Rick Bayless' Egg and Bacon Torta {A Flavor Bomb Breakfast Sandwich!}

It was a big weekend with Cinco de Mayo, the coronation of King Charles, and the Kentucky Derby. We celebrated Cinco de Mayo with homemade crunchwraps Friday night and these FLAVOR BOMB breakfast tortas Saturday and Sunday! 

I've made a few of Rick Bayless' tortas and they are always layered with flavor and insanely delicious! This breakfast torta is no exception. It is layered with big flavors and would be a hit for just about anyone looking to change up their breakfast game.

We begin with a toasted telera, or Mexican sub roll and we coat the bottom with a smear of blended chipotle chiles en adobo.

Then we top the chipotles en adobo with a good smear of smooth and creamy black beans.

Here's where you can feel free to change things up. The next layer of flavor is a slice or two of bacon to add some crunch and smokiness, OR you can simply go vegetarian and omit the bacon. Dare I say this torta may even be better without the bacon. There is enough flavor that it would be every bit as delicious without bacon.

Next you'll add your fluffy scrambled eggs. This is the heart of the torta! 

Finally, you'll top the eggs with the cheese, which is the glue that holds the whole torta together! Bayless calls for Chiuahua cheese, but I think you could go with mozzarella or frankly, any cheese that you have on hand.  Then the torta gets wrapped in foil, baked in the oven for a few minutes, topped with avocado, and eaten! It is quite frankly simply delicious! I highly recommend it!

     Egg and Bacon Torta             

Adapted from Rick Bayless Website

by Rick Bayless

Makes 6

1 dozen large eggs

1/3 cup heavy cream

10 pieces crispy bacon

1 (7.5oz) can chipotle chiles en adobo

1 (15 oz) can black beans

6 telera rolls sliced in half across the equator

2 tablespoons butter

3/4 cup Chiuahua cheese, shredded

1-1/2 avocados, peeled, pit discarded, thinly sliced

chipotle salsa

Preheat the oven to 350F. Whisk the eggs with the heavy cream until well combined. Set aside. 

Puree the chipotles and the adobo sauce in a food processor until smooth. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chiptole puree over the bottom of  each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1-1/2 slices on each roll).

Melt the butter in a 10" skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminum foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the bread is warm. Unwrap the tortas, remove the top and place the slices of avocado over the filling. Replace the top and serve immediately with a side of chipotle sauce. 

A Macaroni & Cheese Roundup!

Macaroni and cheese is one of our favorite side dishes here in the Stirring The Pot kitchen. Originally I wanted to make Ina's newest Macaroni & Cheese recipe this week, her Overnight Macaroni & Cheese.

 

You know what they say about the best made plans, right? Well...my daughter got real sick with covid, it's my son's 16th birthday tomorrow, and our upstairs heater broke so we have zero heat. I could go on, bu,t basically I forgot to prep the macaroni and cheese the night before and since it's overnight mac and cheese it was a total bust today.

 

I thought about it long and hard and decided that I've made a lot of macaroni and cheese over the years and I've never done a macaroni and cheese roundup, so here goes!

If you love macaroni and cheese like we do, you might want to try some of these! 

Click on the recipe title to be directed to the original post and recipe!

Nigella Lawson's Butternut Squash Macaroni & Cheese

Ok, come on...doesn't this look delicious and perfect for your Thanksgiving dinner? Plus, you don't have to make the squash because it's already in the pasta. It's like a two-in-one!

Donna Hay's Spinach Macaroni & Cheese

Same kind of idea here...don't wanna make macaroni and cheese plus a green veggie? Just go ahead and put them both together. Look at us being multitaskers!

Jacques Pepin's Penne Au Gratin

Tomato makes a great pairing with macaroni and cheese and Jacques Pepin will never steer you wrong with one of his gratins!

Rick Bayless' Salsa Mac n' Cheese

If you're feeling a little south of the border, then Rick Bayless's Salsa Mac n' Cheese is just as good as any! I love the idea of doing different salsa variations. 

Ina Garten's Crusty Baked Shells and Cauliflower

If you're in the mood to be a little healthier with things, Ina's Crusty Baked Shells and Cauliflower is a terrific recipe. The cauliflower does a great job standing in for pasta and that crusty topping is oh so good!

