This week brings August.
Know what that means?
(School starts soon!)
Here is my meal plan for the week:
Monday: Maple Venison Chops
Tuesday: Fish Tacos with Avocado Cream Sauce
Wednesday: Family Dinner
Thursday: Enchiladas with Tomatillo Salsa
Friday: Dinner @ a friend's house
Saturday: Garlic Whole Chicken
Sunday: Family Birthday Dinners
This week brings a lot more cooking than last! I'm a little bit excited for it!
Last week, we had some friends over for dinner. We made venison burgers and, for the vegetarian, portobello mushroom burgers.
What you need:
- 4 portobello mushrooms
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 2 tbsp. rosemary
What you do:
- Wash the mushrooms and remove the stem. Place the mushrooms on a plate.
- In a separate bowl, mix together vinegar, oil, and rosemary.
- Brush the marinade over each mushroom cap.
- Place the mushrooms on the grill for 7 to 10 minutes. Brush the extra marinade over each mushroom as needed.
While I am not a vegetarian, I ate a mushroom cap as a bun for my venison burger. It was delicious!