Chicken Breasts covered in the Yuzu sauce combined with soy sauce, rice wine vinegar, maybe some honey and sautéd
These didn't turn out exactly like I wanted, however, I did combine the yuzu sauce with a bit of honey, rice wine vinegar and soy sauce. It turned into a nice sauce, but after cooking, the sauce had lost the fiery pepperiness. It stilled turned out pretty well and tasted good in the wraps that I made, though I think I will try them again in the coming week. Though I may change what I put them in. I probably used about 3/4th a teaspoon of honey and the yuzu sauce and about a tablespoon or so each of the vinegar and soy sauce. I'll pay more attention again next time.
Hamburgers (last of my farmer's market bought beef)
nom nom nom nom nom nom.
So this was probably the most complicated meal of the week, though it didn't require a ton of preparation. I took a few of the Yukon Gold potatoes and diced them into about a half inch dice. Took a healthy bit of olive oil and started cooking them. I added about half an onion, and a bit latter a whole green pepper and jalapeño. I used my 12" pan so there was plenty of room for browning. In another pan I combined a can of black beans and diced tomatoes. I added about half a can of chipotle pepper diced, a diced jalapeño and some sauteed onion (I sauteed it first in the 12" pan before starting the potatoes). That combined with some cheddar cheese, a mix of greens, topped with sour cream and some Juan O'Sullivan's Verde Salsa wrapped in a burrito wrapper and it made for a good meal. I think I may make this for a movie night (meets the requirements of being gluten free and vegetarian).
I used some of the hot sauce that Santa had brought to us at the Matta's and made a simple tuna salad and then made melts after that. It's a classic simplicity that's always nice to have from time to time.
Eggs and Hash browns
I've made hash browns before, but it has been a while. I had the last of the yukon gold potatoes and ran them through the shredding disk on the food processor. It made for quick work of the peeled potatoes. I quickly dried the potatoes with some paper towels and then tossed them with some melted butter, salt and pepper. I made enough that it filled both my 8" and 10" non-stick pans. A little more butter in the pan and then some patience. It made for some nice and crispy potatoes. Certainly the best I have ever made. The only problem was that I started to make the scrambled eggs a bit to early, so I had to keep the eggs warm for a bit longer then I would've liked. I was pretty happy over all.