Posts Tagged 'simple'

Chicken with Dill Sauce and Momofuku’s Brussel Sprouts

I think the only food my dad doesn’t like is brussel sprouts. I grew up thinking they were gross, even though I had never tried them. Then one day at NYC’s Sacred Chow, I had a brussel sprout special that changed my life. Tonight I tried Tamarind and Thyme’s (adapted?) Momofuku Brussel Sprouts recipe. So delicious and amazing.

The recipe I’m sharing with you now though is the grilled chicken with dill sauce from my 1988 Southern Living Cookbook. I wanted to grill the chicken, but I haven’t gotten any propane for my grill 😦 So instead I baked the chicken. Still tasty. If I do end up doing this on the grill, I’ll post it again. Also, the dill sauce calls only for sour cream and not Greek yogurt like I used. I just wanted something healthier and thicker. I think it was perfect.

this is my lunch at work! everyone was jealous.

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Yellow Squash Casserole

Recently I’ve signed up with an online book exchange called PaperBackSwap. I order/wish for all kinds of books and post books I have. The more books I send to people, the more books I can receive! The only thing you pay for is postage, but when people send you books, they pay for postage. It’s awesome. So one of the books I recently received was Southern Living Annual Recipes 1988 (the year I was born). The cookbook is divided into months so that you can cook what’s seasonal. Also, this book has recipes designed completely around the microwave! Crazy.

Anyway, I was skeptical of the squash casserole, but I wanted to give it a try. Plus, I wanted to make a vegetable-based meal for the week. I didn’t take a picture of it, but here’s a picture of all the peppers at the Buford Highway Farmers Market!

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Shrimp and Grits

I’ve been dying to try the traditional Southern dish Shrimp n’ Grits. I’ve been to numerous restaurants with their infamous or not infamous shrimp n’ grits, but I always get something else that looks equally delicious. But then last week I saw an episode of Diners, Drive Ins, and Dives that featured a Southern restaurant not in the South, and the chef showed the viewers how he prepared the dish. I watched it and thought “Wow. I could totally make that. I think.” So I did. And it was delicious. Here is my picture of my shrimp, cheese grits, and green bean beet salad:

a mountain of cheese grits topped with heavenly goodness amongst a field of greens? yummm.

And this is a picture of my breakfast for dinner: bacon, scrambled eggs, cheese grits, and grilled broccoli for some healthy greens:

breakfast. it's what's for dinner.

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Chickpea and Tuna Salad

This week I decided to focus on a side dish. I chose the chickpea and tuna salad recipe from Nami Nami. Pretty simple and delicious, thought for me, the tuna was a little much. I may add less tuna next time, and possibly another vegetable.

I wish I had a picture of it, but I went through it pretty quickly. In other news, my green beans are coming along nicely, but my beets are done for. I think I’ll re-plant them in August or September. We’ll see…

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Soy Glazed Chicken

CHECK OUT MY GREEN BEANS!

baby green beans! i know that the background is what's in focus, but seriously. how cool is this? super cool.

Unfortunately I didn’t stake them originally. I knew the green beans would be too heavy for the plants, but I was just lazy. I bought some stakes tonight, so hopefully the plants will quickly wrap/grow around them, and the green beans will continue to flourish.

Anyway, this week I was inspired by YumSugar’s Slow Cooked Soy Ginger Chicken, but I don’t have a crock pot. Instead I made a glaze similar to theirs and baked the chicken. It’s pretty delicious, though I wished I could’ve marinated the drumsticks longer. I put it in little tacos, over rice, on salads, and over pasta. So delicious and amazing.

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Mac n’ Cheese Made from Scratch

You really really can’t go wrong with things covered in cheese, but when you make it yourself, there truly isn’t much better than that. Biscuits n’ Such really knows what’s up. I can’t really remember how it came up, but we started talking about grits and he said “It’s always breakfast time in the South.” And it’s true. I could totally eat that mac n’ cheese for breakfast, lunch, dinner, midnight snack…But before we get into mac n’ cheese, I just want to let you all know that my plants are really coming along. I don’t have a picture of them (though I will soon), but when they bloom a little more I’ll show you!

it may not look appetizing, but have you ever heard cheese bubble and sizzle? it's like the cheese was orgasming.

WARNING: this recipe gets pretty sexy, which should always be expected when massive amounts of cheese are involved.

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Who Cares About Processed Foods?

I just saw a commercial for French’s onion sticks or something like that. They provided a recipe involving the following steps:

1. Crush the French’s onion fries in a ziploc bag with a rolling pin.
2. Coat chicken breasts in egg yolk.
3. Bread chicken breasts in crushed French’s onion fries and bake.

I know a lot of people are about fresh food, non-processed things, and healthy cooking, but that’s not how I feel. In case you didn’t already know, my philosophy is this: the most important thing is that you cook and create your own meals. I don’t care if you use French’s onion fries, which are high in sodium, or if you use lots of cheese in your mac n’ cheese (like I did). What matters is that you’re proud not only to eat what you’ve cooked, but to share it with the ones you love. That’s what’s up.

**Also, I just realized that I didn’t post the mac n’ cheese recipe I made. I guess that means I’ll have to make it again…


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