I basically made this Cooking Light recipe, but served the salad with nuoc cham rather than reserved marinade (plus I added some mint). So delicious and actually pretty healthy.
Monthly Archives: August 2014
I was watching Giada’s show and she made these the other day. I had ground chicken hanging around, so figured I’d give them a try. They were good! Better than regular chicken marsala? Debatable, but I always love trying out new meatball dishes. We served ours over spaghetti. I burned them and they were still good. 😀
Soooo many hot peppers in the CSA. So hot sauce was necessary. I used the same recipe my friend Heather uses for her Rocket Fuel hot sauce, but with different peppers.
This is what I end up doing with about 75 percent of my CSA and garden tomatoes. I know some people are funny about tomato sauce – prefer canned, picky about variety, need to seed or skin – but I just love to cook down whatever tomatoes I have and see what happens. It’s particularly good as a pizza sauce.
I made these as a side, but I think they’d be pretty versatile – I used them as a condiment for breakfast (recipe to follow), and I can picture them tossed with shrimp and pasta, too.
It’s weird to me that I don’t think I’ve ever made homemade teriyaki before. Maybe when I was right out of school, before I had this blog. It’s actually really easy to make the sauce, I discovered, even if it can be a little feisty (leave it on the stove too high; it’ll turn to caramel. Cook the food marinated in it at too high a temperature? It’ll burn). We made salmon teriyaki for dinner and chicken teriyaki for lunch, and still have a little left over.
John and I did something we never do on Saturday night. We ordered fried chicken. From Popeyes, to be exact. It was glorious.
But when you order a family pack and your family is a family of two, leftover fried chicken ensues. Beyond just eating it plain (and fried chicken is admittedly great cold), I’ve been coming up with interesting things to do with it.
Wedge salads are kind of a guilty restaurant pleasure for me, but I never really made them at home (mostly because of their dubious nutritional value). But for some reason I decided to do so last night (mostly to use up some bleu cheese) and we enjoyed these (John wanted more bacon.)