I'm really excited about hosting Thanksgiving this year in our new house! Feels very grown up. Will's family begins arriving tomorrow, and I've already started cooking. Lela's stuffing is delicious but it's my first time making it so want to make sure I'm doing it right! Menu below:
Turkey- pretty standard, I'm going to try brining for the first time too!
Green Beans Casserole - I'm using the canned fried onions though. Why wouldn't I!?
Sweet Potatoes two ways: Sweet Potato Casserole and Brown Butter Sage. (I was forced into the casserole. Marshmallows. Ick.)
Louise's Kale Salad!
Lela's Stuffing! Involves slow cooked pork shoulder (either roasted or poached. I'm poaching), sourdough bread, olives, and potatoes. A lot of other ingredients, but those are the big ones. I'll post the recipe later.
For dessert, I'm making PWs Chocolate Sheet Cake! I'm not a pie person, so I told Will that he can help out in the pie department if he's jonesing for it.
I know Eli and Cris will be in Minneapolis and cooking Friday instead of Thursday. What's on the menu?
Beth, what's going in Dallas?
Louise, don't even bother telling us what's going on in Mexico. No one wants to hear it :)
Monday, November 19, 2012
Sunday, November 11, 2012
Weekly Menu 11.11.12 (BStock)
It's totally ok if you spend your days in PJs, mich- we're not judgin. You're in the last stretch of pregnancy- you can pretty much do whatever you want. I saw on Ali's instagram that you had a baby shower this wknd! How was it? What'd ya get? What do you still need?
This weekend was pretty tame for me. Had the rehearsal dinner tasting on Friday though and it was soooo delicious.
I worked out 0 times this past week and the week before (I don't count walking Fonzie as a workout) soooo that's disappointing/lazy/gross. But I'm signed up for 4 pilates classes (3 of them are cardio pilates) this coming week, so I feel good about that. I am 97 days away from wedding and not feeling very trim. One of my biggest probs is portion control, so I may attempt to start eating meals on a salad plate. Or at least promise to fill half my plate w/ only vegetables if I'm using a big plate. I also bought a groupon for acupuncture for weight loss so THAT should be... interesting.
Here's what's on my menu this week:
Sun- Stuffed poblanos (I have leftover rotisserie chicken to get rid of) - no cheese
Mon- Baked pecan-crusted cod with roasted broccoli
Tues- Crock pot tikka masala with curried spinach- first time trying this recipe.
Weds- Cajun grilled whole fish with asparagus and dirty rice (so easy)
Thurs- Ryan promised to cook something healthy :)
Fri- We almost never stay in to cook on Fridays
This weekend was pretty tame for me. Had the rehearsal dinner tasting on Friday though and it was soooo delicious.
I worked out 0 times this past week and the week before (I don't count walking Fonzie as a workout) soooo that's disappointing/lazy/gross. But I'm signed up for 4 pilates classes (3 of them are cardio pilates) this coming week, so I feel good about that. I am 97 days away from wedding and not feeling very trim. One of my biggest probs is portion control, so I may attempt to start eating meals on a salad plate. Or at least promise to fill half my plate w/ only vegetables if I'm using a big plate. I also bought a groupon for acupuncture for weight loss so THAT should be... interesting.
Here's what's on my menu this week:
Sun- Stuffed poblanos (I have leftover rotisserie chicken to get rid of) - no cheese
Mon- Baked pecan-crusted cod with roasted broccoli
Tues- Crock pot tikka masala with curried spinach- first time trying this recipe.
Weds- Cajun grilled whole fish with asparagus and dirty rice (so easy)
Thurs- Ryan promised to cook something healthy :)
Fri- We almost never stay in to cook on Fridays
Saturday, November 10, 2012
Weekly Menu- 11.11.12
This last week kicked my butt up and down the blocks. Which is funny because I didn't leave the house Wed-Friday. Is that healthy!? Probably not. But it proves the kind of week that I had. I did not spend those days in my pjs (honest!), but work was just too crazy and then I was too tired. This baby is coming in less than a month and I think the sleepless nights due to semi-hourly feedings will be a welcome relief after the sleeplessness of the pregnancy.
In other news- Thanksgiving is in less than two weeks!? How did that happen?
Sunday: Spicy Pork Tenderloin - literally just honey, chili paste (sambal oelek) and sriracha on a tenderloin and popped in the oven for 40 minutes at 375*
Monday: Salmon - probably Louise's dill salmon because it's awesome
Tuesday: Shepherd's Pie
Wednesday: Zuppa Toscana (OG recipe. NO JUDGING!)
Thursday: Leftovers
Friday: Baby back ribs with mashed potatoes
Saturday: Moroccan Chicken - didn't make this last time I said I would and I'm still craving it.
And that takes us to the week of Thanksgiving! Can't even believe it!
xo
In other news- Thanksgiving is in less than two weeks!? How did that happen?
Sunday: Spicy Pork Tenderloin - literally just honey, chili paste (sambal oelek) and sriracha on a tenderloin and popped in the oven for 40 minutes at 375*
Monday: Salmon - probably Louise's dill salmon because it's awesome
Tuesday: Shepherd's Pie
Wednesday: Zuppa Toscana (OG recipe. NO JUDGING!)
Thursday: Leftovers
Friday: Baby back ribs with mashed potatoes
Saturday: Moroccan Chicken - didn't make this last time I said I would and I'm still craving it.
And that takes us to the week of Thanksgiving! Can't even believe it!
xo
Wednesday, November 7, 2012
New love: Kale Salad
Hellooooo friends,
Happy November to all! Can you believe that Thanksgiving is just 2 weeks away?! This year is just flying by. I brought this salad to a "Friendsgiving" party last weekend and out of 20 dishes, it STOLE the show! It is really, really delicious! It's a must make and perfect as a side dish to all those yummy thanksgiving things:
Happy November to all! Can you believe that Thanksgiving is just 2 weeks away?! This year is just flying by. I brought this salad to a "Friendsgiving" party last weekend and out of 20 dishes, it STOLE the show! It is really, really delicious! It's a must make and perfect as a side dish to all those yummy thanksgiving things:
Kale & Brussels Sprout Salad
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD:Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD:Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
It makes a TON so be ready to share or eat it for days which wouldn't be so bad...
Homemade Orechiette
I tried this yesterday, and it was so fun and delicious! It is a pretty hearty pasta. I served it with a sherry cream sauce and broccoli, which was great! Next time, I want to try it with sun dried tomatoes, pine nuts, olive oil, and fresh parmesan. A few tips: the thinner/ smaller you shape the pasta the better, and they only takes 2-3 mins to cook in bowling water. Enjoy!
Martha Stewart's Step-by-Step Orechiette
What's Your Hostess Style?
Thought this would be fun...
What's Your Hostess Style?
I think mine is naturalist!
What about yall?
What's Your Hostess Style?
I think mine is naturalist!
What about yall?
Monday, October 29, 2012
Weekly Menu - 10.28.12
Hello! Things have finally slowed down at work and, this might be blasphemous, I think I have Sandy to thank for that. I really need this downtime because I'm feeling uber pregnant. We've made such great progress on the house in the last few weeks. Amelia's room is done! At least with the painting. Now I have to find/make/but probably find curtains, and a few more decorating touches and we'll be done-done! Finally hung up some pictures downstairs, and I have some goodies coming from various online retailers to make the downstairs more cozy. Feels good to make progress.
On the cooking front, been doing tons of that. Including some Halloween Funfetti cake- Will and I bought dueling frostings and had a frost off. I won. By 'I', I mean that the way-too-sugary orange Halloween frosting won over 'his' fancy buttercream frosting. Boo-ya.
Here's what's on the menu starting with last night- Will cooked. What can't the man do? He paints rooms, adds decorative trim, changes light fixtures, makes and fixes holes in walls. And he cooks.
Sunday: Will made Chili - was really good! Tasted a lot like the Wendy's one, which is awesome.
Monday: Leftovers. Will's in class until late. Tons in the fridge and zero motivation.
Tuesday: Dijon Roasted White Fish. Saw this recipe on Barefoot Contessa the other day. Only perpetuates my love for cooking things with dijon mustard.
Wednesday: Halloween party! Going to a friend's block party for early trick or treating and pizza. Will's in NYC (provided Sandy doesn't interfere).
Thursday: Fish Tacos for Taco Thursdays. Combining a couple of recipes, but the cole slaw from here.
Friday: Beth's Pistachio Chicken! I can't wait to try this. Except that I accidentally bought pistachios with the shell. Whoops. Have to go back to the store.
Saturday: Moroccan Chicken. Made this a few week ago and it was so easy and delicious.
Louise, hope you're staying safe!! Can you do a post on all the different canned food recipes you're going to make??
On the cooking front, been doing tons of that. Including some Halloween Funfetti cake- Will and I bought dueling frostings and had a frost off. I won. By 'I', I mean that the way-too-sugary orange Halloween frosting won over 'his' fancy buttercream frosting. Boo-ya.
Here's what's on the menu starting with last night- Will cooked. What can't the man do? He paints rooms, adds decorative trim, changes light fixtures, makes and fixes holes in walls. And he cooks.
Sunday: Will made Chili - was really good! Tasted a lot like the Wendy's one, which is awesome.
Monday: Leftovers. Will's in class until late. Tons in the fridge and zero motivation.
Tuesday: Dijon Roasted White Fish. Saw this recipe on Barefoot Contessa the other day. Only perpetuates my love for cooking things with dijon mustard.
Wednesday: Halloween party! Going to a friend's block party for early trick or treating and pizza. Will's in NYC (provided Sandy doesn't interfere).
Thursday: Fish Tacos for Taco Thursdays. Combining a couple of recipes, but the cole slaw from here.
Friday: Beth's Pistachio Chicken! I can't wait to try this. Except that I accidentally bought pistachios with the shell. Whoops. Have to go back to the store.
Saturday: Moroccan Chicken. Made this a few week ago and it was so easy and delicious.
Louise, hope you're staying safe!! Can you do a post on all the different canned food recipes you're going to make??
Monday, October 15, 2012
Weekly Menu! 10.15.12
Sooooo I've not been cooking a lot, but I've been eating pretty healthy because I eat less when I don't have real dinners with Ryan. There's been a lot of salad in my life lately. I've been going to A LOT of pilates classes, and I feel great but I'm not seeing results really. I probably need to scale back my portions of food, which is really stupid and annoying. I'm gonna sneakily stop including starches in dinners with Ryan until he complains. I'm also making sure I go to a minimum of 4 classes/week. Anyway, here's my sched for the week:
MONDAY- Back to back pilates from 6-7, then 7-8. Coming home and making the dill salmon for the first time! With steamed broccoli and couscous.
TUESDAY- AMEX sent me a $50 gift card to Fleming's so Melissa and I are going to get the chilled seafood tower (YUM). No pilates today, but gonna take Fonzie to Town Lake for a long, fast walk (if we can manage this without him darting in front of me nonstop).
WEDNESDAY- Advanced class at 7pm. Then gonna health-ify this stuffed poblano recipe. I'll minimize the rice and serve w/ beans. I love beans... so much. On a semi-related note, my system is not longer hummus-friendly. I swear, like 2 bites of hummus and I'm tooting all night. I am currently mourning the loss of hummus in my life.
THURSDAY- Cardio pilates at 10:30am. Grilled cajun trout with roasted brussels sprouts. See here, no starches. Ha!
FRIDAY- I am assuming we will go out!
MONDAY- Back to back pilates from 6-7, then 7-8. Coming home and making the dill salmon for the first time! With steamed broccoli and couscous.
