Roasted Tomato and Goat Cheese Toast

If it’s been awhile that I wrote a general life post than it’s been FOREVER since I shared a recipe. We’ve definitely been eating well though, so hopefully I can get busy in the kitchen and snap some photos to share.

This year we planted five tomato plants and OH MAN did they ever produce. I’ve made about 20 pint jars of salsa, given away bags and bags full to friends, family, neighbors and coworkers, and made fresh caprese salad dozens of times. It’s now mid-September and I’m still collecting 4 or 5 tomatoes every couple days (last night I got 9– true story). I certainly don’t mean to complain about having so much produce, but I tell ya, it’s tough to come up with new ways to use it all.

I actually found this recipe looking for new ways to use the 1+ lb block of goat cheese that I recently bought. Goat cheese + roasted tomatoes + basil + balsamic reduction…. That’s a combination that will get me into the kitchen RIGHT THAT SECOND to make (which is definitely what happened!).

There’s a few steps to this open faced sandwich, but most of them you can do while the tomatoes are busy, busy roasting. It probably took me about a half hour to prepare, but was well worth the wait and the effort!

It also looks pretty fancy (if I say so myself!) so it would be a perfect recipe to make for a small dinner party or if you were trying to impress someone.

(little note before we get started: I’m going to leave off the quantity for each ingredient. I had plenty of tomatoes and balsamic reduction (enough for 4-5 people), but since it’s just me — I obviously didn’t need a ton of toast, goat cheese, parmesan, basil, etc..)

Roasted Tomato and Goat Cheese Toast


  • Good Sandwich Bread (I used a marble rye + pumpernickel, but you can use whatever)
  • Olive Oil
  • Salt + Pepper
  • Garlic, minced
  • Goat Cheese
  • Parmesan Cheese
  • Fresh Basil, chopped
  • Balsamic Reduction (recipe to follow)


1. Preheat oven to 450 degrees. Slice tomatoes 1/4 inch thick and lay on a foil lined baking sheet.

DSC_09232.  Mix together olive oil, salt, pepper, and minced garlic and pour some over each tomato.

DSC_0924 DSC_09273. Roast tomatoes in oven for 20-25 minutes. (when they’re done, they’ll be shriveled and almost brown around the edges)

DSC_09464. While those are cooking, make the balsamic reduction (look below for directions) and toast the bread. Brush olive oil on each side of bread and place on a hot skillet (medium heat). Flip until each side is browned (like you’re cooking a grilled cheese).

DSC_0937 DSC_09385. Once bread is browned, spread goat cheese over each piece.

DSC_09576. Still on the hot skillet — fry parmesan cheese and cook until brown on each side. Once browned, let cool on plate and break into pieces.

DSC_0940 DSC_0944

7. Use a spatula and place roasted tomatoes on each slice (I had mid-sized tomatoes so I could fit three per piece of toast). Top with chopped basil, parmesan crisps, and balsamic reduction.

DSC_09648. Devour!

Balsamic Reduction:

This can be used in SO many recipes to really take them to the next level. All you need is 1/2 cup of balsamic vinegar. Heat in a saucepan over medium-low heat, stirring very, very frequently (but I wouldn’t say constantly). It should take about 10 minutes to completely reduce. You want to take it off the heat when there is about 2-3 tablespoons of vinegar left and it’s the consistency of maple syrup.

DSC_0936 DSC_0954

There you have it!!!

DSC_0962 DSC_0965


Margarita Cupcakes

It’s Wednesday, what better time to talk about booze, right? Uhh.. Hmmm, I’m not sure that’s exactly true, but hey, it’ll work! Speaking of booze, part of our focus on health dealio was to cut back on drinking a bit. We definitely don’t drink all the time, but there’s always room for improvement! First, we considering not drinking at all during the month of January to really kick start the year. All was going well and dandy until the first Friday night.

