Adventure Begins in the Kitchen
Dinner doesn’t get much easier, faster, or healthier than broiled salmon. Paired with a mountain of green veggies, it’s about as feel good of a meal as you can get.
If you’re looking for healthy side dishes to keep handy for New Years resolution season, here are a few tasty links!
Sautéed Asparagus with Broiled Cherry Tomatoes
Roasted Root Veggies with Garlic Chives
Bacon & Toasted Sesame Oil Broccoli
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Every few days, a chill hits the air in Austin. And just like that I’m faced with a soup craving, every few days.
I’ve made a giant pot of beef soup twice this week because it’s cozy and filling without leaving you stuffed and sleepy. It’s really the perfect meal to have on hand these days, feeling appropriate for the occasional 30 degree night, 80 degree day, and all that falls in between.
And it’s simple, simple. Requiring little ingredients and even less skill, a recipe like this makes a compelling argument to ditch the can this winter!
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There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner. Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner. And not one of us has managed to forget. Poor Aunt Sherry!
So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot. I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives. And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables. And it was a totally different {better!} experience than I remember having all those years ago.
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For someone who’s spent a lot of years talking about how chicken is oh so boring, I’ve been really into chicken lately. Specifically pounding it with a meat tenderizer, generously seasoning it {with salt, pepper, and garlic powder}, and throwing it on an extra hot cast iron grill pan.
There’s just something about that sear that amps up the ordinary. And then I got to thinking.. If I already love ordinary chicken salad, would I love chicken salad made with grilled chicken even more?
The answer was yes. Grilling the chicken doesn’t change the flavor of the salad dramatically, but it does add enough smokiness to set it apart from traditional chicken salad. I also added a lot of stuff to my salad: grapes, nuts, celery, and onions. And just enough mayo to bind it all together.
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