This week was all about recipes that packed a punch. I made three completely different dinners, but each one was filled with big, bold flavors.
1. Bold Buffalo: Baked Buffalo Chicken Pasta from How Sweet it is. Hearty, creamy macaroni and cheese with a hint of buffalo flavor is topped with crunchy Panko bread crumbs and baked in the oven... sounds terrible right? This turned out delicious in spite of my ineptitude at making homemade cheesy sauce. For some reason my cheese sauce always, always separates. Any words of wisdom, ye masters of homemade mac and cheese?
2. Bold Garlic: Pork Chops with Garlic and Wine from The Pioneer Woman, with Parmesan Roasted Butternut Squash. This pork chop recipe had me at 1 1/2 cups of red wine. It had Aaron and 18 cloves of garlic. The combination of the two gave the chops so much flavor. We've gotten into a bit of a veggie rut (frozen corn, some sort of potato, repeat) so I'm trying to mix it up a little. This butternut squash was a nice change-up, and the hardest part about it was just peeling the dang thing.
3. Bold Thai: Thai Peanut Chicken Quinoa Bowls from Iowa Girl Eats. I made this one for the first time in September, and it was a surprising hit. Now it's becoming a new household favorite. Well, for two of us. Picky McGee (Jona) ate a few bites of quinoa (only off of his spoon, not my fork) but made a face each time. Last time he gobbled it up. You never know with that kid.
What's on your menu tonight?