What We'll Eat This Week

Here's what we'll be chomping down on this week. I'm trying out a couple new recipes, and I'm sharing them with you!

Tonight: French Onion Grilled Cheese with roasted brussel sprouts.

How good do these look?



Tuesday: Crock pot roast with carrot and onions with smashed red potatoes and green beans

Wednesday: Grilled chicken salads with feta, golden raisins, apples and bacon

Thursday: Whatever Night. Jake has late practice, so we we have leftovers or BLT's

Saturday: Shrimp and Grits

Sunday Community Supper: A big pot of Baked Potato Soup


What have you made lately that's yummy?

What We'll Eat This Week: 2.21.11

I'm really loving menu planning for some reason. It's fun to dig into my latest Food & Wine, browse around the food blogs and get adventurous.

Here's what we're eating this week. I'm trying out a couple new recipes. I've linked those below. Can't wait to see how they turnout!

Monday: Steaks in Red Wine Sauce

Tuesday: Chicken,Artichoke and Bacon Pasta

Wednesday:Breakfast for Dinner. Has anyone ever made corned beef hash? I'm thinking about it.

Thursday: Leftover/Whatever Night

Friday: Out

Saturday: Buffalo Chicken Salads

Sunday Community Supper: Pasta with slow cooker meat sauce.

I've also discovered a handy dandy lil' iphone app where I can create my shopping list and it organizes based on the grocery store department.



Making a menu and a specific list certainly helps eliminate aimlessly roaming around the grocery store and spending way too much on random food.

What are you making this week?

Let the Domesticity Begin!

Jake and I have embarked on a new adventure along with marriage ...

Menu planning!

We hit the ground running this week by selecting what I'd make each day, and shopping exclusively based on the plan. So far, I'm loving it! But, I love plans, and lists, and food ... oh my!

My goal is to try a new recipe each week.

Last night I made a delicious dish I spotted in this month's Food & Wine. It did not disappoint. I highly recommend it. It makes a TON of food and is super delicious. Try it out!



(Side note: I pan fried some Goat Cheese to top our spinach salad. SOOO easy. SOOO yummy)

Roasted Chicken Legs with Potatoes and Kale

Ingredients

1. 1 1/2 pounds tender, young kale, stems and inner ribs removed
2. 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
3. 1 medium onion, thinly sliced
4. 1/4 cup extra-virgin olive oil
5. Salt and freshly ground pepper
6. 8 whole chicken legs (about 10 ounces each)
7. 1 teaspoon paprika
8. Lemon wedges, for serving

Directions

1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.