Food

Who’s Hungry

Happy Monday Babes! Hope you had a relaxing weekend.

Here’s what’s cooking this week.

  1. Sausage-Stuffed Sweet Potatoes (#43) from Food Network Magazine
  2. English Cheddar Burger (#14) from  Food Network Magazine
  3. Lentil Spinach Soup from The Garden Grazer
  4. 5-Ingredient Chili from Gimmie Some Oven
  5. Chimichurri Chicken Thighs from Inspired Taste

What are you making this week?

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Food

Who’s Hungry

Happy Tuesday Babes! I hope you enjoyed the long weekend.

I’ve spent the morning cleaning my apartment, and I now feel so energized. It’s funny how the physical clutter and grim can translate to mental mess. A tidy home means a tidy brain!

I think I’ll reward my cleaning self with a smoothie. This Banana Cream Pie one looks fab!

Here’s what else is cookin’.

  1. The Easiest 3-Ingredient Fudge Bites from Veggie and the Beast
  2. Chili with Ranch Sour Cream from Food Network Magazine
  3. Corn Chowder from Jamie Oliver’s Food Revolution
  4. Zucchini and Ricotta Fritters from Pink Parsley

What are you making this week?

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Food

Who’s Hungry

Happy Tuesday Babes! Hope your week is going well.

To all my Jewish Babes, I’d like to wish a very happy first night of Hanukkah!

I’ll be preparing a Hanukkah feast later in the week, but until then, here’s what’s cooking!

  1. Frito Chili Pie from The Pioneer Woman
  2. Easy Leek and Potato Soup from Greedy Gourmet
  3. Jambalaya from Gimme Some Oven

What are you making this week?

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Food

Weekly Dinner Menu 08.04.14

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Another weekend of playing hostess to out-of-town visitors has left me behind on my usual weekly to-do list. Better late than never right?

Here’s what’s cookin’ this week.


 

Monday– Grilled Cheese & Tomato Soup

I buy this pre-made tomato soup & grill up the sammies (Munster cheese on a fresh Pugliese bread) in my cast iron skillet.

Tuesday– Beef Chili w/ Fritos

I didn’t make this chili last week because I had visitors in from out-of-town so I’ll be slow cooking it this week.

I’ll brown a pound of ground beef seasoned with salt & then drain the fat. Then I’ll sauté half an onion, 2 bell peppers, & a clove of garlic in a bit of olive oil. I’ll dump that into the slow cooker along with one can each pinto, kidney, black, & chili beans. 8 oz of tomato sauce & one diced jalapeño go in as well. To season, I’ll add ½ tsp ground oregano, ½ tbsp ground cumin, 1 tbsp chili powder, a tiny pinch of cayenne, & a pinch of salt. Check the seasoning half way through & adjust as needed. Cooked on low, this chili is perfection in 4 hours. I serve it up with sour cream, cheddar, & Fritos.

Wednesday– Rotisserie Chicken w/ mash & salad

Taking a helping hand from the deli, I’ll cut up a rotisserie chicken & serve it simply with mashed potatoes & a green salad.

Thursday– Linguine w/ braised duck & salad

I over-ordered at dinner this weekend & am now left with a massive braised duck leg from my Osso Buco. I’ll re-heat the meat (& side vegetables) in its jus, shred it, and then serve it all over linguine with a green salad. If you don’t have any leftover Duck Osso Buco (which is most likely the case) you could make this duck ragu yourself.

Friday– Chicken Burritos w/ rice & beans

Friday night casual eating at its best. I’ll shred the rest of the rotisserie chicken, & use half for these burritos (the other half goes into Sunday’s casserole). Load up warm tortillas with chicken, rice, beans, cheese, grilled onion & peppers then top with salsa & sour cream. Fold up the beasts and get to munching.

Saturday– Eat Out

Sunday– Chicken Casserole

I’ll use the remaining shredded rotisserie chicken, combined with cooked rice, mixed veg, & a little condensed mushroom soup mixed with milk to bring it all together. Topped with french fried onions & baked at 325°, this casserole is ready when the top is golden brown & the guts are hot & creamy; about 30mins.

Weekly Dessert– Peaches & Cream

Dice up some peaches & top with fresh whipped cream & chopped pecans. If that’s too easy for you, here are 2 grilled peach desserts (& a salad) that look so delish.

What is your favorite way to dress up a store-bought rotisserie chicken?

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Food

Weekly Dinner Menu 07.28.14

Image of weekly menu graphicHappy Monday Babes! I trust you all enjoyed your weekend (I sure did).

Here’s what I’m making this week.


Monday– Ravioli w/ Peas in a butter sauce

Because my boo’s family was in town this weekend, we didn’t have a chance to shop Sunday as we normally do. Since we’ll be shopping tonight, I’m making a quick & easy dinner. I’ll toss cooked, packaged cheese ravioli with peas & a few tablespoons of butter. Then top with grated parmesan & serve alongside a green salad. Simple & delicious.

