I got some great baby bok choy and fresh oyster mushrooms from my favorite guy at the farmer’s market with a hankering to make them into a nice stir fry with chicken (recipe to come later!), served over some vegetable fried rice. And it’s good to have an easy fried rice recipe in your back pocket for situations like this.
You can also add chicken, pork, shrimp, or all of the above if you want your own house fried rice!
If you make one recipe from my blog this week, this should be it!
This one-pan salmon with asparagus is one of the best things I’ve made on this blog.
It’s definitely going on our regular meal rotation. I wish salmon was less expensive, but when you do decide to make the splurge and buy a pound, this is 100% the meal you should make.
When I recently asked what you wanted to see more of on the blog, you said main dish meals that aren’t salads.
Well, ask and ye shall receive.
We’re getting a hankering to travel!
In about a month, Mike and I are headed out West to Arizona, first to Phoenix, then my old college town of Tucson, and finally to Prescott for my dear friend/former roommate/bridesmaid Adrienne’s wedding.
I haven’t been to Arizona since 2010 and I miss Tucson so much! I’m really looking forward to showing Mike around my old favorite spots, seeing old friends, meeting my food blogger friend David from the blog Cocoa and Lavender in person, and of course, seeing Adrienne tie the knot!
Then, we’re hoping to go to Italy and France in the fall, but it’s still in early stages of planning. Any planning/travel tips you can give would be AWESOME!
Okay y’all, I have something very exciting for you today. It’s not exactly a recipe, but it’s one of my FAVORITE kitchen tricks. And it has the potential to be very, very dangerous.
Are you ready?
You’re either going to love me or hate me for this. Probably some of both.
I’m going to show you how to make a single serving of fresh, homemade whipped cream… in one minute flat. With virtually no cleanup.