chicken dishes

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Dinners This Week

At 5:30 this morning, I was torn from a nightmare by a low discordant keening. I might describe it as “toddler impersonating whale calls,” but my husband said it was more “cat meets blender.” We watched Longlegs last night, so the noise quite easily could have been the moaning of Nic Cage at his most grotesque and terrifying. (Even though I enjoyed it, I am not recommending the movie; it was Weird AF.)

We confirmined that the noise was, somehow, our neighbor’s snowplow – which means that it persisted for quite some time, as their driveway is not short. I did not fall back to sleep.

On the positive side, we got a ton of snow over the weekend. Oh, how I adore snow. I love the trees lacquered in white, how everything – shadows, blue skies, bare trees – assumes an extra vibrancy against the snow. I love sunshine caught in billions of ice crystals and winked back at me as I walk. Grey skies seem more dramatic and moody; sunny days have an extra sheen of cheer. I love it I love it I love it.

Soup is on the menu tonight, and therefore takes one of three spots for dinners this week. But before we get into that, I want to report on dinners past because they were YUM.

Dinners Last Week

  • Sheet Pan Veggie Shawarma: This was easy (aside from the veggie chopping, which is easy but time consuming) (I listen to an audiobook while chopping) and SO good. Few things are better than a big pile of roasted veggies. The seasoning/marinade was delicious, although I ended up doubling it because I added some chicken tenders to the mix. They were a good addition, especially for my husband. Also, because I was on a Green Sauce High from the previous week’s Birchie-recommended meal, I made the cilantro yogurt sauce from this recipe and slapped it on top of my veggie shawarma. One of the best decisions I made all week.
  • Salmon Burgers: For some reason, I dillied and dallied and delayed in making these, but then finally I did make them, and they were easy and yummy as usual. The recipe is from Cook’s Illustrated, and I’ve got a photo of the recipe here in case you want to try them too. Oh! The remarkable thing about this meal is that I forced Carla to eat it, too. She loves salmon and eats it regularly. This is the closest thing to salmon possible. She DID eat it, even though she didn’t particularly like it (it has teeny tiny shallots minced in it).
  • Beef Birria Tacos: The first time I ate beef birria was in Phoenix at a taco place, and I fell instantly, irrevocably in love. (By the way, I learned from my recipe search that birria is traditionally made with goat, but I’m not big on goat so I used chuck roast.) The need to eat beef birria again has been growing stronger and stronger with each passing week. However, I could not for the life of me find a recipe that I wanted to follow. Too many ingredients or too few; equipment I didn’t want to use; too many steps. What I ended up doing was cobbling together a recipe out of a bunch of recipes online… and it was SO GOOD. The recipe made enough for at least three generous meals, and we immediately froze the remaining beef and consommé, and I cannot stop thinking about it. So rich and spicy and omg perfection. My husband took over the actual taco making, which involves dipping a corn tortilla in the consommé, frying it, adding cheese and beef, and then putting on my plate for immediate consumption. This one is a keeper from a taste standpoint, but from a work standpoint, I think it’s something I would make maybe once a year.

There’s really no way I can top last week’s meals, so I’m not even going to try. This week is not about flash and romance, but instead about solid, reliable faves. Also, chicken was on sale, so it’s all about the chicken. (Luckily, these are veggie-heavy meals so I can limit or completely ignore the chicken in my own servings.)

Dinners for the Week of February 17-25

  • Chicken and Zucchini Stir Fry: I am more in the mood for this Szechuan Stir Fry, but the bell pepper quality was very poor today, so I pivoted to chicken and zucchini stir fry instead. Of course, I have to go back to the grocery store to buy things I forgot to buy (namely: the two key ingredients of Ham Sandwich: the ham and the sandwich rolls), so perhaps I will peruse the peppers to see if the prospects are more perky.

  • Sheet Pan Chicken Fajitas: The bell peppers may not have been crisp enough for stir fry, but they were of acceptable quality for fajitas.

Here’s hoping that tonight I dream of swimming in a sea of birria consommé.

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Rhythms and Routines, or Lack Thereof; Summer Shakeup; Dinners This Week

It’s the first week of July, Internet! I refuse to think of how quickly the summer is flying by. We do have ALL of July and part of August to bask in summerness, which I plan to embrace wholeheartedly.

