Saturday, June 16, 2012

Menu Saturday

Posting a day early to accommodate some Father's Day love tomorrow...

Source: facebook.com via Kate on Pinterest

{Saw this on Pinterest and thought it to be a damn good reminder...}

We've got a few bonuses this week... if you're willing to consider one extra recipe on top of the fact that I failed to post a menu last week as "bonuses."  

So... yeah... um... YAY BONUSES. 

Chipotle-Mango BBQ Grilled Chicken with Sauteed Zucchini & Wholegrain Medley
Mango BBQ Marinade courtesy of Iowa Girl Eats
Mango BBQ Grilled Chicken with Wholegrain Medley & Zucchini #wfd
Pretty solid marinade, my dears!  We actually had this chicken twice two weeks ago since the recipe makes about 3 cups of marinade.  The zucchini was simply sauteed with a bit of olive oil... love me some summer squash!  The wholegrain medley is good ol' Archer Farms rice-in-a-bag.  Can't be that with a stick. 

Lighter Quiche with Turkey Bacon, Brussels, & Summer Squash
adaptable quiche recipe here
Perhaps my favorite quiche combo yet... turkey bacon with brussels and summer squash! #wfd
Okay.  Y'ALL.  This is probably my very favorite quiche combo to date. I "fried" up three slices of chopped turkey bacon, then sauteed the brussels {about 8 large sprouts, quartered} and squash {one medium yellow squash, cut into rounds, then quartered} in the same pan {I had to add a wee bit of EVOO since the turkey bacon had almost zero fat} -- until the veggies were slightly softened but not cooked through.  The rest is completely by the book

Roasted Corn & Parmesan Risotto
Roasted Corn Risotto {+ grilled chicken} #wfd
Hold on to your knickers, it's time for some Delicious Semi-Homemade Shit.  Here's what you'll need:
- 3 ears of fresh corn 
- 1/2 T. EVOO
- 2.5 c. low sodium chicken broth
- 1/3 c. Parmesan, freshly grated 
- cracked pepper 
- kosher salt 

Roast corn in an oven preheated to 450 degrees for 20 minutes, turning halfway through.  Cut roasted kernels from cob and set aside.  Meanwhile, heat oil in a saucepan on medium heat.  Saute Aborio rice in oil for 5 minutes, stirring continuously.  Add seasoning packet and chicken broth to rice, bring to a boil, then reduce heat to simmer and cook for 20 minutes uncovered. Let sit for 5 minutes, then stir in Parmesan and corn kernels. Season with salt and pepper to taste. 

Pesto Orecchiette with Brussels, Peas, & Chicken Sausage
Orecchiette with spicy Italian chicken sausage, brussels, peas & pesto #wfd
I saw this mentioned on a blog {maybe IGE?} a few weeks ago, but never clicked the link... It seemed a simple enough concept so I just went with my gut!  The resulting dish was deeeeeee-lectable! 
- 1 lb. brussels, stems & outer leaves removed, then halved 
- 1 c. frozen peas
- 1/3 lb. spicy Italian chicken sausage, casings removed 
- 1 lb. whole wheat orecchiette 
- 1.5 c. pesto 
- salt 
- 1 c. Parmesan, freshly grated 

In heavily salted, boiling water, cook orecchiette to al dente.  Drain pasta, reserving 1/2 c. pasta water.  Meanwhile, crumble and thoroughly cook sausage.  Add brussels to the pan, sauteeing for about 5-7 minutes.  Add peas, cooking for about 2 more minutes.  Add veggies and sausage to pasta, stirring in pesto. Toss with pasta water to coat.  Stir in Parmesan. 

Quinoa Cups with Smoked Turkey, Grilled Squash, & Spinach
adaptable quinoa cup recipe here
Untitled
Second only to the quiche in delicious clean-out-the-fridge recipes, these cups have become a serious favorite around here!  This time, I used smoked turkey, grilled squash, sauteed spinach, and mozzarella.  I also mixed red and white quinoa since I had a bit of each on hand. 

2 comments:

  1. I found that quiche recipe on your site several months ago, and I love it. It is far superior to any other quiche recipe that I've made and even my 2-year old likes it -- which is awesome since I get to sneak extra veggies into his meals :)

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