In the meantime, while I wait for Vanessa to arrive via special UPS shipping, I’ll share a few inexpensive dinner recipes from this week. The first dinner was exciting because I’ve started using my own herbs. What is also cool, is that these recipes are so easy even a drunk Loris could make them.
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook 2 to 3 minutes, stirring occasionally. In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes. Adjust time according to thickness of chops. Transfer to plate (I place them on a bed of rice pilaf) and serve.
I also served this with an Arugula salad. Basically just Arugula tossed in a bit of extra virgin olive oil with sliced almonds and shaved parmesan. We also opened our first bottle of wine from Laithwaites Wine. It was from the Warburn Estate in the Barossa Valley of Australia. The 2009 cabernet was really quite good.
Chicken Chilaquiles (also from www.bigoven.com)
Sprinke chicken breasts with cumin, salt and pepper. Broil until just done (about five minutes per side). Slice or shred broiled chicken. Evenly cover four microwave safe plates with tortilla chips (I use New York Brand Chipotle Cheddar Tortilla Strips). Sprinkle with chicken. Pour enchilada sauce over the chicken and microwave each plate for 1 to 1 ½ minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of the plate. Meanwhile, chop and combine cilantro (parsley) and green onions. Sprinkle ¼ cup mixture over each of the heated plates. Put dollop of sour cream in the center of each plate and surround with salsa.