What’s Cooking This Week

I’m patiently waiting for the real return of Spring. Seems like this year, we’re stuck in a Groundhog Day loop of a day or two of spring followed by the return of winter which means we’re still in the comfort food mode to take the chill off the days.

When it comes to quick and comforting, nothing beats a stir fry. Plus it’s a great way to use up the vegetables that are in the fridge (yes, I’m still over-ordering from Misfits Markets). It all starts with cooking up a pot of basmati rice. I always use chicken stock instead of water for a little extra flavor punch. Then the stir fry came together with some skinless chicken breasts tossed with Chinese five spice and red pepper flakes and sautéed in some olive oil & sesame oil. I then added snow peas and red peppers, grated ginger and garlic, soy sauce, hoisin sauce and some stock till the veggies were crisp-tender. Everything goes back into the pan to coat the rice. Sprinkle with some chopped green onion and enjoy.

We also love a good pork tenderloin. I rubbed this one with brown sugar, ground mustard, garlic powder, smoked paprika, and pepper. I’ve discovered when I don’t want to make a potato, cooking some frozen hash browns in the air fryer works beautifully. Just toss with olive oil, garlic, paprika and red pepper flakes. Shake the basket every five minutes so everything gets crispy (a little spritz of olive oil helps make sure they don’t stick). These took me about 15 minutes. Rounding things off were steakhouse green beans (tossed with a mix of melted butter, brown sugar, Worcestershire sauce, and garlic).

On the rare days we enjoy some spring weather, nothing beats a relaxing evening around the fire pit after dinner. What are your favorite spring is almost here eats? No matter what the weather is tossing your way, eat well friends!

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