What's Cooking This Week? Blue Cheese Burgers & More
I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, spiced Chicken Kabobs were reused in a Grilled Pizza. This week, smothered onions get double use in a Blue Cheese Burger and Spicy Tacos.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1 - Grilled Romaine w/ Gorgonzola & Bacon Vinaigrette recipe adapted from saveur.com
Halve 2 heads of romaine lengthwise. Rinse and pat dry. *Reserve one half head for use later in week.
Cook 4 strips of bacon until crisp. Transfer to a plate and crumble, reserving ½ tbsp drippings. Add reserved drippings to a bowl and whisk together with 1 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 tbsp Worcestershire sauce.
Heat a charcoal grill to medium-hot or a gas grill to medium-high heat. Place romaine halves, cut side down, onto grill. Cook, turning once, until slightly charred and wilted, about 4 minutes.
Chop and divide among plates. Top each with 1 oz blue cheese crumbles and crumbled bacon. Divide amongst plates and serve drizzled with bacon-vinaigrette.
Day 2 - Spicy Bacon & Tomato Spaghetti
Cook pasta to al dente according to package instructions.
Meanwhile, cook 3 slices chopped bacon until slightly crisp. Remove and drain pan of excess fat. Drizzle skillet with olive oil and add ¼ cup diced red onion, cooking until softened. Stir in a pinch of red pepper flakes and 1 clove minced garlic. Cook for another minute before adding 2 diced plum tomatoes. Cook down for about 5 minutes and add a splash of chicken stock. Season with salt and crushed pepper to taste.
Add in drained pasta, bacon, and parmesan cheese. Toss until well combined and serve topped with freshly ground black pepper and more parmesan.
Day 3 - Smothered Onion & Blue Cheese Topped Burgers *Makes leftover Caramelized Onions for Turkey Tacos
Heat skillet over medium-low heat and coat lightly with oil. When oil is shimmering, add in 1 sliced yellow onion. Cook, stirring occasionally, for about 10 minutes. Sprinkle with salt and a pinch of sugar. Let cook low and slow until caramelized, about 20-30 minutes. *Reserve half for use in day 5.
Gently mix 1/2 lb meat with a dash of hot sauce, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard. Season with salt and pepper and form into two patties. Press thumb into the middle of each patty to form a dent.
Heat a skillet to medium high and coat lightly with oil or cooking spray. Add burger patties and cook until browned and cooked through, about 5-6 minutes per side if using turkey. Top with blue cheese crumbles during last few minutes to allow to melt.
Spray the skillet with cooking spray and add buns, face-side down, to lightly toast. Spread top halves with mayonnaise mixed with a dash of hot sauce. Build burgers by adding lettuce, tomato, burger patties, and onions.
Serve with pickles.
Day 4 - 4th of July BBQ
Happy 4th! BBQ with family and friends.
Day 5 - Jalapeno & Caramelized Onion Turkey Tacos w/ Sliced Avocado *Uses leftover Caramelized Onions
Heat skillet to medium-high heat and coat lightly with oil. Add 1/2 of a diced and seeded jalapeno, 1/4 cup minced red onion, and 1 clove minced garlic, cooking until softened. Add 1/2 lb ground meat and cook until browned. Stir in 1 chopped tomato and a splash of chicken stock. Season with 1 tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika and salt to taste.
Reheat caramelized onions. Heat fresh tortillas in a hot skillet coated with cooking spray. Flip to cook both sides.
Fill tortillas with turkey mixture, caramelized onions, shredded lettuce, and sliced avocados. Serve with a dollop or sour cream or Greek yogurt for dipping.