Fancy Apron

I’m feeling especially grateful today and want to share a little back story.

I uploaded my first video to YouTube three years ago today. It had been on my mind for a long time before that, but I was too intimidated to start. I would talk about doing it at some point down the road. Really, I was stalling.

Then my son, Jack, made me a paper “silver play button” for starting my channel. Zero subs. Just starting.

And that was it. I couldn’t imagine letting him down. So, I started recording. It was sloppy, unpolished, and cringey. But I did it because I wanted Jack to see me at least try.

So, three years later, my YouTube anniversary lands on Mother’s Day. I’m so grateful to have a supportive family who believes in me, even when I don’t.

Jack- you are my little foodie and I love you to the moon and back. I love your willingness to try new things and your incredible creativity. Most of all, I love you just for being you.

Happy Mother’s Day to all of the hard working moms out there. I know in my heart that our kids see more than what they say.

I’ve been working on this taco sauce recipe for months. I wanted a bright and tangy taco sauce with some heat. This version is smooth, spicy, and exactly what you need to level up your carne asada or carnitas. Recipe link in the comments 👇

Let me know what you think 🩵

🌽 My favorite Mexican side dish that I’ve had on repeat lately.

Snag the recipe at www.FancyApronCooking.com or save this post

Elote Salad Recipe

* 6-8 ears of corn
* ¾ cup Mexican Crema 
* Fresh Lime juice from one lime
* Lime Zest from one lime
* 1 teaspoon Chile Powder 
* ¼ cup Queso Fresco (aka cotija cheese) 
* 1 tablespoon Minced Red Onion
* 1 tablespoon chopped fresh cilantro
* a little salt and pepper to taste

Instructions:

1. Prep the corn cobs for the grill - after you have removed the outer corn husks and washed the corn kernels, drizzle each corn cob with avocado oil and lightly season with salt and pepper
2. Grill corn - place each corn cob directly on the grill grates of a grill heated to 400˚F and cook for 10-15 minutes total, rotating once
3. Make the dressing - in a large bowl combine the lime juice and zest with the crema, red onion, chili powder, and minced cilantro 
4. Finish the dish - after the corn has cooked, cut the corn kernels off the cobs. Transfer the cooked corn to the bowl with the crema mixture and fold to combine. Sprinkle queso fresco on top of the corn salad and garnish with extra cilantro and lime wedge for serving.

New Recipe: Homemade French Onion Dip with Cream Cheese

✨Recipe link in comments✨

🧀 Do you want to make beautiful charcuterie boards, but don’t know where to start?

📝My guide for how to cut cheese and style it for a charcuterie board published today.

🔹Working with random shapes of cheeses is the most difficult part of a charcuterie board. What kind of cheese should I buy? How much do I need per person? All of these questions and more are in this post.

✨ link in comments