Can you guys believe how quickly time is moving? T minus 2.5 weeks until Christmas break. And the 65 degree day really threw me off because it felt like March. I think I would be so confused if I lived in California.
I’ve being doing a lot of eating around here: leftover apple crisp, salami, pumpkin roll, mexican dip, and wine. I decided I needed to cook a nice healthy dinner to get back on track. I’m not used to having so much fun food in my apartment!
When I saw Jenna’s stuffed chicken, I knew I had to make it because I’m a sucker for recipes with only a few ingredients. I adhere to a pretty strict grocery budget, so I just love recipes that don’t require too many purchases! I had a nice hunk of leftover peppered goat cheese from the party, so I used that in place of feta. It turned out great! This is going on my regular list.
After a crazy weekend, I was in desperate need of a night on the couch. So far, so good:)
I wanted to cook something above average, and this recipe for pistachio & goat cheese chicken popped into my head. Kath discovered it years ago, and it’s one of my very favorites!
I remember I used to buy those little packages of chicken tenders because they were the cheapest chicken available. These days, I can buy a whole breast! So, these were huge and juicy and just really hit the spot. Especially because we don’t cook too much meat at home anymore…
I eat Tex-Mex a lot. I mean sweet potatoes and black beans are on my grocery list every week and there’s always cheese, salsa, and tortillas/chips in my kitchen. But as much as I love it, I needed a new recipe in the rotation. Lucky for me, Kath’s MIL Karen shared her taco salad recipe. When she first told me about it, I was picturing meat and fixin’s on salad. But this stuff is gooood. Her secret is in the cheese!
And the cheese is not just thrown on top like a traditional taco salad – it’s melted into the filling. Then it disappears, and you’d never know it’s still there.
Loved it! And having it again for lunch tomorrow.
Karen’s Taco Salad
1 lb. ground beef
1/2 c chopped green pepper
16 oz can kidney beans, drained
1/2 c BBQ sauce
1/4 tsp cumin
1/4 tsp oregano
8 oz. grated cheese
Brown meat, drain. Add gr pepper, cook til tender. Stir in beans, BBQ sauce and seasonings. Simmer 10 min, stirring occasionally. Add cheese and mix til melted.
Layer in plate shredded lettuce, corn chips, hamburger mixture. Serve with sour cream/yogurt, chopped tomatoes, chopped avocado.
And while I was eating this I remembered: I’m going to Texas this weekend (with my girlfriends) and I’m gonna eat authentic Tex-Mex. With margaritas. Wheeeeee.Read More
I don’t think I’ve ever had so many leftovers in the fridge! I’m so excited that the freezer already has lunches for next week inside.
So, last night, I made Caitlin’s Zucchini Quiche Cornbread. I could almost smell the sweet cornbread when I saw it on her blog, and since I had a box of TJ’s mix in my cabinet, it was a no-brainer. Simply delightful!
Although, I have to confess, I did add some cheese after this. It was just too hard to resist since cheddar and eggs are so perfect together.
Last night’s dinner went great, but bedtime did not. Can we talk about sleep for a minute? I love it so much and have been exhausted most days, but lately I’ve been having trouble staying asleep after that initial drift-off. It’s almost like there’s too much pressure to get to sleep within that small eight hour window! I was explaining this to my doctor at my annual check-up on Monday and she reminded me of the importance of unplugging before bed. I know I’m susceptible to getting ‘wound up’ when I’m on the internet at night. But really, who has time to just sit with a clear head for an hour before bed? That hour is often my only time to blog, catch up on email, and live my non-work life. For now, my goal is 20 minutes. Reading, gentle TV watching, or chatting with Matt. But definitely no wedding thoughts allowed! (ok, that’s impossible).
I think House Hunters International just might do the trick:) Night.Read More
What I was attempting to say last night (before Ecto ate my post) is that I’ve been back in the kitchen! I’ve been trying to make more recipes that have leftovers, so I don’t have to pack as many lunches. This one was adapted from a fettuccine recipe that I found in a Betty Crocker cookbook. The best decision I made was to sub orzo for fettuccine – the texture was so fun. I’ve had a box in my cabinet forever and I’ve never made anything with it. The other key to this recipe was the Sriracha, which gave it the perfect kick!
1. Cook pasta according to package. I made 8oz, but would prob make 6oz next time to increase the sauce-to-pasta ratio.
2. After draining pasta, use pot to mix together 1 cup salsa, 1/3 cup frozen corn, 1 can partially drained black bean soup, 1/2 teaspoon cumin, 2 tablespoons chili sauce, and 1/4 cup water. Stir over medium heat for 5 or so minutes.
3. Top pasta with sauce and fresh cilantro!
I’ll def. be making this again – so quick and different than my go-to tomato and pesto pasta toppers!Read More