So Many Dishes

After the disappointment of the pasta recipe I made last weekend, we have stuck to tried and true recipes this week. I made two recipes that I written about before, but I still took a few pictures.

I really think I could eat refried bean-stuffed poblanos every week. It’s such an easy recipe, but it’s so delicious. Poblanos may be my favorite variety of peppers. They have so much flavor, plus just enough heat to know that it’s there. As I explained in Pick a Pepper, this dish is cooked almost entirely in the microwave, so it’s an ideal meal for hot weather. The dish is pretty filling, too. We are some of the cherry tomatoes I had leftover from the prosciutto chicken last week.

When i went to Whole Foods for fish, I was looking for a white fish fillet that wasn’t too thin. I ended up with golden tilefish, which I knew we had enjoyed once before. When I scrolled through my posts to find the previous post about Southern Italian fish with capers and olives, I discovered that I had used tilefish for the same dish! It was just as delicious as I remembered. A description of tilefish that Ken read said that the taste is reminiscent of lobster, and we agreed that it has the same sort of sweetness.

Not to worry, there will be more recipes soon!

Happy eating!