I feel like this fish dish is becoming as prevalent in our menu as Classic Chicken. With the rice already made all I have to do is heat it up in the microwave and cook the broccoli. Quickly mix together a couple of different mustards, a teaspoon of capers, a dash of vinegar, a pinch of sugar and some water to make the sauce. Keep tasting it until you find your mustard sauce happy spot. Use the water to thin it out a bit.
Another new dish this week! John found this AI generated recipe while he was looking for hints for making chicken piccata. John said his chicken was a little tough but mine was perfect.
I think I would like a thicker sauce. We will have to work on that for next time.
Chicken piccata
Ingredients
Instructions
Prep the chicken: Slice your chicken breasts in half horizontally (butterfly them) and use a meat mallet to pound them to an even ¼ inch thickness. Season with salt and pepper, then lightly dredge in flour, shaking off any excess.
Sear: Heat the oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for about 2–3 minutes per side until golden brown and cooked through. Remove and transfer to a serving plate.
Build the sauce: In the same skillet, whisk in the lemon juice, stock (or wine), and capers. Bring to a boil, scraping up the flavorful brown bits from the bottom of the pan. Let the sauce reduce for about 3–4 minutes.
Finish: Remove the pan from the heat and swirl in the remaining 3 tablespoons of cold butter until the sauce is glossy and emulsified. Return the chicken to the skillet to coat in the sauce, garnish with parsley, and serve.
This is a new recipe for us. It turned out tasting quite good although we wished there were more sauce. Next time we might augment the existing sauce with some shrimp stock or bottled clam juice.
The recipe comes from NYTimes Cooking.
Our usual Sunday fare is an egg in some form. Since I was not feeling like an egg I fixed myself a bowl of Corn Chex with vanilla almond milk. It’s a lactose and gluten free treat!
Hopefully this is our last really hot day for a while. Tonight we simply had pita with hummus and a salad.
For tonight’s no-cook dinner I made a chicken burrito bowl. What’s that you ask? It is everything you might find in a burrito served on rice! Mine included rotisserie chicken, black beans, corn, cabbage, salsa, avocado, green onion, and cilantro with a side of tortilla chips and a dollop of sour cream. Yum! It was really good!
It is really hot here. Really, really hot. On Wednesday it was 97F and today it is over 100F. There will not be significant cooling until maybe Sunday. It is early in the season (it is not even summer yet!) for me to be trotting out my cool dinner entrees. But trying to keep the house cool and not run the downstairs A/C is paramount if we want reasonable electric bills.
Sarah made our Asian tofu bowls. It consists of extra firm tofu, rice, cabbage, edamame, cucumber, scallions, avocado, almonds, and nori all dressed with a gingery dressing. We also make this bowl with salmon and shrimp but this is the totally non-cooking edition. I imagine the summer will have many of these types of dinners.
This is the first of a series of HOT days. Our dinners for tonight are open-faced tuna salad sandwiches and an Asian salad.
Forgot to take a picture of Monday’s dinner which was hot dogs with spicy white beans and sauerkraut. I bought some Costco hot dogs and I was well satisfied with them. They were tasty and filled the length of the bun.
Now on to Tuesday…
Sarah and I were at Costco today and picked up a rotisserie chicken. Sarah disassembled it. We used a breast piece for tonight’s classic chicken and we will save the other breast for a chicken burrito bowl on Saturday. I found some asparagus on sale and cooked it with a little butter and water. It turned out great and was a nice change from broccoli.
On Saturday we ordered a pizza that we ate half of. On Sunday we had leftover pizza. I jazzed my piece up with an arugula salad. Very enjoyable!
Omnivore 