After a couple of week’s hiatus (last minute traveling doesn’t allow for much time to post), I’m back with at least my weekly menus. The theme with this week’s menu was keeping the ingredients and combinations as simple as possible. Sunday was the exception, but it usually is to our menu planning.
Monday – Steak Fajitas
I take skirt steak from Circle Key at the Ahwatukee farmers market and sear it until cooked to my liking (medium-rare for me). I then slice it really thin and serve it on fresh cooked tortillas (My Nona’s ready-cook tortillas are found in the refrigerator area near the canned biscuit dough). I like to serve shredded lettuce and sour cream with my fajitas, but that’s always up to the consumer.
Tuesday – Chicken Stir Fry
I love stir fries. They’re the perfect “time to clean the veggie drawer in my fridge out” meal. This past week I used snap peas, onion, zucchini, bell pepper and bok choy. Combine that with chicken that’s been seasoned with Savory Spice Shop’s Asian Delight BBQ Rub and you’ve got a great meal. One thing to keep in mind about stir fries is that the vegetables are meant to be cooked quickly and at high heat. Don’t hesitate to let the oil in the pan start to smoke a little bit before putting the vegetables into the pan.
Wednesday – Chicken Dinner Salad
I’m not sure why I put two “empty my vegetable bin” meals in a row, but it’s how it turned out, so I rolled with it. More chicken breast grilled up with Savory Spice Shop’s All Purpose Seasoning. I cut that up and added it to a salad of mixed greens, bell pepper, snap peas and cucumber. Doesn’t sound fancy, but it really hits the spot when you’re trying to keep things simple and still eat healthy.
Thursday – Omelettes
Normally, I get home really late on Thursday nights because I take a yoga class until 7:45pm. Unfortunately, I wasn’t feeling well on Thursday so no class. The advantage, though, was that I had an easy dinner to fix. We had ham for dinner on the Sunday night before. I kept it simple and just made up a ham and cheese omelette. Don’t underestimate the tastiness of an omelette.
Friday – Grilled Salmon
Keep It Simple Stupid! I’ve been dying to use that saying for a long time. We took two salmon steaks and grilled them with just salt and pepper. We then served that up with mashed potatoes and steamed broccoli. So simple and yet so incredibly wonderful.
Saturday – Caffe Boa
Since Sean and I had to juggle our schedule a bit so that we could fly home last weekend to be with a friend, we had to change our plans to celebrate our anniversary (we still wound up having lunch together on our anniversary, but what better excuse to go eat at a nice restaurant?). We had just picked up a Groupon from Caffe Boa, so we made reservations for dinner there since we’d been wanting to try it ever since Chef Payton moved over there. On the menu for us? You’ll have to wait for me to type up the review to find that out. It was definitely delicious, though.
Sunday – Spaghetti and Meatballs
A while back, I had posted about a Cook’s Illustrated recipe called Hearty Italian Meat Sauce. You take baby back ribs, Italian sausage and homemade meatballs and simmer everything together in a homemade tomato sauce. The combination is to die for, but for whatever reason I’ve always felt like the ribs weren’t necessary. I decided to try the recipe this time with just the sausage and the meatballs (which are the best part of the recipe). It turned out phenomenally. Sorry baby back ribs, but you’ve been voted off of the island.