Pasta and Eggs

This was just phenomenal. Take pasta, take chicken, take frozen veggies, add egg at the end, and you have a hell of an unusual and surprisingly tasty dinner.

You might not think it if you look at it, but damn, that's one hell of a combination. Playing around in the experimental kitchen is one of my favorite things, and sometimes it even works out well! Enjoy!

Serves 2

Ingredients

2 servings cooked pasta, al dente
1 chicken breast, cubed and cooked
1 cup frozen veggies
2 eggs, beaten
salt and pepper, to taste

Directions

1. Combine chicken, pasta, and veggies in a pan on medium heat.

2. Once heated, add beaten egg, salt, and pepper, and scramble.

3. Turn heat to low and let sit after a minute. Scramble again until eggs are done. Add more salt and pepper as needed.

Asian Sauteed Greens

Got lots of wonderful greens that are just a little too blah to eat raw? Then come on down to Grubby's for some delicious Asian Sauteed Greens. Look, it even comes with a side salad. Any cooked greens will work, but a variety is best. And toss a turnip in for good measure. Enjoy!

Fresh and Bitter Salad

Recently, we've been participating in a local CSA, where you get a share of various local fruits and vegetables each week. Well this last time, we got a lot of veggies that could either be eaten raw or cooked, like radishes. So what did we do? Well to get the most-ness out of the freshness of the veggies, we went raw. The result is this very fresh and slightly bitter salad.

Who knew arugula could be so bitter even fresh? This is also how I discovered what the deuce pea tendrils are. But the great thing is that each individual veggie was a star, and each developed a wonderful and more unique flavor when paired with a glass of chianti. Enjoy!

Shrimp Fried Rice

What's your favorite kind of fried rice?

I have a thing for fried rice. I used to be able to eat an ungodly amount once upon a midnight dreary. But those days are long gone. Now I just enjoy it every now and then and in less ungodly portions.

My personal favorite kind of fried rice is Thai. There's just something about it that I can't help but love. So when we make it at home I try to add in the little flavors that I think make it Thai. Like fish sauce. MMM!

If you don't have any on hand, it's pretty cheap to pick up at your local Asian market. Be careful, some brands have a lot more sodium than others, if you're watching that kind of thing. It's all about the flavor, not the salt, with fish sauce.

What's your favorite kind of fried rice?

Light Turkey and Veggie Pasta in Garlic Olive Oil

This is the first dish I ever learned how to cook on my own. It's a shame that I'm only getting around to it now, though it has been a while since I made it last.

I was just starting out in the working world, going to college, and having to fend for myself out in the world. Luckily, I worked for a family friend at a small business, and she took time out of her day one afternoon to teach me how to make one the simplest pasta dishes she knew (but also something that could impress the ladies, if I remember her reasons correctly).

So this dish was thrown together in front of me in under 15 minutes. I was so shocked! Not only because it was so delicious, but because it looked great too. It's very light but packs a lot of flavor. A couple ingredients can, and have, been changed over the years (like turkey and sometimes the veggies), but the core of it remains the same.

I must stress one thing here: you MUST get freshly grated parmesan for this. It makes all the difference. Enjoy!