I thought I would kick things off by sharing what I'm cooking this week:
Last night I made Rachael Ray's Chicken with Wild Mushrooms and Balsamic Cream Sauce. The sauce turned out rich and creamy and yummy, but I didn't suceed in making it in thirty minutes despite watching Rachael make it herself last week. I think the absence of a preschooler begging for attention greatly improves Rachael's speed in the kitchen!
Tonight I'm going to try my hand at Venison Burgers. One of my husband's friends bagged a deer last week, and we got 15lbs of the meat. I've never cooked venison before so this will be a fun experiment. I'll let you know what I ultimately decide to put in the burgers and how they turn out. I'll serve them with Sweet Potato Fries which I make by slicing a few large sweet potatoes lengthwise into thin strips, spreading them in a jelly roll pan, drizzling with olive oil, sprinkling with salt and cumin, and roasting at 400F for about 45 minutes.
The other meal I've got planned this week is Lemon Fish Roll-Ups. My mom used to make something similar, and it was the only fish dish I would eat growing up. Here's the recipe:
Lemon Fish Roll-Ups
1/3 c butter
1/3 c lemon juice
2 tsp salt 1/4 tsp pepper
1-1/3 c cooked rice
1 c cheddar cheese, grated
1 (10 oz) pkg frozen broccoli, thawed
8 fish fillets (I'm using tilapia)
Melt butter. Add lemon juice, salt and pepper. In a medium bowl, combine rice, cheese, broccoli and 1/4 cup of lemon juice mixture. Divide among 8 fillets, roll up and place, seam side down in a 11 x 7" baking dish. Top with remaining sauce & paprika. Bake 375° F. for 25 minutes or until fish flakes with a fork.
I'll serve this with a spinach salad. I'd love to hear what some of you are cooking this week!