Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, blueberries, banana and organic peanut butter

Lunch: a chicken burrito (rice/black beans/salsa/cheese) with guacamole from Alamo

Dinner: We heated up the grill – charcoal style – and enjoyed a filet. Served with soba noodles tossed with sauteed zucchini, sliced green onions, rice wine vinegar, soy sauce, sesame oil and lime juice. Kimchi on the side!

Monday

Breakfast: granola bowls with vanilla agave yogurt, strawberries and blueberries

Lunch: Leftover soba noodles and a few slices of leftover steak

Dinner: Homemade pizza with broccoli, shallots and lots-O-mozz cheese

Tuesday

Breakfast: smoothie with almond milk, blueberries, strawberries, banana, chia seeds and organic sunflower seed butter

Lunch: I visited my sister Angela and my nephews for the day. We always have lunch together when I visit so I came prepared with some leftover pizza dough, an avocado, a lemon and some cheese. I had the idea to pre-bake the crust with a little olive oil, mash the avocado with some lemon juice, salt and pepper and then top it with a little cheese. My sister had a roma tomato so we decided to add that in. My nephews both LOVE tomatoes….errr “manos”….that’s their pronunciation!

Here’s the crust getting smeared with avocado…

pizza

…and with all the toppings. After this step we baked it for about 2 minutes to melt the cheese…and then there were no more pics because we devoured it!

pizza with avocado, tomato and cheese

Dinner: We were invited to our friends Ashley and Cade’s house for dinner. They started a fire in the fire pit and got their charcoal grill going. Soon they were cooking up salmon fillets and roasting romaine which had been drizzled with olive oil, salt and pepper. There was also some warm rosemary bread to go with it. It was too delicious and too much fun for a standard Tuesday night! I a-l-m-o-s-t felt guilty!

Wednesday

Breakfast: smoothie with almond milk, banana, cinnamon and organic sunflower seed butter

Lunch: Leftover cold soba noodles, steamed broccoli and a fried egg

cold soba noodles, broccoli and fried egg

Dinner: Maple Dijon Chicken and spinach & mixed greens salad with diced tomatoes, diced cucumbers, walnuts, chunks of brie and lemon vinaigrette

salad

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, cinnamon, ginger, flax seeds and sliced almonds

Lunch: a vegetarian burrito bowl with guacamole from Chipotle (it’s been forever since I had one of those!)

Dinner: grilled skirt steak, smashed potatoes and the same type of salad we had yesterday (minus the walnuts because I didn’t have any more)

Friday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, pineapple…and GRANOLA hello!

Lunch: My fiance’s grandfather passed away this week. At 96 his funeral today was a celebration of his life. I will miss his wit and charm. He couldn’t hear yet refused to wear a hearing aid and this caused endless laughs with his misunderstandings what he thought he heard. Though I believe sometimes he was just playing. For a long time he has called me his daughter-in-law even though I’m engaged to his grandson (doesn’t that make me his grandaughter-in law?). Every time we visited he asked Travis, “when are you going to marry that girl? If I was 50 years younger I’d do it for you.” You couldn’t visit Walter Haney Carper without leaving with a smile on your face! Today I snacked for lunch: ham, a deviled egg, a little pasta salad, fruit and 2 small cookies

Dinner: Back over to Ashley and Cade’s house. She made these incredible bowls with slices of pork loin, broth, sliced cabbage, carrots, avocado and cilantro. It was a little like pho without the noodles.

Saturday

Breakfast:¬†granola bowls with vanilla greek yogurt, strawberries, raspberries, blueberries, banana…

granola bowl

Lunch:¬†black beans, avocado, cheese and Mother in Law’s kimchi

Lunch: black beans, avocado, cheese and kimchi

Dinner: Mom’s Siam¬†for some thai food on the patio. I had a dish with watercress, ginger, broccoli, green beans and shrimp. Super yum!

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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!

My Tuesday and cooking for a friend

Yesterday I woke up around 8am, made a protein smoothie for breakfast and went off for a chiropractic exam. I have been seeing Dr. Luke at River City Chiropractic since last October for compressed discs in my lower spine. I went for an adjustment and a new back scan… he does these every couple months to see how you’re progressing.

After my scan and adjustment I went off to Kroger to get ingredients I needed to make a meal for my friend Dana that just had twin girls last week! Congrats to Dana and Dale!!

When I returned from the store I worked out (1 hour on elliptical), showered and then started cooking.

I made a double batch of Dottie’s Pasta Salad. Some for Dana and some for us. The red and yellow tomatoes are all from my roof garden!