You see, every Friday night Alex and I go out to a Happy Hour near our house. We have a drink or two and grab some food, we chat with our bartenders, and we make new friends at the bar. It’s our thing. We don’t go crazy and drink all night or spend a ridiculous amount of money. We just hang and decompress from the week. In fact, most evenings we’re home by 7:30 and already in our PJs. So on this particular Friday, we were contemplating what we should do instead… should we go to the movies? Just hang out at home? We searched our minds for answers when we both realized that we really wanted to do our thing and that we had been looking forward to it all week. We agreed that instead of putting a restriction on not drinking for the whole month, we decided we just wouldn’t have a glass of wine after work and drink only on Friday and Saturday nights.


here we are at the Budweiser factory in NH.

So far, so good. We don’t have to give up something we enjoy or quality time that we both anticipate all week long. But, we are still being a little more mindful of it and making good choices.


here we are with Mr. Jack Daniels himself in Tennessee.

These babies are probably not good choices, but I just have to share them with you. My mom’s friend, Becky, would bring them to all of their girls’ nights and my mom would rave on and on about them. I never understood why until I was there one night and got to try them! They are out of this world! I’ve made them twice since then for parties – once for Alex’s 30th birthday and just this past New Year’s Eve. They’re always a big hit!

I think the recipe she originally used was from here, although I’ve listed the changes that I’ve made below.

Also – you can find a ton of recipes online that make the cupcakes completely from scratch. This one uses a white cake mix as the base. It turns out really, really well using the mix that I haven’t even bothered to try it from scratch. If you try both and the from scratch recipe is waaaay better, let me know and I’ll give ‘em a whirl.

Margarita Cupcakes

Cupcake Ingredients
9 ounces Margarita Mixer
3 ounces tequila
3/4 ounce Grand Marnier
1 (regular size) box white cake mix
3 large egg whites
2 Tablespoons canola oil
1 Tablespoon lime zest

Icing Ingredients
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 Tablespoons lime juice, freshly squeezed
1/8 teaspoon salt
Tequila and Grand Marnier to taste
1 teaspoon lime zest
green food coloring (optional)
small lime slices for garnish (optional)


  1. Preheat oven to 350°F.
  2. Combine margarita mix, tequila and Grand Marnier in a small bowl. The original recipe suggests using only 1 ¼ cup of this mix for the recipe, however, I’ve used the entire amount and it turned out great!
  3. Blend cake mix, egg whites, vegetable oil, lime zest and the liquid mix. Blend on low until ingredients are incorporated and then increase speed to medium for two minutes. Batter should be slightly lumpy.
  4. Pour batter into cupcake liners (about 3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans. Remove them to a rack to cool completely.
  5. To prepare icing beat butter until light and fluffy. Add 5-6 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. I’ve found that these ingredients alone make the icing way too thick. I always add tequila and Grand Marnier to my icing mix to thin it out (or just margarita mix if I’m making non-alcoholic ones for kids). Mix in a small amount of green food coloring or if you desire (I’ve made them with and without this step). Ice cupcakes once they are completely cool. Use small lime slices as garnish.



Have you ever tried margarita cupcakes before? Or some other kind of alcoholic cupcake? I’ve heard of Bluemoon cupcakes, but I’ve never tried them. What’s your absolute favorite kind of cake/cupcake??

NYE + Salsa Recipe

Wow, I’m getting pretty original with the old titles, aren’t I? Yes, my friends – I put a lot of thought into that one.

Happy New Years Eve! Tonight we’re planning to hang out with good friends and family at my mom’s house. I’ll bring my camera — you know that though. I’ll even try to take pictures of people too, not just dogs! Oh yeah, it’s happening. Let’s take bets though. Five to one chances that I take twice as many pictures of dogs than people. What do you think?

DSC_0857I kinda like these mutts.

DSC_0848Before the holiday season is officially over and it becomes taboo to write about it anymore, I wanted to share my little village. I remember as a child my grandma (who we all call Mom (yes, even Alex) but I think that would be confusing for all you non-family members).. anyway! I remember my grandma had a village set up every Christmas. I could sit for hours and look into all of the different houses (they’re very, very fragile so certainly not a toy) and imagine about the little people’s lives. I would make up little stories about their Christmases and their families.

