Tag Archives: turkey

All Hallows’ Eats

by

It was a yummy Halloween week!

Highlights…

You already know I had a cache of on-theme snacks.

Dunkin Donuts’ potion macchiato is marshmallow and ube flavored; obviously a great idea but unfortunately it was fairly underwhelming.

Skyr bowl with Cara Cara orange and double chocolate granola.

Pumpkin smoothie. Pumpkin puree, cottage cheese, frozen banana, maple syrup, cinnamon, nutmeg, vanilla bean powder, and water and ice.

I saved my best pumpkin beers for last. Blue Point Big Mother Pumpkin (10/10) / Fat Orange Cat Pumpkin Patch Kittens (9.5/10) / Abomination Forbidden Pumpkin (10/10).

Served with a brown sugar cinnamon rim!

Veggie rice bowls. Jasberry rice and riced cauliflower / Whole Food’s sesame seaweed cashews / avocado / chopped kimchi crisped up with a bit of butter and sugar.

Mac and three cheese muffins with baked chicken and roasted brussels sprouts.

Pumpkin pasta. Whole-wheat rotini topped with ground turkey sauteed with pumpkin puree, chili crisp, and cream cheese. Plus roasted orange cauliflower.

Black and orange big salads! Local lettuce / cucumber / homemade dressing – pumpkin butter, brown sugar, evoo, sesame oil, rice vinegar, and fish sauce / roasted kabocha squash / crispy rice – leftover rice tossed with chili crisp and black sesame paste and baked. We loved this.

Falling For Fall

by

Things from the week, mostly pumpkin…

Yummy, on-theme coffees. Vanilla cardamom cold brew with salted caramel and pumpkin butter.

Phin brew with pumpkin butter and marshmallow cream.

Siggi’s pumpkin skyr with blueberries, blackberries, and Nature’s Path blueberry cinnamon flax cereal.

Plan skyr with berries, Purely Elizabeth double chocolate cookie granola, and butter mochi.

Whole Food’s prepared foods section is nice for snack options. This week I bought kimchi dumplings and their Sonoma chicken salad.

Crunchy snacks. Everything bagel protein pretzels and Korean BBQ crunchy chickpeas.

These gummy bears from Buck Naked Bears are the perfect consistency, so firm without being overly chewy.

Hummingbird High’s pumpkin chocolate chip cookies are the best cookies – pumpkin, chocolate chip, or otherwise – you’ll ever make. They are chewy – NOT cakey or crispy – and almost taste like butterscotch.

Open face chicken sandwich melts. Toasted bread with pumpkin butter and sharp cheddar / baked chicken marinated with Greek yogurt and tons of garlic / homemade chicken gravy. Plus roasted broccoli.

Pumpkin chili. With ground turkey, pinto beans, canned pumpkin, fire-roasted diced tomatoes, chicken stock, yellow onion, poblano pepper, zucchini, spices, and one tablespoon of dark soy sauce. Topped with plain skyr, extra-sharp cheddar, and Caribbean hot sauce and served with Trader Joe’s pumpkin tortilla chips.

Big salads. Kale massaged with evoo, lemon juice, and salt and pepper / homemade dressing with tahini, pumpkin butter, maple syrup, evoo, and vinegar / crispy roasted chickpeas with Sichuan pepper salt, smoked paprika, cinnamon, and sugar / extra-sharp cheddar / dried cherries. Plus roasted honeynut squash and carnival squash, both of which were delicious!

Pita Pita

by

Some things from the past week…

We had the best coffee of our entire lives at Caphe Den. A (thick, delicious) phin brew topped with egg cream.

Homemade iced coffee with rose vanilla syrup.

Chia Smash chocolate peanut butter and raspberry jam bites are wonderfully tasty and satisfying.

I didn’t really like this brownie batter Noosa. Will I accept that I don’t like sweet yogurts? Never.

Reese’s Big Cups with gooey chocolate are the best candy on Earth; amazingly, they are even better than the chip ones.

Mochi breads from Croffle House. These were great. We got sweet potato, chestnut (our favorite), and pumpkin.

