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Green Breakfast Sandwich

5/26/16


Most mornings, I run around the house with a yogurt in my hand, occasionally taking bites as I nag on my children to put their clothes on, eat a bite, put their clothes on, eat a bite, go pee, brush their teeth, PUT THEIR CLOTHES ON, etc.  However, their are those magical mornings when I actually wake up before them, and they actually sleep past 7am, and I have the school lunches made and their clothes, snacks, vitamins and backpacks ready to go.  On those mornings, which I will refer to as unicorn mornings, I make myself something fun for breakfast!  

This particular sandwich is loosely based on one at this restaurant (I order NOTHING else), and it took me no time to throw it together.  I toasted an English Muffin, spread on a layer of cream cheese, added some arugula and then avocado, fried up an egg and topped the whole thing with store-bought pesto.  Salt, pepper, lemon juice, drizzle of olive oil... it was ridiculous.  I love my unicorn mornings!  



Coffee cup was made by a friend based on THIS Instagram page :)

Grilled Halloumi Cheese

5/23/16


I don't want to live in a world without cheese.  In fact, there have been times in my life when I've questioned whether or not I might have a slight aversion to dairy, but I honestly don't even care.  I love cheese too much.  I went to college in Wisconsin after all!  I don't think I've ever met a cheese that hasn't made me extremely happy.  Only recently did I discover Halloumi at a couple of our favorite Greek restaurants (this one on the east coast and this one out west).  It's this superb, mild, sturdy cheese that is perfect when grilled or fried.  My brother was over this weekend and he threw it on the BBQ for probably 5 minutes, drizzled it with good olive oil, a squeeze of fresh lemon and sprinkled it with sea salt and ground oregano.  We ate the entire plate!    

Easy Butter Shrimp

5/20/16


If you're unfamiliar with Buzzfeed's Tasty Videos, familiarize yourself, right now.  They are addicting to watch.  'Like' them on your Facebook page, and they will pop up in your newsfeed and it will be the most glorious thing.  In fact, I think it's becoming a problem for me because late at night when I can't sleep I watch video after video after video.  You will want to cook everything.  Better yet, you will think you CAN cook ANYthing.  I have about 23 bookmarked that I'll get to someday.  For now, I will tell you about this recipe I saw for Butter Chicken that is simmered in spices like turmeric, garam masala, cinnamon and ginger... and of course, butter.  But only 6 tablespoons of butter, that's not a crazy amount, right?!  I don't know, I have the brain of a 600-pound woman, so... 

I decided to cook this with shrimp instead and because of that, I altered things slightly.  I did brown the shrimp in the butter in the beginning, but only for one minute per side.  Then, when it says to simmer the sauce, I simmered it for 15 minutes without the shrimp, then added it, and simmered it for 15 minutes more (I think you would need to simmer it that long even with the chicken in order to properly thicken the sauce).  I also used whole milk instead of heavy cream, and I cut down the cayenne to 1/4 tsp (instead of 1 full tsp) and found it PERFECTLY spicy (but, I'm a wuss).    

Make this!!  Recipe here.



Mexican Street Corn

5/18/16


School is winding down over here, the weather is (slowly) getting warmer, my daughter won't take off her ballet recital costume, and The Voice finale is next week... meaning I'll get my husband back... also meaning I can practically smell summer grilling season.  We're the type of family that fires up the barbecue in the dead of winter, but there's obviously something different about those charred, smoky meals when you're eating them outside.  In anticipation of al fresco style dining, the other day I made a grilled corn side dish that would pair perfectly with BBQ chicken or these tacos.

Often this type of corn is smothered with rich mayo, but we've been trying not to eat foods that are high in cholesterol.  This is why I was thrilled to pair up with Best Foods and work with their Carefully Crafted dressing which is free from eggs, cholesterol and artificial flavors and colors.  It makes such a difference in my day when I don't have to stress about what my children are putting into their mouths!  (So I can concentrate on all the OTHER stresses... like potty training.)  

