Happy Hour: Aperol Spritz (A Love Song to Aperitifs)

Aperitifs are a beautiful thing. I first discovered Campari in my early twenties, lured by events the Campari Group would host at art galleries. At these evenings, there would be a bartender crafting cocktails starring Campari's line of tart, bitter liqueur cocktails. My friends and I would enjoy trying out all the permutations - the Negroni, the Americano and, my favorite at the time, La Stella Grande. Sure, it was great to feel cultured at galleries but, if we are being honest, we were nurturing a fetish for the cocktails.

At home, my roommates' and my favorite drink became Campari mixed with orange juice, champagne and a touch of sugar to take the bitter edge off. Eventually, our tastes skewed away from the heavy, sweet drink and, unfairly, we set aperitifs to the side.

So what is an aperitif, exactly? Specifically, it is an alcoholic drink meant to be consumed before a meal as a sort of 'liquid appetizer.' Many different types of drinks roll up under this category but, for this example, I will be focusing on my favorites - Campari and Aperol.

If you do not know what to expect from either of these liqueurs when you take your first sip, you very well may want to spit it out. The flavors are essentially a tart equivalent of a spicy habanero chili or sugary sweet Pixy Stick - that is to say, the pinnacle of its flavor profile.

Where Campari is very strong, herbal-tasting and higher in alcohol content, Aperol (part of the Campari Group family), comes in sweeter, lower in alcohol content and milder in general. It is a great "intro to aperitifs," as it were. Both are amazing additions to cocktails and, after you inevitably fall in love with the taste, delicious to sip on their own.

There are a host of other differences more experienced palettes can discern (certainly those with better palettes than mine). These differences are brilliantly explained by the folks at Post Prohibition.

Outside of the taste, one of the most noticeable characteristics of these liqueurs is the brilliant colors they possess. Aperol has a bright, blood orange red color that adds a shock of boldness to any drink.

You may wonder, if they are so smoothly added to cocktail recipes, why did I shun them for being so sweet? Short answer - I used to add them to already-sweet cocktails and cocktail mixers that brought out that character. Recently, I have been revisiting this love in the much more mellow Negroni or the Boulevardier (bourbon, Campari, sweet vermouth and an orange twist). Then, on one warm Summer day, my friend Christie introduced me to the Aperol Spritz.

Having just come back from her honeymoon in Italy, she was sipping a beverage that had the characteristic red coloring of this family. The Aperol Spritz, she told me, is the go-to sipping drink of Italy. Made with Aperol and chilled prosecco, this drink is refreshing on a warm day and a slow sipper. The Aperol adds a layer of flavor that makes you want to truly savor your cocktail. When served in a champagne flute or a coupe glass, with its red coloring shining through, it is undeniably romantic.

Speaking of romantic, a quick note on Campari Group marketing and branding - this is a case where advertising undeniably works on me (albeit I was already a fan). The classic, painted ads for such brands as Campari and Aperol were turned into wall hangings favorited by female twentysomethings worldwide.

1921 Campari Ad - Capiello

1920 Campari Ad - Dudovich

1988 Aperol Ad - Mattotti

In recent years, the advertising remains brilliant and colorful, focusing on sexy photography that captures the bold colors and nature of the drink. I am a fangirl all around.

2015 Campari Calendar Featuring Eva Green - Behind-the-scenes

Back to the drink! The Aperol Spritz is SO simple that you can very easily whip up a batch to serve at a party. Picture a tray set out with champagne flutes filled with the pre-measured amount of Aperol. Guests can grab a glass and top themselves off with sparkling wine and soda water (or heck, even just sparkling wine if you want to keep it very simple). Easy elegance!

So let's learn how we make this...

Grab your Aperol and prosecco (or other sparkling wine).

You can buy Aperol at Bevmo, or other big box liquor stores.

As mentioned, the classic Aperol Spritz uses prosecco. I only had Cava around - so Cava it shall be!

Add 2 parts Aperol to your glass, then top with 3 parts prosecco or sparkling wine. Top with 1 part soda water.

Oh yes, friends. It is that easy.

If you are an aperitif newbie, leave a comment about your first experience!

APEROL SPRITZ

from Aperol.com

3 parts prosecco (although you could use any sparkling wine - I used Cava)
2 parts Aperol
1 part soda water (sparkling water is the same thing)

Mix in the glass you are serving. Viola!