Pita pocket dinners! Cheeseburger-inspired. Sauteed ground turkey with green onions, pickles, and ketchup/mayo/yellow mustard/Greek yogurt, plus sharp cheddar. With sauteed broccoli slaw.

Tuna melt. A mix of canned tuna and smoked trout with Greek yogurt, mayo, pickle juice, capers, and green onion. With sharp cheddar and fried in an egregious amount of butter. Plus steamed green beans sauteed with butter, lemon juice, and garlic.

Mediterranean salmon. Frozen salmon patties with a homemade tzatziki (yogurt with lemon, cucumber, and ranch seasoning). Plus sauteed baby zucchini with capers and roasted red pepper.

Homemade pita chips! With roasted broccoli, honey nut squash (our favorite), red kuri squash (not for us, apparently), and salmon candy spread.

Plus a perfect take-out dinner. Memphis bbq rub popcorn chicken and cajun fries with peanut sauce steamed rice rolls. I also had some leftover broccoli and baby carrots with my dipping sauces (bbq and Cane’s – we stopped in to buy a Diet Coke and I wisely also purchased a single sauce!).

P.S. It is Pumpkin Month tomorrow!!

Viral Dubai Chocolate Bar

by

Highlights from the week…

Yogurt bowls. This one was plain skyr, plucot, blackberries, blueberries, crunchy peanut butter, and Nature’s Path blueberry cinnamon flax cereal.

The Sprinkles red velvet cake cup is good but not as good as the birthday cake one.

I made two-ingredient ice cream with burrata mixed in. It was good but not great but this bowl with honey and aged balsamic vinegar was pretty great.

Nuts Factory viral Dubai pistachio chocolate bar. This was the most amazing dessert we’ve ever eaten. We ate a whole bar in one night and then went back to our mall to buy a second one the next day.

Lox plates. Radish cakes / heirloom tomatoes with salt and pepper / cream cheese mixed with sauteed garleek / fried capers / avocado with togarashi / cold-smoked sockeye salmon.

Pasta bowls. Goodles cavatappi / sauteed ground turkey / sauteed mushrooms and garleek / salt, pepper, smoked paprika, mustard powder, and gochugaru / dijon mustard / cream cheese / parmesan cheese. With sauteed asparagus with lemon and butter.

Sandwich Week Forever

by

Sandwich highlights from the week…

Ice cream sandwich. Nightingale makes the best.

PB&J things. Smash Bites with chia seed jam. These were a bit savory-sweet and had a great texture; I ended up loving them.

Yogurt bowl. Plain skyr with crunchy peanut butter, blueberry jam, and blueberries and blackberries.

Chip City peanut butter cookie (perfect blend of chewy and crispy) stuffed with grape jelly.

Turkey. We baked thin patties out of ground turkey, seasonings, and parmesan cheese. On toasted whole-wheat bread with an artichoke spread (plain Skry, marinated artichokes, dijon mustard, and lemon juice). Plus roasted cauliflower.

Chicken. Chopped on hero – baked chicken breast (marinated in yogurt, gochujang, and oyster sauce), sharp cheddar, radish kimchi (crisped in a skillet with green onions and sugar), and Kewpie mayo. Plus roasted brussel sprouts.

Beef. Takeout from Roast – roast beef with mozzarella, horseradish sauce, garlic butter, and crispy onions on an everything ciabatta / shaved rib eye, mozzarella, and garlic aioli on a housemade onion hero / fries. Plus green beans that I steamed then sautéed with honey, mustard, and vinegar.

Crab. Rangoon-style filling (crab meat, green onion, sharp cheddar, sugar, sweet chili sauce, and cream cheese) on toasted whole wheat bread. Plus roasted zucchini.

Thirteen Years

by

Highlights from the week…

This week marked Webster’s thirteenth Buyday! We celebrated with a walk at Edgewood Oak Brush Plains Preserve.

Plus smashburgers from Paper Plate. The dog and I shared a double 🙂

The human family members also enjoyed some fries.

Also we checked out Kismet Coffee and had a honey vanilla latte. They were out of skim milk and the pistachio milk was surprisingly pleasant.

Snacks this week were most bougie/international candies. The last of my Bon Bon stash.

Blueberry and sour passionfruit gummies (both 9.5/10’s!).