TUESDAY- AMEX sent me a $50 gift card to Fleming's so Melissa and I are going to get the chilled seafood tower (YUM). No pilates today, but gonna take Fonzie to Town Lake for a long, fast walk (if we can manage this without him darting in front of me nonstop).
WEDNESDAY- Advanced class at 7pm. Then gonna health-ify this stuffed poblano recipe. I'll minimize the rice and serve w/ beans. I love beans... so much. On a semi-related note, my system is not longer hummus-friendly. I swear, like 2 bites of hummus and I'm tooting all night. I am currently mourning the loss of hummus in my life.
THURSDAY- Cardio pilates at 10:30am. Grilled cajun trout with roasted brussels sprouts. See here, no starches. Ha!
FRIDAY- I am assuming we will go out!
Oh heyy heyy heyy- weekly menu: 10/15
Life has been nutty. We got a dog, got rid of a dog, my body has decided to stop functioning properly given the growing human in my belly. Sleep, not happening; breathing normally, no longer a high priority for my body. On top of that, I really want to get the new place finished (or somewhat close to finished) before Thanksgiving so we're sort of in a sprint. Made some good progress this weekend but it still feels like we just moved it. I've been doing pretty well on the cooking front, but not so good on the posting front.
So this is what we have going on this week. I have felt pretty light on the veggies lately. Lots of potatoes and rice, but no greens (outside of the 'salad' that we have which is just iceberg lettuce because Will's fave). I bought a ton this week to make up for it. ALSO we instilled Taco Thursdays. Turns out, Amelia loves eating tacos.
Monday: Salmon- have been doing Louise's dill salmon about weekly these days. It's so easy and delicious. Steamed artichokes.
Tuesday: Chipotle Short Ribs with broccoli
Wednesday: Turkey Chili
Thursday: Braised Beef Tacos- I just looked up a bunch of recipes and I'm going to hack together my own. Julie and John are coming over for dinner!
Friday: Tarragon Roasted Chicken with brussels sprouts
Saturday: Parm-Herb Tilapia and butternut squash soup
That's it!
So this is what we have going on this week. I have felt pretty light on the veggies lately. Lots of potatoes and rice, but no greens (outside of the 'salad' that we have which is just iceberg lettuce because Will's fave). I bought a ton this week to make up for it. ALSO we instilled Taco Thursdays. Turns out, Amelia loves eating tacos.
Monday: Salmon- have been doing Louise's dill salmon about weekly these days. It's so easy and delicious. Steamed artichokes.
Tuesday: Chipotle Short Ribs with broccoli
Wednesday: Turkey Chili
Thursday: Braised Beef Tacos- I just looked up a bunch of recipes and I'm going to hack together my own. Julie and John are coming over for dinner!
Friday: Tarragon Roasted Chicken with brussels sprouts
Saturday: Parm-Herb Tilapia and butternut squash soup
That's it!
Monday, September 10, 2012
I'm Back! Some new recipes to share...
Hello, hello!
I'm back...it's been awhile. This summer was a whirlwind and I seriously slacked in the home-made meals department. But I'm back on track and hoping to experiment with some new recipes. Here's my menu this week:
Sunday: Creamy Chicken Taquitos. I think these are my new favorite thing. While they are not the healthiest recipe in the book, the recipe itself makes 20 taquitos. I was stuffed after just 2 so they really aren't THAT bad and I added lot's of extra chicken for protein. They are baked and crispy and delicious. I even went all out with the ranch salsa dipping sauce. I froze half the mixture since JP and I certainly didn't need 20 of these. Mmm, mmm good!
Monday: Broiled Cod with Parmesan and Herbs. The Tilapia that our grocery store had was farm raised in China which grossed me out so I went with local, fresh caught cod. Going to do some little baby potatoes (from Cape Cod Farmer's market) and salad with this.
Tuesday: Sloppy Joes (Ground Turkey and Manwich from a can. Not the most organic, but you can't beat it)
Wednesday: Out with Kim
Thursday: I've had cans of beans in my pantry for forever so I'm going to use them up and make Spicy Black Bean Burgers
Friday: Leftovers
Hopefully I can stay on track! Also shooting to make it to the gym 4x this week. Last week was a major fail with just one visit. I went this morning so I'm already doing much better....
Hope everyone is doing well! Happy FALL!!
xo
I'm back...it's been awhile. This summer was a whirlwind and I seriously slacked in the home-made meals department. But I'm back on track and hoping to experiment with some new recipes. Here's my menu this week:
Sunday: Creamy Chicken Taquitos. I think these are my new favorite thing. While they are not the healthiest recipe in the book, the recipe itself makes 20 taquitos. I was stuffed after just 2 so they really aren't THAT bad and I added lot's of extra chicken for protein. They are baked and crispy and delicious. I even went all out with the ranch salsa dipping sauce. I froze half the mixture since JP and I certainly didn't need 20 of these. Mmm, mmm good!
Monday: Broiled Cod with Parmesan and Herbs. The Tilapia that our grocery store had was farm raised in China which grossed me out so I went with local, fresh caught cod. Going to do some little baby potatoes (from Cape Cod Farmer's market) and salad with this.
Tuesday: Sloppy Joes (Ground Turkey and Manwich from a can. Not the most organic, but you can't beat it)
Wednesday: Out with Kim
Thursday: I've had cans of beans in my pantry for forever so I'm going to use them up and make Spicy Black Bean Burgers
Friday: Leftovers
Hopefully I can stay on track! Also shooting to make it to the gym 4x this week. Last week was a major fail with just one visit. I went this morning so I'm already doing much better....
Hope everyone is doing well! Happy FALL!!
xo
Thursday, August 16, 2012
Wonky Weekly Menu
Hellooo! I'm posting early. Primarily because I didn't even try on this week's menu. Travel always mucks things up. Also, though since the move, I've been doing my grocery at the end of the week which I don't love. So this week, I'm shopping for a week and a half to get me back on schedule. Shopping done. God bless Peapod. Groceries arrive on Saturday morning and here is the menu for Saturday - Saturday. This will get me back so that next time I can post my menu Sunday- Saturday.
Don't even talk to me about the gym. It's not happening.
Friday: Dinner out to Black Bull with the Rhineharts!
Saturday: Foil packet tacos with sweet potatoes and black beans
Sunday: BBQ Salmon with roasted broccoli and pasta
Monday: Spaghetti and Meatballs (I'm trying to add in one brainless, super cheap meal. Gets cost down and doesn't feel like I'm cooking everyday of the week)
Tuesday: Lime-Soy Chicken with rice
Wednesday: Leftovers
Thursday: Honey Mustard Chicken with baked fries
Friday: Turkey Chili
Saturday: Out
Friday/Saturday might be flip-flopped.
Stay tuned for the review of the World's Best Chicken recipe.... spoiler alert- it wasn't.
Don't even talk to me about the gym. It's not happening.
Friday: Dinner out to Black Bull with the Rhineharts!
Saturday: Foil packet tacos with sweet potatoes and black beans
Sunday: BBQ Salmon with roasted broccoli and pasta
Monday: Spaghetti and Meatballs (I'm trying to add in one brainless, super cheap meal. Gets cost down and doesn't feel like I'm cooking everyday of the week)
Tuesday: Lime-Soy Chicken with rice
Wednesday: Leftovers
Thursday: Honey Mustard Chicken with baked fries
Friday: Turkey Chili
Saturday: Out
Friday/Saturday might be flip-flopped.
Stay tuned for the review of the World's Best Chicken recipe.... spoiler alert- it wasn't.
Tuesday, August 14, 2012
Weekly Menu 8.12.12
Hello everyone! Sorry I've been MIA these past few weeks... just lots of fun little trips and visitors in town that have prevented me from cooking too much. But this week will be a bit more normal.
Monday: left overs
Tuesday: Kobe's White Fish Special & Veggie Stir Fry
Wednesday: Pulled Pork Sandwiches & Potato Salad - I'm especially excited about this meal because I've never used my slow cooker. If anyone has tips, I'd love to hear them.
Thursday: Homemade Baked Falafels Friday: Chicken Pot Pie
Saturday: Homemade Pizza (I bought the dough this time)
Sunday: Chicken Curry & Coconut Rice
I hope you all have a great week! Thank you for sharing recipes, I use them all the time!
Tuesday, August 7, 2012
Weekly Menu + Update
Michi i am so glad youre all moved in! elisaaaaa way to be a supastar in the moving process! im still looking at visits for october or november!
what is zuppa toscana?? this sounds good! fill me in.
also, that World's Best Chicken looks so easy!! i cant wait to hear about it.
here's my sched:
Mon: had a girl friend from work and her hubs over for dinner- made roasted pesto potatoes, salad with the Woodstock dressing (incredible), and pecan crusted chicken (she wanted to know how to make it so we just made it together)
Tues: a new food trailer park is opening to the media in austin and i scored an invite (with a +1 for melissa), so we get to try all of the trailers listed below. i can't wait!
- Collie's Real Serious Burgers - a gourmet burger trailer that features premium offerings including the Mason Fargason Collie Burger that was just featured on Thrillist. For more information visit http://colliesburgers.com/.
- Boxcar Bistro - classic and casual French food using the best natural and organic ingredients. For more information visit http://www.boxcarbistro.com/.
- Tacos La Guera - homemade fresh tacos that are made to order. Most notably known for the Taco Loco and the DJ Taco, Tacos La Guera serves breakfast, lunch and vegetarian options. For more information visit http://www.tacoslaguera.com/index.php?s=1.
- Honky Tonk Hot Dogs - gourmet hot dogs named after Austin music legends with impromptu live country music from Austin musicians like Dale Watson. For more information visit http://www.honkytonkhotdogsatx.com/
- Trai Mai Thai - the newest Thai trailer that features traditional and new Thai food with options from Curry, Fried Rice, Entrees and Noodles. For more information visit https://www.facebook.com/TraiMaiThai.
Weds: mushroom poblano tacos (im worried i wont be able to find good tortillas or poblanos in cape cod)
Thurs: out for indian food
Fri: Tyler's bday dinner at a fun hot dog joint called Frank
What else is new, you ask? well...
1. ryan bought a motorcycle. i just cant.
2. i go to cape cod with fonzie for 3 weeks on monday!
3. i convinced/forced ryan to book a ticket so he is coming to cape cod too for 4 of the days (miracle he booked it. guilt/freaking out works wonders)
4. fonzie got neutered last tuesday. since then he tore the stitches out and had to get staples put in (thursday for an additional $100), tore the staples out and had to get new ones put in (saturday at 1am for $100), ate a computer cord (sunday), pooped on the floor and puked on the carpet (last night). soooo he is obviously uncomfortable/pissed off. i feel bad for him but OMG chill out!!! icant wait til the staples are out and we're in cape cod so he can settle down. i will be posting a video of fonzie's first frolic in the ocean when that happens.
what is zuppa toscana?? this sounds good! fill me in.
also, that World's Best Chicken looks so easy!! i cant wait to hear about it.
here's my sched:
Mon: had a girl friend from work and her hubs over for dinner- made roasted pesto potatoes, salad with the Woodstock dressing (incredible), and pecan crusted chicken (she wanted to know how to make it so we just made it together)
Tues: a new food trailer park is opening to the media in austin and i scored an invite (with a +1 for melissa), so we get to try all of the trailers listed below. i can't wait!
- Collie's Real Serious Burgers - a gourmet burger trailer that features premium offerings including the Mason Fargason Collie Burger that was just featured on Thrillist. For more information visit http://colliesburgers.com/.
