Sometimes you need just a drop-dead simple side, and especially this time of year (August) why not take advantage of all the summer veggies to be had at their freshest (and cheapest) and in abundance? That’s where this Lemon Pepper Vegetable Saute comes into play. I know sheet pan veggies are all the rage these days, but I chose to use a skillet- fast, easy and sometimes, you just don’t want to heat up that oven.
I fell for it – even as I clicked on the link, I just knew things would end badly. How could it not? The title was “Grandma thinks she has 3 cats until grandson notices this!” Well about 27 clicks later, and I kept clicking because I kept thinking I HAD to be close, they just morphed into a story about someone that had a dog that turned out to be a bear and another family whose dog was actually a fox. Now I will never know what the cat actually was or what happened to Grandma. But let’s just focus on what I do know. I know how good these Grilled Blackened Cajun Chicken Breasts are!
The early 1980’s. Oh my gosh, I had the time of my life. Young, single, making some pretty good money, I couldn’t have been happier traipsing around downtown Denver in dresses (with shoulder pads – now that style went overboard!) and high heels. I was lucky I had a job that was pretty well protected from the recession. And I was lucky that my friends and I ventured into a little basement restaurant that served up jazzy blues and just about anything you could want that was blackened. I fell in love! And nobody knew more about that New Orlean’s style of cooking than Paul Prudhomme, so here’s the famous Paul Prudhomme’s Blackened Seasoning Spice.
Yanno what I love about cooking? Well, there’s always the fact that I get to eat what I’m cooking – but cooking also means I get to taste & tweak and adjust and make things just how I want them. Case in point: Sweet Tart Bread & Butter Pickles.