From a lot to a little, how much are you cooking these days?
We are still not going out that much, and especially now with COVID cases on the rise are trying out best to stay home.
We have yet to eat at a restaurant. How about you?
I haven’t done one of these meal planning recipe round ups in a few weeks not because I haven’t been cooking, but because I’ve rediscovered my love for cookbooks and have had fun diving into some old favorites on my shelf.
I made the craziest braised rice and onions from Julia Child’s Mastering The Art Of French Cooking book.
It’s a simple mixture of rice, a ton of onions, salt, and pepper, and butter (I used olive oil) and it cooks forever in a low oven.
I thought it was going to be a flavorless, mushy mess, but the rice cooked in the juice of the onions and the onions got caramelized and pleasantly chewy.
It was great! Never doubt the Queen.
Aside from weird braised onions and rice, I’ve been making lots of popsicles.
Creamy Coconut Lime is always a favorite combo.
As is the Flor de Jamaica (hibiscus flower) and Mango ones pictured above.
I haven’t posted a recipe for those on the site yet but essentially I add pieces of ripe mango to each popsicle mold then pour Agua de Jamaica over the top and freeze. They are inspired by the ones from Pati Jinich linked below.
So easy and so good.
Anyway, 4th of July is around the corner and I thought I’d once again take some inspiration from my fellow food bloggers on what to make.
Hope you find something in the list below that gets you excited about cooking!
Thanks for reading and have a great week.
- Mississippi Pot Roast from Cooks With Soul
- The Best Cucumber Salad from Nutmeg Nanny
- Red White and Blue Popsicles from An Edible Mosaic
- Vegan Nicoise Salad from Crowded Kitchen
- Sparkling Spiked Limonada from Presley’s Pantry
- Pork Ribs in Mango Sauce from Hispanic Kitchen
- Sesame Crusted Seared Tuna Salad Bowl from Foolproof Living
- Chimichurri Chicken from Zestful Kitchen
- Lemon Dill Lamb Kabobs from Oh So Delicioso
- Jamaica Popsicles from Pati Jinich