I like to eat, a lot. Often and big quanities. Losing weight has been an experience. So has learning to eat a healthy balanced diet. But this gal can not live on healthy alone. The dh knowing this, introduced me to a new delicacy: Fried Pickles
These things are nasty good. My new favorite resturant is Swampy’s where you can order a basket full of these with ranch dressing on the side for $4. Madness!!!
I also had my first muffaletta there…. I’d better stop. I’m making myself hungry. Oh but I have to talk about the onion rings. They have the thiniest crispy batter on them. So good. So very very good.
I would have to go there for lunch today, but… I have something homemade that’ll knock your socks off too. Last night I made Fresh Fettuccine with Roasted Chicken and Broccoli Rabe. Really you have got to try this recipe. You will not be sorry. It is excellent for busy nights. And mustard greens (which you can buy already washed & cut in a bag) are a great substitute for the broccoli rabe (which I can *never* find).
The link goes to the original recipe, below are the changes I’ve made:
1 bag mustard greens (about a pound)
1 1lb box of fettuccine (use the best quality you can find!)
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken, like supermarket rotisserie)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the mustard greens and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the mustard greens to a large bowl of ice water. Once cooled, drain mustard greens and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender. Drain, reserving 1/2 cup of cooking liquid.
Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add mustard greens to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.