Our crazy August of travel has come to an end. We returned late last night from a SUPER fun weekend in Seattle. Sans kiddos. My sister-in-law got married on Saturday and the wedding festivities were so. Much. Fun! The weekend was a bit more leisurely than I was expecting…in the best way possible. Between doing all the fun things, I was able to sneak in a few runs. I love running in Seattle – or anywhere other than where I live, for that matter!
I will say, going from EST to the west coast is a brutal time change. That said, I was able to sneak in those runs because I was up so dang early! Fortunately, the adjustment back hasn’t been as painful as I was anticipating. A day of travel is always exhausting, so the transition back to work today was tolerable.
The weekend was spent eating TONS of great food. Ciudad, Bottlehouse, and The Corson for any Seattle locals. I’m not sure which restaurant was my favorite, but the margaritas we had Friday night…I think those were the best margaritas I’ve ever had! I’m normally not one to indulge in the empty calories, but it seemed wedding weekend appropriate.
The food at the wedding was DIVINE. Everyone in attendance was obsessed with the salmon. Naturally, I had to put salmon on the menu this week. While not “Corson good”, it was definitely very good! The girls agreed.
I stayed up especially late last night to fill my Shipt grocery cart with groceries for the week. We didn’t come back to quite as many zucchini so I didn’t feel the pressure of weeks’ past to include 84 zucchini recipes in a span of 7 days. (Seriously, I’m not complaining. I know fall is like 2 seconds away and I’m NOT HAPPY ABOUT IT).
If you are up for a KILLER zucchini recipe, however – THIS ONE. Make it NOW. So simple, so good. All of us gobbled it right up and the leftovers were enjoyed by our kids and nanny while we were in Seattle. I was secretly hoping some would be in the fridge for a questionable serving of leftovers 6 days later. I was willing to risk it – these must go on the menu STAT!
- 4 medium zucchini, sliced in half length-wise
- 1 Tbsp olive oil, divided
- 2 garlic cloves, minced
- ½ red onion, finely diced
- 1 lb (about 2½ cups) shredded rotisserie chicken (skinless)
- ¾ cup BBQ sauce
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup chopped cilantro
- 4 green onions, sliced
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
- Use a spoon to scrape out the tender centers of the zucchini, leaving a ½ inch rim to create a well in each zucchini. Place each zucchini boat on the baking sheet and brush each zucchini with ½ of the oil.
- Add remaining ½ tablespoon of olive oil to a medium skillet and place over medium heat. Oncce hot, add in onions and garlic, and saute for 3-4 minutes. Transfer to a large bowl then stir in shredded chicken, BBQ sauce and ¾ cup shredded cheddar cheese; mix well.
- Spoon bbq chicken mixture evenly into zucchini boats. Top the zucchini with the shredded cheese.
- Bake for 40-45 minutes or until zucchini is tender-crisp. Sprinkle the tops with cilantro and green onion before serving.
Weekly Menu: August 25th – 29th
- Sunday: Cliff Bar on the way home from O’Hare (a few potato chips too – oy!)
- Monday: Honey Mustard Salmon in Foil with lemon pepper green beans and spaghetti squash
- Tuesday: Slow Cooked Beef Ragu with Pappadelle
- Wednesday: Grilled Greek Chicken Skewers with pita, hummus, and Greek salad
- Thursday: leftovers/out