- Boxcar Bistro - classic and casual French food using the best natural and organic ingredients. For more information visit http://www.boxcarbistro.com/.
- Tacos La Guera - homemade fresh tacos that are made to order. Most notably known for the Taco Loco and the DJ Taco, Tacos La Guera serves breakfast, lunch and vegetarian options. For more information visit http://www.tacoslaguera.com/index.php?s=1.
- Honky Tonk Hot Dogs - gourmet hot dogs named after Austin music legends with impromptu live country music from Austin musicians like Dale Watson. For more information visit http://www.honkytonkhotdogsatx.com/
- Trai Mai Thai - the newest Thai trailer that features traditional and new Thai food with options from Curry, Fried Rice, Entrees and Noodles. For more information visit https://www.facebook.com/TraiMaiThai.
Weds: mushroom poblano tacos (im worried i wont be able to find good tortillas or poblanos in cape cod)
Thurs: out for indian food
Fri: Tyler's bday dinner at a fun hot dog joint called Frank
What else is new, you ask? well...
1. ryan bought a motorcycle. i just cant.
2. i go to cape cod with fonzie for 3 weeks on monday!
3. i convinced/forced ryan to book a ticket so he is coming to cape cod too for 4 of the days (miracle he booked it. guilt/freaking out works wonders)
4. fonzie got neutered last tuesday. since then he tore the stitches out and had to get staples put in (thursday for an additional $100), tore the staples out and had to get new ones put in (saturday at 1am for $100), ate a computer cord (sunday), pooped on the floor and puked on the carpet (last night). soooo he is obviously uncomfortable/pissed off. i feel bad for him but OMG chill out!!! icant wait til the staples are out and we're in cape cod so he can settle down. i will be posting a video of fonzie's first frolic in the ocean when that happens.
Monday, August 6, 2012
Aug 6- Weekly Menu
I can't believe we're already well into August already! Elisa was here this past weekend and totally whipped us into shape. She was tackling the to-do lists like it was nobody's business and really would not be where we are if she didn't come to our rescue! Will took it upon himself to bust a hole in our downstairs fireplace, so he spent the majority of the weekend fixing and painting the downstairs. Meanwhile, Elisa and I went to Ikea, organized the upstairs, got rid of boxes. It was awesome. Things are getting more normal and thankfully we've been able to stick to the schedule for dinners. Can't say the same for going to the gym, but we'll get there! We had a huge brunch/lunch on Sunday in celebration of mom passing her clinical entrance exams (whoop!). So we're starting the week easy.
Below is what we have going on:
Sun: Zuppa Toscana
Mon: Leftover cassoulet (I'll post the recipe!)
Tues: Dijon pork chops and mashed potatoes
Wed: Baked chicken legs and green beans
Thur: Out for an SCU alumni Cubs game!
Friday: World's Best Chicken. We'll see what all the fuss is about :)
Saturday: Fish Tacos
What's on yalls list?
Below is what we have going on:
Sun: Zuppa Toscana
Mon: Leftover cassoulet (I'll post the recipe!)
Tues: Dijon pork chops and mashed potatoes
Wed: Baked chicken legs and green beans
Thur: Out for an SCU alumni Cubs game!
Friday: World's Best Chicken. We'll see what all the fuss is about :)
Saturday: Fish Tacos
What's on yalls list?
Sunday, July 29, 2012
Weekly menu + plan
whew- exhausting weekend at Tyler's lakehouse. obviously super unhealthy. Getting back on track... pilates on M, T, W, Th (skipping Friday class). a few dinners this week will be out bc melissa has a groupon for a dinner that's about to expire and we need to use, and i have another groupon that's about to expire that i'm using at a dinner with girls from work. so at least dinner this week will be cheap! but im gonna have to make an active effort to try to order healthy items at these places.
Mon- thai mussels (didnt end up making it last week) and thai cucumber tomato salad
Tue- girl date with melissa at braise
Wed- trying the chicken sausage bake finally!
Thur- dinner with girls from work at eleven plates
Fri- indian dinner at bombay bistro
Mon- thai mussels (didnt end up making it last week) and thai cucumber tomato salad
Tue- girl date with melissa at braise
Wed- trying the chicken sausage bake finally!
Thur- dinner with girls from work at eleven plates
Fri- indian dinner at bombay bistro
Sunday, July 22, 2012
Weekly Menu
Okkiieee doke, here we go with the week! This weekend we're all going to Tyler's lakehouse and I know it's going to be indulgent, so I'm gonna be strict this week. I have reformer pilates on Monday, Wednesday, and Thursday so that'll help. Tomorrow night the instructor is watching me to see if I can move up a level, so wish me luck!!
Monday- spicy veggie orange stir fry w/ brown rice #meatlessmonday
Tuesday- bison taco salad
Wednesday- thai mussels (best mussels I've ever had)
Thursday- grilled jalapeno cilantro shrimp, black beans, tomato avocado salad in a cumin chile vinaigrette
Friday- lakehouse!
Anyone wanna gimme suggestions for healthy lunches??
Monday- spicy veggie orange stir fry w/ brown rice #meatlessmonday
Tuesday- bison taco salad
Wednesday- thai mussels (best mussels I've ever had)
Thursday- grilled jalapeno cilantro shrimp, black beans, tomato avocado salad in a cumin chile vinaigrette
Friday- lakehouse!
Anyone wanna gimme suggestions for healthy lunches??
Thursday, July 19, 2012
Basil pesto tuna salad
Okieeedoke and I made it! I never measure for tuna salad or chicken salad... but here's what went in:
- canned tuna in water
- basil pesto
- 1/2 small jar of sundried tomatoes packed in oil (drained and chopped)
- celery
- shredded parmesan
- light mayo
- salt and pepp (obv)
I put it on toast (but it's also SO good on mixed greens w/ basil pesto as the dressing) and topped it with dry julienne sun dried tomatoes.
- canned tuna in water
- basil pesto
- 1/2 small jar of sundried tomatoes packed in oil (drained and chopped)
- celery
- shredded parmesan
- light mayo
- salt and pepp (obv)
I put it on toast (but it's also SO good on mixed greens w/ basil pesto as the dressing) and topped it with dry julienne sun dried tomatoes.
Weekly review
Heyyoooo ladyfriends. Houston was so awesome. My sister put together the cutest shower (see pics on Instagram) and then the girls put together a great dinner at Benjy's - the table was decorated with candy and pink boas and it was hilarious. Then Stef's boyfriend hooked us up with some free bottles at Roosevelt on Washington sooo everyone was nice and toasted by the end of the night. I haven't had a drunken all girls ngiht out with dancing in a really long time. I needed that.
I joined a new pilates studio recently, JoyMoves. It's supa fancy schmancy so I kind of looove going. I've been going 3x a week, and I'm into it! My next class is tonight at 7. It's nice to belong to a studio that uses only the reformer instead of doing BS pilates on the mat at a class in a gym.
Mich- if you can figure out how to post a video of that fit from Amelia- you should. It's kind of classic and the face that YOU make is priceless.
Here's what's been goin on food wise...
Sunday- Ryan made homemade fried chicken with Thomas Keller's recipe for me, Melissa, Tyler, him. We also had Doritos (classy, I know), mashed potaters with gravy, and corn on the cob. I was so tired/hungover from the weekend, so luckily I wasn't too indulgent.
Monday- Honey habanero fajitas and black beans
Tuesday- Ordered in Thai curries.
Wednesday- Homemade fish sticks! I love those things. With baked waffle fries and sriracha ketchup.
Thursday- Ryan goes outta town at 5pm for a friend's bachelor party, so I plan on just picking up a big salad after pilates.
Friday- out to Swift's Attic with some girls
I'm working from home right now and I'm about to make something new- basil pesto tuna salad. Here's what's going into it:
- Tuna
- Celery
- Basil pesto
- Sundried tomatoes
- Teensy bit o' mayo
- Teensy bit o' mustard
- Teensy bit o' shredded parmesan
I'll let yall know how it turns out!
I joined a new pilates studio recently, JoyMoves. It's supa fancy schmancy so I kind of looove going. I've been going 3x a week, and I'm into it! My next class is tonight at 7. It's nice to belong to a studio that uses only the reformer instead of doing BS pilates on the mat at a class in a gym.
Mich- if you can figure out how to post a video of that fit from Amelia- you should. It's kind of classic and the face that YOU make is priceless.
Here's what's been goin on food wise...
Sunday- Ryan made homemade fried chicken with Thomas Keller's recipe for me, Melissa, Tyler, him. We also had Doritos (classy, I know), mashed potaters with gravy, and corn on the cob. I was so tired/hungover from the weekend, so luckily I wasn't too indulgent.
Monday- Honey habanero fajitas and black beans
Tuesday- Ordered in Thai curries.
Wednesday- Homemade fish sticks! I love those things. With baked waffle fries and sriracha ketchup.
Thursday- Ryan goes outta town at 5pm for a friend's bachelor party, so I plan on just picking up a big salad after pilates.
Friday- out to Swift's Attic with some girls
I'm working from home right now and I'm about to make something new- basil pesto tuna salad. Here's what's going into it:
- Tuna
- Celery
- Basil pesto
- Sundried tomatoes
- Teensy bit o' mayo
- Teensy bit o' mustard
- Teensy bit o' shredded parmesan
I'll let yall know how it turns out!
Monday, July 16, 2012
Weekly Menu + Last week's scores - 7/16
Hope everyone had a good weekend! Beth, can't wait to hear about the Houston festivities! We did a lot of furniture shopping and didn't accomplish a lot. Between sort of having to work, unproductive furniture shopping, and Amelia learning how to throw fits, it was kind of a stressful weekend. I demand a re-do! (I've definitely demanded this before in the past. My demands are not being met.) Here are my scores for last week. Sort of .... eh.
Gym: 2 times - 50%
Cooking: every night - 86% We went furniture shopping last Wednesday and came home too late to start cooking, so we ordered in this rotisserie chicken that is just too good for words. Any way, got 6 out of 7 nights. Not too bad!
This week: Same goals as last-
Gym: 4 times
Cooking: every night
I failed to mention last week that Will is starting to take his lunch to work everyday. It's been fun putting together his lunch in the mornings. So he watches/plays with Amelia while he's getting ready and making the bed. I make lunch and fix us breakfast, and we eat together before he takes off. Last week I wasn't totally prepared so he sort of ate me out of the house :) This week, I've already made this tortellini salad which we added chicken to. I'm also making this tuscan tuna salad. My office is officially open starting tomorrow (EEK!) so I'll start bringing my lunch as well. Apart from the above salads, we have sandwich meats and leftovers planned to get us through the week. Below is our menu!
Monday - Spaghetti and Meatballs (frozen Costco kind- so good and easy since Will is in class until 10pm)
Tuesday - Fish Sticks with baked sweet potato fries
Wednesday - Roasted Chicken and White Beans
Thursday - Chancho en pepsi cola. I'll have to post this recipe with pictures. It's essentially a braised pork tenderloin with green peppers and onions. But the braising liquid is... you guessed it... Pepsi! Old childhood recipe from the Yols. So good with mashed potatoes.
Friday - Leftovers
Saturday - Foil Packet Tacos
Sunday - Black bean soup/Leftovers (never made the soup last week)
Some recipes to remember for next week's menu: Chicken sausage and pepper pasta bake and Dijon Pork Chops. Need to get these into the rotation!
What do yall have going on?
