Pita Chip Chicken & Eggplant Caponata

First, the credit, because it’s definitely due. The pita chip chicken recipe I got from a Cooking Light cookbook. It’s in the appetizer section, but we use it as the main event. It takes less than 30 minutes, 20 of which are solely hands-off baking, and the chicken comes out tender with a crispy outside. It’s a guaranteed success here; likely anywhere people are willing to eat chicken. We use some (store bought) marinara sauce as dip.

It’s worth pointing out that not all pita chips are created equally. I made this once with chips from a different store, and it just wasn’t as good. Make sure you get pita chips you like, that have good flavor- parmesan/herb is a good option. Continue reading

Week of January 22

As mentioned last week, potty training a toddler evaporated my energy to the point I couldn’t quite get posts updated and recipes written. I decided to give myself a break and write-off the recipes from last week, so I’m starting this week with a clean slate- on which I think I managed to cook pretty spectacular pictures.

Slow cooked pork loin tacos

I think last week’s lunches were such a hodge-podge of whatever I could scavenge that my menu this week was unconsciously developed around the leftover potentials- I have 3 meals that involve slow-cooking large portions, and will store well for lunches through this week and next. Overall, it was a good week; I think my pictures have improved somewhat, too (doesn’t that taco look really good?).

Week of January 22:

Sunday: Panko and citrus crusted salmon, Blah salmon cheered up with citruscabbage salad, quinoa, and broccoli (recipe here)

Monday: Pita chip chicken and eggplant caponata

Tuesday: Grilled ham and cheese, with roasted red pepper tomato soup

Wednesday: Shredded pork tacos, with pickled cabbage

Thursday: Super-duper healthy chili and baked potatoes

Friday: Chicken soup w/ matzo balls

Saturday: Leftovers

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Spaghetti squash scampi and eggplant bruschetta appetizers

Yum! This was an amazing pseudo-homemade appetizer.

We had company for dinner, and started with eggplant cutlet burrata cheese bruschetta (yum!). They brought a lovely salad for a side dish, and I made squash scampi with shrimp and scallops. Since we had guests, I whipped up a dessert I make with some frequency in the autumn- Earl Grey poach pears- and used the pears as a topping for gingerbread I had leftover in the fridge.

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