It seems we are crossing the half way point of this year that seems to have taken decades. At least it’ll be a shortened week.
Brats with Mexican Street Corn Salad
Pork Burgers and Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette
Pizza, the one I make, specifically requested.
Chicken on Salad
Taco Salad
In a habit of these quick cooking meals, I once again made sure I prepped everything first. Got the chili fish sauce ready and put it in the fridge. I cooked everything quickly and let it cool off a bit while we medicated Freyja, and got dinner ready to go.
This was easy. I did add some extra stuff, but over all followed the recipe. Made for an easy meal. Unlike most times, I prepped everything first.
Simple. I do like the pre-bake with the garlic butter. Made for a pretty good dinner and lunch the next day.
Since it wanted 90% lean beef, I bought meat from the grocery store for the first time in a bit. This was a nice dinner, and pretty easy to do, though I do think they need to break up the directions a bit. It feels like there should be 4 or 5 steps in step 2.
I mixed the savory Momofuku salt into the beef from Lucky George. I made little burgers. It was nice.
I had tossed my ten inch non-stick skillet since it was, well, sticky, I needed a ten inch pan though. I did my best, but I kinda sort of mess this up. Yes it was still the ingredients and it tasted good, but it was not really an omelette.
I walked outside, let my feet feel the grass, and then harvested out of my growing mint garden. I got well over a cup of fresh mint and made mint pesto. I’ve ben ignoring the plot for the most part for a number of years. It has not grown like this. I think it has had just about the right weather fo the year. So it is time to use the mint.
I have homemade creme de menthe started already, and am looking at another mint alcohol thing.
The brats turned out good, as they always do, and it was nice to make a salad that goes with it, without buying it from, less than ideal recipes and sources.
I set the chicken in the brine Friday, as part of the things I did on a day without work. I pulled the chicken out about 30 minutes before I started. It wanted to be grilled, but, I don’t have a thing that does that. So I put them in the oven at 350 for a bit. I got all the other things ready and when put together in a sandwich. I used some of the leftover peas and pesto pasta salad as a side dish. It was a good meal.
Good things. I’m going to have to get more sausage.
It ended up not being a melt. I didn’t feel like turning on the stove that evening. So I ended up just making a tuna salad. It was a nice combination of flavors, even though I didn’t use that good of tuna. On a bit of sourdough, with some Prairie Breeze. Good things.
Brats and Pasta Salad with Peas and Pesto
Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce
Sausage, Egg, on an English muffin
Tuna Melt
I made the mistake of forgetting to buy guacamole. Besides, that, it was pretty good.
Garlic, skinless brats, good things.
This was on my list of things to do, when I was told to decrease my potassium intake, a bit. I hadn’t seen the numbers quite yet, but This seemed to be a bit contrary to those drives. But a plan is a plan. I believe this was my first time using sumac as a spice. I liked it’s having that citrus flavor without tall the actual juice. I’m going to look into a bit more. I used rainbow chard, instead, since that was what I had. I’m not a fan of whole wheat pasta, generally (behavior, etc) but this actually worked out pretty well.
This took a bit. Using some Napa cabbage from Grade A Gardens, pork chops from Crooked gap, and various other ingredients from other places, I prepped everything as directed. and then executed. I really liked the sauce that was on everything, it was really quite good, but took a bit. That night we also had Blue Gate Strawberries and some whipped cream.
Simple, and quick. I want to say a bit too much garlic? Thought that’s not quite fair as it is what it says it is. I thought I had pine nuts, but I did not. But I did have some back walnuts from Grade A Gardens, as I made a pesto with it earlier, it seemed like a good alternative. It was quick, but a bit dramatic in flavor. Still a nice simple dinner.
Good as always.
I used a bit of the momofuku spicy seasoned salt. I made three patties out of the pound (one I saved for the next day for lunch) and called it done. Good things.
This was supposed to be me using one of the Lucky George sausages. But when I searched the freezer I couldn’t find them, so I ended up using some non-linked Italian sausage, so I made little sausages, and called it good. I do like how this came together, adding a bit more then the sausage and potatoes I usually do. A better way. The potatoes were a bit nicer and all that.
This took a bit of time to put tougher. I should have started before I rand to the cheese bar to pick up Sunday dinner. The use of dates, the spicy profile and the attention to crunch. I may have overcooked the peanuts a little, but the rest came together very well. I should have started the rice earlier and made a bit more, but over all, good things.
Dramatically simple. Tasty, and quick.
For a first attempt it was pretty good. I think it could’ve gone a bit longer, perhaps, but overall pretty good. I used the chicken with some dinner rolls and some of the bbq sauces / other sauces that we’ve had as leftovers from the cheese bar meals. It worked out as a good memorial day dinner.
I baked the chicken with oil and savory seasoned salt. Then Yep.
Yay! I specifically asked for these and got them.
Cancelled. Two of my work days this week just took over pretty much everything that day, so one day I had Shannon get something on her way home, the other we had Fong’s on Forest deliver.
I used the smoked chicken to add to the flavor. That being said, this was, maybe a good decision? So the casserole was far more lemony then I thought it might be, and because of that it was creamy, lemony and a bit smoky. I also added the savory seasoned salt from momofuku. So..an interesting flavor.
I finished the Rhubarb Bitters, I’m letting them settle a bit before giving them a try.
