Category Archives: recipes

mini chicken + waffles

December 1, 2014

holiday / recipes

mini chicken + waffles  |  almost makes perfect

now that you’re hopefully in eat everything mode for the holidays — i wanted to share an appetizer recipe that is SO easy and quick, and perfect for any holiday party you might be throwing or attending, especially because you don’t need any fresh ingredients.

mini chicken + waffles | almost makes perfect

we had a very similar hors d’oeuvre served at our wedding and people went CRAZY for it. so i wanted to make my own much simpler version. this is also my second attempt since the wedding, and i learned from some mistakes so this is my best version for you guys.

mini chicken and waffles
frozen chicken
mini toaster waffles
maple syrup
sea salt
herbs de provence

mini chicken + waffles | almost makes perfect

01. cook the chicken according the packages directions. we used orange chicken without the sauce, because one of the lessons i learned from my first attempt was the frozen popcorn chicken i bought was shit. it wasn’t browned all the way around and it didn’t have a nice crunchy batter like the orange chicken does. so i recommend orange chicken!

02. toast the waffles once the chicken has just a couple minutes left.

03. assemble. that means put the chicken on top of the waffle, and stick a toothpick through. you knew that.

04. liberally sprinkle salt, and MUCH more liberally sprinkle the herbs de provence. because this was my second lesson : the first batch was a little bland. i am a huge advocate of herbs de provence. i put it on almost everything. and i swear it made such a difference with these.

05. drizzle the syrup on top and you’re ready to serve! told you that was easy.

mini chicken + waffles | almost makes perfect mini chicken + waffles  |  almost makes perfect

huevos rancheros by wonder thrills

October 10, 2014

guest post / recipes

huevos rancheros | almost makes perfect

hey y’all! jordan here from wonder thrills! i’m really excited to share a simple recipe with you guys today! molly has been so busy with planning her wedding that it seemed like a no brainer to come and help out with a blog post!

we share a love for eggs and anything latin. this recipe tied in well with our common obsessions, and is perfect for any season! enjoy!

huevos rancheros |  almost makes perfect

ingredients (serves 2)

- 4 eggs
- 4 corn tortillas
- 1 can black beans (or beans of choice)
- 1 tomato (diced)
- 2 limes
- 1 avocado
- salt (to flavor)
- cilantro (for garnish)


01 | in a medium frying pan, place the tortillas down and fry them on either side for 30 seconds to get warm, and a little crispy.

02 | place them on your plates, and oil the pan keeping it on a medium heat, add your eggs, and fry fry fry!

03 | in a small sauce pan, add the beans, and some diced cilantro. cook until hot. (you can also use a microwave if you please.)

04 | place the beans down on top of the tortillas, as well as 1/2 of the diced tomatoes.

05 | when the eggs are cooked to your liking, place them on top of the tomatoes and beans, and top with avocado.

06 | add salt to taste, and garnish with cilantro! (I add way too much cilantro, because it’s not just a garnish for me, haha!)

huevos rancheros | almost makes perfect


roasted artichokes with miso jalapeño aioli by the artful desperado

September 22, 2014

guest post / recipes

roasted artichokes with miso jalapeno aioli | almost makes perfect

hey everyone! it’s gabriel from artful desperado with a foodie guest post.

so as you may know miss molly is getting hitched (yay!). that is one mammoth of a task to handle, i mean the invitations, the guests, the flowers –  i’m already dizzy. since molly and her friends and family must be running on a heavy sleep deficit and little energy to cook, i decided to share a recipe that’s A: super easy to make, and B: tastes like heavenly comfort. perfect for those OMG-i-totally-need-a-snack moments.

cue: roasted artichokes with miso jalapeño aioli. it’s spicy, it’s creamy, it’s rich and sexy. if you want you can totally light some candles and feed your date some artichoke while dipping it in the sauce – it’s like ghost the movie! minus the messy clay scene. here’s the recipe:

roasted artichokes with miso jalapeño aioli
serves 4-6

- 4 medium/big fresh artichokes
- 1 lemon
- 1 tablespoon non-salted butter, soft
- 1 cup extra virgin olive oil
- 2 large egg yolks, at room temp
- 1 tablespoon white vine vinegar
- 1 tablespoon miso
- 1 small jalapeño, finely chopped (with seeds in for heat)
- salt and fresh cracked pepper to season

01.  preheat your oven at 375F
02. grab your artichokes and the top 1/4 (from the tip down). you should see some of the purple leaves exposed. if your choke has a stem, peel it the skin off and cut a bit of the dry end.
03. grab some pieces of tin foil (enough to wrap the choke completely). drizzle artichokes with a little bit of olive oil and place a few blobs of the soft butter in between the leaves. squeeze some lemon juice on them. sprinkle salt and pepper and wrap completely with foil.
04. place all chokes in the oven and bake for about an hour ( a bit more if they are huge). to test for doneness simply remove one of the middle leaves and if the bottom is soft and edible you’re good to go. once they’re done, remove from the oven and set aside (leave them covered).

Roasted-Artichokes-with-Miso-Jalapeno-Aioli Roasted-Artichokes-with-Miso-Jalapeno-Aioli1

now let’s make the aioli.

