Un-Recipe Files - Mango with Lime and Chile Salt

Perfect Pairing: Vegetable Peeler

So there have been a few changes recently in the Lam fam!  At the end of July we moved into our new home in Bettendorf, Iowa.   We were in transition for a few months until we closed on our new home.  We absolutely loved living with my parents at the lake (AKA: my favorite place on earth).  It was great to have time to relax after moving from Chicago and before moving into a new home.  Friends, moving is stressful!  Fortunately we had an army of helpers that actually made moving fun!

Chris and I are loving our new home and neighborhood.  I miss Chicago restaurants and our friends there, but that is about it!  Moving into a new state/home may not be the biggest news for us…. We are expecting a little one in January!

We are both over the moon excited to grow our family and become parents.  Fortunately I have felt great and have really enjoyed pregnancy.  Now that we are moved in and the final box has been emptied we can focus on all things baby!  I am truly pinching myself over all our blessings.  God is good!

One of the most common questions I get is if I am having any odd food cravings or aversions.  While I haven’t been dipping pickles in Nutella there are some foods that speak to me.  In fact, they call out to me.  I am loving cereal, fruit, anything pickled and carbs in general.  The only aversion so far has been certain vegetables.  I will love them one day and detest them the next day.  The pregnant body/mind is a fascinating thing. 

In addition to green grapes and blueberries I have been eating a lot of mangos.  Fortunately they have been on sale at our local grocery store so I can feel good about adding them to the cart every trip.  My mango obsession actually started before I was pregnant.  During our vacation to Cabo this year I discovered the Mango Man.  I kept seeing people eating mangos on a stick or in a bowl with something red sprinkled on top.  My curiosity got the best of me one day when he was on the beach in front of our hotel and I ponied up the cash to try one.  

Holy smokes.  Game changer.  Mango Man would peel the mango with lightning speed, chop it with a machete, squeeze fresh lime juice on top and sprinkle with chile lime salt.  The whole thing happened in about 15 seconds.  I quite literally chased him down the beach the rest of the trip. 

I started doing my own version of this once I was back home.  Sometimes I use a chile lime salt (like this) and sometimes I use my wedding Sriracha Salt.  You can also just use a sprinkle of good kosher.  The combination of the sweet ripe mango, tangy lime and spicy salt is perfection.  The perfect pairing, my friends!  I had always scored and peeled the skin off mango in sections but after seeing Mango Man’s methods I started using my trusty veggie peeler and was amazed with the results.

Eat and enjoy!!

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Un-Recipe Files: Warm Mini Pesto Sandwiches

   

One of my favorite summer traditions are TGIF dinner cruises.  On Friday evenings we will pull together an easy meal of sandwiches, veggies/chips with hummus/dip, Bing cherries, and an easy portable dessert.  Oh, and wine.  You must have wine on TGIF cruises!  All of this needs to be pulled together in time for sunset on the lake.  Add in some good cruising music from Joshua Radin, Amos Lee, Iron and Wine, or Norah Jones and you pretty much have perfection.  On a boat.

We usually make these simple, but deceptively delicious, sandwiches.  Start with a small, soft roll.  We usually get them straight from the grocery store bakery.  Add your favorite deli meat, half a slice of cheese (provolone, cheddar, pepper jack, etc.).  Now for the special sauce.  Mix up a quick pesto aioli using equal parts of pesto (store-bought is fine) and mayo.  Wrap up the sandwiches in a square of foil and bake in a 300 degree oven until the cheese is melty. 

Plan on two or three per person.  They are always a hit!

One year ago on Perfecting the Pairing: Grapefruit Mojitos

Two years ago on Perfecting the Pairing: Mini Chile Cheese Corndog Muffins

Three years ago on Perfecting the Pairing: Lemon Trifle

Four years ago on Perfecting the Pairing (My very first recipe post!): Parmesan Thyme Crackers

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Un-Recipe Files – Strawberry and Prosciutto Grilled Bread

  

This is such a simple and delicious appetizer.  It received rave reviews every time I made it. 

Cut a loaf of French bread in half lengthwise.  In a small bowl mix olive oil and a good dose of salt and pepper.  Brush the seasoned oil on the cut sides of the bread and grill until lightly charred and toasty. 

This cutting down the center thing was a revelation.  In the past when I grilled bread (like for this whipped ricotta appetizer) I cut individual pieces of bread, brushed with olive oil, and then grilled each one.  Then one time my cousin’s husband was helping me in the kitchen and did it in two large pieces.  Duh.  Why didn’t I think of that??

After the bread is perfectly grilled slice into pieces, top with strawberry jam or preserves, and then top each piece with some prosciutto.  Of course, if you can get your hands on some homemade strawberry jam that is the best.  I’m spoiled.

