Earlier this month, I went to Lazy Dog Cafe for the first time (and went back for my second visit less than two weeks later!) There are a handful of locations throughout Southern California and I had always heard great things about the food. It exceeded my expectations.
A little birdie told me that their spicy edamame appetizer was insanely good. I add cayenne pepper/hot sauce to most things I eat, and edamame is one of my favorite foods. Let’s just say that I had cravings for their edamame days after my visit. Cravings so bad, I scoured the internet for the ingredients used in the LDC recipe. The star ingredient is a Japanese spice called Togarashi. It’s hot and spicy and flavorful in all the right ways.
4 cups edamame, in shell (I used the frozen kind)
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp soy sauce
1 tbsp rice vinegar
Togarashi, as desired (I used close to 1.5 tbsp)
Cook your edamame in boiling water until the beans are soft and edible. Drain and run through cold water. Let cool.
In a skillet, heat the garlic. Then add the olive oil. Stir for about 30 seconds and then add in your edamame. Mix together for about a minute until coated.
Add in your soy sauce and rice vinegar and mix for about 2 minutes.
Then, start adding your spice. Stir in the skillet until the edamame are completely coated. Taste one (or three) just to make sure they’ve got the right amount of kick. Serve warm.
I could eat Mexican food every single day of my life. If I was in prison and had to choose my last meal, it would probably be Carne Asada street tacos. One of the best perks of living in Southern California is that we have delicious, authentic Mexican food on what seems like every street corner. I can’t complain.
This chicken recipe is great because you can throw it in a crock pot with a jar of salsa and forget about it for a few hours. Once I make a batch of it, I can use the chicken throughout the week for a number of meals. On top of eggs, mixed in a salad, or maybe even just eating it with a fork out of a storage container. It’s that good. First, I am going to tell you how to prep the chicken. It’s almost unreal how easy it is. Below that, you can find a taco recipe I made with it.
3-6 boneless, skinless chicken breasts – as desired, I’d recommend doing 6 so that you have tons of delicious chicken for the week
Your favorite salsa, the amount to use depends. You want to make sure that when you put it all in the crock pot, the salsa covers the chicken. 2-3 small jars should work.
Dump everything in a crockpot and set it on low.
After about six hours, you should notice that the chicken is nice and cooked.
Take a piece out and test it. You should be able to slice it apart with a fork, like soft butter.
Put the chicken (sliced or whole) in some tupperware and use it when you need it. I prefer to shred it with a fork before storing it up.
I came up with this on a whim. I had shredded salsa chicken in the fridge, fresh corn tortillas from my favorite local Mexican market, and avocado on hand. Since the chicken was made beforehand, this literally took ten minutes – if even that- to throw together. Perks of making mass amounts of food ahead of time? I think yes.
Marysa’s Street Chicken Tacos
Another staple item that I keep on hand is a bag of coleslaw mix. While I don’t use the dressing, the veggie mix itself is great to saute for breakfast, or mix into a salad for lunch/dinner. I’d like to get into the habit of slicing up cabbage and having it stored, but for now, this saves me tons of time since I use it so often.
3 small, street size corn tortillas
1/2 cup of salsa chicken
1 cup of sliced cabbage/cole slaw mix sans dressing
Avocado (as desired)
Place the cabbage on the tacos first.
Then distribute the chicken.
Top with as much avocado as desired and put hot sauce (my favorite is Cholula) on top.
Since the cabbage is likely to be cold, throw the finished tacos in the microwave for about 15 seconds.