I kinda forgot about them though. It wasn’t until Alex and I got really serious and started our own Christmas traditions when he told me that his mom had a collection of them as well. So it was an easy decision, I wanted a Christmas village too. We started collecting the Department 56, Dickens Village a couple years ago and oh, how it’s grown!

This year we set up a little table just for the houses!


DSC_0866I just love them. They make me feel like a little kid!

Anyway, let’s get to this recipe. I’ve mentioned it a few times that the man of the house REALLY enjoys salsa. Like… a lot, a lot. He judges salsa based on whether it can make the back of his neck sweat. When I ask Alex to put into words how much he likes salsa, his exact words were (in a very serious voice, mind you), “I can’t. I drink salsa. I love it.”

So, in an attempt to have his favorite snack around the house – I dove head first into the salsa making world. I’ve tried all different kinds. Fresh tomatoes, pureed, chopped, roasted, ALL KINDS.

The problem was that every time I made a different kind of salsa, I never wrote the recipe down. I just kinda winged it, ya know? I would throw in this and that, we would taste it, then I’d add a little more of a couple things. It really wasn’t a science. BUT every time we would find the best salsa ever, I could never recreate it exactly. Thus this recipe was born. I made salsa again a couple weeks ago and wrote down every ingredient and made changes every time I added a little more. It was a pain, but I’m happy it’s done and I can finally make it taste the same every time! Huzzah!

some notes before we get started: I use a food processor, but you could use a blender as well. I would recommend chopping the onions and jalapeños first if you use a blender. Also, this recipe is more of a pureed salsa without any big chunks. You could throw some chunks in at the end if you want more texture. Additionally, I’ve found that using fresh tomatoes versus canned tomatoes doesn’t make a big difference taste wise. Unless it’s summer time and I have an overflow of tomatoes like I did here, I always use cans now. I buy them in bulk and they’re way cheaper than fresh ones and MUCH less work than cutting them and scooping out the seeds, yadda yadda.

One last thing: keep in mind that the longer you keep the salsa in the fridge, the stronger the cilantro taste becomes. If you aren’t eating it right away, tone down the cilantro. And feel free to make a TON and freeze it (like I did here and here).



  • 2 -3 jalapeños (depending on how spicy you like it, I freeze my jalapeños in half so I use 2.5 (5 halves))
  • 1.5 medium onions or 1 large onion, quartered
  • 1.5 T garlic
  • 3 T of lime juice
  • 1 t cummin
  • 1/4 t cayenne pepper
  • 3 cans of chopped tomatoes (do not drain)
  • small handful of cilantro, rinsed
  • salt to taste


1. In a food processor (or blender) pulse together onions, garlic and jalapeños until chopped.

DSC_06562. Add the remaining ingredients besides the tomatoes and pulse until well incorporated.

DSC_06573. Add tomatoes and pulse until desired consistency.

DSC_06594. Let sit in the fridge for at least an hour for flavors to really combine. (we occasionally eat it right away, it’s still good. it just gets better if you can manage to wait!)


DSC_0662So yeah, it’s really easy. Just basically throw it all in the processor and pulse it together. Bing, Bang, Boom. Done.

one more quick note: I typically only use two cans of tomatoes, however, I added a little too much lime juice this time so I had to dull it down with more tomatoes. If you only want to make it with two cans, only use 2 T of lime juice rather than 3. Since I was trying to write down exactly what I used and we ended up loving this end result, I’m keeping the recipe as is.

Do you have any recipes that just wing every time you make it? Do you have specific Christmas/holiday decorations that remind you of childhood? Do you have any fun NYE plans? 

Happy New Year!!!!

Wine and Dine (and a Recipe)


For some reason I feel like I can’t start a post without saying hello. Is that weird? Some people can just jump right into what they’ve been up to or just get to the point. Not me. I like to take my time and be substantially awkward before I get down to it. I mean… I gotta wine and dine you first, no? Hunter says yes. Deal with it.

