I loved last week's menu. Mango Chutney + Prosciutto + Pizza = Pure Bliss. Veal Saltimbocca ain't so bad either. This week, since I have some leftover beer from the weekend and because I just freaking love it, I'm making a beer can chicken (along with another four meals to keep me going through the week).
Here's what I'm making:
Pantry Items Olive oil (regular and extra virgin) Cooking spray Red wine vinegar Butter Chicken stock Store-bought or homemade bbq sauce Parmesan Cayenne pepper Smoked paprika Garlic powder Onion powder Cumin Kosher salt Pepper
Grocery List based on servings for 2 w/ leftovers 2-4 rib lamb chops 1 whole chicken, 3½-4 lbs 4 oz sheep's milk feta 2 oz smoked Gouda 3 tomatoes 1 bunch fresh mint 1 package mixed greens or arugula 1 blood orange 1 yellow onion 1 red onion 1 head garlic 2 large sweet potatoes ½ cup pistachios 4 slices sourdough bread or 2 good quality rolls 1 package Farfalle Pasta
Day 1 - Feta & Blood Orange Salad w/ Toasted Pistachios *Makes leftover Toasted Pistachios for use in Pistachio Mint Sauce
Heat a pan over medium heat and lightly toast de-shelled pistachios until fragrant, about 2-3 minutes. *Reserve half for use in day 2.
Meanwhile, make dressing by combining ¼ cup extra virgin olive oil, 1 tbsp fresh squeezed blood orange, salt and pepper.
Toss greens, peeled and wedged blood orange, 2 tbsp torn fresh mint leaves, ¼ thinly sliced red onion, and 1 chopped tomato. Top with 2 oz crumbled feta and toasted pistachios.
Drizzle with dressing and serve.
Day 2 - Lamb Chops w/ Pistachio Mint Sauce & Sweet Potato *Uses leftover Toasted Pistachios
Mix 1 cup mint leaves, 2 tbsp pistachios, 2 tbsp parmesan, ¼ cup extra-virgin olive oil, salt and pepper in a food processor until well blended but with good texture.
Heat a grill pan over medium-high heat and coat with cooking spray.
Season lamb chops with salt and pepper and rub each with about 1 tbsp of the pesto sauce.
Cook the chops about 2-3 minutes per side for medium rare.
Meanwhile, wash and scrub 1 sweet potato. Dry and pierce all over with fork. Microwave on high for 4-5 minutes, turning halfway through cooking, until potato is tender.
Drizzle chops with pistachio mint sauce and serve with half a sweet potato filled with butter, salt and pepper.
Day 3 - Beer Can Chicken w/ Tomato & Red Onion Salad *Makes leftover chicken for use in BBQ Chicken Panini *Makes leftover Tomato & Red Onion Salad for use in Tomato & Feta Farfalle
Prepare beer can chicken. *Reserve leftover chicken for use in day 4.
While resting, cut 2 tomatoes into bite sized chunks, thinly slice ½ medium red onion and toss with 2 tbsp chopped fresh mint, ½ tbsp red wine vinegar, 1½ tbsp extra virgin olive oil, salt and pepper. *Reserve a third of the mixture for use in day 5.
Day 4 -BBQ Chicken Paninis w/ Sweet Potato Fries *Uses leftover Beer Can Chicken
Heat oven to 400 degrees.
Wash sweet potatoes and with skin on, cut into long, thin fries. In a large bowl, toss with ½ tbsp olive oil and a pinch of cayenne pepper. Season with salt, and pepper.
Place in a single layer on a nonstick baking sheet and cook 5-8 minutes. Turn over and bake until crisp, about another 5-8 minutes depending on thickness of fries. Be careful not to burn.
Removed skin and shred leftover chicken. Prepare or warm ¼ - ½ cup store bought barbecue sauce and toss with shredded chicken to warm through. Thinly slice ¼ red onion.
Heat a grill pan over medium-high heat. Butter 4 slices of bread or outer sides of 2 rolls. Build sandwiches with shredded bbq chicken, sliced red onion, and shredded smoked Gouda.
Top with other slice of bread and grill, buttered side down. Press down and cook, flipping once, until browned and crisp on both sides.
Cut in half and serve with baked sweet potato fries.
Day 5 - Tomato & Feta Farfalle Pasta *Uses leftover Tomato & Red Onion Salad
Cook 2 servings of farfalle according to instructions, reserving a cup of starchy cooking liquid before draining.
Meanwhile, heat a large skillet over medium heat and coat lightly with olive oil. Add leftover tomato & red onion salad and 2-3 cloves chopped garlic, sauteing until warmed.
Add cooked pasta to skillet and toss to coat. Add more olive oil and starchy cooking liquid as needed. Toss in remaining feta and any leftover mint.
Serve hot topped with parmesan cheese and freshly ground black pepper.
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