Happy Hour: Pie-Shine Mule

Moonshine. When I think of that word, I picture haggard old men in long underwear drinking it out of a jug marked "XXX" in between stints on a washboard. Now, however, moonshine is a downright acceptable form of liquor (albeit a potent one), happily used for blending in other drinks. Packing a dangerous punch, my husband and I like to use it to sweeten other cocktails (typically with its cousin, bourbon).

Enter: a cocktail combination of champions. It started with our beloved Moscow Mule, star cocktail of our wedding and a weekend favorite. This drink is comprised of vodka, ginger beer and lime juice. Looking to mix it up (literally), we decided to swap out the vodka for bourbon.

Then comes the real magic - adding just a little apple pie moonshine.

Specifically, apple pie-flavored Midnight Moon moonshine.

This addition gives the drink a sweet edge, without over-sweetening the entire cocktail. The ginger beer also adds a sweeter dynamic, but with a spicy undertone. Combined with the autumnal cinnamon and apple flavors, this zesty drink is a refreshing as a Summer cocktail with allusions of the impending Fall.

Making for a crowd? This drink is best made fresh, so set up a DIY station on a cutting board with limes, a paring knife for cutting them, an ice bucket with crushed ice, chilled bottles of ginger beer (refresh as necessary), a jigger for measuring and, naturally, the hooch.

A quick note on the copper mugs: you don't technically "need" them... but my goodness, aren't they just the cutest!? When you put ice in them, they get nice and frosty on the outside and keep the drink extra cold. They also add an exciting air of revelry to a cocktail. "Fancy glasses!," your friends will exclaim, "This IS an night to remember!" Or, you know, probably. In my head, anyway.

...enough of that - let's learn how to make one!

Gather your ingredients. Not pictured: bourbon. It was lurking off camera, making mischief.

Fill your glass with crushed ice. If your fridge does not produce, you can knock an ice-filled freezer bag with a rolling pin, or pulse several times in a blender.

Pour 2 ounces bourbon over ice, and add moonshine. I used about half an ounce.

Squeeze a lime wedge into the concoction and fill the rest of the mug with ginger beer.

Garnish with another lime and drink!

Pie-Shine Mule

2 oz bourbon

1/2 oz apple pie moonshine

1/4 lime, juiced

4 oz ginger beer

Copper mug

Fill a copper mug with ice (preferably crushed). This will get the class nice and frosty on the outside. Pour bourbon, moonshine, lime juice and ginger beer over the ice and stir. Garnish with lime wedge. Enjoy!

Take Your Food on a Day Trip: Recipes and Tips for the Perfect Picnic

Backyard picnics totally count. Dogs love 'em!

This blog post was inspired by a friend, the lovely Molly, who was on the hunt for a dish to bring to an Independence Day picnic. Really, is there anything more Americana than spreading out a tablecloth in a park and digging into a portable feast?

Sometimes, though, packing everything up and driving to a location outside of your living can seem like a ton of effort. The allure of the AC can easily tempt an otherwise avid picnicker away from their gingham. To help provide extra motivation to get out and about (myself included), I have organized some of my favorite picnic spots, menu-planning tips and recipes to make the prep minimal and the fun maximized.

Comments and other favorite recipes are very welcomed, so please comment below if there is anything you would like to add!

Destinations

The main ingredient in a good picnic is a scenic setting. Or wine. One or the other. In case you are looking for some fun places to take your outdoor feast, here are some places to try out.

• Malibu Family Wines
• Garfield Park
• Arlington Garden
• Alhambra Park
• Hollywood Bowl
• Cinespia @ Hollywood Forever Cemetery
• Griffith Observatory

What Tools to Pack

After our wedding and the generous gifting of friends and family, I now actually have three beautiful picnic baskets in my possession. There is something impossibly charming about thick plastic, washable silverware and plaid napkins (not to mention straps to lock down your plastic wine glasses).

Of course, a picnic basket is not strictly necessary for a picnic. Heck, it can even be a hazard if you are attempting to picnic in Jellystone. Reusable shopping bags work just fine, preferably the insulated type to ensure food is kept fresh and at safe temperatures.

In addition to the transportation method, here are some good essentials to remember to bring while on a picnic:

• Beverages and food (naturally)
• Napkins
• Utensils
• Paper grocery bags for garbage and recycling
• Tablecloth or blanket to sit on
• A couple Ziploc bags for leftovers (e.g. chips you do not want to get stale in their torn bag)
• Freezer packs to keep food safe and chilled
• Sunblock
• Hand sanitizer (if you are a big baby, as I am)

Corn Salad Al Fresco

A Menu Template for a Group of 6

For your picnic planning convenience, I have put together an outline of a sample spread that would feed a hungry group of 6. Note that I have Italian blood in my veins, so this errs on the side of more vs. less.