This weekend we had zero plans for the first time in… I don’t know… a year? Whether we’re in the middle of a big DIY project or we’re traveling to see friends, every weekend we seem to have a little list of things we want to get done. On Friday afternoon, the man and I looked at each other and said, “you know, we have nothing on our agenda this weekend” and we couldn’t have been any more excited!

And can I just tell ya, for a weekend with no plans – we certainly got a ton accomplished! Here are the top ten highlights:

  1. A delicious sweet potato, egg, and bacon breakfast – coming soon!
  2. Coffee with Bailey’s (what better way to start you weekend, I ask. NONE)
  3. Weeding the front garden beds
  4. Mowing the lawn
  5. Shopping adventures at Bed Bath and Beyond, Michaels, and Home Goods
  6. Redbox
  7. Lengthy neighborhood morning doggie walks
  8. Purchasing shrubs and planting them – update to come!
  9. Football
  10. Installing two garage door openers


That’s a lot of no plans right?

We also ate this for dinner. Cause Apple pie is an acceptable food group, right?

Check out this AMAZING gem that we found at BB&B. It was on the clearance rack and with my coupons, it came out to a whopping $20. It even has a WINE GLASS HOLDER. And that other little round cut off is the exact same size as a Yankee candle. Coincidence? Nay. In case your odd and need any other motivation to get out and run to BB&B right this insantce, the silver holders on the side are also coated with a non-stick material so you never have slip & slide action occurring mid-bath.

(Cue: Awkward subject change) Now that Pinterest has completely exploded in popularity, it’s easy to get caught up in “pinning” everything you love and just never getting around to it. I first starting pinning every drool worthy recipe I saw and they quickly piled up and fell off my radar. Yes, I still pin room ideas and project inspiration like crazy, but as far as recipes go, I try to only browse the food category when I’m actually looking for something to make.

I’m probably missing out on hundreds of delicious recipes, but I’m actually finding things that I make and (usually) love. My boards aren’t bogged down with crap that I’ll never think about again. Win, win.

I try to make every recipe that I pin. And this one, ladies and gents… was a winner. We made it a couple of weeks ago when our friends, Suzzette and Joe, were visiting from NY.

Pinterest Inspired: Pumpkin Pie Hot Chocolate

(original recipe found here)


  • 1/2 c Canned Pumpkin
  • 2 1/2 c Milk
  • 1/3 c Hot Chocolate Mix
  • 1 t Cinnamon
  • Dash of Allspice
  • Dash of Nutmeg
  • ½ t Vanilla Extract
  • Pinch of Salt (optional)
  • Whipped Cream of Marshmallows



  1. In a medium saucepan, heat milk and hot chocolate mix.
  2. Once heated through, whisk in canned pumpkin and spices.
  3. Keep on low heat for a couple minutes (just to fully incorporate the flavors)
  4. Pour in glass and top with whipped cream or marshmallows.
  5. Enjoy while thinking about how much you love fall and pumpkin.

Best. Drink. Ever.

What is your favorite Pinterest recipe you’ve made so far (links are welcome and encouraged)? Have you made any disasters? I know I have! I made those ice cubes in a muffin tray with a lemon slice in it. When they melted into your water, they just tasted like the lemon rind. It was kinda gross. Do you have any tips for actually doing the stuff that you pin?

The Ultimate Chili Recipe

I love a good bowl of chili. I don’t just kinda do chili every now and again, I DO chili. Of course, when I first think “chili” –  words like fall, pumpkins, beer and football immediately come to mind. However, I could eat a bowl of chili no matter the season. Whether it’s white chicken chili, Cincinnati chili, chili with or without beans, a chili dog, nachos with chili — WHATEVER the case may be, I’ll partake.

Are you raking what I’m leafing here, people? I like chili.

So, I’m always on the hunt for new chili recipes and when I came across this one back in February (I’m very timely), I knew I had to make it. Now, when I made it the first time – I really amped up the spices! My father-in-law, Mike, was staying with us to help completely rebuild our bathroom. And if you know Alex and Mike, then you already know that they both like food with an insane amounta little bit of heat.