Gym: 2 times - 50%
Cooking: every night - 86% We went furniture shopping last Wednesday and came home too late to start cooking, so we ordered in this rotisserie chicken that is just too good for words. Any way, got 6 out of 7 nights. Not too bad!
This week: Same goals as last-
Gym: 4 times
Cooking: every night
I failed to mention last week that Will is starting to take his lunch to work everyday. It's been fun putting together his lunch in the mornings. So he watches/plays with Amelia while he's getting ready and making the bed. I make lunch and fix us breakfast, and we eat together before he takes off. Last week I wasn't totally prepared so he sort of ate me out of the house :) This week, I've already made this tortellini salad which we added chicken to. I'm also making this tuscan tuna salad. My office is officially open starting tomorrow (EEK!) so I'll start bringing my lunch as well. Apart from the above salads, we have sandwich meats and leftovers planned to get us through the week. Below is our menu!
Monday - Spaghetti and Meatballs (frozen Costco kind- so good and easy since Will is in class until 10pm)
Tuesday - Fish Sticks with baked sweet potato fries
Wednesday - Roasted Chicken and White Beans
Thursday - Chancho en pepsi cola. I'll have to post this recipe with pictures. It's essentially a braised pork tenderloin with green peppers and onions. But the braising liquid is... you guessed it... Pepsi! Old childhood recipe from the Yols. So good with mashed potatoes.
Friday - Leftovers
Saturday - Foil Packet Tacos
Sunday - Black bean soup/Leftovers (never made the soup last week)
Some recipes to remember for next week's menu: Chicken sausage and pepper pasta bake and Dijon Pork Chops. Need to get these into the rotation!
What do yall have going on?
Tuesday, July 10, 2012
Weekly Menus - July 9, 2012
Hey hey hey! And we're back! There's been a lot of travel, a lot of ordering in, and a lot of not going to the gym. That changes now! I'm doing the goals again, and the weeks are Monday-Sunday. So this week the goals are:
Gym: 4 times
Cooking: EVERY NIGHT! (fingers crossed I don't resort to PB&J one night but even that counts!)
Here's the ambitious menu for the week! I've allotted for two leftover days.
Monday: Spring Salad (apple, goat cheese, chicken, cranberry walnut vinaigrette) and Cauliflower soup
Tuesday: White Fish Special with Rice
Wednesday: Coconut basil chicken curry with Rice
Thursday: Shepherd's Pie
Friday: Leftovers
Saturday: Sweet and Fiery Pork Tenderloin
Sunday: Leftovers; Black Bean Soup; quesadillas
I also started a new system. With a composition notebook, I'll be writing down my grocery list on the left and my weekly menu on the right. That way as I'm planning my menu, I'll make sure I have everything and throughout the week, I can jot down what we need or what I'm inspired to cook for next week. We'll see how that goes.
What are yall up to?
Gym: 4 times
Cooking: EVERY NIGHT! (fingers crossed I don't resort to PB&J one night but even that counts!)
Here's the ambitious menu for the week! I've allotted for two leftover days.
Monday: Spring Salad (apple, goat cheese, chicken, cranberry walnut vinaigrette) and Cauliflower soup
Tuesday: White Fish Special with Rice
Wednesday: Coconut basil chicken curry with Rice
Thursday: Shepherd's Pie
Friday: Leftovers
Saturday: Sweet and Fiery Pork Tenderloin
Sunday: Leftovers; Black Bean Soup; quesadillas
I also started a new system. With a composition notebook, I'll be writing down my grocery list on the left and my weekly menu on the right. That way as I'm planning my menu, I'll make sure I have everything and throughout the week, I can jot down what we need or what I'm inspired to cook for next week. We'll see how that goes.
What are yall up to?
Monday, June 25, 2012
The best chicken salad in the world!
Apricot almond chicken salad is one of my FAVES for lunch. Here's my recipe... I just kinda wing it on amounts and adjust as I taste.
- 1 lb. chicken breast (salted/peppered, baked, cubed). I actually usually buy the tenders bc theyre cheaper and bake faster.
- 5 celery stalks chopped
- 5 green onions chopped
- Sliced almonds
- Mayo (I like reduced fat b/c it's not as gloopy and it makes my ass less gloopy as well)
- Apricot preserves (you don't use a lotta mayo cause you use this instead)
- Dried apricots chopped
Monday, June 18, 2012
Rick Bayless Recipes
Ryan and I both love Mexican flavor profiles so there are 3 Rick Bayless recipes I want to make soon...
chipotle cream shrimp
http://www.rickbayless.com/recipe/view?recipeID=325
milanesa de pollo with avocado-tomatillo salsa
http://www.rickbayless.com/recipe/view?recipeID=180
spicy fish in a packet
http://www.rickbayless.com/recipe/view?recipeID=181
chipotle cream shrimp
http://www.rickbayless.com/recipe/view?recipeID=325
milanesa de pollo with avocado-tomatillo salsa
http://www.rickbayless.com/recipe/view?recipeID=180
spicy fish in a packet
http://www.rickbayless.com/recipe/view?recipeID=181
Tuesday, June 12, 2012
Chicken Enchiladas Recipe Reviews
I cannot describe in words how awesome this was. It's a totally walmart recipe but it can easily be high-browed up. For instance, using a crema fresca instead of cream cheese. Here is the straight recipe:
Ingredients:
1 Onion - chopped
2 4oz cans of chopped green chiles (The recipe only called for one. I used two.)
1 8oz package of cream cheese, softened
3 c of cooked, shredded chicken
White Pepper - to taste
8 flour tortillas
Monterrey Jack cheese
1 c whole milk (The recipe calls for 2 c of whipping cream, but I didn't have it and didn't want to use it)
Heat oven to 350*
Saute onions until soft
Add chopped green chiles and cook together for about 5 minutes
Add cream cheese and stir until melted and well mixed with veggies
Add chicken and stir until heated through and combined
Add white pepper to taste
Take a flour tortilla and fill with chicken filling, roll up and place on a baking sheet
Repeat until baking sheet is full or you run out of chicken filling or tortillas
Cover with monterrey jack cheese and pour milk/cream over all
Bake for 30-45 minutes (mine was getting golden after about 20 minutes so I took it out then)
It was so easy and so good and even better today for lunch.
Enjoy!
Monday, June 11, 2012
June 10 - Weekly Menu
Ookkiiieee doke, my turn.
Sunday: Roasted chicken, chimichurri veggies, roasted rosemary potatoes (my first real meal since last Wednesday!! i had a super painful infection in my intestines and could only eat bananas, pudding, and toast for so long. i feel good today though finally!)
Monday: Chicken pesto potato hash with fried egg on top (this was freaking delicious and super fast)
Tuesday: Girl night at Apothecary Cafe
Weds: Mushroom/poblano tacos early then going to Zilker Park for Blues on the Green
Thurs: Shrimp and blue cheese grits (a la Ryan)
Friday: Driving to Dallas... any ideas for something easy/quick I can make for us before we hit the road??
Sunday: Roasted chicken, chimichurri veggies, roasted rosemary potatoes (my first real meal since last Wednesday!! i had a super painful infection in my intestines and could only eat bananas, pudding, and toast for so long. i feel good today though finally!)
Monday: Chicken pesto potato hash with fried egg on top (this was freaking delicious and super fast)
Tuesday: Girl night at Apothecary Cafe
Weds: Mushroom/poblano tacos early then going to Zilker Park for Blues on the Green
Thurs: Shrimp and blue cheese grits (a la Ryan)
Friday: Driving to Dallas... any ideas for something easy/quick I can make for us before we hit the road??
Week of June 10th - Weekly Menu
** Don't know how this didn't post last night, but here is my menu for the week! **
I'm starting early with my menu this week because we're traveling and want the leftovers to sustain Will and Amelia while I'm gone.Will's traveling Monday, Tuesday; I'm gone Wednesday through Friday. I get in Friday night so for sure there will be some delivery going down. We'll see how this goes...
Sun- Shepherd's Pie
Monday- Chicken Enchiladas - Found this delicious looking recipe on MyRecipes.com, but I think I'll adjust to make it slightly healthier. Or maybe not...
Tuesday- Sloppy Joe's with Baked Fries and corn on the cob
Wednesday-Friday: In DC so hopefully the above will give Will and Amelia enough leftovers to survive!
Saturday - Coconut Basil Chicken Curry + Rice and Broccoli
Sunday - Baked Tilapia Fish Tacos
Hope we stick to this! I really had to rack my brain for ideas on recipes this week - even though it's not even really a full week of recipes! My creative juices must be running low. All I want is cake and macaroni and cheese. and pizza of course. Have yall been cooking? What's been going on?
I'm starting early with my menu this week because we're traveling and want the leftovers to sustain Will and Amelia while I'm gone.Will's traveling Monday, Tuesday; I'm gone Wednesday through Friday. I get in Friday night so for sure there will be some delivery going down. We'll see how this goes...
Sun- Shepherd's Pie
Monday- Chicken Enchiladas - Found this delicious looking recipe on MyRecipes.com, but I think I'll adjust to make it slightly healthier. Or maybe not...
Tuesday- Sloppy Joe's with Baked Fries and corn on the cob
Wednesday-Friday: In DC so hopefully the above will give Will and Amelia enough leftovers to survive!
Saturday - Coconut Basil Chicken Curry + Rice and Broccoli
Sunday - Baked Tilapia Fish Tacos
Hope we stick to this! I really had to rack my brain for ideas on recipes this week - even though it's not even really a full week of recipes! My creative juices must be running low. All I want is cake and macaroni and cheese. and pizza of course. Have yall been cooking? What's been going on?
Monday, June 4, 2012
S'mores Cupcakes..
So this weekend I decided to ignore my Lose it! app and pretend it wasn't bathing suit season. I have ALWAYS wanted to make s'mores cupcakes and Sunday turned out to be the perfect day for them.
While I was in Dallas for Ali's graduation I watched Tia Ana make the merengue for the Tres Leches and took serious notes. These cupcakes provided the perfect opportunity for me to practice that recipe.
*CAUTION* these are delicious cupcakes so there will be lots of sugar... and it will be worth it. (I might have had one for breakfast this morning)
makes 24 cupcakes
Components
1. Graham Cracker Bottom (from scratch)
2. Chocolate Cake/Cupcake (from box)
3. Merengue Top (from scratch)
Graham Cracker Bottom
(I had leftovers of this so next time I'm either making the base thicker or only making half of this recipe)
3 cups graham cracker crumbs
1/4 cup granulated sugar
10 tablespoons butter, melted
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
Cupcake Batter
I went to the grocery store and bought Betty Crocker's Devil's Food Cake Mix and made the batter according to the instructions.
Scoop the batter on top of the graham cracker base and bake for as long as the box tells you to.
Mine was on 325 degrees F for 18-22minutes.
Set aside and let cool once that is done.
Merengue Top
Sugar Part:
1 cup of sugar
1/2 cup water
- Boil on med/high heat in a pot
- Until sugar drips off fork slowly (thicker than olive oil but not as thick as honey)
~Meanwhile~
-Place 4-6 egg whites in Kitchen Aide Mixer (Yoli and Tia Ana fight about how many egg whites to use- Tia Ana says 4)
- Put on speed 6
- When REALLY frothy (starbucks frothy..) increase speed to 10 then...
- Pour sugar mix (from above) sloowwlly into kitchen aide
- The bowl will get hot from the warm sugar mix - keep mixing at that speed until bowl had cooled down
*Dad says the secret is to add a pinch of Cream of Tartar during the mixing process too
Oh and I don't have one of those fire torcher things so my cupcakes look like the picture above but without the fire look..
