I am hoping that by this time next week, I will be able to feel Spring on it’s way. Right now, it still feels like winter. This week’s menu definitely still has a winter feel.
For some reason, I was really craving the brussels sprouts that I made at Thanksgiving. Instead of going through the process of preparing them the same way, I thought I would just add them to a Roast Chicken recipe. I ended up finding a recipe online that also called for a white bean puree. Whatever you do, don’t skip the white bean puree! It was probably my favorite part of the meal. I changed the original recipe to add some pancetta and shallot to the chicken and brussels sprouts. It is definitely a satisfying and comforting Sunday meal.
I also made Pork Chops with a pan sauce. They were delicious and very easy to make. I served mine with some roasted carrots, potatoes, and parsnips that I had leftover from the previous week’s stew. A quick and easy mid-week meal!
Later in the week I made a Spicy Shrimp Linguine. It is a super simple recipe and you can always add more red pepper (or less) depending on how spicy you like your food. This originated from a very complicated sounding recipe with a lot of ingredients. I paired down a bunch of ingredients and found that it didn’t really change the flavor all that much.
This week, I added a guacamole recipe and a Fried Goat Cheese Salad recipe to the Bonus Section. We had Fried Goat Cheese in Barbados and it was to die for. I put a healthier spin on my recipe by baking it instead of frying it, and adding it to a salad. Delicious! I hope everyone has a great weekend!