Today is the first day of our Spring Break and we hope to take advantage of it with some short day trips this week so I’m planning some relatively simple meals for the week. We have some leftover corned beef, cabbage, and mashed potatoes so I’ll be trying to use those up in some interesting ways.
Monday: Our take on Guy Fieri’s Irish Nachos. Start with waffle fries (baked per package instructions) instead of tortilla chips. Top with diced corned beef, 2 kinds of shredded white cheese (I like Swiss and Mozzarella), and bake until cheese is melted and bubbly. Then top with sour kraut, green onions, and thinly sliced red or banana peppers and drizzle with a sauce made of sour cream, horseradish, and Dijon mustard before serving. For Guy’s original recipe click here.
Tuesday: Colcannon Potato Pancakes with yesterday’s sour cream sauce and sour kraut. I make my colcannon with butter braised cabbage and bacon mixed into my mashed potatoes. So I’m just going to add a scrambled egg, a sliced green onion, and some flour to our leftovers, form them into patties, and pan fry until golden brown. I think they’ll be great with that sour cream sauce from yesterday’s nachos. Sour Kraut or a mixed greens salad with vinaigrette would be a nice accompaniment.
Wednesday: Potsticker Soup and Asian Noodle Salad. I’m simply going to boost the flavor of some chicken stock with soy sauce and sesame oil then add potsticker dumplings, spinach, and top with green onions before serving. The salad will be lettuce, cooked rice noodles, shredded carrots, sliced cucumbers, and green onions topped with an Asian vinaigrette made with peanut butter.
Thursday: Cobb Salad with Ranch Dressing. Shredded iceberg lettuce topped with rows of chopped boiled egg, avocado, roasted chicken, green onions, tomatoes, and blue cheese (or any shredded cheese; the girls like cheddar or Colby). I don’t know if there is a traditional dressing for this salad or not but we like it with Ranch.
Friday: Our version of Giada De Laurentis’ Lemon Shrimp Pasta, garlic toast, and Salad with Lemon vinaigrette. We prefer this on Angel hair pasta, so cook it according to package instructions and save some pasta cooking water. Sauté shrimp and set aside. Make “sauce” by whisking together: 2/3 cup each olive oil and shredded Parmesan cheese, 1 tbsp. lemon zest, and ½ cup fresh lemon juice in a large bowl. Add pasta, shrimp, and reserved pasta water (if needed) to sauce and toss to combine. Salt and (white) pepper to taste. Garnish with fresh basil, fried capers, and more Parmesan Cheese. Serve bread and salad to round out the meal. For Giada’s original recipe see here.