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Weekly Menu #7

February 18, 2013

A new recipe: Lemon Ricotta Risotto with Asparagus, Peas and Prosciutto

I saw this in Martha’s magazine last month and knew I had to make it. So many of my favorite things all in one recipe… a winner!

A tried and true recipe: Meyer Lemon Chicken Piccata and Cacio e Pepe with Lemon

I love this chicken piccata recipe and (also) saw this pasta recipe in Martha’s mag last month. So simple, yet so good!

An easy recipe: Kobe Beef Burgers with Sweet Potato Fries and Honey Mustard Dipping Sauce

J bought these Kobe patties from Trader Joe’s last month and we’ve yet to make them… All I had to do was get some buns, throw together a few toppings and made a quick batch of sweet potato chips with dipping sauce and voila! Dinner on the table in under 30 minutes! (Disclaimer: These did not turn out super good…would not recommend 🙁 Also, please don’t judge the too small hamburger buns.)

Sriracha Sour Cream Dip:

1 cup Sour Cream

2 Tablespoons Sriracha (or to taste)

Honey Mustard Dipping Sauce

1/4 cup Low-Fat Mayo

1/4 cup Dijon Mustard

2 Tablespoons Honey

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Valentine’s Treats

February 13, 2013

It’s a bit of a bummer that Valentine’s day no longer includes a school day filled with exchanging special notes and cards, but that doesn’t mean you can’t bring treats to share with your co-workers!

I decorated some paper snack bags with G-rated love notes and added some homemade Rice Krispie treats (drizzled in chocolate) that I made in heart shaped pans.

xoxo

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A Sentimental Supper

February 12, 2013

Not in the mood to fight the crowds on Valentine’s Day?

Stay home and prep some of these menus with your honey!

Breakfast Menu:

Valentine’s Cinnamon Rolls

Scrambled Eggs with Creme Fraiche and Chives

Red Berry Salad

Lunch Menu:

Prosciutto, Brie, Arugula and Fig Jam Sandwich

Radish Hearts with Hummus

Valentine’s Day Heart Cookies

Dinner Menu:

Pomegranate & Goat Cheese Crostini with Balsamic Glaze

Blood Orange Salad

Grilled Steaks with Whiskey Butter

Twice Baked Potatoes

Chocolate Raspberry Layer Cake

Continue Reading…

Tasty

Orange You Excited to Try This?

February 6, 2013

I am a HUGE fan of seasonal produce and when I saw this amazing recipe by Small Kitchen Chronicles for a Blood Orange Salad I knew I had to try it.

All it takes is:

– 2 Blood Oranges (peeled, pith and ends removed, sliced)

– 1 Navel Orange (peeled, pith and ends removed, sliced)

– 2 Tablespoons chopped Red Onion

– 1 Oz crumbled Goat Cheese

– 2 Tablespoons roughly chopped Raw Pistachios

– 12 julienned Mint Leaves

Arrange everything in a pretty way and top with a dressing of 2 tablespoons red wine vinegar, 2 teaspoons of extra-virgin olive oil and salt/pepper.

It’s seriously addictive… I finished the whole thing. MAKE IT!

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Weekly Menu #6

February 4, 2013

Our menu for the week:

Chicken Salsa Verde Tacos

– SO easy (4 ingredients… HELLO!?) and so yummy considering you spend about 5 minutes total doing anything to directly prep for this meal – I LOVE CROCKPOTS! Make this (and sprinkle cotija cheese, cilantro and whatever other goodies float your boat).

Hawaiian Chicken with Pineapple, Brown Rice and Broccoli

– With Hawaii on the mind I had to indulge in some Island Teriyaki. I just marinated boneless, skinless tenders for the day and then made a stir fry with pineapple, broccoli and served over brown rice.

Chicken Tequila Penne

– My favorite entree from Willow Street, I found a similar version that I love to make. For the sake of grocery shopping I usually do just 1 red and 1 yellow pepper in the dish and sub penne for fettuccine (personal preference). Also make sure to add the cilantro right at the end so it still looks green for presentation.

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