Week 19: Five Ingredients or Fewer

  • Grilled Chicken Legs
  • Cous Cous
  • Onions
  • Grilled Asparagus
  • Garlic Herb Blend

Fairly self explanatory on this one. I don’t why I stuck with five ingredients overall, but it worked. It wasn’t a great meal, but any excuse to have friends over and challenge myself to figure out how to cook with such restraints is welcomed.

All I did was sweat the onions and par cook the asparagus, then added the cous cous. The grilled chicken was rubbed with the herb blend.

Week 18: Salad

Cucumber Salad  – I don’t remember

BBQ Chicken Salad – chicken baked in bourbon bbq sauce, served on toast points with dill slices

Mushroom and Spinach Salad – spinach and mushroom cooked with garlic and onion served on bacon with goat cheese

Deviled Tuna Salad – tuna with mayo, dijon, sweet relish, onion, paprika, and pepper served in hard-boiled eggs

Carrot and Blueberry Salad – shredded carrots with blueberries and honey served on filo squares

German Potato Salad – red potatoes with bacon, parsley, sugar, and cider vinegar served on sliced brats over rye toast points