Last week was fun, with the new Delish recipes we tried. I also discovered this Uncured Bacon Jam from Trader Joe’s that I’m really excited about. I put it on our grilled cheeses from last week, but I’m going to use it again on our burgers this week. And before we get to this week’s menu, here’s a pic of the crispy sausage and burrata salad:
Ok, moving on… this is what we’re having this week (or at least attempting to, one night usually ends up being take-out).
THIS IS HOW WE DO IT:
Spinach, Mushroom, Chicken Couscous – One of my favorite staples, here’s the recipe.
Grilled Chicken Malibu w/Rice Pilaf and Mini Wedge – This one may sound a lot fancier than it is. Basically, grill up some chicken, ham slices, and pineapple rings. Right before you take the chicken off the grill, put the ham, then pineapple, then a slice of swiss on top. Let the cheese melt then take it all off the grill. The pilaf is straight from a box. And the “mini wedge” is basically just a wedge of iceberg lettuce, whatever size you want as a side salad, crumbled blue cheese, diced tomatoes, bacon crumbles (we had some bacon left over from last week), and blue cheese dressing.
Fontina Bacon Jam Burgers and Fresh Fries – This is the bacon jam I was referring to earlier. Slap it on your burger bun and it will transform the burger! For the fries, slice a couple potatoes into french fry size strips. Place on a cookie sheet and sprinkle with salt and pepper. Spray the tops with pan spray. Bake at 425 and check every 10 minutes until soft on the inside and crispy on the outside.
American Chop Suey – An easy make-ahead meal to reheat easily throughout the rest of the week if you need to. Here’s the recipe.
Spinach, Mushroom, Pesto Calzones – We use the balls of pizza dough in the refrigerated section. Roll it out, ours usually ends up looking like an amoeba, it doesn’t have to be pretty it just has to hold the filling and fold in half. Spread a couple tablespoons of pesto over half, then put mozzarella, sliced fresh mushroom, and raw baby spinach on top of the pesto (still on half). Fold over and roll the edges together to seal. Bake at 425 directly on a pizza stone if you have it, otherwise put it on a baking sheet. Start checking after 15 minutes, but ours usually take closer to 20.
Turkey Avocado Benedict – Toast some English Muffins, or crumpets. meanwhile heat a few pieces of turkey in a pan. We have some thick slices of a boneless roast we smoked a while ago so we’ll use that. Poach your eggs. Slice the avocado Heat the Hollandaise up. Make your own if you’re fancy, I’m a fan of the immersion blender method. But we usually just use the premade stuff in the refrigerated section of Trader Joe’s, it’s seriously amazing! Once all the components are warmed, layer the muffin, turkey, sliced avocado, egg, hollandaise, sprinkle of paprika.
Frito Pie – Recipe here.