This week is a little weird for me since Mr. Crumbs is out of town. I thought I knew what I was cooking for the week when I did meal planning for the month, but a few things have changed since then: the pancakes I was going to use from the freezer have been eaten, I’ve re-thought planning a PB&J night since that’s my back-up for failed meals, Wednesday doesn’t have to be “quick and easy” this week and we probably won’t be able to visit Mr. Crumbs after all, so I need to plan for Saturday night.
Considering I have a full pantry (and three open jars of pasta sauce in my fridge), I’ve revised my plan. I’m not 100% sold, but we’ll see what happens. The planner in me is fully prepared to throw the plan out the window… maybe.
(S) Date Night Dinner
(M) Scrambled eggs, Pumpkin Apple Pancakes (batch-cooking, recipe coming Wednesday), Sausage links
(F) Lou Malnati’s frozen pizza (courtesy of my grandma)
(S) Chicken Sandwiches, home fries and fruit
Today’s recipe is a knock-off of a dish my step-mom makes. She’s an amazing cook and makes a killer Caesar dressing. No joke, she often makes more than necessary for the meal so that Mr. Crumbs has some leftover for his weekday lunch salads.
Hmmm… mental note to see if she’d be willing to share her recipe so I can share with you…
Anyway, corn is another Spring/Summer vegetable that doesn’t need much of anything to be added to it in order for it to be good (unlike brussel sprouts!). This recipe takes a deliciously sweet vegetable and transforms it into a savory one. It may not have many ingredients, but it provides ample flavor for any meal, including our taco night and leftover taco salads!
olive oil to saute
2-4 garlic cloves, minced (suit your taste)
1/2 onion, diced
1/2 bell pepper, diced (any color)
3-4 ears corn, kernals cut off (or 1lb frozen kernals)
red pepper flakes
In a saute pan on med-low heat, cook garlic and onions in olive oil until onions are not quite translucent. Add pepper and cook until onions are translucent and peppers are soft. Add corn and continue to cook until corn is cooked through. Add a decent shake of red pepper flakes, plus salt and pepper to taste.
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