My Nanie would always make a delicious asparagus egg dish for her brunches. It was very thin and served cold. Since asparagus is in season in Ontario and I was in need for a quick dinner for last night a frittata was a great option. I used what I had on hand to fill my frittata.
Spring Vegetable Frittata
After a wonderful long weekend in Canada, it was off to the grocery store to plan some upcoming dinners. The plan for last nights dinner was to be Butter Chicken but that was immediately scratched with the chaos and delays in getting the necessary preparation done to really make this happen.
The back up plan came quickly into play. Pork Tenderloin.
I usually roast the entire tenderloin in the oven but short on time, I decided to prepare medallions.
Will the family be eating Butter Chicken tonight? Probably not…..Time to reinvent my 5 o’clock rush for tonight. I used most of the Butter Chicken ingredients last night. Well, except the chicken! 😉
Panko Crusted Pork Tenderloin
As a child, the dish of stuffed peppers were in the regular rotation of meals that my Mom versed us in preparing while she was at work. My brothers did not enjoy the pepper part of the dish so to avoid a debate, we would make extra large meatballs. My Mom’s recipe used green peppers and my DH can’t stand them so I tweaked the recipe using the coloured varieties.
Stuffed Peppers using the Flavour Enhancers
Flavour is a huge component to a dish and to cooking it. If a dish is under or over seasoned it can really affect the taste and experience of the dish. Simply over salting a dish will make all that work inedible and you will be ordering pizza in. 😉
As I was rummaging through my fridge, I found some ingredients that once cooked and purée would be similar and even better than a store-bought version of  ‘marinade’ or ‘spice package’. I can control the amount of salt, fat etc. leaving the chemicals out.
Bonus: Not wasting the mushrooms that might be on the edge….
The following are recipes for what I’m labelling as ‘Flavour Enhancers’.
I will be using them in future recipes on the 5 o’clock rush
Double Chocolate Chip Banana Muffins
Last night, my DD reminded me that it was her day for Muffin Wednesday. Say what? Baking really?!
I feel a little back story is necessary. Way back in culinary school, I thought that I might put my art school background to good use and take the path to become a pastry chef. I enrolled in some extracurricular night classes, specializing in cake decorating. What I soon discovered was that I was too picky or type “A” to become a pastry chef. Trust me, my cakes would be beyond perfect but I would never hit the due date and many brides would be very annoyed. I also realized that measuring or weighing the ingredients was sooooo tedious. And that is because baking is really just Chemistry, so I stuck to the chef path at school. 😉
Back to the Muffin Wednesday issue. I hit the web to search for a muffin recipe that could use my extremely over ripe bananas and I wouldn’t have to make a late run out to the grocery store. I found a great recipe and of course I tweaked it.
I must toot my own horn. The muffins turned out awesome; they are moist, with an overdose of chocolate and border on a cupcake without the frosting. 😀
Double Chocolate Chip Banana Muffins
Continue to the Recipe for Chocolatey Goodness
the 5 o'clock rush 