Tuesday– Chicken Tikka Masala over rice

This slow cooker recipe is great. I like to serve it over jasmine rice with warm naan.

Wednesday– Chicken Caesar Wraps

My boo is all about wraps, so I’ll be rolling up some chicken, parmesan, & romaine topped with this dressing in a whole wheat wrap.

Thursday– Chicken Gyros w/ salad

I’ll make this recipe for the gyros & this recipe for the salad.

Friday– Chicken w/ rice & veg.

A classic go-to. I’ll season the chicken with poultry seasoning & serve it over rice pilaf with sautéed carrots & zucchini.

Saturday– Eat Out

Sunday– Beef Chili w/ Fritos

I’ll brown a pound of ground beef seasoned with salt & then drain the fat. Then I’ll sauté half an onion, 2 bell peppers, & a clove of garlic in a bit of olive oil. I’ll dump that into the slow cooker along with one can each pinto, kidney, black, & chili beans. 8 oz of tomato sauce & one diced jalapeño go in as well. To season, I’ll add ½ tsp ground oregano, ½ tbsp ground cumin, 1 tbsp chili powder, a tiny pinch of cayenne, & a pinch of salt. Check the seasoning half way through & adjust as needed. Cooked on low, this chili is perfection in 4 hours. I serve it up with sour cream, cheddar, & Fritos.

Weekly Dessert– Fudge Popsicles

An ice cream truck staple you can make at home!

What’s your favorite ice cream truck treat?

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Food

Weekly Dinner Menu 06.30.14

Image of weekly menu graphicEach Saturday, I sit down with Pinterest, a piece of scratch paper, & my handy-dandy shopping list (which you can snag here) to create my dinner plans for the week. Sunday, my Boo & I do our grocery shopping & then we’re all set for the week! I adore cooking, so I make dinner nearly every night. Saturday (& occasionally Friday) is an eat-out night, because humans are social creatures & there’s only so much couch-potato-Netflix-binging one can bear in a week. Monday night dinners are always meat-less, & I make one dessert a week that gets gobbled up the first night lasts an appropriate amount of time.

If you’re a Curious George and want to see what  foods I stuff into my Boo & myself each week, or if you’re so bold as to play along at home, come back each Monday (maybe even Sunday night if I’m being efficient) & I’ll post my personal weekly menu & any recipe links you may need.


MondayVegi Lasagna w/ salad & garlic bread

Salad in our home means mixed greens with olive oil, red wine vinegar, salt & pepper. Sometimes I make different vinaigrettes like this one, but feel free to use what ever greens & dressing tickles your fancy.

Tuesday– BBQ Chicken w/ corn on the cob & green onion biscuits

My favorite dinner my mom made when I was a little babe was BBQ Chicken & the recipe couldn’t be simpler. Place boneless-skinless chicken breasts in a baking dish, grab your favorite store-bought or homemade (bravo) BBQ sauce & slather it over the chicken. Make sure everyone’s coated & toss it in a 375° oven for 20-25mins. You could wrap your corn cobs in foil & toss them in the oven with the chicken & bask in the glory of your oven-efficiency.

Wednesday– Steak Sandwiches w/ sweet potato fries & salad

I marinate the meat in beer & soy sauce. Put your choice of beef cut into a plastic bag, pour in your favorite brew to cover the meat, add a few shakes of soy sauce, & let that hang out for about 30mins. Pat the meat dry before cooking so you get a nice sear. (I pan fry my meat on high heat in a touch of olive oil for 5mins per side for medium rare.) Here’s a helpful chart for cooking times. Place your meat on your favorite bun/roll & dress it to your liking (ciabatta w/ mayo & spinach is my go-to). I shamelessly buy frozen french fries, because there’s no way I’m stinking up my apartment with oil when I can have delicious, crisp fries without the stovetop-babysitting. If you’re the biggest kitchen babe & home-make your french fries, please leave a comment so I can worship you.

ThursdayChicken Piccata w/ spaghetti & salad

The rich sauce is perfect over your favorite noodle. Angel Hair is a prime choice, but use whatever you’ve got!

FridayVegi Chili w/ corn muffins

I like to sauté the veg (minus tomatoes) in a bit of olive oil until tender then dump them, along with all the other ingredients (minus cilantro), into the slow cooker. Cook on low for about 3 hours & serve. My boo likes his chili with Fritos & I glob on the sour cream & cheddar (which cancel out the Vegan), but please top up your chili with your faves. And check back Wednesday for a boozy 4th of July drink recipe!

Saturday– Eat Out

SundayMoroccan Beef w/ couscous & salad

On Wednesday I split the beef in 1/2 & use the second half for these kabob instead of chicken because I’m meat-lover & chicken breasts aren’t always the answer.

Weekly DessertPeach Crisp (a la mode, obvi)

You could not ask for an easier recipe!

Who’s hungry?!

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