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”
Hey all! 🙂
Since changing the format of KS Weekly, it seems redundant to me to post my menus ahead of time as I have been on Mondays, so I decided to post a feature or recipe instead in it’s place. This also gives me the option to tweak my menu as I please without feeling like I have to go back and edit the posted version.
This week, we have a Pantry Raid. Where I take everything out of my cabinet and show you what I’ve got and why. Below you’ll find an inventory of my spice cabinet. I’ve had this post queued up for a little while now so a few of my mains have changed appearance, I’ve switched to the big Sam’s Club sizes of onion, garlic, and Italian seasoning, and I’m trying a new brand of Herbes de Provence, for instance – but it’s the same stuff so didn’t really warrant a re-shoot.
I will say that I try not to buy more than I’ll use in a year, even if it’s a little cheaper. Of course, sometimes buying more can’t be helped, but I’d really rather have everything fresher. Even dried herbs and spices will lose their flavor over time, especially in an open container. Continue reading “Pantry Raid: Spice Cabinet”
In streamlining my process and trying to automate as much as possible I’ve decided to make a move from Trello to another method of sharing, using CopyMeThat. If you’ve never heard of it, CopyMeThat is a recipe keeping and meal planning app for web and mobile. Which already makes it more convenient for my purposes. It’s pretty neat, saving me quite a few keystrokes compared to writing in Markdown as required by Trello. In addition to traditional recipe keeping, I can use it to organize the week (or several at a time), print, and make grocery lists. The latter function isn’t super intelligent, so it doesn’t eliminate duplicates, but manually consolidating duplicate lines is still a lot less work than writing the list out myself and checking it 3 times to make sure I did the math right and didn’t miss anything. Bottom line? Time for a format change. Continue reading “KS Weekly #5”
Meatball Marinara Skillet (this came out SO GOOD)
Green Chili Chicken and Rice with Black Beans
Sweet and Spicy Teriyaki Chicken over Steamed Veggies
Breakfast for Dinner – Red Potato, Spinach, and Sausage Skillet with Eggs
Flatbread and Hummus with Veggies and Tapanade
Leftovers: Meatballs in Flatbread
My Mom is one of those people who’s really into chocolate. I mean really. She may love chocolate more than she loves my Dad. She’s picky about it though, prefers dark over milk, has a brand preference and can describe why, and does not like white chocolate (I always forget the last bit).
This recipe is among her favorites, and she usually asks for edges. They’re crisp, sweet, and toasty. I’ll be bringing her a cute little box of bite-sized edge pieces for Mother’s Day. The fudgy center pieces will be sent off to the Honey’s Mom and Sister. If your mom, sister, grandma, or whoever is a fan of sweets or chocolate, this is sure to be a home run. It takes a bit of patience to make sure you end up with chips and not melty bits, but there are no fancy techniques needed. I melted my butter and chocolate in a glass bowl over a pot of boiling water since I don’t have a double boiler.
I’ll be decorating them tomorrow and update with a picture then, have a great weekend 🙂
Decadent Double Chocolate Brownies
Soft, fudgy, melt-in-your-mouth perfection.
- 1 Cup Butter
- 1 & 3/4 Cup Semisweet Chocolate Chips (I use Nestle)
- 3 Whole Eggs
- 1 Tablespoon Vanilla Extract
- 1 Cup Granulated Sugar – Heaping
- 1/2 Cup All Purpose Flour
- 1/2 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Semisweet Chocolate Chips
- 1 Tablespoon Flour
- Preheat oven to 350 degrees, butter and sugar a 13 x 9 inch baking pan and set aside.
- Over a double boiler, melt the butter and 1 & 3/4 cups chocolate together. Set aside to cool slightly.
- In a large bowl, whisk together eggs, vanilla, and sugar and mix well.
- Slowly, while whisking, pour the melted chocolate and butter mixture into the egg mixture. Continue to stir for 3 to 5 minutes until well combined. Stir often and continue to cool until lukewarm. Do not refrigerate. This takes patience, but it’s worth it.
- Meanwhile, in a small bowl, sift together flour, baking powder and salt. Whisk into wet ingredients until well combined.
- In the small bowl (now empty), combine the remaining 1 cup chocolate chips and 1 tablespoon of flour, toss to coat. Gently fold into brownie batter. It’s important that the batter be only lukewarm (if not cooler) by this step, otherwise the chocolate chips will melt.
- Pour into prepared baking pan and use a spatula or the back of a spoon to spread evenly. Bake for 40 minutes until done. When cool enough to touch, carefully move them from the pan to a wire rack and cool completely before cutting.
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
- 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.
- Heat 2 Tablespoons oil in a large pan over medium-high heat until shimmering. Usually 3 to 5 minutes.
- Use tongs to place the seasoned chicken in the hot pan, it may pop and sizzle a lot so be careful.
- Cook the chicken 8 to 10 minutes on each side until thoroughly browned. Then rest about 5 minutes. In the meantime prep the salad.
- 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.
- Toss with baby greens, feta, and capers (I threw in a tiny bit of brine, too) until well-coated.
- Slice the chicken diagonally across the grain and serve over the salad.
- Enjoy ❤
Herb Crusted Chicken and Steamed Carrots over Quinoa
Spanish Inspired Chickpea and Spinach Stew
Turkey Taco Skillet
Cilantro-Lime Salmon and White Bean Salad
Red Beans and (brown) Rice with Roasted Vegetables