What I loved about this week: The weather was finally nice enough that we could eat dinner on the deck. Marcus will be the first to tell you that I love this little patio-arrangement more than I probably should considering its size, but that deck and I?
We will be lifemates until the snow returns.
Wednesday – Peach-Whiskey Barbecue Chicken with Smashed Potatoes and Garlic Green Beans from Great Easy Meals
Hello, first incarnation of the $0.98/lb chicken thighs from Cub, which I shamelessly bought 14 pounds of and froze.
Your point, ladies. Blair’s Head Band was also so kind to point out that she had actioned it once with Habanero Salsa instead of BBQ Sauce and was equally as pleased with the result. Marcus was intrigued by this modification and we’ll be trying it Next Time.
Ree suggests serving this meal over smashed potatoes – for ours, I usually just combo some garlic, chicken broth and salt+pepper. Since green onions were in the recipe as well, I threw in ~1/2 cup of those as well.
Thursday – Vietnamese Ground Chicken Patties with Cold Noodle Salad from Real Food
This was another one of those recession era-type meals from the magazine that I ripped to bits. Also, I noticed that they also suggested putting all of these different meat-arrangements on burger buns. Were things really that bad?
Probably yes, actually. But let’s not revisit those dark times.
If I can be so honest, actioning this meal was fraught.
Rice noodles are a starch that require a special sort of love and attention I was not prepared to give (pro-tip: coat them with sesame oil once they come out of the strainer). And the meat had no interest whatsoever in sticking together on the grill at all. So once we scraped it from the grill, and back onto a plate we ended up with four patties in the pan and a bunch of ground meat.
That snap up there? Is Marcus’ bowl. Mine was the bowl full of ground things.
Preparation shenanigans aside, the onion-cucumber-carrot-cilantro-mint-mix and the dipping-turned-dressing sauce added incredible depth of flavor to this dish.