Between the meals of Prego sauce and spaghetti or pancakes and eggs, I managed to make a few more favorites this month.
First was this amazing sheet pan chicken tikka that we all loved. Anything that is one pan full of goodness, popped in the oven is a win these days and this will definitely be a staple for the Lacy family. I marinated the chicken overnight and it is worth buying all of the spices to get the fullest flavor. Edith and I both looooved the pickled red onions on top, so much so that I’m now obsessed with them and always looking for new ways to use them. Avocado toast with pickled red onions? Yes please.
Buttermilk Roast Chicken
I was so happy about this one-pan thing that I made her buttermilk roast chicken the next week. Anything with buttermilk is my kind of food.
Speaking of buttermilk (and Smitten Kitchen…), I recently made her everyday chocolate cake, which is kind of like a cake in the form of a quick bread. My chocolate and cake-loving husband was a bit skeptical about its lack of icing, but pronounced it excellent, as I was pretty certain he would. Because buttermilk. And Smitten Kitchen.
Black Bean Soup
And finally, lunch is the constantly-dreaded meal in this house. Edith has made it a bit more bearable by finally deciding that peanut butter and jelly is worth her time (thanks in large part to homemade jelly from Grandma, I am sure!) so now it’s just me that has to work to find something worth the effort for lunch. Enter black bean soup. My mother would whip this up regularly for lunch on many a school day, so inspired by her, I made it last week while Edith ate breakfast and enjoyed it for a few days. I also had leftover homemade chicken broth in the refrigerator, and I am certain that adds an excellent flavor. When there isn’t sherry around, a splash of red wine vinegar is a decent substitution plus all the lime juice. This soup makes lunch easy, and makes me not resent lunch for its necessity, so I will definitely be making it again.