Tag Archives: sauce

Neighboors

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Last night was all-around pathetic.  I stayed home alone watching Grey’s (pathetic) and crying (pathetic) while Adam was on his night rotation. I ate this pathetic plate of chips and melted cheese for dinner.

x2 (pathetic).

I had an alarm set for hot yoga, but then my neighbors were so incredibly loud that I figured it was time to get up.  After turning off my phone and brushing my teeth, I glanced at the clock and saw that it was actually 1:30 am.  I missed my yoga class and I hate my neighbors, aka my neighBOORS.  Seriously.  Adam and I lived off-campus when we were in undergrad too, but we weren’t complete assholes to coexist with.

When Adam got home this morning we spent hours (hours!) online looking through residency options.  Between trying to balance program lengths, locations, childcare possibilities, and more; it’s a fairly frustrating process.  But it is fun to think about the future.

We ate breakfast while we worked.

I had a pear,

and a cinnamon raisin bagel with strawberry cream cheese.

Strawberry cream cheese is too amazing.  Though I might have picked a different breakfast topper if I’d remembered that my lunch leftovers contained cream cheese too.

I gave my 5 Jalapeño Popper Won Tons a 5 minute spin in 400* oven and they were good to go.

Adam devoured the rest of the leftovers during his hospital shift.  We both agreed that they were one of my better creations.

Many (many, many, many) hours of residency research later … It was time for dinner.

The main attraction was butter chicken.

I followed a recipe from Kath’s blog, minus most of the spices because we didn’t have them.  It was still good.

This small pile of kale was actually a huge mountain before it cooked down.

Cooked in chicken stock and dressed with lemon juice and brown sugar.

And finally baked potato fries.

I cut them extra thin, before baking at 450*, and they were nice and crispy.

One more day until I go back to school,  So much to do still!

Do you live within hearing distance of your neighbors?  Have you ever had a horrible neighbor?

Not Yo Mama’s Turkey Burgers

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Three posts in one day?!?  I’m on a roll!  And since I didn’t have it together to eat before late afternoon, this is actually everything I ate today.  Sidenote – my #2 goal for the next 30 days is to blog every single day/eat.  My #1 goal?  Involves my ass and the gym.

Since I waited too long to eat I was absolutely starving.  I ended up eating a 6-inch tuna sub, with vinegar and red onions, while I cooked dinner.

It was tasty, and it kept me from gnawing my own arm off.

Dinner was a good’un.  Quick, delicious, and it involved two brand-spanking-new recipes.

Emily- and husband-approved.

New recipe 1 was Nacho Turkey Burgers, makes 8 small burgers

  • 1 lb 94% fat-free ground turkey
  • 1 large egg
  • 60 grams crushed tortilla chips
  • 1/4 cup medium, chunky style salsa
  • 3/4 cup Mexican shredded cheese blend
  • 1 tsp evoo
  • 8 hamburger buns
  • guacamole (optional)
  • sliced cheddar (optional)
  • hot sauce (optional)
  1. In a large bowl, combine turkey, egg, chips, salsa, and cheese until a homogenous mixture is achieved.  Use your hands to shape into 8 equal-sized patties.
  2. Heat evoo in a grill-pan over medium-high heat.  Working in small enough batches as to not overcrowd the pan add patties to pan.
  3. Cook burgers until browned and fully cooked through; 5-8 minutes on each side.
  4. Serve cooked burgers and top as desired.

New recipe 2 was served atop the burgers, Citrus Guacamole.

  • 2 medium-sized ripe avocados
  • 1 tomatillo, minced
  • 1 small lemon, juiced
  • 1/4 tsp salt
  1. Place avocados in a medium bowl and mash with a fork, leaving some chunks.
  2. Stir in tomatillo, lemon juice, and salt.  Serve immediately.

Both recipes ended up turning out really well!

I love it when my kitchen experiments work out.

I had one nacho turkey burger, on a bun with citrus guacamole,

a serving of rice and beans (just rice with a can of black beans stirred in during the final minutes of cooking) topped with another dollop of guac,

and some roasted asparagus.

The citrus-salt theme was carried nicely throughout the entire meal.

For dessert I nibbled on a few chocolate covered pretzels.

We’re currently making our way through the “Aliens” movies, so “Aliens, 2” was our dinner entertainment.  Webster thought it was thrilling.

He’s such a cutie.

So, about that hair cut.  A month or so ago, this exchange took place on Yes I Want Cake –

Katie got her cut soon after, and it looked fantastic.  I’d just given to Locks of Love, but after some time enjoying my new hair, I was ready.  What do you think?

