What's Cooking This Week?
I can't believe it's October already. Since I've been pretending it's fall with my menus but it's really not, the lineup this week will be a nice mesh of both summer and fall recipes. With my picnic oven fried chicken and coleslaw and my brown butter pumpkin ravioli, you won't know what season it is (because neither do I - really, what goes on here in Houston?).
Photo by Brooke Viggiano Enjoying a summer/fall/wtf season is it picnic.
Cooking oil (I prefer regular olive oil)
Extra virgin olive oil
Apple cider vinegar
Jar of pickles
Grocery List - Amts based on servings for 2 people
2 lbs chicken drumsticks (enough for 2 drumsticks per person)
½ lb lean ground turkey
½ lb oven roasted deli turkey
1 package pumpkin ravioli
½ cup shredded cheddar cheese
¼ lb deli swiss cheese
2 large sweet potatoes
2 medium yellow onions
1 medium red onion
1 plum tomato
1 red bell pepper
1 large carrot
1 small head green cabbage
1 package mixed greens
1 head garlic
1 small bunch fresh sage
1 can fire roasted diced tomatoes
1 can black beans
1 can kidney bean
1 can enchilada sauce
4 pieces fresh sourdough bread
1 small package flour tortillas
Day 1 - Picnic Oven "Fried" Chicken & Coleslaw
In the morning, marinate the chicken drumsticks. In a large bowl, cover drumsticks with buttermilk and season with cayenne pepper, dried thyme, a few splashes of hot sauce, salt & pepper. Cover with plastic wrap and refrigerate until ready to cook.
Preheat oven to 375 degrees.
Coat a nonstick baking sheet with cooking spray.
In a shallow dish, combine 1/2 flour and 1/2 panko bread crumbs with salt, & pepper. Remove chicken from marinade and press into the flour/bread crumb mixture to coat.
Place on baking sheet and mist the prepared drumsticks with nonstick cooking spray.
Bake, turning throughout until chicken is crisp on all sides and cooked through, about 30-35 minutes.
Meanwhile, combine 3 cups shredded cabbage with ¼ cup thinly sliced or grated red onion and 1 peeled and shredded carrot. In a medium bowl, whisk together ¼ cup mayonnaise, 2 tbsp apple cider vinegar, 1-2 tbsp sugar, salt and pepper. Adjust seasonings to taste and mix with dry ingredients. Toss to coat and refrigerate until ready to serve.
Serve oven baked drumsticks with apple cider slaw. If picnicking, bring along some Tipsy Arnold Palmers for extra enjoyment.
Day 2 - The Rachel w/ Hot & Sweet Potato Chips
Preheat oven to 400 degrees.
Peel and thinly slice 1 large sweet potato (about 1/8 inch thick). In a large bowl, toss with olive oil, cayenne pepper, dried thyme, salt, and pepper.
Place in a single layer on a nonstick baking sheet and cook 8-10 minutes. Turn over and bake until crisp, about another 10 minutes depending on thickness of slices. Be careful not to burn.
Heat a grill pan or cast iron skillet over medium heat and coat with cooking spray.
Arrange turkey and swiss cheese on 2 slices of sourdough bread. Top with two slices bread and spread butter over top slices. Place sandwiches in pan, butter side down and spread butter on other side, Cook until bread is crisp and browned and cheese has melted, about 5 minutes per side.
Meanwhile, make Russian dressing by combining 1/3 cup mayonnaise, 2 tbsp ketchup, 1 tbsp chopped pickles with juice, salt and pepper.
Open sandwiches to top with leftover coleslaw and Russian dressing. Close and serve with sweet potato chips and a pickle.
Day 3 - Sweet Potato Chili
Heat large saucepan over medium heat and add 1 chopped yellow onion. Sauté until translucent, about 3 minutes. Add 3-4 cloves minced garlic, cooking for another minute before adding ½ cup chopped red bell pepper, diced jalapeno, and 1 sweet potato, peeled and diced. Cook for about 10 minutes while stirring, then add 1 tbsp chili powder, 1 tsp cayenne pepper, 1 tsp cumin, ½ tsp dried oregano, salt, and pepper. Cook for another minute or two, then add 1 can fire roasted tomatoes, 1 tbsp tomato paste, ½ cup drained black beans, and ½ cup drained kidney beans. Cover with chicken stock (about 1 cup) and bring to boil. Reduce to a simmer and cook for 25-30 minutes, allowing the chili to thicken and sweet potatoes to tenderize.
Serve hot with a dollop of sour cream, diced avocados and fresh lime.
Day 4 - Brown Butter Pumpkin Ravioli & Mixed Greens
Cook store-bought pumpkin ravioli according to package (cook to al dente as you will finish them in the butter sauce).
Meanwhile, heat a skillet over medium heat. Add 2 tbsp butter, chopped fresh sage, a few whole sage leaves, and a pinch of salt and cook until butter begins to foam and brown. Remove whole sage leaves and save for garnish. Continue to swirl butter mixture until it turns a rich chestnut brown.
Add cooked raviolis to skillet and toss to coat. Top with grated parm and crisp sage leaves and serve with a simple greens salad tossed with balsamic vinegar, extra virgin olive oil, salt and pepper.
Day 5 - Turkey & Sweet Potato Enchiladas w/ Side Salad
Preheat oven to 375 degrees.
Heat a skillet coated with olive oil over medium heat. Add ½ cup chopped yellow onion, ground turkey, 2-3 cloves minced garlic, ½ tsp oregano, ½ tsp cumin, salt, and pepper and cook until turkey is cooked through, about 4-5 minutes.
Spoon leftover sweet potato chili and ground turkey mixture into flour tortillas. Roll and add to a baking dish coated with cooking spray.
Cover rolled enchiladas in store bought or homemade enchilada sauce.
Top with shredded cheese and bake 10-15 minutes until enchiladas are heated through, cheese is melted and sauce is bubbly.
Serve with a dollop of sour cream, hot sauce, and a mixed greens salad tossed with red onion, chopped tomato, leftover beans, olive oil, salt and pepper.
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