So yesterday I mentioned my old school manilla folder that holds all of my new recipes. Here it is...
It is busting at the seems a bit and I really need to figure out a more organized system. Something more 2011. Something more digital that fits in with the blogging thing. But that's just not me. I am very old school. I still own (and watch) my old VHS tapes. I even have a few mixed cassette tapes that I am hanging on to for a rainy day. I love a good day planner and address book. I adore to-do lists. And so you can maybe understand why I can't seem to let go of the rustic vibe that comes with my hand written notes on recipes. It is old school and, well, me. I am sure there are others out there like me...who fought hard not to convert to the DVD or Blue Ray player. Those of us who thought... "why do you need DVR when you have a perfectly good library of blank VHS tapes?" People who dragged kicking and screaming into the world of iPhone and wouldn't be caught dead with a Kindle. Can I get a witness? Okay, maybe I'm too simple. But the simple things are what make me the happiest in life. So for now I will keep my ratty folder. And, hey, I guess this blog serves as a digital compilation of those recipes so there's my back up in case the house catches fire or something... hmmm I feel much better now.
Tuesday I pulled another crinkled Real Simple magazine page from the folder. Chicken Cutlets with Smashed Potatoes and Peas. Simple... just the way I like it. A nice kid-friendly meal. Nothing crazy and exciting but the whole family approved. Even Amelia, whose appetite seems to be shrinking rapidly these days. I was happy to find a new way to serve potatoes and green peas. Although I was a bit disappointed in how it looked. The recipe calls for smashing it all together, but the picture in the mag looks less....mushy. I think, for photography sake, they were sneaky and cooked the peas and potatoes separately so it would look better. Oh you advertising folk are so vain. So, bloggy friend if you are anal and want your meal to be prettier than mine, you too should take that extra sneaky step. But I have learned that no matter how hard I work on the presentation of the meal, Walt never seems to notice before he dives in with both hands. So I think my time would be better spent elsewhere... like on dessert!
Chicken Cutlets with Smashed Potatoes and Peas
1 lb small new potatoes
kosher salt and pepper
1 (10oz) package of frozen peas
2 scallions, sliced
2 TBSP unsalted butter
8 small chicken cutlets (about 1 1/4 lbs)
2 TBSP flour
2 TBSP olive oil
Place the potatoes in the saucepan with enough water to cover. Add 1 tsp salt. Simmer until tender, 15 to 18 min, adding the peas in the last 2 min. Drain. Gently mash with scallions, butter, and 1/2 tsp each salt and pepper.
Meanwhile, season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Coat with the flour, shaking off the excess.
Heat 1 TBSP of the oil in a large skillet over med high heat and cook half of the chicken until golden brown and cooked through, 2 to 3 min per side. Transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.