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”
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.