Refrigerator Dump Salad… romaine, kale, parsley, cilantro, carrots, radishes, and celery.
Added some chopped bacon wrapped pork and cooked bugler (cooked according to package).
Added to a mason jar for a mostly healthy lunch tomorrow (with lite ginger dressing).
Just needs a few crunchy croutons on top!
Hope everyone is having a fabulous Sunday! It has been pretty chill here. Time outside, lunch out with my girls, and a grocery store trip. Relaxing on the couch looking forward to cooking dinner tonight. Here is what is on the plan for the rest of the week…
Sunday- Chicken Wings- something like this. Maybe I will change up and make something different???
Monday- Bacon Wrapped Pork
Wednesday- Crispy Baked Fish and Potatoes
Thursday- Leftover Beef Empanadas
I am starting a new category tonight. Dinner with friends is becoming the new normal with my new kitchen. I love it! Tonight, 2 college friends came to dinner. One was the fabulous Miss Mandy, who my girls pretty much adore as an auntie. The other was my dear friend Lita, who also brought her lovely hubby and 2 adorable boys. It was loads of fun. For some reason it didn’t even occur to my to take a picture of us, but that is ok. Their pretty faces still look 22 to me, so there is that =)
Here are some shots that I took that mattered…
The start… 2 avocados, salt, pepper, juice of 1 lime, and a tablespoon of queso fresco diced and stirred in.
The amazing result! YUMMO!
Enchiladas 2 ways- Beef and Bean
Can’t wait to see these lovely ladies again!
Monday I had a night with my girls, so after I picked Becca up from Cheer, I decided we were going out to dinner. I chose Opa, one of our Mediterranean faves.
Avgolemono Soup (Lemon and Chicken)
Falafel, hummus, taziki
Tonight was my choice as well…Oven roasted Chicken Thighs and Legs—-375 for an hour or so with a good handful of salt, pepper, poultry seasoning and a hearty supply of olive oil. I served with rice, corn, and a side salad. Perfection! Happy family!
Flowers for Lizzie
A couple of pics with my girls
Hey guys! So I made this a couple of days ago. I contemplated what to do with the leftovers.
I found these in the pantry…
I made 2 different dishes.
Tom Yum Seafood Soup with Jasberry – Rice I cooked the soup according to package and adding in my veggies, leftover fish, and shrimp. Nice and spicy! The rice was a perfect combo!
In my second dish, I added chopped artichokes, black olives, capers, and the rest of the shrimp to the spinach pesto pasta. Salty, garlicky, pasta perfection!
Lots of leftovers for the week!!!! Score!
Hey guys! I hope you are having a great weekend! So far, it has been pretty nice and relaxing. Yesterday the girls went to a fun birthday party and played outside. I relaxed, caught up on my DVR, and cooked this yummy dinner. I hope you give it a try!
4 Catfish Fillets (any white fish would work)
3/4 pound of Linguine Pasta
1/2 cup of flour
1/2 pound fresh spinach
6 tablespoons of butter- or olive oil (I like to do a combo of both)
1/4 cup grated Parmesan
1/2 small container of prepared pesto
about 1/2 cup of dry white wine
Cook the pasta in heavily salted boiling water. As always, reserve about a cup of that starchy cooking water.
While the pasta cooks, begin cooking the fish. Put the flour on a plate. Make sure you pat the fish dry. Salt and pepper each side of the fish. Coat the fish in the flour, tapping off any excess. Melt about 3 tablespoons of butter in a pan and cook the fish on the first side for about 6 minutes, or until golden brown. Flip and add the white wine and a small glug of olive oil. Cook the fish on the other side for about 3 minutes, depending on the thickness of your fish.
Stain your pasta. Add your spinach in the same pan you cooked your pasta in (less dishes!)Cook down just about 3 minutes or so. Add in your pesto and cheese. Stir back in your pasta. If it looks thick, loosen it up a bit with that starchy cooking water, a bit at a time. I top with just a bit more olive oil.
Leftovers consist of lots of pasta and 1 fish filet. Thinking of some ways to change up my leftovers…1. Fish Tacos 2.Add shrimp or chicken to the pasta 3. Add in more sauteed veggies to the pasta for a vegetarian meal 4. Sauteed fish cakes 5. Soup- Pesto Noodle Soup or Fish Curry Soup… So many ideas!
If I come up with something good, I will let you know!
The fancy term is Chicken Milanese. I have made this tons of times, and you can find the recipe here. The girls LOVE it, so I was excited to see the recipe in my Blue Apron box this week.
Part of the meal also called for a side salad of pea shoots, radishes, and warm snap peas with a stone mustard vinaigrette. Sounded delicious to me, but I knew I was not going to win the family over with that one. Instead, I sauteed the peas for everyone and made the salad for just for myself. I added some diced cucumbers and tomatoes to the mix. I still used the dressing recipe whisked together: a tablespoon of whole grain mustard; 1 shallot, minced; the juice of one lemon; salt and pepper to taste; and about 2 tablespoons of olive oil.
I made some white rice for the rest of the family, which they appreciated 😉
Hey guys! I just finished the BEST bowl of French Onion Soup! I changed up my recipe just a bit…
2 onions, thinly sliced
1 container of beef broth
3 tablespoons Worcestershire Sauce
1. Thinly slice the onions. Cook in a combo of a couple of tablespoons of olive oil and butter for at least 45 minutes. The onions are what make this soup. Cook as long as you can to get them super soft and caramelized. I also add the sugar and salt to help the cooking process and bring out the onions natural sweet flavor.
2. Add your stock and Worcestershire Sauce. Stir and cook until soup starts to bubble, about 10 minutes.
3. Ladle your soup in a ramekin or oven safe dish. Add in your oyster crackers and top with the cheese.
Broil on high until cheese is nice and brown and bubbly!