Posts Tagged ‘spinach’
If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time – thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide end to daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.
This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.
Two years ago: Crispy Parmesan Green Beans
Before I talk about food, I forgot to tell you how badly they butchered my last name at graduation. Over the years my family and I have heard all kinds of mispronunciations but one version tends to prevail and I am always prepared to hear it. However, sometimes people like to get creative by adding extra letters and graduation day was no exception. It was so bad even my own family and friends weren’t sure if it was actually me, despite prefacing it with my first and middle names. “Va-see-lick” – where the heck did you see an L in my last name, sir? Were you thinking of a basilisk? But I couldn’t be upset for long because he knew he screwed it up and mouthed a very apologetic “I’m sorry!” as I walked up the stairs. He even pulled me aside afterwards to apologize again and ask me how to pronounce my last name. Oh the joys of having an unusual last name (although I still like it despite all that).
These chicken rolls look more difficult to execute than they truly are (just like my last name). A ricotta-spinach mixture is rolled up in a thin chicken breast, dipped in egg and breadcrumbs, and then baked until crispy before topping with marinara, fresh mozzarella and basil. The end result is an entree that looks fancy without all the fuss. I made these on Thursday last week for dinner, ready upon the arrival of my parents (for graduation the next morning) and served with a mixed spinach salad. It was a hit! And then we had pie for dessert O:-).
One year ago: Buttermilk Biscuits
I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.
Whenever I go to a Mexican restaurant, I tend to gravitate towards certain items every time. One particular thing I enjoy ordering is a cheesy spinach and chicken dish (usually called Pollo Adobe). Inspired by a craving I decided to make single serving enchiladas stuffed with a similar blend of ingredients.
I made them slightly healthier by using whole wheat tortillas and Laughing cow cheese instead of queso and they hit the spot. I actually wish I had made a full-sized batch to have leftovers to enjoy, but thankfully it’s easy enough to make for the next time the craving strikes!
I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far. Oddly enough I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.
But on the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline (I own one but always forget). The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.
Happy SSS! After a week full of ice cream, it’s time to share a smoothie that has spinach in it – but doesn’t look like it! Normally when I make smoothies I go for the vibrant green monster. But every now and then I try something new. This particular smoothie caught my eye because pictures of the original recipe still showed a pink smoothie despite having a little bit of spinach blended in. When I made it, it did not come out as pink but it isn’t green either. It was a good change from my normal routine and the addition of tropical flavors was perfect for the summertime.
I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??
But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.
Last week, Stephanie (another student in the lab who is planning to graduate this spring) and I attended an electronic dissertation formatting workshop. It was 3 hours long and we both wanted to strangle someone by the time it was over. Actually, we had that impulse before we even got to the workshop because we had an assignment to complete prior to the workshop which consisted of going through a 35 page mock dissertation and editing the formatting errors! Thankfully I did learn something from all of that, but think it could’ve been acquired less painfully. At the same time, neither of us now have very high hopes of finishing the write up of our dissertations in time to start the formatting review process the first of April. Especially since we both have lab work we’re still trying to finish up. It’s a good thing one can just finish whenever you’re done in grad school instead of only two days a year.
Anywho, pardon my rant. I will make it up to you with yet another recipe involving Meyer lemons. It’s cheese tortellini, mixed up with bacon and spinach then covered in a Meyer lemon cream sauce. Feast your eyes upon that plate of glory. (And watch as my frustration magically dissipates a little.)