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
Happy Friday!!! So earlier in the week when I made my meal plan, I asked the girls if they would rather order pizza or me make something for dinner on Friday night. They wanted to know what I might make, so I took the risk and said pasta with clams. They wanted clams. I even double checked last night to make sure that was still their choice. Yep! So that is what I made tonight for dinner!
Linguine and Clams
1 pound Linguine Pasta
1 tablespoon sea salt
1-2 pounds live Clams
1 tablespoons butter
2 cloves minced Garlic
1 cup White Wine (I used Chardonnay)
Take a large bowl and fill with cold water. Add 1 tablespoon of sea salt and stir to dissolve. Add clams and allow to sit in the refrigerator for as long as possible (30 min up to 2 hours). This will release the silt and sand. Rinse clams and press any open clams closed, if a clam won’t stay closed throw it away.
Fill a large pot with water and bring to boil. Salt water well. Cook pasta in water until 1 minute short of al dente. Reserve 3 cups cooked pasta water for sauce. In a large pan add butter. Heat over medium high heat until melted.
Add garlic. Cook about 2 minutes. Add white wine and reduce about 2 minutes. Add salt and clams, toss to coat. Add pasta and 2 cups reserved pasta water. Cover and cook about 3 to 4 minutes until all the clams have opened, any unopened clams need to be discarded.
The girls’ plate…
Well…I totally forgot to take a pic, so I snagged this one from google. I added fresh parsley to mine, and of course I had wine =) PERFECTION!!!!!
Have a great weekend!!! See ya soon with some yummy dinners this weekend and a new weekly meal plan!
Evening guys! I thought I would share this amazing tip… cook spaghetti squash in your crock pot! I saw this tip the other day on TV, and I just had to test it out!
Crockpot Spaghetti Squash
1 large spaghetti squash
1 cup low-sodium chicken stock, vegetable stock or water
With a sharp knife or fork, poke your spaghetti squash a few times all around.
Place the entire squash in a large slow cooker. Add your liquid and cover. Cook on high for 3-4 hours or on low for 6-8 hours.
I am going to add some butter, Parmesan cheese, and possibly some leftover veggies from tonight’s dinner (recipe coming soon) and take for lunch tomorrow!
Here is how I did it in the oven. https://funfoodiefamily.com/2015/03/23/roasted-spaghetti-squash/
Hey guys! I had a pretty awesome day with the family. We all went to the circus. It was great and we all had fun together! Last night, I was supposed to go to dinner with a couple of friends, but it fell through. No worries, though. We will catch up soon. I had a quiet house to myself for a few hours, so I ordered Chinese take out; Shrimp and Broccoli, Sweet and Sour Tofu, and some yummy Spring Rolls. For the second night in a row, I find myself in a quiet house for a bit. I was in the mood for something vegetarian, so I ordered a veggie pizza, cheese bread, and Greek salad. Plenty of leftovers from both nights! Looks like I have lunch covered for the week! Now watching a marathon of The Americans. So awesome!
Looking forward to yoga in the morning. My dad’s b-day is tomorrow, so I’m going to make a yummy meal for him. That recipe and this week’s meal plan coming up tomorrow!
5 ingredient Easy Meal… Tortilla, refried beans, cheese, green chilies, and enchilada sauce…
Put some enchilada sauce on the bottom of your pan. Start layering…tortilla, beans, cheese, chilies…fold, etc.
Top with enchilada sauce and more cheese…
Bake at 350 for 25 minutes or until the cheese it nice and bubbly…
Eating up all the chips in the house cheering for the Seahawks…Good game tonight!
Every so often, my girls and I have a girl night at home. Tonight was one of those! Usually this happens…we girls love our pizza!
Thin Crust White Pizza with tomatoes, bacon, and feta for me…
Regular Crust Mushrooms and Black Olives for the girls…
And always Cheesy Bread
Happy Friday everyone! I had an awesome first week with my 6th graders! They are amazing; smart, sweet, and full of enthusiasm! Love each and every one! My school is pretty amazing this year, and I am glad to be back to work. I LOVE having my summer (June and July only) to spend with my girls, but I do love teaching and making a difference in my students’ lives.
My dad picked up the girls from school and took them on a surprise sleepover! My hubby is working late. I am chilling with Brutus (my dog, duh!) and my kitties and eating pizza, drinking wine, and catching up on my shows.
I ordered a small thin crust “White Pizza” with tomatoes, black olives, feta and bacon. Pretty amazing combo! I have a few pieces leftover for another day.
So hubby is out tonight and it is just us girls. They were playing and all of a sudden wanted dinner. Really? It is only 4:00 and you just ate at 2:00. I had planned on hot dogs and baked beans anyway, so I decided that it was fine if they were hungry. I looked in the cabinet for a starch. Tons of pastas, 1 boxed mac and cheese, and potatoes on the counter. Hmmmm…. Look in the fridge. A whole container of shredded cheddar. Eureka! I’m making a homemade cheese sauce for quick homemade mac and cheese. The girls wanted no part of having a bun, so I introduced them to beanie weenies.
Beanie Weenies are easy. All you have to do is cut up your favorite hot dog (I used Applegate brand) and mixed them with baked beans. I always keep a can of baked beans in my cabinet. It is a great pantry staple.
Homemade Mac and Cheese
I took 1/2 a container of bowtie pasta (use what you have) and cooked it al dente.
This sauce starts with a classic bechamel sauce
Bechamel Sauce (I got from Mario Batali)
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Cheddar Cheese Sauce
Put your velvety bechamel sauce back on medium heat. Stir in 1 pound of shredded cheese- I 3/4 sharp cheddar and 1/4 parmesan. Use what you like or have in the fridge. Whisk well.
I added a few spoonfuls to my pasta. Add a few tablespoons of pasta water if needed to thin out the sauce.
Home run dinner.
Mommy is on her own tonight for dinner. Daddy is sick. My girls took an impromptu sleepover with the grandparents.
Seafood in garlic sage butter. Ya’ll, this was an epic meal. 1 lobster tail. 10 shrimp. 1 salmon filet. Cooked in sage garlic butter. 1 stick of butter. 3 cloves of garlic. EPIC!
Start with a cold pan. Put your salmon skin side down with a stick of butter, a handful of whole sage, and 3 cloves of garlic. The salmon skin will crisp up better this way. A little trick I learned from Curtis Stone. Unfortunately, it was via TV and not in person. Swoon…
Anywho, Cook until butter is all melted. Mix the sage and garlic around well. Lift up the salmon to get all that buttery goodness under the skin. Add in the lobster, shell side up. Cook for a good 5 minutes. Turn the salmon. The skin should be perfectly crispy. If not, cook a minute or so longer. Turn the lobster and add in the shrimp. Cook for another 4 minutes, turning the shrimp every 30 seconds or so. You can serve with a veggie and/or starch, but I went straight seafood. Oh, and a nice glass of white wine pairs well with this. I went for a light crisp pinot grigio. So good. So full.
We finally ate those damn tacos! They were delicious!
Here is the link to making your own taco seasoning.
Last night I had planned on making patty melts, but there was just too much food in the fridge that we needed to eat up and it was just us girls for dinner (Daddy had a hockey game). For the girls- well, they wanted french toast sticks and Annie Spaghetti O’s. Random, but ok. I made myself a nice big taco salad with the leftover taco meat. We still have a box of taco shells in the pantry, but I think they will sit there for awhile until the taco craving strikes again or I find something else creative to do with them. Any ideas?