Spring is in the air! March is here, and San Antonio's weather is as unpredictable as ever! One day we're wearing shorts, the next day we're digging out sweaters again. Our cooking this month reflects that back-and-forth - some days we want the comfort of a whole braised chicken, other days we're craving bright, fresh seafood dishes that remind us spring is coming.
Jim's been on a mission to waste less in the kitchen lately, which led to his brilliant veggie scrap broth experiment (more on that below). I was skeptical when he started saving scraps in the freezer, but I had to eat my words (along with the most amazing risotto) when we tasted the final result!
Happy cooking, and enjoy the first hints of spring!
Must-Make Dinner: Quick Seafood Recipes
As the weather starts to warm up (well, at least some days!), we're craving dishes that feel a bit lighter but still satisfy. These seafood recipes have been on repeat in our kitchen.
Cooking a whole chicken might sound intimidating, but our braised method is practically foolproof. The result? Juicy meat, crispy skin, and minimal fuss. Make it for Sunday dinner, then transform the leftovers throughout the week.
Cooking a whole chicken might sound intimidating, but our braised method is practically foolproof. The result? Juicy meat, crispy skin, and minimal fuss. Make it for Sunday dinner, then transform the leftovers throughout the week.
Chicken Salad Tostadas: Leftover chicken mixed with black beans, roasted corn, tomatoes, and spices on crispy tostada shells. Top with avocado for a quick, flavorful meal that comes together in minutes.
Chicken Pesto Flatbread: Basil pesto, shredded chicken, fresh mozzarella, and tomatoes on flatbread, finished with a drizzle of balsamic glaze. Simple, quick, and restaurant-worthy.
One chicken, three completely different meals - that's what we call working smarter, not harder!
We've been saving veggie scraps in a gallon bag in our freezer - onion ends, carrot peels, wilted celery, you name it. Once the bag is full, it's broth time! This homemade version has WAY less sodium than store-bought, saves money, and reduces food waste. Triple win!
The best part? You can customize it based on what you like. We always throw in some garlic cloves and a bay leaf, but the flavor profile changes slightly each time based on whatever scraps we've collected. Use it for soups, cooking grains, or anywhere you need a flavor boost.
Weekend Cooking Project: Red Chile Chicken Street Tacos
Spicy, saucy street tacos featuring chicken braised in a rich sauce made from dried guajillo and ancho chiles. Serve them authentically - on double-stacked corn tortillas with fresh cilantro, diced onion, cotija cheese, and lime. Perfect for weekend cooking with leftovers that taste even better the next day.
If you make one of these recipes, we'd appreciate it if you could leave a star rating and comment—this is incredibly helpful for our website and business!
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