My original plan for summer was Reduce the Activities, which would, in turn, Reduce the Driving. Since I was in the car a minimum of two hours a day during the school year – sometimes three – I think you understand why I was interested in Reducing. So far, I have achieved decent success. Carla has daily summer camp, one activity that takes place directly after camp in the exact same camp location, and one activity that takes place on the weekends at a location ten minutes from our house. PERFECT. I am in the car for 45 minutes a day at most and I LOVE IT. 

We have also been soaking up time by the pool as often as possible. This has looked like two or three days a week, which isn’t ENOUGH, but it’s something. Room to improve. 

A friend (whose kid is in camp with Carla) and I were complaining to each other about how frazzled we both feel this summer. I cannot keep the camp schedule straight, for one thing, and she is having similar trouble. We’ve already had FIVE WEEKS of summer, and I’ve been working really hard to be as slothful and pool-centered as possible, but we haven’t really settled into a rhythm yet. I think that’s partly because the five weeks have all been different; there’s no routine. Sure, camp is in its third week, but I think three weeks isn’t enough to develop a structure. Especially when those three weeks include three days off for holidays. 

Lest I lean too heavily on July for developing a routine, whatever semblance of a rhythm we’ve managed to cobble together will be undergoing a shake-up this month. Not an UNPLEASANT shake-up, you understand, but a shake-up nonetheless. Should shakeup be one word? Yes, I think I prefer that. 

One of my out-of-town friends has a summer home here and arrives this week to stay until Septemberish. Also, my in-laws will be here for at least July, and are leaving and then returning at some point later in the summer; I’m unclear on the details. I am pretty sure they are staying with us this week… but, again, unclear on the details. 

So I think my Reduced Driving and Afternoons by the Pool plans will undergo a shift as I add friends and family to the day-to-day. Obviously, I will try to encourage friends and family to JOIN ME by the pool as often as possible. 

I do hope that this week isn’t a harbinger of July’s rhythm. This week is WACKADOO, let me tell you. Meetings and events and parties and get-togethers out the wazoo. Plus, houseguests. Plus, it’s the Fourth of July holiday here in the US, so we have a long weekend of parades and barbecues ahead of us. None of this is bad, in any way. Just busy. (And believe me, I know it’s not as busy as SOME PEOPLE’S schedules, cough cough Sarah; I am in utter awe of your ability to juggle all the things.)  

Dinners may be a little haphazard this week, is what I’m saying. I’ve got a plan, just in case, but I think we’ll need to be flexible. 

Dinners for the Week of July 1-7

  • Panang Curry: My husband thinks his parents would like this. The last time I made it on the stove, rather than in the Instant Pot like the recipe calls for… Hmmm… maybe my oven/stove ban will be the thing that spurs me to use the Instant Pot again. We’ll see. 
  • Hamburgers and Hot Dogs: This is our classic Fourth of July meal. Not sure what I’ll make alongside it. Maybe a couscous and grilled veggie salad? Cucumber and quinoa salad? Maybe I will just buy some pre-made potato salad and call it good? Probably I should come up with something for dessert, too. Maybe leftover birthday cake?
  • Caprese Salad with Balsamic Chicken and Balsamic Dressing: Why yes we DID have this just last week but it was SO GOOD I want it again. Plus, it’s really easy. Diane suggested I add some corn kernels to the salad and I did and it was such an excellent addition, I plan to make it a regular feature of this salad.

That seems like enough plans for now. We can always add tacos or takeout to the list, depending on moods. 

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Dinners This Week

Well, thanks to your encouragement, I have persuaded my husband that we should try a meal delivery service. I did some research (looking at reviews, clicking through some of the menu items), and in the end was choosing between Sun Basket, Hello Fresh, and Home Chef… and then went with Hello Fresh purely on price. The first two meals – which arrive next week – cost $10.95, which includes shipping. Worth it, just to try. And I am really excited to see what it’s like!

In the meantime, I must plan out the entire week’s menu myself. This week is all about de-toxing from the carb overload that was, basically, two weeks of Holiday Eating. Did I make a second batch of garlic goat cheese mashed potatoes, just for myself and my husband? Yes, yes I did. Did we have a family pizza night? Sure thing. Did I also maybe eat some Thanksgiving Nachos? Yes indeedy. Time to reset.

My body is already wondering where all the carbs have gone. I am distracting myself from my dearth of mashed potatoes with vigorous shopping.

Here’s what we’re eating this week:

Dinners for the Week of December 3 – December 9

What’s on your menu?