Meal Planning: Week of October 12th

Review from last week:

Last Sunday, on what we thought was Marcia's last night, we went all.out. with filets and crab cakes and Lost River Western Red (so good - find it at Total Wine).

Due to the crazy weather South Carolina is having right now, (flooding - luckily not in her house), Marcia was able to extend her stay until Thursday!  Which meant I got to make her try this Thai Shrimp Soup that I made :)  It was hilarious watching her skeptically watch me make this - the ingredients (coconut milk, red curry, lemon grass, etc) are definitely not found in her household, but she really liked the finished product!  Win.

 

Make. These. Enchiladas. I have been obsessively watching The Pioneer Woman lately.  These enchiladas were featured on an episode focused primarily on stocking the freezer.  They were so, so delicious.  These will be made again.

 

First Blue Apron in awhile!  And we loved it - especially Greg: Lamb sausage (huh?) with french lentils, feta and mint.

Seared salmon with farro salad & brussels sprouts and apple.

Our last Blue Apron meal wasn't our favorite, but I think it was poorly executed.  Chicken with carmalized onion and fennel.

Plan for next week:

Monday: Chicken Lettuce Wraps

Tuesday: Cod tacos with Chipolte cream sauce, slaw, rice and beans.

Wednesday: Burgers and Salad

Thursday: Hoisin Asian Meatballs 

Friday: Flank steak (seasoned with blackened seasoning, rub with love's BBQ seasoning, garlic and onion powder, and steak seasoning)

Saturday: Out to dinner!

Sunday: Chicken Paillard with Lemon, Capers and Olives 

For the Caper, Olive and Parsley garnish:
 
1.5 T capers
1/2 cup pitted Kalamata olives, quartered lengthwise
1/2 cup pitted green olives, quartered lengthwise
2T lemon juice
1T minced shallot
1/4 cup minced flat leaf parsley leaves
1/2 cup extra virgin olive oil
Fresh ground black pepper, to taste


For the Chicken Paillard:


4 boneless, skinless chicken breast halves
1/2 cup lemon juice
2t minced garlic
2T minced shallot
1/2 cup plus 2T organic canola oil
1/4t black pepper
sea salt
2-3 cups baby arugula or spring mix
EVOO


To make the Caper, Olive and Parsley Garnish


In a medium bowl, combine the capers, olives, lemon juice, shallot, parsley leaves and olive oil.  Fold the ingredients together and lightly season with black pepper to taste.  Set aside to allow the flavors to blend.


To make the Chicken Paillard:


Pound the chicken breasts lightly and evenly with a meat mallet until the chicken is 1/4 inch thick.  


Whisk together lemon juice, garlic, shallot, 1/2 cup canola oil and black pepper in a large baking dish.  Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.


Preheat a large saute pan over medium-high heat and add 2T of canola oil.  Remove chicken from marinade, season lightly with sea salt on both sides and pan fry 2-3 minutes per side, or until golden brown and just cooked through.


In a large bowl, toss the arugula with a light drizzle of EVOO and season with sea salt and black pepper.  Plate each paillard on a plate with a spoonful of the garnish and top with the arugula salad.  Serve immediately.