That are fascinating.
I made the Lemon Chicken Bake again and followed my own (fascinating) advice: I dressed everything in olive oil and S&P while adding lemon juice and zest to the chicken only. It made a lot more sense. I wasn’t into lemon scented potatoes.
For the Steak Burritos in a Bowl, the leftovers were just as good as the original. I tossed the cooked beef into a pan to reheat, adding finely chopped onion, frozen corn, and more of the spice blend. Cooking the corn with everything else gave it a nice crispy, charred edge that suited it very well. More rice, more cheese, and it was fascinating.
As for the salad jars, I started with my own blend of carrots and celery, corn and peas, quinoa, cherry tomatoes, lettuce, and diced cooked ham. I approve of this combination. It’s hearty and doesn’t even fit in the bowl I have at work. I love that.
I tried my hand at the chicken-wild rice soup and am embarrassingly proud of how good it is. I recommend using the wild rice blend – it gives the soup and nice variety of textures and is satisfyingly fascinating.
One of the staples in my house is steak burritos, so I knew I had to find a GF version pretty quickly. While my solution not particularly inspired, it was tasty.
I cooked some steak in a spice blend I found on BudgetByte$, tossed a pack of basmati rice in the microwave, shredded up some cheese, and, at the last minute, cooked some corn.
It’s not as much cheese as it looks like – most of the mound is corn and steak. (Really.) Next time I’ll make two changes: cook some onions with the steak (I wish I liked peppers but alas); and use a lot more of the spice blend. I didn’t realize until afterwards that all that spice was for just one pot of chili, so even though I thought I was using a fairly generous hand when sprinkling it on my steak, I should’ve used a lot more. Probably a quarter to a third of the mixture. I’ll also stop being a wuss and add the cayenne pepper.
Some salsa dabbed on top would also be a nice addition. So would some GF tortilla chips or strips, if any good ones can be found.
For being so easy and quick, I sure did manage to make a big mess on my stove. The longest part of making the meal was cleaning that up.
I was delighted that I could make a Pioneer Woman recipe on my first day of being gluten free. I suspect there won’t be many of her (or the Barefoot Contessa, my other favorite) recipes that I’ll be able to use, so this was a welcome treat.
I used onions instead of fennel, and I didn’t roast lemon halves since I’d rather have lemons for other things. Next time I’d toss the veggies in olive oil and S&P instead of the lemon mixture, and I’d use the lemon juice and zest for the chicken alone. Otherwise everything has the same flavor. Marinating the chicken in the oil-lemon concoction for a little while might be a good idea, too.
Don’t be alarmed by the dark bits – it was lemon juice getting toasty and didn’t affect the yummy bits at all.
The next day I chopped up what was left, tossed it in a pan with some olive oil and (a lot) more S&P and made a sort of hash. It was very good and filling. I approve.
Click here for the recipe.