This week thewife and I finally decided to cook some of the many recipes we’ve been pinning but haven’t gotten around to yet. Thanks to several sales at the local grocery stores, our freezers were packed with chicken of all kinds, so we also tried to focus on recipes that had chicken as the primary protein. So here’s what we decided to cook, complete with a link to the pin and the original site.
Since I didn’t plan to write a post about this, sadly last night’s Chicken and Mushrooms with Garlic and White Wine sauce didn’t really get documented…other than the cleaned plates and the lovely packet of “leftovers” I’m having for lunch today. If that meal was any indication, this is going to be a great week worth of meals.
Tuesday night’s Cafe Rio pork was also delicious…I did give it a little Chuck Norris Round House Kick though, by adding a little white pepper and ground cloves to the pork after it was done…just to balance out the sweet with some spicy. Stay tuned for tonight’s Hawaiian Chicken.
Generally I am a lover of all things Hawaiian unfortunately the Hawaiian Chicken just missed the mark for me. I couldn’t taste anything but the soy sauce, so it seemed more like Shoyu Chicken to me. Keep in mind, I’m not criticizing the recipe per se, it could have been our preparation of the recipe since we used Kikkoman’s soy sauce rather than the recommended Aloha brand.
Thursday night thewife worked late so we, met for dinner out at a local greek quick service restaurant. However Friday night we fixed Vietnamese Chicken Meatballs and aside from the burnt sugar mess left in the cooking vessel they were delicious and tasty. They were GREATLY enhanced by the addition of some sweet chili sauce, but they could stand admirably on their own…so they get a solid Presidential Thumbs up.
Saturday we fixed the Caprese Stuffed Chicken, keeping in mind thewife and I have a well loved Mozzarella Stuffed Chicken recipe that we got from a Viking Cooking Class, this recipe fell a little short for us. In this recipe you flatten a chicken breast and wrap it around your stuffing ingredients then pop it in the oven to bake, easy-peesy. In ours you make a pocket for the stuffing by butterflying the chicken, then you dredge it stuffing and all in some seasoned flour and brown it off on the stove top before finishing it in the oven. The addition of the crust give our version a little bit of an edge but all things considered I’ll give it a DeadPool Thumbs Up for being simple and tasty.