Best Dinner EVER
Since Hadley and I put the finishing touches on our kitchen (FINALLY getting the gas turned on, installing the gas cooktop, checking for gas leaks, and finally installing the oven) we’ve been checking out some new recipes.
See, the story is that throughout the course of our courting and engagement, the ONLY thing I cooked for Hadley was (drum-roll) frozen pizza. I’m justified, I swear! The old oven was non-functional, however on one special day it decided to come alive, so I zipped over to Publix (because who knew how long I had before it pooped out!) and grabbed the fastest oven-friendly food I could think of: DiGiornos. In fact, I grabbed TWO of them in the hopes that our oven would finally pull through. One of those pizzas is still sitting in the freezer just waiting for some hungry bellies.
Now that we have replaced the oven (thanks to Granny Jean) and have a functional kitchen, I’ve been testing the ropes and cooking up a storm. In fact, the few days before we had a functioning cooktop and oven, I cooked homemade vegetarian lasagna in the microwave! The night before that, I prepared fresh tilapia with chopped tomatoes, green onions, mushrooms and a special au jus in the microwave!!!! There’s an entire world of microwave cooking of which most are unaware! Microwave cooking still has that…rubbery feel….to it….there’s no way around it. If you’re in a pinch, though, there are some great recipes.
On to newer and brighter things: Hadley and I tried a new recipe this evening, Indian Spiced Beef Filets with Cucumber Raita (RI-tah). Wow. Mmm’s throughout the entire dinner. It incorporates yogurt, cucumber, mint, and jalapeños with the perfect amount of seasoning to create the Raita (which is supposed to be a popular Indian salad/condiment). The Raita is paired with seared and baked filet mignon also perfectly seasoned in Cayenne peper, ground cumin, curry powder, etc. If I could do that Italian hand kiss thing for you right now, I would. This recipe deserves the Italian-kiss-gesture-thingy. Wow-wu-we-wow. Email me for the recipe as I’d like to be conscious of Pampered Chef’s copyright.
