THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN
This recipe is all about bringing fabulous things together:
- Sardines and Tapatio® hot sauce, and
- Huevos Rancheros and Fisherman’s Eggs.
I know, I know — I’m excited, too!
If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.
Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.
I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.
With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.
THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
Lettuce cups: the first time I’d heard of them, I was incredibly unenthused. It sounded like a sad attempt at making an exciting low-carb snack. But, since I’m a believer in the “Don’t knock it ’til you try it” rule, I tried them anyway and I was soon eating my own words because they. were. incredible.
But you don’t have to be experimenting with the low-carb lifestyle in order to enjoy these crave-worthy Hoisin Shrimp and Cashew Lettuce Cups. They’re crisp, refreshing, and brimming with big juicy shrimp and toasted cashews tossed in a lip-smacking sauce made up of hoisin, honey, and ginger.
Needless to say, these bad boys are a total crowd-pleaser. So if you’re still scratching your head over what kind of nosh to offer up at your Labor Day cookout, look no further.
Despite my current obsession with cherries, this cozy and belly-warming oatmeal lets the almond shine just as bright — if not brighter!
A few years ago, my sister-in-law introduced me to a signature Pittsburgh cookie that immediately turned me into an almond extract-obsessed monster: the Dusquesne Club Macaroon. If you’re from the Pittsburgh area, you’ve probably heard of it; if not, I can only *try* to explain this sweet treat in all of it’s glory.
With a delicately crisp eggshell texture on the outside and a soft and chewy texture within, the Dusquesne Club Macaroon is made up of a metric shit ton of almond paste, powdered sugar, granulated sugar, and eggs. It might sound simple, but the technique behind it is anything but… unless you’re a seasoned baker.
Which I am not.
So I’ve found other ways to indulge in the magical essence of almond paste — like with Blue Bell’s Bride’s Cake ice cream and with Method’s almond-scented hardwood floor cleaner. (Seriously, every time I clean the house it smells like Dusquesne Club Macaroons. It’s the small victories…)
And now, this toothsome oatmeal that is fit for royalty.
Uh, I can’t stop eating cherries.
Much like everyone else, I get incredibly excited over seasonal fruit.
Last month, I just couldn’t get enough blueberries; I ate them, I drank with them, and it was fabulous. This month, it’s all about my mad love for the highly anticipated ruby-hued cherry.
I’ve always been partial to cherry-flavored treats — freeze pops, fruit snacks, gummies — whatever the delicacy, red has forever been my jam. But over the years my tastebuds have matured, and now I’ll take a bowlful of actual cherries over that junky stuff any (and every) day of the week.
It was while snacking on these beauties last week when I got caught up in thinking about creating a fun and seasonal dish for the blog… and that I should probably save some of my cherries in order to do so.
(I didn’t save any. I had to buy another huge bag.)
I couldn’t bring myself to bake anything with them, however. I wanted to do something exciting — something unexpected! I wanted to bring something savory to life with these sweet ‘n juicy gems.
And I just happened to have a beautiful fillet of Ahi tuna to work with. Aw yissss.
Not all that is pleasing to the palate is pleasing to the eye. Take chili or lentil curry, for example: they both look like sludge, but we gobble them up without hesitation because we know they’re flippin’ delicious.
This dish may not be sludgy, exactly, but I can tell you that tossing egg noodles with pesto and mushrooms isn’t a recipe for *gorgeous*. (It’s amazing what a few sprinkles of fresh chopped parsley can do, though!)
It is, however, a 15-minute wonder that is effortless, quick, and tasty AF. Just what some of you need as the hectic school year creeps up, and just what my husband and I needed after some exasperating travel late last week.
And when I say exasperating travel, I’m talking about re-routed flights that caused missed connections, customer service desk blowouts, and traveling another four hours North from our flight destination in tornado warnings.
At least we made it out alive?
But we were sapped. We’re still sapped.
I really wish trains were less expensive…