Rick Bayless’s Roadside Chicken - in kebab form (chicken thighs) - on the grill. Peruvian arrocito. Homemade refried beans. Pico de gallo with avocado. Charred scallion dressing.
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Stir-fried chicken breast (tenderized with some baking soda), Swiss chard (stem and leaves), green pepper, Fresno chili and some Chinese wheat noodles in a sauce made from light and dark soy sauce, garlic, ginger, sriracha, sweet-chili sauce, corn starch and chicken broth
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This recipe for lemon roasted chicken popped up in my inbox this week, and craving thus ignited, that was WFD after buying a small local chicken. I omitted the rosemary and garlic and used seasoned salt. The giblets, back, neck, and tail were simmered with chicken broth and bay leaf and made into a thin gravy with the roast drippings. Served with mashed potatoes, roasted butternut squash, and more green salad with homemade raspberry vinaigrette from last week. The chicken was very delicious.
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Fridge clean-out dinner of lemon rice, chicken satay, and gai lan.
An odd combination, but good together nonetheless.
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After our ginormous and rather boozy lunch with our friends at the Ballaró followed by the mandatory AMAZING gelato (pistacchio e crema, crispy amarena) I did not want to have dinner. In fact, I’d probably be fine not eating until Saturday… but we’d made plans with our buddy, and my PIC had chosen a place with ‘lighter’ fare - think crudo, seafood-centric primi & secondi.
I still had zero appetite when we sat down & practically forced a few pieces of crudo down, grateful that my dining companions were sharing the beautifully presented antipasto with me.
I picked what I thought would be the lightest of the paste, spaghettoni con cozze -
while my PIC got the pasta of the day with white fish (didn’t quite catch what kind),
and our friend the risotto with scarlet shrimp, shrimp bisque & lord only knows what was on top - looked like shrimp crudo to me, and the white dots were almost vinegary.
While everything was very good, I was not in a place where I could’ve even remotely appreciated it, as I would’ve much preferred a slice of bread with cacio cavallo at our airbnb for dinner & was kinda pissed at myself for wasting what could’ve been a wonderful meal. #lessonlearned #therearelimits
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What a great, fresh-looking plate of wonderful flavors!! Bookmarked.
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Thank you! It was delicious. A younger me (with a faster metabolism) would have had some flour tortillas in addition to mop it all up. 
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Very interesting!
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'…extra blue cheese crumbles…'
Scrambled eggs with hot chorizo and asparagus, sliced tomatoes and cucumber showered with Parm/Regg and toasted sesame baguette
for dinner.
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Spaghettini with bok choy, yellow pepper, cherry tomatoes, and edamame. A little spring onion and sesame seeds sprinkled on top.
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Beef and lamb kofta patties from Fattal’s Supermarket in Paterson NJ. Served over salad, with muhammara (also from Fattal’s) and pita. It finally feels like spring.
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Your dinner is summer on a plate.
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Quick dinner from the freezer - tacos de cordero y queso (lamb and cheese tacos). Made from leftover Easter lamb, odds and ends of cheeses, and a package of corn tortillas that needed to get used up . Baked on a sheet pan for ease of clean up!
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Double shells? Do tell!
I made two stacks each of six tortillas. Each got a spritz of oil, wrapped in a damp paper towel, and microwaved for a minute. Then I made an assembly line on a greased sheet pan - two tortillas stacked, a couple scoops of lamb, some cheese, and then fold the top of the tortillas over. Repeat until you have six tacos. Then I baked at 350F for 10 minutes. They crisp up and the double layer gives a bit more structural integrity.
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