What I'm Cooking This Week
Sunday - Carbonara
Personally, carbonara is not my favorite dish but Matt, my sous chef, is carbonara’s biggest fan. Because it’s HIS favorite, I make him make it. But carbonara? In this egg economy? This is a rich dish in more ways than one.
Monday - poke bowls
I’m lucky enough to live above a seafood shop and can easily buy sushi-grade fish, making poke bowls an easy weeknight meal. I use this recipe for sushi rice and top my bowls with steamed edamame and these cucumbers (without the peanuts). I also add julienned carrots into the cucumber marinade.
I’ll prep the cucumbers in the morning to take one step off my plate on Monday night.
A rice cooker is also a game changer. I’ve had a pretty inexpensive, unimpressive rice cooker for years and find it so helpful for weekday meals.
Tuesday - It’s Mardi Gras! I have a deep affection for king cake. Who doesn’t though? It’s basically a giant cinnamon roll. Every year, I make at least one king cake for Fat Tuesday. Proud to say I’m over halfway through the bag of babies I once bought on Amazon. I use this recipe.
To celebrate Mardi Gras even further, I will be making jambalaya.
Truthfully, jambalaya is not a make-on-a-weeknight dish. To combat the time it takes, I will cook my chicken, chop my veg AND make my roux on Monday night.
Wednesday - I have plans.
Thursday - buffalo chicken wraps
This is a recipe-less dish for me.
I’ll bread thin chicken cutlets - my method is dredge in flour + salt + pepper, then into a beaten egg, then into seasoned bread crumbs (I season my own. For this, plain breadcrumbs, onion powder, garlic powder, cayenne powder, salt). Then shallow fry in vegetable oil (or canola or peanut). Coat the cooked cutlets with the hot sauce of your choosing - Frank’s for me. Slice the cutlets.
Then assemble: large flour tortilla, sliced cutlets, some shredded lettuce, blue cheese or ranch.
