charred corn salsa


as we were strolling through the market someone approached us, they were so excited to see that we were using bon appetit magazine while we shopped. I thought this was especially cute because the reason we were using it was because I have been incredibly uninspired on what to make for dinner lately! I landed on a simple salmon recipe because you can’t go wrong with some cold salmon on a summer day. I also spotted their charred corn salsa recipe, and I don’t know about you but when I see corn salsa I think of chipotle and who doesn’t love chipotle? come on now, don’t be snobby! I scanned over the recipe and it looked easy peezy doable! so I gathered all of the ingredients and with the help of my love we created this sweet and tangy charred corn salsa. yes we then ate almost all of it on the couch while netflixing and chillin’ (do people still say that?). In my opinion the salsa could be spicier with maybe one more jalepeno but overall it is a winner. I will definitely be making this salsa all summer long and hey don’t forget the chips and margaritas bbs!


*charred corn salsa

yields two cups 


2 husked medium ears of corn

1 poblano chile

1-2 jalepenos or fresno chiles

1/4 cup chopped red onion

1/2 tsp kosher salt

1 large ripe beefsteak tomato

1/4 cup clinatro leaves

2 TBSP fresh lime juice


1. cook the corn and the chile in a dry meduim cast-iron skillet over high heat, turning occasionally, until corn is charred in spots and chile is blistered all over, 10-14 minutes.

2. let the corn cool, lay corn flat and slice along one side to shave off kernel. be careful! repeat, roating cob, until all kernels have been cut off. 

3. mash the corn to release the juices.

4. cut around chile stem to remove, then slice into flesh lengthwise to open up the chile like a book. scrape out seeds and ribs, flip over and then use the dull edge of your knife to scrape off the charred skin and discard.

5. chop the chile and add to the corn. add the chopped jalepeno, red onion and salt. mix well.

6. core the tomato, then cut half through and lightly squeeze out juice. chop the tomato and fold into the salsa.

7. add the chopped cilantro, fresh lime juice and salt to taste. 

that’s it! it’s so easy, now just enjoy with some tortilla chips, toss on top of a salad or some tacos. go wild! 


eat your heart out (and stay cool!)


 *recipe from Bon Appétit

magic "feel better" chicken soup



so i officially am obsessed with this cozy heart warming soup, it is fragrant with coriander, onion, ginger and is incredibly easy to make. i originally made this after a caught a terrible cold in june, now i make this not only as a cold remedy but whenever i need a little pick me up. seriously this soup makes me feel like a whole new woman! i snagged this recipe from bon appetit and have adjusted it so that it only makes about half the amount (mostly because this girl has yet to purchase a stock pot large enough to fit a whole bird hah!). this recipe takes a bit longer than heating up some store bought bone broth, but you get a lot more soup this route for a lot less money. i hope you enjoy this recipe. cuddle up on the couch with a big bowl of this magic soup and get rid of those colds this chilly season, nobody has time for that! 

turmeric-ginger chicken soup

serves 4-6 or enough soup for one person with a cold for about 2 days


half of a 1 3½–4-pound chicken

1 medium onion, unpeeled, quartered

1 head of garlic, cut halfwise

1 2-inch piece ginger, unpeeled, thinly sliced

2 dried bay leaves

1 tbsp ground turmeric

1 tsp black peppercorns

1 tsp coriander seeds

kosher salt

2 carrots, chopped

dried udon noodles (if i am deathly ill i will skip the noods)

Chili oil (for serving)


cut the chicken in half, save the other half for more soup at a later time or a roast chicken mmmm. place chicken and basically everything else (onion, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot (largest you got).

pour in cold water to cover and bring to a boil over medium heat. reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°, 30–35 minutes.

**i highly recommend a thermometer, it has changed the way i cook especially chicken! shout out to my mama for sending me one! you can get one here on amazon if you need one. trust! it is a lifesaver. protein is pricey and nobody wants to waste $$ on a dry bird.

transfer chicken to a plate and let cool slightly; keep stock simmering. remove skin from chicken; discard. pull meat from bones and shred into bite-size pieces; set aside.

return bones and carcass to stock increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. season with more salt if needed.

strain stock into a large saucepan; discard solids. add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.

meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.

divide noodles among bowls. add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. ladle over noodles. drizzle with chili oil. (i highly recommend this step! it makes it truly pop and hey clears those sinuses too).

link to the BA pro recipe

eat your heart out babes

s k y