Roast Chicken Tacos
For this I took the leftover chicken that I had, added some chipotle powder, warmed it up in a pan and got a bunch of other things, like avocado, tomatoes, onions, etc. It worked out pretty well. And being that the chicken was already done and just need to be heated up, made it pretty quick work.
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
Normally, when I make things, I tend to eat the leftovers, at work. And I actually made this into a sandwich (which was actually pretty good) but by the time I got to eat this, and go for the next one, they were all gone. I assume this means that Shannon liked this quite a bit. It was pretty easy to make and I use Mozzarella that I had bought from Lucca at the farmer's market. I enjoyed it and it made for a decent dinner, and could be made as a basis for a good sandwich. I added ham some arugula to the sandwich and it was good that way as well.
Oven-Roasted Hash Brown Cakes with eggs
Used the mandolin to slice the onions, and I supposed I could've used it for the potatoes too, but I used the food processor for the potatoes. It was easy enough to make them, but I think my potatoes were still a bit to wet, when they went into the oven. It was still pretty good, though. and it makes me think that perhaps I should make them the normal method (ie in a pan) to get a better crust to them.
Hawaiian Wahoo (Ono)
This was some simple cooking. I salted and peppered them, warmed up some olive oil in a pan and then 2 minutes per side and done. I served them with peas. Simple dinner, more fish in our diet (which is a good thing). I think GWM needs to have another sale on fish.
Hamburgers
Nothing says USA like cooking hamburgers. Though mine were all fancified with sharp cheddar, arugula and etc, they were still a delightful reminder of what week it was.
This kind of reminds me. We buy most of our meat from the farmer's market and then Hy-Vee, we try to buy items that are traceable to the farm, organic (where reasonable), or I know the group of people that produce them. Most (60%) of the pork I buy is from Eden Farms, the last few weeks of chicken have been exclusively from Foxhollow Poultry Farm, my eggs have been from there as well (though the week of the big storm, I had to buy from someone else. I do not, however have a regular beef or lamb vendor. It would be nice to know where my beef came from, because it has got to be better then the stuff that clearly comes en mass from who knows where. So, Hy-vee, perhaps you could offer pork and beef options (I know this is already done with chicken) that are from traceable, local sources.