Is there anything better than Bacon?

Bacon is by far America's most loved ingredient. At least the America I know. Whether eating a crispy piece with your eggs in the morning, enjoying it on your BLT for lunch or finding a hint of it in your gourmet dinner out, bacon is everywhere and I love it. Here is a soup with just a bit of bacon. It is almost vegetarian, except for the Chicken stock and bacon. So I guess not really vegetarian at all, but close enough for me. This is a hearty vegetable soup that can fill up anyone, including your skeptical man (ie: my husband). And even though it has bacon in it, it is very healthful and low in calories. There is rosemary in this as well, and I don't even get me started on how much I am loving that herb right now... And my new trick that I incorporated into this soup is to add in a parmigiano rind while simmering. It brings a richness to the soup and that great flavor of the cheese.

Tuscan Peasant Soup with Rosemary & Pancetta

Serves 6-8

5 Tablespoons of Olive Oil

1 1/4 cups, about 6 oz. small diced Pancetta (regular bacon is totally fine)

4 cups large diced Savoy Cabbage (about 1/2 head, you can also use Napa cabbage)

2 medium onions, diced

4 medium carrots, diced

kosher salt

2 garlic cloves, minced

1 Tbs. minced fresh rosemary, plus 1 tsp.

1 tsp. ground coriander

1 28 oz can of diced tomatoes, drained

8 cups chicken stock

Optional: Rind of Parmigiano-Reggiano

2 15 1/2 oz cans, small white beans rinsed and drained (ie: Navy Beans)

2 Tbs. fresh lemon juice

Pepper

1 cup grated Parmigiano-Reggiano

1. Heat 2 Tbs. of olive oil in a 4 to 5 qt. dutch oven over medium heat. When hot, add the pancetta and cook until crisp, stirring often. Remove pot from heat. Remove pancetta from pot with slotted spoon and drain on paper lined plate. Pour off all but 2 Tbs. of the fat from the pot.

2. Return the pot to medium high heat and add the cabbage. Cook, stirring occasionally, until limp and browned around the edges. Remove the pot form the heat and transfer cabbage to another plate.

3. Put the pot back over medium heat and add 2 Tbs. of olive oil. When the oil is hot, add the onions, carrots and season with salt. Cook, stirring occasionally, until the onions are softened and vegetables start to brown around the edges. Add the garlic, 1 Tbs. of rosemary and the coriander. Cook, stirring until the garlic becomes fragrant, about 1 minute. Add the tomatoes, stir together and cook an additional 3 minutes.

4. Return the cabbage to the pan and add the chicken stock and parmigiano rind, if using. Stir well and bring to a boil, then reduce to a simmer. Cook for 15 minutes to infuse the broth. Add the beans and return the pot to a simmer, cook for another 2 minutes. Remove pot from the heat, remove the cheese rind and discard. Stir in the remaining rosemary and let rest for 5 minutes.

5. Taste the soup, add the lemon juice and salt and pepper to taste. Serve the soup hot, garnished with pancetta and grated cheese.

Enjoy!

xoxo

Erin

One Juicy Bird

I have been working on my roast chicken now for awhile and have yet to really feel that I have mastered it. Roast chicken is one of those dishes to me that screams "home cooked." I know my mom made a delicious roast chicken, so I am sure that is where it comes from. There is just something about that crisp skin, juicy meat and beautiful pan sauce that I love. I think I am getting much closer to the perfect bird and this recipe really helped. I served this with a fall salad and dinner was complete.

Roast Chicken

Food & Wine: December 2009

serves 6

One 6 lb Roasting Chicken (I used a 3.5 and it was almost about the same cooking time, all other ingredients were the same)

2 cloves of garlic, thinly sliced

6 rosemary sprigs

3 lemons, 2 quartered, 1 juiced

2 tablespoons olive oil

1/2 cup dry white wine, plus an additional 1/2 cup

1/4 cup of honey

salt and pepper

1 3/4 cups chicken stock, plus 1 additional cup

1. Preheat Oven to 425 degrees. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and the 2 quartered lemons. Tie the legs together. Rub the oil over the chicken, pour the wine and lemon juice over the chicken, drizzle the honey all over the chicken and season with a generous amount of salt and pepper.