And you're done! Sorry for the delicious temptations that are now on your kitchen counter! I brought some into work today.
Cris
Wednesday, May 30, 2012
Short Week's Menu
I have to write this menu down or else I'll forget! Even though it's a short week I HAVE to stick to the menu. This past weekend, we had fried cheese curds at every meal. This is not a joke. Every. Meal. We also went to a farm in what is now being called Amelia's Worst Day Ever. It turned out alright because she's such a trooper.
So...Menu...
Monday: Got in late so ordered in salads. Yes. Salads. They were awesome.
Tuesday: Carne Molida with ground turkey + black beans + rice
Wednesday: White Fish Special with rice and roasted broccoli
Thursday: Honey Dijon Pork with brussel sprouts
Friday: Leftovers or out.
Saturday: Brisket with corn tortillas
What have yall got going on??
So...Menu...
Monday: Got in late so ordered in salads. Yes. Salads. They were awesome.
Tuesday: Carne Molida with ground turkey + black beans + rice
Wednesday: White Fish Special with rice and roasted broccoli
Thursday: Honey Dijon Pork with brussel sprouts
Friday: Leftovers or out.
Saturday: Brisket with corn tortillas
What have yall got going on??
Monday, May 21, 2012
Wknd review + weekly menu
Whhaaaaaat a weekend I just had! It was so amazing to get some QT with the Mirshak fam and to nuzzle lil AMELIAAAAAA.... obsessed with her. Chicago was far cooler than I had imagined and I really, really love it there!!! It's like NYC but you can actually drive around and park the car. Seriously- what an awesome city. Michelle, you have a great setup there, and I can't wait to come back when the guest room is ready :)
Anyway, it was a super indulgent weekend. I never really have desserts but when I do, I just crave them more and more after. So I'm scaling back this week on sugar and carbs and such. This week's menu:
Mon: Ratatouille and grilled whole grain bread
Tues: Sushi for a girlfriend's bday
Weds: Grilled whole fish and sauteed rainbow swiss chard, OR spicy orange stir fry w/ brown rice
Thurs: I just can't stop myself... poblano and mushroom tacos
Fri: Out! Tyler moved here and Taylor's in town for another wknd, so we'll all go out somewhere
Anyway, it was a super indulgent weekend. I never really have desserts but when I do, I just crave them more and more after. So I'm scaling back this week on sugar and carbs and such. This week's menu:
Mon: Ratatouille and grilled whole grain bread
Tues: Sushi for a girlfriend's bday
Weds: Grilled whole fish and sauteed rainbow swiss chard, OR spicy orange stir fry w/ brown rice
Thurs: I just can't stop myself... poblano and mushroom tacos
Fri: Out! Tyler moved here and Taylor's in town for another wknd, so we'll all go out somewhere
Wednesday, April 25, 2012
Carne Molida Recipe
The actual name is Carne Enchorizada. Carne Molida is easier to say though :) This is something that we grew up eating at least once a week. Yoly would whip this up along with rice. I remember coming home from school or practice and seeing the serving dishes ready and waiting on the kitchen island. Ahh... to have a Yoly in my life again.
I'm sure she used ground beef, although I don't remember the flavors being all that different. I loved it with ground turkey and to be honest I don't think I have ever bought ground beef. So I'll stick with the turkey.
I'm new at the documenting process and completely forget to take a shot of the finished product.... I was starving and couldn't shovel food in my mouth and snap a picture at the same time. But here we go!
I'm sure she used ground beef, although I don't remember the flavors being all that different. I loved it with ground turkey and to be honest I don't think I have ever bought ground beef. So I'll stick with the turkey.
I'm new at the documenting process and completely forget to take a shot of the finished product.... I was starving and couldn't shovel food in my mouth and snap a picture at the same time. But here we go!
Monday, April 23, 2012
Weekly Menu - week of April 23
Oh what a couple of weeks! Between San Francisco and New York, I don't really know where my head is. And I definitely left my stomach in San Francisco. There has been very little that draws my attention to food lately. Chicken tenders did it yesterday. Hopefully getting back into the routine will force me to start making better eating decisions. Since my brain hurts and I'm still in my robe (NO JUDGEMENTS!), I'll just cut right to the chase- below is this week's menu:
Monday: Roasted Tarragon Chicken
Tuesday: White Fish Special
Wednesday: Carne Molida (ground turkey with potatoes, green peppers, tomatoes, and carrots)
Thursday: Roasted Salmon (probably a la Louise with dill yogurt sauce)
Friday: Leftovers or Out
Saturday: Brisket
Monday: Roasted Tarragon Chicken
Tuesday: White Fish Special
Wednesday: Carne Molida (ground turkey with potatoes, green peppers, tomatoes, and carrots)
Thursday: Roasted Salmon (probably a la Louise with dill yogurt sauce)
Friday: Leftovers or Out
Saturday: Brisket
Tuesday, April 17, 2012
Juicin' tomorrow
Ookkkaayyy scratch everything for tomorrow's menu- a PR company just delivered 6 juices (fo' free!) for tomorrow from Snap Kitchen's Clean Start program. That's ALL I'm allowed to have tomorrow. I've never done a juice fast before so I'm a tid bit terrified. But it's just one day and it's not like I'm gonna go to bikram after (or ever), so it'll be fiiiine. I have to track my day/hunger/energy level and post about it on my blog, so yall will be able to read the results there on Thursday.Snap Kitchen Clean Start Juices (in the order that I'm supposed to drink them):
- Super Greens (kale, spinach, cucumber, lemon)
- Energy Boost (coconut water, papaya, watermelon)
- Antioxidant Juice (beets, apple, cayenne pepper)
- Carrot Ginger Elixir (green apple, carrot, ginger)
- Spicy Basil Lemonade (coconut palm sugar, basil, lemon)
- Raw Protein Cashew Shake (raw cashews, agave nectar, cinnamon)
>>I'm missing one of the juices in the pic above
Is it wrong that I now want to binge tonight at dinner? I won't... I won't... think wedding dresses, think wedding dresses.
Vegtastic
Going greeeeeen this week with no meat or cheese (and very litte bread and crackers). I had a really, really, REALLY indulgent wknd and I just feel like Oprah. I'm 1 month out from trying on dresses in Chicago with Michi! Time to prioritize fruits and vegetables. I also watched Food, Inc this wknd and OMG scary. I went to the grocery store after and it was way more expensive to buy mostly organic eggs and veggies... but it didn't make that much of a difference, and not buying meat or wine def brings down the gro bill.Monday PM: mushroom/poblano tacos
Tues lunch: leftover tacos
Tues PM: spicy orange veggie stir fry
Weds lunch: big greek salad with pepperoncini, olives, artichoke, tomatoes
Weds PM: Kale with mushrooms and poached eggs I've never had kale before.. so we'll see how this goes
Thurs lunch: out to lunch at Leaf for a big salad
Thurs PM: spaghetti squash with tomato sauce and a side salad
Fri lunch: big greek salad with pepperoncini, olives, artichoke, tomatoes
Fri PM: out somewhere? maybe sushi
I've been making blueberry banana smoothies with iced coffee blended in for breakfasts... so good.
Tuesday, April 3, 2012
Weekly Menu - Week of 4/2
I am going in the complete opposite direction as Beth apparently. I haven't gone grocery shopping this week for dinners. Trying to use up what we have before the big birthday weekend!
My goals from last week, which were the same, rendered the same results 5/6 for eating-in, 3/4 for exercise. I'll get there soon! Just have to push myself a liiiiiitle harder.
Below is what I have going on- totally uninspiring.
Monday - Porterhouse steak with sage-butter mashed sweet potatoes (pic at left!) Dad sent us some crazy waygu steaks a while ago. Finally made this one and it was beyond words good. Of course I spend 15 minutes fanning the smoke alarm because it was going berserk over the smokiness.
Tuesday - Leftovers (had Chinese food Sunday - love that tradition)
Wednesday - Honey Hoisin Chicken wings (didn't make this last week)
Thursday - Carne molida (just ground turkey with some veggies) with rice
Friday - Amelia's birthday and Louise in town!!! We'll have to do a birthday dinner and sake bombs as is the tradition.
Saturday - Pork shoulder with tortillas + fixings and hamburger buns with bbq sauce. and lots of cake. Dinner at The Bristol with the birthday girl and the Hannas!
Sunday - Easter Sunday! Brunch at the Rhineharts. Probably order in dinner since we'll be recovering from a party weekend.
I'll see if I can convince the mister to do a veggie only week ... or I just won't tell him we're doing it. mwahaha.
My goals from last week, which were the same, rendered the same results 5/6 for eating-in, 3/4 for exercise. I'll get there soon! Just have to push myself a liiiiiitle harder.
Below is what I have going on- totally uninspiring.
Monday - Porterhouse steak with sage-butter mashed sweet potatoes (pic at left!) Dad sent us some crazy waygu steaks a while ago. Finally made this one and it was beyond words good. Of course I spend 15 minutes fanning the smoke alarm because it was going berserk over the smokiness.
Tuesday - Leftovers (had Chinese food Sunday - love that tradition)
Wednesday - Honey Hoisin Chicken wings (didn't make this last week)
Thursday - Carne molida (just ground turkey with some veggies) with rice
Friday - Amelia's birthday and Louise in town!!! We'll have to do a birthday dinner and sake bombs as is the tradition.
Saturday - Pork shoulder with tortillas + fixings and hamburger buns with bbq sauce. and lots of cake. Dinner at The Bristol with the birthday girl and the Hannas!
Sunday - Easter Sunday! Brunch at the Rhineharts. Probably order in dinner since we'll be recovering from a party weekend.
I'll see if I can convince the mister to do a veggie only week ... or I just won't tell him we're doing it. mwahaha.
Monday, April 2, 2012
Weekly Menu!
Heyyy party people! I convinced Ryan to do 1 week of no-meat dinners. Miracle! I'm also gonna try to make it as dairy-free as possible for extra cleanliness. Here's what's on the menu:
Mon- Harmony's in town and we're doing dinner at this vegetarian/vegan restaurant.
Tues- Mushroom/poblano tacos on wheat tortillas with avocado, cilantro. No cheese or sour cream.
Weds- Spicy orange veggie stirfry with brown rice.
Thurs- Grilled whole fish stuffed with lemon and thyme with roasted garlic broccoli.
Fri- Chana masala and veggie korma with brown rice.
I'm gonna also try to do lunches and breakfasts the same way. Here are some ideas.
Breakfast ideas:
KIND granola with almond milk
Berries and honey
Wheat toast and scrambled eggs
Lunch ideas:
Baked falafel with hummus
Whole wheat toast with avocado, sprouts, tomato
Leftover mushroom/poblano tacos
Greek salad with tabbouli, pepperoncini, olives, tomatoes
Mon- Harmony's in town and we're doing dinner at this vegetarian/vegan restaurant.
Tues- Mushroom/poblano tacos on wheat tortillas with avocado, cilantro. No cheese or sour cream.
Weds- Spicy orange veggie stirfry with brown rice.
Thurs- Grilled whole fish stuffed with lemon and thyme with roasted garlic broccoli.
Fri- Chana masala and veggie korma with brown rice.
I'm gonna also try to do lunches and breakfasts the same way. Here are some ideas.
