Hosting this week’s menu swap is Wendy of Celiac in the House and she has picked favorite sides and salads as this week’s theme. I think we can work many of those in this week. As I was typing this earlier, I hit save draft and went to go look up something. When I came back to the page two minutes later, Word Press was asking for my password and hadn’t saved my post, even though I can see it saving it below every 2 minutes as I type. I am sure this has happened to all of us, but it sorta takes the wind out of your blogging sails doesn’t it. Trying to recreate the genius you had already typed below is impossible. Easy to call it genius as it is gone now! So, lesson learned. Always log into the dashboard, even if it doesn’t ask me to. Enough griping and back to food.
Make sure you swing over to Wendy’s blog to see what all the other great GF cooks around the country are planning this week!
Sunday: Steak and brats (steak for me, brats for Eby), grilled asparagus and some killer potato skins with bacon, cheese and chive sour cream.
Monday: Stuffed poblano peppers, inside out. Instead of stuffing them, I roast them and chop them up and mix them with onions, tomatoes, cilantro, ground beef with Mexican seasoning, rice and cheese and then bake yourself into comfort food. A rice casserole with loads of my favorite veggies.
Tuesday: Fish and chips and slaw! Fish will be coated with an herby bread crumb mix and baked, fries will be cut with our new industrial strength french fry cutter that should arrive tomorrow and the slaw will have a lime and olive oil dressing with cilantro and green onions. I really dislike mayo based sweet slaws, but love crunchy cabbage lightly dressed with tartness.
Wednesday: Caesar salad with a grilled chicken breast. One of our favorite salads and if it weren’t for this week’s theme, we probably wouldn’t have thought of it. This is the best way to enjoy romaine lettuce, I am convinced of it!
Thursday: I am having a hard time deciding what to cook on Thursday, so for now we are going with pasta carbonara with bacon and asparagus and a spinach salad with hot bacon dressing. Maybe we will just do the spinach salad. I am leaving myself some leg room on this one.
Friday: Turkish Doner Kabobs (made with pork) with sides of tatziki, lightly marinated cabbage, pickled red onions and maybe I will make some flatbread or pita to go with it. Of course we need a feta cucumber salad with this too and who knows, maybe some homemade baba ganoush if I find the time. Sumac is the key to great Turkish seasoning, and oregano.
Baked good: Lemon bars, I have to have them around Easter now, so time to bake some!
May spring be on it’s way to you!