Weekly Eats

The latest installment of my week in food:

Sunday

Lunch: Local sausage from Sausage Craft, cheese grits and a fried egg. I also ate some leftover veggies with mine.

Dinner: Tacos with ground turkey, homemade taco seasoning, lettuce, cilantro, salsa, cheese, sour cream, diced onions, pickled jalapenos. Whew…I think that’s everything!

Monday

Lunch: Leftovers

Dinner: Roasted bok choy (with a bit of mirin tossed in when it was done). Sauteed yellow squash. Roasted shrimp. Soba noodles rinsed in cold water, drained well and tossed with sesame oil, rice wine vinegar, soy sauce and sesame seeds. Served separately and eaten together like a deconstructed noodle bowl. 

Tuesday

Lunch: Leftovers

Dinner: Roasted chicken breasts (on the bone) served with leftover veggies.

Wednesday

Lunch: Leftovers

Dinner: Seared salmon served with braised cabbage and sweet potato, walnut and goat cheese quinoa salad.

Thursday

Lunch: Tarrants Cafe!

Dinner: Chili and cornbread muffins for the boys. It’s book club night for me! That means awesome snacks and wine pot luck style! We read The Husband’s Secret which I finished in just a day and a half. Unanticipated and eventful. A good book!

Friday

Lunch: Leftovers

Valentine's centerpiece

Dinner: Some our friends rotate what they call “family dinner” every Friday night. We haven’t participated in a while (like Thanksgiving!) but I offered to host on Valentine’s day. It’s a horrible night to go out to eat and since we always go out we like to save nights like this for the amateurs! We grilled flank steak. I made chimichurri again since it turned out SO good last week. I roasted brussel sprouts and asparagus. Made shrimp, tarragon and arugula pasta. My friend Ashley brought a salad. Also…BANANA CREAM PIE!!!!!!!!

Saturday

Lunch: Leftovers

Dinner: Thin crust pizza from Bottom’s Up…delivery!

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Tomato and Watermelon Salad with Feta

Tomatoes and watermelon are a match made in heaven. If you haven’t tried the combo before you should soon (like tomorrow!). I looked through several recipes before deciding how I wanted to put my salad together. Feta was usually always added but other than that there were tons a variations going on. I thought some diced up cucumber would be nice for crunch and also decided to add a little green with some arugula.

I got lucky while shopping yesterday and found nice sized tubs of pre-chopped organic watermelon at Ellwood Thompsons for only $1.50 a piece! I grabbed 2 of them 🙂

watermelon and tomato salad

Tomato and Watermelon Salad with Feta

  • 1/2 pint cherry tomatoes, sliced in half
  • 1 1/2 cups cubed watermelon (make sure it is chilled)
  • 1/2 english cucumber, diced
  • 1 big handful arugula
  • crumbled feta cheese (I used about 1/2 of a block)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 shallot, finely diced
  • 1/4 cup EVOO
  • kosher salt and pepper to taste

Method

  • In a salad bowl combine the first 5 ingredients. In a separate small bowl whisk together the next 5 ingredients to make a vinegrette. Pour vinegrette over salad…toss…enjoy!

Have you ever

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

This. Is. Excellent. Chicken. Well, don’t make fun of me…it’s true! I would usually never make something like this. It’s been a handful of years since I have even attempted a stuffed chicken breast recipe. But the rain outside and the empty propane tank meant that I couldn’t grill without 1) a run to the store for a refill propane tank and 2) and boyfriend willing to get wet while turning chicken. It was just by the luck of those two hurdles on my Friday evening that I ran across this recipe from Cooking Light magazine. I exaggerate not when I tell you that it is DELICIOUS!!

The recipe called for a couple tablespoons of chopped basil. The only basil I have that is ready for a small harvest is my purple basil so I picked a few leaves to try in this dish. Isn’t it dark and beautiful??!!

Halfway through cooking I was almost jumping up and down in excitement that the goat cheese-y goodness wasn’t leaking out!

I am not a food photographer (yet) but here is the finished, lovely stuffed chicken and some braised swiss chard that I made to go along with it.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

(Adapted from Cooking Light)

Ingredients

  • 1/4 cup sun-dried tomatoes packed in oil, diced
  • 2 tablespoons olive oil, divided
  • 1/3 cup shallots, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sugar
  • 3 tablespoons balsamic vinegar, divided
  • 4 ounces goat cheese
  • 2 tablespoons chopped, fresh basil
  • 4 chicken breasts
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup chicken stock

Method

  • Heat 1 tablespoon olive oil in a large skillet. Add shallot, garlic and sugar. Cook for about 4-5 minutes until soft.
  • In a bowl combine goat cheese, 1 tablespoon balsamic vinegar, sun-dried tomatoes,   basil, the cooked shallot and garlic mixture, salt and pepper. Stir.
  • Prepare the chicken breasts by slicing the thick part of the breasts into a pocket. (the breasts I used were on the small side) Fill with a couple tablespoons of cheese mixture. Close with a toothpick or 2 per breast.
  • Using the same pan the shallot and garlic was cooked in, add another tablespoon of olive oil and place the stuffed chicken breasts in. Season with salt and pepper. Cook on 5 minutes per side. Add 1/2 cup chicken stock and 2 tablespoons balsamic vinegar and cook (flipping two more times and basting with pan juices) for another 15 minutes until done. Enjoy!