Who’s Hungry

Happy Monday Babes! I hope you had a delightful weekend celebrating Passover &/or Easter. I know I enjoyed my seder & egg dyeing this weekend.

Here’s what’s cooking this week.

  1. Rigatoni w/ Swiss Chard & Sausage from Food Network
  2. Swiss Chard, Goat Cheese, & Prosciutto Tart from Tartelette
  3. Sesame Garlic Stir Fry Noodles from Delish Knowledge
  4. Thai Iced Tea (From Scratch) from About Food


What are you making this week?


Who’s Hungry

Happy Monday Babes! Hope you had a positively lovely Thanksgiving weekend. I know I’m having a bit of trouble getting back into the groove after my week off!

Minnesota was great, but I am glad to be getting back into my own kitchen now that I’m home.

Here’s what’s cookin’ this week.

  1. Crock Pot Rustic Italian Beef Ragu from Vikalinka
  2. Middle Eastern Chicken and Couscous Wraps with Goat Cheese from Half Baked Harvest
  3. Creamy Butternut Squash and Spinach Gnocchi from Cinnamon Spice & Everything Nice
  4. Biscuits and Gravy Casserole from Lemon-Sugar

What are you making this week?


Who’s Hungry

Happy Monday Babes! Hope you had a grand weekend.

I’ve got a week of fairly eclectic dinners planned.

Here’s what’s cookin’.

  1. Penne with Butternut Squash and Goat Cheese from Food Network
  2. Roasted Salmon with Green Herbs from Food Network
  3. Better Than Take-Out Beef and Broccoli Stir Fry from Barefeet In The Kitchen
  4. Carne Asada from Closet Cooking

What are you making this week?


Weekly Dinner Menu 09.01.14

Image of weekly menu graphic

Happy Tuesday Babes! I trust you all had a splendid Labor Day weekend. We got a little sunshine after many days of rain, so that was a lovely treat.

All summer visitors have departed, so it’s just me, my boo, & the cat. I am sad to see this season ending, but it’s always nice to get back into the regular routine.

Here’s what we’ll be scarfing down this week!

Tuesday– Middle Eastern Chicken & Couscous Wraps w/ Goat Cheese

My boo has chosen to make this Middle Eastern dinner. It should be interesting to see him deseed a pomegranate (I have such a vivid memory of watching my BFF sitting on the floor, adorned in a black garbage bag to protect her from stains, deseeding a pomegranate when we were in high school).

Wednesday– Sautéed Chicken & Mushrooms w/ Rice Pilaf & Spinach

For the chicken, first make Basic Sautéed Chicken; remove to a plate. Cook 1 chopped shallot and 1 lb sliced mushrooms in the drippings, 4 mins. Add ¾ cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tbsp each butter and chopped parsley; pour over the chicken (recipe via Food Network- 50 Chicken Dinner Recipes). Serve with rice pilaf, cooked according to package directions, and sautéed spinach.

Thursday– Horseradish Butter Strip Steak w/ Chipotle-Cheddar Corn Casserole

Bring your steaks to room temp. before cooking and season with salt & pepper. Pan fry the steaks on high heat in a touch of olive oil for 5 mins per side for medium rare. You could be a total Summer Babe & prepare your steak on the grill. Here’s a helpful chart for cooking times.

For the Horseradish Butter, mix a stick of softened butter and 2 tbsp each horseradish & minced green onions. Check for seasoning & add salt as needed. Here is a great gif set showing how to roll the butter into parchment for apportioning & storage.

For the Corn Casserole, whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375° for 30 mins (recipe via Food Network- 50 Vegetable Side Dish Recipes). Plate a scoop of the casserole, top your steak with a round of the butter, and enjoy!

Friday– Bucatini w/ Proscuitto, Fig, & Goat Cheese

I can’t even express how excited I was to find this Bucatini when I was shopping for Spaghetti. I love an interesting noodle, so I’ll be subbing in my Bucatini for this recipe. Proscuitto, fig, & goat cheese is a flavor combo you must try. My favorite restaurant here in Anchorage serves a Proscuitto Fig Pizza with caramelized onions, rosemary garlic oil, chèvre, mozzarella, & provolone, topped with an arugula salad with lemon basil vinaigrette. Ughhh!! It is seriously phenomenal.

Saturday– Eat Out

Sunday– Sautéed Chicken w/ Goat Cheese & Honey Topped Sweet Potatoes

For this dinner I’ll make Basic Sautéed Chicken. As a side, I’ll bake a sweet potato, cut it in half, and fluff up the meat with a fork. Then I’ll crumble on a bit of goat cheese, drizzle honey over top, and serve the sweet potato halves with the sautéed chicken breasts and a green salad.

Weekly Dessert– Cheesecake w/ Blueberries

I wanted something a little more decadent for this week’s dessert, so I’ll be making a cheesecake. I am unabashedly taking a little shortcut by using the JELL-O No Bake Real Cheesecake Dessert box mix. I’ll serve the cheesecake with fresh blueberries to balance the rich cake.

What’s your favorite goat cheese dish?