Adventure Begins in the Kitchen
When it comes to meat, I’ll be the first to admit that I’m not all that adventurous with seasonings and cooking methods. This is in part due to perpetually being in some kind of hurry. But the reality is, it has mostly to do with how salt, pepper, garlic powder, and cayenne just work.
Below are the instructions for my go-to chicken recipe for topping salads. And if you’re looking for additional simple recipes, check out this sautéed shrimp recipe and this broiled salmon recipe.
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Although I rarely cook Mexican food, this chilaquiles recipe kind of set the stage for my cooking style. It was the first time I snuck shredded zucchini in a dish. And it was one of the first dishes that gave me the confidence to start playing around with modifications.
This time around, I modified by adding pulled chicken thigh meat and substituting regular corn tortillas with sprouted corn tortillas. And let me just tell ya, this was the best chilaquiles yet!
Recipe below lightly adapted from EatingWell.com.
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If I’m not cooking, Snap Kitchen is my 100% go-to for quick, healthy eats. I have regular favorites: salmon salad, turkey chili, veggie lasagna. But the one I just can’t seem to get enough of these days is the bison quinoa. Yep, bison!
After eating bison quinoa for lunches in a row, I thought “Hey! I can totally make this”. After all, the ingredients are pretty visible and hashes are pretty flexible.
I added some hot Italian sausage to get some extra grease to sauté the veggies in, but you could get by with using 1-1/2 lbs of ground bison in lieu of sausage. And leftover hash is perfect reheated and topped with an over medium egg.
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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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