Menu's & Lack of Menu's

With summer coming into it's final month, the mere thought of firing up the stove has put a temporary pause on the menu planning and inspiration to haul it into a hot kitchen and cook. That being said, I have been turning a lot to the deep fryer and the toaster oven as well as the outdoor grill. Please don't get me wrong and think that I have attempted to pop a small hen into the toaster and start baking. I will say though, that, when baking the bread for crustinis or bruschetta this is a great way out without having to fire up the oven or grill pan. Deep fryer always a friend when wanting a quick fix. I wish I owned two so that I could reserve one for meat and fish and the other for veggies and potatoes.

I have played around with a few recipes that have REALLY turned out. Hericot Verts with herb butter, to die for! I also used the same butter to mix in with mashed potatoes so the two sides would compliment one another, YUMMY! I served these two sides with pan seared cubed pork which is inexpensive and a lot more tender than cubed steak!

Tonight it was Angel hair pasta with garlic cream sauce, sauteed shrimp and mushrooms! This was an idea that I actually got from Carraba's and decided to try it at home. Very similar, I wasn't at all disappointed.

Trying to think of new menu's has been a bit challenging but I am working on new ideas and revamping some old favorites with new flavors. I will also post the recipes for the preceding dishes mentioned a little later. After all, tonight is Wednesday and since "DALLAS" returned to television it has made tonight all about some snacks and appointment TV!

Until next time! IEADTT!