Chicken Enchiladas

Recipe: Everyday Shredded Chicken Filling used in Enchiladas // Slow Cooker Revolution

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I couldn't get enough of these! The chicken was tender and flavorful, and although all the prep work made a big mess, it was well worth it. We had chips and guacamole on the side. This recipe made a lot, but the leftovers were welcome. I used two pounds of chicken breast instead of one pound breast and one pound thighs.

Miso Ginger Salmon

Recipe: Miso Ginger Salmon // Serious Eats
Side Recipe: Roasted Broccoli // Cook's Illustrated

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We made this for Seth's parents. It turned out great. We also served a salad with Carrot-Ginger dressing. That was also a favorite.

Sausage Lasagna

Recipe: Slow Cooker: Sausage Lasagna // Slow Cooker Revolution

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After the success of the Spinach and Mushroom Lasagna, I was excited to try sausage lasagna. This was tasty, but I didn't enjoy it quite as much. We used turkey sausage, and perhaps a I added too much ricotta. I didn't make my slow cooker foil sling large enough, so the lasagna did not come out neatly. Oh well. We enjoyed the leftovers for a few days.

Breakfast Sushi

Recipe: Breakfast Sushi // various inspiration sources

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Last night we had sushi night with friends (top photo). But! We forgot to take photos of the sushi rolls before devouring them. Let's be honest, I was devouring them as I made them. I realized this morning we had no photo for the blog. The only solution? Breakfast sushi!

We had plenty of leftover sushi treats (panko battered sweet potato, avocado, cucumbers, carrots, mango), so we cooked up some sushi rice and Seth made tamago. It was awesome. I'd personally cut the tamago sugar in half because I thought it turned out too sweet. We didn't really notice it in the sushi, though. My favorite roll this morning was avocado and mango with panko crumbs. We also had cream a cheese, scallion, and tamago roll that was tasty. The sweet potato panko is also a favorite.

Fried Rice

Recipe: Mushroom Fried Rice // Serious Eats

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This was the best homemade fried rice I've ever had. It was only loosely based on the linked recipe. We did not use oyster sauce, but had some black bean garlic sauce in the fridge that was a great substitute. We used mirin instead of rice wine vinegar, and we added only four meager mushrooms, because that's what we had on hand. The cooking methods made all the difference--high heat and vegetables cooked in batches.

This is going to be the new standard for fried rice at home. Excellent.

Chicken with Pan Sauce

Recipe: Chicken with Pan Sauce // Mark Bittman via Serious Eats
Side Recipe: Roasted Potatoes // Serious Eats

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A delicious dinner. Tasty leftovers, too!

Ethereally Smooth Hummus

Recipe: Ethereally Smooth Hummus // Smitten Kitchen

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We've been trying to perfect homemade hummus for a few months, and this recipe was MUCH improved. I was tempted to give it four kitties, but there's some minor adjustments that need to be adjusted to accomplish truly delicious hummus. Simply hulling the chickpeas vastly improves the texture, though. Now we just need to find a tahini the imparts just the right flavor.

Ultimate Night Garden Salad

Recipe: Imagined!

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We play ultimate once a week in an indoor league. The games start at 8:30pm, and we play two 45-minute games back-to-back. The first night of league, we went with a group of friends to all-you-can-eat sushi. It was a mistake. Now we try to think of light meals that are ready around 6pm.

The only creative part of this was the croutons. We used homemade bread and toasted it in the oven. The rest was just salad ingredients, but it was tasty!

Roasted Green Beans with Mushrooms & Walnuts

Recipe: Roasted Green Beans with Mushrooms & Walnuts // Oh My Veggies
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This was a side dish we made to go with orzo dinner tonight. I liked the flavors -- the walnuts added a great nutty sweetness. However, our green beans were a little tough. I would remedy this in the future by using more tender green beans and roasting them a little longer. All in all, a nice veggie side.

Polynesian Chicken

Recipe: Polynesian Chicken // Serious Eats
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This is a tasty chicken stir fry. The most important thing in this recipe is to cut the brown sugar in half!! The sauce is plenty sweet from the rice vinegar and pineapple.

I marinated the chicken in crushed pineapple for a few hours before cooking, and it turned out tender and tangy. The vegetables and cashews add a nice crunch. We served it over rice.

Pasta with Goat Cheese, Broccoli, and Oregano

Recipe: Pasta with Goat Cheese, Broccoli, and Oregano // Serious Eats

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Seth's Rating: 

I forgot that I'm not fond of goat cheese used as pasta sauce. I love goat cheese, but it just doesn't work for me on pasta. Seth liked it, though (and made me include a separate rating for him). 

We roasted the broccoli using the Cook's Illustrated method instead of steaming it. I can't get enough of roasted broccoli these days!