What I'm Cooking: LOTS.

It's been a busy week in the kitchen, but when you've got the urge you've got to splurge*!

I totally just thought up that turn of phrase. I don't want to brag, but I think I might be this generation's oratorical Michelangelo.

Anywho...

My first meal of the week included an old favorite, Ratatouille, a new citrus-y couscous dish, and a take on the classic Saltimbocca, with chicken instead of veal. Everything was delicious and I highly recommend you try all three.

Super Simple Chicken Saltimbocca:

Boneless chicken breast
Prosciutto
Fontina, shredded
Sage, minced or whole

1. Take a chicken breast and cut it in half horizontally.
2. Sprinkle on some fontina and sage (if minced).
3. Cover with one or more pieces of prosciutto.
4. Lay a sheet of plastic wrap over the chicken breast and then hammer flat.
5. Remove plastic wrap and place chicken breast prosciutto-side down in a lightly oil skillet over med to med-hi heat.
6. Cook on each side for about three minutes.

And voila! A beautiful, delicious, and easy dish is yours. The flavors work wonderfully together and the fontina and prosciutto circumvent the need to use any extra salt. And if you want to be fancy, you can use a toothpick to attach a whole sage leaf on top of the prosciutto and cook it that way.

Sunday night I had a few friends over and finally put my roommates new crockpot to work by trying out this Serious Eats recipe for Slow Cooked Dr. Pepper Pulled Pork. It was really good, but it made a ton of food and I've been slowly grazing through the remains over the last couple of days.

And while that was enough to make a meal in and of itself, I decided to pair it with some baked beans and cole slaw. Sadly the cole slaw wasn't impressive enough to share here.

Finally, this Saturday is our annual tri-birthday party for myself and two friends, and I'll be going back to one of my old standby recipes, Bahn Mi, for the main dish and I'll probably add in a double serving of the couscous for good measure.

I discovered the Bahn Mi years ago through the Cooking Light magazine and it was one of my favorite dishes for a long time, but sadly my stomach no longer agrees with it so I only rarely make it for potlucks any more. I'll put up the recipe next week once I have photos to go with it.

*does not pertain to murder or other illegal and/or illicit acts.