Hey guys, happy Sunday. I hope you’re all having a terrific weekend, and getting ready to enter summer. I’ve been thinking about how to spend my summer and planning for more gatherings and visitors over the next few months. Grilling season is always in fashion in Southern California, but I do wait to really turn on the heat (literally) until we get closer to summer. I got a new smoker in Santa Ynez and even though many of you don’t have smokers, I will post some recipes about how-to-smoke, and provide information on how to adapt my recipe for a regular barbecue. I’ve only made a few things so far, but I’ll soon have a little more experience under my belt to share with all of you.
This week is going to be quite fun and tasty as well. I thought we’d start off Monday with Roasted Asparagus with Herby Buttermilk Sauce. This dish is a great side with chicken or fish, and it also can be served over brown rice or couscous for a vegetarian delight. Taco Tuesday is Chicken Fajita Tacos night and these are not only quick and easy, but better than any restaurant. Hump Day is a great night to make some comfort food and my Stove Top White Cheddar and Green Chile Shells are purely cheesy goodness. On Thursday, I thought it would be nice to serve Roast Chicken with Crispy Crouton Salad, so you can enjoy a nice meal and possibly have some leftovers for tomorrow night. TGIF and we’re making Creamy Avocado Chicken Toasts with the leftover chicken. If by chance you enjoyed all of it, there’s always rotisserie chicken from the grocery store. Saturday’s are for baking and berry season is just starting to get warmed up, so my Blueberry Chiffon Pie is definitely a real winner, and between us – there’s not much baking involved. Have a delicious week!
Monday – Slightly charred asparagus with a light herbal tangy cream sauce.
Tuesday – Warm seared chicken with sauteed peppers and onions, rolled into a corn tortilla.
Wednesday – Cheesy pasta with flecks of green chilies made easily on the stove top.
Thursday – A whole roasted chicken served with leafy greens and crunchy croutons to sop up the chicken jus.
Friday – Chunks of chicken in an avocado sauce, piled high on crispy toasts.
Saturday – A buttery crust filled with light and airy blueberry cream.