I have to admit - this week was kind of tough! Lo Gung was traveling all week, and it was really hard to get up the gumption to make an entire meal...for myself and a toddler. I think we did pretty well, though! I wanted to make something that felt "Southern." I don't think my grandmother's roots get NEARLY enough tabletime in my house. I wanted to explore my Welsh roots with a faux-sausage recipe I found this week, too, but I just ran out of time! There is still a quarter of my loaf of bread left, and we're going to toast it and eat it with my father's Crab Dip recipe tonight. Yummy!
On the menu -
Pioneer Woman's Yogurt Chicken (adapted, because I wanted to use what I had on hand*)
Garlic Creamed Spinach
Mashed Carrots (with a little whole milk and brown sugar)
No-Knead Bread with Blueberry preserves
* I omitted the fresh parsley from the yogurt mixture and used seasoned (regular) breadcrumbs...again, it's what I had on hand. I also used a few chicken drumsticks, instead of chicken breasts. YUCK. My meat ended up tasting really gamey, but I think it was a meat issue rather than a preparation issue. I'll definitely use boneless, skinless chicken breasts next time!