Last Monday we started the week with Oriental flavors with a twist.  Out came the spiralizer and the zucchini.  After making a mound of zoodles, I followed the recipe from Skinnytaste and voila’ we had a tasty rendition of Kung Pao flavors.  This accompanied by the Asian Ramen Salad hit the spot.  A Hit.

http://www.skinnytaste.com/2014/08/kung-pao-chicken-zoodles-for-two.html

Tuesday.  Dinner out and Kitchen closed

Wednesday  Family Dinner.  I decided since both families would be gone on separate road trips for Spring break thus celebrating Easter apart, that I would take some additional time to make an Easteresk meal before we left.  This Cajun Pork with the pineapple glaze was intriguing to me on several levels.  The depth of flavor possibilities sounded appealing.  I was also curious about brining the tenderloins.  I made two tenderloins for the crew.  The pork was absolutely delicious and to a person we all agreed that this was a hit.

http://www.carlsbadcravings.com/cajun-pork-with-tangy-pineapple-glaze-recipe/

I prepared Glorified Cabbage, a recipe that I have had for years handed down to me from my aunt.  I had purchased several heads of cabbage last week when it was on sale for St Patrick’s Day and this has always been a family favorite.

http://www.gimmesomeoven.com/asian-broccoli-salad-peanut-sauce/

I had a whole bag of fresh broccoli from Costco that needed to be used by the end of the week and I had several interesting recipes on my Looks Good Enough to Try board.  The Asian Broccoli salad seemed the best rendition to pair with the pork.  I made a huge bowl of this salad and it disappeared in an heart beat.  Everyone raved.  Even if you aren’t a broccoli lover, this is a Hit.  I will mention that the dressing definitely needed to be thinned with the additional hot water.  This salad is a keeper.  It would be great in the summer with grilled chicken.

Thursday

http://lecremedelacrumb.com/2015/09/slow-cooker-chicken-marsala.html

I made the new recipe for Chicken Marsala for several reasons.  First and foremost I had mushrooms that needed to be used prior to our week long road trip.  Secondly, I wanted a no fuss meal so that I could get the packing and prep done for the trip.  This dish was extremely easy to make, however my sauce did not thicken up as I would have liked.  The ‘Ole Buckeye said it was “good”, which is similar to him saying “nice”.  In other words he ate it and would have preferred something else.

I already have a good Chicken Marsala recipe from Emeril, so I will revert to it in the future.

The mashed cauliflower however was excellent and will be the new “go-to” cauliflower recipe.  It was as close to mashed potatoes that I have been able to achieve.  Delish.

http://www.justataste.com/mashed-cauliflower-cheese-and-chives-recipe/

To complete this meal we had roasted broccoli and a tossed Arugula and Romaine salad with tomatoes, red pepper and red onion.  I have a great Vidalia onion dressing that complemented this salad perfectly.

Friday

We are on the road!!!  Norfolk to Savannah.  Details to come!

I love to pack a few treats for the trip.  You know, tasty treats to snack on in the car to avoid a stop or prolong the need for one.

I had the ‘Ole Buckeye make a batch of his famous guacamole.  We packed some leftover brownies, chips, fruit, buns and a barbecue made from an old family recipe using left over meat.  I chopped up some left over pork and packed it up to go.  I also made the pasta salad below.  All in all, we had enough food to create some happy eating on the road.

http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad#mr-livefyre-ratings

I will post the details of our road trip in the weeks to come.  I hope to include not only our eating and drinking, but lots of helpful information on traveling south to Savannah from Norfolk.  Spring Break…Yeah!