Rotisserie chicken (times two), broccoli rice pilaf, Italian rice ball skillet, slow cooker barbecue ribs, vegetarian enchilada carrot bake and roasted harvest vegetables
Fall is definitely in the air around here these days. Cooler temperatures and turning leaves are sure signs. I've been keeping an eye out for migrating birds, but this week was pretty quiet on that front. I've seen a few chickadees here and there, but that's pretty much it. The forest has been eerily quiet, except for the knocking of a distant woodpecker somewhere, or the chatter of a red squirrel. Beethoven waits patiently as we listen together.
The sky as dusk falls is still one of my favourite views on our lake.
On the menu September 20 - 26, 2020:
Sunday Rotisserie Chicken, Broccoli and Rice Pilaf and green salad
Loving rotisserie chicken on our Broil King Smoker Grill right now, and this broccoli and rice pilaf never fails to please. Add in a quick green salad and dinner is served.
Monday Green salad with leftover chicken, salsa ranch and cheddar
I threw this together from some leftovers. Fast and easy.
Tuesday Italian Rice Ball Skillet and Easy Arugula Salad
This was really, really good, and a recipe I will definitely be making again soon. We thought the combination of ground beef and Italian sausage with rice and cheese was delicious, and the whole meal came together so fast! (Maybe not quite in 20 minutes since my stove seems to heat slowly, but still fast.) Trick's Creek Farm offers amazing grass-fed, organic ground beef and Italian beef sausage - perfect for this recipe. I don't know where this recipe has been all my life, but I'm so glad I found it now! Our favourite arugula salad was a lovely accompaniment.
Wednesday Slow Cooker Barbecue Ribs with Mashed Potatoes with Horseradish, Roasted Broccoli and Coleslaw
It's been a very long time since I've served ribs around here. I find that they can be expensive, but last week I got them on sale, so I picked some up. I also found 3 bottles of barbecue sauce in my pantry, so it seemed like a really good time to make these. Honestly, they couldn't be any easier. Cut the ribs up into manageable pieces (4-5 ribs each piece), put them in your slow cooker, and cover with barbecue sauce. I used an entire bottle, but I probably could have gotten away with less. The linked recipe above recommended broiling them for a few minutes once they finished cooking. I don't usually bother with that step, but it was the perfect finishing touch. I ended up using two slow cookers today because when I opened the first package I bought, I realized that it wouldn't be quite enough to feed all of us. That batch was cooked low and slow for 9 hours, and may have still been slightly frozen when I put it in the slow cooker. They were good, but the second batch was cooked on high for 5 hours and they were totally fall-off-the-bone. Perfect! The mashed potatoes with horseradish were a bit of an experiment, but one I highly recommend you try. I used about 7 potatoes and we found that another tablespoon or so of horseradish would have been great. Typically I steam broccoli, but I am now an oven-roasted broccoli convert. It was super! I loved that I didn't have to worry about overcooking it (my usual kitchen fail) and it was so simple - just salt, pepper and olive oil. The linked recipe suggests ways to use it in different types of cuisines. I will definitely be trying those in the future. We loved this meal.
Thursday Leftovers / Eat Out / Takeout
Friday Vegetarian Carrot Enchilada Bake with green salad
This was a really different Mexican-flavoured meal for us, and honestly, it was pretty amazing. The linked recipe shows spiralized carrots, but I just used my food processor to make carrot "rice". If you're looking for a fantastic vegetarian meal to try, you should definitely give this one a go.
Saturday Rotisserie Chicken with Roasted Harvest Vegetables
We've been trying to squeeze all of the rotisserie cooking and smoking that we can out of this season. Last week I found an amazing deal on little chickens at Loblaws - the small, "free-from" ones were around $7 and are just the right size to feed five of us. They're so delicious, and at that price, so economical. We've been loving this Sweet Rub on our chicken, and frankly, can't get enough of it. To accompany our chicken, I tried this roasted fall vegetable dish. I've never incorporated panko bread crumbs into roasted veggies before, but we loved the crunchiness they added, as well as the flavours (especially the cheese). Perfect together!
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