What's for Dinner? #149 [old]
And it's time to start a new thread.
Summer? Yup - we *finally* have it here in New England after many days of rain - but thankfully, not too hot to have to turn on A/C. Just a beautiful bright blue sky and a light breeze. Quite frankly, perfect weather. My kittehs have enjoyed the open windows as well as the smells from the neighbor's who have pulled out their charcoal grill last night and tonight. :::Green with envy::::
So what are you cooking/BBQing/grilling in your house?
We had a big beach bash today--smoked salsa, guacamole, fruit salad, fried fish nuggets, burgers, hot dogs, chicken, macaroni and cheese, potato salad, and spinach salad. Long days at the beach wear me out so I pulled a container of homemade tomato/meat sauce from the freezer. We'll have that over penne later for dinner.
Tomorrow is marinated turkey London broil that I'll grill. I mixed up olive oil, chopped garlic, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard, dried basil, dried thyme, dried oregano, and red pepper flakes for the marinade. We shall see!
As for me - I've spent the day doing some clean-up around here. I *should* have been outside, but I just put up my hair, dressed in shorts and a tank, and got busy. If I don't do it, no one else will, right? Got some decorating things done, got some laundry done, got some cleaning up done, got some cooking done.
I made a soup in the early afternoon to use up the kale from my CSA (per my comments in the previous WFD thread) so I'll have work lunches. I halved this recipe and followed it exactly - and OMG, it is SO good! I had 4 VERY large leaves of kale, and halving this recipe is perfect. I got four 2-cup containers out of it...that takes care of 4 lunches (with a slice of toasted sourdough alongside). If I'm going to be kale'd out for the first half of the CSA, this is a great way to use it - thanks to Chris who Emailed it! It's going into regular rotation.
For tonight's dinner, it's Pistachio-Crusted Chicken. I defrosted a Frankenchicken breast and halved it lengthwise. The two thinner pieces have been marinating in some orange juice for the afternoon. I'm riffing on a recipe given to me by a co-worker, although hers doesn't have the stuff I'm adding. :-)
Finely chopped/crushed shelled pistachios (about a total of 1/4 or 1/3 cup) will be mixed with some salt, Aleppo pepper and ground sumac (those last two are my two adds, along with the orange juice marinade). The chicken pieces will be patted mostly dry and then rolled and patted into the pistachio/spice mixture, making sure it sticks.
A bit of olive oil will be heated in a pan and they'll be pan-seared. They'll finish in a 375° oven for about 20-25 minutes. Any juices from the roasted chicken are to be drizzled over the chicken.
Sides will be steamed asparagus and toasted Israeli saffron couscous with sauteed shallots.
Oh - ETA that vodka and lemonade is back in rotation. It's just the right weather for it. :-)
Steaks have been marinading all day in an Asian Marinade. I'm having a wild rice mix along with carrots and freshly picked sugar snap peas. Also going to make a simple cucumber salad and DH has gone to pick up a bottle of wine! Yum!
Last night we were invited to a real swankola cocktail party, and there were so many delicious passed hors d'oeuvres, that we only had part of our planned dinner afterward. Earlier in the day, I made a quiche with mushrooms, bacon and gruyere, and we each had a slice of that, but bagged the salad for tonight's dinner. Tonight we are having Scorned Woman chicken (made as high temperature chicken on the grill after being marinated in Scorned Woman hot sauce, garlic, and lime. With that we'll have some barbecue beans, and to start, we'll have a Caesar salad with the unused lettuce from last night.
After a nice day here in NYC and lunch at the sister's house, home for a quick easy meal....picked up some fresh made cheese ravioli, fresh peas, and French Baguette...
Some hot EVOO with sliced garlic, s&p, fresh basil, and topped off with some really good parmigiano...the longest part of the meal was boiling the pasta water!