2. Roast the chicken for 20 minutes, uncovered. Add 1 cup of broth to the pan, cover with foil and reduce the oven temp to 375 degrees. Roast for 40 minutes. Add the remaining 3/4 cup of stock to the roasting pan. Cover and roast for 50 minutes or until an instant read thermometer inserted in an inner thigh registers 165 degrees. (If using a smaller bird, it won't take the full 50 minutes)

3. Transfer chicken to a carving board and let rest for 15 minutes. Place the empty roasting pan on stove with 1-2 burners on med-high. Once pan is hot, add the 1/2 cup of wine and deglaze the pan, scraping the bottom. Add the 1 cup of stock and let reduce for 10 minutes. Salt and pepper to taste. Strain sauce into hot serving bowl and ladle over chicken when serving.

I hope that you find success with this recipe as well. Here's to comfort food!

PS: You can use the rest of the chicken and bones to make a lovely stock as well. Nothing goes to waste!

xoxo

Erin

Roasted Curried Cauliflower

I made this side dish last night and it was amazing. I had bought cauliflower at the market and would just figure out something interesting to do with it using what was in my pantry. I found this recipe on epicurious and it was so good. Great flavors and I loved the flavors that came out by roasting the cauliflower. I did not have cilantro in my fridge (I know, shocking), but next time I won't forget to have it on hand for sprinkling as instructed. My husband grilled some steaks and I made a salad, but the cauliflower was the star of the meal! I halfed this recipe and used just one cauliflower, it yielded about 3-4 servings.

Roasted Curried Cauliflower

Adapted from Bon Appetit, 2004, A.O.C., Santa Monica, CA

Yields 6 side dish servings

4 lbs cauliflower florets (about 12 cups)

1 large onion, peeled, quartered

1 teaspoon coriander

1 teaspoon cumin

3/4 cup olive oil

1/2 cup red wine vinegar

3 1/2 teaspoons curry powder

1 tablespoon Hungarian Hot Paprika (I used regular paprika and some red pepper flakes)

1 3/4 teaspoons salt

1/4 cup chopped cilantro

Preheat oven to 450 degrees. Place florets in a roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. In a bowl, whisk together all of the remaining ingredients, except the cilantro. Pour dressing over vegetables; toss to coat. Spread in single layer and sprinkle with pepper. Roast in oven for 35 minutes, stirring occasionally. Mound vegetables in large bowl and sprinkle with fresh cilantro. Serve warm or at room temperature.

Enjoy!

xoxo

Erin

Kickin' It Old School: German Style

Here is another great recipe from my mom's collection that we made when I was visiting. This meal is an old German recipe that my mom has had since her hay days in Newport Beach. She got the recipe from one of her favorite places in Newport at the time called Gulliver's and immediately made it her own. My dad calls this meal the "one where everyone does not talk" because everyone is eating and loving it. This is a fabulous, hearty cold weather meal that is great for company or any night of the week.

German Style Roast Pork Dinner

Recipe from Mom, adapted from Gulliver's, Newport Beach, CA

serves 4

For the Pork Roast: Rub Lawry's seasoning salt, pepper and garlic salt all over a 4lb boneless center cut pork roast. Bake at 350 degrees in roasting pan for about 1 1/2 hours or until internal temp reaches 150 degrees. Let rest on a carving board for 15 minutes before slicing.

For the Apples: Peel, core and cut 8 apples into thick slices. Toss in a glass baking dish with enough brown sugar, honey, cinnamon and nutmeg to coat evenly. Bake at 350 degrees for 30 minutes, mixing occasionally and adding more brown sugar and honey as needed. (Can be made in advance and reheated before serving)

For the Potatoes: Peel and clean 5 large potatoes, cut into 1/8ths and place in large saucepan or stock pot with enough cold water to cover. Bring pot to a boil over high heat and cook potatoes until tender, about 15 minutes of boiling time. Drain the potatoes and place back into the warm pot. Allow the steam to rise for a couple of minutes to get rid of excess moisture. Using a ricer, food mill or potato masher, mash potatoes into desired consistency (I like them smooth, but some like lumps!), but not too much that they get gummy. Add 1/2 cup of warm heavy cream and 1/2 stick of melted butter, salt and pepper to taste. you can always add more liquid if they appear dry. (Make these while the roast is in the oven)

For the Gravy: After placing pork roast on the carving board to rest, place roasting pan on the stove over medium high heat. Add a few table spoons of flour to the pan (enough to coat) and using a whisk, mix together the flour and pan drippings. Pour in 1 cup of dry white wine to the hot pan to deglaze, use the whisk to scrape up the brown bits on the bottom of the pan while mixing everything together. Once the mixture is bubbling and reduced slightly, add in 1 cup of chicken broth, salt and pepper. Continue to stir and bubble to allow to reduce. Once sauce has thickened, transfer sauce to a warm serving bowl with ladle.

