dinnerwasdelicious:

Chicken Salad Sandwich

 

We feel zero shame in saying that we don’t always brown bag it.

 

It’s hard to be an adult. Sometimes we cannot believe that anyone on the planet has time to spend the day at the office, commute, make sure your plants/pets/children are clean and watered, put food in your face— potentially feeding others, maybe have a social life or deskank your house, AND still possess the forethought, motivation, clean pans, and stocked fridge necessary to make the next day’s lunch.

Leftovers make us more likely to save the cash of running to the deli next door, but present the problem of being boring and easy to forget in the fridge. The secret we’ve found to successfully taking your lunch to work is to make something that’s exciting— and working with a recipe that’s half done before you even started.

Chicken salad is tasty, nutrient-diverse, and impossibly satisfying. You can make a batch big enough to keep it in the fridge for four days with totally minimal effort— and not too many dishes. When you short cut it by using store bought rotisserie chicken, it is one hundred percent idiot proof. And probably more delicious.

Chicken Salad Sandwich

• 2 cups Grapes
• 4 stalks Celery
• 1 tsp Fresh Thyme
• A Handful of Fresh Parsley
• ½ Rotisserie Chicken
• ¼ cup Greek Yogurt
• ¼ cup Mayonnaise
• 1 tbsp Soy Sauce
• Lots of Black Pepper
• ¼ cup Pistachioes
• Good, sexy, crusty Whole Wheat Sandwich Bread, cut in fat slices
• Lettuce, of your choosing

Grab a big cutting board. Wash your Celery and Grapes, cut into bite size pieces; roughly chop the Parsley and Thyme. Set this produce aside in a large bowl with the Pistachios.

Pull, chop, shred, or otherwise remove the Chicken from its bones. This is the only time we will ever recommend you lose its skin. Because Ew.

Add the Chicken, Yogurt, Mayonnaise, Soy, and Pepper, being sure to mix thoroughly. If things look too dry, add another squirt of Mayo or dollop of Yogurt.

Park it in the fridge overnight in individual portions, and bring your Bread and Lettuce separately.

dinnerwasdelicious:

It’s 6pm on Sunday and it’s time to have a cocktail. Something to wind you down so you can be fresh the new week— or make your long neglected pile of laundry more fun to sort though while you desperately try to figure out how to dress yourself like an adult.

Grab a rocks glass, or something else short and wide. Find an Orange and your vegetable peeler, shave off a 1in wide strip of Zest, rub it around the lip of your glass, and throw it in. Shake in 2 dashes of Orange BItters, a splash of Campari, a bigger splash of Sweet Vermouth and 2 fingers of Bourbon or Rye. Vigorously stir with 1 big Ice Cube or a couple small ones. Drop in a Luxardo Cherry, and leave the jar close by for snacking.

it’s 9:12pm on a Sunday. you still need a cocktail.

dinnerwasdelicious:

Roasted Strawberry Rhubarb Buttermilk Ice Cream

 

The fact that Strawberry and Rhubarb season overlap is almost enough to make us go to church. Kind of like how flour and water alone turn into sourdough bread, or milk plus mold will someday equal cheese; only a higher power could allow such a perfect pair to come together for our gastronomic pleasure.

If dessert were a double act, Rhubarb would be Desi to Strawberry’s Lucy, Keenan to its Kel, Harold to its Kumar, Anne Perkins to its Leslie Knope. Rhubarb, while lovable, isn’t the tastiest or most memorable part of the dish. Instead it is the acerbic foil Strawberries need to taste their best, be their sweetest, and become basically everyone’s favorite fruit.

Rhubarb is full of oxalic acid, which is poisonous in large doses but incredibly useful in smaller. It gives an astringently mouth puckering tang to lots of our favorite produce though but it’s less of a flavor and more of a sensation. What it’s really good for is balancing the hell out of stuff that super sugary. The juicy, candy sweetness of fresh strawberries turns mellow and grown-up in the presence of rhubarb, while the near bland rhubarb gets wrapped up in the strawberries’ intensely floral perfume.

While these botanical soulmates are most often found in pies, we think that they are better matched in ice cream. The dairy rounds out sharpness of the rhubarb and showcases the more complex fat-soluble flavor compounds in the berries.

Roasted Strawberry Rhubarb Buttermilk Ice Cream

adapted from Jenni’s Ice Cream

• 1 pint Strawberry; washed, hulled, and quartered
• ⅔ cup Rhubarb, about 2 big stalks, cut into ¼ in chunks
• 3 tbsp Balsamic Vinegar
• ⅛ tsp Salt
• 1 cup Sugar
• 1 tbsp Vanilla extract, or 1 Bean, scraped
• 1 1/2 cups Whole Milk
• ¼ cup Buttermilk
• 1 ¼ cups Heavy Cream
• 3 tbsp Cream Cheese, nice and soft

Serves: 4-6 with about 1 qt of Ice Cream

 

Preheat your oven to 400°. Toss the Strawberries and Rhubarb together with the Balsamic Vinegar in a 13” x 9”  dish and roast until soft, about 15 minutes.

Puree about 2/3 of the Fruit and all of the delicious nectar it leaves behind. Reserve the whole Fruit chunks to fold in later.

Transfer the Pureed Fruit to a medium saucepan, add the Salt, Sugar and Vanilla, and cook over very low heat until reduced and syrupy. About 10 minutes.

While your Pureed Fruit cooks down, combine the Milk, Buttermilk, Heavy Cream, and Cream Cheese. Don’t let a few stray lumps of Cream Cheese stress you out, this business is going to be stirring for like at least a half an hour and they will work themselves out.

Carefully pour your Pureed Fruit to the Dairy goodness, and pour that into your ice cream maker.  We don’t know how your ice cream maker works so follow your manufacturer’s instructions for the rest, k?

Fold in the whole Fruit Chunks carefully during the last 5 minutes of stirring. If you’re into a soft serve texture— or you’re just impatient— serve immediately, but if you’re a human capable of waiting two hours and you want something that will hold its own shape, transfer your mixture to a air tight container and freeze.  Eat with tiny spoons because it has been scientifically proven by our mouths that ice cream tastes better that way.

It’s eighty fucking degrees in my apartment and all I want to do is lay in front of a fan and eat ice cream.

BECAUSE THEN YOU DESTROY THEM WITH DRAGONS

oldbonesanddust:

bellecs:

90’s Fashion: Christina Applegate in Don’t Tell Mom the Babysitter’s Dead (1991)

I’m right on top of that rose!

I HAVE BEEN WAITING FOR THIS GIF SET MY ENTIRE LIFE