Twice a month, I write a column over on Nooga.com. It’s a recipe column called What’s Cooking. I started writing for Nooga years ago, shortly after moving to Chattanooga. I was looking for an outlet to write more and bring a bit of exposure to my blog. Lucky for me, I was able to convince the team at Nooga to give me a chance and write recipes. It used to be a weekly column and after life got way too busy, I started writing just twice a month, which is perfect.
My column features a variety of simple recipes ranging from main dishes to desserts. I haven’t always done a great job at promoting my columns or sharing the recipes. So in an attempt do better, I’m going to share my columns here on a quarterly basis.
What’s Cooking: Spring 2018 roundup
One thing you won’t find on my Nooga column is cocktail recipes; you can stay parked here on Eat.Drink.Frolic. for that. But in this roundup what you will find is a flavorful side dish of roasted broccoli, my take on rarebit and chicken tinga tacos.
Ready to get into the recipes?
APRIL
Roasted broccoli w/brown butter & fish sauce
I was a little apprehensive at first because, fish sauce. Have you ever smelled fish sauce? It doesn’t smell very good but it adds great flavor and depth to dishes. This unique take on roasted broccoli is surprisingly really yummy and there are CAPERS! I love capers.
Welsh rarebit
Do you know what Rarebit is? It’s a warm dish served with cheesy sauce over toasted bread. It’s really creamy and tasty. And while some photos on the internet don’t exactly do it justice, I really enjoyed it.
MAY
Salted caramel brownies
Y’all, these are so freaking delicious. I’m actually thinking about making them again. They’re so chocolately and fudgy – seriously make these now. Oh and besides these brownies, cooling racks are a kitchen item everyone should have in their arsenal. Bon Appetit says so.
Breakfast sliders
Sliders come in a variety options. But breakfast sliders are by far the easiest type of slider and they’re ridiculously easy and versatile. You can even freeze and just pop them in the oven when you’re in a hurry in the morning.
JUNE
Korean-style beef & broccoli bowls
This is a loose interpretation of “Korean style” but it’s a great dinner option. You can also easily switch out ingredients. You can try shrimp or chicken instead of beef or make a vegetarian option.
Chicken tinga tacos
Tinga is a Mexican dish made with chicken and flavored with chilis in adobo – it’s very, very flavorful. Occasionally, I’ll get chicken tinga from one of my favorite restaurants in town. This recipe makes the perfect weeknight meal just in time for Taco Tuesday.