For the cabbage: Slice 1 cabbage and steam in pan with a bit of champagne (you can use water or wine as a sub) with the lid on until just cooked, but not too crisp. Meanwhile saute 6 to 8 slices of bacon, cut into 1 inch bits, until crisp. Drain the cabbage well and toss in the bacon and fat. Season with Lawry's season salt and pepper to taste. Let sit while you are making the gravy.

This is one of my longer recipes that require more components, but the results all together are so great. Ladle a generous amount of gravy over the meat and potatoes. Try to get every component on your fork for one fabulous bite and all the cooking will be worth it.

Enjoy!

xoxo

Erin

Addicting Pumpkin Bread

I just got home from a great trip to visit my parents in Colorado. My mom is who taught me how to cook and has some fantastic recipes for the fall. This first one is for a pumpkin bread so moist you won't believe it. It is delicious for breakfast as well as for dessert with a scoop of ice cream. This is an easy recipe and makes 2 loaves, so make one for yourself and use the other as a gift.

Pumpkin Bread

4 eggs, beaten

2 cups sugar

1 cup brown sugar

1 cup vegetable oil

2/3 cup cold water

1 lb canned pumpkin

2 1/2 cups of sifted flour

1 1/2 tsp salt

2 tsp baking soda

1 tsp each nutmeg, cinnamon, ground clove

Mix ingredients together until smooth using a hand mixer or stand up mixer. Fill two loaf pans about half way up the pan. Bake at 350 degrees for 1 1/4 hours. Enjoy!

My mom also told me that these freeze nicely. I like to cut a piece off and stick it in the microwave until warm and then serve with a pat of butter. Totally decadent, but so great on a crisp fall morning.

xoxo

Erin

Cheese Straws

To quote Deb from Smitten Kitchen, "meet my new favorite party trick." I couldn't have said it better myself. When I saw these on her site I was amazed I had never heard of them. A handheld cheese snack? Yes, please. Make a batch for your next party, put them in a pretty glass on your table. Watch your guests gobble them up. Next time I'm doubling the recipe.

Cheese Straws

from Smitten Kitchen, adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half


1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break - don't worry, they taste the same no matter how they look! The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature.

XOXO, Jenna

Bacon + Chocolate = Yum

I know, I know it sounds like a bad foodie nightmare, but really it is quite delicious. I recently discovered Mo's Bacon Bar by Vosges Chocolates. It is a dark chocolate candy bar with bits if applewood smoked bacon and smoked salt inside. It sounds bizarre, but I think it brings a new fun spin on the regular ole' chocolate bar.

For those of you that have never heard of Vosges, it is "Haut-Chocolat" company that makes interesting and beautiful chocolates and toffee. They have truffles with cayenne pepper in them, amazing caramels with sea salt and toffee with many, many nuts. They also carry a wide variety of old fashioned favorites for those less adventurous candy lovers. (see chocolate covered caramels with marshmallows)

With the holidays coming up, I thought I would share this gem of an online food store as they have gorgeous packaging and quick delivery. This is the perfect thank you gift, happy holidays gift (everyone is always getting candy, you could be the gift-giver that everyone remembers) or just a gift to yourself! You can also find the bacon bar in some grocery stores, it was at the butcher's counter at my local Fresh Market. :)

www.vosgeschocolate.com

PS: You may think I am getting a kick back from this company, but I really just love the candy! I wish I was!

Enjoy!

xoxo

Erin

Extreme Makeover: Chicken Soup Addition

Everyone loves the comfort of a bowl of steamy chicken soup on a cold day. This time of year always gets me excited to try new soup recipes and I found one that is easy and delicious. I also tried making my own stock for the first time. There were definitely some things I would do differently (bigger chicken, use less water, remember celery at the grocery store), but I think it did make a huge difference. This recipe that I found includes the recipe for chicken stock and there is extra that you can freeze for another round of soup. Those of you from Chicago may have been to one of my fav brunch spots, Feast, in Bucktown and I am obsessed with their tortilla soup. Well, let's get serious, I order tortilla soup anywhere I see it on the menu. The version at Feast has a beautifully rich broth that you can tell was made from scratch. I think this recipe is pretty close and can be tweaked in so many ways. Be generous with the salt and pepper and feel free to add more heat!

