Oh, this salad. Not only is it full of bacon, lettuce and tomato flavor (and if you know me, you know that is hands down my favorite sandwich, because BACON) but it also is dressed with a creamy, dreamy buttermilk and blue cheese dressing that is all kinds of heaven. So, if you want to go to salad heaven, AND you want to know what I’ve been up to since I moved from my publishing job to my all Framed Cooks all the time job, read on and let’s make it!
This is a recipe for all of you who love tamales (raises hand!) but don’t have the patience to hunt down masa flour and corn husks to make the real deal. Which by the way you should absolutely do at least once in your life, and this recipe from Bon Appetit will tell you everything you need to know about that, but when you get a tamale craving on a busy Thursday, I highly recommend this recipe for skillet tamale pie. It’s got all the spicy pork and corn flavor, but yep, all in one skillet. And on a busy Thursday night, that is the next best thing for all you tamale-lovers out there…let’s make it!
You didn’t think I was going to sit out the craze that is Mississippi Roast, DID YOU? Nope, not this girl. Anything that is beef and slow-cooked and shredded and taking Pinterest by storm is absolutely going to make an appearance on my table. And while my mama did the initial research by making the original version, I of course needed to mess with success just a teeny tiny bit. Meaning that I followed the lead of the version in the New York Times and switched out some of the packaged ingredients for some fresh ones. Meaning that I served it on a bed of polenta, because I will take any excuse to serve things on a bed of polenta. But overall, this is pretty close to the real thing, so with great thanks and admiration to the inventors of this deliciousness, here’s my spin on Mississippi roast. Let’s make it!
Green Goddess dressing has the most perfect name EVER, because if ever there was a salad dressing that deserves to be called a goddess it’s this one. Because it is the perfect combo of spicy and creamy. Because it is full of fresh summer herbs that give it that gorgeous green color. Because you can whirl it up in your blender in about 10 seconds. Because it is not only your new favorite salad dressing, but it’s your new favorite dip and marinade. Do you need any other reasons to have a mason jar full of this wonderfulness in your fridge At All Times? Let’s make it!
Oh, buttermilk raisin coffee cake, you soft and tender thing, you. This is probably my favorite coffee cake recipe (and that is saying a lot, because I have yet to meet a coffee cake I didn’t like), probably because it is packed with juicy raisins and cinnamon and walnuts, and the buttermilk gives it just a teeny hint of tangy attitude. It also makes a nice generous amount because it cooks up in a 13×9 inch pan (and more on all that later), and is utterly and completely easy to make. You pretty much go from taking out the ingredients to pulling the golden deliciousness out of your oven in just under an hour, and then all there is left to do is wait for it to cool a little (So Hard!!) and then to slice it up and hand it out. You want coffee cake now, am I right? Let’s make some!
I will admit right here and now, I have a love/hate relationship with pork chops. I have an infamous track record of picking up perfectly innocent, juicy-looking pork chops at the market and then cooking the life out of them until they are drier than dry can be. However, the Southern husband is a big pork chop fan, so he has faithfully stayed by my side, eating dry pork chop after dry pork chop, waiting for the day that I will figure out how to make the tender, juicy pork chop of his dreams. Well, wait no longer, love of my life…oh happy pork chop day!