Oven Baked Buffalo Cauliflower is actually a recipe I made yesterday for the first time, but it’s so tasty that I’m calling it a new favorite anyway. Preheat the oven to 450, then chop up a head of cauliflower, mix together half a cup of Frank’s Red Hot Buffalo Wing Sauce, a tablespoon of melted butter, a teaspoon or so of garlic powder and a dash of salt, coat the cauliflower and then roast it for 25-30 minutes until a little golden. It’s good hot, it’s good when it cools, it’s just plain good.
Skirt Steak Marinade with Chimichurri from Jocelyn at Grandbaby-Cakes knocks my socks off every time. I make it with flank steak, and it’s actually my favorite recipe to grill. I’ve tried the marinade with both apple cider vinegar and red wine vinegar, and I much prefer it with the red wine vinegar which is also used in the chimichurri. It’s a delicious cilantro/parsley/lime sauce, and adds such brightness to the steak. Jocelyn lists red pepper flakes as optional, but please don’t skip it when you make the chimichurri. It’s not enough to make it spicy but adds just a little more complexity to the herby and tart sauce.
Bang bang sauce is a currently a very popular condiment. We have it with chicken strips, fish, French fries, and more. Darian (now 12 and taller than I am) even likes it on cheeseburgers.
Chicken Teriyaki but not the actual recipe, the one from the comments section. Thanks Miko!
For 4 servings (8 thighs):
4 TBSP soy sauce
2 TBSP mirin
2 TBSP sugar
2 TBSP rice vinegar (do not use sushi vinegar)
some grated ginger
As you pan-fry the chicken you add the above ingredients and cook till all liquid is reduced. THAT’S IT. The ratio is soy (1TBSP per serving) = mirin + sugar. Add vinegar that’s 1/2 of soy.
Bacon Wrapped Jalapeno Poppers but add BBQ sauce on top of the bacon.
A Great Pork Chop Marinade from Nagi at RecipeTinEats is an accurate recipe title. It’s tasty with the chimichurri recipe above, and I almost always have the ingredients for the marinade handy. I’ve tried it both pan fried and on the grill, and very much prefer it on the grill.
This particular Mahi Mahi recipe is super tasty, and is super easy and quick to make. If I have an especially tart lemon, I’ll add a tiny bit of honey to the sauce.
Beef Bulgogi from Seonkyoung Longest is so tasty that it’s worth the extra effort and cost to track down ingredients that aren’t usually in my pantry. The bottle of Korean plum extract that I bought to make this inspired me to try more recipes from her website, and they have all been very tasty. I don’t get the thinly sliced ribeye steak as much as I’d like, but have had great success making it with skirt steak. She even has a recipe that uses ground beef if you need it even faster and easier to make.
These pickled red onions are a must for every taco and/or burrito and/or plate of nachos that I make. They are so quick and easy, but really kick up the brightness and overall tastiness of whatever they go on.