Chicken Scarpariello. (not traditional version)
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I love chicken scarpariello!
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Yeah, crappy, miserable weather here too. I was going to do soup again but Mother Nature decided to give this poor child a break this afternoon, so I pivoted to Taco Tuesday. Pork mole, radish, avocado, green onion, cilantro, cotija cheese. Chile relleno casserole. Orange palomas.
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I was eating by myself tonight and didn’t know what to make. So I consulted @NotJrvedivici for ideas. He suggested Chicken “Scarp”, which he was making tonight himself. He sent me a not very specific recipe, which is his own non-traditional version (boneless, not braised, no hot peppers) of his favorite Scarpariello, which he gets at Jimmy’s in Asbury Park. I followed it as best I could, making only minor adjustments, and it was delicious. The Balsamic reduction which becomes the sauce is insanely flavorful. I didn’t feel like pasta, so served it with a baked potato. Homerun.
There were a couple of Manhattans. I’m off the next two days.
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BF wasn’t feeling it tonight, so we each made our own meals - he had broth with Mamma Emma’s pre-made gorgonzola gnocchi, and I had leftovers from a dinner we had out Sunday night for review - a piece of chicken, a bit of cacio e pepe, and a salad I made of arugula, endive and shallots. Hit the spot. Followed up by a handful of TJs cheese puffs for dessert. 
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Pasta and a white Bolognese with lamb and spring vegetables.
This was a very tasty – one of those recipes which is greater than the sum of its parts. Quite colorful (the carrots aren’t showing much in the photo), the small bit of butter and cream added richness while the lemon and fresh veg kept things bright.
After reading the reviews, I made two minor adjustments: I used 1/3 of the liquid called for, subbing half of the stock with wine, and I was heavy-handed with the greens. The resulting ratio of sauce to pasta was just right. I served it with lemon wedges, red pepper flakes and more parmesan. A half-recipe for the two of us was plenty, even as we were quite hungry after a day of heavy yard work. Will certainly make this one again while the veggies are in season.
Spinach, peas, parsley, and rosemary from the garden.
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winner winner taco dinner! plus chile rellenos!! over the top yum.
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i was doing that alllll on my own just fine, before i even met him. 
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lol me too
Been camping in the Carolina coast for the last week and hardly cooking. Campsite meals were
Leftover pulled pork, cole slaw, and Hawaiian bread (mac for the kiddo) - no pics
Breakfasts - Yogurt + berries, oatmeal, PB Sammy, avocado toast (+ over easy egg)
Deep-fried wings, carrot, grape tomatoes, and celery sticks
Local grouper and shrimp with TPSTOB (and some garlic)/beurre Blanc, asparagus with sesame vinaigrette. Prosciutto and bubbly to start, Pinot Gris to follow. I’m going to insist on cooking our seafood going forward (a little overdone).
Leftover pulled pork over a big green salad with yet more cole slaw
Plenty of Bloody Marys, margaritas, espresso drinks, iced coffees, freshly fried donuts, peel 'n eat shrimp, COTC, tacos, and hot dogs were consumed out and about. Arguably too many. 
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Last night - brown rice vermicelli tossed with sesame vinaigrette and chili crisp, and black vinegar and tossed with blanched tofu and sugar snap peas, topped with crispy shallots.
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Tonight, Thai Massaman curry with homegrown Makrut lime leaves, cauliflower rice, and sauteed spinach. I used boneless chicken thighs, added carrot, and subbed Lakanto for the sugar, but otherwise mostly followed this recipe. It was much better than when I just follow the recipe on the side of the can.
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Now I want a fried chicken sandwich.
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WFD was a Julia Pacheco white chicken spinach mushroom lasagna, with added chopped artichoke hearts in the filling since I had only half the mushrooms listed. This was a winner, and we’ll enjoy several more meals for 2 from the leftovers. A whole wheat baguette and sliced fresh orange on the side. No pictures. My 8x8 pan, while technically the 2 quart size specified by the recipe, was actually too small and overflowed while baking. I’m glad I keep a foil-lined old cookie sheet on the lower rack for easy cleanup of just such events.
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As always, your camping meals are super impressive!!
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A little street dog at home — bacon wrapped sausages with bell peppers, onions, serranos. Served on with buns and the regular condiments.
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Looks fantastic!
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Christina do you guys RV camp or tent? I’m always surprised at the length of your camping trips. We only ever go for a weekend. It’s no fun to sleep on the ground for more than 2 days …
Well thanks!
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