One thing I excelled at over the long weekend (besides putting a significant dent in the second season of Grey’s Anatomy) was spending time in the kitchen. In fact, I spent most of Saturday either in front of the Kitchen Aid mixer or with Santoku knife in my hand.
Bo the Spoiled Dog received another batch of treats made from scratch.
This time they were a mix of sweet potatoes, apple sauce, chicken broth, whole wheat flour, and cinnamon. Pretty sure he prefers this batch to last week’s, which doesn’t surprise me. Of course Bo would like the ones that were the hardest to make. The recipe measurements need a little tweaking, but the ingredients were definitely a winning combination.
I’ve been promising Brad a batch of cupcakes since I returned from New Jersey but couldn’t decide what kind. Finally we settled on Banana Bread Cupcakes with Chocolate Peanut Butter Frosting. Oh and they had a pretzel crust on the bottom.
They were heavenly. And we’re not sharing.
For dinner I made 40 Cloves of Garlic Chicken, which for the record – yes, it really DOES require 40 cloves of garlic and it IS as big of a pain in the ass as it sounds. But it’s really freaking good. As a side dish, I created a fontina and chive polenta. Whoa. Not sure why I never tried this combination before. Usually I go the goat cheese route, but I think this is a new favorite. Actually no, I don’t think. I KNOW it’s a new favorite.
After a long day of cooking on Saturday, we enjoyed leftovers on Sunday and I enjoyed not having to set a foot in the kitchen.
And then today rolled around. I wanted to cook a BBQ-esque meal for Memorial Day dinner.
I’m not interested in traditional hotdogs and hamburgers. Aside from the fact that I absolutely loathe hotdogs, I do NOT do traditional. Or homestyle. Or simple. Whether I’m loosely following a recipe or making the dish up as I go, the food that comes out of the kitchen must NOT be average.
It must be incredible. Mind-blowing, even. Just ask Brad. He knows I don’t mess around.
So our Memorial Day dinner will consist of Roasted Tomato, Pesto, and Mozzarella Burgers
with a side of Bourbon Bacon Baked Beans
The beans require 12+ hours of simmering in the crockpot, so needless to say sleeping in didn’t happen this morning. Earlier I whipped up a batch of fresh pesto and currently grape tomatoes are roasting beautifully in the oven for the burgers.
I have a feeling dinner tonight will be anything but average.
This Memorial Day, let us not forget those who sacrificed their lives for our country. We’re a land of the free because of the brave. Today we honor America’s fallen heroes.