Thanks, Plated. The vegetables were delicious, though the green beans needed to cook longer than the zucchini. The breading on the fish was AWESOME though I doubted the technique would work at all. I was wrong. Continue reading “Crispy Tilapia with Sautéed Zucchini, Green Beans and Tomato (Plated)”
Home run! Plated’s Soy-Glazed Beef with Cucumber and Sticky Rice was a hit. Continue reading “Soy-Glazed Beef with Cucumber and Sticky Rice”
Early a.m. work @ 03:00. Errands around town with #3. Friends. Pool. Grilled burgers (sautéed onions, havarti cheese and arugula). Those string “pop” things with the littles in the back yard. Crash on the sofa by 21:00.
Didn’t see or hear a single explosion. Zero complaints. Continue reading “Grilled Burgers with Sauteed Onions, Havarti and Arugula”
Flying solo today with all 4 kids. Planted the boys in front of phones and Monet watching Teletubbies for 15 minutes so I can get my first – and probably only – chance to eat while sitting down.
Basted eggs over havarti cheese on English muffins soaked in Tapatio. — at Owens Dining Laboratories.
Inspired by a Cooking Lite recipe. The lean ground sirloin turned out just a little too dry so I’ll need to make some adjustments there. Good stuff, though. We’re full. — at Owens Dining Laboratories.
Dinner bomb deployed. Top sirloin medium (by request), roasted potatoes and a forest of steamed broccoli.
Blonde potatoes, cubed to 1” and tossed first with olive oil, 1-2 tbsp, just enough to lightly coat. Kosher salt and pepper and roast for 20 min at 450F. Pan sear the steaks in cast iron for 4-5 min per side. Allow to rest. Broccoli needs 12 minutes in 1/2 cup boiling water while covered.
Rapid fire and we’re full.
Plated, you’re starting to really frustrate me. Shrimp Coconut Curry, with squash, corn and millet is just a miss.
Plated’s Blackened Cod with Garlic Aioli and Corn….salad(?)
The corn, tomato and avocado salad/side/thing was AWESOME! Make this! This needs to be in your summer BBQ go-to. The blackened cod was also really good.
The only change I would recommend is cutting the cayenne in half, then starting with half of that. Plated seems to over-deliver with this single ingredient with every single recipe. It’s always far more than is necessary so tread lightly.
Plated’s Pan-Roasted Chicken with Farro and Three-Herb Pistou.
Decent. Nothing too far out of the way of convenience. The name makes it sound deceivingly complicated. Continue reading “Chicken with Farro and Three-herb Pistou”