• Water
• Wine or other libation
• 1 tub of store bought dip or spread (think hummus, bruschetta or that amazing Trader Joe's Spinach and Kale Greek Yogurt Dip)
• 1-2 dip vehicles (any of the big C's - crackers/chips/crostini/crudites)
• 1 type of sandwich
• 1-2 bowls of vegetable-based salad
• 1 bowl of pasta salad
• 1 batch of your favorite cookie recipe, or store-bought package

Water

Water bottles all the way! Make it easy on yourself and get a bunch of ready-to-go water or bring your own reusable bottles from home. Plan for at least two medium-sized bottles per person. It may be heavy to carry in depending on your ultimate destination, but better to have too much water on a hot day than not enough.

Wine of All Kinds

You know your friends and their drinking style (er, quantities), but I would plan for roughly 3-4 glasses per person depending on how long you are going to be out.

Wine is a natural picnic libation, although many parks will not allow you to bring in glass. Fortunately, despite the chagrin of high-end wine lovers, there has been a steady influx of boxed and pre-portioned wine meant for glass-free environments. I love a brand called Bandit Wines. This wine provides a great bang for your buck, and is even served at respectable eateries like Gott's Roadside in San Francisco (a fact that can be provided lest a friend tease your wine's boxed packaging). Bandit's Pinot Grigo is my choice for hot Summer days. Make sure you have it nice and chilled before you leave, and try to keep chilled in an insulated wine pouch.

If you are feeling extra festive, Pinterest is a treasure trove of great sangria recipes. One of my favorite boozy party tricks (that works perfectly fine at home, as well) is, if you want to keep a sangria cold for a long period of time, fill an ice cube tray the night before with the wine you are using for the sangria. The cubes won't freeze all the way, but will be just chilled enough to keep your beverage nice and cold without watering it down when the cubes melts.

A Classic Pesto Chicken Sandwich

Inspired by Fiore Market Cafe's Roast Chicken Sandwich

This sandwich is fantastic for an outing as it is fast to make, and very simple to scale either larger or smaller depending on how many people you want to make it for. It is tangy and refreshing. I don't recommend a portion of chicken per-sandwich as it all really depends on the size of your bread and your personal preference.

Serves 6

1 rotisserie chicken
1 small jar pesto sauce (or fresh, recipe I use to follow)
12 slices fresh bread, sliced sourdough or brioche ideal
Mayonnaise
Freshly ground pepper

Using two forks, tear the entire chicken into thick shreds and place into a bowl. Scoop enough pesto sauce into the chicken so that it fully coats each of the shreds.

Lay out the bread, and spread a light layer of mayonnaise onto each slice. Scoop chicken onto 6 slices of bread, and grind some pepper onto it. Top with other piece of bread. You may have chicken leftover (but is that really such a bad thing)?

Wrap tightly in butcher paper or foil. 

Fresh Pesto Sauce

2 cups fresh basil leaves
1/2 cup walnuts, chopped
1/2 cup Parmesan cheese, freshly grated
2 cloves garlic, minced
3/4 cup olive oil
Salt
Pepper

Place the basil in a food processor and pulse slightly. Add the walnuts and pulse several times until broken into small bits. (Note: This is why it helps to prep the walnuts, Parmesan and garlic earlier, so that you don't have to pulverize the basil to break down the other ingredients.)

Add the cheese and garlic, and pulse until all broken down to your desired consistency. If you have the option with your food processor, drizzle the olive oil in slowly while you pulse so it all purees correctly. My food processor does not present this option, so I just add a little at a time until it has the desired consistency. It may not include the entire 3/4 cup olive oil if done this way. Salt and pepper to taste.

Ryan's Simple Corn Salad

My hubby likes to cook, and I happily get to benefit. He whipped this up last week based on other corn salads that we have enjoyed previously. You can substitute with whatever you have on hand, such as shallots or yellow onion for red onion, arugula for cilantro, etc.

