what’s for dinner? Vol 2

It’s becoming harder and harder for me to go out to dinner when it’s just so easy and rewarding to make a simple but delicious meal at home.  I like cooking my own meals because not only do I control what goes into them (the amount of butter & oils, the seasoning ratio, etc) but I know exactly what I’m going to be eating looks and tastes like, whereas restaurant menus can sometimes have your mind imagining something better than what is actually going to be served.

Here’s one of my favorite recipes for Chicken Picatta that’s not at all time-consuming and requires very few extra ingredients to be picked up if you have a moderately well stocked kitchen.  (I always have a full supply of what I consider kitchen ‘necessities’ so making most recipes isn’t much of a stretch and I can usually substitute one spice, vegetable or fat for another.)  Some of my basic ‘necessities’ include: lemon juice, chicken & beef stock, capers, jars of tomato sauce, paste & diced tomatoes, sun-dried tomatoes, an array of dried pastas, orzo, rice and cous cous, frozen spinach, a good olive oil & balsamic vinegar, pesto, bread crumbs, cooking wine, hard and soft cheeses, and fresh produce like mushrooms, tomatoes, bell peppers and lettuce. 

Bon Appetit!

xo,
Lauren