Sunday, April 15, 2012

Menu Sunday

What a fun, full weekend and there's still more of Sunday to be had...

{Day 14} These two make me happy today #howyoufeel #aprilphotoaday
Saturday morning fun

Looks like we'll be snuggled inside today while that crazy Texas weather rages out the window, but yesterday was replete with outings. So thrilling was the lazy lunching and errand running that L remained alert and awake for the majority of the day.  Fun friends came over for supper and, ever the gracious hostess, the Cheesette decided her regular bedtime was for the birds and contentedly chilled in her swing with the grown-ups continued to visit.  I was more than a little anxious about what that meant for last night night's slumberings, but, in an epic move, our girl slept from 11 to 6!  V-I-C-T-O-R-Y!*  Looks like Z & L are just going to have to keep us company every night from here on out... 

Anyhoo, here's the skinny on our chow from last week...

Rotisserie Chicken with Roasted Asparagus Risotto
I'm sure I've touted my love of Archer Farms risotto mixes before, but it's worth repeating... If you're in a pinch for a quick side, this stuff is mighty fine for a box mix. I always roast a bunch of asparagus in the oven, chop it up, and stir it in during the last 5 minutes of cook time, along with freshly grated Parmesan.  Served alongside rotisserie chicken, you've got dinner covered with nearly zero effort. 

Keepin' It Real Tuesday... E ate bran muffins and chips and salsa.  I ate a pumpernickel bagel with Tillamook extra sharp cheddar melted on top and a Cadbury Egg.  It happens. 

Chimichurri Steak Pasta with Roasted Tomatoes
adapted from Bitchin' Camero
Chimichurri Steak Pasta w/ Roasted Tomatoes
If you are a chimichurri fan, you'll love this!  Modifications: I had several beef filets in the freezer, and, let's face it, skirt steak is fine, but filet mignon is filet mignon.  Ammaright?  I sliced the steaks in half, rubbed them with EVOO, sprinkled them with kosher salt, and cooked them in the oven on 450 until they were cooked Medium {about 8 minutes}.  Since we'd had asparagus on Monday, I substituted roasted yellow cherry tomatoes.  They were the perfect brightness for the chimichurri sauce.  

Chicken w/ Mustard Sauce with Roasted Potatoes & Carrots
Chicken #withmustard sauce and roasted carrots & potatoes #wfd
I could drink this sauce.  For serious.  This whole meal is delicious and simple to prepare.  You will need...

- 2 chicken breasts, pounded thin
- 1 T. EVOO + glug for veggies
- kosher salt
- 1 T. butter
- 1/4 c. white wine
- 1/2 c. cream
- Dijon mustard 
- 1/3 lb. itty bitty taters... I love these purple pee wees! 
- 4 loose carrots, peeled and cut into 1 inch segments

Preheat oven to 450.  Boil water and add potatoes and carrots, cooking for 8 minutes or until softish when pierced with a fork.  Drain and pat dry.  Toss with EVOO and kosher salt.  Roast for 15-20 minutes in the oven, flipping half way through. 

In a large saute pan, warm EVOO and melt butter over Medium heat. Add chicken breasts.  Saute until cooked through, flipping once - about 5 minutes per side.  Set chicken aside.  Reduce heat to Medium-Low.  Deglaze the pan with white wine. Then add cream and mustard {you can make this as mustardy as you like - use anywhere from 1-3 T}, whisking until sauce begins to thicken slightly.  Serve over chicken. 


*Reality Check: I fully intend to pay for anomaly tonight. 

5 comments:

  1. Looks like L. is becoming quite the social butterfly, opting to stay awake for fun outings and company. Awesome that she is also experiencing the "sleeping in" option after such a busy day and evening. Awesome for Mommy and Daddy too!

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  2. I am going to have to try the mustard sauce! It looks heavenly!

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  3. I must try that Chimichurri Steak Pasta with Roasted Tomatoes! MUST!

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  4. The Chimichurri steak pasta looks amazing - I love chimichurri

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  5. the chicken with mustard sauce sounds so good! I will try this!

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