Category Archives: Side Dishes

Asparagus with Bacon Sabayone

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This was one of the dishes I made when I had my great idea to cook a gourmet type meal for Kevin the other night. I have been making so many pasta dishes, soups, and Mexican food, I figured some red meat and fancy sides would put a smile on his face. Well I didn’t count on the smile being one that came from watching me run like a chicken with my head cut off in the kitchen trying to get everything done at once. That smile is not a fun smile for me.
Not that he complains, well OK he does complain but I know it is just to stir me up and make me crazy, but I do know his true love, aside from me I hope, is steak. A nice big ribeye steak preferably, cooked just enough to get it to lay still on the plate. We do both share a love for rare meat. I used to tell waitresses I wanted my steak cooked just long enough that a good vet could get it back on it’s feet in a few minutes!
Sorry to gross anyone out that doesn’t like their meat that way. I will go back to the meal. Ribeye is too pricey to eat all of the time, so I have been trying to find steaks that he will enjoy without saying they are too chewy. Hangar steak is one of them but they are too hard to find. So flat iron steak is another way to go. Especially when it is cooked medium rare it is very tender and not chewy at all. I am really not much of a red meat lover anymore but this is one of those steaks I do enjoy.
So now I can’t just salt and pepper the steak and cook it right? I mean that is great once in a while but I seriously doubt it would make for an interesting post for you all. Kevin doesn’t like sauces much but I figured a nice red wine sauce with a little bite of mustard would compliment the steak and make him smile. I was right, he loved the sauce YAY!! (See the steak recipe here)
Oops, I need to talk about the asparagus right? Sorry, got side tracked. If you want to see the recipe for the steak I have been babbling about take a look here

One thing we do both agree on is that asparagus is one of our favorite veggies. Normally I just steam it and then toss it in a hot skillet with a bit of olive oil, or sesame oil, and salt and pepper. Simple and tasty. But again I was trying to be “gourmet” so I decided to do a sabayone, and of course you have to have bacon right? I was very nervous about trying a sauce I had never made before but determined to make it.
I was really surprised at how easy it was to make. Except for having to whisk for about 4 minutes non stop, good upper arm work out, this was a pretty easy dish to get together.
Neither one of us had ever had sabayone before so it was fun to try something new. Big plus was we both really really liked it. I almost made it again for Christmas. 
Asparagus with Bacon Sabayone
4 strips bacon, chopped
1 bunch asparagus, woody ends trimmed
4 eggs yolks
3 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chives, chopped
Cook bacon until crisp. Transfer to a paper towel to drain, reserve the drippings
Bring a pot of water to boil, add salt and asparagus. Cook for 4 to 5 minutes, drain and reserve.
Combine egg yolks, water, vinegar, mustard, and cayenne pepper in a heat proof bowl set over a simmering pot of water. Whisk until sauce thickens, about 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings. Add salt and pepper if needed.
Serve sauce over asparagus and top with reserved bacon and chives.
ENJOY!!
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Roasted Ranch Potatoes

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Do you sometimes get stumped about what to make for a side dish? I know I sure do. I always defer to potatoes or rice when that happens. But potatoes and rice can get pretty boring right? Sometimes I come up with ideas right off the top of my head, other times I head to my good old standby Pintrest!! I have a TON of things pinned so there is plenty of things to choose from. This was one of the times my creative juices were just not flowing. I fired up the computer, popped on to Pintrest, and found this dish that I had saved as one I wanted to work on.
When I say “work on” I mean I find dishes that sounds awesome to me but I want to lighten them up maybe, or use some different ingredients. This was one I wanted to lighten up. I was a bit nervous about taking out all of the “good stuff”. I thought maybe it would lose the flavor. But boy was I wrong! There is the familiar zip of Ranch dressing but a lighter version. YAY!!! A winner!

I know these aren’t the best pictures. I am trying to figure out my photo situation with it getting dark so early now. But at least you can see all the crispy and creamy goodness!!

Roasted Ranch Potatoes
Adapted from a recipe on My Gourmet Connection

  • 1-1/2 lbs baby yukon gold potatoes
  • 1 tablespoon canola oil
  • 1 large clove garlic, very finely chopped
  • 1/4 cup low fat buttermilk
  • 3 tablespoons greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons fresh chives,chopped
  • Salt and freshly ground black pepper to taste
Preheat the oven to 425°F. Spray a shallow baking pan with nonstick spray.

