Long time, no see!
Here’s the highlight reel of the past couple weeks (month…whoops).
Breakfasts
I’m still obsessed with the 7-Minute Egg I mentioned back in Week 1. I’ve been having it any way I can. Either in a rice bowl (with kimchi style napa cabbage in left picture) or as a yummy protein on a variety plate.
I have also been on a mini bagel with onion and chive cream cheese kick. I can’t much dairy, so I usually end up using my daily allotment on one mini bagel. The cucumbers in the right picture have also been a hyper-fixation snack this month. Sliced cucumbers with a little bit of sesame oil, rice wine vinegar and salt.
Chicken and Asparagus
Jackson is usually sick of chicken and asparagus by mid-May with how much I fix it. I think it’s the perfect combo, and it can have so many variations! On the left, I baked chicken thighs after quickly dressing it with lemon and herbs and made a side of wild rice. On the right is (again) chicken thighs with a BBQ and Italian marinade mix, this time grilled, with an orzo pilaf.
Use It Or Lose It
For the left image: I had to use up the rest of a package of chicken thighs, so I cut alllllll the fat off and marinaded it over night in Bachan’s® The Original Japanese BBQ Sauce. I added cayenne and chili flakes for spice and then wok’d it up! The sugars in the sauce make the chicken beautifully caramel and sticky.
For the right image: Any time I need to use up brussels sprouts I bake them. cut in half, olive oil with salt and pep on 375ish until crispy. Jackson prefers them honey-balsamic style so I usually top with a nice balsamic vinegar and, you guessed it, honey.
M8 Night Grilling
My best friend since second grade, Miss Mia, joined me this past Saturday to grill up some good eats. We went grocery shopping, picked up some charcoal and got to work side by side. She made my mom’s Shaved Kale and Brussel Sprout Salad (below!!) while I made quick marinades for our meats and started on the wild rice.
The lamb and shrimp both had olive oil, lemon juice, cilantro, garlic, salt and pepper, smoked paprika, red pepper flakes, and onion powder.
Mary Jo’s Shaved Kale and Brussel Sprout Salad
In a large bowl, toss kale, sprouts, cheese, and almonds. For the dressing, combine lemon juice, mustard, onion, garlic, salt and pepper. Slowly stir (whisk) in the 1/2 cup olive oil until blended. Toss dressing with salad mixture.
1 bag Kale
1 bag shredded brussel sprouts (Mia shredded ours)
1/2 cup extra virgin olive oil
1/3 cup sliced almonds, toasted if you like
1 cup grated pecorino romano cheese
1/4 cup fresh lemon juice
2 tbsp dijon mustard
1 tbsp minced shallot (or onion, we used red!)
1 garlic clove, minced
Salt and pepper to taste
Hopefully I’ll post another blog before the end of April but it’s a busy month! I have a bad feeling when summer really gets going I’m going to have significantly less energy to bring here. But I do know another fun little project will soon debut on this site! So look forward to that.
As always, if you have any recipes you’d like to share or have any comments/questions, leave them below!
Love, Maggie
Maggie's Kitchen 