This creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a twist on this Brazilian Chicken recipe my mom introduced me to a few years ago. Chicken and I are good buddies, I love it and will eat it every night if you let me. If you add warm spices and coconut milk, I’m there, with bells on, fork in hand.
Much like this peanutty-curry-chicken thing, I’ve made this dish so many times over the years that it’s slowly morphed into almost a completely new thing. I stuck with the original recipe’s spice combo: cayenne, cumin, turmeric, and coriander (from my fave spice shop: mine!). But I chopped up the chicken (bite-sized pieces expedite getting this goodness into my mouth), added a little chicken bullion, brown sugar, and extra veggies (flavor!), and stirred in some swoodles to round it all out (swoodles = spiralized sweet potatoes=💗).
Don’t be jealous, but we have one of the best little farm stands here on the OBX. I know you think yours is good too, and it’s true – anyone selling fresh produce straight or straight-ish from the farm is good stuff. But ours is a little blue shack called Tarheel Too Produce, run by the nicest guy named Ed, and I think I got all my veggies for this frittata for like 75 cents. Not really, but his prices are great and the quality is the best. My favorite is when the veggies are small, because I think they’re more flavorful that way, and still covered in dirt. Like, yes, I am eating from the earth, thank you very much.
Hello, May! You are here, and the OBX is gettin’ busy. The shop is busy, you guys are busy, we’re all busy. Thank goodness for this easy peasy lemon squeezy recipe for Beans and Greens with Sausage, loaded onto some crusty, olive-oiled bread. It’s good for you (hello beany fiber and greeny vitamin K and iron), it’s simple (hi, one pot), and completely delicious (talkin’ about you, spice and garlic). Let me not forget to mention you can eat it with your hands, unless you don’t enjoy using a big hunk of toasted bread as a utensil, in which case… you’re missing out on an important part of life. I mean… ⤵⤵⤵ … yum.
Good news, guys! Your new favorite recipe is here, just in time for Cinco De Mayo. Phew! This is one of those sneakily simple meals with a spicy kick, smoky-tasting roasted peppers, and chorizo-corn-cheese-loaded filling that will make your family/party crowd think you A) planned ahead (but you actually didn’t have to) and B) are amazing (this part is true). You know those meals, right? Yeah – good stuff.
Let’s get to it because I’m super excited to show you these pictures and how easily these Stuffed Poblanos in Tomato Cream Sauce come together. If you can multitask making the filling, charring the peppers, and warming the sauce, you go girls and boys. You go.
Can we get some claps and high fives for this juicy, melty, spicy, (beefy) twist on caprese salad? Juicy grilled burgers, melty milky mozzarella, sweet tomatoes, crisp bacon, and this new best thing ever: Spicy Basil Sauce. Hey, Spicy Caprese Burgers, I luh’ you.
I’m back with some creamy, spicy noods! We’re still comfort-fooding a little bit over here after saying goodbye to our sweet dog, Caesar, and omg does this Coconut Curry Ramen hit me right in the food feelz. It’s basically the sweet and spicy coconut curry sauce of your Thai takeout food dreams, made into a broth for ramen noodles, topped off with crispy mushrooms and an oozy, soft-boiled egg. Top to bottom, this recipe takes less than 30 minutes; most of your time is spent browning the mushrooms, which you could even skip if you’re in “don’t care, need food now” mode.
Joey and I are grieving the passing of our sweet dog, Caesar. We called him Bear most of the time… he looked like a bear with his enormous head. We said goodbye to him early Monday morning at 12 1/2 years old. I haven’t posted any sweet goodbyes to him on social media and have barely talked to friends or family about it because I can’t find the words to do him justice and because people’s honest and heartfelt condolences sometimes just make me sadder.