In a large bowl, toss the potatoes with the canola oil and season with salt and pepper. Arrange in a single layer on the prepared baking pan and roast until tender, 20 to 30 minutes. Lower the oven temperature to 375°F.

While the potatoes roast, whisk the buttermilk, yogurt, vinegar, thyme, and chives together in a bowl.

Spray an ovenproof casserole with nonstick spray. Add the roasted potatoes to the bowl with the buttermilk mixture and toss to coat. Transfer to the casserole, return to the oven and bake until bubbly, 10 to 15 minutes.

ENJOY!!

Pasta with Caramelized Onions, Brussels Sprouts, and Apples

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I have been trying to come up with some new side dishes that include ingredients that you might not think about using together. I of course have a difficult time not using pasta or rice because, well I a just a huge pasta lover. Rice runs a close second. So I knew I wanted to start with one of those as a base. Pasta of course won the battle. Caramelized onions are another love of mine and I like to use them in many of my dishes. Shoot, sometimes I just caramelize a bunch of onions to have in the fridge so I can use them on sandwiches or in omelets.
Just over this past year or so I have discovered that I really enjoy Brussles sprouts. When I was a child I couldn’t stand them. Mostly because all my Mom did was steam them with no seasoning. I didn’t like that strong cabbage flavor, I didn’t like them hard, and I surely didn’t like the smell of them cooking! So when Kevin and I were looking through some food magazines before Thanksgiving last year, we ran across a recipe using Brussels sprouts and Kevin told me liked them and wondered why I had never made them, I decided I needed to let my childhood aversion of them go and give the little green guys another shot.
OK so now I have pasta, onions, Brussels sprout, but I knew I wanted another level of flavor. I decided with the bitterness of the Brussels sprouts, and the smokiness of caramelized onions, i wanted to add something sweet to balance it all out. What came to mind? Apples. I mean I do live in Washington and right now you have a difficult time going anywhere without tripping over an apple! OK I am exaggerating a bit, but there are a butt ton of apples available in Washington right now!!

I had the major players for the dish but now had to think about how I wanted to put it all together. I of course turned to my favorite liquid, wine! I don’t know which I do more of, cook with wine, or drink wine. I am a huge wino errr wine connoisseur and really enjoy trying different wines to boost the flavors in some of my day to day dishes. While I was cooking with Heather (my son’s girlfriend) last night she asked me what things she could do to pep up some of the less expensive dishes she might be making. I told her that a little splash of wine, fresh herbs, or even lemon juice, can give a dish a whole new life.
So now we are down to make this dish. When Kevin came home and asked what was on the menu I told about the dish I had come up with. He gave me a funny look. When I questioned him as to why the look. He said it sounded good but he would have never thought to put those things all together in a dish. He said he was still very excited to try the dish, especially when I told him I had decided to add bacon as well. Bacon makes everything better right? I just thought the saltiness would be a nice addition and remembered a dish I made last Christmas that had Brussels sprouts as well as bacon in it and they played very nicely together.
Now we are down to make this meal. I was making my Pesto and Mozzarella Stuffed Chicken Breasts as well, so I had many dishes, pots, and ingredients all over my kitchen counters. OK remember I told you my new kitchen is small? I mean it is seriously small! Like so small you have to go outside to change your mind small!! Now that you know that, picture counters covered, and two people in the kitchen, one of which is on the verge of a panic attack! Why was I loosing my cool? Well again you have to remember I have never cooked on an electric stove. WOW who knew that it is sooooo different from gas and why did they not beat  this information into my head?
I prepared the chicken easy enough, minus the heart attack I damn near gave Kevin (see above linked recipe for my attempt on Kevin’s life), and had all of my veggies chopped and ready to go. I cooked the bacon and removed it to drain. Then place my little green buddies cut side down in the bacon dippings to get a nice browned edge on them and crisp them up a bit. Once they were browned I was going to add my onions and then cook them both down a bit to caramelize them. However my stove had another plan for the dish. After placing just a few of the sprouts in the pan I realized that they were going to burn before I could get the others in the pan to join them. Now I am trying to grab sprouts out of a hot pan and panicking trying to figure out how I am going to get them to cook evenly. Kevin calmly stepped in and took over. He removed the pan from the heat long enough for me to place all of the Brussels sprouts in it and then returned it to the heat. 
I know it seems simple, but at the time I was arguing because the pan should be hot to sear the Brussels sprouts and I was cooking it the way I always do. Mind you I was saying these things in the middle of bouncing around and muttering like a mad woman saying things like “wait..will that work” “but….I never do it that way” “God bless America this is going to burn” and (almost in tears) “I am going to ruin this dish”. Yes, not my coolest moment folks. But I allowed Kevin to take over for a bit, and he smoothly took me to a calmer place and I was able to step in and take over. Finishing the dish without another hitch, and feeling like a complete idiot for my previous freak out. He just smirked at me. Hey he owed me one right?
Pasta with Caramelized Onions, Brussels Sprouts, and Apples
6 slices of bacon, chopped
10 to 12 ounces of Brussels sprouts, trimmed and vertically halved
1 medium onion, sliced
3/4 cup chicken broth (can sub Vegetable stock for a vegetarian meal)
1/2 cup dry white wine
1 apple (recommend Honeycrisp), cored and chopped
1/2 box of spaghetti noodles
1/4 cup grated Parmesan cheese 
Kosher salt and ground black pepper, to taste


