Now that I’ve been cooking regularly for a couple of months, I’m feeling more confident about creating dishes without the help of a recipe. This week, during a girls night in with my beloved twentysomething cousin Alexandra, that’s exactly what I did.
For our entrée, I made baked chicken cutlets. In a bowl, I mixed together 3 tablespoons of olive oil, and 1 tablespoon each of chopped basil and onions. After dredging the cutlets in the oil, I placed them on a Pyrex dish lined with aluminum foil, topping them off with sliced tomatoes. I cooked the cutlets for about an hour at 400 degrees.
As a side dish, it doesn’t get any easier or tastier than acorn squash. After piercing one squash several times, I nuked it in the microwave for ten minutes until it was tender. Cutting the squash in half lengthwise, I removed the seeds and drizzled buttered maple syrup -- here, I turned to Paula Deen for guidance -- and cinnamon over the sides and cavities.
Alexandra said the meal was yummy. If I do say so myself, I agree with her!
For our entrée, I made baked chicken cutlets. In a bowl, I mixed together 3 tablespoons of olive oil, and 1 tablespoon each of chopped basil and onions. After dredging the cutlets in the oil, I placed them on a Pyrex dish lined with aluminum foil, topping them off with sliced tomatoes. I cooked the cutlets for about an hour at 400 degrees.
As a side dish, it doesn’t get any easier or tastier than acorn squash. After piercing one squash several times, I nuked it in the microwave for ten minutes until it was tender. Cutting the squash in half lengthwise, I removed the seeds and drizzled buttered maple syrup -- here, I turned to Paula Deen for guidance -- and cinnamon over the sides and cavities.
Alexandra said the meal was yummy. If I do say so myself, I agree with her!
