This was another Cooking Light recipe that we picked for weeknight speediness, and thought it was a little so-so. To be fair, I have never been great at cooking chicken breasts on a stovetop. But it had potential, and I’m posting it because with leftovers the next day, I added a little bit of shredded cheddar cheese and it was suddenly much better! I would probably still like this better if the chicken were grilled, so worth trying again next summer. 🙂
This Cooking Light recipe was good for a quick weeknight dinner, especially when grilling season is over and we typically like to grill our pork chops. We did brine the chops for about an hour prior to cooking them, which I think always makes a huge difference. We had this with baby bok choy for a very low cal and carb but filling dinner.
Sumac and Za’atar are two of my favorite spices/seasonings to work with – I love the flavors. When I saw this recipe from Spendid Table, based on a Palestinian called m’sakhan, I put it on my list to make. Somehow it has taken a long time before I got around to it, but I’m glad we finally did. We both liked it a lot, and it’s very easy – marinade, roast, done. We had it with roasted butternut squash and broccoli for a nice fall meal.
After mentioning the mini frittatas to Shawn, he suggested we also try these bacon, egg, and cheese cups – we had a bunch of Amish bacon lying around that obviously needed to do something amazing. 😉 These were great! And tiny, so you can have a couple for breakfast without feeling tooooo guilty. There’s no real recipe for this, but below is how we did it.
With a few days off this week, I’m trying to stock up on some freezable, quick breakfast items. I am not a huge fan of breakfast, and it needs to be small and light if it’s going to happen. Shawn is on his bike so early that something portable is a huge plus. I saw these little guys on some Buzzfeed post and tried to mock them up – they were pretty good! But I should have greased the muffin tin a bit better – huge, stuck mess. I would make more of these for sure, though. Quick and very filling for breakfast.
So this was pretty awesome. I’ve had this Serious Eats recipe on our “to make” list for months, but have never gotten around to it for some reason. What a shame, because it was awesome, and will also make fantastic leftovers! In fact, I’m ready to make it again, just to freeze and have more for later. Anyway, I have never worked with ground chicken before, and was doubtful when I put the mix in the loaf pans, because soupy slop is kind. But it all turned out. I did ditch the jalepenos and cayenne (other than a dusting) because neither of us loves heat. I subbed generous red pepper flakes instead. I used 2lb of chicken for this and estimated liquids/spices to make up for it. We had this with chili-lime green beans…loved it! To top it off, a VERY generous portion is very little in the calorie department…can’t beat that!
Lamb chops are not something we have all that often, though we both love them. This was a great, quick dinner from Serious Eats – perfect for a weeknight (we were in a hurry to get to our Halloween party!), came out really well with very little effort. We had them with lemon feta green beans and mashed cauliflower.
I’m not a huge fan of pot roast in the slow cooker – I’d really rather just do a roast in the oven. But this has been an out-of-control work month, and the slow cooker is about the only cooking that happened. This was a really great recipe, actually, the red wine made a difference. We had this with spinach and the veggies from the slow cooker.
Another in the (delicious) quest for more excellent pork chop brines – I think this is now up there with my other favorite’s, Jon’s Cider chops and beer brined chops. Awesome on the grill! I adapted this from Rasa Malaysia.
Of the three mini sandwiches we made for our awesome group wine outing, this was by far my favorite. But olives and goat cheese are fantastic, so there you go. Definite make again.
Om nom nom! 