Cook bacon in a large, heavy-bottomed skillet over medium heat until fat is rendered and bacon is crisp.  Remove bacon with a slotted spoon and drain on paper towels, reserve.

 Increase heat to medium-high, place Brussels sprouts cut-side down in the pan and cook without stirring, until sprouts begin to crisp and brown, about 2 minutes. Add the onion and toss to combine with the sprouts, cooking and stirring occasionally, until onion begins to turn a golden brown. Add the broth, wine, andapples, scraping up any fond from the bottom of the skillet, and bring to a fast simmer. Cover, reduce heat to medium,  cook 10 minutes.

Meanwhile, cook the pasta per package directions, reserving ¼ cup of the cooking water. Transfer pasta to the skillet with the sprouts and liquid and toss continuously over medium-high heat for an additional 1-2 minutes, or until most of the liquid is absorbed. Add reserved cooking water a bit at a time if needed. Add the Parmesan cheese, season with salt and pepper and  top with reserved bacon.

ENJOY!!

This post also shared on Morsels of Life

Spicy BBQ Baked Beans for #SundaySupper

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Ah yes, football season is back!! Be still my heart! I have been an avid football fan since I was 16. Now we wont discuss how many years that is. Let’s just suffice to say that it has been a long damn time!! In our house there are only two things that will bring everything to a dead stop and you will find all faces glued to the TV. NASCAR and football. Both of which I have enjoyed for the same amount of time.


Growing up in San Diego I became a Chargers fan and I when I did I did it full force. I can remember the year they lost in the playoffs to the Bengals. I, as well as thousands of fans, went to the stadium to wait for them to fly back. It poured the rain, we didn’t care. People started BBQs and a band showed up. There were TVs and people gave a us a run down as to where the Chargers were and when they would be there. It was midnight by the time they arrived, but we didn’t care. Now I live in Western Washington and have developed a love for the Seahawks as well. I have sat in the rain, snow, freezing wind to watch them play. Yes my friends I guess die hard could also mean a bit obsessed. 
Those years have passed. I enjoy the games in front of my TV on a comfy couch. No rain and I get instant replays!! BONUS! But I have never lost my love for tailgating. I love to have friends over, cook up a bunch of grub and have a few cold ones, all while arguing over who is going to win and if that was a bad call or not.  But football, fun, and great food always go hand in hand for me!
Spicy BBQ Baked Beans

2 tablespoons olive oil
6 slices of bacon, chopped
1 large onion, chopped
5 cloves garlic, minced
6 jalapenos, chopped (seeds and ribs removed if you want to bring down the heat level)
BBQ sauce (recipe below)
6 cans Great Northern Beans, drained
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Meanwhile in a large heavy bottomed pot heat olive oil over medium-high heat. Add the chopped bacon and cook until the fat renders, stirring occasionally, about 5 minutes. Add the onions, garlic, and jalapeno and cook until the vegetables soften, about 5 minutes. Add the drained beans and BBQ sauce. Heat to a simmer, then cover and reduce to low. Cook for 45 minutes, stirring occasionally). Remove the lid and cook until the sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.

