Pan-Fried Broccoli with garlic is a staple side in the Sanders household. Photo courtesy of Jeff Sanders As fall promised dipping temperatures, I made a pledge to myself in the kitchen: two new recipes a week through the winter months. The pandemic fostered a passion in me for exploring creative meals, and my three go-to meals for my middle school-aged kids were becoming personal disappointments the more that I experimented with newer recipes.
(Today, my kids are teens, my son in eighth grade and my daughter in 10th.) If you’d like to contribute to Home Plates, send a recipe and a story telling us how you came to cook it, who you cook it for and why it’s found a place in your life to [email protected] .
Also, please tell us a little bit about your life as a home cook, include a photo of the dish, and yourself, possibly together, and let us know the source of the recipe. It’s not that my favorite three weren’t crowd pleasers. Chicken cutlets prepared using the traditional Chicken Katsu Japanese style is a variation of my own childhood favorite – and often requested birthday meal growing up – with white rice and creamed corn from a can.
Add a splash of hot sauce for some zing. The other two are dishes made primarily outdoors. As a single dad, my Weber Spirit Gas Grill and Big Green Egg provide for quick clean up and richer taste than meals prepared on the stove.
My kids have been raised to enjoy fish, so salmon filets with Dijon mustard and salt and pepper .
