We had so many chances to eat at home this week. It was wonderful. And relaxing. When things start to move quickly, dinner with Marcus is what keeps me centered.
Since we did cook so much, I made sure to add a few vegetarian meals to the menu, so that we could keep our grocery budget in-check. We all know how that goes.
This was a great dinner after a weekend including a 30th birthday, a wedding and a bridal shower. Something different (Asian food is not usually wedding fare!) and something simple.
Monday – Summer Corn Cakes with Chopped Tomato and Avocado Salsa and Soft-Fried Eggs
Apparently we only eat these annually, which makes no sense because they are such a summery meal. I’m going to do my best to keep these in the rotation because we certainly love to eat them!
Wednesday – Jalapeno Mustard Roast Chicken with Elote en Vaso from The Homesick Texan and Oven Fries
Past Kat to the rescue again! I am so glad that I split the marinade and froze some of it, when we made this diner last time. We eat this marinade (jalapeno mustard) on roasted chicken plenty, but it was SO good on the grill. See also: we will be grilling for the rest of the summer.
Thursday – Boyfriend Approved Spicy Black Bean Burgers
with Jalapeno Pimento Cheese from The Homesick Texan’s Family Table and Coleslaw
Vegetarian Dinner: Part II. Marcus: We are becoming vegan. Me: Except for the part where we’re eating cheese, eggs and mayonnaise.
We weren’t originally going to have pimento cheese on our burgers, but I made it for a potluck we were having at work, and there were leftovers. How convenient. It is Marcus’ new favorite food.
There’s nothing special to report about the coleslaw. This bag actually came with its own dressing, so I took the easy way out and just used that.