Breakfast ideas:
KIND granola with almond milk
Berries and honey
Wheat toast and scrambled eggs
Lunch ideas:
Baked falafel with hummus
Whole wheat toast with avocado, sprouts, tomato
Leftover mushroom/poblano tacos
Greek salad with tabbouli, pepperoncini, olives, tomatoes
Wednesday, March 28, 2012
Balsamic Fig Chicken
Making this new recipe tonight from Cooking Light... I've been craving figs so we'll see how it turns out. I will report back!
Balsamic Fig Chicken
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/2 tablespoons fresh thyme leaves, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 3/4 cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup balsamic
- 2 teaspoons low-sodium soy sauce
- 1/2 cup finely chopped dried figs (or can use fresh)
Preparation
- Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
- Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Serve sauce over chicken.
Monday, March 26, 2012
Grades + Weekly Menu for 3.26
Happy Monday everyone! Hope yall had a great weekend and enjoying some spring weather. We didn't do much - saw Hunger Games on Friday and finally settled on a lightweight stroller. This is a huge deal, by the way. Deciding on a stroller. It takes up WAY too much brain capacity and it takes WAY too much time and effort. There are just so many options, and you have to decide if you want to recline, if you like the sunshade, if you are ok with the collapsing functionality. Does your brain hurt yet? Anyway, SUPERADO! Sunday we went to a delicious cajun restaurant for brunch and caught up with a friend from Paris and her finance. It's been fun reaching out and going out with new people.
Ok. Enough beating around the bush. I BARELY passed this week. I got a 3/4 - 75% - on exercise and a 5/6 - 83% - on cooking. We looked at a house yesterday at 5, so I couldn't cook the short ribs like I was anticipating. We went out for sushi instead. Poor us.
I'm going to keep the same goals for this week. Until I'm consistently hitting the goals, I won't revise them.
So without further ado - this week's menu. I have most of this stuff on hand which is great! Love it when my grocery bill is only $40 for the week.
Monday: Short ribs with chipotle pepers
Tuesday: Leftovers
Wednesday: Honey Hoisin Chicken Wings + rice
Thursday: Shepherd's Pie
Friday: Salmon with blue cheese and balsamic reduction
Saturday: Out (as a reward if we don't eat out any other night :)
I was sort of stumped for this week's menu. Need to make a list of old standby's that haven't made an appearance lately. What have yall got going on this week?
Ok. Enough beating around the bush. I BARELY passed this week. I got a 3/4 - 75% - on exercise and a 5/6 - 83% - on cooking. We looked at a house yesterday at 5, so I couldn't cook the short ribs like I was anticipating. We went out for sushi instead. Poor us.
I'm going to keep the same goals for this week. Until I'm consistently hitting the goals, I won't revise them.
So without further ado - this week's menu. I have most of this stuff on hand which is great! Love it when my grocery bill is only $40 for the week.
Monday: Short ribs with chipotle pepers
Tuesday: Leftovers
Wednesday: Honey Hoisin Chicken Wings + rice
Thursday: Shepherd's Pie
Friday: Salmon with blue cheese and balsamic reduction
Saturday: Out (as a reward if we don't eat out any other night :)
I was sort of stumped for this week's menu. Need to make a list of old standby's that haven't made an appearance lately. What have yall got going on this week?
Thursday, March 22, 2012
Random Fact - Eli wins the internets!
Eli's post on Tres Leches has the most all times views on this here little blog. I think that's a sign. We should all try to make it! Beth, Louise - project for Chicago visits!
That is all.
That is all.
Monday, March 19, 2012
I bregrudgingly present: my weekly menu
This week, looking at food online just isn't interesting. I'm totally uninspired and feel like eating mac and cheese all week long. Which reminds me. Lou - you owe us your mac and cheese recipe!
I'm forcing myself though because we're just coming off of a weekend out and about, and are going to be traveling a lot in April. Need to save calories and money by eating in. So, blah blah blah, here's the menu.
By the way- We should have a Sunday night report card. I guess first we need goals and objectives. Ok, my goal this week is to cook/eat-in 6 times and go to the gym 4 times. I'll announce my grades on Sunday. What do yall think??(Right before hitting publish, I revised my gym goal down from 5 to 4. No judging.)
Mon- Cauliflower Soup and leftover Coconut-Basil Chicken Curry
Tues- Spicy Orange Chicken
Wed- Fajitas. I haven't made these in years, but used to all the time in college. I'll post the recipe after I make them.
Thurs- Yogurt Marinated Chicken with Greek sauce and pita
Friday- Baked Shrimp in tomato and feta sauce
I'm forcing myself though because we're just coming off of a weekend out and about, and are going to be traveling a lot in April. Need to save calories and money by eating in. So, blah blah blah, here's the menu.
By the way- We should have a Sunday night report card. I guess first we need goals and objectives. Ok, my goal this week is to cook/eat-in 6 times and go to the gym 4 times. I'll announce my grades on Sunday. What do yall think??(Right before hitting publish, I revised my gym goal down from 5 to 4. No judging.)
Mon- Cauliflower Soup and leftover Coconut-Basil Chicken Curry
Tues- Spicy Orange Chicken
Wed- Fajitas. I haven't made these in years, but used to all the time in college. I'll post the recipe after I make them.
Thurs- Yogurt Marinated Chicken with Greek sauce and pita
Friday- Baked Shrimp in tomato and feta sauce
Thursday, March 15, 2012
Pickled Onions
I apologize in advanced for the vagueness of this recipe. DEAL WITH IT! Just kidding. It's incredibly easy and fluid and substitutions are welcomed and sometimes necessary and that's ok.
You need an old jam or mason jar with its lid. You also need to make these about a day in advance. They stay good in the fridge forever. They're pickled. Indestructible!
This recipe depends on the size of your jar. You're going to fill it all up.
* Onions, quartered and sliced
* Habaneros
* Apple cider vinegar
* Garlic, minced
- Prep your onions and peppers.
- Add the onions, peppers, and garlic into the jar
- Cover all the way to the top with apple cider vinegar
- Put lid on the jar
- Use the jar as your maracas and dance to La Cucaracha
- Set out in the sun for a couple of hours *you can also microwave for 2 minutes (without lid) or store it in a warm place (above your toaster) for a bit. Or skip the warming phase all together. I do that sometimes too.
- Store in the fridge
Some notes:
1. This is honestly what I do. I use an old Bonne Maman jelly jar, so it's not very big: Cut up one onion, add about a teaspoon of minced garlic, fill to the top with whatever vinegar I have on hand, and add about 10 dashes of hot habanero sauce. Then I leave out on the counter near my toaster for a couple of hours. Feels warm there. Then I put in the fridge and use whenever.
2. Like I said, I have used habanero hot sauce in the past and it works fine! If you need these onions and don't have peppers on hand, don't sweat. Hot sauce also works.
3. I don't always have apple cider vinegar. In fact, I almost always use white vinegar. Any type works.
4. I haven't added amounts because it depends on how big your jar is, how spicy you like it, and many other personal preferences. Perhaps a good place to start is 1:1:1. One onion, one habanero, one garlic clove. Adjust accordingly if you like spicy.
5. Some people add sugar. I never have, but some do.
6. When you're done with the onions, SAVE THE LEFTOVER VINEGAR! That is deliciously pickled and flavored. Just cut up some new onions, peppers, and garlic and top off with more vinegar if needed.
You need an old jam or mason jar with its lid. You also need to make these about a day in advance. They stay good in the fridge forever. They're pickled. Indestructible!
This recipe depends on the size of your jar. You're going to fill it all up.
* Onions, quartered and sliced
* Habaneros
* Apple cider vinegar
* Garlic, minced
- Prep your onions and peppers.
- Add the onions, peppers, and garlic into the jar
- Cover all the way to the top with apple cider vinegar
- Put lid on the jar
- Use the jar as your maracas and dance to La Cucaracha
- Set out in the sun for a couple of hours *you can also microwave for 2 minutes (without lid) or store it in a warm place (above your toaster) for a bit. Or skip the warming phase all together. I do that sometimes too.
- Store in the fridge
Some notes:
1. This is honestly what I do. I use an old Bonne Maman jelly jar, so it's not very big: Cut up one onion, add about a teaspoon of minced garlic, fill to the top with whatever vinegar I have on hand, and add about 10 dashes of hot habanero sauce. Then I leave out on the counter near my toaster for a couple of hours. Feels warm there. Then I put in the fridge and use whenever.
2. Like I said, I have used habanero hot sauce in the past and it works fine! If you need these onions and don't have peppers on hand, don't sweat. Hot sauce also works.
3. I don't always have apple cider vinegar. In fact, I almost always use white vinegar. Any type works.
4. I haven't added amounts because it depends on how big your jar is, how spicy you like it, and many other personal preferences. Perhaps a good place to start is 1:1:1. One onion, one habanero, one garlic clove. Adjust accordingly if you like spicy.
5. Some people add sugar. I never have, but some do.
6. When you're done with the onions, SAVE THE LEFTOVER VINEGAR! That is deliciously pickled and flavored. Just cut up some new onions, peppers, and garlic and top off with more vinegar if needed.
Wednesday, March 14, 2012
Life.is.good. A pork shoulder recipe
So much to celebrate! Beth is engaged (yay!) Louise is back from Africa (yay!) Elisa is back from Aruba tonight (yay!) and the cat is out of the bag on a surprise with Cristina so I don't have to pretend to be good at secrets anymore (yay!). All the stars seem to have aligned with my loved ones and that makes me happy.
In not-so-yay! news, we put an offer on a house and should hear back any second on whether it's ours to keep or just another heartbreak. I have a feeling that they'll pass, but we're hoping for a miracle.
On to the recipe, which was indescribably good. There are no words. There is only a picture of a hunk of meat.
Pork shoulder was on sale the other day at Peapod. I didn't have any plans to use it, so I threw it in the freezer and forgot about it for a while. When I decided to cook it, it took about two full days to thaw. That's a lot of meat so it just needed some time. I popped it in around noon on Sunday, and let it cook all day until dinner time. Definitely a good recipe for lazy weekends when you're not planning on going out or if you're working from home during the week. Below is the loose recipe I followed. I'm sure a pepsi can or two thrown in would be amazing too. I'll try that next time.
* Pork shoulder
* Minced garlic
* Olive oil
* 1 small can of chipotle peppers in adobo sauce
* 3 lemons' juices
- Preheat oven to 450*
- In a bowl or a jar, mixed together garlic, olive oil, and peppers (I was at the end of my minced garlic jar, so I used the remaining garlic and it's juices and threw the other ingredients into the jar, shook it up, and voila!)
- In a dutch oven, place the pork shoulder, fat side up
- Pour the marinade over the pork. Get all up in its bidness. Don't be shy. Really rub it in.
- Squeeze the lemon juice over the pork.
- Pop the pork in the oven, sans lid, and let it cook on high heat for 20 minutes.
- Drop the temp to 250*, put the lid on the dutch oven, and let it fly. I cooked it for about 5.5 hours and it was perfect. No peeking.
We shredded it up and ate tacos - corn tortillas, greek yogurt, pickled onions (recipe to follow). I can see this going in many different directions though. Put some bbq sauce on it and make pulled pork sandwiches. It made a crazy amount of pork, so either call your friends or be prepared for leftovers. Beth, stock up on eggs.
In not-so-yay! news, we put an offer on a house and should hear back any second on whether it's ours to keep or just another heartbreak. I have a feeling that they'll pass, but we're hoping for a miracle.
On to the recipe, which was indescribably good. There are no words. There is only a picture of a hunk of meat.
