I've decided that instead of posting my entire menu every week, I'm only going to post the recipes that we had never tried before (or at least that I have not already reviewed here). I figure what's the sense in repeating information that can be found in the related posts and archives.
So here are the new recipes and reviews for the past 2 weeks:
Miso-Marinated Salmon w/ Lime-Ginger Glaze. The recipe was for rainbow trout. Which is what I intended to make after I looked at the weekly circular for my grocery store and saw that it was on sale. That was when I looked up this recipe, specifically for rainbow trout, which I had never made before. But I get to the store and the seafood manager tells me that no one actually has it and no one seems to know why it was in the circular. WTF. So I tell her what my recipe is and ask her what I can use instead. She suggests salmon, as no other fish she thinks is going to hold its own in such a strongly-flavored marinade and glaze. Long story short, I went through this whole clusterfuck for a dish that wasn't even that good. If I ever see rainbow trout in a fish market though, I will try it again. But I happen to like my salmon to taste like salmon, and the miso plus the glaze was just too much I think.
Pizza Supreme. From a Cooking Light special section on making take-out healthier and at home. I just used a whole wheat Boboli crust and regular marinara (I think it was Classico) but damn was it GOOD. For so little seasoning it had sooo much flavor. But the best part was that it wasn't greasy at all but definitely tasted like a pizza house pizza. A bit of prep work for the vegetables, but so worth it.
Grilled Steak w/ Fresh Mango Salsa. Flat-iron steak was on sale at the supermarket so I figured it was as good a time as any to try this recipe I had been sitting on for a year or so. Holy shit. Flat-iron is my new favorite cut. The seasoning in this recipe was also fantastic, had great flavor, and not an ounce of meat went to waste. The salsa was also excellent.
Herbed Greek Chicken Salad. This was very good and very light. It had a similar flavor to the chicken souvlaki that I love so much. This will definitely be a staple in our house once the summer is here. I served it with toasted pita wedges seasoned with salt & pepper.
Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches. My husband actually did the cooking and prep for this one, as he is obsessed with breakfast foods - especially when eaten for dinner. The omelets themselves I felt were kind of "eh" - A loved them though. So much that he invited some friends over for brunch the following Sunday and made them again. When he made them the second time I had him put the mozzarella IN my omelet instead of just on the muffin, which of course means more cheese and more calories, but I felt it was worth it. Served with the recommended fresh fruit salad (honeydew, cantaloupe, strawberries, and blueberries for us) drizzled with French vanilla yogurt - HOLY YUMMY.
Coconut Curried Pork, Snow Pea, & Mango Stir-fry. Not to ruin your appetite, but this is the infamous dish of my first Learned From Experience post. This was my first venture into curried pork as well as my first time making a stir-fry with pork. The pork itself was great, the recipe was just alright and I decided it was not worth keeping in my recipe binder. Using coconut milk is a pain in the ass unless a recipe calls for the entire can, because then you have all this leftover milk and need to find another way to use it. Luckily, I figured that part out. But still. Here's how my plate looked:
Chicken & Couscous Salad. This is one of my all-time favorite CL recipes and one of the first we ever tried. It is so fresh and light-tasting, even if I cheat and use canned chicken from Costco! I've subbed in red peppers instead of the radishes and that is also fantastic. It is also amazing as leftovers the next day (or two) cold or warmed up. I served this one with toasted pita wedges as well.
Baked Pasta w/ Spinach, Lemon & Cheese. After reading the online reviews for this one, I decided to cut the amount of onion in half when I made it. I thought the recipe came out perfectly fine and pretty tasty, but it's not a keeper for me because I already have a mac & cheese recipe that I love more and the nutrition for both is about the same.
Broiled Tenderloin Steaks w/ Ginger-Hoisin Glaze. I was sooooo disappointed with this one, but I think it was more because the cuts of filet mignon I purchased just weren't very high quality, and I couldn't find just regular tenderloin steaks at this particular supermarket. So I think my expectations were set pretty high and they just didn't deliver. I served with Asian-style veggies and rice.
Stir-Fried Chicken Salad. This one was pretty good, much better than I expected. It's the only recipe I have of its kind so far, so I'm going to hang onto it for those summer nights when I feel like eating something Asian-inspired.
Fettuccine w/ Olive Oil, Garlic, & Red Pepper. OMG. So good. I used fresh fettuccine so I had to watch my timing very carefully. I also skipped the drizzling of oil at the end because I thought it would make the pasta too greasy. But it was very good and very indulgent-feeling.
Mediterranean Chicken Salad Pitas. Another one I had been sitting on for awhile. Pretty damn good, though I omitted the olives from mine because I hate them with a bitter passion. The baby loved his, my husband thought they were pretty good and that's saying something because he doesn't "do" chicken salad. His only suggestion was to chop up the tomatoes into the salad instead of sticking them in the pita, but he doesn't really like tomatoes all that much so his opinion doesn't count for shit.
Spaghetti Bolognese. First, a disclaimer - I have never made a bolognese before. So my view might be a bit challenged. We all LOVED the flavor of this dish. I thought the thing was great A-Z. Hubby, however, has an issue when there isn't enough sauce, and this just isn't a saucy dish. When I reheated the leftovers for us for lunch the next day though, I added a few tablespoons of spaghetti sauce to the meat mixture and served over mini farfalle and he thought it was much better that way. So if your family is picky about having a lot of sauce on their pasta, I recommend adding tomato sauce while cooking.
And holy cow, 45 minutes later I am finally done writing this post. And now you see why I've been slacking!!!
2 comments:
That pork shitte looks fucken tasty!
Thanks for share, the description is a little poor, but well is very understandable if you are a good cooker, but well thanks.
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