Oh my, it’s been quite a week. I meant to put my menu out Sunday afternoon, really I did, but between bouts of vertigo and the stomach flu, I just haven’t been doing much except resting and trying to keep my house “show ready.” So rather than giving a day-by-day account of what I’m making, here’s a list of what’s on the agenda this week:
Slow Cooker Creamy Chicken Marsala served over Mashed Potatoes with a Side Salad.
- I made this last night and I’ll be honest, it didn’t turn out nearly as amazing as I envisioned. It could be partly because my current sickness has made me unable to eat chicken, but even the sauce seemed to be lacking something. However, I didn’t have Marsala wine so I substituted red cooking wine instead – perhaps that is what did it? Also, I doubled the creamy part of the recipe and maybe it was just too much heavy cream? My family ate it and thought it was OK, and I’ll definitely make it again someday but next time I will follow the recipe as written.
Artichoke Crusted Tilapia Fillets with a Side Salad.
- I love artichoke hearts – my family….not so much. Unless they are chopped up in spinach artichoke dip at Applebees, and they did tolerate them when I made this delicious Spinach Artichoke Chicken Casserole. But I’m hoping that this recipe will change that so I can integrate them into our menu more.
The Very Best Homemade Tomato Soup with Grilled Cheese.
- You read that right, folks! This is seriously the best tomato soup EVER, and I am kind of like a tomato soup connoisseur. A tomato soup ninja. I know my tomato soup. For this recipe you can either make the pesto or use store-bought. I use this one, which is delicious, affordable and easy to find in the spaghetti sauce aisle:
- I use my immersion blender for this recipe. Funny this is, I’ve had this hand-held blender contraption since Hubbs and I got married (I am fairly confident he brought it into the marriage) and had no idea what the heck it was for. Maybe once every year or two I would make chocolate milk and put the immersion blender in there to make it frothy and shake-like. Other than that, it seemed like a waste of space and I have been tempted to get rid of it many, many times. Good thing I held on to it, because it finally came in handy! For those of you who might also be culinary-challenged, this is what I am talking about:
Grilled Salmon with Quinoa and Steamed Corn.
- Dill sounded good Sunday morning (when I made my menu) so I am going to try this new salmon recipe. Plus, we are moving in about a month and we have a whole tank of propane we have to get rid of, so you’ll see more grilling recipes from me in the future.
- I don’t think I’ve mentioned it before but for years we have used this Pampered Chef steamer to cook our frozen vegetables in the microwave. We’d be lost without it and I actually need to get a new one soon:
- We get Freschetta Gluten Free cheese pizza.
Happy cooking, and next week I’ll try to get my menu out by Monday mid-morning at the latest!