ENJOY!
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The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday

http://bobbiskozykitchen.blogspot.com/2012/09/turkey-sausage-stuffed-zucchini-boats.html

Lemon Basil Pasta

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Last week, for Food Star Friday, I made Giada De Laurentiis’s Shrimp Fra Diavolo. But I wanted to make a pasta to go with it (of course since I am a pastaholic). I knew I had  lemon and basil, and figured they would play well together along with the flavors of the shrimp. They really really did. As a matter of fact I loved the pasta so much I had leftovers that night and added some bacon to it topped with a fried egg (fried eggs are another new obsession). I seriously want to come up with more recipes using this pasta dish as a base, I really really love the freshness of the lemon and basil together. 
The family felt the same way. Kevin always tell me I make too much pasta (ha like there is such a thing), but this did not end up being too much after everyone had seconds. I was lucky I hid a little bit of it so I could enjoy my late night pasta dish!
If you are looking for a side dish for a fish or seafood recipe I would highly recommend this one!

Lemon Basil Pasta

  • 1 pound spaghetti 
  • 2/3 cup olive oil
  • 1 cup grated Parmesan (a couple good handfuls)
  • 3 lemons, juiced and one zested
  • 1/2 cup fresh basil leaves, 1/4 cup chopped, 1/4 cut into chiffonade for garnish 
  • Salt 
  • Cracked black pepper


  • Cook the pasta in a large pot of boiling salted water according to package instructions. Reserve a cup of the starchy pasta water to thin the sauce if necessary, drain pasta and return to the pot. While the pasta is cooking, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. 

  • Toss the pasta with the lemon sauce, add a 1/4 cup of the reserved pasta water at a time as needed to moisten. Stir in the 1/4 cup chopped basil. Season with salt and pepper. Garnish with lemon zest and remaining basil. 

  • ENJOY!

Creamy Latin Style Pasta Salad for #laborday #sundaysupper

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Happy Labor Day everyone! I was trying to think of something different than my usual BBQ regulars. I knew we were grilling steaks and making a spinach salad but I wanted a pasta salad, because well, I love pasta. I decided to go to my Southern California roots do something with a Latin/Mexican flair. I was watching Simply Delicioso with Ingrid Hoffman and saw a pasta that she was working on and it gave me TONS of ideas. But you know that as a food blogger I can never leave anyone’s recipe alone, so off my little mind went with ingredients dancing in my head. I figured go big or go home, so I threw all of my favorites at this pasta, well not ALL of them, but most of them. Wow, who knew that my little thoughts would go so far?

I love it when my little mental foodie trips take me to a good place, and this of surely did! There is creaminess, spicyness, all of the things you would want from a great side dish. I know I have said we love things hot here, but trust me this is not too hot. You will love every bit of this pasta salad. I will bet money on it!! Kevin said that from now on if someone asks us to bring a dish to a BBQ this is the one we are bringing!!

Creamy Latin Style Pasta Salad

1 pound curly pasta (rotini, cavatapi)
1/2 fat free condensed milk
1/4 cup olive oil
1 cup diced ham
1 cup crumbled Queso Fresco (can sub feta) cheese
1 red bell pepper, seeded and chopped
2 jalapeno pepper, seeded and chopped
1 small red onion, chopped
1/2 cup packed fresh cilantro leaves (a good handful), chopped
1 lime, juiced
1 can black beans, drained and rinsed
1 avocado, diced

Bring a large pot of salted water to a boil. Add the pasta, cook according to package directions. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, Queso Fresco or feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, onions, jalapeno, black beans, and avocado. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

ENJOY!!!

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!
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Mexican Grilled Corn

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I was making my Mexican Style Slow Cooker Chicken and couldn’t decide on a side dish until I remembered this fantastic corn I used to have all of the time at the Del Mar Fair in San Diego. You can get some wacky food at the fair, but I past up the deep fried Twinkies and cheesecake to head straight for this grilled corn. It is sweet and salty all at once. It is the perfect balance! But as much as I loved it, this again was another recipe I had never tried at home.
I really hate it when I underestimate myself. Sometimes I make things seem so much more difficult that they are in my head. Once I sat down and really thought about the flavors in the corn the wheels started turning in my head (no smoke came out I promise). I knew there a fantastic combo of flavor. After trying it a few times and not coming up with exactly what I was looking for I tried this and BAM there it was, the wonderful flavors I was looking for. I had flash backs of all of my years at the fair and it was wonderful. The family may not have had the flood of memories but I can promise you there will be memories from now on!!

