Mushroom Poblano Tortas

Mushroom Poblano TortasMushroom Motivation
As someone who loves to cook, it doesn’t take too much to get me excited enough about something to give it a try for dinner. Right now I feel like I’ve reached the end of the culinary internet.

I make dinner almost every night—I would say 95% of the time. But, in the past, whenever I felt like I just couldn’t muster the strength, I knew we could hop in the car and go out to eat or to pick something up. In the past almost 5 months, that hasn’t really been an option. Sure, takeout has been available, but that can get pricey quickly. All of this adds up to me having done a lot of cooking. I mean A lot of cooking. And, for the first time that I can remember, I am not very excited about cooking anymore.

My sister is in the same boat and she cooks more than I do. Both of us have cooking fatigue and I am sure we are not the only ones out there feeling this way. The arrival of summer produce has helped. But, it still feels like an ordeal to come up with what to have for dinner—or any other meal. And the other mouths in the house are not always helpful when it comes to ideas.

Over the weekend I made a Mushroom and Poblano Torta recipe that stoked my cooking flame because it was something I never made before; and if you make enough of the filling, you have options for meals the next day. It’s always good to have options. The original recipe called for coriander in the beans, I tried it that way and I also tried it by swapping out the coriander for cumin. I prefer the cumin version. The coriander was just too strong for me…

If you decide to give this a go I would recommend doubling the mushroom poblano and onion mixture. It makes great quesadillas or tacos for lunch or would be super in an omelet or egg scramble for breakfast.

Mushroom Poblano Tortas
Yields 6 servings
Adapted from Milk Street Tuesday Nights by Christopher Kimball Read more…

Mussels Dijonnaise for Bastille Day

Mussels Dijonnaise for Bastille DayVive la France!
Today is Bastille Day and we are thinking about dining al fresco on some delicious and simple-to-prepare French Bistro fare this evening. Mussels Dijonnaise or Steamed Mussels in Mustard Sauce can be made on a weeknight and paired with a toss salad with a nice Read more…

Sesame Ginger Noodle Salad

Sesame Ginger Noodle Salad

Sunday Morning Hazards
Sometimes my mouth gets me in trouble. Sometimes I agree to things without thinking. Sometimes it’s worth it.

Last Sunday morning, we were couch-surfing after a tasty French toast breakfast and the Pioneer Woman was on the TV (because the Food Network is always my daughter’s first choice unless any of the Harry Potter movies are on). I wasn’t really paying attention but I had a vague idea that it was on in the background. Our plans that day revolved around a woodwork project for the back patio so I was trying to figure out my plan of attack. It was then that I heard my husband announce to the room” I want that for dinner!” and I stopped everything that I was doing to take a look.

It is rare that a member of my family tells me exactly what they want to eat without any prompting from me. Usually, there is a lot of back and forth about what sounds good? What do we have in the fridge? Etc..So when someone says I want that, it’s kind of a big deal. I said yes without hesitation. I was already planning on going to the store anyway so no biggie…right?

This, of course, was all before I spent the next 6 hours crouched down staining two by fours in the sun. When we finished our project and it was time for dinner I was less enthusiastic about our dinner plans and promises I made. Thankfully the recipe came together easily and went well with the pork chops I threw on the grill. Even better it made enough to cover lunch the next day. (This recipe actually makes a lot. It would be perfect for a potluck…when we can do that again!) In fact, it was even better the next day.

I wasn’t better the next day. I was walking like the tin man….

Sesame Ginger Noodle Salad
Adapted from The Pioneer Woman on the Food Network
Yields 6 servings Read more…

Pork Chile Verde

Pork Chile VerdeNetflix and Chile Verde
Last week I made something I haven’t made in…forever. Pork Chile Verde. I love Chile Verde but it takes a while. So, it’s not something that frequently graces my dinner table. I tend to only order it when we go to a restaurant for Mexican. In this instance, I had boneless pork shoulder in the freezer that kept getting in my way and driving me nuts. And I wanted to figure out what to do with it beyond the usual pulled pork.

On impulse, I bought a bunch of tomatillos and brought them home for no other reason than I was bored with the usual stuff, (And, they were in a basket next to the jalapeños and Anaheim chiles which are a veggie drawer staple in my house.) I had no idea what I was going to do with the tomatillos but having them on hand must have lead me to the whole Chile Verde epiphany.

The urge to make Chile Verde sent me into this somewhat manic desire to create an entire experience like going to our favorite Mexican restaurant. I made the Mexican rice and the refried beans as well as the tortillas. I even went so far as to make flan for dessert. (So worth it!). I mean, it’s not like I had anything else to do so why not? If we can’t go out to eat, then we’ll do it at home with plenty of margaritas in the blender.

The key to this dish is meat that isn’t too lean which is why pork shoulder is great. You gotta have the fat or it will be dry.

Pork Chile Verde
Adapted from The Food Network 
Yields 4 to 6 servings Read more…