Posted in KSW Weekly, meal planning, recipe, Recipes

Kitchen Sink Weekly #9

A day late, but I’ve got it! Our poor kitty had a vet appointment and then surgery this week so that kind of knocked out some time that I would have spent prepping for you guys.
Just a head’s up, this one is rice heavy. My Dad gave me a couple varieties of forbidden rice (red and black/purple) which he was too afraid to try 😛 So I started researching their uses (which are basically the same as any other rice so you can use whatever you have on hand or substitute other grains like quinoa or millet if you have those) and we tried them out!  Continue reading “Kitchen Sink Weekly #9”

Posted in Blurbs, Recipes

Update + Cake Mix Cookies

Guys, a menu is just not happening this week. I only actually cooked for three nights last week, one of those nights was rotini and meat sauce which almost doesn’t count because it’s just sauce and pasta and most people just get that from a jar, and this week has just been an off one so far in terms of blog-prep because I have a lot of other little things on my mind. The middle weeks of June are rough for me every year, I like to think most families have a period of the year where a bunch of holidays all get mashed together, and whether or not that’s true, this is mine.

Continue reading “Update + Cake Mix Cookies”

Posted in recipe, Recipes

Leftover Roundup: Baked Bean Stuffed Tomatoes

If you’re like me and tend to make way more food than you actually need for any get together, this week may find you with an entire extra pan of baked beans. Fortunately for me, I also have a man who will likely eat them all. But why not change it up a bit? Or, at the very least, increase the nutrient density so that it steals a bit of glory from the salt, sugar, and fat… Not that those things aren’t necessary, but I think you know what I’m getting at.

Looking around for other things on their way out, I realized I still had a bunch of vine ripened tomatoes left that were just chillin’ in my fruit bowl and a huge tub of fresh spinach in the back of my refrigerator. At first, I was thinking stuffed peppers, but we just had stuffed peppers and eh, I don’t know. Tomatoes provided the perfect alternative – and they were little so I could serve them as a side with my meatloaf tonight! So here’s what I did…

Continue reading “Leftover Roundup: Baked Bean Stuffed Tomatoes”

Posted in KSW Weekly, meal planning, Recipes

Kitchen Sink Weekly #6

This was one of those weeks where I changed my mind a few times. Making “healthier” options but still wanting a variety of flavors is a tough transition sometimes when you’re already eating relatively well, so I’d been using some go-to items and finding myself reaching for the same ones over and over. I’m by no means a picky eater but, when I start to feel like I’m eating the same thing every day, I get bored and then I don’t really feel like cooking. So I changed it up a bit mid-week. Continue reading “Kitchen Sink Weekly #6”

Posted in Midweek Masterpiece, recipe

Midweek Masterpiece: Pepper and Herb Crusted Chicken over Zesty Baby Green Salad

It was one of those times where I thought I had everything I needed to make this dish happen but, unfortunately, a key ingredient had gone bad. As I was making the salad, which was to be sweet with slices of pear and a balsamic dressing, I went to slice into what seemed like a perfectly ripe pear only to find it was rotting from the middle out! I was due for a grocery trip, too, so I scoured my refrigerator for ingredients and I think what I came out with worked so much better than my original intent.

The zesty apple cider vinegar and dijon vinaigrette played well with the herbs and spices in the chicken while creamy, tangy, feta and bright capers tied it all together.

And it only took a half hour to make! Perfect for those mid-week dinners when you want something tasty but low-effort. It also scales well if you have a big family, and it’s pretty enough to serve to guests.



  • 4 Boneless Skinless Chicken Breasts
  • 1 and 1/2 Tablespoons Cajun Seasoning or Old Bay Seasoning
  • 1 Tablespoon Black Pepper – Freshly Ground
  • 2 Tablespoons Herbes de Provence
  • 4 Tablespoons Safflower Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 to 1 teaspoon Dijon Mustard (to taste)
  • 1 Tablespoon Onion – Minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 4 – 5 oz Baby Greens
  • 1/4 to 1/2 Cup Crumbled Feta Cheese (again, to taste)
  • 2 Tablespoons Capers


  1. Combine cajun seasoning, pepper, and herbes de Provence in a small bowl, then sprinkle over the surface of the chicken and use fingertips to coat the surface, top, and bottom. Set aside.
  2. Heat 2 Tablespoons oil in a large pan over medium-high heat until shimmering. Usually 3 to 5 minutes.
  3. Use tongs to place the seasoned chicken in the hot pan, it may pop and sizzle a lot so be careful.
  4. Cook the chicken 8 to 10 minutes on each side until thoroughly browned. Then rest about 5 minutes. In the meantime prep the salad.
  5. In a large bowl, combine remaining 2 tablespoons oil, apple cider vinegar, dijon mustard, onion, salt, and pepper and whisk until thoroughly combined. Taste and adjust seasoning if necessary.
  6. Toss with baby greens, feta, and capers (I threw in a tiny bit of brine, too) until well-coated.
  7. Slice the chicken diagonally across the grain and serve over the salad.
  8. Enjoy ❤