dirty rice bowls

Let's talk comfort food.  Hearty, southern, one-pot meal kinda comfort food. 

We're just settling into that long stretch between January and spring where everything seems to get all out of sorts. In January, everyone is ready for a fresh start, but February brings the evitable crash of our hopes and ambitions.

For the for one thing, the weather is a mess here in the Southeast. One day is bright and cheery with a high of 62, the next is drizzly and 32. Back and forth, up and down. Not helping things... People seem to be a bit of a mess too... moving, job changes, impending weddings, the flu, mid-semester blues... anything and everything stress.

I'm right there with them.  One fine January day, I was up at the crack of dawn and tackling my to-dos, the next thing I know I'm waking up at 7:30 with only have fifteen minutes to toss my hair into a ponytail and rush out the door.  Those "off" days (or weeks... or months), fraught with disaster, matted hair, and grim skies, can be brightened with a little bit of Louisiana cooking.    

Black-eyed peas, olive oil, and diced onions transform sleek, plain grains of basmati rice like a touch of sun livens up pale cheeks.  Warm chicken coated in Old Bay seasoning and baked quickly lends both flavor and heartiness to these saucy bowls of rice. The best part... This meal only takes 30 minutes to throw together. It's quick, nourishing, and simple... just the thing for an achy day.

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Orange Ginger Chicken

One of the biggest challenges of working is creating healthy, fast weeknight meals. Sometimes, it's just easier to order take-out or pick something up on the way home. Even freezer meals start to look appealing after a long day.  However, this spunky meal defies exhaustion.  With simple ingredients and quick prep, orange ginger chicken is one of my go-to meals.  A few nights a month, I'll whip this up after work and Jason and i never seem to grow weary of it.

Soy sauce, grated ginger, orange marmalade, and honey blend to create a light, zesty marinade. The seared chicken is tender and packed with flavor.  Steamed broccoli, snow peas, and peppers add the finishing touch. 

If you are gluten-free, be sure to use La Choy Soy Sauce or San-J Organic Tamari Soy Sauce.  I like La Choy cause it is cheap and tastes a little on the salty side... Plus, it's fun to say, La CHOY. But, I think the San-J is better for you. :)

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seven layer soft tacos

 

Three words. Seven. Layer. Dip.

Seven layer dip has got to be one of the best things ever, right?  If it happens to come to a party I'm attending, you will find me camped out right beside that casserole dish streamlining dip from dish to plate to mouth as the night goes by.  Whoever thought this idea up seriously deserves an award.  Layers of guacamole, sour cream, taco meat, cheese, and beans.  Holy moly!  So easy, but it yields this sloppy, addictive, amazing dip that vanishes from party spreads.

So, when I was making tacos the other night, I realized I really just wanted seven layer dip.  In fact, I really just wanted to be at a party.  Who else makes tacos decked out in a vintage dresses and heels?  But, it was Tuesday and there were no parties to be found... So, rather than tossing my tortillas back in the fridge and my heels back in the closet, I just grabbed a few more ingredients and assembled my tacos a wee bit differently.  

Wait a sec. How is this taco different than any other taco, you ask? Well, spreading the guac and beans across the entire tortilla made every bit LOADED and mean LOADED with flavor. It actually tasted better than a chip topped with that glorious dip.

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