Dottie's Pasta Salad

I also made a double batch of BBQ chicken. The sauce is A-Maz-iNg! It’s from The Poineer Woman’s blog. I bought packages of bone-in breasts and legs and just started the breasts about 20 minutes before I started the legs (cooking them on two separate sheet trays). I left out the¬†Chipotle Sauce because Dana doesn’t like spicy foods, used shallots instead of onion because it’s what I had but otherwise followed the recipe exactly. The sauce is tangy and sweet and the directions of cooking the chicken first, broiling it THEN adding the sauce really helps for the sauce to stick to the chicken and become thick.¬†

the Poineer Woman's bbq sauce

Here’s the care package for Dana: pasta salad, chicken, extra bbq sauce and a Banana Bread Cake. I was supposed to eat dinner with them but the chicken looked so good I couldn’t wait and had a leg before I left the house.

pasta salad, bbq chicken and banana cake

After returning from Dana’s I rested for a while with my laptop, then Travis and I went out to open mic night at Poe’s Pub for a couple hours. I never did get to taste the banana bread cake and I only used half of the icing that I made for the recipe…it might be time to make our own cake today!

Peach BBQ Sauce with Chipotle

This recipe makes the most amazing sauce! It’s the first thing I think about when the fresh, local peaches are in season and this is my 3rd summer making it.

Ingredients for bbq sauce

 

Here it is blended up in my mini food processor.

Peach bbq sauce

The original recipe called for whole chicken breasts to be grilled up. Last week I made a double batch of sauce and prepared skewers with chunks of chicken breast and boneless thighs which we grilled one night then baby back ribs another night!

baby back ribs

Peach BBQ Sauce

  • 1 cup peaches (about 2), sliced into chunks (in season are best)
  • 1/2¬†cup organic ketchup
  • 2¬†tablespoons¬†fresh lemon juice
  • 2¬†garlic cloves, minced
  • 2¬†teaspoons¬†adobo sauce from canned chipotle chiles in adobo (plus 1 of the chilies if you like heat)
  • Kosher salt and freshly ground black pepper
  • 4¬†skinless, boneless organic chicken breasts

Method

  • Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and pur√©e until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

From Bon Appetit

“Eat Your Greens” Asian Chicken Salad

"Eat your greens" Asian Chicken Salad

I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!

The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!

“Eat Your Greens” Asian Chicken Salad

  • 1 small head napa cabbage, sliced thinly
  • 1/2 bag frozen edamame, cooked then rinsed with cold water
  • 1/2 cup cilantro leaves
  • 1/4 chopped chives
  • 1 small english cucumber, cut into¬†julienne
  • 6-7 radishes,¬†cut into¬†julienne
  • 1 pound chicken (about 2 breasts)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • 1 large clove garlic, minced
  • 1/3 cup fresh squeezed lime juice

Method

  • In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
  • In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
  • In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!

Baked Chicken Taquitos

Baked Chicken Taquitos

Here’s a peek inside my kitchen to see what we ate on Friday night. Travis was working/playing in the garage, Devin was out of school for the week and I began my spring break (otherwise known as my-last-spring-break-ever-because-I-graduate-in-December!). Time for fun to eat Mexican-get-the-party-started-food!

When I¬†originally found this recipe I loved the result so much that I shared it with my sister Zan. She has made them multiple times and so have I but this is the first time I’ve taken pics.

We also made fresh salsa in my new Vitamix!

Homemade salsa

These are so fun to eat and amazingly delicious that I need to remember to make them as a party food sometime. I think you could slice them in half on the diagonal and they would be even more bite size and party friendly.

Baked Chicken Taquitos

Baked Chicken Taquitos

  • 3 ounces organic cream cheese, at room temp
  • 1/4 cup salsa verde
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • 2 cups cooked and shredded chicken (I used part of a rotisserie)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 12-16 (6-inch) organic corn tortillas

Method

  • Preheat oven to 425 F. ¬†Spray a rimmed baking sheet with cooking spray.
  • In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt. ¬†Add the chicken and cheeses and stir until evenly distributed. ¬†Season the mixture to taste with salt and pepper.
  • Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. ¬†Microwave for 25 seconds, or until the tortillas are soft and pliable. ¬†Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. ¬†Place seam side-down on the prepared baking sheet. ¬†Repeat with the remaining tortillas and filling.
  • Spray the taquitos with cooking spray and sprinkle with kosher salt. ¬†Bake for 15-20 minutes, or until the tortillas are crisp and golden. ¬†(I loved them served with sour cream!)

Adapted from Pink Parsley Blog

Chicken and Dumplings

Chicken and Dumplings

Perfect comfort food for the night before a big exam!

Check out The Pioneer Woman’s blog for the recipe. The only change I made was to roast the chicken whole and then pick the meat off of the bones before adding it ¬†to the soup. Yes, I even added the apple cider. There are a lot of negative comments on her blog about how corn meal in the dumplings would make them “grainy” and that Bisquick mix is the best….blah, blah, blah. Ignore those people. These dumplings are sinfully good! Don’t rely on processed ingredients for your cooking ūüôā

“One pot meals make my skirt fly up.” – The Pioneer Woman