March 3rd Menu

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.  IMG_1455



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!

Menu 3-3

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