Salty, Sweet, and Spicy Gameplan

MENU: Salty, Sweet and Spicy

Day 1
Olive Tapenade Crusted Chicken
Quinoa with Roasted Garlic, Roasted Red Peppers and Basil

Day 2
Chicken Breasts with Glazed Peaches and Fennel
Corn Muffins in Poblano Cups

Day 3
Drunken Clams over Capellini

Meal #1
Olive Tapenade Crusted Chicken

• In a blender, combine all the olives, parsley, capers, thyme and anchovies.
  
• Place all the chicken on a baking sheet. Top only 4 with the mixture and the remaining 4 with salt and pepper.
  
• Wrap garlic cloves with foil and place on the same baking sheet and roast.
  
• Quinoa with Roasted Garlic, Roasted Red Peppers and Basil
  
• Cook quinoa with water and salt. Fluff with fork and add chopped peppers, 1/3 of the roasted garlic (reserving the rest for another meal), chopped basil and season with salt and pepper.
  
• Plate quinoa with the crusted chicken, reserving the rest for another meal. Enjoy!

Meal #2
Chicken Breasts with Glazed Peaches and Fennel

• Saute red onions and fennel. Add reserved chicken, canned peaches, chopped rosemary and simmer. Serve with Poblano Cups.

Corn Muffins in Poblano Cups

• Made corn muffin mix according to directions. Add cheese blend, pimentos and cilantro to the mix and thoroughly combine.


• Divide, evenly, among the poblano halves, arrange on baking sheet and roast.
  Serve with chicken and enjoy!

Meal #3
Drunken Clams over Capellini

• Cook capellini to al dente. Drain, reserving pasta water.


• Saute shallots and half of the reserved roasted garlic cloves.


• Add beer and clams to skillet and simmer.


• Add pasta water to clams. Remove from heat and add chopped parsley and parmesan.


• Serve over capellini, alongside dinner rolls and a salad. Enjoy!