Twice in the same week......

This must be a new milestone for me! I'm so proud of myself for updating again in such a short amount of time.  The Asian Chicken salad was very good! Surprisingly, omitting the peanuts didn't take away from the dish.  After plating, I drizzled on just a touch of sesame oil, and it turned out great.  My husband decided to add some soy sauce to his dish, approving this as a dish we should have again.  Mind you, this dish needed no extra seasoning.  I was merely trying to accommodate for not using peanuts, which wasn't necessary.  The crushed red pepper gives it just the right amount of heat.  Even though the youngest wasn't interested in this dinner, it isn't too spicy for the little ones if you're cooking with children in mind.

Now, on to the Roasted Pork Chops and Butternut Squash with Kale.



1 small butternut squash(about 2 lbs)--peeled, seeded, and cut into 1 1/2 inch pieces
1/4 cup fresh sage leaves
2 Tbsp. plus 1 tsp. olive oil
Kosher salt and black pepper
4 bone-in pork chops(each 1 inch thick, about 2 lbs total)
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and roughly chopped

1) Heat oven to 400 degrees.  On a large, rimmed baking sheet toss the squash with the sage, 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Roast, tossing once, until tender, 30-35 minutes.

2) When the squash has cooked for 20 minutes, heat 1 tsp olive oil in a large skillet over high heat.  Season the pork with 1/2 tsp salt and 1/4 tsp pepper.  Cook until browned, 3 to 5 minutes per side.

3) Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.

4) Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil.  Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, 1/4 cup water and 1/2 tsp salt.  Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet until the kale is tender, 5 to 7 minutes.  Serve with the pork and squash.

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pork-chops-and-butternut-squash-with-kale-00000000049713/index.html

This recipe was very good.  It does take some time, so I wouldn't recommend  it for a weeknight if you've got a hungry family waiting when you get home from work.  I found that out the hard way.  While the hubby and youngest had breakfast for dinner, I finished preparing this recipe.  I had already thawed the pork chops, so there was no looking back.

Butternut squash is also not the easiest to peel and slice.  Make sure you use a very sharp knife, and a cutting board that won't slip.  Or, if you can find sliced squash at your local grocer, all the better.  I have only found diced squash at the local store, but will continue to look.  This is by far my most favorite squash.  It tastes very much like sweet potatoes, but not heavy on the starch.  What's even more wonderful is that it can be prepared with savory or sweet spices. 

I've also never had kale prepared this way, and it was surprisingly good.  The texture is very different.  Not soft like spinach would be, but a little chewy.  Very filling, and delish with the garlic.  This side will definitely be a repeat, especially with all of the wonderful health benefits it provides.

Tonight was leftover night, which I relish on a weeknight! But, tomorrow night we'll be trying a recipe for Turkey Pizza Burgers.


Happy cooking! Enjoy the night, enjoy your family.

Getting into a groove, baby.....

So, once again, I've procrastinated and not updated this like I thought I would.  I'm going to have to pencil in some time for myself, that way I won't have any excuses.  Hopefully I'll be forgiven.

Tonight's dinner is something extremely easy.  As the weather get's warmer, I'll be trying more recipes for grilling, and easy weeknight dinners.

Asian Chicken Salad

4.5 oz vermicelli rice noodles(from 8-oz pkg)
3 Tbsp. fresh lime juice
1/4 cup lower-sodium Asian fish sauce
2 Tbsp. packed light brown sugar
1/4 tsp. crushed red pepper
2 cups shredded skinless rotisserie chicken meat(10 oz)
4 cups thinly sliced Napa cabbage(one small head)
2 cups shredded carrots
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1/2 cup unsalted roasted peanuts, chopped

1~ In 8-cup glass measuring cup, microwave 6 cups water on High 10 minutes.  Add rice noodles; cook 1-2 minutes on High or until noodles are tender.  Drain.

2~ Meanwhile, in a large bowl, combine fish sauce, lime juice, sugar and crushed red pepper.  Add chicken, cabbage, carrots, mint and cilantro; toss to coat.

3~ Divide noodles among 4 large dinner plates; top with chicken mixture.  Sprinkle with peanuts to serve. Makes 4 main-dish servings.

Simple and easy! We will be omitting the peanuts, as I'm not a fan.  You could add a tablespoon of peanut butter into the mixture before adding the chicken and cabbage.  Oh, or better yet, even a bit of Wasabi instead of the crushed red pepper, omitting the peanuts all together.  So many variations that I'm betting that
would be just as good!

This is also a great dish to prep ahead.  You can mix the sauce, shred the chicken and slice the cabbage.  I bought the carrots already shredded from the store. 


Tomorrow nights menu......Roasted Pork Chops and Butternut Squash with Kale! 

Well, that's all for now! Lots to do on my day off, and it's more than half over.  A cake to bake, something that people are actually paying me to do now! I have also forgotten the mint, so off to the store I go.  And then, trying to pick up the youngest early enough to feed the ducks before dinner!