Someone once wrote that there are only five entrees that Americans really cook and eat, for all our fascination with the Food Network and celebrity chefs. Chez QG those dishes are: meatloaf, grilled steak, baked chicken breast, spaghetti with meat sauce or balls; and El Jefe's favorite Greek Shrimp.
This week in a fit of culinary boredom, I decided to try out two new recipes: Gnocchi with Chicken and Pineapple-Shrimp kebabs. El Jefe gracefully ate the gnocchi, which also had gorgonzola cheese and pinenuts. Truly, chicken/gorgonzola cheese/pinenuts is a wonderful combination on a nice green salad. On hot gnocchi, not so much.
Last night I tried out the kebabs. I didn't cut the pineapple and red bell pepper thin enough for the shrimp. Result: I had to take the shrimp off and cook them in a pan because they didn't touch the grill! The garlic-lime-cilantro sauce that was drizzled over it was a keeper, though.
Babs was with us last night too, and brought a recipe for a Garden Risotto that she wanted to try, so we added that to the menu. She tweaked it by adding mushrooms to the spinach, onions, green peas and asparagus that went in the dish. Delicioso! Clearly the student has surpassed the teacher here.
Will the risotto make our dinner rotation? Probably if Babs is here because it is quite "fiddly" and requires lots of standing and stirring. If she's not, there's always the risotto in a box.
This week in a fit of culinary boredom, I decided to try out two new recipes: Gnocchi with Chicken and Pineapple-Shrimp kebabs. El Jefe gracefully ate the gnocchi, which also had gorgonzola cheese and pinenuts. Truly, chicken/gorgonzola cheese/pinenuts is a wonderful combination on a nice green salad. On hot gnocchi, not so much.
Last night I tried out the kebabs. I didn't cut the pineapple and red bell pepper thin enough for the shrimp. Result: I had to take the shrimp off and cook them in a pan because they didn't touch the grill! The garlic-lime-cilantro sauce that was drizzled over it was a keeper, though.
Babs was with us last night too, and brought a recipe for a Garden Risotto that she wanted to try, so we added that to the menu. She tweaked it by adding mushrooms to the spinach, onions, green peas and asparagus that went in the dish. Delicioso! Clearly the student has surpassed the teacher here.
Will the risotto make our dinner rotation? Probably if Babs is here because it is quite "fiddly" and requires lots of standing and stirring. If she's not, there's always the risotto in a box.
What five dishes are in your dinnertime rotation? Add anything new lately?