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Party Time | Cinco de Mayo

Hola Babes! In anticipation of Cinco de Mayo, I’ve got some festive fiesta inspiration for you!

But first, a little history lesson.

Cinco de Mayo is a day to pay tribute to the Mexican army’s improbable victory over the French at the Battle of Puebla on May 5, 1862. The French army was well-equipped, had twice the man power, and had not been defeated in almost 50 years, but under the leadership of General Ignacio Zaragoza Seguín, 4,000 Mexican soldiers defeated the French forces. As Time magazine remarked, “The Puebla victory came to symbolize unity and pride for what seemed like a Mexican David defeating a French Goliath.” Mexico did remain occupied by the French a year later, but the victory at Puebla helped establish a much-needed sense of national unity and patriotism.

In America today, due to typical over-commercialization and general stupidity, Cinco de Mayo is an excuse to buy (racist) fake mustaches from the party store and get bombed on tequila. I try to keep the core spirit of any holiday in mind when celebrating, so for Cinco de Mayo, I’ll be cooking up some authentic Mexican recipes and enjoying the sunshine with friends. No appropriation or inebriation for this babe.

If you’re interested in celebrando, here’s a look at some Cinco de Mayo food & fun:

Margarita | Barbacoa | Corn | Guacamole | Sorbet | Agua Fresca

Table | Gilded Piñata | Streamers | Planters | Wall Hanging | Cactus Piñata | Flowers

How will you be celebrating Cinco de Mayo?

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Food

Who’s Hungry

Happy Monday Babes! Hope you had a relaxing weekend. Sorry I was MIA last week, but I’m back!

Here’s what’s cooking this week.

  1. Ravioli with Sautéed Asparagus & Walnuts from Green Valley Kitchen
  2. Chicken Enchiladas from The Pioneer Woman
  3. Fried Chicken from The Food Network
  4. Chicken Piccata from The Clever Carrot
  5. Chicken Souvlaki from Serious Eats

What are you making this week?

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Food

Who’s Hungry

Happy Monday Babes! After a few weeks away, I sure am glad to be back in my own kitchen!

Here’s what’s cooking this week.

  1. Easy Beef Stew from Chow
  2. Barbecue Pulled Chicken Sandwich from Life Tastes Good
  3. Creamy Polenta with Roasted Mushrooms from Two Peas & Their Pod
  4. Spicy Tortilla Soup (#11) from Food Network Magazine

What are you making this week?

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Food

Weekly Dinner Menu 09.08.14

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Happy Monday Babes!

It’s been slowly getting chillier here in Anchorage, and as I look out onto the partially cloudy day, I’m starting to crave more warming, comfort foods. So, this week I’ll be cooking up a few Autumn-style dishes to sooth my chilling soul.

Here’s what’s cooking.


Monday– Rigatoni Caprese

My boo will be busting out this one (#49) from Food Network’s 50 Pasta Dinners.

Tuesday– Ground Beef Tacos w/ Rice & Beans

A Taco Tuesday staple, these Ground Beef Tacos are layered with savory beef, shredded lettuce, sharp cheddar, cool sour cream, & diced tomatoes (hot sauce optional, but not really). To make the beef, season ground beef with taco seasoning & brown in a bit of oil over medium high heat. Drain the fat, scoop into a hard taco shell, and load up with above toppings. Serve with rice & refried beans.

Wednesday– Creamy Chicken & Wild Rice Soup

This slow-cooker take on chicken & rice soup sounds like the perfect comfort meal served up with a thick slice of garlic bread.

Thursday– Tot-Topped Shepherd’s Pie

This is a new creation born from the dozens of breakfast casseroles pins I’ve been seeing on Pinterest. I’ll make a standard Shepherd’s Pie, but swap the mash top for a layer of frozen tater tots.

