Eating Dinner With My Family

My husband named the dish. I will let you figure out what it means;).  I wanted to make something with goat cheese that would hopefully pair well with a sauvignon blanc I had lying around. I think my experiment turned out pretty well.  My only issue is that the goat cheese was a tad grainy; it might be because it cooked much faster than I expected and had to take it off the heat and wait for the boy to get home from karate. Other than that, yummy.  To go with it, we diced and roasted 1 potato and 1 sweet potato and an onion tossed in some olive oil with salt, pepper and garlic powder. The sweet potato, surprisingly, cooked faster than the potato.  Next time we will throw them in a little later. Pdoma Chicken 1 pound chicken, boneless, skinless, thin cutlets 1 large spring onion, sliced including green tops 5 basil leaves, chiffonade 4 ounces Fresh goat cheese, at room temperature 1/4 cup beef broth (it was what was open) 2 Tablespoon Butter, ...

Having an abundance of masa harina and having loved our last attempt at arepas, we figured tonight we would try another recipe for them, and return to the city of my childhood at the same time.  Small problem.  The first arepa recipe used the instant corn flour, and I assumed that arepa flour was that instant flour.  It couldn't have been.  We needed to add much more to get a workable dough; it was so wet it couldn't be cut or hold shape.  I also had forgotten how sweet they were; that is something I am generally not a fan of. Our "operator errors" aside, it wasn't too bad.  I did make a slaw like the last arepa recipe and sprinkled some crumbled feta cheese over the top.  It was great.  In retrospect, the original arepa recipe was Mexican and this arepa recipe is a Cuban one. They aren't the same.  We kind of took a Cuban arepa and dressed it in a serape. It was good but I think in order to make this properly we would need to use different c...

I like to vary our diet more than this, but the confusion over the meatballs has lead me to overstock on ground beef. (pork too but that is for another day)  I had everything else I needed for this recipe except the baguette.I had a small amount of pickled jalapenos too.  It is at this point that I begin quoting A team. "I love it when a plan comes together!" Not only was it a ingredient perfect storm, my family and I LOVE bahn mi so I figured this would be a good one to try. For no other reason, this spicy mayo makes the recipe a must have.  The burgers were tasty, but they are no Banh Mi.  For me the Banh Mi are in a class almost all by themselves.  The burgers were delicious, but they had all these little things that keep them from being world class in my book.  They WILL be made again.  They are very good, but for me I need to think of them as burgers not bahn mi or the will fall short of my expectations. Oh and I used red ...

I made many more adjustments to this recipe than I normally do, (or like to do) to a first time I make a recipe.  First of all, I want to try it the way the recipe states because there is a reason the creator made it that way.  Also, even if it is something I think I wouldn't prefer, I want to see what works and doesn't for me. Well I don't do veal, so it was 1/2 beef and 1/2 pork. I am not a big fan of radicchio, and at $6 for a small head, I will just do double of my hydroponic butter lettuce.  The mint had died in the herb garden so none to garnish with, so I used cilantro. Since I wasn't following the recipe anyways, I made a quick dipping sauce similar to a Thai peanut sauce, but I used tahini.  The sauce needs work, but I think it will be a nice addition to the dish.  I also added some sliced cucumbers and onions so it would have a bit more veggies so I wouldn't have to make some to go with it.  I served it with plain white jasmine rice. I think it wa...

Well, I was thinking of ways to use up the chorizo I had left from the shrimp dish and use up some of the cheese I bought way too much of for the mac and cheese.  I was thinking of whipping up some kind of mexi pizza.  So, I started out chopping celery and onion for my black bean recipe, only to find out that I didn't have a can of black beans.  I did, however, have some refried beans (vegetarian). I figured they would work too, so into the pot they were thrown. I am quite pleased with the result.  I think I put a but too much cheese so I reduced the amount in the recipe.  Also It is easy to put too much beans.  I think I did but didn't reduce the amount here.  Haven't gotten feed back from my husband yet, but the boy liked it too. It could easily be made meat free by omiting the chorizo. Mexi Pizza 1 pound Pizza dough 1 1/2  tablespoons  Olive oil 2 stalks celery, chopped 1/2 onion, chopped, reserve about 1/4 of it 2 tablespoons toma...

Well. I was going to make these Asian meatballs wrapped in lettuce leaves, but the recipe called for ground beef, pork and veal (which I don't eat so it won't be in the recipe), but I only had the beef.  I figured I could have made it with all beef, but seeing as there aren't many seasonings, I think the mixed meats are pretty important.  A quick search of Food and Wine website found me this recipe by the same people who made the Stilton burgers with the port wine reduction.  I still had umami dust left from that one and all the ingredients on hand, so hey, it's what's for dinner.  I think this technique of cooking the burgers with the onions is awesome.  It makes for some tasty, juicy burgers and awesome onions.  I did not use the bread and butter pickles.  I would have tried it if I were buying ingredients for this meal, but our family is not a fan of the sweet pickles and they wouldn't have been in the house. Cheddar-And-Onion Smashed Burgers...

Well, as not the biggest  fan of chicken, I wasn't blown away by the meat.  Plus the whole on  the bone thing gives me the willies.  I had one tenderloin; the sauce was pretty great.  Not particularly hard to make, but it took much longer than the recipe said.  I didn't delete this recipe, but I an not anxious to make it again. I realized at the last minute I didn't have a starch, so I quickly made some star shaped pasta with butter and parm. Chicken Provençal 1 T  cooking oil 1    chicken (about 3 to 3 1/2 pounds),cut into eight pieces 3/4 t  salt 1/2 t  fresh-ground black pepper 1    small onion,chopped 4 ea garlic,minced 1/2 c  red wine 1 1/2 c  canned crushed tomatoes with their juice 1/2 t  dried rosemary 1/2 t  dried thyme 1/3 c  black olives,such as Niçoise or Kalamata, halved and 1 t  anchovy paste 1. In a large, deep frying pan, heat the oil over modera...