These mussels were delicious. Thanks, Serious Eats! Definitely serve with bread for dipping (we also served with a side of green beans).
I plan to serve the leftovers (which I saved in cooking liquid) tossed with pasta tonight.
Do you guys remember when I made the green chicken mole awhile back and had a cup or two of leftover sauce? Well, I decided to freeze it and it ended up coming in handy for my birthday party.
I basically took the sauce and used it as a marinade for approximately three packages of chicken thighs. After letting it marinade for an hour or two, I seasoned the chicken with salt and pepper, and cooked on a gas grill until done.
Delicious and easy!
I tweaked this recipe just a little bit for tonight’s Sunday Stir Fry. I’m not sure exactly what did it, but this dish really hit the spot tonight.
*Used a bit under a pound of chicken
*Swapped string beans for snow peas
*Used more chicken broth – probably close to 2 cups
*Added a splash of soy sauce to the sauce
*Used just a splash of rice wine and just a pinch of sugar
WW Points: 3 per cup
I made this recipe up in my head at work today – but it involved tuna. The store didn’t have any, and I actually think the salmon I got instead may have worked even better. Pictured with Eggplant Orzo (recipe to follow).
These veggies, brushed with a Greek-inspired flavored oil, are simple and a good cookout side.
Bonus: I combined leftover veggies with feta cheese (I made it spreadable with yogurt and a little milk) and put it all on a piece of baguette, pressing it in a panini press. Great sandwich!
I really love turkey burgers, despite the fact they get a bad rap, but I don’t make them at home that often. I have a go-to Curry Turkey Burgers recipe that I used to make a lot years ago, but I decided to do something different for a cookout Saturday. I read that adding olive oil adds moisture to the burgers, and this recipe reflects that.
Easy, tasty side to use up some of our ample supply of CSA potatoes.
Since the accessories were the best thing about this fish recipe, I adapted them into a new dish for lunch. I divided the leftover corn kohlrabi mixture and the leftover tomato compote into two servings. I added 1/2 cup of canned black beans to each serving. I gave a batch to me and a batch to John for lunch, with two corn tortillas. I microwaved the mixture, toasted the tortillas in the toaster at work, and topped the now-crispy tortillas with the mix. Yum! Easy, fun lunch.
Calories: Approx 359 for the two tostadas