Monday, April 30, 2012

April 30-May 6

The menu this week is chock full of new recipes! 5 new recipes....yes indeed, five. I totally go in swings like this: cooking a new adventure every day one week, to just using my favorite standards the next. That's one reason I love how my confidence in the kitchen has developed these past few years: following a new recipe or learning a new technique isn't daunting at all any more, since I know how to prepare myself and what to expect. So: onwards with the new culinary discoveries!

  •  Bankok Marinated Chicken. I bought this Peanut Satay Sauce on a whim, and this was what was recommended to do with it. Hope it's good! I also threw some of the sauce into the marinate.
  • Grilled pepper and onions, on skewers.
  • Subway
  • Chicken Enchilada Casserole. This has most of the same ingredients as the enchiladas I love so much, so it will be a major score if I can throw all that tasty-ness into a casserole and have it come out just as yummy! We'll see. :)
  • Salad
  •  Sweet and Spicy Citrus Tilapia. I just buy individually frozen tilapia fillets at our no-frills grocery store Aldi. They come out to about $2.50/lb! Obviously fresh would be better, but for that price and convenience, I'm not being picky.
  • Orzo, with butter, parmesan, and fresh basil
  • Steamed Green Beans
  • Marinated Grilled Chicken
  • Gourmet Mushroom Risotto. Risotto is very time consuming, but incredibly, fantastic-ly rewarding. This is definitely a treat for us, since it's time intensive and uses expensive ingredients. I've found that the key to getting that super creamy texture is the slow addition of the hot liquid, and stir, stir, stir. The constant stirring isn't mainly to keep it from burning, as I thought, but actually makes it more creamy...something about cooking more evenly and releasing something from the rice. haha. To make my risotto, I use a combination of the title linked recipe and this Bacon and Wild Mushroom Risotto with Spinach recipe from cooking light. This time, I used the first link, combined with the bacon, shallots, thyme, and cheese from the second recipe.
  • Salad
    • Cranberry-Orange Scones. Thank you are dearly loved. I have a college friend coming  to visit on Sunday and Monday, and thought these would be a nice thing to have around. Oh, who am I kidding, they look delicious and I would make them anyway. :)
    • Leftovers
    •  Tuna Melts with Avocado. Avocados are on sale this week, and I am rejoicing! Avocados are pretty much my favorite. Sliced on sandwiches, diced on salads, plain with ranch, get the idea. I probably will look up some new tasty uses for avocados next week, since they are in season for a while.

    No comments:

    Post a Comment