Serves 6

4 ears of corn
1 tbsp butter, softened
2 small red onions, thinly sliced (a mandolin slicer comes in handy here, if you have one)
5 tbsp cilantro, trimmed from the stem
2 tbsp white wine vinegar
Salt
Pepper

Rub the butter on the corn, and then grill the corn on a very hot grill pan or barbecue. Once tender to the touch, remove and let cool a bit. Using a sharp kitchen knife, hold the ear vertically and cut down (away from you) so that the full kernels of corn come off. Transfer to a bowl.

Toss corn with thinly sliced red onion and the cilantro. Add vinegar and salt and pepper to taste.

Heirloom Tomato, Crushed Basil, Fleur de Sel Salad

taken directly from The Lemonade Cookbook by Alan Jackson and Joann Cianciulli

This tomato salad is very bright and satisfying, from a cookbook filled with recipes that embody all things bright and satisfying. For those who live in LA, you may be familiar with the Lemonade restaurants' fresh fare. This cookbook is a good investment for those interested cold salads and unique vegetable side dishes.

If making the pesto sauce earlier in this post, you may have a good amount of basil left over for the vinaigrette. Alternatively, if you like, you can make more of the pesto and just toss that instead of the Vinaigrette

Serves 8 (Yields About 4 Cups)

1 1/2 pounds assorted ripe heirloom tomatoes such as brandywine, sungold, and red beefsteak
1/2 cup Basil Vinaigrette (recipe follows)
1/2 cup fresh basil leaves, hand torn
1/4 tsp freshly ground black pepper
1 tsp fleur de sel

Cut the bigger tomatoes into 1/4-inch-thick slices and quarter or halve the smaller ones; this vegetable salad looks great with different colored tomatoes of varying sizes and shapes. Put the tomatoes in a mixing bowl and pour in the vinaigrette. Toss gently, taking care not to smash the tomatoes. Sprinkle in the basil leaves. Season with pepper, and toss again to combine. When ready to serve, sprinkle with fleur de sel. Serve at room temperature.

Basil Vinaigrette

taken directly from The Lemonade Cookbook by Alan Jackson and Joann Cianciulli

Yields 1 cup

1 1/2 cups fresh basil leaves, coarsely chopped

1/4 cup fresh flat-leaf parsley, coarsely chopped

Juice of 1/2 lemon

3/4 cup canola oil

1 tsp coarse salt

1/2 tsp fresh ground black pepper

In a blender, combine the basil, parsley, lemon juice, oil, salt and pepper. Blend on high speed for about 1 minute until smooth and green. Pour the vinaigrette into a container and keep any leftover covered in the refrigerator for up to 5 days.

Lemon Orzo Salad with Asparagus and Tomatoes

taken directly from Honeybee Gardens

This recipe is really simple to make, and a go-to picnic favorite for us. It is bright and fresh-tasting, and by far one of the healthier options for a pasta salad. Please click through to the above link to check out the other great recipes and picnic tips!

12 oz. orzo

1 bunch fresh asparagus, cut into 1-inch pieces

1 pint grape or cherry tomatoes, halved

1 lemon, zested and juiced

4 Tbs. extra virgin olive oil

1 clove garlic, minced

2 Tbs. fresh parsley, minced

Kosher salt

Fresh ground pepper

Grated Parmigiano Reggiano

Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.

How to Host a Casual Summer Barbecue

Who wouldn't want a plate of that?

Recently, we decided to have a handful of friends over for some barbecue and an easy hangout. As it is, in fact, a million degrees outside, the goal was to put together a menu that would not require slaving away in a hot kitchen all day. Being an advocate of simple, casual get-togethers, I have detailed some tips and tricks for throwing the perfect casual gathering.

Have Glasses at the Ready

"Fill us!"

One aspect of our style of entertaining is... it includes a lot of beverages. This typically includes sharing beer tastes (we run with a craft beer-loving crowd), wine and/or a cocktail that can be made in large batches. Also, copious amounts of water. More on that momentarily.

This little sideboard is actually a makeshift piece of party furniture. Spoilers: it is an old Ikea media console covered in a cute red tablecloth. It came out for a dinner party, and has been so useful that it lives in our dining room until we find a 'real' sideboard alternative. It is convenient to have something set aside purely for a party, on which you can set food, drink or, in this case, glasses, without crowding up your dining room or coffee table.

The glasses are ones I got in bulk. The steins are from a family friend and have a flat side where guests can write their names with whiteboard markers (if you aren't too lazy to find a whiteboard marker, as we often are). The stemless wine glasses are perhaps my favorite entertaining coup, being $1 each from Dollar Tree. Having these out and ready for self-service really opens up your time.

Pitchers of Beverages

Ice, ice, baby.