I love it!

Cheesetastic

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Last week, we made pasta with a cheese sauce that was delicious.  It was ooey, it was gooey, it was cheesy.  But I wanted to go for the er.  Ooey-er, gooey-er, cheesier.  It had to be done.  I needed to make a cheesetastic mac and cheese.

We included red onion and green chilies to add a bit of flavor, but overall this was cheese on top of cheese.  Awesome.

Cheesetastic Mac and Cheese, serves 4

  • 3 tsp olive oil
  • 1 large red onion, chopped
  • 1/4 tsp salt
  • 4 oz can diced green chilies, drained
  • 4 Tbsp butter
  • 4 heaping Tbsp all-purpose flour
  • 1 and 1/2 cup skim milk
  • 8 oz sharp cheddar, shredded
  • 2 and 2/3 cup prepared short-cut pasta  (we used gemelli)
  • 1/4 cup panko bread crumbs
  1. Preheat oven to 375 degrees Fahrenheit. Prepare an 8×8 inch casserole dish with cooking spray. Heat 1 tsp oil in a large pan over medium-high heat. Add onion and salt to pan and cook 7-10 minutes, until softened and beginning to brown. Stir in green chilies during last minute of cooking. Remove to a large bowl to cool.
  2. Reduce heat to medium and melt butter in pan. Whisk in flour to form a roux.
  3. Raise heat to medium-high and carefully whisk in milk, working in 1/2 cup batches. Add all but a medium-sized handful of cheese and stir until melted.
  4. In a large bowl, toss together peppers and onions, cooked pasta, and cheese sauce. Carefully pour into casserole dish. Top with panko and remaining handful of cheese. Drizzle remaining 2 tsp of oil over the top.
  5. Bake for 30 – 35 minutes, until bubbly and browned.

pro tips

  • cook pasta just to al dente because it will continue to cook in the oven
  • don’t burn your roux, but don’t pull it off the heat too early either; the browning gives it flavor
  • want more kick? whisk a few tsp of hot sauce into your cheese sauce

What are your tips for really good mac and cheese?

Wednesday – Thursday, Still On The Move

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Hello again from another location, this time Ohio.  Once we get home from here we have a day trip to Toronto and then I’m staying put until the end of break!

Wednesday

Yesterday was Adam’s and my 4-year wedding anniversary, aka our 9-year anniversary of being together!!!  It’s crazy to think that we’ve shared so much of our lives.  Sappy sidenote – I am grateful every day that I get to spend with my husband.  I am so thankful that the man I love is handsome and funny in addition to being intelligent and kind. </sap>

I had an early morning orthodontist appointment and we had to do a grocery restock and then we reunited with another man I love.

I sort of want to get those pictures framed.

Adam and I spent our anniversary doing our favorite things – namely tons of eating good food and cuddling on the couch watching good tv.  A big, made from scratch breakfast felt downright gourmet.

For the eggs, we went to the deli and requested two, 1/4 inch-thick slices of honey roasted turkey.

We chopped them up and sautéed them in a bit of butter, then scrambled in 4 large eggs.

Out of control delicious.  I quit eating most meat (mammals) before I had gotten to try everything and I suspect that I would really enjoy ham.

We also had hash browns made with white potatoes, onion, red bell pepper, 2 Tbsp of butter, and 2 tsp of chipotle oil.

Adam bought me some fourth year gifts for our anniversary.

A book with a sweet inscription, persimmons for fruit and rugelach for flour (substituted for flour because we were going out-of-town).

I’ve been picking up the persimmons and deciding that they were too expensive to splurge on for weeks at the grocery, so they were such a nice surprise.  We split part of one persimmon but decided that it wasn’t ripe enough yet.

Adam was careful to buy squishy ones because once in the city, before we knew better, we tried to eat an unripe persimmon and about died when all the moisture was sucked from our mouths!  This one had a good flavor but was still a little cotton-mouthy.  So we washed it away with rugelach.

The snack was perfect to bring us into lunch.

I had an Applegate Farms Turkey Bologna sandwich on half a cheddar jalapeno bialey with a little bit of Miracle Whip.

Plus a huge pile of roasted green beans.

Adam hates jalapeno but knew I’d like that bialey more than the others and I gave him the half with more cheese, so we both compromised in the name of love.

It would have been easy and fun to go out for a romantic dinner, so I’m extra proud of us that we stayed home and cooked together instead.