Mexican Grilled Corn
  • 4 ears corn
  • 1/2 cup plain low fat yogurt
  • 1 1/2 cups fat free sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated cotija cheese 
  • 1 lime, juiced
  • Red chili powder, to taste

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the yogurt, sour cream and cilantro together. Grate the cotija cheese in another bowl. While the corn is still warm slather with yogurt mix. Squeeze lime juice over the corn, Season with chili powder and generously coat with the cheese. 

ENJOY!!

Cilantro Rice with Lime and Serrano

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We have kind of been on a rice kick lately. Whenever I come up with a main dish and I ask what sounds good for a side everyone says “rice please”. Well I love rice as much as the next person, but just plain old rice? Umm no. I mean I have been known to put a little butter on rice with soy sauce and Sriracha and just about make a meal out of that, but that is not very often. So of course when rice is requested I have to come up with a new and different way to flavor it up. I always cook my rice in chicken stock, but you need more than a little clucker juice to make it interesting right?

Just like my Lemon Pepper Rice, I want to compliment what we are eating so I loved the sound of a recipe I found on Creative Culinary. I loved the ingredients and I loved that it could be warm or cool so no juggling getting everything done at once. I of course tinkered with it a bit but I can tell you that everyone that ate loved it too! I think the dressing on it’s own would be fabulous on a salad!
We had this with a Mexican style chicken and it was perfect. I love the combo of Serrano/lime/cilantro. Cilantro is one of my all time favorite herbs to use. The lime just gives it that nice fresh “pop” and again you can remove the ribs and seed from the peppers and adjust the amount of peppers you use to suit your taste. 

Cilantro Rice with Lime and Serrano
adapted from Cilantro Serrano Mexican Rice by Creative Culinary
2 cups white rice
3 1/2 cups chicken stock
2 limes, zested 
1/4 cup fresh lime juice
2 Serrano peppers, finely diced (1/3 for the dressing and 2/3 for the rice)
1 1/2 cups (packed) fresh cilantro, chopped
1 cup plus 1 tablespoon olive oil
5 tablespoons white wine vinegar
6 cloves of garlic, chopped (separate out 2 for the dressing)
1 teaspoon ground cumin (I used McCormick’s Roasted Ground Cumin)
1 large white onion, chopped
For the Dressing:
Place 1 1/4 cups of the cilantro, 1/3 of the Serrano, 2 cloves garlic, white wine vinegar,  zest of 1 lime, and cumin in a food processor and blend well, adding the olive oil as it mixes. Set aside.
For the Rice:
 Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the remaining Serrano pepper and onion to the pan. Saute until the onion is translucent, about 7 minutes. Add the garlic and cook for an additional 2 minutes.  Remove from heat. In a medium sauce pan, place rice, cooked pepper mix, lime juice, remaining lime zest, and chicken stock. Cover and heat to a boil, reduce heat to low and cook for 20 minutes. Place cooked rice in a large bowl, fluffing with a fork. 
If serving room temperature, allow the rice to cool for 1 to 1/2 hours, fluffing occasionally before adding the dressing. If serving warm fold in the dressing. Garnish with the remaining 1/4 cup chopped cilantro.
ENJOY!!

Lemon Pepper Rice

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Last night was Kevin’s son’s girlfriend’s 21st birthday. So I am moving a bit slow today. I didn’t realize all of the crazy drinks there are out there now. We went through quite the list of them last night too. There were White Gummy Bears, Stupid Goods, Starbursts, Laundrymats, Porn Stars (the drink, I don’t want you to have images of some wild woman spinning around a pole), and a couple more that have names that I wont be sharing on a family friendly blog. I sure came away with a long list of drinks for Tipsy Tuesday that is for sure. I don’t know who told me that I could keep up with a 21 year old but I can tell you that when I find them I am going to have some strong words for them! The most important thing is that she had a good time though, so I was very happy.

I wanted to make her a special dinner for her birthday so when I saw the lovely huge fresh caught shrimp at the store I knew I wanted to do something with them. She loves seafood and I knew she would love them. I made Shrimp with Tomatoes and Feta Cheese and it was scrumptious.
I wanted something that would compliment the saltiness of the feta and immediately I knew it had to be lemon. The lemon and the pepper in this dish were perfect and would go wonderfully with any seafood dish you make. Plus it is a simple side dish so no fuss, that is another huge plus for me.
You can adjust the pepper level to suit your taste. I wasn’t sure how she would want it so I actually went light on the pepper. The next time I will use more, but again, I love things a bit spicy. You could also add a bit of butter to add some creaminess if you want but I was trying to keep things a bit lighter and healthier than I used to in the past.

