I’m always asking Chef Brian for simpler recipes.
Part of it is because I’m lazy, and part of it is because I’m not the quickest cook. So any recipe that allows me to come home, put in a little bit of work and enjoy the spoils of a better-than-drive-thru dinner is the kind of meal I’m really in to.
Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato fits that bill. The salad is fast and flavorful and the lamb chops, as simple as the marinade ingredients are, bursts with a sweet and salty succulence unlike any lamb we’ve cooked so far on the blog. Continue reading Week 22, Meal 2: Cop these lamb chops!
I love basil for its lemony fragrance and cooling flavor, but I’ve mostly used the leaves as a garnish to pasta dishes in the past.
Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano is a dish that puts the bright herb up front, balancing its essence with super-salty sheep’s milk cheese and peppery, herb-crusted chicken.
Eat with your eyes and it’s just chicken and veggies, but take just one bite and you’ll know this is not your everyday chicken dinner. Continue reading Week 18, Meal 2: Not your everyday chicken dinner
I promised myself when we started this blog that I’d be open to new foods and be willing to revisit ingredients or dishes I’ve never had a taste for, or have flat out never liked.
I can thank Chef Brian for my new found love of tomatoes and turmeric to name a few, but he’ll probably never get me to appreciate seared ahi tuna (I usually try Wifey Nadia’s seared fish before cooking my fillet all the way through).
And another dish I’ve never really liked? Meatloaf.
Of all three dishes on our American menu, Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans was the one I was least excited for.
Little did I know how much a little BBQ sauce can change things. This recipe was the best one! Continue reading Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans