Chelsea’s Repertoire

I’ve been trying to keep at least two dinners a week home-cooked and through our schedules that don’t always agree with each other or despite our love to eat out in Seattle’s great mecca of dining destinations and weekly FareStart dinners, I am doing a pretty good job.  But twice a week is really about all I can make work.  Baby steps.

As much as I love discovering new recipes and pushing the limits of my cookings skills and knowledge I am also learning that some recipes really are worth keeping and I’m trying to make them a bit more often.  Here is my current keeper list:

  • Apple cider glazed pork (tender)loin with flambeed apples
  • Chicken cashew stirfry
  • Homemade linguine with pesto, lemon, parm, broccoli and sundried tomatoes and topped with grilled chicken (haven’t made this in a while though)
  • Chile verde chicken enchiladas (very close to what my mama used to make)
  • Chicken tortilla soup
  • Mayo roasted potato salad
  • Chicken and mushroom dijon
  • Gma’s cheesy potatoes
  • Chicken schwarma
  • Salmon (I mean can you really mess up a good piece of fish like this?)
  • Sausage and potato hash
  • Grilled steak with chimichurri
  • Thai spicy beef and basil
  • Roasted veggie ratatouille
  • Sauteed Mexican corn
  • Citrus and olive oil dressing on salads (avocado is a bonus)
  • Tahini roasted cauliflower
  • Pulled pork sandwiches
  • Paseo pork sandwiches
  • Maple mustard baked ham

    Simply the best!
    Simply the best!

And other little tricks I’m keeping with me for quick and easy ideas:

  • Using half coconut milk and half water in my rice cooker plus a bit of salt really amps up the flavor and texture of rice
  • Likewise, adding some coconut milk to sweet potatoes when mashing is delicious
  • Baking eggplants with an Asian glaze is so tasty and simple
  • Topping almost anything with homemade toasted breadcrumbs before finishing in the oven is delicious

And other things that I still really want to try:

  • Shakshuka (or another variation of Mediterranean tomato baked eggs)
  • Chilaquiles
  • Chicken and dumplings (a favorite dish from Bryan’s childhood)
  • A good meatloaf recipe
  • Homemade ravioli
  • Green chile pork stew
  • Beef stew
  • Cod cakes from Jerusalem cookbook
  • Paella from my cooking class
  • Chocolate molten lava cakes
  • Borscht
  • Parsnip puree
  • Eggrolls/spring rolls
  • Braised short ribs

It’s a work in progress but expanding.


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