Happy Monday, here’s to a yummy week!
Monday- Chicken w/Penne & Brocoli
Boneless, Skinless Chicken breasts (1 per person)
Fresh Broccoli– stems trimmed
Milk (any kind will do)
Your Fav Hardy Pasta (I like penne for this)
This is my quick and dirty 15 min dinner…cut each chicken breast into bite size pieces, season with s, p & garlic powder. Meanwhile get some water boiling for penne pasta. Once pasta is in water start the chicken, saute in a skillet with olive oil until golden. (3-4 min each side) In a ceramic bowl with lid microwave fresh broccoli florets with a 1/4 in of water for 4 minutes. Once chicken is done set aside and turn empty skillet down to med-low. Add 3/4 cu milk, 1/4 cu chicken broth, whisk in 1/3 cu parm cheese. Drain pasta. Add chicken, pasta & sauce to broccoli. (drain broccoli first of course). Toss, season if needed and serve. Not fancy but fills the belly.
Tuesday- Steak Fajitas
2 Lime, Red pepper flakes, soy sauce
1 lg onion, 1 avocado, shredded cheddar/mont jack
tortillas, sour cream, cilantro
This is P’s FAVORITE thing I make btw–
*Season steak generously with coarse salt, pepper & garlic powder. Place it in a gallon baggie and add to the baggie 1/2 of lime (cut in quarters and squeezed- save the other half of the lime wedges for serving) 2 tbs soy sauce, red pepper flakes (they’re potent so only about 1/4 tsp if you like it mild) 1/2 cu chopped onion, a few sprigs of torn cilantro. Leave in fridge while you prepare the rest.
*Make guacamole- to a bowl add cut up avocados, coarse salt, lime juice, minced onion and chopped cilantro. Mush it up and taste…add any of the above until you get it just how you like it!
*Get tortillas going- preheat oven to 200, build layers of tin foil and tortilla, foil, tortilla, and so on until you have all the tortillas you need insulated in between the foil layers. Cover with foil and pinch all sides so they’ll stay soft. (they’ll get crunchy if not insulated by the foil) Toss in oven and leave them till dinner is served
*Cut up one lg onion into slivers
*Now we’re ready for the meat! Heat up a stove top grill over 2 burners (2 lg skillets will do if you don’t have a grill top) on high. In back drizzle olive oil and place onion slices- you want them to char so leave them be for a bit, once onions are charred flip them to other side. At this point drizzle olive oil on front half of grill and place the skirt steak. (Beware, all the juice on it is really going to sizzle when it hits the hot grill! This is what makes it super yummy!) Don’t move the meat- only move it to flip it after about 3 min (Med Rare). Skirt steaks are usually pretty thin so it won’t take too long. Turn down back burner once onions have charred and leave on med-low so they can soften up. Once meat is done on other side place it on a plate and cover it in foil so it can rest. It’s tired. (actually you’re letting the juices redistribute-very important!)
*Set table with bowls of guac, sour cream, lime wedges & shredded cheese
*Take tortillas out of oven but leave them in their foil packet on the table to stay warm & soft
*Now cut the steak. Slice AGAINST THE GRAIN (otherwise it’ll be really chewy) Once it’s all sliced place charred onions on top. Let fam build their own fajitas and enjoy!
(good tip- use sm pieces of leftover meat to make queasadillas)
Wednesday – Mousakka I have no idea what mousakka is or if it’s good but I’m intrigued enough to give it a try…
Thursday we leave for Connecticut to visit the in-laws. P and I are also going to take a day and go into NY city while we have a sitter. Should be fun, I’ll be sure to post pics! I’m very excited to go to the psling store and see all the new colors!! (I’m such a mommy dork, I know.)