Jacques Pepin's Pasta, Ham, and Veggie Gratin

 Once again, Pepin will never steer you wrong. He is pretty much a gratin genius! This mac and cheese is great if you have any leftover ham during the holidays that needs using up. This is a great way to do it and...everyone loves a one pot meal!

 

 

Classic Side Dishes @ IHCC

My All-Time Favorite Sandwiches!

Last week was our first almost-full week back to school and lemme tell ya....it was a butt kicker. The change over from teaching reading to math is overwhelming and then adding the virtual component just takes it over the edge. A little visit with my co-workers would help to take the edge off, but we're really not allowed so there's really no solace in that.

It doesn't help that this Tuesday my Mom will have been gone for 3 years now. Why do certain dates just loom over us? Every year when the anniversary of her death creeps up I feel an overwhelming sense of dread. I find myself reliving those awful last days, the last phone call she made, the coma, the waiting.

I know she wouldn't want me to relive those last days.So, in an effort to remember the good I am putting together this post. My mom LOVED a good sandwich! I can't tell you how many times I would find her standing by the toaster in the kitchen, toasting up some bread for a sandwich. Most of the time it was turkey or ham, but in the summer she ate nothing but tomato sandwiches.

Mom also loved making breakfast sandwiches on the weekends and then wrapping some up for the work week. She made those sandwiches so much, that my old friends from the neighborhood remember those sandwiches and every once in awhile I'll get a text from them with a picture of their breakfast sandwiches, which they now make for their family, the "Anita Special."

As I was thinking of which sandwich to make this week I just kept thinking of Mom and remembering a sandwich that I made for her back in July 2012, which she declared "one of her favorite things to eat ever." She loved it so much she asked me to make it for her birthday, which was hilarious because her birthday wasn't for another 10 months! But,of course, 10 months later I made it for her birthday and she loved it just as much.

I wish I could make that sandwich for her now, but instead here is a roundup of our all-time favorite sandwiches! As always, if you click on the recipe title, it will take you to the original post with the recipe.

Rick's Crispy Chicken Torta

One of Mom's favorite things to eat ever! This sandwich is hands down our all-time favorite sandwich on the blog. Toasted bolillo rolls smeared with garlicky black beans, topped with a panko fried chicken breast, shredded Monterey Jack cheese, sliced jalapeno, a dash of hot sauce and slices of creamy avocado. The flavors and textures will have you in sandwich heaven. This sandwich is a lot of work and dirty dishes, but it is so worth it!

Crusty Black Bean-Chorizo Subs

This Crusty Black Bean-Chorizo Sub is my personal favorite because it's much easier than the sandwich above AND I love beans, chorizo, and feta cheese! I look for any excuse to eat feta cheese.

So imagine creamy black beans mixed with flavorful chorizo, topped with a slab of tangy and salty feta cheese, a few slices of avocado and some hot sauce on a toasty roll. IT IS SO GOOD! You could spice up the black bean mixture and leave out the chorizo, making this vegetarian.

Nigel's Chicken Po'Boy

If you're hungry for a chicken sandwich, this will surely satisfy! Perfectly golden strips of fried chicken nestled in a hot crispy baguette with lots of shredded lettuce and mayo. Every bite of this sandwich is heavenly, decadent, and comforting. This one is a crowd-pleaser!

Jamie's Bacon Sarnie

Sometimes I have days where I just want to eat a handful of bacon and Jamie's bacon sarnie is the perfect fix. Jamie advises a few different ways to make the bacon sarnie, but basically cook a few pieces of bacon however you like, then dip one slice of the bread in a bit of the bacon fat and close it up to form a sandwich. Simple, satisfying and delicious. You can't go wrong!

Nigel's Oat Cookie Sandwiches w/ Lemon Mascarpone Filling

You can't have a sandwich roundup without a dessert sandwich and Nigel's Oat Cookie Sandwiches with Lemon Mascarpone Filling are unique and delicious. Lacy oatmeal cookies with a unique filing made of lemon curd and mascarpone cheese. A lot of sandwich cookies are somewhat fussy, but this is an easy recipe and lemon lovers need to give these a try. They are so light, so lemony, and so creamy and satisfying. 

