Eggs over medium with sour cream & green tomatillo salsa at Flying Biscuit
Zatarain’s New Orleans Style Jambalaya Mix with bell pepper, onions, and sausage
Buffalo chicken crack dip {corn} quesadillas
Ginger & cumin marinated tomatoes
Chicken satay with peanut sauce
Spinach and garlic butter steak pinwheels
It’s very rare that I actually measure ingredients when I prepare dishes, but I was determined to make this recipe easily replicable. I served it with chicken, rice noodles, and vegetables {see below} but you could also use it as a dipping sauce! Either way, this easy no-cook peanut sauce is adaptable and pretty dang delicious!
Serves 1.
Combine all ingredients; stir or blend in Magic Bullet until well-mixed. Store in fridge until needed.
Prepare chicken using this method or buy a rotisserie chicken if you’re pressed for time! Prepare rice noodles according to package. In a small skillet, saute carrots, onions, and jalapenos over medium with olive oil until tender. If desired, heat peanut sauce in skillet.
Remember when I mentioned that the July section of my Cooking Light cookbook focuses heavily on peaches? After reading that, I stumbled across flats of peaches at Trader Joe’s for $5.99 and decided to pick one up. Mine has 13 peaches in it, so it equals out to about $.46 per peach- not bad!
Now that I’m a wild child who makes sweet and savory salads {like watermelon & feta!}, I decided to try a peach & tomato summer salad from MyRecipes.com. It turned out so well and I would absolutely make it again. It would be the best salad to take to a July potluck!
For exact measurements, see the recipe or just follow my haphazard winging it approach (serves 1).
It’s the beginning of July, which means I can crack my Cooking Light: Annual Recipes cookbook open to a new month! I picked this cookbook up for $2-$3 at the thrift store and it was the best find. It catalogues every single recipe from a year’s worth of Cooking Light magazine into one hardback book. Though it’s from 2004, it doesn’t really matter because food is timeless 🙂 The July section features recipes based around tomatoes, peaches and dinner at dusk, which will undoubtedly make appearances in my On the Menu posts for July!
Tuna and white bean salad {update: not blown away; will post recipe if I can adapt it!}
Salad with Asian ginger dressing
Potato salad
Rice noodles with peanut lime chicken
Chicken salad
And something with my big flat of peaches!
What are you cooking this week? Any great tomato or peach recipes?
I keep apologizing to my roommate for the sad state of our disheveled freezer. It’s filled to the brim with gluten-free bread and buns; chicken breasts; hot dogs and hamburgers; and bags of vegetables. I promised her that this week was “Cleaning Out the Freezer” week, but I added in “& Pantry” at the last minute 🙂 I spent too much on groceries last week, so I’m making up for it by polishing off what I have in my kitchen this week.
Leftover shrimp & grits from Poole’s
Leftover mashed potato vegetable pie
Gluten-free ratatouille pizza based on this recipe
Sausage patties
Kale, cannelli bean, & feta quesadilla
Collard green & kale soup
Jambalaya with New Orleans andouille sausage
Hot dogs + Udi’s gluten free buns
Burgers + Udi’s gluten free buns
Mexican pizzas
Navel oranges
Carrot sticks
When I saw Fannetastic Food’s super easy and adaptable Mexican Chicken Lasagna, I decided to make it as a part of the four course Mexican-inspired meal I was planning to whip up.
I decided to make two different versions of the casserole- one vegetarian and one with chicken. Both had plenty of beans though!
On the smaller one:
I lined both pans with corn tortillas (6 in total)
Next up: refried beans for the smaller one; kidney and black beans for the bigger one
Corn and zucchini for the small one; sauteed yellow and green peppers for the large one
Ready for the oven!
Cover the casseroles with tin foil and bake at 350 for 20-30 minutes {until the cheese is melted}. I couldn’t decide which one I liked better!
A sample of both versions served with spiced tomato & chickpea soup and watermelon & feta salad
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If I had my choice, I would have used flour tortillas, but the corn tortillas ended up tasting great anyway- and they’re gluten-free.
Pepper jack cheese would be good in addition to or in place of cheddar cheese.
I made the big one with sour cream and the smaller one with plain Greek yogurt- in the future, I would just use Greek yogurt because it’s healthier and you can’t taste a difference!
The chopped jalapenos were a bit intense {even for me!} so I would stick to sauteed jalapenos or the canned green chiles next time.
Navel oranges + seedless watermelon + Bing cherries
Greek Yogurt Fruit & Nut Blend {from Costco}
Mexican casserole {recipe to come}
Homemade kim chi
Hot dogs {leftover from camping}
Lewis & Clark: Great Journey West at IMAX {amazing cinematography. And Lewis was hot haha}
Extremely Loud and Incredibly Close with pho at home
Get together & trivia with friends
Tennis
Babysitting
First kickball game- a double header followed by team bonding at a bar
Highlights of the week including getting over my fear of kickball, meeting most of my whole kickball team and having a blast playing the Shoulder Game with them, getting back to tennis with my original partner {not that I don’t love doubles!}, earning money to justify my trip to San Francisco, and getting a special delivery to my door 🙂
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My most popular post this week was: An Out-Of-Town Shindig
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This LifeHacker post on how to survive the workday when you’re completely exhausted is pretty basic but has some good reminders.
College Recruiter explores the question “How important are internships?” with an infographic on their website. My answer? Very.
And in food: chickpea veggie burgers, three ingredient peanut butter cookies, shrimp Pad Thai on the lighter side, and gluten-free quinoa carrot and zucchini bread.
On the top of my list of favorite Yes and Yes posts this week: You’re Smart. So What?
Little squish squash assembly
Crawfish, corn on the cob, and red potatoes {my first crawfish boil experience!}
Half and half gluten-free pizza {half sorrel, leek, & potato pizza and half oriental squash & pepper jack cheese pizza}
Quinoa stuffed pattypan squash {I can finally use up some of my saffron!}
Tri-colored pepper salad
Gallery Place burger {recreation of a spicy burger from Clyde’s; fajita spice rub, caramelized jalapenos and onions, pepper jack cheese, and spicy ranch sauce}
For the past few weeks, I’ve eaten carrots and cucumbers with ranch dipping sauce for lunch every day. When I reached into my fridge the other day to grab carrots and cucumbers, I had the idea to mix things up by pickling them in a spicy sauce. At the last second, I tossed in edamame and quickly realized that pickled edamame make for an easy, healthy, and spicy snack.
Based on my pickled cucumber recipe
Place edamame in a Mason jar with the following: several dashes of rice vinegar; a teaspoon or so of minced garlic; a touch of grated ginger; some chopped onion; a sprinkling of paprika {for color}; and a pinch of cayenne pepper (the amount depends on your preference for spiciness). Add a splash of water, shake, and refrigerate for at least several hours. Eat within 2-3 days.
Feel free to combine with chopped carrots and cucumbers, as I did in the picture above! Just remember to place in a bowl with water and salt for several hours, drain water, then combine with the other ingredients. Apparently the purpose of soaking the vegetables is to rehydrate them.
Scintillating Simplicity 