Hey hey hey! How’s it rollin’?
Today has been a fairly productive day, but the best part so far has been that I was able to make a recipe that I love, and create a new (hopefully favorite?) recipe! Luckily I had some time to prepare a different dinner tonight, so on the menu was Parmesan Chicken, Brussels Sprouts (swoon!), and what I have dubbed “Bad Breath Potato Salad.” Intrigued? I thought so
First, I had lunch at Panera Bread today! I had a half of a Greek salad (romaine, red onion, feta, tomatoes, pepperoncini, Kalamata olives and Greek dressing.
I also had half of a Mediterranean sammie (hummus, tomatoes, red peppers, feta, cucumbers, all piled on tomato bread) and some water!
Doubles yums going on here! When I got home I put together a wire shelving unit to house stuff in our “random stuff” closet, and then got started on dinner. The chicken was easy because I got it pre-prepped at Target. All it required was some baking!
Next I did the brussels sprouts! I got this recipe from my friend Stef, who got it from Bon Appetit and then tweaked it herself!
- 1 box (~1 lb) brussels sprouts
- 2 Tbsp dijon mustard
- 2-3 Tbsp Worchestershire sauce
- 1 Tbsp caraway seeds (optional)
- 1 tsp garlic powder
- salt + pepper to taste
- 1 Tbsp olive oil
Basically you cut the bottom off of the sprouts and then cut them in half. Stir together all of the other ingredients in a bowl, add sprouts, and toss to combine. Roast on 350 for 30 minutes, turning halfway. The result is a great crispy outside, and the “dressing” caramelizes on top! SOOO GOOOOOOOD
Then came the “Bad Breath Potato Salad”
- 1-1.5 lbs small potatoes (baby Yukon golds, red potatoes, purples)
- 1/8 cup + 1 Tbsp olive oil, divided
- 2-4 cloves roasted garlic
- 1/2 red onion, chopped
- 1/2 Tbsp red wine vinegar
- 1/8 cup dijon mustard
- salt + pepper to taste
Cut the potatoes into rounds about 1/2 inch thick. Toss with 1 Tbsp olive oil and roast at 400 for 20 minutes. Let cool for 10 minutes. Meanwhile, mix all of the other ingredients together in a bowl. After potatoes have cooled for 10 minutes, toss everything together. Serve chilled or at room temp.
The final plate:
This was sooooo good! I might have only had a couple bites of the potato salad since I ate THE ENTIRE THING OF BRUSSELS SPROUTS and wasn’t hungry anymore. Oops! But seriously, it was all great and I was glad to get away from pasta and bread for a night
I’ve gotta run because we’re watching the Truth Project tonight! Hope y’all have a wonderful evening!
Also, to continue from last night (the good part), what are your top 5 things you love about yourself? Here are mine again!
- I love my blue eyes that I got from my Daddy;
- I love my crooked nose that I got from my Mommy;
- I love that I am strong-willed AND gentle;
- I love my weird sense of humor;
- I love my strong and athletic legs!