What are you cooking right now?

This was last night’s dinner.

I made a sweet corn based salad with diced cherry tomatoes, cilantro and lightly dressed with olive oil and black pepper. This dish is juicy and mildly sweet and adds a bright color to the meal.

For our protein, I started with chicken breast marinated overnight with soy sauce, garlic and lemon juice. I further seasoned with egg and panko and then pan fried until crispy brown on the outside and still tender and juicy on the inside. These were a hit with my family!

To round things out, I also served store bought spinach and cheese ravioli flavored with olive oil and a bit of black pepper. The filling was creamy and savory with an infusion of fiber and texture from the spinach.


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Those deviled eggs with jalapeño and chipotle sound way better than the usual boring version. Honestly, once you add a little heat, regular deviled eggs feel kind of sad.
 
This isn’t something I made, but one my husband prepared and wrapped for me. I was so caught off guard by its size (banana for scale) that I had to take a pic when I unwrapped it at work.

There were three layers of rosemary sourdough with two fried eggs, melted white cheddar, avocado, grilled tomatoes and mustard. I think he made it forgetting the size of my appetite compared to his. 😳😊

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These are always a crowd pleaser in my household. I bought these already cut apart pork spare ribs from the market. I think cooking them already cut has the advantage of increasing the surface area for the rub and sauce to coat and infiltrate into the meat.

Heres’s my simple but tried and true recipe:
  1. Coat generously with a sweet and smoky dry rub.
  2. Wrap tightly in two layers of foil to seal and lock in the flavors and moisture.
  3. Bake at 275 for 2 hours and 250 for an additional hour.
  4. Remove from oven, unwrap and brush on a layer of sweet bbq sauce.
  5. Broil on top rack for 10 minutes to carmelize the remaining rub and sauce to form the essential bark.
The thin layer of bark is crunchy and sweet while the meat underneath remains juicy, savory and tasty. 😋

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Lentil Goulasch is in the rotation!

Sauteed diced onions, celery, carrots in EVOO. Smoked paprika, sweet paprika, tomato paste, bone broth, diced potatoes, diced red pepper, rinsed red and green lentils. Simmer for 30 minutes. Serve with plan Greek yogurt. Tastes meaty, high fiber!
 
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