AND WE’RE OFF!! I got this cookbook in THE DAY I finished writing up her Chicken & Dumplings recipe, and sure enough, I IMMEDIATELY picked a recipe (or two, or three) to try! First on the list, Brussels and Three Cheese Pasta Bake!
Now, this was a risk because a certain future husband of mine is not a fan of brussels sprouts—which I happen to LOVE raw, shaved, or roasted with a little olive oil & salt (get it really nice and crisp, with a translucent glow to it—and for his palate (because all tastes are different per person), Parmesan is really overpowering flavor that he doesn’t like. This dish had both of those questionable ingredients in it, but I chose not to say anything just to see if he would even notice, and I also took a liberty in adding a leek to it too because it was in my fridge and I didn’t want to waste a perfectly good lookin’ veggie.
Sure enough, he did notice, but not until after a few bites! Wanna know what else? HE HAD TWO HELPINGS OF IT! He even thought there was a little chicken in it, but nada, no meat whatsoever! He was astounded, if not a little shocked at my indiscretion about the ingredients I included, but if anything, this is a VICTORY! I finally found a dish that he’ll eat brussels and parm, and for me, that’s enough! Naturally, I won’t be subjecting him to brussels again any time soon, but it was a GREAT way to start off my adventure through the cookbook!
The next thing I tried was smitten’s favorite kale caesar salad (minus the eggs because, well, I’m that weird cook who just can’t eat cooked eggs…I’m still working on it, but it hasn’t been easy and I still have a long way to go), and I gotta say, the dressing is BALLER! I will NEVER buy Cesar dressing again when this recipe is SO easy to whip together! The kale though, it’s not my favorite, and I think it’s just too abrasive for my palate, so I think I’m going to turn back to my romaine/frisée/butter lettuce combo! But the toasted panko breadcrumbs with garlic and lemon zest was a genius way to reinvent the crouton! This dish is definitely one I will be returning to in the future (perhaps even pairing it with my own blackened chicken recipe for a blackened chicken caesar salad) and I think, if you like adding a little extra citrus or pop to your salads, throw in some diced heirloom tomatoes for a soft, buttery texture! Oh, and top with a little of my secret salt (obviously)! Sorry for the lack of photos, but stay tuned! This cooking Maggie has a Blackened Chicken Caesar Salad recipe that’ll really take your salad up to the next level! And stay tuned for more recipe obsessions from Smitten’s new book! — Cooking Maggie
Chicken Caesar Salad by smitten kitchen