The last dinner cooked in my kitchen before construction begins. This week it is kitchen pack up, next week demolition, then a few more for instillation and completion. Using the toaster oven and microwave and cheap meals out. See you on the flip side peeps!
Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!
Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.
I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can! I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!
Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast
4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)
Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.
Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!
Hello all! So last night I was all set to make my normal meatloaf recipe but wrapped in bacon. Then I went to unwrap my beef and it was spoiled! Boo! Well, I wasn’t going to let a little spoiled meat get the best of me, so I trashed it and decided to wing it. I found a package of chicken sausage, so I decided to grind that up with a red pepper and an onion. It turned out really good, but I think it was too big of a change for my family. They said it was good and ate it, but they love my original meatloaf recipe and said they were missing the beef. I loved the change and except the bacon wrapping, it was lighter with the chicken sausage and veggies added.
Bacon Wrapped Pork Meatloaf
1 small red bell pepper, chopped
1/2 large onion, chopped
1 garlic clove
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground chicken sausage
1/2 pound ground mild Italian sausage
1/2 cup bread crumbs
2 large eggs
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
8 strips of bacon
Preheat the oven to 375 degrees.
Place the red bell pepper, onion, and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.
In a large mixing bowl, combine the vegetables, sausage, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Spray the bottom of a baking dish and place on strips of bacon on bottom with sides sticking out. Using your hands, form the meat it into a loaf. Place it on top of the bacon in the pan. Wrap the strips around the top. Add more on top or sides if needed. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
Pour off the melted fat, slice the meat loaf and serve.
Funny story—-I put it on a sheet pan with aluminum foil. The bacon grease set a small fire in my oven. Use a baking dish 😉
Evening guys! So I made this yummy dish last night. I saw something similar in one of my food magazines and thought I would alter the recipe to what I had. I served it with a side of garlic toast. It was perfect. Seconds and clean plates for everyone!
Creamy Tarragon Chicken with Peas and Mushrooms
4 boneless skinless chicken breasts, cut bite sized or sliced thinly
1/2 onion, chopped
2 cloves garlic, minced
1 container mushrooms, sliced
1 cup frozen peas
1 handful chopped tarragon
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup chicken stock
salt, pepper, and olive oil as needed…
In a cast iron skillet, cook down your onions, garlic, and mushrooms with salt and pepper to taste, about 6 minutes on med. high heat with a couple tablespoons of olive oil. Add in butter and liquid. Mix well and reduce, about 5 minutes.
Coat chicken with flour and season with salt and pepper and mix in sauce. Cook about 10 minutes.
Add in the frozen peas, cheese, and fresh tarragon. Incorporate well and serve over egg noodles or rice.
Adding some garlic toast will make your family happy.
Happy Sunday! Here is what was for dinner tonight!
Scallops and Bacon with Alfredo Pasta and Peas
1 pound Scallops- dry well and season both sides with salt and pepper
1/2 pound bacon
1/2 onion, chopped
2 cloves garlic, minced
1 cup frozen peas
1 container of your favorite Alfredo Sauce
one container of pasta- I used fresh Angel Hair (from the fridge section)
2 tablespoons butter
1/2 cup grated Parmesan Cheese
Boil water and cook pasta.
Cook your bacon off in a cast iron skillet. Drain on paper towels and tent with aluminum foil. Chop when it has cooled off a bit.
Turn down heat add your onions and garlic for about 5 minutes. Move your onions and garlic toward the edges and add in your scallops. Cook on medium high heat for 2 minutes per side. Do not overcook!!!
Take out the scallops and add in your frozen peas, butter, sauce, and cheese. Mix well. Add in your pasta. If too thick, add in a bit of pasta water. Top with bacon and scallops!
I wasn’t sure how the girls would like the scallops, but they gobbled them up!
So last night was date night! We wanted to do something different, so we came up with the idea to go out to Korean Barbecue. This place was quite the experience! The atmosphere was amazing, cool Korean music blared, and everyone looked like they were just having a great night of fun, friends, family, and food!
The servers start out by putting some sprouts and kimchi on the cast iron dome skillet. They put out a spread of different sauces (bean paste, spicy chili sauce, pickled jalapenos), some lettuce, and different wraps (daikon radish, rice paper, and lettuce). Then they bring out the meat. We ordered the honey pork, beef steak, and some tofu. It was all so delicious, but I think I liked the steak the best.
The next time I go, I am ordering the whole octopus. I saw a table that got it and I just have to try it!
Hey guys! I made this the other night for the girls after cheer practice. It only took 10 minutes to make, but the girls and I devoured it in less than 3 minutes! I didn’t even take a before picture, because everyone was starving and it seemed so cruel to make them wait. It was pretty. It was delicious. And this was all that was leftover in the pan.
Butter Poached Tilapia
1/2 stick of unsalted butter
2 tilapia fillets
Salt and pepper, to taste
Melt butter in medium saucepan over medium-low heat. Add fish and salt and pepper to taste. Cook on first side about 5 minutes. Turn and cook about 3-5 minutes more depending on the thickness of the fish.
Hello again! Cooking like a maniac tonight! I wanted to make some lunches for the week, so I decided to make this pasta with some veggies I had and some leftover pesto from last week. This is a great vegetarian meal, but you could always add your favorite protein if you wish! This meal took less than 15 minutes! So easy and delicious!
Pesto Pasta with Greens, Artichokes, and Tomatoes
Evening guys! So tonight I was planning on making Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!
Sesame Thai Ginger Chicken Stir Fry
2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice
Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.
Happy Columbus Day!
Yesterday I went to the store and spied a pretty flank steak and immediately had a hankering for fajitas! I had the butcher cut it in to strips. I added about a tablespoon of cumin, salt, pepper, and a couple of teaspoons of chili powder. I rubbed it all over the meat with a little olive oil, then cooked them up in a skillet. Everyone added their meat to a hot tortilla and added their favorite fixings!