Plated’s “Sausage and Squash Casserole” is bar none the best Plated dish we’ve had the pleasure of eating. This winter dish is the perfect balance of rich and savory flavor profiles, from the buttery butternut squash to the fennel in the Italian sausage. Topped with crumbed cornbread reminiscent of Thanksgiving stuffing.
Continue reading “Sausage and Squash Casserole”
Decent stuff, very filling. I have a bit of experience with out local empanada sources and these would compete with the more mediocre of the group. Though, I’m not entirely sure what qualifies them as “Cuban” because the spices were simply cumin, paprika and thyme. Continue reading ““Cuban” Chicken Empanadas with Lime Crema and Avocado”
It’s so frustrating, even when you know what you’re doing and you’ve read the recipe before starting, you still need to pay attention to what is happening while you’re cooking each ingredient. Continue reading “Grilled Chicken Cobb Salad”
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”
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”
