I made that beef-and-mushroom dish again last night. I know, I seem to make this a lot, but I'm trying to get it right. This time, I added some corn starch to the pan sauce as a thickener. It worked pretty well, although I added the meat back into the pan a little too soon, and it ended up a little tough. Next time, I'll try Anne's butter suggestion.
I served it over brown rice this time, and the nutty flavor of the rice really complemented the dish well.
Thursday, April 30, 2009
Wednesday, April 29, 2009
Apple Crisp Chicken w/ Honey Carrots
Another Publix Recipe. I skipped the Tangerine punch, because... well, bleah!
A success, but not an unqualified one. The store was out of chicken cutlets, so i ended up using breast fillets, which are thicker. As a result, it took longer for them to cook, and the breading burned just a little. It wasn't too bad, and the apple butter gave it a tremendous flavor, but still... Next time, use the cut of meat called for, or cut what you get down to size!
The carrots were also pretty tasty, but I'm not convinced that this was the best pairing. It was an awful lot of sweetness.
My wife suggested that I try this with pork, some night when she is working. I'm definitely going to try that.
A success, but not an unqualified one. The store was out of chicken cutlets, so i ended up using breast fillets, which are thicker. As a result, it took longer for them to cook, and the breading burned just a little. It wasn't too bad, and the apple butter gave it a tremendous flavor, but still... Next time, use the cut of meat called for, or cut what you get down to size!
The carrots were also pretty tasty, but I'm not convinced that this was the best pairing. It was an awful lot of sweetness.
My wife suggested that I try this with pork, some night when she is working. I'm definitely going to try that.
Saturday, April 18, 2009
Pork Chops w/ Caramelized Onions and Spinach
I had three medium-sized onions that needed to be eaten, and my wife (who is pig-tose intolerant) is at work today. These conditions led to this recipe.
My wife has made a couple of tasty recipes over the years that involved caramelized onions. She doesn't do it very often though, so I figured I ought to lean to make them. I see why she doesn't make them very often. They're not terribly difficult, but they take a fair amount of time and attention. The result is so worth it, though.
The spinach was my usual saute-with-garlic recipe, but I wanted to put a little twist on it, so I spooned on a little blue cheese after plating. I think goat cheese would have complemented the pork and onions a little better, but there was none to be had.
The whole thing came out well, and was nicely complemented by the red zinfandel that my roommate provided.
My wife has made a couple of tasty recipes over the years that involved caramelized onions. She doesn't do it very often though, so I figured I ought to lean to make them. I see why she doesn't make them very often. They're not terribly difficult, but they take a fair amount of time and attention. The result is so worth it, though.
The spinach was my usual saute-with-garlic recipe, but I wanted to put a little twist on it, so I spooned on a little blue cheese after plating. I think goat cheese would have complemented the pork and onions a little better, but there was none to be had.
The whole thing came out well, and was nicely complemented by the red zinfandel that my roommate provided.
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