Lemon Pepper Rice
2 cups long grain rice
Zest of 1 lemon
Juice of 2 lemons
3 1/2 cups chicken stock
Fresh cracked pepper to taste
2 tablespoons fresh chives, chopped
Place the rice, stock, lemon juice, and lemon zest in a medium sauce pan. Cover and bring to a boil, reduce heat to low and cook for 20 minutes. Remove from heat and fluff the rice with a fork. Add ground pepper to taste (I used two healthy pinches, about 2 teaspoons) and stir in the chopped chives.
ENJOY!!

Cilantro Pesto Pasta

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Today’s post is a bit different than usual. A few days ago I was flipping through my Everyday Food Magazine and came across this recipe. Since Kevin has finally decided to like pesto, as long as it is homemade, I have been thinking of all sorts of combos I could make. One that had really been staying in my head was a cilantro pesto. I adore cilantro, I mean seriously love it! I could put cilantro on just about anything, and if I see it in a recipe I am game to try it no matter what it is. So you know when I saw a recipe for a cilantro pesto pasta I was a very happy girl!! I had wanted to come up with my own, but hey, you have to have a jumping off point right? I figured I would get some experience with it and then go from there. Well, it didn’t quite work that way. I never made the meal. How do I have a picture of a completed dish you ask? Good question, I will tell you. Kevin made it! Yes, you didn’t miss read, I said Kevin made the meal. 

Actually it started off as Kevin doing something nice for me, or at least it seemed that way. I was outside visiting with Dylan’s girlfriend Elitia and my friend Melissa when Kevin asked when dinner would be ready. I said I would be right in to start cooking when Kevin announced that he would be making the meal.
Me – I am on my way in, I will get it going in just a few
Kevin – No don’t worry about it, you stay outside I will make dinner.
Me – *stupid look* Waaaa?
Kevin – What?
Me – Are you sure you want to do this? 
Kevin – Ya, I said I will make it. I mean what’s the big deal? It’s not that hard.
Me – *evil glare* Oh reallllllllllllllllly?
Kevin – Ya, how hard could it be?
Me – Go get ’em big boy!!
In to the kitchen he went with recipe in hand. I hear drawers opening and closing and mumbling.
Me – Do you need some help?
Kevin – No I am fine
Me – You sure?
Kevin – Well…..where is the ginger?
Me –  In the veggie drawer
Kevin – Oh OK. Ummmm where is the cilantro?
Me – in the crisper drawer in the ziplock baggie labeled cilantro. It is wrapped in paper towels.
Kevin – Oh, great idea. Uuummm where is the red pepper flakes?
Me – in the spice drawer toward the front, laying sideways.
Kevin – It’s not here
Me – *walking in the kitchen and looking in the drawer* here it is, are you sure you don’t want help?
Kevin – No, I am fine
Me – Okaaaaaaaaaay
On to the business of prepping and cooking he went as I sat outside the kitchen window on the patio drinking a cold beer. There was a lot of mumbling, a few damn its, and I think one oh crap, but he didn’t ask for anymore help. The next time I heard from him it was to ask me how I wanted the presentation for the pictures. I was pleasantly surprised when I went into the kitchen. It was clean, nothing broken or spilled, and the food was very good! 
Me – Wow this looks really good!
Kevin – Thanks
Me – Wow it tastes really good
Kevin – See I told you it’s not that hard
Me – gggrrrrrrrr
Kevin – OK well maybe it wasn’t as easy as I thought it was
Me – Ya?
Kevin – Ya, I don’t really want to do that again
Me *satisfied grin*
Kevin – But I want to see you try to work on a car just from reading instructions
Me – *eyeroll* 

Cilantro Pesto Pasta
1 bunch cilantro, 1/4 cup leaves reserved for garnish
1 clove garlic, peeled and smashed
3/4-inch piece of fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon grated lime zest, plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, divided
2 to 3 tablespoons low-sodium soy sauce
1 pound spaghetti or linguine, cooked according to package instructions
In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl toss pesto with pasta. Roughly chop the remaining peanuts and sprinkle over pasta along with remaining cilantro leaves.
This recipe was also share on Baked in the South’s Made it By Monday