Yay for March!! I'm SO excited for Spring. Spring and Fall are my favorite seasons and I can't wait to shed winter coats for t-shirts. I'm also looking forward to being able to grill, for it staying light later in the evening (daylight savings time is next weekend...woohoo!)
This week's menu is a combination of winter and spring/summer dishes and I'm very excited about each and every one of them.
Sunday - Buttermilk Roast Chicken, mashed potatoes, Roasted Brussels Sprouts with Mushrooms and Cream: I can't believe how cheap chicken legs are. I also got a ton of Brussels sprouts from a farm that I needed to use, and this recipe sounds delicious.
Monday - Farfalle with Salsa Cruda: I can't wait for this taste of summer.
Tuesday - Date night! My exercise class is cancelled this week and I can't wait to spend some quality time with SP.
Wednesday - Grilled Chicken and Pineapple Quesadillas: We have a late appointment so these will be perfect to throw together before we leave the house.
Thursday - Orange and Rosemary Pork Tenderloin, mashed potatoes, broccoli: I've been thinking about this pork dish since the last time I made it. Yum!
Friday: Out for dinner: Now that I'm working from home by Friday I just need to get out and be with people. Plus we're out of pizza dough.
I need Brussels sprouts. It's been months. I've been thinking about the pork, too. :) Most siginifcantly, though, I'd love to know what you thought of the buttermilk roasted chicken. I wanted to try that the moment I saw it, but forgot.
ReplyDeleteI wish I could send you the Brussels sprouts. I froze 3 pounds of them but we aren't in love with them. We'll either eat them or they'll go to the freezer graveyard. :)
DeleteAs for the chicken, it was good but it needed something. The post is coming up either later this week or early next week (can't remember when I scheduled it). The marinade was awesome and imparted great flavor, but the cooking method needed a little something. SP suggested grilling the legs after cooking, which I think is a great idea.
I wish you could, too! I usually roast mine, but Steve also went absolutely mad over a recipe from our friend Amy (the veryculinary gal) that pan roasted them in cast iron with molasses. Who knew? He loved them even more than I did.
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