Wednesday, May 6, 2015

Scratch-Made Meals ... With Help

It's been a slow week for me, creatively. My allergies (tree pollen, thanks) have been absolutely crazy, and I've been dealing with a bit of a sinus infection on top of that.

But, we had steak, chicken, and a small ham to make before they went bad.

So, on Monday, we had "Island Soyaki" marinated grilled strip steak with wok-steamed vegetables and rice noodles. (The "help" was the linked sauce ... and the pre-cut stir-fry vegetables.)

Yesterday, for Cinco de Mayo, we had tequila-lime cilantro marinated chicken fajitas. 

I made the marinade myself on Monday with about a cup of fresh cilantro, the juice of 3 limes, a smashed garlic clove, salt, pepper, and some olive oil. (Toss everything except the oil in the blender & blend; while blending, drizzle about 1/4-cup of olive oil into the mixture, 'til everything is smooth. Place chicken in a zip-top baggie & empty blender into the bag. Massage to coat & marinate 12-24 hours.)

Today, we had baked glazed ham with box mac & cheese and steamed broccoli. 

Tomorrow, we'll probably have leftover ham & cheese pocket pies. (I'll likely use refrigerated biscuit dough for the pie crusts.)

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