I know weeknight dinners can be hard. I have a whole Pinterest board dedicated to them because I know they can be super rushed, un-inspired, and overall just… boring.
I’m a bbq lover. There’s something about that sweet and spicy bbq flavor that I just can’t get enough of! It’s comforting and delicious and OH so indulgent. I thought it would be fun to take the bbq flavor and lighten it up a bit with an extra serving of veggies.
After we graduated college, Jaryd and I went on a six week long cross country road trip. In Detroit I got the most amazing fresh out of the oven zucchini carrot baked good. I loved it so much that I emailed the shop owner the next day and asked for the recipe. She declined.
I’m a sucker for Chinese food. It’s one of those indulgences that are few and far between because rice is such a big part of it. I just love that saucy goodness that coats the rice and it’s so sweet and salty and savory.
You know the day before you go food shopping where you just throw some stuff in a bowl and call it dinner? That’s kinda how this yumminess happened. And I loved every second of it.