Are you ready? Got your grocery list handy? Here is this week's line up for my family. Some new, some tried and true, but they all look really delicious.
Monday: I confess, oh mighty readers, we are going out for pizza tonight.
Tuesday: Brown Sugar Glazed Salmon. "PassYouBy", my moniker here, could easily (but doesn't) refer to what I do to the fish at the grocery store. Seafood so seldom figures into my menu planning you'd think we were allergic. But no, I just don't really like the taste, nor the smell in my house. But I have a houseguest this week who really likes it so I will make it. Here's how: In a small saucepan over medium heat, cook and stir 1 T brown sugar, 2 t butter and 1 t honey until melted. Remove from heat; whisk in 1 T olive oil, 1 T Dijon mustard, 1 T soy sauce, 1/2 t salt and 1/4 t pepper. Cool for five minutes. Place 1 salmon filet (2 1/2 pounds) in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
Wednesday: Spicy Thai-Thai Burritos with Orange Coconut Rice. This is Dr. Latte's recipe. If she says it's good, it's good.
Thursday: Honey Lemon Chicken. I first made this in August of 2008. I know this because of my complicated, if not obsessive and joke-worthy, method of marking my recipes so I know who I served it to, when, and with what as well as any helpful remarks. This one just says, "We all loved this!" Combine the following in a large bowl: 1/2 cup lemon juice, 1/3 cup honey, 1/4 cup soy sauce, 2 T finely chopped onion, 4 garlic cloves-minced, 2 t dried parsley, 2 t dried basil, 1 t salt-free seasoning blend, 1 t white pepper, and 1 t lime juice. Pour 2/3 cup of the marinade into a large zip-top bag with 6 boneless skinless chicken breast halves and marinate for at least 4 hours or overnight. Cover and refrigerate remaining marinade. Grill chicken until juices run clear turning once and basting occasionally with reserved marinade.
Friday: Probably leftovers, served with a lovely tossed salad with My Favorite Dressing: 1/4 cup balsamic vinegar, 1/4 cup honey, 2 heaping T Dijon mustard, 1/4 cup oil. Sometimes I mix honey and sugar to make 1/4 cup instead of all honey.
That's the plan, what is yours?
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I'm nervous about the Thai Thai burrito. I hope you like it. BTW, I edited your paragraph to include a clickable link to my recipe on medmarg. BTW, I am so powerful that I can edit your paragraphs.
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