We are making little changes to our site. Menu Mondays is a new feature. Rachel and I both do weekly menu planning. We wanted to share our upcoming meal plans and after we have tried the recipes post the best of the best. Below are a combination of our daily plans and where we found them.
Honey Herb Pork Tenderloin from the Cookie Rookie
Peppery Acorn Squash from Better Homes and Garden
Orange Chicken from The Pioneer Woman https://thepioneerwoman.com/cooking/orange-chicken/
Chicken Malai Boti from Fauzia’s Kitchen Fun http://www.fauziaskitchenfun.com/chicken-malai-boti
Ground Philly Cheesesteak Grilled Cheese from Dinner then Dessert https://dinnerthendessert.com/ground-philly-cheesesteak-grilled-cheese/
Cauliflower Toast by Ina Garten
Roasted Broccoli Salad by Half Baked Harvest
Lightened up salsa verde chicken enchiladas w/pineapple avocado Salsa by Half Baked Harvest
We love to find new things or interesting takes on ideas,. Here is our five favorite things of the week…
Self draining soap holder, this is a brilliant idea.
I need to make this Upholstered Outdoor Dog Bed for my dog, Clay.
Longtime Friend Giraffe Graphic Tee, not my normal style but I think this is super cute.
Learn how to make your own Planter Boxes with beautiful tiles of your choosing.
Tired of buying ice that melts in your cooler, these reusable cooler shock packets are your solution.
Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt.
Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes.
If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning.
Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through.
Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl.
Once chicken is done put a piece of gouda on and let melt.
To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.