I’ve made dishes similar to this before, but this is definitely a good, refreshing version.
Man, these were terrific. My brother-in-law had requested grilled seafood for our dinner last night, and the idea of kabobs was in my head. I only thought to use this Ina marinade that day, and it worked beautifully. Pro tip: do not sub in coconut oil, as it will solidify and get weird (I just rinsed off the marinade before grilling, and it was fine).
This made for a nice side dish for our night out grilling. We served these room temperature. This recipe was the inspiration, though I deviated slightly. Tip: I made these a few hours ahead of time, and I think it was a bit detrimental to the overall recipe (the sauce got a little clumpy), so I’d just toss the noodles with dressing just before serving.
An improvised fish night that turned out really well. The fishmonger told me the Norwegian salmon was the way to go yesterday, and it was delicious (and super fatty). This was a pretty simple preparation that we served with a mish-mash of sauteed vegetables, and a salad of tomatoes, avocado, garlic and red wine vinaigrette.
My favorite thing about making salmon at home is to get both sides really crisp. Heat a generous amount of oil in pan, place the filets skin side up, and LEAVE THEM ALONE for about seven minutes. Flip (they should come away easily) and cook to your desired internal temperature.
Yum. John got more excited about this than any meal I’ve made recently, so I’d call it a hit. I just sort of improvised this – the last time I had sirloin tips was probably like, at Ponderosa when I was 10. But I bought the mixed pack of mushrooms from our farmer’s market and it seemed like a good way to put them to use.
City chicken is such a weird food. It’s something I grew up eating in Ohio (it was never my favorite dinner, but I didn’t dislike it). And it isn’t even chicken (it’s pork, or sometimes a combo of pork and veal). Basically it’s cheap meat, threaded on a stick, that’s breaded and baked.
I never see it around D.C. but I was at a butcher I’ve never been to before in Virginia this week, and lo and behold, city chicken. I had to buy it and ask my mom how she makes it. I wasn’t sure how we’d like it, since I hadn’t had it for about 20 years. Surprisingly, it was actually a big hit when we made it for Jen and Shawn this week; I’d totally work it into the occasional rotation. We had it with spinach salad (we also prepared a few chicken thighs the same way to make sure we had enough meat, since I’d only bought 1 pound).
Stuffed cabbage tends to only appear in our household if A) we have leftover cabbage or B) we have CSA cabbage, since I’m more of a stuffed peppers fan. But this ended up being a great way to use up half a big head of cabbage from our corned beef adventures, as well as some quinoa languishing in the fridge. The result was a less labor-intensive dish than stuffed cabbage (though still a good one to prepare ahead if you can, as I did).