Hey guys! I promise I am eating! Mostly quick meals at home, take-out, and the occasional take-out…
The reason why? Well, cheer season has started back again. School is around the corner. I am soaking up all the summer left!
My girls playing at the park. Missing one little angel here.
Sunday, I made some chicken stir fry kinda like this. The noodles were not the same, but everything else pretty much was. You could also use rice instead of noodles.
Last night, the hubby and I ate a sushi dinner after we dropped the girls off at cheer camp. It was glorious!
Today I ate 2 Eggo waffles standing over the counter, Jimmy John’s Lulu Club sandwich, and a Taco Bell bean burrito and nacho chips. They were all good…no regrets! YOLO😉
Tomorrow is another crazy day! Probably will just drink coffee for breakfast, a tomato sandwich for lunch, and who knows what for dinner??? Only 5 more days of my official summer so anything is possible!
Pretty tomato obsessed over here!
Cucumber and Tomato Balsamic Salad
1 large cucumber, sliced thinly
1 large tomato, diced (or 2 small Roma tomatoes, a handful of baby heilooms, etc.)
3 tablespoons balsamic balsamic vinegar
2 tablespoons olive oil
Combine sliced cucumber and tomato in a medium bowl. Add balsamic vinegar and olive oil. Sprinkle on roughly 1/2 teaspoon each salt and peeper and mix together well. ENJOY!
Another yummy way to utilize your summer tomatoes!
1/2 raw Jicama, 1 Summer tomato, and 1 bunch of cilantro. Chop all these summer beauties and mix with a bit of olive oil and salt-and-pepper. Perfection for a slaw or salad to add to your perfect grilled meat.
Good morning, friends! I hope everyone had a GREAT weekend!
Friday we had a great time at the pool. The girls had a blast with lots of the neighborhood kids.
Then the girls had a slumber party with a few friends. They had a blast!
Then they slept over with my parents. The hubby and I had a great time with some friends at the house. I made my “famous” enchiladas. It is nice to hang with family friends without kids every once in a while.
Then yesterday, my parents met us at Texas Roadhouse for dinner to celebrate the hubby’s birthday! Their filet is to die for! We started with some yummy potato skins.
Now on to the brunch I made this morning…
Sunny Side Up Eggs with Sauteed Mini Heirloom Tomatoes
I got some amazing tomatoes this week at the farmer’s market. I mean…July is the BEST for tomatoes! I took a couple of handfuls of those beauties and cooked them in a bit of olive oil with a good pinch of salt and pepper. I covered them with a lid and just let those babies pop and char for a good 5 minutes. I toasted some English muffins and made my sunny side up eggs.
I topped the English muffins with an egg and some of those gorgeous tomatoes!
So easy it is ridiculous…
1. SMOKING HOT PAN!
2. Salt and Pepper some bone in thick cut pork chops.
3. Coat them with olive oil.
4. Put in the pan and cook on first side for about 12 minutes.
5. Turn over and cook until internal temperature reaches 150. Take out and let rest at least 10 minutes. It will continue to cook (carry over cooking) until close to 160. It will be super safe to eat! Super moist and juicy.
Easy summer breakfast! I toasted an English Muffin, put a smear of mayo on each side, added some fresh heirloom tomato, and topped it with 2 over easy eggs. A bit messy, but totally yummy!
Love this summer cocktail! Ever since we have been home from the beach, I get it out almost every time we go to dinner. It is my new favorite! So I have made it my mission to perfect the Mojito at home. I may or may not have gone through an entire bottle of rum. Just the sacrifice I am willing to make for you guys!
Ingredients- serves 2- but I drink both because the hubby doesn’t do rum😉
6 large strawberries, sliced
10 fresh mint leaves
2 shots of your favorite white rum
2 tablespoon fresh lime juice
2 tablespoons simple syrup – equal parts water and sugar, boiled until combined, then cooled…I make a batch and keep it in the fridge.
1/4 cup club soda (or sprite/7up tastes awesome in there as well)
***For a non-alcoholic version, you can simply omit the rum and add a bit more soda
In a glass, muddle the simple syrup, strawberries, and fresh mint leaves. That smell is glorious! Add a handful of ice to your glass and pour in the white rum, lime juice, and club soda. Carefully combine together, garnish with a sprig of mint, and enjoy!
Do you have a favorite summer cocktail? Share in the comments section, please!!
If you have a Chenin Blanc, Champagne, or even a Prosecco, you could sub that for the soda😉 No judgments here! Cheers!
Afternoon friends! I hope you all are having a great day. Last night I made steak fajitas for the family. Fajitas are always a favorite, and I usually stick to the same combination of flavors to marinate the meat (you can find it here). But I decided to change things up when I spied this lovely bottle of Chimichurri sauce in the fridge.
Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. You could easily make our own, but I received this bottle in my Argentina Try the Word food box. If you have never heard of Try the World and you are an adventurous eater who likes to try new flavors, I would highly recommend getting a subscription!
I added salt, pepper, a couple tablespoons of Worcestershire sauce, and about a half a cup of the Chimichurri sauce to a large zip top bag. I added the meat and let marinate for about 30 minutes.
I grilled each side, about 6-8 minutes per side for medium rare. Then I let the steak rest about 10 minutes before carving. I had my husband cut the steak across the grain into thin diagonal slices.
I also cooked up some veggies (peppers, onions, and mushrooms) to add to the fajitas. I added a bit of salt, pepper, and 1 tablespoon of Worcestershire sauce to the veggies as they sauteed, about 15 minutes.
While the meat rested, I warmed up some small tortillas. With the steak and veggies, I added some tomatoes, cheese, lettuce, sour cream, and a bit of hot sauce. Delicious!
With so much sadness over the past few days, let there be some light…post a make up free selfie today and Rodan+Fields will donate $5 to Build On. Just add the hash tag #RFGoNaked
So I made this yummy meal out of leftover roast chicken (can use store bought rotisserie), sauteed veggies (mushrooms, onion, yellow and red peppers), leftover rice, and this yummy store-bought Indian Butter Chicken sauce.
I first cooked down 1/2 of a chopped onion, 1 small container of sliced mushrooms, and 1/2 of a sliced yellow pepper and 1/2 of a sliced red pepper- about 10 minutes. Then I added the cooked chicken and cold rice along with the sauce. It took about another 10 minutes to slowly warm all the way through.
You could sub the chicken with tofu, shrimp, lamb, or just add more veggies. These are the veggies that I had, but really you can sub any veggie here. If you had any leftover couscous or quinoa, that would be a great sub for the rice.
I challenge you to see what is in your fridge and be creative!