I wasn't going to share this little darlin' until August, but I just couldn't wait any longer! Mostly because we're still working on it slice by slice, day by day. When you have a dessert as decadent and rich as this, small bites are definitely best. You get to experience the flavor longer with smaller pieces, and the pie lasts much longer. Unfortunately, whenever I finish a little slice, I can't help but think about the next slice the second my plate is empty. Bad, bad, bad, I tell you.
I know what you're probably thinking. Oh wow, Blondie. A recipe for rice krispie treats? You're really scraping the bottom of the barrel these days.
Oh man, if only you could have a mouthful of these little babies. You'd ask for another 10 mouthfuls. These typical rice krispie treats have been completely transformed by two of my favorite ingredients:
This treat will never be the same for me, nor will I ever make rice krispies without those two blessed ingredients. HUGE transformation, folks.
We have grilled chicken pretty often during the summertime - especially barbecue chicken. The marinade is easy (we just dump a bottle of BBQ sauce in a tupperware with raw chicken breasts, how much easier can that get?), heating the grill outside on the balcony is much less work than dealing with the oven heating up our little apartment or even having to work with the aftermath of grilling up the meat inside on my grill pan on the stove, and the taste of slightly charred grilled chicken is downright tasty every single time.
Now, I've heard grilled chicken get a pretty bad rap. The words dry and chewy are usually thrown into the description. Now, I've had my fair share of botched batches of grilled chicken. Some well overcooked, some practically inedible because of nasty under-cooking. But I've learned that there's a technique to it, and having a meat thermometer handy is always a good idea. Most of what I've learned about grilling chicken is from a lot of practice. Eventually thing eventually just clicked, and it's much easier to know when it's the perfect time to pull the chicken off the grill. I also learned that after pulling the chicken off the grill, it needs a good rest covered in aluminum foil before serving. This helps the juices seep back in, the meat become much more tender, and the flavors intensify. All with just that simple step! Let's dive into this salad...
My Mom was always awesome at having people over for dinner (mostly the missionaries from our church). I remember her always making this salad for company, and being the little snot bag I was sometimes, I turned my nose right up at the salad. I thought it was super gross. I mean, I loved "Top Ramen" at the time, but anything with a slight scent of vinegar made me a little queazy, and I knew I didn't want anything to do with it. Sad to say, I hadn't tried the salad since. Even when I saw this salad on the table at a potluck dinner or barbecue, I skipped right over it. Little did I know until quite recently, that I was making a pretty grave mistake skipping over such a gem of a dish...
As you may have noticed over my past few posts, I am all about the easy dinner recipe. Summer dinners should be quick, delicious, and require little to no prep time. Weekdays I usually have a little more time, so an extra half hour here and there isn't a big deal. But Sunday. Oh Sundays.. Sundays tend to be our busiest days (or at least they feel like they are), and after a long & busy afternoon at church the last thing I want to do the second I walk through the door is make dinner. So Sundays officially became our "Slow Cooker Sundays" last Fall.
That choice has seriously saved our lives, man.