Rick Bayless' "Emergency" Black Bean Tacos {Perfect for Busy Weeknights}

I have been feeling very overwhelmed lately thinking about the upcoming school year and the fact that we are having "in-person" classes. I am so worried about my co-workers and the kids and I'm trying my best to be optimistic, but I know the odds are that someone will end up with the virus. Don't get me wrong, I want to go back to school. I want to see the kids. I want to have class, but it keeps me up at night. I am really hoping that someone calls it soon and we end up doing 100% virtual. With cases spiking it is really the safest option.

In addition to worrying about going back "in-person" we lost a few people to budget cuts which means a new position for me. I will no longer be teaching reading intervention, which is my passion. Instead, I will now be teach math intervention, which is going to be a challenge for me as math is not my favorite. I know it will all work out okay, but everything is going to be so new and different.

I'm not embarrassed to say that I'm struggling. In fact, I think we should admit these things more often. Everyone struggles and no one should feel alone in their struggle. I allowed myself to take a break last week, but I forced myself to get it together this week for a post. I bought myself some cute little taco stands (the link is here and there are wonderful, two-sided with options to hold either two or three tacos, depending on the side you chose- not afilliated) and searched high and low for the simplest of taco recipes. Let me tell you, I found the very simplest of taco recipes and you should give it a try.

 Rick Bayless' "Emergency" Black Bean Tacos are perfect for a weeknight when you are feeling tired and overwhelmed with everything. Simply saute some black beans in bacon grease, or oil, with a little garlic, warm up some corn tortillas, and whip up a super Avocado-Tomatillo Salsa in the blender. You've got a really quick and delicious dinner that would pair very well with a frosty margarita.

This is another economical meat-free option for your pandemic pantry. Food prices continue to be astronomical where I am, with meat prices absolutely sky-rocketing. While I have been cooking a number of things, I don't feel right sharing the bacon-wrapped pork loin I made a couple nights ago, so I'm trying to share things that anyone and everyone could make right now. These tacos are a perfect example of that.

Emergency Black Bean Tacos

Adapted from Rick Bayless Website

by Rick Bayless

Serves 4

 

2 tablespoons bacon grease

2 garlic cloves, peeled and minced

1 can black beans

2 tablespoons crumbled feta or Mexican cheese

1 cup Avocado-Tomatillo Salsa (see below)

cilantro, for garnish

corn tortillas, in a warmer

 

For the Tacos: Place the bacon grease in the bottom of a large sauce pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add in the black beans. Using a potato masher, mash the beans into a coarse texture and cook for 5-7 minutes. 

 Meanwhile make the avocado-tomatillo salsa. Scoop the beans into a warm corn tortilla and garnish with cheese, salsa, and cilantro.

To make the salsa: Blend 3 chopped tomatillos, 1 chopped jalapeno, 2 cloves garlic, 1 handful cilantro, and one half of an avocado until smooth.

Shrimp Tacos with Crispy Garlic and Salsa Mexicana

These Shrimp Tacos with Crispy Garlic and Salsa Mexicana are the perfect refreshing meal on a hot summer day! Simple and easy to make, these tacos come together in no time at all.

First, we're going to make a quick salsa using ripe garden fresh tomatoes, serrano pepper, garlic, green onion, cilantro, and lime juice. The salsa is fresh and delicious, even more so when the flavors have some time to meld together. Now let's cook the shrimp! We're talking big flavors here!

You can't cook shrimp without lots of butter and garlic and this recipe doesn't disappoint. It starts with butter and three large cloves of garlic. Next comes 2-3 thinly sliced serrano peppers. We are packing some heat here, folks! If you can't take the heat, then you might want to cut it down to one serrano, or maybe even half a serrano. Toss the shrimp in and within minutes you will be sitting down to enjoy the perfect summertime meal!

Shrimp Tacos with Crispy Garlic and Salsa Mexicana

Adapted from Rick Bayless Website

Serves 4-6

2-3 fresh serrano chiles stemmed, seeded, and cut into long slices

2 tablespoons butter

3 garlic cloves, peeled and finely chopped

1/2 teaspoons black pepper

2/3 cup chicken broth

 1 pound shrimp, peeled and deveined

salt

vegetable oil

12 fresh corn tortillas

4 ounces (1 cup) shredded Mexican melting cheese*

Note: I elected not to use the cheese.

