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Who’s Hungry

Happy Monday Babes! Hope your weekend was fab.

This week is full of apartment tidying & clean up for me so I’m relying on some easily put together dinners.

  1. Harvest Vegetable Soup from TasteFood
  2. Crock Pot Sloppy Joes from Crock-Pot Ladies
  3. Chocolate Chip Banana Bread from What’s Gabby Cooking

What are you making this week?

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Tuna Sandwich
Food

Tuna Salad | Who’s Hungry

Who's HungryOne night when I was in high school, I went with a friend to her good friend’s home. We had a lovely time being gals & hanging out (acoustic guitars were in involved) but what I remember most fondly, is this delicious tuna salad we had. Dried cranberries gave it such a nice sweetness, and the celery added a terrific crunchy texture.

I’ve been making that salad ever since then & this afternoon when I was hankering for sandwich, I knew just what to make.

If you’ve got a taste for tuna, follow along!

Tuna Salad IngredientsYou’ll need:

  • ½ cup diced celery
  • ½ cup dried cranberries, chopped
  • ¼ cup mayonnaise
  • 8 oz tuna fish, drained

Chop your celery into a small dice. Then rough chop the cranberries. Mix to combine in a medium bowl or storage container. Add in your mayo & mix again. Lastly, add in the tuna & stir it all up until thoroughly combined.

Serve it up alongside crackers, heaped atop a green salad, or spread into sandwich for a tasty tuna treat.

How do you make your favorite tuna salad?

 

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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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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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