Happy Tuesday Babes! I trust you all had a splendid Labor Day weekend. We got a little sunshine after many days of rain, so that was a lovely treat.
All summer visitors have departed, so it’s just me, my boo, & the cat. I am sad to see this season ending, but it’s always nice to get back into the regular routine.
Here’s what we’ll be scarfing down this week!
Tuesday– Middle Eastern Chicken & Couscous Wraps w/ Goat Cheese
My boo has chosen to make this Middle Eastern dinner. It should be interesting to see him deseed a pomegranate (I have such a vivid memory of watching my BFF sitting on the floor, adorned in a black garbage bag to protect her from stains, deseeding a pomegranate when we were in high school).
Wednesday– Sautéed Chicken & Mushrooms w/ Rice Pilaf & Spinach
For the chicken, first make Basic Sautéed Chicken; remove to a plate. Cook 1 chopped shallot and 1 lb sliced mushrooms in the drippings, 4 mins. Add ¾ cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tbsp each butter and chopped parsley; pour over the chicken (recipe via Food Network- 50 Chicken Dinner Recipes). Serve with rice pilaf, cooked according to package directions, and sautéed spinach.
Thursday– Horseradish Butter Strip Steak w/ Chipotle-Cheddar Corn Casserole
Bring your steaks to room temp. before cooking and season with salt & pepper. Pan fry the steaks on high heat in a touch of olive oil for 5 mins per side for medium rare. You could be a total Summer Babe & prepare your steak on the grill. Here’s a helpful chart for cooking times.
For the Horseradish Butter, mix a stick of softened butter and 2 tbsp each horseradish & minced green onions. Check for seasoning & add salt as needed. Here is a great gif set showing how to roll the butter into parchment for apportioning & storage.
For the Corn Casserole, whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375° for 30 mins (recipe via Food Network- 50 Vegetable Side Dish Recipes). Plate a scoop of the casserole, top your steak with a round of the butter, and enjoy!
Friday– Bucatini w/ Proscuitto, Fig, & Goat Cheese
I can’t even express how excited I was to find this Bucatini when I was shopping for Spaghetti. I love an interesting noodle, so I’ll be subbing in my Bucatini for this recipe. Proscuitto, fig, & goat cheese is a flavor combo you must try. My favorite restaurant here in Anchorage serves a Proscuitto Fig Pizza with caramelized onions, rosemary garlic oil, chèvre, mozzarella, & provolone, topped with an arugula salad with lemon basil vinaigrette. Ughhh!! It is seriously phenomenal.
Saturday– Eat Out
Sunday– Sautéed Chicken w/ Goat Cheese & Honey Topped Sweet Potatoes
For this dinner I’ll make Basic Sautéed Chicken. As a side, I’ll bake a sweet potato, cut it in half, and fluff up the meat with a fork. Then I’ll crumble on a bit of goat cheese, drizzle honey over top, and serve the sweet potato halves with the sautéed chicken breasts and a green salad.
Weekly Dessert– Cheesecake w/ Blueberries
I wanted something a little more decadent for this week’s dessert, so I’ll be making a cheesecake. I am unabashedly taking a little shortcut by using the JELL-O No Bake Real Cheesecake Dessert box mix. I’ll serve the cheesecake with fresh blueberries to balance the rich cake.