Mexican Tortilla Soup

Adapted from foodnetwork.com, Tyler Florence

serves 4

Ingredients

2 Tbls extra-virgin olive oil

2 medium yellow onions, diced

2 garlic cloves, minced

2 jalappenos, seeded and minced

3 ripe medium tomatoes, chopped

1 cup of corn kernals (fresh or frozen would work, just thaw out the frozen kernals before using)

1 quart chicken stock (recipe follows or use store bought)

Salt and Pepper

Canola Oil, for pan frying

8 corn tortillas, cut into 1/8 inch strips

1 1/2 cups shredded cooked chicken (if you make the stock, use the stock chicken. Or use a rotisserie chicken from the market to save time!)

2 avacados, halved, pitted and diced

1 cup shredded Cheddar or Jack cheese

1/2 cup (or more!) of coarsely chopped fresh cilantro leaves

1 lime, but in wedges, for serving (squeeze lime juice over each bowl before serving)

Place a stockpot over medium heat and coat with olive oil. Add the onions, garlic, jalapenos and tomatoes and cook until cooked down and pulpy. About 15 minutes and continue to stir. Pour in the stock and chicken, season with a generous amount of salt and pepper, simmer for 20 minutes over low heat, covered.

Meanwhile, heat 1 inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until crisp (It takes just a few seconds!) Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into bowls and top each bowl with the avacado, tortilla strips, cheese, cilantro and lime.

Chicken Stock

1 whole free-range chicken (about 3 1/2 lbs), rinsed, giblets removed

2 carrots, cut in large chunks (no need to peel)

3 celery stalks, cut into large chunks

2 large onions, quartered

1 large head of garlic, top cut off so cloves are exposed (skins and all)

1 turnip, halved

handful of fresh thyme

2 bay leaves

1 teaspoon of whole black peppercorns

Place everything in a large stockpot over medium heat. Pour in only enough water to cover (about 3 quarts). Bring pot to a boil, then lower to medium low heat and gently simmer for 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface (you will notice it in the beginning if it happens, 30 min in). you can add more water to keep the chicken covered if necessary.

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the liquid through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately for the soup, or if you are going to store it, make sure to cool completely before placing in the fridge (good for 1 week) or freezer. (yields 2 quarts)

my kind of comfort food.

Spaghetti alla Carbonara. Coal Miner's Pasta. One of my ultimate favorites. As you can see, there's a theme going with pasta. I could eat it every night of the week. I've tried so many different carbonara recipes - with cream, without cream, with bacon instead of pancetta, with rigatoni, with spaghetti. Whatever variation you choose, the must-have ingredients for this recipe are: cheese (parmesan, pecorino, or a combination), egg yolks, pork and black pepper. I have to say, I've never met a carbonara I didn't like. My dad's is pretty darn good. But I have found a favorite, courtesy of Tyler Florence. Don't skimp on the cheese to pass and the fresh flat-leaf parsley - in my opinion they're the best parts.

Spaghetti alla Carbonara

Cook Time: 10 minutes

Level: Intermediate (according to foodnetwork.com)

Yield: 4 to 6 servings

Ingredients

1 lb dry spaghetti
2 tablespoons extra virgin olive oil
4 oz pancetta or slab bacon, cubed or sliced into small strips (full disclosure - I used Oscar Mayer bacon and it tasted delish)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmiagiano-Reggiano, plus more for serving
freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (al dente). Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table...and get ready to feast.

XOXO,
Jenna

The Power of Polenta

I recently discovered one of the easiest and tastiest side dishes to accompany any week night meal. Polenta is made from a boiled liquid ingredient and cornmeal. You basically boil the liquid, stir in the cornmeal and then add in flavor components. This is a great pantry side dish and is very versatile! In the recipe below I just added in what I had on hand, you can do the same with virtually anything. Ideas are Cheddar and chives, thyme and garlic, ricotta and spinach, etc. Just stir in what you like and you can transform this easy recipe into your own!

Soft Polenta with Parm and Rosemary (makes 4 side dishes)

Boil 3 cups of Chicken stock in a saucepan. Add in 12 Tablespoons of yellow cornmeal gradually and stir in with a whisk. Continue stirring until the polenta becomes thick and creamy. Add in 1 cup of grated Parmesan cheese, 1 tablespoon of chopped rosemary, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of red pepper flakes. Transfer polenta to a serving dish and let stand for a couple minutes before serving to thicken further. Enjoy!

You can go a step further with this and make polenta squares that can be done in advance. Transfer the hot polenta from the saucepan once prepared to a 8 x 10 sheet pan. Spread the polenta evenly on the bottom. Let cool to room temperature (this can all be done in advanced, even overnight) Once cooled, cut polenta into squares and transfer to a cookie sheet. Sprinkle with finely grated Parmesan cheese, salt and pepper. Stick under a high broiler for 2 minutes or until cheese is melted and polenta is heated through. Serve!