Salsa Mexicana

1 small garlic clove, peeled

fresh hot green chiles to taste, 1 or 2 serrano

1 medium-large round red, ripe tomato (1/2 pound total)

1/4 cup loosely packed) roughly chopped cilantro

1 small green onion, chopped

2 teaspoons fresh lime juice

salt, to taste

Heat the butter in the skillet over medium heat, add the garlic and stir for a minute. Stir in the chile strips, black pepper, and broth. Raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeably thicker, about 8 minutes. 

Add the shrimp and stir until the pieces are nearly cooked through about 4 minutes. Remove from the heat, taste and season with salt, usually 1/2 teaspoon. 

Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through. Top each pair with a portion of the cheese (if using) and let melt, then top with a hefty amount of the filing and serve.

For the Salsa Mexicana: Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Cut half the tomato into quarters and add it to the food processor, along with cilantro. Pulse 4 to 6 times until you have a coarse puree. Scrape the mixture into a bowl. Cut the other half of the tomato into 1/4" pieces and add to the bowl along with the green onion. Taste and season with lime juice and salt. This salsa is best if eaten with an hour or two but it will keep for a number of hours in the refrigerator.

Stirring the Pot Turns Ten Years Old {and My Top Ten Recipes Ever}!!

My passion for cooking started when I was barely big enough to stand on a stool and help my mom in the kitchen. Thankfully she never lost patience with me. I learned a lot. I fell in love.

Fast forward about 30 years. This picture was my first blog post back on January 6, 2009. We had just moved into our dream house. My daughter was 7 and my son was only 2 years old. I was a young stay at home mom with a passion for cooking and I was ready to go on an adventure. A food blogging adventure. This is the Stirring The Pot kitchen 10 years ago, brand new. It's 10 years later and that kitchen is definitely showing some wear.

The inspiration for Stirring the Pot came from reading food blogs and watching the movie Julie & Julia. Julie & Julia had just hit the movie theatre and it was all the inspiration I needed to choose a cookbook of my own to cook through. At the time I was really into Tyler Florence and had just received his newest cookbook, Stirring the Pot. This was the one. I only had one dilemma. Tyler's cookbook had lots of dishes I knew my family wouldn't eat. My husband and daughter were picky eaters and my son was allergic to all sorts of things. I needed someone who enjoyed food like I did and I knew just the person.

I called my mom and explained what I wanted to do. She agreed to eat whatever I cooked and Stirring The Pot was born. My first blog dish was Tyler's Roasted Tomato Soup with Fresh Basil. I knew nothing about taking pictures (see below), but we enjoyed the soup and I did manage to make over 60 recipes from the book before I got distracted by other chefs and recipes and started branching out. Mom and I were having a wonderful time cooking and eating together. She held to her promise.  She ate everything and always had the best feedback.

Along the way, I met so many people who were just as passionate about food. This has been, without a doubt, the best part of this journey. I love and appreciate all of my foodie friends. I really enjoy talking about food and life with you!

I was lucky enough to join in with a bunch of sweet ladies and form a cooking group called I Heart Cooking Clubs where we would choose one chef and focus on cooking their recipes for a six month period. Now it's 10 years later and my great friend Deb and I are still going strong. Together with a group of wonderful friends we've managed to cook the food of 19 chefs!


I've also had the chance to meet a few celebrity chefs. I was able to catch Tyler Florence at a book signing and have him sign my copy of Stirring The Pot. I was also able to meet Giada De Laurentiis at a book signing. However, the best celebrity experience was meeting Bobby Flay.

He came to town and did a live cooking show. He was working on making an apple dessert and took questions from the audience as he did so. I managed to get in line and be the last one to speak. I confessed my crush, told him he was gorgeous, and then he gave me a hug and handed me the dessert. My own dessert made by Bobby Flay himself. I still remember how ecstatic I was.

I never imagined starting a food blog would be one of the best things I could do for myself. This is my 892nd post! I've cooked over 900 recipes! I was able to share them with my mom and my family and I have it all recorded! I've made the most wonderful like-minded friends, I've met celebrities, I've participated in many cook along groups and food challenges, done guest posts, wrote cookbook reviews, received cookbooks, cookware, and ingredients for free, I've had big kitchen failures, and I've learned so much. Most of all I was able to realize my goals and then some, and that is such a great feeling! I would encourage anyone with a passion to start small. The sky really is the limit and you have no idea where your journey will take you.

