Menu Monday

Another post about food.  

Just call me the Queen of Content. 

Or the Queen of Cutlets.  I have a bit of an affinity for them, you'll note.  They just cook so evenly.  I never fret about dry edges and still-pink middles.  But!  I'm a weenie when it comes to flattening 'em out myself... I can clean a quail, squeeze sausage from its casing, and pull the gizzard out of a turkey, but something about pounding chicken flat gives me the shakes... maybe because it feels as if I'm flinging invisible beads of salmonella baddies all over my kitchen. Thankfully, Whole Foods sells them 'em in a two-pack - with a high Animal Welfare Rating to boot!  Rejoice! 

Now that you have the run-down on my highly selective germaphobe-y issues, here's a few dishes from the past few weeks for chicken cutlets of your very own...

Pretzel Crusted Chicken with Honey Mustard Vinaigrette

via Cinnamon Spice & Everything Nice 

This was really good -- mostly thanks to the sauce.  The sauce is, in two words, fucking legit.  I'll never look for another honey-mustard vinaigrette recipe again.  The chicken had a nice crunch to it, but I think I'll try a different pretzel next time, maybe sourdough?  The ones I used just didn't lend a great pretzel flavor in the end.

Quinoa Crusted Chicken Parmesan

via Closet Cooking

A no-guilt chicken parm that's actually worth your time -- this one is a new favorite!  It's a little involved, given that you have to cook the quinoa for the breading and a homemade marinara sauce really makes the recipe {I used this one}, but the extra time and effort is worth it {or use sauce you've frozen / leftover quinoa from another meal, etc}.  Note: I used red quinoa / I did not burn the shizz out of our supper. 

Pinterest Greek Yogurt Chicken

Variations of this recipe are all over the interwebs.  For 2-3 cutlets, I use 1/2 cup nonfat Greek yogurt, 1/4 cup finely grated Parmesan, 1 t. seasoning salt, 1 t. garlic powder, and a sprinkling of salt and pepper.  Spread it all over your chicken and bake for 30ish minutes at 375 degrees.  Nothing too special, but the chicken is super easy, tasty, and you likely have all the ingredients on hand.  Throw some chopped asparagus in with a box of garlic Israeli cous cous, and you have yourself one speedy meal. 

Smoky Minestrone Soup with Pesto & Balsamic Drizzle

via Food52

Proof that not everything we eat involves chicken cutlets... or sanity.  Who makes a vat of soup in Texas in late May?  ME.  Sometimes, a girl just needs soup, increased A/C bill be damned.  And this one was worth all the perspiration. Please though, whatever you do, don't skip the pesto dollop or the balsamic drizzle. Modifications: I used 2 leeks, 5 carrots, 2 zucchini, and a package of spinach / no kale, celery, or potatoes.  

Caprese Lasagna with Spicy Turkey Sausage

via Iowa Girl Eats

This might just change your life.  Even traditional lasagna haters will rejoice - pinky swear.  Note: I used whole wheat "no bake" lasagna noodles {Target's Archer Farms brand} and made a little extra sauce to ensure they didn't come out brittle {increase the broth and milk by 1/2 each}.  I also baked the dish a bit longer {10 minutes} so the noodles could soak up the extra sauce. 

Unrelated to food or chicken cutlets: 

MATCHING EMBROIDERED MEXICAN DRESSES. 

L is clearly enthused.

sweet {savory} summertime

Here it is... Summer.

Don't y'all just love it?

{This is where E says "Not in this Face-of-the-Sun State! Let's move to Seattle!"}

{To which I reply "Um, have you seen an episode of The Killing? If crooked politicians and murders don't get us, all that rain will have us throwing ourselves off a harbor bridge.  Plus, I don't think they let you wear anything but Fair Isle sweaters up there - like, really chunky ones."}

{To which he replies, "---what in God's good name are you talking about, woman?"} 

{HARUMPFFF.}

{Oh, yeah, Netflix The Killing.  Not that I had much doubt, but AMC is officially the new HBO.}

ANYWHOODLE. 