Pork shoulder was on sale the other day at Peapod. I didn't have any plans to use it, so I threw it in the freezer and forgot about it for a while. When I decided to cook it, it took about two full days to thaw. That's a lot of meat so it just needed some time. I popped it in around noon on Sunday, and let it cook all day until dinner time. Definitely a good recipe for lazy weekends when you're not planning on going out or if you're working from home during the week. Below is the loose recipe I followed. I'm sure a pepsi can or two thrown in would be amazing too. I'll try that next time.
* Pork shoulder
* Minced garlic
* Olive oil
* 1 small can of chipotle peppers in adobo sauce
* 3 lemons' juices
- Preheat oven to 450*
- In a bowl or a jar, mixed together garlic, olive oil, and peppers (I was at the end of my minced garlic jar, so I used the remaining garlic and it's juices and threw the other ingredients into the jar, shook it up, and voila!)
- In a dutch oven, place the pork shoulder, fat side up
- Pour the marinade over the pork. Get all up in its bidness. Don't be shy. Really rub it in.
- Squeeze the lemon juice over the pork.
- Pop the pork in the oven, sans lid, and let it cook on high heat for 20 minutes.
- Drop the temp to 250*, put the lid on the dutch oven, and let it fly. I cooked it for about 5.5 hours and it was perfect. No peeking.
We shredded it up and ate tacos - corn tortillas, greek yogurt, pickled onions (recipe to follow). I can see this going in many different directions though. Put some bbq sauce on it and make pulled pork sandwiches. It made a crazy amount of pork, so either call your friends or be prepared for leftovers. Beth, stock up on eggs.
Tuesday, March 13, 2012
Turkey meatloaf sammy
I made turkey meatloaf last night and it was so good that we needed to eat the leftovers for dinner again. We never do that! Leftovers are strictly for lunches (or 1am snacks in Ryan's case) in this house. So I was thinkin and thinkin about what to do with this meatloaf besides a regular sub. And then BAM! Best idea ever...
- Leftover turkey meatloaf
- Rye bread
- Spicy mustard
- Swiss cheese (freshly sliced, not in a plastic package)
- Caramelized onion
We assembled this goodness and panini pressed it and O. M. G.
Ryan made an Asian cole slaw to go with it. But my sammy was the star of the show.
- Leftover turkey meatloaf
- Rye bread
- Spicy mustard
- Swiss cheese (freshly sliced, not in a plastic package)
- Caramelized onion
We assembled this goodness and panini pressed it and O. M. G.
Ryan made an Asian cole slaw to go with it. But my sammy was the star of the show.
Thursday, March 1, 2012
Updated: Chicken Sausage Pasta Bake
This chicken sausage pasta bake has been in the rotation for years. I honestly don't remember where the recipe came from or when we first made it. A google search led me to this Ra-Ray recipe which could be it. As I've mentioned before, it's one of our trusted go-tos and it makes so much, the leftovers are great to have around.
Because of the busy week I wanted something super easy, and I realized I had on hand all the ingredients for the Chicken Sausage Pasta Bake, except for the ricotta. I did have goat cheese leftover from a long time (I'm to embarrassed to say how long ago, but the expiration date was still good!!). It was so much better with goat cheese. It turned it into something different, and a little high brow, even? If casseroles can be high brow.... Whatever I love casseroles. Just keep me away from the mega-Walmarts if that's where my love of the casseroles will take me. They're just so good. So go make yo'self some.
PS- HAPPY BETHDAY EVE!!!
Below again is the recipe and I've added in the goat cheese substitution.
* One onion, chopped
* One bell pepper, chopped (I use green bc they're more nutritious, but red are sweeter)
* One package of chicken sausage like Aidelle's, cut into bite size pieces
* One can of diced tomatoes (I use the kind with peppers)
* Red pepper flakes, to taste (I use a lot)
* Ricotta cheese, approx 1/2 cup OR 1 package of crumbled goat cheese
* One package of short pasta like Fusili
* Parmesan cheese for topping
- Preheat oven to Broil
- Put water to boil and cook pasta per packaging instructions to al dente
- Saute onion and bell peppers until soft
- Add chicken sausage. Cook until heated through
- Add in tomatoes and red pepper flakes and stir to heat through
- Add in ricotta/goat cheese and stir to combine
- Prep baking dish with cooking spray
- Pour in al dente pasta, then cover with the sausage/tomato/cheese mixture, and top off with parmesan cheese
- Broil uncovered for 10 minutes
Because of the busy week I wanted something super easy, and I realized I had on hand all the ingredients for the Chicken Sausage Pasta Bake, except for the ricotta. I did have goat cheese leftover from a long time (I'm to embarrassed to say how long ago, but the expiration date was still good!!). It was so much better with goat cheese. It turned it into something different, and a little high brow, even? If casseroles can be high brow.... Whatever I love casseroles. Just keep me away from the mega-Walmarts if that's where my love of the casseroles will take me. They're just so good. So go make yo'self some.
PS- HAPPY BETHDAY EVE!!!
Below again is the recipe and I've added in the goat cheese substitution.
* One onion, chopped
* One bell pepper, chopped (I use green bc they're more nutritious, but red are sweeter)
* One package of chicken sausage like Aidelle's, cut into bite size pieces
* One can of diced tomatoes (I use the kind with peppers)
* Red pepper flakes, to taste (I use a lot)
* Ricotta cheese, approx 1/2 cup OR 1 package of crumbled goat cheese
* One package of short pasta like Fusili
* Parmesan cheese for topping
- Preheat oven to Broil
- Put water to boil and cook pasta per packaging instructions to al dente
- Saute onion and bell peppers until soft
- Add chicken sausage. Cook until heated through
- Add in tomatoes and red pepper flakes and stir to heat through
- Add in ricotta/goat cheese and stir to combine
- Prep baking dish with cooking spray
- Pour in al dente pasta, then cover with the sausage/tomato/cheese mixture, and top off with parmesan cheese
- Broil uncovered for 10 minutes
Monday, February 27, 2012
Weekly Menus - Week of 2/27
Hey hey hey! I was cheated out of a real weekend. I was in DC, and weather delays didn't put me back in Chicago until around 11pm on Friday. Amelia was sick all day Saturday and Sunday and only now is starting to look better. All led to a pretty restless weekend. I demand a re-do!
Anyway, the bar is set pretty low this week for my kitchen. Will is traveling so between that and class, I'll wing it most nights. Below is what I have going on though:
Monday - Leftover Shepherd's Pie with Cauliflower soup
Tuesday - Winging it. Probably Veggie Burgers
Wednesday - Chicken Sausage and Peppers Pasta Bake (an oldie, but a goodie)
Thursday - Winging it. Probably leftover pasta bake
Friday - Homemade Tilapia Fish sticks
Saturday - Date Night! Going to The Publican with Will. Can't wait!
Anyway, the bar is set pretty low this week for my kitchen. Will is traveling so between that and class, I'll wing it most nights. Below is what I have going on though:
Monday - Leftover Shepherd's Pie with Cauliflower soup
Tuesday - Winging it. Probably Veggie Burgers
Wednesday - Chicken Sausage and Peppers Pasta Bake (an oldie, but a goodie)
Thursday - Winging it. Probably leftover pasta bake
Friday - Homemade Tilapia Fish sticks
Saturday - Date Night! Going to The Publican with Will. Can't wait!
Wednesday, February 22, 2012
Papi's Skillet Steak with Repochetas
Hi Everyone!
I have finally added the steak and repochetas dinner my dad taught me. Hopefully I can explain everything right!
Part I: Skillet Steak
First things first, you need to go to the supermarket/butcher and get some beef tenderloin. But you don't want just any beef tenderloin... you want a center cut beef tenderloin with the side muscle cut off. Be very specific because they will look at you and think they can "screw you" as my dad says. They did it to my mom apparently. Picture of what you're looking for below. (minus the string... you dont need string)
Get as many as you like -one that size will feed two easily-
Rest of the ingredients: (No measurements listed because dad doesn't speak in measurements)
- Salt and Pepper
- Butter (at least a quarter stick)
That's it!
Directions
1. Wash your hands (you use your hands a lot)
2. Get one of your sharpest knives and butterfly the steak. The way my dad showed me is like this: Lay the beef down, put your knife on the side where the steak was cut (not the round side), push the knife horizontally against the beef while you do slow cutting motions, the beef will "roll-out," it should be less than 1 inch think but not flimsy thin. (closest video of what it's like below- thanks Michelle! - disregard the fat cutting off part and the fact that it's pork.)
http://www.youtube.com/watch?v=ggLP60GMXeQ
3. Pound down the steak with your fists to tenderize the meat.
4. The steak should fit in your standard skillet so if you have to cut yours in half (which I do every time) do it now.
5. Grab butter and pat it onto the steak (both sides) - use as much as you want but know that the secret to my dad's steak is a lot of butter
6. Pepper both sides of the steak. If you used a lot of butter, use a lot of pepper.
7. Place steak on skillet and cook on Medium heat. Flip to other side when needed.
8. Use whatever method you normally use to see if steak is ready. (thermometer, fingerrareness test, guesstimation, etc.) I'm pretty bad at this part and just hope it's done, slice the thickest part and if it's not ready I throw it back on the skillet.
9. Remove steak from skillet and set aside. Finish second steak half if you have it.
10. Salt steak sides. (Again, as much as you want)
11. **Your choice step** This is where my dad will use the leftover juices from the skillet, add a little more butter (of course), brown it, and then pour that over finished steaks. Because everything can use more butter... However, you don't need to do this. It tastes fine without it.
And you're done! (Finished product below)
Part II: Repochetas (aka Nicaraguan Quesadillas)
Ingredients
- Smoked provolone
- Corn tortillas
- Vegetable oil
Directions
1. Lay out 1 corn tortilla and over it place some smoked provolone, cover with another corn tortilla (literally, like you're making a quesadilla)
2. Place repocheta on a skillet that has a few dolops of vegetable oil (not a lot, we're not deep frying it..)
3. Once cheese has started to melt and the bottom tortilla has a golden brown rim and patches, flip to other side.
4. Once both sides look the same, remove from skillet and set aside.
Make as many as you want!
(Finished product below)
You can serve with rice and veggies and if you want a sauce for your steak- chimichurri and a spicy vinegar taste the best.
Enjoy!
Tuesday, February 21, 2012
Poblano and Mushroom Tacos
MMmmMMMMmMMmmMmm i just had such a good dinner! i'm trying to do more meat-free meals and it's NOT EASY. but so far today I've been meat free. breakfast was granola, blackberries, almond milk. Lunch was a toasty tortilla, hummus, and tabbouli. and here's dinner:
Poblano, Mushroom, Onion tacos
- 2 poblanos (seeded) sliced
- 3 oz mushrooms
- 1/2 onion
- 1 can fat free refried black beans (see here)
- 1 tsp cumin
- cilantro
- tortillas
Optional: (I opted out to be supa low fat)
crumbled cotija, avocado, sour cream, tomatoes
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 7 minutes. Mix in ground cumin. Season to taste with salt.
While this is cooking, heat the beans in a sauce pan.
Toast tortillas on burner. Spread beans on tortilla. Spoon mixture onto beans. Top w/ cilantro. ENJOY.
Poblano, Mushroom, Onion tacos
- 2 poblanos (seeded) sliced
- 3 oz mushrooms
- 1/2 onion
- 1 can fat free refried black beans (see here)
- 1 tsp cumin
- cilantro
- tortillas
Optional: (I opted out to be supa low fat)
crumbled cotija, avocado, sour cream, tomatoes
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 7 minutes. Mix in ground cumin. Season to taste with salt.
