2021 Meal Planning… Menu 9

I grew up making and enjoying a broccoli casserole made with Campbell’s soup, frozen broccoli, rice and cheddar cheese. It’s a fabulous recipe and one I would be willing to make tomorrow, if only…. Apparently rice is not in my future anytime soon, but chicken and broccoli certainly are. I was yearning for something a bit creamy and chicken sounded more tasty today than fish. Don’t get me wrong, the fish we’ve had lately has been phenomenal – except the halibut. That’s a conversation for another day, but I’m going to have to get creative with the rest of the halibut because all it did was remind me why I used to never eat white fish unless it was fried along with a whole bunch of ‘chips.’

I’m a bit off topic here, so let’s get back to the chicken and broccoli.

chicken & broccoli

While I did do a bit of recipe surfing to make up my mind what I wanted to make for dinner, this is truly my own recipe and one I’m very proud of. It was so good, I had to separate myself from the table so I wouldn’t go back for seconds. The next time I make it, I plan to try coconut creamer rather than whipping cream to ensure a dairy free version. I did use thighs because, simply, that’s what was in the freezer. Breast meat is never as moist as dark, so when I use breast meat, personally, I might opt for chicken breast tenderloins but with the sauce it is unlikely the dish will be dry unless you happen to overcook it.

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Saturday Steak Night

steak dinnerI have been challenging myself lately to make menu choices based primarily on what’s in the house, rather than making frequent trips to the store.  One would think that’s common practice, but I am often driven by what sounds good in the moment, rather than what I have to work with. It’s Saturday night, often known as Date Night, but with Bobcat Basketball on at 7, we decided to stay in.  After checking out the inventory, there were some mushrooms that need to be eaten, so I was considering Swedish meatballs or grilling steak with a mushroom sauce, either to be served with mashed potatoes. The last package of awesome beef medallions in the freezer obviously won out.

You, too, can follow the method to my madness…

At room temperature, prepare your select cut of steaks with salt and pepper about 30 minutes before grilling to your taste. Paula Deen’s Silly Salt or Alpine Touch Seasoning are two great options.  Meanwhile, prepare your sides and sauce. Read More