A Week At A Time – Meal Ideas!

Happy Sunday! It’s been a busy week of events here in the Santa Ynez Valley with a whole host of christmas tree lighting ceremonies and me, Vineyard Girl Bakes, making chicken pozole verde and corn muffins for Lincourt Vineyard’s wine club holiday gathering. It was a gorgeous day outside yesterday with temperatures near 80 degrees — a perfect day to sip and savor some delicious wine and food.

This week’s menu is all about cozy cuisine and on Monday a big bowl of Turkey Meatball Albondigas Soup will taste so comforting this time of the year. Tuesday is usually taco night, but my Cheesy Green Chili Polenta Bake fills that same need for something slightly spicy, yet with a different approach. This casserole of creamy cornmeal (polenta) mixed with chilies is so delightful all on it’s own served with a side salad, or enjoyed as a side dish with some roast chicken or fish. Wednesday night is a good evening for my Pork Brisket with Onions and Apples. It sounds super fancy, but it’s a cinch to pop into the oven while you unwind from the day. If you can’t find a brisket cut, you can always substitute a pork loin instead. Thai Shrimp Lettuce Cups makes Thursday a super tasty night to enjoy football. These lettuce cups are fast and flavorful and mostly made with pantry ingredients like frozen shrimp and some seasonings. Friday night probably requires a mug of my Lightened-Up Vanilla Bean Eggnog to kick you instantly into the holiday spirit. It’s not as heavy as traditional eggnog, yet still yields all those delicious flavors of the season. Saturday’s are for baking these White Chocolate Toffee Brownies — a wonderful treat to share with family and friends. Have a great week.

Monday