SmittenKitchen might be one of my favorite food blogs. She’s hilarious, endearing and makes damn fine food. I found myself this week with a package of pork cutlets and a massive bunch of swiss chard without any bright ideas on what new take I could employ with seemingly standard ingredients. SmittenKitchen to the rescue! No only did I find an epic recipe for creamed swiss chard (seriously amazing discovery, which when pared with the spectacular fresh onions and garlic I found at the farmers market made one hell of a side dish) but she also was nice enough to share a delightful recipe for crunchy breaded cutlets! I was in heaven (and so was husband when he came home to pipping big plate of creamy chard and tangy yet cheesey breaded pork). And so I bring to you my take on a SmittenKitchen classic.
Wednesday, March 21, 2012
Wednesday, March 14, 2012
I love pasta. I readily admit that my lust for pasta and all carbs basically drives my life in the kitchen. And I am shameless about it. I'll do anything to justify eating pasta. Case in point, my white bean and turkey sausage weeknight pasta. While rummaging around my frig I came upon the last remains of a bag of spinach that was nearing death. So I decided to dip into the pantry and riff on the whole sausage and peppers idea with a twist. This dish is a great way to use up some of those pantry items and frig staples like chicken broth, yogurt and lemon that make a tangy and tasty sauce for this dish. Coupled with turkey sausge I found in the freezer and a jar of roasted peppers, white beans and sundried tomatoes, I soon had myself a feast! Husband loved it. We will definitely be making this one again!
Wednesday, March 7, 2012
Holy taco night Batman! All this traveling has made me a fiend in the kitchen. Tuesday is typically taco night at many of our local Mexican restaurants, but this past Tuesday we brought the tacos home. I was eyeing a package of guacamole in the frig and decided what better way to eat my favorite Mexican dip than with homemade chicken tacos! We went all out. Husband even invented a new pickle by repurposing the leftover juice from our pickled jalapeños to pickle some carrot sticks. I pulled out my magic jar of Crisco, which I use maybe once a year, and whipped up homemade tortillas (which are surprisingly simple to make) that we stuffed to the brim with tender chicken marinated in a seasoned yogurt, crisp pickled carrots, roasted peppers, chopped spinach, my favorite guacamole, cheese and a spicy creamy topping. A few coronas later and we were rubbing our satisfied bellies.