March was not the most exciting food month ever. I was working more often AND both of our cars ended up getting wrecked (which made grocery shopping trickier, even after we had a rental car). That translated into fewer home cooked meals and more Chipotle. Jake and I still got a respectable amount of cooking done, but instead of sharing everything, I’m going with the new recipes I tried (going for one new recipe each week) and a few highlights:
I already shared some of March’s eats here, including this awesome almond crusted rosemary chicken.
Jonas and I made stove top mac and cheese together for the first time. I started with this one pot mac and cheese recipe but kind of winged it for parts so I’m not even sure I’ll be able to replicate it. Eliza voted that it even better than good as the frozen Trader Joe’s kind, which she loves deeply, so hopefully I’ll be able to figure out how to re-make it later.
I had the intention of making slow cooker red beans and rice for Mardi Gras, but ended up making it a few weeks later in the month. It was fun to celebrate anyway. This stuff was crazy amazing but made SO MUCH. I froze single servings of the leftovers for lunches, so I’m hoping that it holds up well after freezing.
Also, it is so wonderful to do the bulk of the cooking in the morning when I have energy vs. at night when I’d rather be taking a nap. Hah!
*The only change I made to the recipe was subbing green bell peppers for red ones, because I’m not a huge fan of the green.
I don’t have a whole lot of desserts up my sleeve, so I tried to give Pineapple Upside Down Coffee Cake a go. Didn’t love it. I used fresh pineapple rather than canned so I had to sub out some of the ingredients, so that could be why it didn’t turn out, but the texture of the cake wasn’t pleasing.
I’ll stick with my tried and true Peach Upside Down Cake next time and will just switch out the peaches for pineapple. (It’s really good with strawberries too!)
Other delicious things we made this month include banana bread (which Jonas made with minimal help from me), several homemade pizzas using this dough, my favorite strawberry spinach salad with mission valley dressing, tequila lime chicken (without the tequila), and buttermilk pancakes Better Homes and Gardens New Cookbook*, subbing sour milk made with fresh lemon juice for buttermilk.
We like to have brunch on the weekends, and we like Happy Gillis so much that we went twice. To get the exact same thing. They have this amazing breakfast sandwich. It’s just bacon, egg, and cheese, but the quality of the food (and the bread!!!) elevates it. Also, there’s some sort of sauce on there that I’m guessing is a Dijon aioli. Yuuuum. I actually might go get another one right after hitting publish.
We’ve had REALLY good luck with the places we find through Diners, Drive-Ins, and Dives. Check to see if there are any restaurants they’ve covered near you!
Lastly, we started our weekly Farmer’s Market trips back up. These are the hauls from the last two weeks of March.
What have you been savoring lately? Any good recipes to share?