Dizzy Swallows

Spicy Pulled Chicken & Cooling Slaw

April 29th, 2015

It has been far too long since I posted a recipe. High time to remedy that, and what better way to do so than with this, a flavorful, saucy, easy cook, and favorite chez nous. It is perfect for those beautiful, lazy Sundays when you want to throw something together with little active cooking time that can feed a crowd, or be enjoyed as weeknight leftovers.

Photogenic it ain’t but tasty it indubitably is. If you want to fill the house with tantalizing tendrils of mouthwatering aroma, this is the dish for you.

When I say spicy here, I mean it. If you would like to take the heat down a notch or two, consider omitting the jalapeno, cayenne, or reducing the amount of hot sauce in the recipe below.

Did I mention this is a very messy, sloppy mass of deliciousness? Prepare yourself for a wrist-licking, paper-napkin-using good time. … Continue reading

How to Win at Camping

September 11th, 2013

Hello my darlings! Today I am thrilled to share a guest photographer, my dear friend Hannah Wahl. Labor Day weekend we enjoyed a foursome camping trip with Hannah and her fiance, Will, at gorgeous Baker Lake. It was the perfect final getaway of the summer, complete with breathtaking mountain views, a milky blue alpine lake, massive, mossy trees, copious amounts of good food and good company, even an impromptu raft adventure. Our two friends brought an entire chicken to spit roast over the fire, which inspired me to feature Hannah’s gorgeous photography along with Will’s recipe for the chicken. To that end, please enjoy our interview style conversation below (with my notes in italics). May it be an inspiration to future camping expeditions!

Q. Tell me a little bit about your philosophy as a camper.

A. Always remember the #1 rule of camping: “We’re roughin’ it.” My dad always said … Continue reading

Cantaloupe in Rose & Cardamom Coconut Cream

June 5th, 2013

As summer’s heat begins to warm our bodies, it is nice to have a cooling dessert to turn to in the evening. This simple recipe is easy to make in advance for a get together, or just whip together in a moment’s inspiration.

Choose your melon carefully, as a ripe, fragrant specimen is what really gives this dessert depth. Similarly, fresh ground cardamom is far superior to pre-ground.

Cantaloupe in Rose & Cardamom Coconut Cream

  • 1 ripe cantaloupe
  • 1 cup coconut cream
  • 1/4 to 1/2 tsp fresh ground cardamom powder
  • 1 tsp rose water (Should just be rose oil and water. Avoid alcohol-based varieties.)
  • 2 Tbsp agave nectar or honey
  • A handful of pistachios, crushed
  • Small bundle of fresh mint leaves, chiffonade or chopped

Using a melon baller, scoop out the flesh from cantaloupe into a container with a lid. Refrigerate for a bit to cool.

Using a

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Vegetarian Vermicelli

October 10th, 2012 1 Comment

With the dark days of Winter fast approaching, we’ve been doing our best to capitalize on the last surge of fresh produce afforded by the glorious Fall we have been enjoying. While I am looking forward to comfort dishes like this and this, the recipe below is just the (delicious) ticket for a lazy, sunny Fall evening.

While this may not be Vietnamese in the strictest sense, it arose from my deep love of that cuisine and has all the fresh, satisfying tang of my favorite dishes of the aforementioned variety. I hope you enjoy it as well!

Vegetarian Vermicelli

  • 1 large onion, halved, sliced into thin rounds, then cut in thirds
  • 6 large garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 1-2 Tbsp. sesame oil for frying
  • 1 packet rice vermicelli (or capellini if you’re in a pinch)
  • 1 bell pepper, diced small
  • 2 stocks celery, diced
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Jalapeño Popper Sandwiches

August 1st, 2012 3 Comments

You guys. It’s lunchtime. I often find lunch to be one of the most underrated meals of the day. Given proper planning, it can have all the satisfaction, without any of the pretension, of a fancy dinner.

I recently happened upon these babies while browsing Pinterest and knew they must soon grace my plate.

Inspired by the guilty pleasure that is a jalapeño popper, they are grilled cheese re-imagined. Spicy, roasted jalapeño peppers, gooey cream cheese, grilled cheddar, and a bit of crunch from crumbled tortilla chips blend in eye-rolling glory.

Jalapeño Popper Sandwiches

I’ve adapted this recipe from Closet Cooking. Makes 2 sandwiches. So you can share…or, ya know, have seconds.
  • 4 jalapeño peppers
  • 4 slices bread of your choice
  • About 2 tablespoon butter, room temperature
  • 4 tablespoons cream cheese, room temperature
  • About 1 cup grated cheddar or jack cheese
  • 8-10 tortilla chips

Slice the jalapeños

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