Here’s what I’ve been cooking in my kitchen.
With the holidays behind me and some school and zoom school/work back in session, I am back to regular weeknight dinners which still require thought, preparation, and of course some creativity. The criteria must be somewhat quick and easy, definitely familiar ingredients, budget friendly, inclusive of some new recipe testing, and pleasing to all. This is virtually impossible, at least the pleasing to all, but I vary the menus enough that everyone is happy most nights 🙂
This is what’s been trending in my home and being added to my regular repertoire.
Easy Savory Braised Chicken
This has wonderful flavor and a juicy texture. It's so simple, just braise in liquid and broil. Don’t be weary of these bold flavors, they actually mellow while cooking and create a nice caramelized chicken with lots of pan juices. Serve with brown or white rice to soak up all those seasonings.
Bring It Inside BBQ Chicken
I’m not ready to close up the BBQ but the rain has sometimes got me on the grill pan already. This homemade BBQ sauce and grilling inside, keeps those summer flavors going all fall and winter.
Melted Cabbage with Shallots and Garlic
I’ve been making all sorts of versions of Melted Cabbage, I think originally inspired by Adeena Sussman of Sababa fame. I like this one because it includes tomato paste, cumin, shallots and lots of garlic. You can add additional whole cloves if you like. The cabbage becomes soft enough to cut with a fork but super flavorful.
Fruity Pebbles Rice Krispie Treats
Fruity Pebbles pancakes, French Toast, and all sorts of other crazy concoctions are showing up on restaurant menus. I’m not sure how I missed this trend and pretty sure I’m not going to try most of them, but these are really kinda fun, bright and tasty. Don’t press on them too hard while putting them in the pan because the lightness is important and makes an airy nice texture.
