Our baby girl is 10 months old today!
Two more months until we can celebrate her first birthday. I never thought that I would ever throw a birthday celebration that included the color pink!
We’ve tried a few new recipes lately. This was a hands down winner- everyone has asked me to make it again.
Remember the strange vegetable that I used for the first time last week?
It was celeriac (or celery root). I’m not sure what I was thinking, but I CANNOT stand celery. I’m not sure why I was surprised when I bit into the first bite of the Brie & Roasted Winter Vegetable Casserole and it tasted like celery?! Duh. I would make the dish again, but use less (or omit altogether) the celeriac and use more of another one of the vegetables. One tip for making this casserole: use a strong Brie or other cheese.
The Brie I picked was a brand we had never tried and was pretty much flavorless. We couldn’t even tell it was in the dish. Oh and the casserole would be great as a side dish to meat or salad. Not necessarily the best for a standalone meal.
This Week’s Menu:
- *Slow Cooker Honey Sesame Chicken, steamed broccoli & rice
- Crock Pot Chili & Cornbread
- *8 Layer Casserole
- *Butternut Squash, Arugula & Bacon Quiche
- Buffalo Chicken Tacos
- Creamy White Chicken and Artichoke Lasagna & salad w/balsamic vinaigrette
*Denotes a recipe I’m trying for the first time.
I’m sharing my menu over at I’m an Organizing Junkie this week!