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Weekly Menu (March 28)

2015 March 29
by Mrs. FoodieLawyer

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Saturday

  •  Movie & a Cheese Plate

Sunday

  • Lamb Stew w/ Saffron, Tomatoes & Potatoes

Monday

Tuesday

  •  Thai-Style Red Curry w/ Chicken, Rice, Dumplings

Wednesday

  • Take-Out

Thursday

  • Baked Ziti, Salad

Friday

Weekly Menu (March 21)

2015 March 22
by Mrs. FoodieLawyer

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Saturday

Sunday

  • Grilled BBQ Chicken Thighs, Parmesan Polenta, Grilled Asparagus

Monday

Tuesday

  •  Take-Out

Wednesday

  • Tilapia Veracruz, Couscous w/ Parsley & Lemon Zest

Thursday

Friday

  • Dinner Out

Weekly Menu (March 14)

2015 March 15
by Mrs. FoodieLawyer

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Saturday

Sunday

  • Roasted Chicken, Garlic-Roasted Cauliflower, Sedano e Mela Salad

Monday

Tuesday    Happy St. Patrick’s Day!

Wednesday

  • Take-Out

Thursday

  • Chicken Pot Pie (w/ leftover chicken), Salad

Friday

  • Dinner Out

Weekly Menu (March 7)

2015 March 9
by Mrs. FoodieLawyer

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Saturday

Sunday

Monday

  • Lentil Soup w/ Italian Turkey Sausage & Spinach

Tuesday

  •  Take-Out

Wednesday

Thursday

Friday

  • Dinner Out

Weekly Menu (Feb. 28)

2015 March 1
by Mrs. FoodieLawyer

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Saturday

  •  Grilled Bone-In New York Strips, Garlic-Roasted Cauliflower

Sunday

  • “Happy Union,” Jasmine Rice, Homemade Egg Rolls

Monday

  • Tilapia Milanese

Tuesday

Wednesday

  • Take-Out

Thursday

  • Fettuccine w/ Shiitake Mushrooms & Basil, Roasted Asparagus

Friday

  • Dinner Out

Chicken Tinga Tacos

2015 February 27
by Mrs. FoodieLawyer
Chicken-tinga-tacos

File this one under successful mistake:  what happened when we screwed up a recipe but somehow ended up with a dish that was even better than the original. Because we like a good chicken and rice dish (this one is a particular favorite) and we’re fans of smoky, spicy Southwestern flavor, we figured that this recipe for chipotle chicken and rice would be a winner. So why is the title of this post “chicken tinga tacos” instead of “chipotle chicken and rice”? Because someone mistakenly used brown rice instead of white rice the first time she attempted the recipe, which meant that the dish had to cook a lot longer for the rice to be done, causing the chicken to become tender enough to shred with a spoon (and us to eat dinner about two hours late). On that night we realized that the slow-cooked chicken and rice mixture would be far better suited as a taco filling than a main course. And not just any taco filling—we accidentally created a recipe for chicken “tinga,” which generally refers to meat slowly cooked in a chipotle sauce and served shredded in a taco or on a tostada. The first night we ate our happy accident, all we could think about was how good it would be wrapped in a white corn tortilla with minced onion, cilantro and a squeeze of lime. I will probably never be fearless in the kitchen, and my cooking will definitely never be perfect, but it’s comforting to know that sometimes it turns out that a mistake is just what the recipe needed.

read more…

Weekly Menu (Feb. 21)

2015 February 23
by Mrs. FoodieLawyer

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Saturday

  •  Penne all’Amatriciana, Salad

Sunday

Monday

Tuesday

  • Stir-Fried Shrimp w/ Snow Peas & Red Bell Pepper in Hot & Sour Sauce, Eggrolls

Wednesday

  • Take-Out

Thursday

  •  Michael Romano’s Secret-Ingredient Soup (shhh, the secret is polenta)

Friday

  • Dinner Out

Weekly Menu (Feb. 14)

2015 February 15
by Mrs. FoodieLawyer

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Saturday  Happy Valentine’s Day!

Sunday

  • Braised Halibut w/ Leeks & Mustard, English Jacket Potatoes

Monday

Tuesday

  • Take-Out

Wednesday

  • Grilled Teriyaki Flank Steak, Grilled Zuccchini, Crispy Polenta Cakes

Thursday

  •  Chicken w/ Sour Cream & Paprika, Couscous Salad w/ Tomatoes & Mint

Friday

  • Dinner & a Movie

New Orleans Barbecue Shrimp

2015 February 13
by Mrs. FoodieLawyer
Barbecue-Shrimp

One of the many things we love about New Orleans is the vibe. It’s a place where we feel like we belong, the moment our feet hit the quaint, festive, balcony-lined streets. There’s an indulgent “anything goes” atmosphere that dovetails with a welcoming spirit and sense of community—even for tourists. This shrimp dish evokes that Big Easy experience with its bold, spicy, complex flavors and communal, one-pot serving that encourages a little bit of messiness and finger-licking as you peel and eat the shrimp and dip your bread in the sauce. In our humble opinion, New Orleans is one of those places that everyone should visit at least once in their lifetime. But if you’re not able to get there, try making a big pot of this shrimp, then eat it with your favorite person (or people) while listening to Van Morrison (or jazz, or whatever music puts you in the most relaxed, happy mood possible), and you’ll get very close to the next best thing.

read more…

Weekly Menu (Feb. 7)

2015 February 7
by Mrs. FoodieLawyer

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Saturday

Sunday

  • Spicy Korean-Style Pork Medallions, Kung Pao Brussels Sprouts

Monday

  • Smoked Turkey Sliders, Homemade Tater Tots

Tuesday

Wednesday

Thursday

Friday

  • Dinner Out