While this is cooking, heat the beans in a sauce pan.
Toast tortillas on burner. Spread beans on tortilla. Spoon mixture onto beans. Top w/ cilantro. ENJOY.
Monday, February 20, 2012
Weekly Menu 2
Yayyy LOUISEEEEEE'S BIRTHDAYYYYYY!!!!!!!! Happy, happy day :)
I really need to go get Hunger Games from Melissa's house. Everyone loves them!
Here's my menu for the week:
Sunday: Pecan/jalapeno stuffed chicken with salad
Monday: Work happy hour at my house. I'm making crunchy chicken bites (panko and pecan crust) and bruschetta. The bruschetta is grilled bread, then a pancetta/white bean spread that I made yesterday, then tomatoes/basil with smoked salt sprinkled on top. YUM. Other people will bring apps too. No real dinner.
Tuesday: Greek night! Greek chicken (or possibly baked falafel), Greek salad, tabbouli, hummus, pita, tzatziki
Wednesday: Going to Dock n Roll for lobster rolls
Thursday: Tom Kha-Gai soup (I will use chicken instead of tofu)
Friday: Out for dinner before a bday partayyy
Greek night might get scrapped for Family Dinner with taylor and melissa b/c taylor leaves soon to go back and record in Nashville. We've done whole fish on the grill a lot w/ them and I looove that. So fun/easy/fresh.
I really need to go get Hunger Games from Melissa's house. Everyone loves them!
Here's my menu for the week:
Sunday: Pecan/jalapeno stuffed chicken with salad
Monday: Work happy hour at my house. I'm making crunchy chicken bites (panko and pecan crust) and bruschetta. The bruschetta is grilled bread, then a pancetta/white bean spread that I made yesterday, then tomatoes/basil with smoked salt sprinkled on top. YUM. Other people will bring apps too. No real dinner.
Tuesday: Greek night! Greek chicken (or possibly baked falafel), Greek salad, tabbouli, hummus, pita, tzatziki
Wednesday: Going to Dock n Roll for lobster rolls
Thursday: Tom Kha-Gai soup (I will use chicken instead of tofu)
Friday: Out for dinner before a bday partayyy
Greek night might get scrapped for Family Dinner with taylor and melissa b/c taylor leaves soon to go back and record in Nashville. We've done whole fish on the grill a lot w/ them and I looove that. So fun/easy/fresh.
Weekly Menus!
First things first - Happy Birthday Lou!! Hope your day is filled with love and packing for Africa :)
Second, best news ever. My sisters are reading Hunger Games and are loving it. I love sharing books and hearing that people like them. Reading makes me happy, so it feels like passing on some happiness.
Finally, I took a sewing class that was so much fun and informative. I can't wait to keep practicing. Here's the finished product. It's just a 16x16 pillow, so pretty basic. But there's a hidden zipper, and I hope to keep practicing so I don't lose my skills. In a few months if I'm still going at it, perhaps I'll treat myself to a sewing machine.
And so without further ado, here's my menu for this week. I've learned that I really only cook 4 times. The rest of the week, we either eat leftovers or we eat out/order in. I think a good strategy is to plan on 4, but I keep things in the freezer (eg- meats that were on sale or *gasp* frozen pizzas) that I can whip up if we're staying in and cooking. So here are my meals for the week:
Monday - Zuppa Toscana
Tuesday - Buttermilk Roasted Chicken with steamed carrots with ginger butter
Wednesday - Shepherd's Pie (it's been a while!)
Thursday - Leftovers
Friday - White fish special
Saturday - Out
Sunday - Steak and Sage-butter sweet potatoes
Side note- We're having brunch on Saturday with a couple that we met at Bubbles! So excited the classes introduced us to people!
Second, best news ever. My sisters are reading Hunger Games and are loving it. I love sharing books and hearing that people like them. Reading makes me happy, so it feels like passing on some happiness.
Finally, I took a sewing class that was so much fun and informative. I can't wait to keep practicing. Here's the finished product. It's just a 16x16 pillow, so pretty basic. But there's a hidden zipper, and I hope to keep practicing so I don't lose my skills. In a few months if I'm still going at it, perhaps I'll treat myself to a sewing machine.And so without further ado, here's my menu for this week. I've learned that I really only cook 4 times. The rest of the week, we either eat leftovers or we eat out/order in. I think a good strategy is to plan on 4, but I keep things in the freezer (eg- meats that were on sale or *gasp* frozen pizzas) that I can whip up if we're staying in and cooking. So here are my meals for the week:
Monday - Zuppa Toscana
Tuesday - Buttermilk Roasted Chicken with steamed carrots with ginger butter
Wednesday - Shepherd's Pie (it's been a while!)
Thursday - Leftovers
Friday - White fish special
Saturday - Out
Sunday - Steak and Sage-butter sweet potatoes
Side note- We're having brunch on Saturday with a couple that we met at Bubbles! So excited the classes introduced us to people!
Thursday, February 16, 2012
Spicy Stewed Beef Review
Picture from PWs Recipe - link at the bottom
How could you not want to devour this immediately?? It was just as good as the picture too. A few things:
- I used short ribs because they were on sale. We essentially had 4 strips of boneless short ribs, and it perfectly fed the two of us.
- Cooking time ended up being approx 4 hours. I think this is a case of the longer the better. Just make sure heat is very low. It was one of the easiest recipes, though!
- The chipotle peppers are SPICY! I added about 2 tbsp of sugar towards the end of the cooking time to tone down the heat a bit. Eating it with the cheddar grits also made it a perfect spicy/creamy balance.
- Apart from the oil used to sear the meat at the very beginning, this dish is pretty fat free. Granted, the cheddar grits are not fat free (cheese, I added some butter, half and half) but I felt ok with indulging in the grits.
- Speaking of the grits, it was my first time making them. They didn't look as voluminous as they do in PWs picture. Mine were more liquidy. I'll have to give them another shot because there were delicious!
Full recipe over at our friend PWs: Spicy Stewed Beef with Creamy Cheddar Grits
Monday, February 13, 2012
Weekly Menu. Off to a bad start.
Hellooooo! Hope everyone had good weekends! This week is already off to an unproductive start. No gym, no cooking, no leaving the apartment except to get bagels. I think I need a juice cleanse. Anyway, provided the rest of the week makes a turn for the better... this is my food plan! I like posting because during weeks that I'm in a rut I can look back at these menus for inspiration.
Monday: Delivery from the Chicken Hut. Ridiculously good and fast rotisserie chicken. Will and I sit at the table and don't speak for 10 minutes while we devour an entire bird.
Tuesday: Valenduck! Dinner out for our annual Peking duck feast at Sun Wah BBQ
Wednesday: Salmon and Brussel Sprouts. I'm trying to eat more salmon. I've heard it's good for your skin, but I'm starting to feel boring.
Thursday: Spicy Stewed Beef with Cheddar Grits. I never made this this weekend, so I gotta do it. Looks so good and I don't want the ingredients to go bad. Nothing overcooks my grits more than letting food go to waste. (See what I did there?)
Friday: Dinner out with my friend Julie! Can't wait.
Saturday: Zuppa Toscana
Sunday: Spaghetti and Meatballs. The frozen kind from Costco.
Your turn! xo
Monday: Delivery from the Chicken Hut. Ridiculously good and fast rotisserie chicken. Will and I sit at the table and don't speak for 10 minutes while we devour an entire bird.
Tuesday: Valenduck! Dinner out for our annual Peking duck feast at Sun Wah BBQ
Wednesday: Salmon and Brussel Sprouts. I'm trying to eat more salmon. I've heard it's good for your skin, but I'm starting to feel boring.
Thursday: Spicy Stewed Beef with Cheddar Grits. I never made this this weekend, so I gotta do it. Looks so good and I don't want the ingredients to go bad. Nothing overcooks my grits more than letting food go to waste. (See what I did there?)
Friday: Dinner out with my friend Julie! Can't wait.
Saturday: Zuppa Toscana
Sunday: Spaghetti and Meatballs. The frozen kind from Costco.
Your turn! xo
Thursday, February 9, 2012
Cauliflower Soup version 2.0
I've been making this cauliflower soup for years and years. Generally it's great, sometimes it's not as awesome, yet I still always come back to this recipe because it's just so easy. And really, you can substitute any vegetable and still get a great soup. But I think I just hit this recipe's sweet spot.
I took a page from the white sauce recipe Eli posted last year. I added just a splash of sherry and some white pepper and it has made ALL the difference. It's so delicious. The recipe is now:
Cauliflower Soup
* Shallot or small onion, diced
* Garlic clove, finely diced
* One head of cauliflower, chopped
* Approximately 6 cups of chicken broth
* Splash of sherry
* Generous amounts of white pepper (might want to start off not so generously, and adjust on taste)
* Salt to taste
- Saute onions in a bit of olive oil until soft, but not browned
- Add garlic and stir until fragrant, do not let brown
- Add cauliflower and chicken broth. Bring to a boil, then simmer until cauliflower is super tender
- Puree as if your life depended on it. Gets rid of the gritty feeling.
(*If you're feeling naughty, which I often am, I add a pat of butter before pureeing. Just a pat is all you need to make this feel decadent. Plus I rationalize it because this is virtually a fat-free recipe anyways. A pat of butter never hurt anyone. Don't judge me.)
- Stir in the splash of sherry and white pepper
- Taste and adjust seasoning as needed.
I took a page from the white sauce recipe Eli posted last year. I added just a splash of sherry and some white pepper and it has made ALL the difference. It's so delicious. The recipe is now:
Cauliflower Soup
* Shallot or small onion, diced
* Garlic clove, finely diced
* One head of cauliflower, chopped
* Approximately 6 cups of chicken broth
* Splash of sherry
* Generous amounts of white pepper (might want to start off not so generously, and adjust on taste)
* Salt to taste
- Saute onions in a bit of olive oil until soft, but not browned
- Add garlic and stir until fragrant, do not let brown
- Add cauliflower and chicken broth. Bring to a boil, then simmer until cauliflower is super tender
- Puree as if your life depended on it. Gets rid of the gritty feeling.
(*If you're feeling naughty, which I often am, I add a pat of butter before pureeing. Just a pat is all you need to make this feel decadent. Plus I rationalize it because this is virtually a fat-free recipe anyways. A pat of butter never hurt anyone. Don't judge me.)
- Stir in the splash of sherry and white pepper
- Taste and adjust seasoning as needed.
Monday, February 6, 2012
Weekly Menus. Let's do it!
Oh heyyyy. Heyyyy! I feel totally confident that I'm back in the weekly menu planning. I dropped the ball for the last 9 months-ish. But we're back! I'll post, and then you guys post. I'm circling around the same go-to dishes these days, so I need yalls inspiration. Here is what I've got going on this week:
Sun: Will made the Ranch Chili . It was bomb.
Mon: Out for a work event.
Tues: Roasted Salmon with goat cheese and balsamic reduction.
Wed: Coconut Basil Chicken Curry
Thurs: Roasted Chicken and potatoes
Fri: Leftovers or out
Sat: Spicy Stewed Beef with Creamy Cheddar Grits. PW. Love her.
What are you guys doing??
Sun: Will made the Ranch Chili . It was bomb.
Mon: Out for a work event.
Tues: Roasted Salmon with goat cheese and balsamic reduction.
Wed: Coconut Basil Chicken Curry
Thurs: Roasted Chicken and potatoes
Fri: Leftovers or out
Sat: Spicy Stewed Beef with Creamy Cheddar Grits. PW. Love her.
What are you guys doing??
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