I found this recipe and it sounded interesting, but I usually have to make some changes with spicy-ish dishes for the family. No big deal. But I also wanted to add in some more avocado (a favorite for all of us now), and I decided to cook it sous vide.
We are a fish-loving family. It’s nice to go to the store and pick up whatever is cheapest/freshest/on sale/etc. and know that we will like it somehow or another. I have yet to make a whole fish, which I want to try, but we like our fish in a skillet, grilled, from the sous vide, with sauce, baked, etc. This recipe is a good one if you have someone wanting to dip their toes into fish. We used rockfish instead of cod as the original recipe called for, just because of a sale, but it is a really nice mild fish that worked well for this. The fillets are super thin and you get a lot of crunchy bits to go with the fish. Everyone also really liked the dip.
I’m not normally the come up with recipes completely out of thin air type. I don’t know if that will ever be me. But, I do sometimes make my own thing after being inspired by other recipes. I wanted to do something special for some salmon we had. In a cookbook I found a recipe that used mint (not our favorite ingredient), parsley, and lemon along with a few other ingredients. I decided to take from that and come up with something using what I had on hand. It ended up delicious and something I will make (or riff on) again.
Here is a simple recipe you could easily swap things out for what you have. Basically, I wanted to make some pasta and then use some other ingredients I had on hand.
Here I am with another risotto recipe trying to convince the Fudgelet that risotto is delicious. K and I really liked this, and the Fudgelet ate it, but he was still complaining some. I don’t get it…he likes rice and sausage, he likes them together, and he likes congee which is basically a Chinese version of risotto. Oh well. Anyway, the adults loved it and he ate it regardless.
K and I are welcoming another year of marriage and this was something I made to welcome him home one night. It was really easy to make since no mixer needed to get pulled out and it was small amounts of ingredients, so no large bowls required.
Sometimes I bookmark recipes and forget about them. This was one of those. You scroll past “chicken teriyaki” thinking, well, I’ve already made versions of that before so why would I make a different one? But I decided to click on it anyway and sure enough, it needed to be made. It was both simple, and slightly different since you cook the sauce and meat separately. It isn’t the usual method but I decided to see how it would work. We ended up loving the sauce. K said he wanted it on everything. It was sweet without being too sweet, and it had a bit of salt to it, but nothing too crazy. When I used beef teriyaki sauce on chicken it seemed too strong. This sauce is perfect for chicken!