The next night I made chicken with a poblano pepita pesto and fresh corn cakes. It was pretty good. The pesto was a little thicker than I liked. I need to dig out my original recipe, because that was the best. I liked the flavor of the corn cakes, but I think they were a little underdone. I'd recommend giving them a try. I subbed smoked cheddar for the cheese. Let me know if you try them and what you think.
Yesterday I followed a recipe from one of my favorite blogs/people - The Pioneer Woman. I have never had anything less than stellar from her recipes. The vanilla berry crumble was a variation of her recipe and it was amazing.
Unfortunately though, I thought the brisket I made was over done and I didn't like the flavor. Too salty. Now if you know me, the words "too salty" almost NEVER get uttered from my lips.
Regardless we had a good, home made meal with a new favorite side dish (directions below) and another loaf of homemade Boule.
Life is good.
|Brisket with garlic mashed potatoes and new fav side dish (directions below).|
"Recipe" note: there is nothing brilliant about this veggie dish. I frequently get asked for recipes for things I make and I don't have one. So I will be sharing *directions* for things or variations of a recipe.
Susan's Summer Veggie Saute
- Remove corn kernels from corn. (I'll do a couple, bag it up and then use during the week for recipes)
- Dice one zucchini into small squares (complimenting the size of the corn, not too big, not too small).
- Dice half of a small onion (ditto on the size)
- Warm olive oil in a saute pan, when hot add the corn, zucchini and onion.
- Cook veggies over medium high heat, tossing occasionally to give everyone a fair chance at the bottom of the pan to brown a little.
- Season with salt and pepper. I also used a healthy sprinkle of Penzey's Herb Mix. If you don't have that in your pantry, get some! Or I'll give you some. I'll have to do a whole post on that at some point... If you have a favorite seasoning mix, use that.
- Remove from heat when the veggies are tender and the onions are translucent and things are starting to brown a bit.
- Toss a small pat of butter (real stuff please) in with the veggies, distribute throughout and serve.