This corn is so delicious and you can feel good about eating it.  It's also very easy to make: simply grill corn and then roll the cobs in a combo of greek yogurt, Carefully Crafted dressing, cotija cheese,  chili powder, cilantro and fresh lime juice!  You should totally make this for dinner after your son's Field Day or whatever end-of-the-year activity you're celebrating right now :)


Mexican Street Corn
Serves 6

6 ears shucked corn
1/4 cup Carefully Crafted dressing & sandwich spread
1/4 cup greek yogurt
1/2 cup crumbled cotija cheese, plus more for serving
1/2 teaspoon chili powder, plus more for serving
1/4 cup finely chopped cilantro
Fresh lime juice (1/2 a lime), plus more wedges for serving
Salt and pepper to taste

Spray outdoor or indoor grill with grilling spray.  Heat grill to medium-high and while grill is heating, combine the Carefully Crafted dressing, greek yogurt, cotija cheese, chili powder, cilantro and the juice from a half of a lime in a bowl and stir until combined.  Grill corn, turning until all sides are cooked, roughly 8-10 minutes total.  Immediately roll corn in dressing and place on platter.  Sprinkle with more cheese and chili powder, and season to taste with salt and pepper. 

#BePicky #Sponsored            

Salted S'more Truffles

5/13/16


I saw these suckers floating around the Internet and I was like, YUP, on my way to the store, need some marshmallow fluff.  And by the way, if you already have fluff, you probably have everything else you need to make these because they only require mini chocolate chips, graham cracker crumbs, and more chocolate.  They come together in no time, and would be perfect for a Memorial Day BBQ!  However, if I were to do this again I would cut down on the graham cracker crumbs (probably only using 1 cup) because I found it difficult to combine everything.  They taste just as delicious as the S'mores you're used to, minus the campfire.  Enjoy, and have happy weekends!

Recipe here.



Sausage and Arugula Sauce

5/9/16


I hope all you moms out there enjoyed Mother's Day yesterday!  I began my morning by eating so much brunch that I still wasn't hungry for dinner that night, and spent the rest of the day doing simple things with my kids, like dance parties outside, getting on their scooters and riding them around the driveway, going for a walk and picking flowers and an hour-long play session with Play-doh.  We ended the day watching Harry Potter for the first time, and my heart felt so full (the wine probably added to that feeling).  With our busy lives, I rarely get the chance to actually PLAY with them, so I was thankful for a day of zero plans or expectations.  Ok, back to food...  

Whenever I'm in Los Angeles, instead of cooking I watch the Food Network and make mental notes about what I want to make when I get home.  Usually my brain floods up with those ideas and I rarely remember any of them, but this particular recipe stuck in my head.  I made it on Friday night and have been eating leftovers all weekend.  It's a simple sauce made up of sweet sausage, marinara sauce and loads of arugula.  I followed this recipe but I used one pound of sweet Italian sausage, an entire bottle of marinara sauce, and greek yogurt instead of mascarpone cheese to lighten it up a bit.  I also served it over polenta instead of a baked potato (and it would also be perfect over pasta or spaghetti squash).  Next up this week, the other recipe that stuck in my head... s'more truffles!

(Obviously that one stuck.)  


Chicken and Sweet Potato Enchiladas

5/6/16


Hello!  Welcome back to me!  We just returned from California where we were for almost two weeks, and I won't lie, I don't mind that my kids are still jet lagged and sleeping in until 8:00 am every morning.  Especially because I know it won't last!  I've missed you guys, I've missed cooking, I've missed my routine... and non-travel-sized toiletries.  I finally got back into the kitchen last night to celebrate Cinco de Mayo and my Mama's birthday!  She wasn't with us (lives in Minnesota), but we toasted to her (tequila, obviously) and enjoyed these delicious Chicken and Sweet Potato Enchiladas.  

I followed this recipe with a few alterations: used an already cooked Rotisserie chicken, added two chopped sweet potatoes with the chicken (that I microwaved for 8 minutes first), and used mini corn tortillas (which fit into one pan - the recipe calls for two).  It was superb!  I would highly recommend adding it to your weeknight meal repertoire.  

For a behind-the-scenes look at my prep, hurry on over to Snapchat (siriouslydelish) and follow me!  I think I'm slowly getting the hang of it... sloooooowly (I'm an old person now).  

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