Southwestern Chicken Lime Hash (Splendid Table Weeknight Kitchen Newsletter)
I made this last night and it actually worked out well. I think this was more what I intended when I made the Scrambled eggs with Ham (from last week), potatoes and onions a bit ago. I switched up the chicken for some ground turkey (I shopped at the tiny Dahl's near my house, which didn't have the ground chicken, instead of the Hy-Vee, because I went to Gateway Market first, so it made it on my way home from work). Even so I made a bit to much, so I still have some raw mixture which I imagine I'll make myself for breakfast some time this week. But good, quite a bit of prep work though, but after the prep was done, it all came together very quickly.
Eden Farms Pork Burgers
Luckily for me, when I made this, it was a cooling down outside. To get that nice crust I've been generating on the outside of the burgers, I had it going as the light smoke started to fill the main level of the house. So I turned off the air, open the windows, and let the smoke leave. I really wonder what it would cost to put in a real vent fan in the kitchen. The chimney that's there, obviously doesn't do much. Anyways, good as always.
Penne with Ricotta, Arugula, and Basil (p23 June/July 2010 Fine Cooking)
I find it interesting how a clamshell full of arugula reduces down to a tiny amount when you sweat out the water for a bit. This was pretty good. I have to say that I'm not the biggest fan of the way spinach, arugula and other items reduce to when you put 'em in a pan. I don't like that kind of slimy texture that they have. Even so, it tasted a bit of lemons, savory and fresh, so it was still good.
Bratwurst
I picked up a couple of styles of sausages from Gateway Market. They had a couple of chicken based ones (regular and jalapeno I think) and a salmon one I think...or some sort of fish. Anyways, I served the salmon one with some leftover tartar sauce and the others like a normal sausage. They were pretty good, but all I could think about, really, was the Wickle's Hoagie Relish, which is like my crack.