So, we all know what today is, right? That’s right…we mamas are getting our day in the sun, and in honor of that I wanted to share my favorite little sandwich with you again. We know you love us to bits and pieces all year long, but it’s still great to have a day where you bring us breakfast in bed and make us homemade cards and where we try our darndest to let you make whatever delicious treat you are making us for Mother’s Day without giving you all kinds of helpful advice about how you could be doing it better. That works best if the Mother’s Day chefs have fun but easy recipes to work with, and that is where these adorable cucumber goat cheese sandwiches come in.
This recipe for pineapple pork tacos came from my perverse love for all things summery and tropical in the middle of winter. (This also works in reverse, when I crave beef barley soup in the middle of July. At least I’m consistent!) Anyway, the good news is that unlike when I get a hankering for ripe local tomatoes in January, which is never going to happen, all the ingredients for pineapple pork tacos are just a trip to the supermarket away. And since this is made with pork tenderloin, which is the only cut of pork that I am reliably good friends with, it’s also quick. And scrumptious. Feel like some tropical supper tonight? Let’s make some!
Before I get started on telling you about this delectable chicken salad with goat cheese dressing, let me tell you about one of the cardinal rules of my kitchen, which is this: if we are grilling chicken, we make extra. I have an entire collection of recipes that call for cooked chicken as one of the ingredients, and pretty much no matter what it is, if the chicken is grilled it is twice as good.The ever-helpful Southern husband grilled chicken early in the week, so I had a nice supply of the extra in the fridge. Note: this only works if you say in a very firm voice, “I am using the leftover chicken for another supper in a few days, so please don’t EAT it.” I speak from experience.
Out of all the many many many appetizer and salad-type recipes I’ve written about on my blog over the years, this one is hands-down the most dramatic, the most delicious and the easiest one of them all. It’s just plain show-off beautiful, and you can make it in about ten minutes. No kidding. Ten minutes. I wish I could take credit for inventing all this fabulousness, but I can’t…more on that later. But I did make the version up in that picture there, and you can too!
This is one of those recipes that I feel slightly guilty about actually calling a recipe, that’s how dang easy it is. All it takes is four ingredients and about ten minutes to put it all together, and while it is wonderful alongside chicken or steak or whatever else you are cooking up on your grill, it is also just plain perfection all by itself. So with that, welcome to one of my all time summer favorites: tomato goat cheese salad.
I’ll be the first one to admit it – I’m a-skeered of souffles. They are fraught with peril, and the times I have worked up my courage to make one, I tremble outside the oven waiting for it to rise…and once it does, I tremble outside the oven waiting and watching for it to, well, deflate. But this easy, light, elegant puff of a skillet souffle? I’ve now made it over and over, and it comes out perfectly Every Single Time. Plus it is laced with creamy goat cheese and fresh herbs. Plus you can make it in a plain old skillet…no fancy souffle dish needed. You’re in, right?