Normally, I am strictly a ketchup girl.

No, not one of those ketchup people who puts it one everything like my eggs or my steak. That is gross.

But I do it up big with that tasty tomato goodness on my French fries, my hamburgers and definitely my hot dogs.

I very rarely deviate.

And even when there is some sort of sauce on whatever I have ordered, I usually end up dipping it in ketchup anyway.

Until I discovered this little gem.

This aioli is great as a dipping sauce and amazing on burgers and sandwiches. I wouldn’t put it on my hot dog, but hot dogs are sacred.

You will need…

½ cup mayonnaise

2 tablespoons finely chopped chives

1 tablespoon apple cider vinegar

½ tablespoon honey

1 teaspoon your favorite whole grain mustard

Here is where it gets complicated. Put everything in a small bowl and mix it well.

Love and Beer Floats

Angela

Chive Aioli

½ cup mayonnaise

2 tablespoons finely chopped chives

1 tablespoon apple cider vinegar

½ tablespoon honey

1 teaspoon your favorite whole grain mustard

Here is where it gets complicated. Put everything in a small bowl and mix it well. 

It is so funny how certain things really put the place you are in life in perspective.

I know I often joke that I don’t really feel like an adult. And truth be told, I really don’t.

Sure I’m almost all the way there, but I still live at home for goodness sake. I do have a couple things to accomplish before I can consider my self a full-fledged “grown up.”

You would think the fact that my closest friends are getting married, having babies and buying homes would make me feel like I was an adult. But, the thing that has made me feel most adult like is discussing my good friend Nicole’s guidance counselor job with her.

That’s right folks; she is a high school guidance counselor.

She councils people less than ten years younger than her.

She helps determine their future.

Adulthood is taking my friends and me by storm.

So here is a very adult dish. Fancy mushrooms always make me feel very adult.

You will need…

3 Portobello mushrooms

3 vine ripened tomatoes (2 if they are really large), diced

¼ cup chopped basil

2 garlic cloves, minced

2 ounces fresh mozzarella cheese, thinly sliced

Salt to taste

Start by heating your grill to a medium heat.

Top the mushrooms with the cheese and place them on the grill.

Cover the grill and cook the mushrooms until the cheese is nice and melted. About 15 minutes. You could also do this in your oven at 400 degrees F.

While the mushrooms are cooking, combine the tomatoes, basil and garlic in a medium bowl.

Season well with salt and toss well.

When the cheese is nice and melted, remove from the heat.

Slice the mushrooms and top with the tomato mixture.

Serve hot.

Love and Beer Floats

Angela

Grilled Bruschetta Portobellos

3 Portobello mushrooms

3 vine ripened tomatoes (2 if they are really large), diced

¼ cup chopped basil

2 garlic cloves, minced

2 ounces fresh mozzarella cheese, thinly sliced

Salt to taste

Start by heating your grill to a medium heat.

Top the mushrooms with the cheese and place them on the grill.

Cover the grill and cook the mushrooms until the cheese is nice and melted. About 15 minutes. You could also do this in your oven at 400 degrees F.

While the mushrooms are cooking, combine the tomatoes, basil and garlic in a medium bowl.

Season well with salt and toss well.

When the cheese is nice and melted, remove from the heat.

Slice the mushrooms and top with the tomato mixture.

Serve hot.