Another Monday in the books. And it was... a Monday. Some things do not change, even in a pandemic. I hope that your Mondays were not of the "A Case of the" variety.
(Frozen) CPK and Buffalo Squash
I was looking for something to do with the leftover roasted squash cubes from last Thursday's flatbread. And we had a lot of celery. I decided to play Google roulette, searching for "squash celery recipe." This Buffalo Butternut Squash Salad from Food and Wine was one of the first hits. Our bottle of Frank's only had a couple of tablespoons left, and we definitely didn't have any shallot or marscapone. But I successfully riffed something delicious. And because I'm from the Pacific Northwest, wings are definitely supposed to come with ranch dressing, anyway. Never blue cheese!
I was able to get close on the buffalo sauce with things we had on hand-- onions, garlic, sun dried tomato, Frank's Red Hot, butter, and balsamic (though in slightly different portions, including less butter). The salad dressing was minced onion, apple cider vinegar, sour cream, and Hidden Valley ranch powder--which I happen to keep in a spice jar, because you just never know when you'll need a shake or two! We would definitely make this again. Paired with a California Pizza Kitchen Crispy Thin Crust White Recipe pizza. It wasn't super crispy, even on convection bake, but it was the last frozen pizza in the case at Harris Teeter last week. And a beer. All told, a fine end to the day.
Tuna Salad Muffin
Pretty self-explanatory. This one has onion, carrot, celery, dried dill, pepper, mayo, a squeeze of lemon, a shot of mustard, and my must-have ingredient in tuna salad: sweet relish. Try it, you'll like it.
Poached Egg Two Ways
For breakfast, Jeff poached eggs and we chose our own adventure from the leftovers in the fridge. Jambalaya for him; yellow rice with steak for me. And lattes. Because, well? Monday.
(Frozen) CPK and Buffalo Squash
I was looking for something to do with the leftover roasted squash cubes from last Thursday's flatbread. And we had a lot of celery. I decided to play Google roulette, searching for "squash celery recipe." This Buffalo Butternut Squash Salad from Food and Wine was one of the first hits. Our bottle of Frank's only had a couple of tablespoons left, and we definitely didn't have any shallot or marscapone. But I successfully riffed something delicious. And because I'm from the Pacific Northwest, wings are definitely supposed to come with ranch dressing, anyway. Never blue cheese!
I was able to get close on the buffalo sauce with things we had on hand-- onions, garlic, sun dried tomato, Frank's Red Hot, butter, and balsamic (though in slightly different portions, including less butter). The salad dressing was minced onion, apple cider vinegar, sour cream, and Hidden Valley ranch powder--which I happen to keep in a spice jar, because you just never know when you'll need a shake or two! We would definitely make this again. Paired with a California Pizza Kitchen Crispy Thin Crust White Recipe pizza. It wasn't super crispy, even on convection bake, but it was the last frozen pizza in the case at Harris Teeter last week. And a beer. All told, a fine end to the day.
Tuna Salad Muffin
Pretty self-explanatory. This one has onion, carrot, celery, dried dill, pepper, mayo, a squeeze of lemon, a shot of mustard, and my must-have ingredient in tuna salad: sweet relish. Try it, you'll like it.
Poached Egg Two Ways
For breakfast, Jeff poached eggs and we chose our own adventure from the leftovers in the fridge. Jambalaya for him; yellow rice with steak for me. And lattes. Because, well? Monday.
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