Sesame Teriyaki Cod

I wanted to make a miso cod dish, but the hubby hates miso. So I’m doing my own spin.

4 pieces of cod. Marinate in a combo of 1 cup of the following – Mirin, sesame oil, teriyaki sauce, and olive oil, pluse salt and pepper to taste. I didn’t measure, but play it safe and don’t go heavy on the sesame oil. Pan fry 5 minutes on the first side and 4 minutes on the second side.
I played with rice pilaf and corn.
Everyone loved it!

Seaside Oyster Bar

I promised Rebecca I would take her for Boba Tea. It just happens to be right next to one of my favorite restaurants. I ordered the best soup ever and R wanted to try the croissants. So we had a little girl date.

Croissants with pecan butter and star anise.

Crab chowder with potatoes and carrots.

Chicken Thighs with Creamy Mushrooms and Snap Peas

I already know I have a problem. I have a cookbook and cooking magazine addiction. I also watch a ton of cooking shows. I am at the gym with my cooking magazines or watching some food clip or show on my phone. So I saw a recipe with chicken cutlets in one of my cookbooks, but I had bone-in chicken thighs, so I did an Amy thing like I always do and did my own recipe.


4 Bone-in Chicken Thighs (I had 2 normal sized and one beast that Katie and I shared) A few tablespoons of olive oil to coat your cast iron or Dutch oven. 1 large container of sliced mushrooms- whatever kind you like or go fancy if you want. I used buttons. 1 bag or container of snap peas; like 2 handfuls if you buy them loose. 1 cup chicken broth and a splash of white wine 3/4 cup heavy cream Salt and pepper. You know the drill.


Pat your chicken dry with paper towels- DO NOT RINSE IT!!! Salmonella all over your sink! Invest in Clorox Wipes 🙂 Salt and pepper your chicken and cook starting skin side down until crispy, about 6-8 minutes. Flip and cook the other side the same time. It will not be cooked though, but take it out and put it on a plate.

Add a little more oil or a pat of butter to the pan and add the mushrooms. Stir for about 5 minutes until browned. Pour in the broth and wine. Bring to a boil, scraping up any brown bits. Flavor! Reduce liquid by half and add the snap peas and heavy cream. Put the chicken back in the pan skin side up and cook until 165 degrees, stirring the veggies and sauce without disrupting that crispy skin,

Serve with rice, couscous, or a pasta. Enjoy!

Spaghetti Carbonara

I am vowing to try to stick with my weekly meal plan as much as I possibly can. I decided to bring it back to the blog after a VERY long hiatus. I have been falling in to the same meals every week, so I wanted to look in to new recipes or old loves that we have not had in a while. Tonight I kick my weekly mean plan off with a family fan favorite…Spaghetti Carbonara. I think the last time I made this, I added chicken. The hubby seemed a little disappointed that there was no chicken, but the girls and I were happy with just the bacon. Maybe next time I can do a side of chicken for him, but also add more bacon for the rest of us 😉


8 slices of thick cut bacon, cut in to half inch pieces 3 tablespoons of olive oil 4 cloves of crushed garlic 1 pound spaghetti 3 large eggs 3/4 cup grated parmesan cheese, plus more for topping 1/2 cup grated pecorino romano cheese, plus more for topping A few springs of parsley, chopped Freshly ground pepper to taste – I used white pepper, because my girls still wary of black pepper. I am happy that they will happily eat parsley.


Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, and 1/4 cup of water in a large skillet or Dutch oven. Cook over medium-high heat, stirring until the water evaporates and the bacon crisps up, about 10 minutes. Discard the garlic and put the bacon on a plate with paper towels.

Meanwhile, cook the spaghetti. In a medium bowl, mix the eggs, cheese, and pepper until combined. Once the spaghetti is done, reserve a mug of the pasta water. Then drain the pasta.

Return the skillet to medium-high heat. Add the pasta and toss with oil and bacon (reserve some bacon for topping the pasta at the end) for about 2 minutes. Remove from heat. Whisk 1/4 of that pasta water to the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs to make a creamy sauce. Top with the remaining bacon and extra cheese.


Weekly Meal Plan

Teenagers. Am I right? I have an 8th grader and a 10th grader. Tennis practice and cheer practice. Lots of work stuff happening with the parents 🙂 But we are trying to eat at home more often together to connect. No phones or head phones. We talk and eat. We recently have finished “The Good Place” together as a family, which we watched after the girls cleaned all the dishes 🙂

Sunday- Spaghetti Carbonara

Monday- Leftover Chilaquiles

Tuesday- Chicken Thighs with creamy mushrooms and snap peas

Wednesday- Salmon foil poached with corn and potatoes

Thursday- Leftover night

Friday- Go out!