My wife and I are really excited to see how many dinners we can cook at home, in a row, this week. My goal is to get us through Friday with a dinner out on Saturday. We shall see…
Sunday’s dinner was a (cast iron) pan fried NY steak, a steamed artichoke with lemon butter, and some roasted asparagus. I really wanted to be sure we used up the veggies in our refrigerator. I picked up a pretty decent 16oz steak direct from the butcher counter for us to share and it ended up being the perfect amount.
Monday’s dinner (above) was grilled corn, black bean, and cheese enchiladas. Originally I was planning on making just plain cheese enchiladas but, last minute, decided to “southwest” them up a little. I cut the corn from the cob right after grilling. It was perfectly charred yet still nice and sweet. It made for a great addition to the enchiladas. I briefly thought about adding some green chiles too but, I think I was distracted by a phone call or something because I forgot all about it (and didn’t remember again until we were eating them).
So far, two dinners. And so far, both have been very very good.