It’s been a longgggg time since I put one of these babies up.
In the summertime I’m more of a living on the edge kind of girl. I still plan my menus but mainly the plan is the make sure everything I eat can be cooked on the BBQ. So basically I was embarrassed to show you that my menus of the week throughout the entire summer consisted of BBQed corn on the cob, roasted red peppers and either steaks, chicken or hamburgers. Possibly ribs if I was feeling especially dedicated to the BBQ.
We’re back to slightly cooler weather so I’m back to using my oven. On occasion.
This week’s menu!
Monday – BBQ Chicken and Ribs, Corn on the Cob, Roasted Red Peppers with goat’s cheese and honey/balsamic dressing.
Yes. I definitely see the irony here.
Tuesday – Cheese Souffle, Sausages and Salad
I’m not sure what all the fuss about making a souffle is. As long as you follow the directions and ingredients it’ll turn out fine. If you go all rogue on it, adding in mystery ingredients, you might have some problems, but if you follow the recipe you should end up with a pretty darn decent souffle. I’ve found the the most delicious cheese souffle is made out of organic white cheddar cheese. As it turns out this is also the most expensive cheese souffle.
Wednesday – Leftover Cheese Souffle, Sausages and Salad
That’s the good thing about souffle. It’s pretty stinkin’ rich, so you can’t eat a ton of it. There’s almost always leftovers.
Thursday – Brown rice topped with marinated extra firm tofu, peanut sauce and bean sprouts.
After 2 nights of cheese souffle and sausages it’s probably in our best interest to dine on something that isn’t the cholesterol equivalent of eating a cottage made out of raw bacon.
Friday – Szechwan Carrot Soup, Teriyaki Stir Fry with chicken, red peppers, red onions, snow peas and broccoli, Brown rice.
Quite honestly it takes a couple of nights to get over the cheese souffle and sausages.
Saturday – Rotisserie Chicken on the BBQ with stuffing, garlic mashed potatoes, carrots with lemon and salad. Oh! And Gravy. Can’t forget the gravy.
I have used my rotisserie to cook a whole chicken several times. Each and every time I hum a little tune to myself as I stick the spit into the chicken’s bum and traipse outside with it. I then stick the rotisserie rod into its little turney thing, wiggle my bum a bit in excitement, close the lid and walk away. 5 minutes later I scream and run back out to the BBQ, red faced and arms flailing. Inevitably it’s too late. My chicken skin is burnt to a crisp. Unlike most people, the crispy chicken skin is my favourite part. This burnt skin business surprises and saddens me every single time. I don’t expect this Saturday to be any different.
Sunday – Chicken pot pies.
As a general rule I do not like meat encased in pastry. Especially pale meats in a pale sauce encased in a pale pastry. So using fairly simple methods of deduction you could assume I wouldn’t like Chicken Pot Pies. I don’t. Don’t ask me why the hell I’m gonna make them, but I am. There’s really no figuring me out.