I’m not kidding! Alex judges good salsa, hot wings, hot sauce, etc. based on whether they can make the back of his neck sweat. Kinda gross, but hey, just keepin’ it real folks.

What I’m trying to say, is that if you want a bowl of chili with HEAT – this is the perfect starter recipe! Just add more spices, hot sauce and peppers until you get it to the spiciness that you desire.

With all of that in mind, this past weekendwe had our friends, Suzzette and Joe, staying with us and decided to whip up a batch of this lovely chili. Neither of them like spicy food (like… at all), so I used the recipe below without any additional spices (besides what’s listed below).

First off, we thought we had a chance of hurricanethunderstorms (pretty much missed us altogether. boo. I’m always down for a good hurricane party) and there’s nothing better than a dreary night in with a bowl of chili and a fire in the fireplace. And secondly, we had 98% of the ingredients on hand. After the men ran out to grab a couple of quick things – making this recipe turned out to be super cheap (well… at one time or another we had to buy all the stuff… so maybe not SUPER cheap, but it was definitely cheaper than us all going out to eat).

One thing I will mention about this recipe is that it has a lot of ingredients. Most of which, you should already have in your spice cabinet or pantry. The original recipe I used can be found here, all of my changes are listed below.


The Ultimate Chili


  • 2 pounds ground beef
  • 2 pound bulk Italian sausage
  • 3 cans beans, rinsed and drained (I use 3 different beans each time. i.e. 1 can Great Northern Beans, 1 can Kidney Beans, 1 can Pinto Beans)
  • 1 can chili beans in spicy sauce
  • 2 cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large onion, chopped (I used a Vidalia)
  • 3 stalks celery, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can chile peppers, chopped
  • 1 tablespoon bacon bits (optional)
  • 4 cubes beef bouillon or beef broth or beef base (whatever you have on hand will do)
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot sauce
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 teaspoon honey
  • 1 teaspoon cinnamon
  • 1 crushed Hershey Kiss or a few chocolate chips or 1 tsp cocoa powder


  • 1 bag Fritos
  • Freshly shredded Monterey Jack cheese
  • Sour cream


  1. Brown and crumble ground beef and italian sausage in large stock pan or dutch oven. Drain off excess grease.
  2. Pour in the beans, spicy chili beans, diced tomatoes and tomato paste. Stir until incorporated.
  3. Add the onion, celery, green and qbell peppers, chile peppers, bacon bits, bouillon, and beer.
  4. Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, honey, cinnamon and chocolate. Stir, cover and simmer over lowest heat for 2 hours, stirring occasionally. (From the bottom up)
  5. After 2 hours, taste, and adjust spices as necessary. The longer the chili simmers, the better it will taste.
  6. Remove from heat and serve. OR refrigerate to serve the next day.
  7. Add toppings to each bowl. ENJOY!


Once your done, make yourself some chili dogs. Yep. It happened.

Happy (almost) Fall.

Whole30 Challenge

Hi there! Alex and I made a sneak appearance in Ithaca, NY this weekend to surprise two of our very best friends, Joe and Suzzette. If you’ve been a reader for awhile, you may remember that they tearfully left us here in Maryland last August to pursue career dreams. They’ve been going through a little rough patch (with work after moving there… yep.. for work) and we were thrilled with the idea of lifting their spirits. So – we made the “should have been 5 hour trip but someone morphed into 6” on Saturday morning and had an amazing couple of days with great friends. Obviously I took some photos over the weekend, but they still need to get edited. So – stay tuned for those!

In the meantime, I wanted to share a little food journey that Alex and I decided to embark on.

Yesterday, the two of us started a program called Whole30 – you can read all about it here.  For those of you that might not have the time to pursue the entire site, here are some highlights (taken directly from their page).

Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat – even the “healthy” stuff. So how do you know if (and how) these foods are affecting you?


Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.