Friday– Meatball Sandwiches w/ Chop Salad

Because I’ll be using frozen Italian style meatballs, I’ll be making the salad myself. It’s all about balance, Babes. I’ll simmer the meatballs in tomato sauce (seasoned with dried basil, thyme, oregano, garlic powder & onion powder) until heated through. Then I’ll plop a few meatballs on a toasted roll, top them with shredded mozzarella, & put the sandwiches under to broiler until the cheese is melted. I’ll serve them with this CPK Italian Chopped Salad dupe.

Saturday– Eat Out

Sunday– Eat Out (for my boo’s birthday!)

Weekly Dessert– Kodiak Cakes Big Bear Brownies

My boo & I have been eyeing these brownies every time we’ve walked down the baking aisle. So this week we’re making them topped with vanilla ice cream & fresh raspberries.

What’s your favorite pre-autumn comfort food?

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Food

Weekly Dinner Menu 07.21.14

Image of weekly menu graphicHappy Monday Babes!

My boo is still off on his motorcycle adventure (I’m ready for him to be back now), so again this week it’s some of this babe’s faves.

Here’s what I’m making!


Monday– Fettuccine in Tomato Cream Sauce

This sauce is so simple & flavorful. It’s becoming one of my go-to Meatless Monday dishes.

Tuesday– Carne Asada Nachos

I make this carne asada (but seared up in a pan because I’m grill-less) & then chop it into small pieces. Pre-heat your oven up to 425°. I’m very meticulous when it comes to nachos. On a foil-lined baking sheet, I lay out each chip in a single layer so each chip is thoroughly topped. Then I load up the toppings (I like black beans, sliced olives, & corn). I top the chips with a thin layer of mexican cheese blend, then the carne asada, & another layer of cheese. The nachos then go in the oven to let all that cheese get nice & melty (5-10 mins). While the nachos are in the over, I mash-up some avocado with a little salt & lime (you can make full-on guacamole if you please). When I take the nachos out of the over, I top them with cilantro, sour cream, & the avocado. I devour them immediately. This week’s Hump Day Treat is a margarita that would be a perfect pairing to wash down these nachos, so keep an eye out for Wednesday’s post!

Wednesday– Indian Spiced Chicken w/ rice & butternut squash

I’m going to marinate a boneless/ skinless chicken breast like these skewers & fry it up (over medium high heat) in a little olive oil until cooked through (make sure the breast reaches 165°). I’ll serve the chicken over rice with roasted butternut squash & top it all with some greek yogurt.

Thursday– Steak Salad w/ Cilantro Chimichurri

I’ll make this salad, but swap the parsley in the chimichurri for cilantro.

Friday– Chicken w/ roasted potatoes & carrots

Cut the potatoes & carrots into equal sized small pieces & toss them all in olive oil, salt, & pepper. Place the veg, in a single layer, on a baking sheet & roast at 475° until golden & caramelized, about 30 minutes. In the meantime, I’ll season my boneless/skinless chicken breast in poultry seasoning then pan fry in it a little olive oil over a medium high heat until cooked through (remember, it’s got to reach an internal temp of 165°).

Saturday– Eat Out

Sunday– Sausage Sandwich w/ salad

Sausage sandwiches are a staple for BBQs in my family. Because I don’t have a grill, I make my sausages in the oven. I simply wrap up a mild italian sausage in foil & roast at 425° for about 30 minutes. Then, I open up the foil & let the sausage brown up on top. I put my bun in at the same time to toast. I take out both the sausage & bun to let the sausage rest while I make the salad. I dress my sausage sandwich with a bit of mayo & serve it with the salad.

Weekly Dessert– Pound Cake with Berries & Whipped Cream

My mom (the Supreme Babe) would always take a helping hand from Sara Lee & buy the frozen pound cake & defrost it before dinner, so now I do the same. To balance out the store-bought, I whip up heavy cream & a little powdered sugar into fresh whipped cream. To assemble, place a slice of the cake on a plate, then top with berries (I’m opting for sliced strawberries) & the fresh whipped cream.

What are some of your go-to dinners?

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