Last week, I was developing a new recipe for homemade corned beef. After my second attempt, I think I have it down! So stay tuned for a new St. Patrick’s Day recipe coming soon. I had an extra brisket in my fridge, so my family will be excited about tonight’s dinner. I’m making a variation of this Instant Pot Brisket and my house smells fantastic. Equal parts red wine vinegar, beef stock and ketchup will make a tangy sauce. I’ll roast broccoli and fingerling potatoes for the side.
I have a bunch of jalapeños to use up, so I’m making one of my favorite sauces for tacos. It’s amazing so give it a try. We will drizzle the creamy jalapeno sauce on the tostadas. We have crunchy shells that we’ll layer with refried beans, chipotle-lime roasted cauliflower, shredded chicken, cabbage and avocado slices. Use a rotisserie chicken to make it easy, or make this super easy salsa verde chicken. Cut the amount of salsa in half if you want it more shredded and less salsa-y.
This preserved lemon pasta sounds so good, but we had udon noodles on Monday so I want something lower-carb. Plus, I have a cocktail and dessert class for my Basics I students today, so a healthy dinner is in order. That spicy kale salad with peanut dressing sounds like it would be perfect with simple sheet pan salmon on the side. Or make this panko-crusted cod that I shared on Instagram — it’s so easy and fast.
By the end of the week, I’m toast. Tonight I’m keeping it really easy with a big pot of healthy lemon chicken soup.