This weekend, I am hoping to try out two recipes from cooking class this week: Vegetable Tempura and Caesar Salad with Parmesan Lollipops.
To accompany the Vegetable Tempura, I’ll be making Slow Roasted Salmon, Alton Brown’s Oven Baked Brown Rice (this is the easiest and most delicious way to cook brown rice, in my opinion), and Stir-Fried Bok Choy with Ginger and Garlic. For dessert, I’ve got some Chocolate Hazelnut Pudding chilling in the fridge.
To go with the Caesar Salad, I’m planning on making some Dijon Grilled Chicken Thighs. By the way, if you are on a food budget because you cook too much (I don’t know anyone like that…of course); boneless skinless chicken thighs cost a fraction of what boneless skinless chicken breasts do, and stay moist and tasty with a variety of cooking preparations.
I’m also hoping to make a Bean and Collard Green Soup with a smoked turkey wing I picked up from Whole Foods Market in Fair Lakes. They have a huge smoked section there where you can purchase anything from barbeque to a whole smoked duck. Smoky goodness sold by the pound.
Hopefully I can report back soon, with pictures!
Have a good weekend and Happy Cooking!