I think I’m also going to create a section where I talk about some mindless events during the week.  No objections?  OK…

3) Cuteness alert.  I have a visitor for the week.  His name is Jack.  He is a Havanese and he’s 18 months old – he’s my brother’s dog while he’s in a few destinations this week (I think this week it’s Key West).  We’re looking into getting a Havanese sometime in the next few months…I think I’m spoiling him!


2) Got my CSA share today.  Got lots of Bok Choy.  Have no clue what to do with it.  Suggestions?  Potatoes, carrots, 2 big sweet potatoes, different types of lettuce, spinach….then the obligatory turnips which I can’t seem to give away.  Out comes the butcher block and I started chopping all kinds of carrots and celery for prep for this week’s cooking.


1) Made up an incredible dinner for 1/2/2016.  I’ll fill in anyone who’s reading.  I ended up making chicken cutlets with a veggie wild rice as a side, with some baked French bread dipped in olive oil.

Below is the wild rice…not sure how well you can see it.


The rice…

I bought a lot of items from a local health food store and stored in mason jars.  I got a ridiculous amount of wild rice one time and I haven’t made any stews lately to fire it in.  The wild rice is the black rice in the middle.


I know sometimes rice can be rather boring, so I tried researching how to make it more interesting, from a culinary point of view.  Yeah…crushed this one.

Prep – peeled/finely diced two carrots, half an onion, and 4 stalks of celery.  I also minced 2 garlic cloves.  Rinsed off one cup of wild rice.  Minced a handful or so of parsley.  Poured 3 cups of chicken stock in measuring cup (the recipe called for 2.5 and I used 3….I should have stuck with 2.5, as I then had to reduce liquid at the end).

Method – add olive oil to a pot that’s heated to medium.  When oil is heated, add onions and continue to turn with a wooden spoon for about 2 minutes.  Add the garlic, continue to turnover for another 2 minutes.  Add the carrots and celery.  Turn for another 2-3 minutes.  Add chicken stock, add parsley, add rice.  Bring to a boil, then reduce to low and simmer.  Takes roughly 45 minutes.

The chicken cutlets…. (best I ever made)

  1. Get the prep stations ready.
    1. Station 1 – flour.  Add flour to a plate.
    2. Station 2 – eggs.  Scramble 2 eggs and add some milk.
    3. Station 3- breadcrumbs.  Add some breadcrumbs to plate.
  2. Get parmigiana reggiano out.  Grate about 1/2 cup.  Add half to the egg, half to the breadcrumbs.  Add salt and pepper to all 3 stations.  Mix in salt/pepper/cheese.
  3. Get out chicken (2 pieces)
    1.  Cut in half width-wise like you are butterflying it, and cut in half.  One breast becomes 2 thin breast pieces.
    2. Lay on wax paper.  Place wax paper over them.  Pound lightly with meat tenderizer until they are about 1/2 inch thick.
    3. In a skillet, put in 3-5 TBSP of vegetable oil and 1 TBSP olive oil and swirl around.  Put on MEDIUM heat.  Give it about 5 minutes to heat up.
    4. Add two chicken cutlet pieces at a time.  After 3-4 minutes, flip with tongs.  Let cook another 3-4 minutes.  Place on paper towel to dry.
    5. Add second batch.

What you get from it is a crispy, flavorful chicken cutlet.  Then you pair it with the veggie wild rice which has some saltiness from the chicken stock it was cooked in as well as slight sweetness from the carrots.  I also added some French bread I baked for 8 minutes at 375 to give even more crisp/chewy texture to go with the cutlet…and it reduces any saltiness from the rice and a slight dip in olive oil provides a burst of flavor to pair with the warm crunch!  All three seem to work well together!