First, the water. I like to make sure that there is always a pitcher of water filled, namely because of the aforementioned Summer heat.

This party marked the first appearance of the ice bucket, which turned out to be quite useful. I was really impressed with how long the ice stayed solid in there, and only had to be refilled once. This was a cheap find at TJ Maxx that my mom gifted us, and likely won't run you more than $10 or $15. Periodically, I would refill the water pitcher and add more of the ice cubes to make sure it stayed chilled.

Imagination exercise: picture a pitcher filled with lemonade above, as if I had remembered to take a photograph of it. This mythical pitcher was filled with mint lemonade I had made that morning. The base recipe is quite easy, and I simply muddled some mint and tossed it into the lemonade to chill a couple hours and add a minty flavor. This served double-duty as a non-alcoholic option, as well as a cocktail alternative to beer. By putting out some vodka and bourbon, this gave guests the option to spike lemonade if they felt so inclined.

Table Setting

Placemats and all!

Typically, I like to use real plates and some inexpensive, bulk black cloth napkins I bought on Amazon, but this is barbecue. The day before, I went through over ten paper towels eating half a pulled pork sandwich. Let's be real, paper towels are the way to go.

Also, while I don't follow the classic "every party needs a flower arrangement!!" rule of thumb, I do think they are nice and pretty if you feel like indulging. We just snipped some roses from our yard and put them in this vase for some color.

Oh, fork it. Let's just eat.

I believe that barbecue also calls for paper plates, roughly three per person if you want to factor in the inevitable repeat visits to the food. Costco almost always has some variation of a hearty, holiday-themed individual-sized paper platter. Being a few weeks away from the 4th of July, an American flag design it is. Paired with the barbecue, let's just say it added an air of patriotism to the occasion.

The silverware I tossed in a wide-mouthed mason jar glass so people can grab them easily.

The Menu

"I want to eat the meat!"

The food was all about comfort food. No, we didn't eat the dog (as the photo above might suggest). Our good friends Christie and Adam (purveyors of all things delicious) introduced us to Bludso's BBQ, a delicious little hole-in-the-wall in the heart of Compton. We picked up an obscene amount of meat and planned to make the sides ourselves, excepting the big batch of beans the same two friends brought us from Gus's Barbecue (aka: the South Pasadena rival of Bludso's for our meat-loving hearts).

Sides included...

The Dudes' Apple Fennel Slaw

So fresh and so clean.

As I have previously mentioned, the Two Dudes, One Pan cookbook is one of my absolute favorites. Their recipes are simple, foolproof and unique. Their Apple Fennel Slaw recipe is utterly divine. We omitted the jalapenos this time as we wanted it to cool down the meat, but typically we like it nice and spicy.

Pioneer Woman's Macaroni and Cheese

Artery clogging goodness.

I highly recommend Ree Drummond's recipe for some down home, cheesy comfort.

Word to the wise, the six servings she mentions are HEARTY six servings. This made an enormous pot of mac and cheese, which we proceeded to graze on for hours.

Pecan Bars

I chose this recipe because each step of it included bourbon and, well, that is pretty awesome. Admittedly it didn't yield pecan bars as flavorful as I like them to be, but a sprinkle of brown sugar or sea salt perked those right up.

The Timeline

For those curious, here is the timeline I followed to keep things organized and low-stress:

Day Before

• Pick up BBQ
• Make slaw (better if sits, anyway)
• Run glassware through the dishwasher and set out
• Top off decanters with vodka and bourbon for spiked lemonade

Four Hours Before Guests Arrive

• Set the table
• Snip flowers (if using)
• Make pecan bars (although easily could be made the day before)

Two Hours Before Guests Arrive

• Heat BBQ on low, 230*
• Get beverages ready and put in fridge to chill

Forty Five - Thirty Minutes Before Guests Arrive

• Set out ice bucket and beverages (make sure the beverages are filled with an adequate amount of ice so they stay chilled)
• Make mac and cheese and keep warm on low

...and there you have it! What are your secrets for a quick-and-easy Summer party?!

Queso. Taco. Heaven.

Recently, my friend Matt introduced Ryan and I to a FAB taco joint in San Diego - Lucha Libre Taco Shop. And it is spectacular. You may have seen them on Man vs. Food.

One of my absolute favorite things is kitchy theme decor, and this place has it in spades. From the entrance to the back wall, the dining room is slathered in bright colors and lucha libre artwork. It is an homage while still being appropriately tongue-in-cheek. Even the bathroom (one of the key signs of a good restaurant, in my opinion) is decorated in old photographs and is brightly colored.