I started by steam-sauteing 3 chopped zucchini in a bit of chicken stock.  Then I finished them off with 1 Tbsp of evoo and this packet of Garlic Gold I got in my HLS swag.

I was expecting to adore the Garlic Gold after all the love it got in the healthy living blog community, but we found it to be pretty “meh.”

We set the cooked zucchini aside and while Adam boiled 3 servings of pasta I made a roux with 2 Tbsp of butter, 2 Tbsp of flour, and 1 Tbsp of milk.  Into that, I whisked 1 cup of skim milk and 1/2 cup of shredded sharp cheddar cheese.  Once the sauce came together all we had to do was toss it with the cooked squash and pasta.

We topped our bowls with a bit of panko and more cheese.

Dinner was great, definitely as good as anything we would have gotten in a restaurant.  This was on the healthy side, but now I am absolutely going to make a similar sauce and use it in oozey, gooey mac and cheese.

We stayed up later than planned watching “That 70’s Show,” which was good for anniversary fun but bad for me working out this morning.  I can’t do anything active here in Ohio and I’m worried that all my vacation workout momentum will be for naught.

Thursday

Today was a day of many meals.  Due in parts to time of the month and restlessness from 7 hours in the car.  And we got junky food too; a healthy living blog no-no but an unavoidable part of existing in the real world.

Chicken biscuit from Chick-fill-a.

The leftover serving of dinner.

A juicy pear.

Animal crackers split with Adam (70/30 his favor).

Mid-way we got to stop for froyo.

I got eggnog and toffee mocha yogurts, topped with candy bar pieces and some marshmallow topping.

Alas both of my flavors were too spicy and I ended up throwing most of mine away.  It was a sad day indeed.

But hundreds of miles later we found a Sonic and I ordered a diet coke with strawberry that totally made up for it.

Adam and I also split fries and chicken tenders.

Good thing my grandma served a lateish dinner, huh?

Webster was a perfect angel for 95% of the drive.

We even got to take him in to meet my grandpa this afternoon.  I like it when all the men in my life are well-acquainted.

Per usual, my grandma made a great dinner.

Side salad,

cooked spinach with feta and cherry tomatoes,

truffle mac and cheese to make up for Adam not having any on Christmas,

and italian breaded chicken, 

which I only could eat a few bites of because I felt like food was coming out of my ears.

After dinner, Nana and Adam worked on a 750-piece puzzle while I wrote this monster post.  I hate all these super long posts I’ve been writing lately!  I know none of my readers are interesting in scrolling for hours, but since I use my blog as a journal I don’t want to skip days that are so great.  I promise to get back to a less annoying schedule once I’m home for good.

Eggnog Loaf with Eggnog Glaze

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This quick bread comes together in a snap and feels festive without being too sweet.  I used traditional, full fat eggnog for this recipe so I can’t guarantee it’ll work with a lighter variety.  Be sure not to skimp on the nutmeg!

Eggnog Loaf with Eggnog Glaze

Recipe loosely adapted from Jenna’s Cinnamon Walnut Bread.

Makes: 1 loaf; Prep Time: 10 minutes; Cook Time: 45 – 50 minutes

  • 2 cups plus 1/2 tsp all-purpose flour
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 cup eggnog
  • 1/2 cup butterscotch chips
  1. Preheat oven to 350 degrees Farenheit.  In a small bowl, whisk egg.  In another small bowl, toss butterscotch chips with 1/2 tsp flour to coat.
  2. In a large bowl, mix 2 cups flour, baking soda, nutmeg, salt, and sugar.
  3. Stir in egg and eggnog, taking care not to overmix.  Fold floured butterscotch chips into dough.
  4. Pour dough into a greased loaf pan and bake for 45 – 50 minutes, until top is browned and an inserted knife comes out clean.
  5. Allow to cool completely before cutting.  Drizzle glaze over slices as desired.

For eggnog glaze

Whisk together 2/3 cup powdered sugar and 2 Tbsp eggnog.  Store glaze in a covered container in the fridge until ready to serve.

Not My Birthday

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It’s Adam’s birthday so I’m going to keep this post quick and cursory.  Well, it’s sort of his birthday.  But not really.  I’ll explain in a minute.

This morning was about as lazy as it gets.  I stayed in bed until past noon and it was glorious.  Then Adam and I headed out for a late lunch at Mangoz, a new Jamaican place in our neighborhood.

We split a plate of stewed chicken with plantains and beans and rice.

It was amazing.  The best Caribbean food either of us has had since leaving home.

And they had pink Ting.

