weekly menu review: june 13-17, 2016

monday - roasted corn and sautéed leek flatbread

recipe inspiration: corn and sautéed pizza boats from spoon fork bacon

ways I altered the recipe:

1. used four flatbreads instead of french bread boats because we had flatbread in the pantry 

2. used 2/3 cups of frozen corn instead of fresh corn

3. used shredded italian five cheese instead of mozzarella because we already had it in the fridge

4. added one diced red bell pepper and one sliced avocado because they were about to go bad

5. sautéed the leeks in butter (original recipe doesn't specify what to cook the leeks in)

6. i baked my flatbreads at 350 fahrenheit for 20 minutes instead of 400 

thoughts:

- the flavors were delicious together! in my opinion, its hard not to love sautéed leeks... plus the corn and red bell pepper added a nice fresh crunchy element. I didn't have avocado or cheese on my flatbread because they make my tummy hurt but tom said the avocado was a perfect compliment to the crunchy veggies and that cheese is necessary to keep all the ingredients bound together on the crust ha. he suggested that we add bacon because bacon makes everything better. if it were up to tom, we would have bacon on everything. doesn't sound bad to me! 

- the flatbread was a little thin/hard so I do think a thicker crust or the original french bread boat is a better idea to hold all the toppings. 

rating: 3 out of 5 stars

make again? sure! with different crust though and maybe some bacon :)

tuesday - basil sweet potato noodle miso carbonara

recipe inspiration: corn, feta and basil sweet potato noodle carbonara from half baked harvest

ways i altered the recipe:

1. used 5 oz of pancetta instead of bacon

2. 2 cups of frozen corn instead of fresh corn

3. 6 cloves of garlic instead of 2....

4. add feta on top of pasta as a garnish for tom - not mixed into sauce because i don't eat cheese

5. did not add toasted almonds or avocado

6. cooked the sweet potato noodles for 10 minutes instead of 5-8 minutes

thoughts:

- the pasta needs more pancetta or bacon! I would double the amount (at least)

- flavors were spot on! combo of bacon grease, garlic, red pepper flakes, egg sauce with miso, lemon juice, and fresh basil... YUM.

- cook noodles longer than suggested... I cooked our noodles for about 10 minutes and honestly they could have cooked for more like 12... 

- i really don't suggest adding the avocado... after trying the pasta, i think this would be a really weird addition. toasted almonds would definitely be a nice touch though!

rating: 4 out of 5 stars

make again? definitely! add more bacon or pancetta though!

wednesday - spicy corn gazpacho

recipe inspiration: sweet corn gazpacho from spoon fork bacon

ways i altered the recipe:

1. 3 cups of frozen corn instead of fresh corn

2. medley of cherry tomatoes, not just yellow

3. added one jalapeño

4. 8 garlic cloves instead of 2 to 4

5. used whole can of white beans, not just half

6. one teaspoon of cayenne pepper instead of half a teaspoon

7. 2 teaspoons of freshly grated ginger instead of one

9. only used minced cilantro, corn kernels, and olive oil for garnish, no radish sprouts

thoughts:

- super easy to make! literally took me like 10 minutes...

- the consistency was perfect but overall it was not very flavorful... i even added jalapeño and doubled most spices for this recipe and it was still missing something... 

rating: 1 out of 5 stars

make again? nope.

thursday - portobello steaks with avocado chimichurri

recipe inspiration: portobello steaks with avocado chimichurri from minimalist baker

ways i altered the recipe:

1. doubled the amount of paprika (1/2 teaspoon instead of 1/4)

2. 6 garlic cloves instead of 3 for both the mushrooms and chimichurri

3. used one tablespoon of stubb's bbq sauce instead of steak sauce

4. added one tablespoon of lime juice to the chimichurri

5. baked the mushrooms in the baking dish (covered in sauce) for 15-20 minutes at 350 instead of cooking them on a skillet. 

thoughts:

- Holy bananas these were amazing!!!!!!!!!!!!!!!!!! like i could have eaten ten of these and still wanted more. omg so good. 

- the mushroom marinade is literally drinkable. the combination of balsamic vinegar and bbq sauce is sweet and tangy and gets my taste bud's panties all up in a ruffle. 

- avocado chimichurri = genius. the avocado adds such a nice creamy element to the very earthy chimichurri. I don't know if will ever make normal chimichurri again... 

- i definitely recommend baking the portobello caps like i did... i don't think they would stay as juicy if you cook them in a skillet. I used a pastry brush to coat all sides of the caps and then poured the extra marinade in the top of each mushroom so that while they baked, the marinade just seeped in to the mushroom make them ridiculously juicy and full of flavor. 

rating: 5 out of 5 stars

make again? OMG YES! and inviting all my friends over to eat this too. would definitely make a grain to go with this like coconut couscous or quinoa.

friday - tom's epic burgers

with homemade deep fried onion straws, grilled brown sugar pineapple, crispy bacon, and sautéed jalapeños on a brioche bun + grilled asparagus and extra onion straws on the side

recipe inspiration: tom's imagination

ways i altered the recipe: none; tom did all the cooking/grilling and it was lovely

thoughts:

- OMG burger heaven.

- homemade deep fried onion straws are: 1) not that difficult to make 2) the most amazing thing in the world

- grilled brown sugar pineapple slices... sweet and tangy. my favorite!

- bacon and jalapeños.. yes please!

- brioche bun. always.

- best flavor combination on a burger that i've had to date. crunchy deep fried onion straws with sweet and tangy pineapple plus fatty bacon and and spicy jalapeños.  seriously burger heaven. 

rating: 5 out of 5 stars

make again? he better make these for me again!

sunday - mango habanero glazed spare ribs

[moved this recipe to sunday so i could cook it for my dad for father's day]

recipe inspiration: mango-habanero glazed spare ribs from spoon fork bacon

planned edits:

1. use peach mango pineapple juice instead of just mango juice

2. can of diced garlic tomatoes instead of crushed

currently making this recipe as we speak so stay tuned for this review :)