It is salty and sweet and chewy and crispy all at the same time.  Yum.  I'm hungry.

One year ago on Perfecting the Pairing: Pesto Turkey Burgers with Goat Cheese

Two years ago on Perfecting the Pairing: All Purpose Breakfast Casserole

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Un-Recipe Files: Personalized S’Mores Bar

            

Last year we started a new tradition we like to call Wienerpalooza.  It is a super classy event, as you can imagine.  Basically it is an al fresco party where we serve all sorts of hot dogs and brats cooked over the fire with plenty of toppings.  

You can read about last year’s event on my Mini Chile Cheese Corndog Muffin post. 

Most of the same people were in attendance this year.  We planned it so that it would happen during my best friend’s annual lake visit with her family.  

Love this family!

We had beautiful weather again this year.  I love to see the cute kiddos running around playing.

This was Callie sneaking chips last year.

And this year!  So cute.

There were two new guests this year….

Last year they were just a twinkle in their mama’s eyes and a bump in their belly!

For dessert we did a personalized S’more bar.  While the original s’more is pretty great why not improve it with chocolate graham crackers and a variety of candy?  

My personal favorite was a Reeses instead of the standard chocolate.

I think the personalized s’more bar will be happening every year!

One year ago on Perfecting the Pairing: Lemon Orzo Salad

Two years ago on Perfecting the Pairing: Payday Bar Cookies

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Un-Recipe Files – Grilled Seasoned Potatoes and Brussels Sprouts

 

I just returned from a magical vacation in the happiest place on earth!  It is going to take some time to adjust to reality.  Everything really is just magical in the Magic Kingdom.  I went with family, including two of my adorable nieces.  It was so fun to see Disney through the eyes of a child. Although, I still feel like a child when I am there!

 

The precious moments were too numerous to list, but here are a few favorites.

 

We also had a lot of good food at WDW.  While it was fabulous, I was ready to get back to some simple, healthy, home-cooked food. This simple preparation of brussels sprouts and potatoes on the grill is just what I had in mind.

For the sprouts, cut the ends off and then cut in half, toss with olive oil, salt, pepper, and some of your favorite seasoning.  Grill in a basket until lightly charred and tender.

 
Here is what you do for the potatoes.  Scrub the spuds, poke a few times with a fork, microwave them for about 5 minutes, cut in half, score the insides lightly, drizzle with melted butter or olive oil, season with salt, pepper, and your favorite seasoning. 

Make a tray out of foil and place on the grill.  Cook until the potatoes are tender and start to brown. 

 

I made this entire meal on the grill in under 30 minutes, start to finish.  Stay tuned for the salmon recipe.  It is a favorite!

 

 

One year ago on Perfecting the Pairing: Thai Peanut Pasta Salad

 

Two years ago on Perfecting the Pairing: Summer Corn Salad

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Un-Recipe Files – Avocado and Strawberry Toast with Feta and Honey

This spring I was lucky enough to go on a girl’s trip to Nashville to celebrate two very special birthdays with 11 other lovely ladies.  We. Had. A. Blast.   I had no idea Nashville was such a fun city!  Of course, this particular group of girls made Nashville extra fun that weekend.  We knew we were off to a good start when we walked into our hotel room and saw the incredible balcony.  It got a lot of use that weekend.

 

If there was a theme to the weekend it was probably something like, look ridiculous and be proud of it.  What started off as a denim only event quickly morphed into creating ridiculous outfits in general.

 

This one had a practical purpose as well.

 

 

You didn’t want to get caught walking alone in case someone thought that is actually how you dressed.  We were much better as an entire unit.

 

Nashville was hopping that weekend because of the Rock n’ Roll marathon and incredible weather.  The bars were all pretty much at capacity!

 

The weekend was in no way gourmet.  There was a lot of junk food consumed.  A lot.  Even though it was 99% bad, there was one meal that shined for me.  The first morning I walked to a nearby coffee shop with some girls to pick up breakfast and iced coffee.  The coffee shop specialized in healthy, local, organic ingredients.  I ordered avocado toast since that is one of my favorite things. They suggested adding strawberries, feta, and honey.  Why not?

 

Oh my goodness, I could not believe how delicious this combination was!  I was immediately obsessed.  It wasn’t long before I tried it at home.

 

There is no real recipe here.  Just mash up a ripe avocado with a pinch of salt, spread on some good quality toast, top with sliced strawberries, a drizzle of honey, and a sprinkle of feta.  Perfect for breakfast, a light lunch, or a snack.  It is crazy good.  Thank you Nashville for giving me this great idea and a ridiculously (emphasis on ridiculous) fun weekend.

 

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