Wednesday, March 6, 2013

Menu Monday on Wednesday

Oopsie!  Missed Menu Monday again!  Maybe Mondays aren't the best day for me to plan to blog?  Obviously.  Anywho...we had some yummy goodness at the Brooks' Casa this week, so still wanted to share!

Baked Salmon and Greek Couscous -

We marinated the salmon overnight in a little olive oil, balsamic vinegar, and McCormick's Mediterranean Blend seasoning and then just baked it for about 20 minutes.  We served it with couscous mixed with olive oil, feta, tomatoes, and black olives.  This was the first time I'd made couscous (easiest side dish ever, by the way) and it most definitely will be playing a larger role in our meal planning.  We ate the couscous for lunch a few times and it got more delicious as the days went by!

French Dip Crescents with Au Jus -

These were just OK.  The cresecents were still a little doughy on the inside and and the roast beef was dried out from cooking so long.  The au just was just OK too.  Because we didn't make our own roast, we didn't have any pan drippings so the au just was made from beef stock.  Not sure we'd make these again.  The roast beef paninis we made a few weeks agao were WAY better.  I used THIS recipe for the crescents and THIS recipe for the au jus.

Bangin' Grilled Shrimp -

We've made the original Bangin' Good Shrimp recipe from Skinnytaste a few times before, so this time we tried the grilled version and they were just as tasty.  These would make for a good summer shrimp dish.  We ate a little leftover couscous with the shrimp, but I think they would be super delicious as lettuce wraps!

Baked Chicken Fajitas -

We've all seen this recipe on Pinterest right?!  We finally tried it and it was a winner!  It was very easy to throw together, very little mess to clean up, and leftovers were just as good the next day.  They'd make for an easy meal for a big group.  We will absolutely make these again.

Shrimp Po Boys -

So, so yummy!  Easy breezy, too. I coated the shrimp in a little corn starch and Tony's Chacheres seasoning and cooked them in a bit of olive oil, and they were PERFECT!  The right amount of spice and crisp without being too bready.  We toasted up some French bread and added lettuce, tomato, and mayo.  These will be making a repeat performace.  A lot.

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