Summery Potato Salad With Chives and Scallions

This might be the easiest and most delicious potato salad you could ever make, which is perfect if you are planning on making something to take to a 4th of July party (or if you just want an amazing cold side for lunch or dinner anytime). If you aren't a fan of chives, scallions and mustard (your loss), then I have another great potato salad recipe here! I adapted this recipe from the recent Bon Appetit, featuring Eric Ripert, so you know it's got good bones. It essentially starts with homemade mayo (the tang is key - so don't substitute and don't be afraid) then just mixes in potatoes and chives and scallions and a little mustard! Voila! I think the key to the flavor is letting the potatoes sit in the dressing. I'd make this ahead, and let it chill overnight or at least 4-6 hours before serving. It's truly amazing! Get the recipe, after the jump!

Southwest Seared Tuna with Roasted Corn & Poblano "Hash"

It's no secret that tuna  (Big Eye/Ahi/Yellow Tail, etc.) is my favorite fish in the whole world. Ahi is even what I used for my MasterChef audition,  I love it rare (definitely no more than medium rare) with a great crust and a great side, and  it's got so much flavor, and texture - I'd put it next to a real steak any day! Because it is more expensive than other fish options, I don't cook with it all the time, but for a nice weekend meal, you can't do better than this. I am going to Santa Fe next weekend, so I am on a Southwestern kick this week getting my taste buds ready for the amazing, spicy flavors there. It's definitely one of my favorite flavor profiles. Here, I tried to do something hearty for a warm side (aka MAN friendly "hash"/not a "salad") that would work with the thick tuna steak, and some avocado (which I would probably put on cereal) to cool it off (This basically means my fiance would have preferred regular steak, but we are trying to work some fish into our diets so this is as close to steak as you can get). Don't let the idea of working with Ahi/Big Eye intimidate you - a good, hot pan and a close eye will ensure awesome results. Sometimes, I cut a small piece off the side and test it before I go for the whole large pieces, to gauge the heat and oil temps. The rub is super cheap and easy - you might even have all the spices at home! Get searing after the jump!

Homemade Peach Berry Cobbler

After a long hiatus of dealing with my real work life (the one that pays the bills), responsibilities (the bills), wedding planning and about a month of weekends out of town, I knew I'd have to make up for my shameful absence with a good, old-fashioned Memorial Day classic dessert blow out. I felt like I've covered quite a few all-American dishes like Strawberry Shortcake and Apple Crostata (Pie) on this blog, but it dawned upon me that I was missing the most major of holiday classics - Cobbler. Cobbler is one of my favorite desserts because it is easy and versatile. I feel like it's a Southern thing: I remember my grandmother making it, but most regions have some version of cobbler. It also gives you an excuse to eat ice cream, and since it's fruit-based, it's basically fat-free. At first I was set on peach. I wasn't too impressed with the peaches I saw so I added blueberries. Then I had a pint of blackberries and I added those. The result to me has more flavor than just sticking with one fruit, but you could use just peaches, just blackberries etc.  I like a dough version of cobbler, and I use oatmeal in mine to give it a heartier texture.It soaks up all that berry deliciousness and gives it a nice crunch. Get cobbling after the jump!

Easy Migas for Cinco De Mayo or Any Day

Being from Texas, Tex-Mex food is near and dear to my heart on any day of the year, and when Cinco de Mayo rolls around (which we Texans take very seriously), I don't wait for an afternoon Margarita, I start my celebration with breakfast, and my favorite Tex-Mex breakfast dish is definitely Migas. Migas are one of those egg dishes that have almost endless variations, which is nice, because you might already have a lot of the ingredients in your fridge. Migas usually are eggs, onions/tomatoes/veggies, some kind of meat and tortilla strips, as well as cheese - melty delicious cheese! This is a basic recipe that is perfect for breakfast, brunch or even dinner. I use a thin tortilla chip instead of regular or fried corn tortillas, because I like the thin nature of the chips, and the way they hold up in the eggs - not to crisp, not too soggy. This recipe also has no meat, but you can totally add chorizo, sausage, bacon, etc. Just cook separately and stir in when the eggs are cooking. Eat them plain, or wrap them in a flour tortilla for ultimate carbo-heaven! Serve always with hot sauce like my favorite, Cholula
This takes under 30 minutes. Get the migas madness after the jump!

Gour-Maybe Classic: Strawberry Thyme Shortcake with Honey Whipped Cream

Because I've been a bit of a posting slacker - wedding planning has been on my brain - I am reposting one of my favorite spring treat post from this time last year. Sorry:) New recipes coming this week I promise. If you don't like Strawberry Shortcake... well... then use another fruit, because this little stack of deliciousness is worth it in every way. This is a delicious adaptation of the classic, and it starts with a biscuit recipe from Blackberrry Farm (this month, named the #1 Food Hotel according to Bon Appetit Magazine).  First, let me say, I am not an Atkins kind of girl, when people say that carbs are addicting, and you should avoid them, these are the biscuits that prove them right. But you can't avoid them, because they're addicting - gotcha! If you make them and then sneak off to a closet with the baking sheet, I would not be surprised. As you readers know, I like a balance of flavors. Salty and sweet; savory and sweet; herbal and sweet. Ok - maybe I just like sweets of all kinds. One of my favorite flavor combos is strawberry and thyme. Thyme is a great herbal counterpoint to the sweet strawberries. Because it's a berry recipe, what better biscuits to make than The Blackberry Farm Cookbook's (please tell me you went out and bought it after the first post) biscuits with a twist. I add chopped thyme and topped half of the biscuits with sugar so they have a little additional sweetness for the shortcake. Full instructions after the jump.

Kale, Squash, Sausage and Fontina Scramble

I think I've said before that breakfast is my favorite meal of the day. And of the breakfast options, nothing beats a good egg dish in my book. This egg dish, however, is not just for breakfast. In fact, it's one of my favorite breakfast-for-dinner options. To make a scramble satisfying enough for dinner, I do my eggs on top of sauteed kale, yellow squash and smoked sausage and top with some freshly grated fontina cheese and two over easy eggs. Yum! The smoky sausage, hearty kale and squash are a perfect base. I like to serve a little Cholula hot sauce on the side for some kick, but that's totally up to you. With a sprinkle of kosher salt and fresh black pepper, you are good to go with a delicious dinner in about 20 minutes.You could also use freshly grated Parmesan on top of your eggs. I love fontina - super creamy and melty! Get the scramble secrets - after the jump !

Amazing Gour-Maybe Homemade Tortilla Soup

Growing up in Texas, I have had, shall we say, MORE than my fair share of tortilla soup. Maybe 150 bowls? Maybe 200? I could eat it every day. And with this recipe, you might want to as well. I'm on a mission to get everyone across the country to experience this classic (or at least classic in my neck of the woods!) There are so many different variations, from the almost clear, reddish tomato broth with hunks of veggies and chicken, to the thicker, heartier versions with more of a stew-like base. Some add rice, beans, even corn. As long as you have tortillas and chicken in there, you are free to make it your own! I love the flavors, and since I love to garnish as anyone will attest, any soup with more than 5 garnish options per serving is on my favorite list. This tortilla soup is the product of a lifetime of experimentation. I love the heat, the complexity of flavors, and the colorful presentation. It's perfect Gour-Maybe fare, because it seems like just soup, but after that first bite - it's just an explosion of flavor. Make the stock ahead and the rest of the process just takes an hour. You can serve this for your family and have plenty of leftovers - but not for long. Get all the soup secrets after the jump.