The beer can chicken came out so great that we MIGHT make this for Easter dinner! It's either this, or Julia Child's Roast Chicken, which seems quite a bit more complicated than my putting Greg on BBQ duty. TBD.
This salad that we made almost weekly last summer is one of our absolute favorites. The Spring weather we were having got us in the mood for this one again. And it's so pretty, too.
The Tom Yum Shrimp and Fresh Rice Noodles had a great flavor, but the consistency of the noodles was a little too worm like for our liking. I think with a different type of noodle this one would have been amazing.
The turkey chili recipe from Blue Apron called came with 1 jalapino. It said to use as much as you want, depending how spicy you want it. I decided to use the whole thing, assuming that since I had removed the seeds it wouldn't be THAT bad. The result - Greg and I taking one bite, then racing around the kitchen to try to find something, ANYTHING to reduce the fire happening in our mouths. Oops. (Sour cream and beer helped in the end).
The corned beef seasoned flank steak with cabbage and potatoes was our favorite from the week.
Plan for next week:
Saturday: The Christensens are coming over for dinner. I'm planning to make Poblano Chicken Enchiladas and fresh guacamole.
Sunday: Slow Roasted Pork Carnitas
Monday: Leftovers
Tuesday: Canned soup and salad (working through our pantry)!
Wednesday: Blue Apron Meal: Short Rib Burgers on Pretzel Buns with Hoppy Cheddar Sauce and Roasted Sweet Potato Rounds.
Thursday: Blue Apron Meal: Spicy Thai Chicken Noodle Soup with Red Curry and Mushrooms.
Friday: Blue Apron Meal: Roasted Salmon, Fennel & Castelventrano Olives with Cara Cara Orange, Farro and Salsa Verde.
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