Well, I thought about making gumbo this week in commemoration of Mardi Gras (not that we really celebrate Fat Tuesday or anything, but I love these holidays because they lend menu-planning inspiration), but then I wasn’t really in the mood for it … so that’s just how it goes.
Here's a picture of the tortilla soup I'll make. We LOVE this recipe!
Here's my plan:
1) Rotisserie chicken, broccoli w/ cheddar sauce (recipe below), pumpkin dinner rolls
2) Baked potato bar
3) Chili-chicken lettuce wraps (from Everyday Food) w/ vegetables and steamed rice
4) Emeril’s Chicken Tortilla Soup w/ homemade tortilla strips, corn casserole, green salad
5) Croque-madame, roasted asparagus, fruit
The croque-madame is something Kevin had at a restaurant and loved, so I’m going to try to recreate it. I think it’s supposed to have béchamel sauce but this time I’m going for speed and I’ll just use the suggested mayo (this week I’ll gladly take the help)!
This is the first time I'm making the chili-chicken lettuce wraps. Shannon got me a subscription to Everyday Food and I love it so far!
Here’s the cheddar broccoli recipe we like (I thought it was online but I couldn’t find it):
Steamed Broccoli with Cheddar Sauce
1 1/4 pounds broccoli
1 tablespoon butter
1 tablespoon flour
2 teaspoons Dijon mustard
1 cup milk
1/3 cup shredded cheddar cheese
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Steam broccoli; transfer to a large bowl. Heat butter in a small saucepan over medium heat until foamy. Whisk in flour; cook, whisking, until mixture darkens slightly, 2 to 3 minutes. Add mustard and milk; simmer, whisking, until thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until just melted; season with salt and pepper. Pour sauce over broccoli; serve.