Whole30 is a version of the Paleo diet that has boomed in popularity recently. Basically, it’s eating food that our long-ago ancestors (cavemen and women) could have eaten. No baked breads, no processed cheese. Meat, eggs, fruits, veggies and nuts.

Yes, we have decided to completely cut out sugar (and all artificial sugars), dairy, grains, and (YES) even alcohol for thirty days.

Why, you may ask?

Because we both have been feeling like crap lately. It’s as simple as that. We’re not starting this challenge to test our willpower (although it will be completely tested, time and time again). And, the most important thing to note, is that it’s not all about losing weight either.

The program is designed to get you back to eating the food that properly fuels your body. In a couple weeks, the bloating should be gone and replaced with renewed energy and restful nights of sleep. At the end of the thirty days, we’ll really appreciate what it feels like to just plain feel good. I have no idea what I’m supposed to feel like without eating a bagel or pizza or cake or a scoop of ice cream or a bowl full of chili con queso as an indulgence.

I’m excited to feel like I don’t have last week’s food still sittin’ around and that I don’t need multiple cups of coffee because I didn’t sleep well since I had acid reflux all night.

The first week or two will be tough, as your body heals and adjusts to this new way of eating and your brain wraps itself around going without all those sweet tastes and sugar-driven energy spikes. And while you may start to feel better after a week or two… the healing process takes significantly longer. In addition, the mental addiction and emotional connections to sugary foods, large amounts of processed carbohydrates and over-the-top, chemically-altered flavors is going to take a lot longer to overcome.

I’m sure it’s not going to be a bag full of fun sometimes, but I’m looking forward to the outcome. And you know that I’ll share my journey with you (because I LOVE to over share). Maybe, just maybe, our challenge/results/journey will inspire you to finally make those changes you’ve been meaning to.

The program even has a shopping list, a meal planning template, a forum with other currently participating, and lots and lots of great articles.

In case you’d like more information: here’s an article on giving up grains and here’s one on the benefits of giving up dairy (and one specifically on milk).

So, wish us luck. Here’s to thirty days preparing meals full of whole, unprocessed foods. Here’s to a couple extra hours in the kitchen each week preparing meals (instead of taking that easy option). And here’s to (hopefully) amazing results.

Cowboy Breakfast Skillet

I know, I know – you just heard from me this afternoon and then here I am.. all up in your computer space. What’s with that? You’re used to seeing me only, what? like once a week?

Blowing that record right outta the water.

I made the following recipe for dinner tonight and I just couldn’t wait to share it with you! Oh man. This dinner breakfast thing was absolutely to die for. It’s sweet. It’s spicy. It’s filling. It’s healthy (mostly).

MAN. Words really cannot convey how awesome this dish is. It’s anything but complicated and so, so delectable.

Just do me a favor and make this as soon as you get a free fifteen minutes.

Cowboy Breakfast Skillet



  • 1 lb breakfast sausage
  • 3-4 diced sweet potatoes
  • 5 eggs
  • 1 avocado, diced
  • hot sauce
  • cilantro


  1. Brown and crumble the sausage on medium heat.
  2. Remove sausage from pan with slotted spoon. Try to keep as much of the sausage grease in the pan.
  3. Add diced sweet potatoes into the pan with sausage grease and cook until browned and crispy. (about 5 minutes)
  4. Return sausage to pan and cook together for another few minutes.
  5. If you have a cast iron skillet, keep the mixture in your skillet. If not, transfer into an oven safe dish. Create five wells in the potato/sausage mixture.
  6. Crack one egg into each well.
  7. Bake at 400 for five minutes. After the eggs have started to set, change the oven to BROIL.
  8. Watch the eggs carefully until the desired doneness. (about 2-4 additional minutes depending on whether you like your eggs runny)
  9. Removed from oven and add avocados, cilantro and hot sauce to the top. Serve and enjoy!


(recipe originally found here)

I typically don’t even care for hot sauce, but it’s absolutely perfect on this recipe. Please make this. It won’t disappoint!