THIS WEEK'S MENU

Here's your menu for the week so you don't have to think about it. Hi, I'm Kim and this is Kitchen Chemistry. Be sure to save this one. All right, let's get into it. Monday is Lasagna Soup with same-day focaccia. I got this recipe from Lacey and it's on my page already. Pro tip, if you think you're going to have leftovers, only cook the noodles you're eating that night. Tuesday is Steak & Chicken Fajitas with toasted Mexican rice. That's literally my favorite step. Wednesday is taking me back to my roots, Caribbean Stew Chicken, burnt sugar, over seasoned rice. Burn the sugar in the 8-quart stock pot. Oil on medium-high, brown sugar in, and let it foam and go dark amber right to the edge of the pot. This is the entire dish. Onion, garlic and bell pepper, 3 minutes. Drop in the whole scotch bonnet - do not pierce it. Add the broth and scrape the bottom. Cover and simmer over medium-low for 35-60 minutes, until the chicken is tender and the sauce is thick and glossy. Fish the scotch bonnet out before it spills, unless you want the spice. Serve over the rice with plenty of that sauce. Kitchen Chemistry: Burnt sugar is caramelization taken to the very edge. You can also buy browning from the store if you'd rather not chase it in the pot. Thursday, we are imagining that we are in Cape Cod with this one. Hot Buttered Lobster Rolls, Connecticut-style, with kettle chips. I don't do mayo. Keep the butter below a simmer or the lobster will become rubbery and we don't want that. Friday, we are keeping it pretty chilled. Chicken Noodle Soup, rotisserie shortcut, with honey butter cornbread. Butter and oil in a heavy pot. Onion, carrot and celery over medium for a full 8 minutes, until the onion goes translucent. Don't rush the base. Pull all the meat off the bird, then drop the carcass straight into the pot with the broth. Add the greens, seasoning, bird, bay leaves and thyme, and simmer 18 minutes. Noodles in, 6-8 minutes, until just tender. Pulled chicken at the very end, only long enough to heat through since it's already cooked. Off the heat, lemon juice and parsley, bay leaves enter. Honey butter over the cornbread while it's hot. Kitchen Chemistry: That lemon at the end is the difference between flat and bright. Long-simmered soup goes dull because the volatile aromatics cook off. A hit of acid off the heat wakes the whole pot up without tasting like lemon. All right, those are your recipes for the week. Save this one and have a good week. Bye.