Breaking out of the rut

We love pizza and have it often as an easy weeknight dinner.  We tend to get in the habit of having some of the same ones over and over and I wanted to change it up.  Looking back at blog, we have had this before.  However, we haven’t had it since 2012.  So I guess that doesn’t count as a rut if you have something once every 5 years!

Chicken Pizza Francaise

  • 1 prepared pizza crust, preferably whole wheat
  • 1 whole boneless, skinless chicken breast, slightly pounded
  • 1 clove of garlic minced
  • 1 tsp olive oil
  • 1 tsp Herbes de Provence (you can substitute thyme)
  • 5 medium shallots, sliced
  • 1 bag baby spinach
  • 1/2 cup grated Gruyere cheese
  • 2 TB Dijon mustard
  • 2 TB mayonnaise

Sprinkle chicken with garlic and Herbes de Provence.  Heat olive oil in a nonstick pan and cook chicken about 3 minutes a side until browned on the outside and just cooked through.  Set aside.  Add shallots to the pan along with about 4 TB of water.  Stir and cook until shallots are soft and golden brown (about 5 minutes).  Add another 1 – 2 TB of water and the spinach, stirring until spinach is wilted.  Set aside.

Thinly slice chicken.

Preheat oven to 450.  Combine dijon mustard and mayonnaise in a small bowl and spread on pizza crust.  Top with spinach and shallot mixture.  Top with chicken and then with cheese.  Bake at 450 about 10 minutes until cheese is melted.  Enjoy!

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A new entree salad for Spring

I have a fairly new salad cookbook and was looking through it for inspiration.  I found an entree salad that screamed spring – it included asparagus and smoked salmon.  These are two things we love and two things that feel springy.  I tweaked it a bit and served it for dinner.  A definite hit and do-over!

Smoked salmon and asparagus salad

  • 1/2 cup half and half
  • 1 TB white wine vinegar
  • 1 tsp fresh lemon juice
  • 1 TB minced tarragon
  • 1 package salad greens of your choice
  • asparagus (tough ends broken off and blanched in salted water for 2 – 3 minutes, then chilled)
  • 1/2 lb smoked salmon
  • 1 shallot thinly sliced

Whisk together half and half, vinegar, lemon juice and tarragon.  (Cream will curdle and thicken.)  Refrigerate until ready to serve.

Top each plate with greens and asparagus.  Spread smoked salmon across veggies and top with shallot.  Pour dressing over salad and serve.

Delicious!

 

Vacation recovery

Coming back from being away is always a little bit of a challenge.  In my case it is compounded by coming down with a terrible cold while we were away.  We got back Friday and ordered carryout Indian food.  Last night we went out with friends.  I’m still tired so we’re keeping it simple this week (while incorporating a little bit of variety) as follows:

Sunday

Leftover Indian food (we ordered chicken tikka masala, palak paneer and lamb shahi korma and they brought loads)

Monday

Asparagus and smoked salmon salad (inspired by a recipe I found in a salad cookbook)

Tuesday

Eggplant lasagna from the freezer

Wednesday

Chicken Francaise pizza

Thursday

Chili from the freezer

Will share the recipes for Monday and Wednesday later in the week – eggplant lasagna and chili are already on blog.

 

 

Vacation cooking

Last week we were in Park City for Spring Break.  We rented a house with our friends and try to keep costs down a little by cooking in.  The tricky part about cooking in rental houses is you never know what kind of kitchen supplies/utensils you will have and you don’t want to buy a whole bunch of stuff that you will need to throw away.  (Samantha had a great vocabulary word in her homework – equipage.  It was in an article about tea and the increasing popularity of tea drinking in England pre-Revolutionary War.  The article described the interest in the silver service, china cups, etc. – the equipage of tea drinking.  The definition I found indicates that it is an archaic word meaning “the equipment for a particular purpose”.  Keith and I were joking that we would have to check the kitchen equipage before we planned our meals.  Fortunately, it was sufficient for our needs.)