Colombian guava caramel candies.

My parents sent me this hibiscus sugar for my birthday so I tried it in some fun drinks.

Like a smoothie with frozen blueberries, vanilla protein powder, and water.

And in cold foam on an iced matcha.

One of my favorite dinner combinations is cole slaw with baked chicken. This bowl was Bang Bang inspired! Cabbage slaw with plain skyr, sweet chili sauce, honey, rice vinegar, Sriracha, mayo, and dijon mustard and baked chicken that was marinated in skyr, soy sauce, garlic, ginger, brown sugar, sesame oil, oyster sauce, and sweet chili sauce.

Turkey Laab. Paired with roasted zucchini and a mix of brown rice and roasted riced cauliflower.

Leftover cauliflower/rice with marinated kale (basically this recipe) and cheesy scrambled eggs.

Tofu – baked shredded super firm tofu that I tossed in a skillet with Trader Joe’s yuzu green tea jelly, gochujang, rice vinegar, and sesame oil / sauteed baby bok choy with ginger and sesame seeds / radish cakes from the 99 Ranch freezer section.

Comfortcana

by

Things from this week…

We are on our second round of Wild Twist apples and I can say that they are my newest favorite.

I didn’t mean to do another birthday cake theme week but somehow it happened. Exhibit A – Oat Haus granola butter.

Eaten with plain skyr with plucot, blueberries, and cereal (Heritage Flakes and cinnamon Frosted Flakes).

Exhibit B – edible glitter (for cold foams) / Sprinkle’s cupcake cups / Barebell protein bar.

I hated the bar – both taste and texture were off-putting, nothing like their other flavors – but how gorgeous is this candy?!?

These berry (blackberry!) fruit gels are lovely.

Snack hour – honey mustard pretzel crackers (didn’t live up to expectations) with crab dip.

This week’s dinner theme was comfort food/Americana. Starting with “Polk Special,” aka a dish my husband’s family made growing up. Meat patties (I did ground turkey with panade, egg, urfa pepper, and smoked paprika) baked in condensed tomato soup and served on mashed potatoes (I followed this recipe but browned my butter). Plus roasted zucchini.

Leftover mashed potatoes and zucchini topped with egg tofu and sauteed mushrooms in a homemade chicken gravy.

Trader Joe’s frozen turkey corndogs (plus mustards for dipping). With green beans – steamed then sauteed with German mustard, yellow mustard, Sriracha, honey, and rice vinegar.

Disco fries! Trader Joe’s frozen waffle fries / tons of shredded mozzarella and sharp cheddar / garlicy baked chicken / gravy. Plus roasted purple cauliflower.

Gochujang, Kimchi, Sichuan

by

This week was yummy! Some highlights include…

Delicious birthday cake iced latte special from New York Beanery.

Trader Joe’s green tea and yuzu spread is pretty good. I shook some into an iced coffee with sweetened condensed milk (8/10).

Used it in a citrus matcha spritzer (9/10).

And stirred it into plain skyr (6/10 – too sweet) with Heritage Flakes, blueberries, and blackberries.

We are still loving/working our way through this giant bin of snack mix. If you spot it at Whole Foods buy it, it contains the best crunchy chickpeas I’ve ever had.

Sushi dinner that we plucked from a conveyer belt ourselves at Kura Revolving Sushi.

It was was a fun meal and the crunchy spicy handrolls were quite good.

Pre-gamed with a green (turquoise!) smoothie from home for some veggies – frozen spinach, banana, and blueberries with water and vanilla protein powder.

Leftover spinach and artichoke gnocchi casserole. We decided we need to make this again asap.

Homemade Dan Dan Noodles. I used ground turkey instead of pork, brown rice udon noodles, and skipped the peanuts but otherwise followed the recipe.

The best nachos I’ve ever made. Kettle sweet and spicy gochujang chips / extra-sharp cheddar cheese / baked chicken breast that was marinated in yogurt, gochujang, gochugaru, and lime juice / chopped radish kimchi and preserved mustard greens caramelized in a skillet with a bit of sugar. Plus steamed/sauteed asparagus with gochujang and sesame seeds on the side.