But, I find I can get on here and write in this place where I’m used to expressing joy and enthusiasm. I have so much of those two feelings for Bear. Today, they’re just accompanied by pain and loss. And that’s ok. New things are warming my heart this week: the Mexican food and flowers dropped off by our friends. The cards, warmth, and sympathy from coworkers. The steadfast support of our parents and families. And all the sweet memories of Bear. I am so grateful for his 12 1/2 years here and am overwhelmed with gratitude that we got to spend them with him. He was so good to us.
I am grateful for every second of his life and in the moments before he left his body, I am grateful that he opened his eyes and saw us and made soft noises. I am grateful that the doctors made him so comfortable. And I am grateful for the compassion these times expose in us afterwards. Despite the sadness, I treasure the rawness. Looking over at Joey and seeing him so sad but he’s looking back at me to see if I’m ok.
I am grateful for the many happy memories that come rushing back from Bear’s puppyhood, ones that have long been buried in the cracks in our minds. Him sleeping on top of our heads because he felt weird about sleeping in the bed when he was little. Him hiding under the bed when he saw his first raccoon on the deck. His healthy body running alongside the truck on the beach. His sweetness, playfulness, and kindness will live on in our hearts forever. He will live on with us forever.
If you’re reading this thinking gosh, she’s acting like she lost a family member. You’re right. And if you’ve never had an animal that sparked these kinds of intense emotions when they passed, I hope you someday do. Their impact on our lives is priceless. Their lives and their deaths are meant to make us grow and teach us things about ourselves. What Bear has taught me at this moment is to not be afraid, to take life as it comes, with grace. And to love those around me unconditionally. If you’re reading this, thank you and I ❤ you.
Creating something is therapeutic, cooking is a release, and sharing a meal helps us heal. These old recipes I’m sharing today are the comfort foods we so desperately need at times like these.
comfort food to nourish our hearts
*Because Caesar got really sick on a Sunday, we had to take him to a 24-hour emergency vet in Virginia. The staff at Blue Pearl Animal Hospital in Chesapeake were the most caring, attentive, and helpful people we’ve ever dealt with. They treated Caesar with such care and love, we couldn’t have asked for a better team of people to help us during such a difficult time.
Oh man, am I a sucker for a salad. Good salads. Like, reaaaallllly really good ones. This is because, I have a finely tuned Salad Lame-dar which easily detects such disappointing features as wateriness, blandness, and lack of crunch and contrast. Enter, my new sweetheart: Balsamic Steak and Apple Salad. Cannot get enough of this! Thinly sliced, seared flank steak, sauteed apples caramelized with a little brown sugar and balsamic vinegar, tossed with arugula, green onions, funky/salty blue cheese, and pralines… Aggghh! I can’t with this. I love it so much.
I see you, temperatures above 60 degrees… I’m here for you random daffodils popping up on the corner… And I am living for you, flip flops! It’s springtime! Fire up the grill, give me an icy cocktail, and turn the music up, pleeeeeaaazzze! We’re putting the bacon on the mushrooms on the swiss on the burgers today. Specifically, a bacon/mushroom/onion/beer reduction. Mouth: watering. And guess what? It’s super simple. Cook bacon, sizzle mushrooms and onions in the fat, slosh in some beer and let it bubble for a minute or two. Ta da: the best burger topping you’ve had all year. 2019 is still young, there may be some legendary burgers yet to come, but today – this one’s it for me.
Breakfast for dinner fans – hands up🙌! Okaaaaayyy, living life on the edge today and having breakfast tacos for dinner. Joey and I watch a show on A&E called 60 Days In, where people volunteer to go to jail, undercover, for 60 days to gather information on jail operations. The last episode we watched, the participants who’d done their time were released to a hotel room where the producers had arranged takeout food to be waiting for them- whatever they had requested that they’d most like to eat after having jail food for 2 months. It got me thinking what I’d request… At the time I thought a fried chicken sandwich but I think these Chorizo Potato Breakfast Tacos might be my actual truth. My spirit meal. My one true food love.