Now let's get to the good part...THE RECIPES!

These are the best of the best. The consistent crowd pleasers. The tried and true. The ones I turn to again and again. My approach was to remove any emotion or bias towards the food and focus solely on which recipes were written perfectly and produced the best results each and every time. I'm so happy with this list. I didn't plan it, but there is a mix of everything: breakfast, soup, pasta, main courses, and even a dessert! There may be a lot of chicken in this roundup, but it's not because it's our favorite. It's simply because the recipes are outstanding and have proven to be tried and true. These are gems. Consistently delicious recipes that turn out perfectly each and every time and that, my friends, is what it's all about. The search for go-to recipes that stand the test of time!

Madhur Jaffrey's Delicious Chicken Bits
 These Delicious Chicken Bits are hands down the #1 recipe that is requested in my house. My family refers to this dish as Indian Chicken and I have made it at least 50 times since making it the first time in 2012. The chicken marinates in a mixture of black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika, salt and oil and then it gets a quick sear and finishes cooking in the oven for 8 minutes. It is easy, quick, and the chicken bits are little flavor bombs. Jaffrey says to serve the chicken bits on their own as an appetizer, but we enjoy them over rice with a green veggie on the side. If I had to pick only one top favorite recipe on Stirring The Pot for all 10 years, it would hands down be this one. If you are a meat eater, you simply MUST MAKE this recipe!

Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce

 I first made Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce back in 2011 for my pasta-loving daughter. It was an instant hit and has been a dish that has been requested over and over. I have taken the liberty to adapt the recipe a touch over the years. I like to make it a little more luscious by adding a touch more cream, Parmesan, and about 4 ounces of  Mascarpone. This makes the final dish very creamy and flavorful. This is definitely a family-friendly dish and I love how quick and easy it is. My daughter has literally grown up eating this one. So hard to believe she will turn 18 soon and graduate from high school.

Tyler Florence's Big Fat Chocolate Chip Cookies

 This one is from way back in the archives, 2009, to be exact. I made these cookies just a few months into blogging and I have made them ever since. If I were to pick one baking recipe to share with the world, it would be these cookies. Oh my goodness, they are so good! If you've never made these then run to the store and grab the ingredients right now. Buy the best chocolate you can get your hands on. Tyler's recipe uses dark chocolate. Use whichever chocolate is your favorite. I use semi-sweet chocolate and I prefer making these cookies with Ghiradelli sold in the block and cut into big chunks. This recipe makes 8 giant cookies. They will be the best cookies you ever had. You will be SO proud of them. They will disappear before you know it. They will be your go-to recipe for everything: potlucks, birthdays, bake sales, gatherings, etc. Just make them!

Tasty Kitchen's Easy Peasy Chicken Legs

 Yes, I'm sharing chicken legs on my Top Ten Recipes Ever list, BUT these are SO GOOD. This is a recipe to put in your back pocket when you're looking for something easy and delicious that will please your family. This recipe is a home cook's best-kept secret. Put it in your back pocket. I try to buy quality chicken legs, organic, if possible. You'll need 2-3 for each person you're serving. Drizzle them with oil and dust them with a hefty dose of Lawry's seasoning and salt and pepper and roast at 400F for about an hour or so (depends on size and quantity). Prepare for your house to smell absolutely amazing! The chicken is crispy on the outside, extremely flavorful, and the interior is fall-off-the-bone tender. These Easy Peasy Chicken Legs pair well with just about anything, are very budget-friendly, and people will go on and on about them.

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

 I love shrimp and if you've been following me for any time at all then you know I've shared a lot of shrimp recipes. They have all been delicious, but this one is THE BEST. What makes Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic so much better than the rest? Well, the answer is simple. It's his Mojo de Ajo, a garlic oil that is made by chopping two entire heads of garlic and slow cooking it in oil for around 30 minutes before adding chiles for heat and a touch of lime zest for brightness. These shrimp are completely irresistible! The first time I made them I accidentally ate all of them straight from the pan. This is the best recipe I've found if you love the classic pairing of shrimp and garlic. Just be sure to cook the garlic low and slow!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

 If you love hummus then this is YOUR RECIPE. I knew Ottolenghi's hummus would be delicious, but I had no idea how perfect this recipe was going to be. The creamiest hummus cooked from scratch topped with crispy bits of ground lamb, garbanzo beans, buttered and toasted pine nuts, and the most refreshing and tangy lemon sauce. Wow...this is the stuff of dreams. The hummus to end all hummus. I could eat it every day for the rest of my life.

