I gotta admit, the holidays fell on the perfect days of the week this year. It’s turned what could have been a few days of celebrating into a several-week-long holiday fiesta. I’ve had a blast cooking, eating, and if I’m to be honest, doing too much drinking. It happens. And it’s going to happen BIG tonight. But then tomorrow, it’s resolution time, and with it healthier, smarter eating.
So we’ll have a few more indulgent meals in this recipe, then it’s going to be back to basics: healthy, quick meals for frenzied family dinners.
Monday, New Year’s Eve:
Shrimp Cocktail
Brown Butter Risotto with Lobster
Roasted Asparagus
Chocolate Fondue
Tuesday, New Year’s Brunch
Blackberry French Toast
Brown Sugar Bacon
New Year’s Dinner
Tex-Mex Black Eyed Pea Casserole
Roasted Carrots and Parsnips
Wednesday: Vegetarian
Mexican Sweet Potato Skins
Roasted Broccolini
Thursday: New Ingredient Cooking – Plantains!
Shrimp Tacos
Caramelized Plantains with Honey Peanut Sauce
Friday
Bobby Deen’s Light Baked Spaghetti
Mixed Greens with Viniagrette
Weekend Lunch
Coconut Crab and Shrimp Salad
Mango Wedges
Pita Wedges
[…] introducing eggplant to the menu. I know it’s not nearly as exotic as the duck and plantains of weeks’ past, but it’s exotic for me. I’m not a super big fan of eggplant. […]