Menu Plan for the week of February 21

Sorry about my absence over the last couple of weeks.  We have been pretty busy in Casa Gooch.  Mr. Gooch has been taking studying and taking mid terms, I have been working on odds and ends around the house and we have been eating with my folks or on the fly a ton. 

However, Mr. Gooch is on Spring Break this week and it is his long week at home so I am back on the wagon this week. 

Sunday:  Breakfast for Dinner aka Pancakes
Monday:  Soy-Marinated Chicken (a new recipe for us)
Tuesday:  Beef Meatballs in Marinara over Pasta
Wednesday:  Smokey Crockpot Brisket
Thursday:  Leftovers
Friday:  Stovetop Taco Pasta
Saturday: Leftovers

Bonus Recipe:  Chicken Stew (a recipe I have been muddling over in my head for a couple of weeks so I am goig to try to see if it works)

Balsamic Roasted Potatoes - A Tasty Twist on the Usual Potato Roast

I have said before, I love potatoes.  I think it is in my DNA (being part Irish and all).  So when I saw this recipe for Balsamic Roasted Potatoes, I just knew I had to try it.  You see, along with my love of the tuber, I am developing a deep abiding love for balsamic vinegar. 

Just one more reason why this food blogging is a great thing, it exposes you to flavors and spices you may not have experienced before.  Balsamic vinegar falls into this category.  I don't think I had ever had it before two years ago.  But then again, two years ago, I only had four recipes in my cooking repitoire (and one of those was for Tollhouse cookies). 

Back to the potatoes, I liked them...alot.  Mr. Gooch...not as much.  I do think that next time I make them, I will add some rosemary to the mix.  I just didn't think the thyme had enough punch to hold up against the balsamic. 

Balsamic Roasted Potatoes
(Source:  Proceed with Caution)
Ingredients
1.5 lbs Yukon gold potatoes, cut into small pieces
3/4 C chicken broth
1/4 C balsamic vinegar
2 tsp dried thyme
Salt and fresh grond pepper

Directions
Preheat oven to 425 degrees.
In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper.
Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.