We’ll be back.

My one accomplishment today was a quick trip to the gym.  30 minutes on the elliptical, random level 6.  And I did some studying while I worked out.  Followed by a super quick stretch/strength session.

But that was sort of where the productivity ended.  We decided to spend the day doing fun stuff (in celebration of Adam turning 26 tomorrow).  Adam opened all of his presents a day early.

And I even made an effort to fix my hair.

We went to the mall so Adam could use a gift certificate at Dicks, and cashed in a coupon for Aunt Annie’s as well.

We split this pretzel, slathered in mustard.

The husband’s choice for birthday dinner was Indian food.  I got a fig lassi.

And we split a paneer pakora (fried cheese) for an appetizer.

I got the vegetable Korma, with extra okra, for dinner.

I demolished it.  I made three plates, and ate every last drop (literally!).

I made myself a little bit ill, but that didn’t stop me from drinking 90% of this coffee milkshake I “shared” with Adam.

Whoops.  And now we’re gleefully watching tv.

It’s been a good day, even if it’s not my birthday (or the husband’s!).

Better Late Than Never

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Yesterday I got productive and created two fabulous, must-share recipes … and then I feel asleep (fully dressed, on top of the covers) at 8:45pm.  I’m not going to recap blog but I will share those two important recipes; better late than never!

I was well-rested this morning, but it didn’t keep me from packing food for school that was sort of strange.  Like cooked zucchini.

I ate it, cold, at 8am and loved it.

I also packed a baggie of red grapes,

and two Oatmeal Cranberry Pecan Cookies.

Those were fabulous dish#1, but I’m actually not going to share the recipe until tomorrow (it’s been a busy day).  Adam says they are the best oatmeal cookies he’s ever had and I promise they are worth check back for tomorrow.

My packed food proved inadequate for getting me through 8:00 – 2:00, and I ended up eating these Cheez-Its.

I also ate two more cookies when I got home,

plus these candies from a birthday package Adam opened (he turns 26 on Sunday!).

He also opened some birthday $ and decided that we are going to dinner at Moe’s!  I’m not going to blog dinner because I’ve got to get some school work done, but I will share yesterday’s dinner, aka fabulous dish #2.

Pineapple Upside-down Chicken, serves 4

  • 1 lb boneless, skinless chicken breasts, divided into 4 even pieces
  • 20 oz can pineapple rings canned in pineapple juice, juice drained and reserved
  • 4 slices 2% provolone cheese
  • 4 maraschino cherries
  • 2 tsp light brown sugar
  • 2 pinches salt
  • 1 tsp tamari soy sauce
  • 2-3 dashes hot sauce (I used Sriracha)
  1. Place chicken in a large, flat container and cover with pineapple juice. Cover and place in the fridge for 2-3 hours to marinate.
  2. Preheat your oven to 350 degrees Farenheit. Prepare a casserole dish with baking spray.
  3. Remove chicken from juice (return the juice to the fridge) and place into the casserole dish. Bake 30 minutes.
  4. Remove chicken from oven and top each piece with one slice of cheese and one pineapple ring. Place a cherry in the center of each ring. Sprinkle rings evenly with brown sugar and salt. Return to oven and continue to bake for 10 minutes.
  5. Meanwhile, pour juice into a small skillet over high-heat. Add tamari sauce and hot sauce.
  6. Bring to a boil and cook until reduced by half. ***Because the juice was in contact with raw poultry it is essential that you keep it at a boil for at least 5 minutes!
  7. Pour sauce evenly over cooked chicken.

I’ve never actually had pineapple upside-down cake (I know!) but the flavor profile has always sounded appealing to me. So why not apply it to dinner? We learned in food chemistry that pineapple contains Bromelain, a protease that is used commercially to tenderize meat.  As soon as I heard that I spent the rest of the class brainstorming ways to cook chicken with pineapple.  I’m glad I did too, because Adam and I both loved this recipe!  The chicken was very tender and there was a good balance of flavors.  The sauce was scrumptious, but be sure to remember to boil it for at least 5 minutes.

Are you a pineapple upside-down cake fan?

Tasty/Slow

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Hello there.  Long time no see.

Between going to work on Friday night and eating an unphotographable lunch via food lab, it was just too difficult to blog yesterday.  But apparently it was quite easy for me to stay up until 1:30 am watching tv with the husband.  (Sidenote – how freaking off-the-charts fabulous was the newest “Bones” episode?!?!)  I was the walking dead all day today.