Polenta can also be grilled instead of broiled, which is a great option as well. Experiment with this dish! There is so much you can do and make it your own.

xoxo

Erin

Delicioso Comida

I, like Jenna, have a love of cilantro. I love it almost as much as I love lime juice on anything and everything Mexican. I developed this easy dinner combining all my favorite Mexican ingredients for several components of the meal, so to cut down on the groceries. The sauce is delicious! It is a chimichurri variation that has so much flavor, but could also be a great substitute for guacamole (it cuts out a lot of the calories). I use it to top the meat and I also stirred it in to prepared rice. I served this dinner with some simply grilled yellow squash that I brushed with olive oil and sprinkled with salt and cumin. This meal is smoky, tart, bright and spicy. Seriously, I could eat the sauce every day and be happy. 

For the Meat: 

1 LB Chicken Breasts or Skirt Steak (serves 3-4)

Marinade Meat for 30 min and up to 3 hours in: 1/2 Tablespoon of Salt, 1/4 Tablespoon of Pepper, 1/2 Tablespoon of Cumin, 1/2 Teaspoon of Cayenne, 1 Tablespoon of Olive Oil, 2 cloves of chopped Garlic. Whisk together, place meat in large freezer bag, pour marinade in the bag, massage into meat and chill in the refrigerator. 

Grill Meat over a high heat until cooked. Slice against the grain of the meat. Serve with the Chimichurri. 

For the Cilantro and Lime Chimichurri:

Combine in a mini-chopper, blender or food processor until finely chopped and well mixed: 2 cloves of Garlic, 4 husked Tomatillos, 4 trimmed Green Onions, 2 cups roughly chopped Cilantro, juice of 2 Limes, 1 deveined and seeded Jalapeno, 1 Tablespoon of Green Tabasco, 2 Tablespoon of White Wine Vinegar, 1 large Avocado, 2 teaspoons of Salt, 1/2 teaspoon of Pepper, 1/2 teaspoon of Cumin. (makes 1 1/2 cups)

For the Rice:

Prepare as much rice as instructed on package for the amount of people you are serving. Stir in a healthy portion of the chimichurri once prepared. Eat. 

To make your life as easy as possible, you could make the chimichurri a day in advance or early in the day, as well as marinate your meat. That way all you have to do is make your rice and grill your meat and veggie. 

Last step: DEVOUR. :) 

Enjoy! 

xoxo

Erin 

Corny, But Delicious

I am a huge fan of fresh corn in the summer. Especially here in the Midwest, you know that your ears are coming from a local farm possibly just down the road from your market. Here is a side dish recipe from my own kitchen that I think is fantastic and can really be served with anything (grilled chicken, steaks, fish). It is sweet, smoky, tart with a bit of heat. Feel free to add more or less of any of the ingredients to your taste. This could also be served in the fall with roasted butternut squash as a substitute for the red pepper. Also, I used herbs from my garden that I like, but you could use whatever you have on hand or in the backyard.

Fresh Corn with Sherry Vinegar and Herbs (3-4 servings)

1 Tablespoon of Olive Oil

1 Clove of Garlic, chopped

1 Small Red Onion, chopped

1 Red Pepper, diced

3 Ears of Fresh Corn, shucked, kernels cut off the ear

1/2 Teaspoon of Each, Salt and Pepper

1/8 Teaspoon of Cayenne Pepper

1/2 Teaspoon of Cumin

1/8 Cup of Sherry Vinegar

1/2 Tablespoon of Fresh Basil, chopped

1 Tablespoon of Fresh Flat Leaf Parsley, chopped

Heat a large saute pan over medium high heat. Add the olive oil to the pan. Once the oil is heated, toss in the garlic and let cook for about 30 seconds or until fragrant (You do not want to brown or burn it). Add the red onion and cook until the onion has started to become translucent and slightly soft, about 3 minutes. Add in the red pepper and corn and turn the heat to high. Add the salt and pepper and combine. Let all the ingredients cook until they begin to brown, stirring frequently. Once the vegetables are cooked and slightly browned (about 15 minutes), add in the cayenne pepper and cumin, stir to combine. Slowly add the vinegar all around the pan to deglaze, then scrape the bottom of the pan with a wooden spoon and stir everything together. Let cook for 2 minutes, then add the herbs. Stir to combine and serve.

Enjoy!

xoxo

Erin