Anonymous wrote:I’ve never seen so much chicken thigh representation before in my life!

LOL That’s because they’re amazing and versatile. I’m still looking for the elusive skin-on, boneless thigh. I suppose I need to brush up on my deboning skills!

This week:
Korean beef and broccoli with Jasmine rice
Chicken parm with ravioli and salad
Sloppy joes with broccoli and French fries/ salad
Chicken stir fry with extra broccoli and peppers
Breakfast for dinner
That’s as far as I have. Leftovers the rest. We do salads with almost every meal as I have a 16 DD that basically only eats leafs for her meals. But I do salad with beans, hard boiled eggs, lots of veggies and ask her to add whatever protein we are consuming for dinner.

Tonight was sea bass, asparagus and potatoes
Tuesday chicken thighs, sautéed kale
Wednesday steak, rice, Greek salad
Thursday rotisserie chicken, broccoli
Friday omelettes and waffles (breakfast for dinner)

Tonight is Sam Sifton Cod Cakes with baked rice and asparagus
Tuesday: ham, sweet potatoes, Brussels sprouts
Wednesday: grilled chicken (in TJ soy Ali marinade), rice, and a veggie TBD
Thursday out
Friday: homemade pizza

salmon, broccolini, and snow peas
Red beans and rice with turkey sausage, steamed artichokes
Chicken and veggie curry with couscous
Veggie tacos with fresh tomato salsa

Burrito using leftover steak tonight: adding rice, sautéed spinach, avocado

Tortellini with spinach and pesto

Cheese quesadillas with chicken and spinach

That’s as far as I’ve gotten!

Monday-Italian pot roast with Parmesan polenta
Tuesday-Red Beans and Rice with sausage, cornbread
Wednesday-Maybe random leftovers
Thursday-Salmon of some sort
Friday-Italian Pot Roast leftovers

I normally add a vegetable to most nights, but the pot roast and red beans both have generous amounts of mirepoix/trinity in them, so no need!

Monday and Tuesday: One pot chicken thighs and rice with Indian flavoring
Wednesday: frozen cheese tortellini and Rao's sauce, broccoli
Thursday: steak, baked potatoes, green beans
Friday: steak nachos (with the leftover steak from Thursday) with fresh guacamole
Saturday: shrimp linguine

Anonymous wrote:

Anonymous wrote:I made salmon with a teriyaki glaze last night. Always serve with steamed rice and a simple green veggie. A family favorite to eat and make — so easy.
Chili tomorrow
Pork BBQ sandwiches on Tuesday, pepper and onion quesadillas on Wed, and crispy mustard chicken thighs on Thursday. That is a Barefoot Contessa recipe and also a family favorite.

I love Ina, and have made her recipes many times without fail, with the exception of the mustard chicken thighs. They were WAY undercooked in the time she recommended, not very crispy, etc. I think I’m the problem because I know Ina isn’t and everyone loves them. Do you adjust the recipe at all, or have any tips?

Boneless, fully trimmed thighs cook faster. Was there a difference in the type of chicken you were using compared to her recipe. There can always be glitches, but so far Ina’s and Ree Drummond’s are the only recipes that have never failed me. Others have things that come out wrong no matter how carefully I follow a recipe. (I’m looking at you, Nigella Lawson.)

Southwest chicken packets tonight. Chicken breast with whatever seasonings each person wants, green salsa, corn/black beans/Rotel, wrapped up in foil and grilled. Top with cheese and sour cream and cilantro and eat with rice

Monday: cod, jasmine rice, roasted kale
Tuesday: tikka masala, rice, asparagus
Wednesday: garlic butter chicken thighs, green beans, bread or potatoes
Thursday: pasta, marinara, garlic bread, salad
Friday: frozen pizza, roasted kale

Anonymous wrote:

Anonymous wrote:I made salmon with a teriyaki glaze last night. Always serve with steamed rice and a simple green veggie. A family favorite to eat and make — so easy.
Chili tomorrow
Pork BBQ sandwiches on Tuesday, pepper and onion quesadillas on Wed, and crispy mustard chicken thighs on Thursday. That is a Barefoot Contessa recipe and also a family favorite.

I love Ina, and have made her recipes many times without fail, with the exception of the mustard chicken thighs. They were WAY undercooked in the time she recommended, not very crispy, etc. I think I’m the problem because I know Ina isn’t and everyone loves them. Do you adjust the recipe at all, or have any tips?

Ok thank you for saying this!! I tried the mustard chicken once and it was WAY undercooked, I used the full amount of time and was very disappointed. I’d say there some sort of flaw in the recipe.