My morning actually had an early start because I had an 8:30 am volunteering commitment.  I had to pick up a friend on the way there, and shower before I faced the public, so my alarm felt super early.  But I was done and picking the husband up for a fun lunch date before I knew it.

Necessary back story ahead:  A classmate’s family owns a great local restaurant (Romeo and Juliet’s).  Their restaurant generously provided the cookies and bread that we sold as sides during the Chili Sale.  The bread was mini rolls made of panettone dough and it was completely fabulous.  The taste was like a very elevated King’s Hawaiian Roll.  Adam loves Hawaiian Rolls.  After we all raved about the rolls, our classmate told us that R&J’s also makes them for a local restaurant that centers their sandwiches around that bread.  There were leftovers after the sale and we all were thrilled to take some home.  On Thursday I brought home 10 mini rolls.  Adam got home around 4pm that day.  By 5pm all 10 rolls were gone.  Last night, when Adam picked me up from work he brought me a cannoli.  “Because [he] knew [I] wanted to try one.”  Upon further pressing, I found out that the cannoli was from R&J’s.  Because he went to see if they had more rolls.  (They did not.)

So long story long, today we dined at the restaurant that centers its sandwiches around R&J’s epic buns.

SoHo Bar had this funky, industrial vibe to it that we loved.

I took Adam as a surprise and while he was excited to be getting a lunch date, he had no idea why we were there.

(e) Read the menu.

(a) The salads look good.

(e) Look at the burgers.

(a) The meat is provided by Johnny’s Meats?

Sometime I think it’s a good thing he’s so book smart!  But once I pointed out the only sentence on the menu he had yet to read aloud, he was thrilled.

Adam went with a classic burger on an amazing bun, and I got a #4 combo so we could try multiple menu categories.

I had the turkey burger, with lettuce, tomato, pickles, and red onion.

Plus I requested some cranberry chutney to add on too.

The sour of the chutney and pickles went so well with the sweetness of the bun.

Adam and I split my fries, which came in an adorable mini fryer basket.

And finally we split a spiked shake (2/3 to 1/3, his favor).

We went with a Kentucky Caramel, Woodford Reserve Bourbon, vanilla ice cream, caramel ice cream, caramel sauce.

The bourbon-caramel combo was pairing perfection.

We continued our date with a long walk around the mall and it was the perfect afternoon.  At 2:30 I had to go to work but it was a short 2-hour shift that flew by quickly.  Plus, I was the ‘top earner’ yesterday and I went home today with a $5 gift card! 

My $ was promptly spent on snacks for the husband.  I carried a jumbo tub of movie-butter popcorn for many aisles through Target before I decided I’d probably ultimately be happier not consuming 5-bazillion calories before dinner.  Instead I ate the 2nd serving of Chia “Rice” Pudding.

Still tasty, but calorically dwarfed by the popcorn and packed with omega-3 fatty acids.

It was delicious straight out of the fridge, topped with cinnamon, and I highly recommend trying it yourself.

I don’t recommend dinner.

Don’t get me wrong, the flavors were amazing. 

But not 60+ minutes in the kitchen amazing.

for 2, quickly written but slowly cooked

  1. Place 3 oz prepared whole-wheat spaghetti in the bottom of two bowls (6oz total, 3oz each).
  2. In a large pan, working in three separate batches, use chicken broth to steam 6 oz fresh spinach, 1 small graffiti eggplant, and 22 large frozen shrimp.  Split between bowls.  Use the same pan for every step in the recipe to allow the flavors to build.
  3. Cook 2 slices Applegate Farms Turkey Bacon.  Chop and set aside.
  4. Heat 2 tsp evoo in the pan over medium heat.  Add 2 chopped shallots and 3 chopped cloves of garlic.  Cook until translucent.
  5. Add 2 Tbsp all-purpose flour and cook 1 minute.
  6. Stir in 1/4 cup chicken broth.  Add 1/2 cup water and 1/2 cup light cream and continue to stir.
  7. Return chopped bacon to pan.  Add 1/4 cup crumbled blue cheese and cook until melted.  Pour sauce on top of veggies and pasta.

The sauce was fantasmic but I needed a bigger pan because cooking each layer separately took up waaaaay too much time.  My favorite part was the bacon, which I stole a slice of during prep.

Yum.

And I must smell like bacon, because look at how the dog has insisted on sitting all evening –

It’s sort of making my life.  Plus we watched “Crazy/Beautiful” while we ate and it’s one of my favorite movies so I’m pretty blissed out in general.  Hope everyone else is having a good weekend!