Who’s Hungry

Happy Sunday Babes! Hope you’ve had a good weekend.

Here’s what’s cooking this week.

  1. Vietnamese Inspired Chicken & Cabbage Salad (Paleo) from The Urban Poser
  2. Grapefruit Yogurt Cake from Smitten Kitchen
  3. Tuna Patties from Simply Recipes
  4. White Cheese and Chicken Lasagna from Tasty Kitchen
  5. Slow Cooker Beef Barbacoa from Unsophisticook

What are you making this week?


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?


Weekly Dinner Menu 10.20.14

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Happy Monday Babes!

The first decent amount of snow has fallen & I’m loving the crisp, white view out my window.

I’ve got a delicious menu planned for this week. Here’s a look at what’s cooking.

Monday– Easy Double Bean Burgers with Avocado Basil Cream

My boo will be busting out this meatless wonder. I can’t wait to try that luscious avocado spread!

Tuesday– Schnitzel Sandwiches

I’ll be making these bad boys sans the homemade pretzel rolls. I’m sure they’ll still be fantastic.

Wednesday– Beef Bourguignon Potpie 

This comfort food recipe takes a helping hand from pre-cooked beef tips, and the croissant topping looks divine.

Thursday– Chicken Cordon Bleu Roll Ups

My boo has a taste for Chicken Cordon Bleu, so I’ll be trying this fun recipe.

Friday– Beef Stroganoff

This recipe comes together in 30 mins. I’m already in love!

Saturday– Eat Out

Sunday– Cubano Sandwiches

I’ll be serving up these sandwiches with a cup of pre-made black bean soup. If you want to be a total Kitchen Babe, you could make this soup to serve alongside the sandwiches.

Weekly Dessert– Carrot- Coconut Quick Bread (#13)

I made these in muffin form this morning and I must say they are quite tasty.

Are you trying any new recipes this week?


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?


Weekly Dinner Menu 09.01.14

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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?


Weekly Dinner Menu 08.18.14

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Happy Monday Babes! I’m starting to feel like less of a sicko & more like a human everyday. I think this week’s menu should help bring up my mood as well.

Here’s what I’ve got cooking.

Monday– Bean Nachos

My boo is handling this dinner, which he aptly named “Nach-yo-promblem”. He’ll top tortilla chips with a kidney bean ragu, seasoned with oregano, cumin, & chili powder. Then sprinkle the chips with shredded cheddar and broil until melted. He’ll serve the ‘chos with sour cream.

Tuesday– Cobb Wedge

I received the september issue of Food Network Magazine last week & after thumbing through it, decided I had to make Geoffrey Zakarian’s Grilled Cobb Wedge

Wednesday– Brisket w/ roasted veg

I’ve been craving a savory roast all weekend, so I’ll be slow cooking my momma’s brisket. I’ll season a medium-sized beef brisket with salt & pepper, then place the meat fat side up into the slow cooker. Next, I’ll pour a 14oz can of crushed tomatoes over top, adding up to one 14oz can of tomato sauce as needed. Then, I’ll sprinkle one packet of Lipton’s Onion Soup Mix over the meat, cover, and cook on low for 6 hours. When finished cooking, allow the meat to rest on a board or platter before slicing & serving with roasted potatoes, carrots, & onions.

Thursday– Chicken Piccata w/ pasta & broccoli

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

Friday– Brisket Sandwiches w/ fries

I’ll take wednesday’s leftover brisket & make sandwiches with horseradish spread & spinach.

Saturday– Eat Out

Sunday– Buffalo Chicken Pizza w/ salad

This pizza recipe is an easy Sunday night dinner to throw together.

Weekly Dessert– Fruit Salad w/ whipped cream

I’ll chop up a peach, plum, pluot, & apple and toss them together. Served with whipped cream, this fruit salad makes a fresh summer dessert.

What are you cooking this week?


Weekly Dinner Menu 08.11.14

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I have been feeling so ill the past few days, & this morning was the worst yet (happy monday to me). Hopefully I won’t be a sicko much longer.

Here’s what’s cookin’ this week.


Monday– Spinach Ravioli in a Vodka Sauce

I have tasked my boo with handling dinner at least one night a week. This week, he’s making prepared spinach ravioli in a jarred vodka sauce. We’ll see how it fares. If you want to DIY this dinner you can try these ravioli & this sauce.

Tuesday– Sausage Sandwiches w/ cole slaw

As I have said before, sausage sandwiches are a staple 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 for a few minutes. I dress my sausage sandwich with a bit of mayo & serve it with the slaw. I’ll be making the Carrot-Pineapple Slaw (#13) from Food Network Magazine’s 50 Slaw Recipes along side the sandwiches

Wednesday– Mustard Milanese w/ arugula salad

Give me a thin piece of breaded & fried meat, & I’m a satisfied babe. Adding mustard to the mix is just too wonderful. This is recipe from The Smitten Kitchen Cookbook by Deb Perelman. This is absolutely one of my most coveted cookbooks (a lovely gift from my boo’s family) & I recommend you check it out. This recipe is pretty much your basic chicken milanese with the spicy addition of Dijon & garlic to the egg coating. The salad is simply arugula & shaved fennel dressed in mustard, lemon juice, & olive oil. This recipe is a decent parallel to Deb’s.

Thursday– Sausage, Chile, & Chickpea Casserole

This recipe is from another well-loved cookbook Fast and Simple Step By Step. I bought this one on a whim on because it was on clearance, and it has turned out to be a fabulous score. The recipes are so simple & the step by step photography is so helpful. This casserole was the first recipe I wanted to make, & years later I’m finally doing it (isn’t that always the case)!

You heat 2 tbsp of olive oil in flameproof casserole over medium heat & fry 1 sliced onion for 5 mins. Then you add 1 sliced yellow bell pepper, 1 crushed garlic clove, & 1 tsp chili flakes in & cook for 2 minutes, stirring. I’m substituting Italian sausage for the 8 oz chopped Chorizo because that’s what I bought for Tuesday’s sandwiches. Add 14 oz canned chopped tomatoes, 14 oz drained, canned chickpeas, & the sausage to the casserole and season with salt & pepper. Bring it all to a boil, cover, then reduce to a simmer & let that go for 10 minutes. In the meantime, prepare your favorite rice. After the 10 minutes simmer is up, stir in a handful of arugula. Serve the casserole over the rice & garnish with a bit of torn basil.

Friday– Halibut Tacos w/ rice & black beans

Like a true Alaskan, I’ve got a freezer full of halibut that my boo, his parents, & I caught last season. In an effort to chip away at that massive stash, I’m making these baja style fish tacos.

Saturday– Eat Out

Sunday– Quiche Lorraine w/ salad

I really do love a good quiche. They are a great option for entertaining because they can be served warmed through or room temperature. I’ll be whipping up this quiche and serving it alongside a green salad.

Weekly Dessert– Pineapple “Sherbet” w/ Mango Cake

I found a Mango Pudding Cake in the bakery section of my market & couldn’t leave without it. I’m not crazy about mango myself, but my boo is all about that tropical flavor. I though it would pair nicely with some faux sherbet. I’ll freeze some cut-up pineapple, then puree it with a little coconut milk until it reaches a creamy consistency. Boom! Summertime sweetness.

What is your favorite summer dessert?