Last weekend was crazy, since Mr. D was on his guys trip, I had a slumber party with my girls, going out until 4am. And Sunday I didn’t wake up until 1pm.
I did make lunches though but just got too lazy to post them :p
I made baked pork ribs, chicken breast rolls, and stir-fry “noodles” (spaghetti squash)
Baked pork ribs
1.5 lb pork ribs
Juice from 2 limes
1 teaspoon of thyme
2 tablespoons of smoked paprika
1 teaspoon of garlic powder
3 teaspoons of salt
2 to 3 teaspoons of honey
Mix all the ingredients together and let them marinade overnight.
Preheat the oven at 375F.
Oil a baking sheet and bake them for an hour and 15 mins. Turn them every 30 mins.
Chicken breast rolls
2 pieces of chicken breast (pound them to about 1/2 inch thick)
3 tablespoons of sliced almonds (I used salt and pepper flavored)
1 bunch of beet greens
1/3 cup of cheese curd
Saute some beet greens with salt and pepper. Let cool.
To assemble, put 1.5 tablespoons of almonds and cheese curd on each chicken breast.
Then add the beet greens and roll them up like an egg roll. Tie them with some kitchen twine.
Bake them at 350F for an hour and 15 mins. Flip them after 30 mins. After an hour. Raise the over to broil and cook for another 10 mins.
Done! Cut them up and serve 🙂
I have also baked some potato to accompany my chicken rolls.
Baked fried potatoes
1 lb of small potatoes (red skin)
1 tablespoon of thyme
Bring a big pot of water to boil. Add enough salt to make it like sea water.
Add potatoes in and cook for 10-12 mins, or until they are almost cooked through.
Preheat the oven at 400F.
Spray the baking tray with olive oil. And place the potatoes on the tray and leave some room between each potato.
Put some force on each potato to make potato cake.
Season with salt and pepper and thyme.
Spray some olive oil on top.
Bake them for 20 to 25 mins until golden brown.
Stir-fry “noodles” (spaghetti squash)
1/2 of a spaghetti squash (microwave it in a deep plate with an inch of water for 15 mins, then use a fork to loosen them up, you got yourself some “noodles”)
1 cup of bean sprouts
1 cup of oyster mushroom (diced)
1 small bunch of chard (sliced)
1/2 cup of salami (diced)
3 stalks of celery (diced)
2 jalapeño (sliced)
1/3 of an onion (sliced)
2 tablespoons of sake
1 tablespoon of soy sauce
In a big pan over high heat, add a tablespoon of olive oil. Then add the salami and cook for 3 mins.
Add onion and jalapeño and cook for another 3 mins, until they are soften.
Add in the mushrooms and brown all side. Season with salt and pepper. Then add celery and sake. Cook for another 5 mins.
By the all the sake is evaporated, add the spaghetti squash. Season with salt and pepper and red pepper flakes.
Finish by adding chard and bean sprouts and soy sauce.
Duck's Kitchen 