Jacques Pepin's Egg and Onion Gratin

 Cooking with Jacques Pepin was so inspiring and I learned so many new ways to prepare food. Prior to making this Egg and Onion Gratin, I had never thought of making a gratin out of hard-boiled eggs, but this dish blew my mind. Hard-boiled eggs and sauteed onions topped with a Gruyere cheese bechamel sauce. It's a departure from the regular old breakfast and it's so delightful served on toast. I knew it was one of my top favorite recipes ever as soon as I took the first bite!

Jacques Pepin's Onion Soup Lyonnaise-Style

 This recipe is perfection. Completely perfection. Pepin's Onion Soup Lyonnaise-Style. First of all, Pepin is a genius and if anyone knows French Onion Soup it's him. Second of all, it has not just one layer of bread and cheese, but two. Third of all, this is a restaurant-quality dish and people will literally sing your praises.

Nigel Slater's Roast Chicken Wings
 We love chicken wings and this recipe was game-changing for us! Prior to trying this recipe, I had no idea that roasting wings resulted in superior results. I'm convinced the roasting enhances the flavor of the chicken itself while also lending a perfectly crispy exterior. When I first made Slater's recipe I made his Lemon and Cracked Pepper version, but now we follow his recipe and change up the flavors all the time. My husband and kids think roast chicken wings at home are far better than the fried wings you eat at any restaurant. I have made these and taken them to potlucks and parties and I can never seem to make enough. They fly off the plate in minutes.

Ina Garten's Engagement Roast Chicken
  Odds are you've heard of Ina Garten's Engagement Roast Chicken over the years and I'm here to tell you that it's for good reason.  I've made a number of roast chickens over the years and this one is by far the VERY BEST. If you're going to make a roast chicken, this should be the one. A perfectly crispy golden brown chicken that is juicy and tender and topped with flavorful onion gravy. I recommend this to all of my friends when they ask me for recipe ideas. Ina knows chicken and this recipe cannot be beaten. This recipe should be in every home cook's arsenal!

 Thank you to everyone who has been a part of my journey! I'm looking forward to the next 10 years!

*This post is dedicated to my mom, the best taste-tester there ever was. Thank you, mom!

For Garlic Lovers Only!

If you're a garlic lover, like me, then these five recipes will

have you swooning in absolute delight! 

(click on the recipe title to be directed to the original post/recipe)

 

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

Let's sum this up real quick. I made these for my husband and I. While he was outside I ate them all! He didn't get any. I didn't mean to do it, but well.....they were so good I couldn't stop.

Madhur Jaffrey's Chicken with Garlic and Black Pepper

This is one of those staple weeknight dishes. Chunks of chicken marinated in garlic, a good dose of black pepper, soy sauce, and chili powder. Cooked in a wok where the outside goes slightly crispy. So flavorful and so good!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

If you love hummus then this is THE recipe to try! Oh my goodness, this is perfection. A smooth creamy hummus made from scratch with 6 cloves of garlic, topped with crispy chunks of lamb, buttered and toasted pine nuts, and a garlicky lemon sauce. It is one of the best dishes on my site!

Yotam Ottolenghi's Chicken Sofrito with 25 Cloves of Garlic

 This is a dreamy weeknight chicken dish that screams with flavor. How can it not with 25 cloves of garlic? That is a full two heads of garlic! Saying that it is garlicky, but not overpowering. The good news is that it comes together quick enough to make on a weeknight.

Curtis Stone's Grilled Corn On The Cob with Parsley and Garlic Brown Butter

If you want a good laugh, click on the recipe above, and read my original post.  This corn is absolutely delicious, but please do yourself a favor and remove those pesky husks before you start prepping or cooking this dish. This one is so delicious. Summer on a plate!