Kitchen Mishaps

My kitchen was against me last week. I had so many kitchen mishaps I don’t even know where to start. I truly believe that my emotions work themselves into my food and, if I’m having an off night, I can taste it the food that springs from my hands. In the case of last week, I know with certainty, that I was too wrapped up in the Brett Kavanaugh fiasco to focus on anything else. MSNBC looped in the background, as I frantically searched online for answers and updates. While many of my dinners didn’t turn out, there were a couple of winners and, blessedly, lots of chocolate. I hope you can find something you like.

The Menu


Hamburgers + sweet potato fries + frozen broccoli

We spent the entire afternoon playing at an indoor play gym with friends and hardly had enough time to run to the grocery store.

For quick and easy hamburgers, mix one pound of ground hamburger with 3 chopped garlic cloves, 1 teaspoon salt, and a few grinds of black pepper. Shape the mixture into four patties and sear them in a hot frying pan in glug of oil – 2 minutes per side. Next, top the burgers with slices of cheddar cheese and slide the entire skillet in the oven at 375 degrees until cooked through.


Simply Sour Cream Chicken Enchiladas (recipe from Debs Recipes via Genius Kitchen)

A classic, Americanized enchilada recipe that doesn’t rely on store bought enchilada sauce. Not only did we love this recipe, but it really was a cinch to make. Simply fill 6-8 soft flour tortillas with sautéed chicken and browned onions, roll, and place seam side down in a 9 x 13 pan. Next, smother the rolls in a rich sour cream-based sauce flecked with green chilis.

Sides: Salad + frozen corn


Father’s Day Pork Chops (recipe from Jenny Rosenstrach & Andy Ward via Bon Appetit)

These breaded pork chops fried up beautifully, but the red wine vinegar brine was a tad sweet for our liking. The recipe worked and we dutifully ate the leftovers for lunch the following day, although I’m not sure that it will be a repeat in our household.

Braised Root Vegetables and Cabbage with Fall Fruit (recipe from Alain Ducasse via Food & Wine)

This is a mild side dish. I couldn’t find baby turnips this time of year and substituted 1 regular turnip, diced. I like turnips, but the flavor was so strong it overpowered the delicate fruit and cabbage. I would suggest omitting the turnips if you are not a fan and are unable to locate more subtly flavored baby turnips.

Sides: Buttered & salted farro


Leek and Parmesan Quiche (recipe from Once Upon a Chef)

I made this quiche for the first time last summer and quickly awarded it the title of best quiche I had ever made. In it’s glory, it’s a light eggy custard studded with sweet leeks and wisps of salty parmesan. However, when I made it again tonight I could hardly eat it. The leeks were too bitter and the custard was dense. Chop the leeks finely and be sure not to let them brown in the hot oil.

Sides: A terrible sweet and sour cabbage concoction that went terrible awry + roasted acorn squash


Lentil Soup with Sausage Chard and Garlic (recipe from Smitten Kitchen)

This recipe for lentil soup with sausage and chard is one of my all time favorite cold weather soup recipes. One which I have written about before. But tonight my lentils decided to take up arms against me in protest. What should have taken forty minutes to soften those very lentils took 3 WHOLE HOURS. We thawed leftover chicken and made burritos for dinner instead.

Classic Apple Crisp with Oat Crumb Topping (recipe from Kelsey Nixon)

Fortunately, I had the foresight to cobble together a delicious apple crisp as I brooded over my stubborn lentils. What I love most about this recipe for apple crisp is that uses less oats and more flour than previous recipes I’ve tried. The crumb is light and buttery and the cinnamon- spiked apples are juicy.


Big Bowl takeout with friends


Monthly couple’s night hosted by friends

(Sept 30th, 2018 – Oct 6th, 2018)

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