Previously on Week in Food…
Once upon a time I was a lot better about updating this, but here are the last couple of weeks of culinary victories, tragedies, and “eh that was fine”s.
Stovetop buffalo chicken shells & cheese: Previously reviewed here. If you prefer to have the buffalo sauce not fully mixed into the cheese sauce (which happens no matter what your intentions) I would drizzle it on top of the individual servings.
BBQ chicken salad: It seems stupid to even try to review a salad like this…if you like the ingredient list, you will like how this salad tastes. Good talk.
One pot chili mac & cheese: Fine. The biggest draw is the lack of dirty dishes. I used more meat, more beans, more pasta, but kept the liquid the same and it was still soupier than I expect a chili to be. Even heavy-handedly measuring more seasoning, it was still sort of bland so I can’t imagine how not flavorful it’d be if you actually followed the spice measurements.
Cheesy zucchini pizza: Redundant title, excellent pizza. It’s just so good. And quick! Do not underseason the ricotta.
Better than takeout fried rice: Better than takeout? Yes. Better than hibachi fried rice? No, because mayo sauce + flat top = crispy tangy magic. I was happy with it overall, the chicken thighs gave it necessary moisture but it’s just hard to have a big enough pot and the patience to not overcrowd the pan to get the crispy rice texture. The happiest improv choice was chopping up a giant zucchini and throwing it in. Do that. Next time I’d also add bean sprouts.
Coming up this week: garlic & black pepper pork burgers with sriracha slaw, book club snack dinner, spicy pork & kale soup