What's cooking this week?

Ok, like I said in my last post...things got a little out of order last week.  This actually happens a lot, which is why when I plan out my meals I usually try to cook all of the freshest ingredients early on.  If I need to "bump" things off by a day, or even into the next week then at least the produce doesn't go bad.  Example...last week I was going to make the turkey chili on Friday, and now I now I am going to make it this Friday.  All of the ingredients are either dry, canned, or in the freezer (besides onions which don't count because I always have those on hand).  Anyway, it doesn't always work out this way, but if at all possible it usually helps.  You can only plan so much!  Here is what this week MIGHT end up looking like...
Tonight - Veggie Pizza
Monday - Lemon Basil Chicken, with roasted broccoli, and yukon gold potatoes (might roast with broccoli or make it mashed...we'll see)
Tuesday - going to have a good old fashioned "Taco Tuesday"!!!  We stock up on taco kits everytime they are BOGO...it couldn't hurt to make a dent in our supply!  Mmmm!

Wednesday - Probably won't be home
Thursday - Penne Alla Vodka, and bruschetta
Friday - White Bean Turkey Chili....why hello again!

Lemon Risotto with Summer Squash

The whole weekly plan got a little thrown off due to some last minute plans with friends.  Not a problem at all, I just had it pushed off by a few days.  That is why, I ended up making the Orange Honey Chicken Salad yesterday.  It was SO good!  The only problem was that the package of chicken I had in the freezer was very small.  Only 3 measly little thin cutlets, it got me thinking that there is no way it would be filling enough for the both of us.  So then I had to search the fridge and pantry to see what else I could come up with.  I had a bunch of leftover zucchini and summer squash...and arborio rice...lightbulb!!!  After a few minutes of internet research, I found this recipe... CLICK HERE!  OMG it was sooooo good!  I made it with vegetable stock (that is all I had), which is why it came out looking much different.  So filling, it was just what we needed in addition to the salad.  

Arugula Feta Frittata

This past Saturday, I woke up and was in the mood for something other than the usual oatmeal or cereal.  I happen to have some ingredients on hand to throw this delicious frittata together.  The husband definitely approved.  Not to shabby for a spur of the moment breakfast!
You will need:
8-10 eggs (I substituted some egg-white because I like it a little lighter)
5 oz of crumbled feta cheese
3-4 cups of packed arugula
1 cup of chopped onion
2 cloves of garlic
2 Tbsp. of olive oil
Salt
Pepper
Directions:
*Preheat the oven to 400 degrees
1. In a 10 inch oven safe skilled, sauté onions, garlic, in olive oil - and wilt arugula on medium heat - cook down for 2-3 minutes
(Should look like this)

2.  In a bowl, beat the eggs, add salt and pepper to taste, then add feta cheese
3.  Reduce heat to low, and distribute arugula/onion mixture around the pan...slowly pour in the eggs and cheese
4.  Cook until the edges start to separate from the pan, then put it into a 400 degree oven for 10-12 minutes until it puffs up and sets
5.  Slide the frittata onto a large plate, and enjoy!

What's cooking this week?

So, pretty much every weekend....I plan my meal for the upcoming week.  Here is what I have in store for this week!
Tonight - Jamaican Brown Stew Chicken & Jamaican Red Beans and Rice
Monday - Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and cous cous with lemon and spinach, and salad
Tuesday - Grilled Honey-Orange Chicken Salad
Wednesday - 4th of July :)
Thursday - London Broil, with Skinny Scalloped Potato Gratin
Friday - White Bean Turkey Chili

Chicken Cheesy Amazeballs

The best definition I can find to describe the word Amazeballs is:

"The superlative used when a friend shares such exciting news with you that no other word embodies the excitement you feel over it."
A friend of mine used this word the first time I heard it.  I kept trying to make it be a "thing", yet my husband and another friend cringed every time I would throw it out there...basically I gave up on it.  Until now!  These chicken meatballs are so good, no other word can embody the excitement I feel over them.  Therefore, I have brought "Amazeballs" back!  How is that for not having a Masters degree in words??? 


Since this is my own creation, I am going to guesstimate the ingredients and measurements.  You can probably add "ish" after each one...

You will need:

• 1 lb. of ground chicken meat
• 1 cup of shredded carrots (separate in half)
• 1 large onion chopped (separate in half)
• 3 cloves of garlic (separate in half)
• 1 Tbsp. of sriracha chili sauce
• 1 cup of breadcrumbs (may need more or less...don't put it away)
• 2 egg whites
• 1 cup of shredded cheddar cheese
• pinch of red pepper
• salt
• pepper
• thai sweet chili sauce (for dipping)

*Pre-heat oven to 400 degrees

1.  Ok basically I sauteed 1/2 the onions, garlic, and carrots (add salt, pepper, and red pepper) until it was cooked down and caramelized...then I put it into the fridge to cool off.  

2.  In a large bowl I combined the chicken meat, egg whites, the other half of the raw onions, garlic, and carrots, sriracha, cheddar cheese, and some more salt and pepper.

3.  After the cooked ingredients have cooled off (I gave it about 10 minutes in the fridge)...combine with chicken meat, and mush it all together.  If it is still too wet, add more breadcrumbs.  I have no clue how much I ended up throwing in there.  It seemed like I had to keep dumping more in because it was sticking to my hands too much.  Be careful though, you don't want it too dry!  You just need to be able to roll the meat in to balls without it sticking to your hands. 

4.  Spray a baking sheet with non-stick spray.  Roll the chicken meat mixture into 2 inch balls....cook for 30-40 minutes until they are golden brown.  

5. Serve with the thai sweet chili dipping sauce...so good!!!!