Pasta with Pistachio Cream Sauce

When you are in need of a quick and satisfying dinner, look no further than this pasta with pistachio cream sauce. I found the recipe on one of the blogs I frequent and modified it to make it lighter by replacing some of the heavy cream with milk and starchy water. Sure, it was less decadent, but it still tasted creamy and delicious. We served it will grilled salmon.

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Beer Can Chicken

Ever since we moved into our little townhouse in 2007, we've been complaining about the stained old linoleum floor in the kitchen and entryway. A few weekends ago, we decided it was finally time to tackle the issue headfirst. Well, maybe not headfirst. That would hurt. Anyway, the point is that we tiled our kitchen floor! And by we, I mean Don tiled while I provided moral support and beer. While my kitchen was in oven-less shambles, I decided to make good use of the grill. On the menu was beer can chicken served with a tasty quinoa/avocado/fruit/almond salad. Our grill has a great side burner on which to cook the quinoa, so it worked out perfectly! We first brined the chicken for 5 hours (1 hour per pound) and it came out so ridiculously juicy words don't describe it. I can't say whether the juiciness came more from the brining or the cooking method, but my guess is the brining so while it's not a necessary step in beer can chicken, it's recommended if you have the time.

kitchen with no linoleum, oven, or fridge to speak of

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Ridiculously Easy Chicken Kebabs

This is another recipe Don used to woo me when we first started dating; it's great for a large crowd and easy enough for a kid to make, not to take anything away from the deliciousness of it! Use whatever meats and veggies your heart desires and serve with any bbq-worthy side dish. This time I went with jalepeno-smashed potatoes.

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Mussel Bar

Last night we ventured to the hip new Bethesda joint Mussel Bar to see what all the hype is about. We got there at 7pm on a Thursday and there was an hour wait, which luckily we had expected and planned for, having told our third dining companion to meet us there at 8pm. We put our names in and went next door to the new American Tap Room for a drink. This isn't a review of that place, but I'll just say that while the decor and live piano music are really cool, I'm skeptical of the food. I mean, light-up menus and check holders?? Cheese-tastic. Anywho, after a beverage (one Stella and one house Sauvignon Blanc), we went back to Mussel Bar to check on our reservation. Our table was ready and only 40 minutes of the hour had passed! Woot!

The Mussel Bar owners did a great job of transforming the former Levantes into a dark, woody, Belgian tavern. The only way to recognize that it was once the light and airy Levantes is by the location of the bar and kitchen. Everything else is completely different. We were nestled in a table next to the open-air kitchen and behind a giant refrigerator-wall of beers that separates the main dining area from a separate little enclave of tables. It was very loud due to the bar crowd, but that didn't prevent us from being able to hear each other. In fact, I forgot about the noise as soon as I got my menu.

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Asian-Style Seared Scallops

The more I cook, the more I learn to trust my instincts, and for the most part it works in my favor. There are always some disasters (remind me to tell you about last week's caramel apple cake fail), but I'm glad to report that this one was a success! Usually I'm reluctant to cook without a recipe to at least guide me, but I went out on a limb and threw this together completely sans recipe for dinner the other night. Searing the scallops was a little nerve-wracking since it requires such high heat and for you to leave the scallops alone to sear for a few minutes, which is quite difficult to obey. My instinct tells me to constantly make sure they aren't sticking by moving them around a bit, but this is counter-productive, since letting the scallops sit untouched will create a lovely brown crust that allows them to be scooped off the pan with barely a fight. I am learning! For the incredibly simple recipe, see below.

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Spiced Chickpea Stew with Feta Toasts

I'm never very happy about the end of summer, but the one thing that makes me feel better about chilly weather is the resurgence of soups in my weekly dinner repertoire. I started the fall soup season out with a delicious middle-eastern spiced chickpea stew served alongside decidedly mediterranean feta bruschetta toasts. While both components of the meal go together quite well, I wouldn't hesitate to make either on its own!

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