Soyrizo Taco Salad

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I am taking the ultimate plunge.

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That’s right – I’m going full vegetarian. So long chorizo, adios bacon, see ya never chicken wings! GOOD RIDDANCE!! Why do you ask? Oh, I will tell you why & it is IMPORTANT!

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I woke up Friday morning & the thought of eating meat made my skin crawl. That was it. I was done. Cold tofurkey. I wish it was because I cared about animals. I care about Topanga, if that counts.

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I will, however, miss seafood. Full veg means no more lil shrimps or crabby cakes or fish tacos……………………….

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Dagnabit I forgot about fish tacos this is going to blow chunks.

 

 

Time: 25 minutes (prep + cooking) | Serves:  3-4

Ingredients:

  • 1 lb. of soyrizo
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 can of black beans, rinsed + drained
  • 2 tbsp. of cilantro, chopped
  • Tortilla chips, for serving
  • S+P, to taste

How to:

  • Cook soyrizo according to package directions
  • Meanwhile, combine onion + tomatoes + black beans + S+P in a bowl
  • Add soyrizo + cilantro to the bowl
  • Stir in tortilla chips
  • Serve hot with guac or salsa
  • Eat it like a salad, eat it like nachos, I don’t care just get it in there

BBQ Chickpea Nachos

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K that was the least entertaining awards show I’ve ever witnessed.

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Y’all know I live for this crap. I showered real quick, put on my frumpiest jammies & poured a cup of hot tea. Only to turn the television on to a total yawnfest.

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I didn’t watch Olive Kitteridge and I’m perpetually unimpressed by Jon Stewart so this really wasn’t my year anyways. But I wanted SOMETHING. No one even said anything controversial. They threw out Donald Trump’s name each time there was a lull in laughter – veeeeery original.

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I did, however, appreciate Amy Schumer keeping it too real & thanking her makeup artist for her smoky eye. You just can’t do that ish yourself.

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& Jon Hamm is an adorable doll baby that I wouldn’t mind keeping in my pocket.

 

Time: 1 hour (prep + cooking) | Serves: 2

Ingredients:

  • 2 cups of ketchup
  • 1 cup of mustard
  • 1 cup of water
  • 1 tbsp. of worcestershire
  • 1 tbsp. of tabasco
  • 1 tbsp. of apple cider vinegar
  • 5 tbsp. of brown sugar
  • 1 tbsp. of onion salt
  • 1 tbsp. of garlic salt
  • 1 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • Tortilla chips
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 can of black beans, rinsed + drained
  • 1 jalapeno, diced
  • 1 cup of spicy cheese, shredded

How to:

  • Preheat oven to 400 degrees
  • Combine all ingredients through garlic + bring to a boil
  • Reduce heat + simmer for 20 minutes
  • Add chickpeas to BBQ sauce + coat well
  • Arrange chickpeas in a single layer on a lined baking sheet
  • Bake for 25 minutes, stirring once in the middle
  • When done, arrange chips + onion + red pepper + jalapeno + black beans + chickpeas + cheese + the rest of the BBQ sauce on a lined baking sheet
  • Bake for 10 minutes or until cheese is melted
  • Unbutton your pants + buckle up

Grilled Caesar Salad

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I heart entertaining guests. It’s one of my top skills, really.

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A friend of ours from the good ole days stayed with us for the past week. I had his room all made up & brand new bath towels for him to use. His first comment after showering? “Umm Rach can I get a towel that doesn’t SHED ALL OVER ME?!?!?” He’s the BEST, honestly.

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We showed him some great restaurants & bars. We went to a cocktail bar where he made the waitress wait half an hour before he ordered his drink because he really wanted to make the right decision. He ended up choosing a hot pink one & the rest of the night went swimmingly.

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But all he could talk about was wanting to make a celebrity guest appearance (he is not a celebrity) on the blog. I explained that I don’t really do that. There can only be one star of this show, ya know? But I must say he was a hell of a sous chef. While Garr ran out to get charcoal for the grill, he stayed behind to help me dice crap & even help me filet some daggum fish. Then we had ciders & the three of us fell asleep in our bed. It was awesome.

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So for that, Brian, you get a post. We miss you already! Sorry Panga ate your shoe.

 

Time: 40 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 3 stalks of romaine hearts
  • 1/3 cups of lightly salted almonds
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of lemon juice
  • 1 tsp. of rice vinegar
  • 1 tbsp. capers
  • 1 cup of olive oil
  • 3 slices of sourdough bread, cut in chunks
  • 1 tsp. of garlic powder
  • 1 tsp. of oregano
  • 1/2 tsp. of paprika
  • S+P, to taste

How to:

  • Preheat a grill + the oven to 400 degrees
  • Soak almonds in hot water for 15 minutes
  • Add almonds + the water they soaked into a food processor with garlic + dijon mustard + lemon juice + rice vinegar + 1/4 cup of olive oil + S, pulse until smooth + almonds totally chopped
  • Add capers + pulse another minutes
  • Refrigerate until time to gorge
  • In a bowl, combine the rest of the olive oil + garlic powder + oregano + paprika + S+P
  • Add bread chunks + coat well
  • Spread on a parchment paper lined baking sheet + bake for 20 minutes, turning once
  • Once the grill is hot, place stalks of romaine directly onto the grill, cooking only for 4-5 minutes turning once
  • Once cooled, remove the first leaves off of the stalks
  • Chop up the rest of the leaves + add to a bowl with croutons + dressing + plenty of S+P
  • Serve room temp to chilled
  • Impress everyone with your mad skills, seriously

Dressing came from Thug Kitchen! I can’t find the recipe online, but it’s in their cookbook. Just take my word for it.