The food is no different. They add distinguishing character to a majorly prevalent series of dishes by introducing their own unique flare.

I was feeling particularly ravinous, and ordered both the lauded Surfin' California burrito (as touted on Man vs. Food) AND, at Matt's recommendation, a queso taco.

The former I highly recommend watching the video for - it is a drool-worthy, shrimp-and-steak-laden burrito with a magical sauce and FRIGGIN' FRENCH FRIES. Be still my heart. (No, really, I'm sure the cholesterol is stopping things up inside of me).

But what I really want to talk about today is the amazing queso taco, the hidden star behind the image above. What this is, is a crispy, grilled cheese patty that is put on a taco with your favorite fixings. It is everything good in this world as far as texture and taste. It was SO good, that the next morning we had to make breakfast tacos and try it ourselves. And then a week later on dinner tacos. And then write about it now. It is that pervasive.

Look at that crispy goodness. Here are what these beauties are comprised of:

• Flour tortillas 
• Grilled queso
• Pork chorizo
• Avocados tossed with fresh cilantro
• Shreded Iceberg lettuce mixed with diced tomatoes (a "gringo taco" favorite in Los Angeles)
• Quick pickled red onions

Here are some quick breakdowns of how to make the queso and the quick pickled red onion. Enjoy!

Grilled Queso

Jack cheese (or a jack/cheddar blend), grated

To prepare, heat up a nonstick skillet. You won't need any oil or fat, as it will come right from the cheese. Start by heating up a few grated pieces of cheese so test the temperature. You want it hot, but not smoking.

Once to temperature, drop approximately 1/4 cup cheese into the center of the pan and shape it into a desk with a spatula. It will be gooey at first, so test the firmness by lifting up the edge slightly with your spatula. It should not crush into itself, but lift up like a pancake. This time varies dramatically based on cheese and heat of pan, so keep your eye on it.

As soon as you can lift the edges, slip your spatula under the cheese in as close to one fell swoop as possible and flip. Grill it a few more minutes on that side and remove to cool on a plate. The final texture should be a light yellow (or white, if using white cheese) color, not brown, and crispy but not super hard and cracker-y. You'll know when you taste it. Heaven.

Note: I tried this with just cheddar, and it was far too melty to form. I highly recommend including, if not using all, jack cheese.

Quick Pickled Red Onions

1 red onion

1 cup red wine vinegar (white will work in a pinch), thinly sliced

1 tsp sugar

1/2 tsp salt

Grab a jar with a lid or otherwise close-able container and add vinegar, sugar and salt. Close the lid and shake them up so the sugar dissolves a bit. Then, add the onions, close the lid again, and shake once more. Let it sit for at least 30 minutes, or as long as you have available. I turn it over every once in a while to help the undissolved salt and sugar distribute more evenly.

Open up and BAM! Pickled onions! Use on absolutely everything.

Sesame Brown Rice Salad with Chicken and Peanuts

Courtesy myrecipes.com

I remember when I started my first-ever post-college job. I was an assistant to an animation executive and working out of his house. His current assistant (whom I was replacing) was about 24 years old, and, in my eyes, an incredibly fashionable and chic working woman. 

After two days of reviewing logins, spreadsheets and personality quirks, we sat down for lunch. I started to heat up my then go-to Lean Cuisines, and she pulls out a dish comprised of zucchini, roasted red peppers and brown rice. This simple lunch was so healthy, so craftily prepared at home and so apparently effortless that it immediately became a symbol of adulthood. I didn't even want to eat it, as much as be the person who would make that casually.

Cut to: 2014, and it would appear I have arrived. After a week of honeymoon binging at an all-inclusive Mexican resort, Ryan and I were in need of some food hangover cures. He dug into Cooking Light, and found a recipe for an amazing brown rice salad that utilizes the Amazing Endless Possibilities Costco chicken and bits and pieces of produce you have laying around (the onions and carrots can be substituted for chopped anything). The dressing is a simple sesame lime, and retains its flavor over several days of sitting in tupperware.

Try it out on a weeknight - it cannot be beat. Plus, don't you want to inspire a new generation of cooks?

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

From myrecipes.com

Ingredients

1 cup long-grain brown rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
1 tablespoon chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

Preparation

Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.

Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.


Marie Simmons, Cooking Light 
JUNE 2007