I tried to keep it to meals with just a few ingredients – all of which will be familiar to my blog followers.  We ate in 4 nights as follows:

  • Boursin chicken, oven roasted potatoes and salad in a bag – the Boursin chicken is only 3 ingredients (bone-in chicken with Boursin cheese and a little olive oil), I bought the Little Potato company potatoes with the seasoning packet and a delicious salad in a bag with walnuts, craisins, cheddar cheese and apple dijon vinaigrette.  Simple to fix, simple to cleanup and minimum items to purchase at the store
  • Grilled rosemary and garlic shrimp with pine nut cous cous and grilled asparagus – I marinated the shrimp in rosemary, garlic and olive oil (I did breakdown and buy a small bottle of olive oil), everyone loved the cous cous and the grilled asparagus just needed a little bit of olive oil, salt and pepper.  I did also buy a package of wooden skewers for the grilling but they were not very expensive.
  • Salmon dijon with instant risotto and steamed broccoli – I already had mayonnaise and Dijon mustard for lunches so just bought a small bottle of horseradish and some panic.  The risotto mix is excellent and broccoli is always delicious.
  • Grilled lamb chops with horseradish mashed potatoes and salad in a bag – we bought a small bottle of Worcestershire to marinate the lamb chops and Keith used some of the leftover horseradish in the mashed potatoes

Definitely saved some money by eating in and none of these required much in the way of equipage!

 

 

 

 

Mom’s night in

Keith and Samantha have a Father/Daughter dinner tonight.  That gives me a chance to enjoy one of my favorite treats – shad roe.  Not only do I get to enjoy it, I get to enjoy it without my child telling me how gross she thinks it is.  (For the uninitiated, shad roe is the egg sac from shad when they are spawning and it is only available for a short time in February and March.)  I’ll cook some bacon and then saute the shad row in some of the bacon grease.  I’ll grab a glass of wine and enjoy a little bit of quiet time and be happy when they are back!  Here’s a picture from a previous shad roe dinner.

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Menu plan for week of 2/12

Sunday

Shad roe with bacon and salad (because Keith and Samantha are going to a Father/Daughter event)

Monday

Farro and sausage stew (because I saw a recipe and I’m experimenting)

Tuesday

Grilled lamb chops and asparagus (because it’s Valentine’s Day!)

Wednesday

Chipotle salmon tacos (because it’s another experiment)

Thursday

Thai chicken salad with peanuts (because it’s a healthy salad and a Thai dish – a double win)

Something(s) new

We’ve tried a few new things this week and the results have been very positive.  The chicken thighs went over very well, last night’s pork was excellent and we both loved the tilapia tonight.  Here are the updates.

Roasted pork tenderloin with brown sugar and mustard

  • 1 pork tenderloin
  • 1/4 cup brown sugar
  • 1/4 cup whole grain mustard
  • 1 tsp dried thyme
  • 1 yellow onion, thinly sliced

Preheat oven to 375.  Season pork with salt and pepper.  Combine brown sugar, mustard and thyme together.  Line a pan with aluminum foil and place sliced onions on the foil.  Put pork on top of the onions and top with about 1/2 of the brown sugar/mustard mixture.  Seal edges of foil and roast for 25 – 30 minutes.  Take temperature of pork (it should be at 130).  Top with remaining mustard mixture and broil for 1 minute.  Let rest for 5 minutes and carve.  We had this with a baked sweet potato.  Delicious!

Parmesan tilapia

  • 1 tilapia fillet per person
  • 1 TB butter (softened)
  • 2 TB Parmesan cheese
  • 2 TB mayonnaise
  • 1/4 tsp basil

Line a pan with foil and preheat broiler.  Combine butter, cheese, mayonnaise and basil.  Broil tilapia for 3 minutes a few inches from broiler.  Flip fillets and broil another 3 minutes.  Remove from oven and top with cheese mixture.  Broil another 2 minutes and serve with broccoli.  Excellent!

3 experiments = 3 wins!