For those who have been around Trokspot for a while, you probably know that one of my favorite segments is the “Best Thing I’ve Eaten This Week” where I document a favorite meal that we’ve had that week and try to give a price breakdown as well. You probably also know that I’ve not been quite as good at keeping up with this segment in recent months. Well, my goal is to get back to being fairly regular and consistent on these posts moving forward.
It’s not that we haven’t had great food that I’m happy to talk about; I just haven’t been as good about documenting it. So here is a bit of a summary of sorts of several meals that could have made it recently. Hopefully you enjoy:
Thanks to our wedding, we have quite a few new kitchen tools, which are all very exciting, including this very cool personalized cutting board and new set of nice knives featured above.
This one was a hearty mid-western meal; something we don’t usually do a lot of…Here we have BBQ pork chops, scalloped potatoes, and green beans. We don’t normally do a lot of pork, but pork is reasonably priced and often on sale, so it’s really not a bad choice if you are looking to change things up (assuming you are like us and not a pork regular). Tip for the pork chops: season them with more salt and pepper than you think you need and get a good sear on them (very high heat on each side for a couple of minutes). Then, turn the heat down, add some BBQ sauce and let it simmer to finish cooking (simmering like this in the BBQ will help keep it moist).
Grilled chicken, jasmine rice, and tomato cucumber salad. You can’t go wrong with just about anything on the grill, and we love the tomato cucumber salads – they are very versatile and can take on so many flavors. This particular version used some greek yogurt and lemon juice as the sauce to go along with the tomato, red onion, and cucumber. Other sauces to try: red wine vinegar and oil, balsamic vinegar and oil.
Whoa! Breakfast for dinner! We don’t do this too often, although Em wishes we would. This was not exactly an omelette…more of an egg scramble with tomato, bell pepper, onion, and sausage. With some potatoes to go along side, it truly was a breakfast for dinner.
Fajitas Fajitas Fajitas! I know that I’ve featured fajitas several times previously, but how can you not love a good fajita. Sauteed peppers and onions well seasoned along with some chicken strips and topped with cheese, salsa, and avocado. When we cook fajitas, we always like to season with a bit of lime juice too, if we have some fresh lime (which we usually try to keep around). This is one of those things where you can add a spritz at every level – as you are cooking the chicken, satueeing the vegetables, combining the two together, and then on top of your completed fajita. Season at every step of the process, as my friend, GZ (Geoffrey Zakarian) likes to say.
Pesto salmon with tomato cucumber salad and couscous. This one is probably the healthiest of the bunch (we generally try to stay fairly healthy), and arguably had the most flavorful pop of the bunch as well. Anytime you add pesto to a dish – especially freshly made – you are going to get some fantastic and very bold flavor. When we make our pesto we usually stick with the basics, which is still excellent – fresh basil, olive oil, parmesan cheese, some lemon juice, garlic, and salt and pepper. Put that together in a food processor and you are set. This tomato salad above was the red wine vinegar variety – along with a bit of the extra pesto mixed in with the tomato, cucumber, red onion, and mozzarella cheese. Again, we love those quick and easy little salads that are so fresh and have so many variations and possibilities. Herb tip: We have found that having fresh basil around is excellent for lots of dishes and flavors that we like. Basil and cilantro are probably the top two herbs that I would point to as being much much better fresh than dried. So if you have to choose which herbs to get fresh, I’d start with those two. We also have noticed that our basil plant has been extremely resilient, despite being outside in the South Florida sun, while cilantro will die on you regardless of how well you take care of it….solution: get a basil plant, but probably just stick to buying the fresh cilantro.
Now we’re caught up. I’ll be sure to get back to more consistently posting Best Thing I’ve Eaten Week posts. Until next time:
Eat. Be Happy.