“What we’re eating now” is a new series highlighting the dishes that my family has been raving about recently along with some new ways to enjoy old favorites. In addition to the recipes I don’t want you to miss, I’ve included a printable bonus recipe that I’m pretty sure you’ll want to make on repeat all summer long!
So here we go…
Last week, my husband was traveling for work, so it was just my two sons and me for dinner. The night before he headed out of town, I marinated a big batch of boneless, skinless chicken breasts in Sazón seasoning and he grilled them to juicy perfection.
I served them with a side of forbidden rice (also called black rice), which is my new favorite grain, making sure to have leftovers of that, too. To pull the meal together, I whipped up this quick Avocado and Tomato Salsa.
As we were eating, I made a mental note to tell you that I always triple or quadruple the homemade Sazón seasoning recipe because it makes such a flavorful rub for chicken. (And so easy when you have the rub on hand.)
Though I love the avocado salsa, virtually any salsa or guacamole adds a little something extra and tastes great mixed into the rice.
The following night, I made speedy bowls using the leftover chicken and rice as a base. The previous night’s salsa bowl was scraped clean (it’s equally delightful served as a dip with tortilla chips, by the way), so I simply added chopped avocado and a handful of grape tomatoes to each bowl.
Oh, I added a handful of chopped greens to the bottom of each bowl and topped with some pickled red onions that were hiding in the fridge. The mild tasting onions are a lovely alternative to the pickled ginger that often accompanies sushi, and I highly recommend keeping a jar on hand for use on burgers. (Have you tried these turkey burgers yet?? If not, you must!)
Once you start using the pickled onions, you’ll find they perk up all sorts of dishes, from tuna and potato salad to homemade burrito bowls, tacos, pulled pork and more.
To make was was ostensibly leftovers a little more special, I whipped up a new sauce, inspired by Epicurious, and it was a total hit. Days later, my younger son mentioned how much better that bowl was compared to one of his favorite, and similarly constructed, restaurant offerings－and my older son readily concurred.
I’m sort of an in-the-moment person and try to savor the times my family is altogether, which happens less often as the boys get older. 😢 As a result, my camera and phone are usually far from the dinner table－meaning many of my concoctions aren’t recorded.
But days after serving this meal, which was so darn easy to whip up thanks to leftovers and an easy sauce, my sons actually asked if I shared it with my readers. When I replied no, they said I should! So I’m including the Peruvian Green Sauce recipe, which is creamy and bursting with fresh flavor, along with the accompanying bowl details as a bonus recipe until I get around to making it again and take pictures. As an added benefit, the sauce will keep for at least a week and improves over time.
In other news, my older son had a birthday last week, so I prepared his favorite sushi bowls with a side of edamame in the shell. (Hint: keep a bag in the freezer for a super simple side.) Instead of toasted nori, which is optional but supplies authentic flavor and added nutrients, I reached for dulse flakes. These are little flakes of seaweed that enhance the flavor of these bowls with ease and add great seasoning to basic sides like rice and potatoes. (The linked product is on Amazon but I purchase mine locally.)
In lieu of the pickled ginger that often accompanies sushi, I thought the aforementioned pickled red onions might be a nice addition to the sushi bowls. (They were!)
For a special dessert (someone celebrated his 21st birthday!), we enjoyed another round of Mud Pie. I’m pretty sure that I could serve this for every special occasion and it wouldn’t wear out its welcome. When entertaining, the make-head factor is so helpful. (Because schedules have been crazy lately, I actually made this two weeks in advance, adding the salted hot fudge sauce, chopped peanuts－and a pinch of flaky sea salt😍－a few hours before serving.)
At the time, John was home for several weeks after his sophomore year in college before returning for a summer session. He loves overnight oats and requested these.
He got the rest of us back on board and I’ve been churning out so many servings that I started mixing the dry ingredients in individual jars to have them prepped and ready. I typically use blueberries and sometimes mix in strawberries and literally wake up thinking about this fruity, creamy, chewy meal. (I stir in a spoonful of toasted almonds and granola before serving, so there’s crunch, too!) Over the years, many readers have told me they appreciate the built-in portion control, flavor and filling nature of this easy recipe.
While John was home and before Christian headed to Maine for his job as a summer camp counselor, we spent an impromptu weekend in New York. The photos below are after an all-family workout at Soul Cycle and our subsequent (and completely fantastic) breakfast at Bluestone Lane Collective Cafe in the West Village. If you’re in the City, it’s worth a trip!
Since we’ve spent a lot of time in NYC and Maine, I was also thinking that a fun idea for future posts would be to share some of our favorite restaurants, cafes and activities in these places. As always, readers could chime in as to their recommendations. That way, there’d be an ongoing resource for anyone traveling to those areas.
Peruvian Green Sauce
The small amount of mayonnaise really brings the flavors together without tasting of mayo. For a somewhat different sauce, however, I want to try using an avocado in its place－or doubling the recipe and using 1/3 cup mayo and half an avocado. (Update: Most recently I added a quarter of a leftover avocado, leaving everything else unchanged. The taste was much the same but the consistency was slightly thicker. Keep this in mind if you prefer a thicker dressing or dip.)
Ingredients
- 1 cup (lightly packed) cilantro leaves (about 1 ounce; tender stems may be included)
- 1 medium jalapeño, coarsely chopped*
- 1 garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2½ teaspoons fresh lime juice
- ¼ teaspoon kosher salt
- ⅓ cup (69 grams) mayonnaise
Instructions
- Purée the cilantro, jalapeño, garlic, oil, lime juice and salt in a blender or small food processor until combined. Add the mayonnaise and purée until smooth. Transfer to a small bowl, cover, and chill until ready to use.
- Green sauce can be made 5 days ahead. Cover and chill.
- Tip: if your blender doesn't blend small quantities well, you may wish to double the recipe. (And once you taste it, you'll likely be grateful you did!)
Leave a Reply