We've been doing all the requisite Yay-Summer-We're-Newly-Thrilled-About-Your-Existence-And-Not-Yet-Too-Hot-To-Function Things. 

Munching on watermelon and blackened hot dogs on the patio... Sipping Coronas poolside {with a fully accessorized mini side-kick, naturally}... Running rampant outside {"--side!"} with scuffed up knees and grocery store feet.  

Essie's Lollipop on my toes... Stoney LaRue and Old Crowe Medicine Show on my iPod {okay, fine, fine, and maybe that catchy Florida-Georgia Line / Nelly remix}... And basil spreading like bushfire in my backyard. 

Ah, that basil.  It smells like a good, warm memory, and it's the only thing green I can't seem to kill.  As such, we tend to eat a lot of it as the temperatures climb...  Pesto, herb salads, pizza sauce and marinara sauce and primavera.  

And caprese.  

Always with the caprese.  Can any greater {or simpler} pleasure be found on the appetizer {or lunch!} menu?

I'd vehemently vote "nay"... and subsequently move to make caprese the main suppertime event!  Much like so...

Steak Caprese Salad

Ingredients

- two 6 oz. top sirloin steaks, rubbed with EVOO and sprinkled with salt & pepper

- 1 pint of cherry tomatoes, halved or quarters

- 1 shallot, diced

- 8 oz. fresh mini bocconcini {those itsy balls of mozzarella - or just chop up one of the big balls}

- big ol' handful {technical term} of fresh basil, chiffonaded {if that wasn't a verb before, it is now}

- 1 t. good balsamic vinegar

- pinch of kosher salt 

Fire up the grill {or preheat your broiler} and grill {/broil} the steaks to your desired doneness {depending on thickness, medium is usually 5 min on each side}.  Remove meat from heat to a plate and allow to rest for 5-10 minutes. 

Meanwhile, mix the remaining ingredients together in a serving bowl.  After the steak has rested, slice into thin strips or chunks.  Add meat, along with any collected juices, to the rest of the salad, toss, and chill for 30 minutes before serving. 

Menu Monday

I had a really, truly lovely Mother's Day weekend... full of treats big and small.  My People made sure I felt good and spoiled, and, most importantly, we got to leisurely enjoy each other and the beautiful weather. 

L is at the age where she has all the tools to clearly express her opinions the majority of the time, so I had the distinct pleasure of being the recipient of her "shopping endeavors."  E said he attempted to steer her in a more understated direction, but Bug wanted something a bit more flashy...

I could not love my hot pink, leopard print, bedazzled balloon more. 

Well, perhaps I could love it more if I were allowed to touch it.  But it is wondrous to admire from afar.

And now, for the food...

Spicy Turkey & Hatch Quiche

original recipe post

Busted out some of my Hatch Freezer Stash for this repertoire standard.  This time, I removed the stems and the majority of the seeds, but left on the blistered skins and food processed the chiles into a paste.  So good... is it August yet? 

Chicken & Asparagus in Garlic White Wine Sauce + 
Tri-Color Mini Potatoes in Whole Grain Mustard Sauce
chicken from Skinny Taste / potatoes from Ina Garten

My second time making this chicken... still delicious!  And yes, I'm still eschewing the 'shrooms.  BHB's tweets about these potatoes had me swooping up these tiny taters seconds after spotting them at the market....  Y'all know I can't pass up any recipe involving mustard. 

Chicken Enchilada Zucchini Boats
modified from Skinny Taste

I took the mega easy way out and cooked chicken tenders in my slowcooker with Fronter Red Enchilada Sauce... shredded that right up with the sauce, threw in some sliced shallots and about half of the zucchini "innards," restuffed those suckers and topped with cheese.  They tasted just as good with all that short-cutting as they usually do! 

Not pictured... I whipped up a little burrito bowl action with this Crockpot Shredded Beef and Mexican Quinoa.  The beef was fine... nothing amazing.  I much prefer Pioneer Woman's Spicy Beef.  We did really like the quinoa - a great alternative to Spanish rice.