-  place the jalapeno, miso, and egg yolks in a bowl, then slowly drizzle a bit of the olive oil, continue to whisk hard until you see it emulsify (looks like thin mayo), once this happens start adding the rest of the olive oil slowly. once it’s nice and thick, add the vinegar and squeeze the rest of the juice left in the lemon.

- adjust seasoning with salt and pepper and that’s it!

NOTE: if you have a food processor, you can skip the bowl and whisk and do it by drizzling the oil through the feeder at the top.

if your aioli splits, simply whisk like there’s no tomorrow.


now let’s eat! get rid of the hard outer leave of the choke and get to the meaty ones in the centre, then dip and enjoy. when you get to the core, peel off the furry part and eat the heart. BEST PART.

congrats molly! see ya lata fellas!


ginger shandy

August 11, 2014

happy hour

ginger shandy | almost makes perfect

where have i been?! i know, right. with about a month to go before the wedding — i’ve found planning and making almost everything for a wedding is kind of too much for a person. i’m feeling good about what we’ve accomplished but there’s so so much more to do – so that’s where i’ve been. and i’m sorry. i’ll do a wedding update post to fill you in all those details – but for now, HAPPY MONDAY. mondays suck so how about you make the easiest summer drink tonight after work?!

i love a good cold shandy (which is usually just beer and lemonade) but i am a HUGE fan of orangina because i’ve been drinking it since i was a tiny little orangina drinking child. all you have to do is mix together the ingredients till you see fit and drink up.

2 parts pale ale IPA
1 part orangina or lemonade
1 part ginger beer

(i tested it out with ginger ale, but the ginger beer tasted a lot better)

ginger shandy | almost makes perfect

do you have your own version of an easy beer cocktail or shandy?! please share, i love things that require no real effort.

corn + tomato summer salad

July 14, 2014


corn + tomato summer salad | almost makes perfect

a couple of weeks ago gideon made this as a side dish along with some salmon. and i immediately said “oh shiiiit”. so we decided to enhance it with a couple more ingredients, and used frozen corn so that it would only take a few minutes to make. like i like.

and unfortunately for me, just like everything, i love it served along with a piece of crusty bread – and then it totally counts as a full meal.

corn + tomato salad

1 bag of frozen corn (or you can actually cook corn)
1 ripe avocado
1 package of cherry tomatoes
1 lime
8 basil leaves, chopped
1/2 red onion
olive oil
salt + pepper

cook your corn however you want to roll – then chop tomatoes length wise, half of the onion into thin slices and the avocado – mix all together in a large bowl. the ratio is really up to you.

chop the basil and add it to the mix.

squeeze the lime juice and add a couple of tablespoons of oil.

season and let marinade in the fridge (it tastes better cold)

corn + tomato summer salad

jumbo white chocolate chip cookies

April 29, 2014

dessert / recipes

jumbo white chocolate chip cookies | almost makes perfect

no question – my favorite cookie ever is a white chocolate macadamia nut, but while it’s my favorite, the thing i like most about it is just the white chocolate chips. so i decided to forgo the nuts and just make this super rich, super buttery, super chocolately and super sized cookie because gideon is trying to gain weight for the wedding so why not eat 60 cookies?

i used my favorite cookie recipe, which has a crispy edge but really gooey inside (i mean… perfect cookie right?) and it’s also an EASY one.

jumbo white chocolate chip cookies

jumbo white chocolate chip cookies
(adapted from all recipes)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups white chocolate chips

preheat oven to 350 degrees F.

cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by extra large spoonfuls onto ungreased pans.

bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

jumbo white chocolate chip cookies  |  almost makes perfect jumbo white chocolate chip cookies

how to dress up a frozen burrito

March 4, 2014


how to dress up a frozen burrito

so right now you might be thinking – um wtf is this post? well… i know right?

gideon and i eat a lot of burritos, we live near our all time favorite burrito from tacos arizas (it’s custom and on the DL. i’ll share someday), and about a dozen other taco places. but we’re also not rich so we eat frozen food.

i’ve always had a soft spot frozen burritos, maybe it’s because i smoked a lot of pot in high school, maybe it’s because they’re actually pretty decent tasting. we buy them in their full boxes at the grocery store. tina’s beef & bean/green chili is my favorite (can you believe tina’s didn’t even sponsor this post?!)

now, i am ok with a frozen burrito on it’s own, but with the right accoutrement – frozen burritos rule. so here’s how we fancy our frozen burritos up!

how to dress up a frozen burrito | almost makes perfect

frozen burrito of your choice
crema (or sour cream)
salsa verde
pickled onions (here’s a recipe that we’ve used)
tortilla chips

how to dress up a frozen burrito | almost makes perfect


step one : after your burrito comes out of the microwave, liberally squeeze lime all over it.

step two : spoon on your crema, drizzle on the tapatio.

step three : add your garnishes. salsa verde, a few slices of avocado, chopped cilantro, and a pile of pickled onions. i also always squeeze MORE lime on top and add in some tortilla chips to add crunch.

how to dress up a frozen burrito how to dress up a frozen burrito | almost makes perfect

now go eat one and report back!