My two best girls Rebecca and Lindsay both graduated college this semester and we decided we want to take a long(ish) weekend away to just relax, drink, eat, and just take the time to breath. I know, I graduated last year, but I recently had my one year mark at TracyLocke and I figured we could all celebrate something important in our lives.
We headed to Brigantine, New Jersey for the weekend. Brigantine is a small island right outside of Atlantic City with an amazing beach and a Wawa! Why have I never been to a Wawa before? I now get the hype behind it all. The majority of the weekend wasn’t that great weather wise but we did take one trip to the beach. Other then that though, it was just what we all expected it to be. A lot of drinking games, a lot of movies, and a lot of bad (BUT SO GOOD) food. I can’t wait to go back when it’s warm and we can just sit on the beach all freakin day long!
Thanks Lindsay for the polaroid!
After a 6 hour ride home (that should have been 4, thank you GWB for sucking so bad, I hate you.) I came home and crawled in to bed with my cat and wanted nothing to do with food since we ate so much this weekend. But, my stomach knows me, and by 8 I was starving. I didn’t go grocery shopping this weekend so, I had to scrap something together. I had a craving for nachos, but no cheese, and no chips. So, I got crafty and decided to make my own chips. Easy and quick, and I’m already full and back in bed.
Homemade Corn Tortilla Chips
Prep time: Psh, none
Cook time: 5-10 minutes
6-10 Corn tortillas
Preheat oven to 400°. Cut your corn tortillas in to 6ths (or 4ths if you want them larger). Spray your non stick pan with Oil and place your corn tortillas on the pan. Spray with more oil and then cover with as much salt as you like. I have high blood pressure and I’m not even 24 yet, so we all know I like a lot of salt. Whatvea, I don’t hate it. Throw in the oven for 5-10 minutes. It really depends on your oven, mine took about 7. Just make sure that they’re a little brown around the edges. And poof! Done! I ate mine with my favorite Trader Joes salsa.
The longer version of this headline would be, Everything but the Kitchen Sink Guacamole. I like to put every ingredient possible that you can put in to guac in to mine. Avocados to start (of course), red onions, tomatoes, fresh lime, fresh lecmon, salt, and cilantro. I willingly admit that I ate this entire bowl in one sitting, on my own. No shame in loving my guacamole!
All Winter I wanted to take my first attempt at a Shepherds Pie. I never got around to it until now (yes, I know it is Spring now), and I am glad that I did! After work today I was rushing around like a mad woman getting my errands done. I would usually have gotten those done on the weekend but I was in New York visiting friends and celebrating birthdays and just having too much fun to think about my adult things. Today I got out of work at a decent time and I was able to do laundry, go grocery shopping, clean, work out, and make my huge Shepherd’s Pie. And I still have time to write this blog post and relax a bit! Oof! I love feeling productive on a Monday, it really makes me feel good about the week ahead.
With this being my first attempt at this dish, the only thing that I would have changed was I would have put some Worcestershire sauce in with either my potatoes or my ground turkey and vegetable mixture. It just lacked a bit of flavor that I think the Worcestershire sauce would have cured. In the end, this is true comfort food at it’s finest and this was exactly what I needed to make after a really tough week. What is your favorite comfort food?
Prep time: 30 minutes
Cook time: 20 minutes
2 russet potatoes
1 pound of ground turkey
1 white onion
1 bag of frozen peas and carrots (I used a mixture that also had green beans, corn, and lima beans in it. What ever your preference is, use it!)
1 1/2 cup of chicken stock
2 tbsp of butter
1/4 cup of light sour cream
Salt and pepper to taste
1 tbsp of dried rosemary
Preheat the oven to 400º
While the oven is preheating prepare the pie! Start by cutting your potatoes and throwing them in to a pot of boiling water. Cook your potatoes until soft. Drain the water and mash your potatoes in a bowl with 1 tbsp of butter, your sour cream, dried rosemary, salt and pepper. Set aside.
Heat the remaining tbsp of butter in a large skillet. Put in onions until translucent. Add in your frozen veggies and cook until tender. Add in chicken stock and your ground turkey. Cook until your turkey meat is browned.
In a large 13″x9″ glass dish spoon in your turkey and vegetable mixture and then top with your mashed potatoes. Pop in the oven for 20 minutes and then enjoy!
Poached eggs are a very tricky dish to make. The only person I personally know who can poach the best eggs is, of course, my father. If I’m not in a restaurant, at my parents house is the only place I can get an amazing poached egg with the perfect drippy yolk.
When I saw this recipe on Shoplifting in a Ghost Town I lost it. Finally! A way that even I, the worst egg poacher, can make my favorite egg! As Chloe states in her post, tomato sauce is much more forgiving then the classic water and vinegar cooking method. I took the idea here and ran with it creating my own dish that I was so happy with and that I ate in the matter of seconds, seriously. This is one of my most favorite things I have ever made!
Tomato Sauce Poached Eggs
Prep time: An hour (mostly due to the rice cooking time)
Cook time: An hour (again, due to the rice)
1 cup of rice
1 15 oz can of diced tomatoe
1 15 oz can of plain tomato sauce
4 cloves of garlic
1 tablespoon of dried oregano
1 tablespoon of dried basil
Salt and pepper to taste
Whatever kind of rice you use, cook it to your preference and with your method. I (almost always) use brown basmati rice which takes 40 minutes to cook. While your rice is cooking make your tomato sauce. Over a medium low heat, put in your minced garlic and cook a bit. When this is good add in your diced tomatoes, plain tomato sauce, oregano, basil, and salt and pepper. Bring to a boil and then bring to a low heat to simmer until you are ready to cook your eggs. When you are ready to put your eggs in bring your sauce back up to a medium heat and crack your eggs in to the sauce. Cover and let stand for 5 minutes. After 5 minutes, take off the heat, uncover and let your eggs and sauce stand for 3 minutes. Over your rice spoon out your eggs with a ladle and then cover in your sauce. Sprinkle with some more salt and pepper to taste and enjoy!
Stovetop popcorn is my favorite. I mastered how to make it on the stovetop a while back and I can never compare the packaged pre buttered stuff to it. The trick is to heat up your corn oil in a saucepan on a medium high heat and throw in 3 to 4 kernels. When those pop, take the saucepan off the heat and pour in your kernels. You don’t need a lot! Put it back on the heat and cover but make sure that you have a bit of an opening to get the steam out. When they start popping, after about 20 seconds pull it off the heat again. A tip is to shake the pan back and forth a bit though out the process so that the kernels don’t stick to the bottom of the pan and burn. If you want butter, put it in the pan after you’ve put the popcorn in a bowl and that will heat it up super quick. My friday night consisted of my stovetop popcorn and a lot of Friday Night Light episodes.
Have you ever made popcorn on the stove? What is your favorite way to have popcorn?
This is a quick disclaimer about a recipe that I posted a month ago. My Mandarin Chicken Broccoli Slaw is not gluten free. I whipped myself up a large batch this week, and sadly (and quickly) realized after a few bites that it is not gluten free. The culprit would be the Newmans Own Dressing! It contains a soy sauce in it that is made with wheat. Today I have a sad stomach and I have to let go of a lunch food staple. Goodbye sweet broccoli slaw! I will now think of ways to make my own sweet sesame dressing!
Filed under Food, Recipes
Sweet potatoes are always on my grocery list. They are cheap, delicious, and I can eat them for just about any meal. I got stuck in a bit of a rut with simply baking them or making a sweet potato hash with them, so I wanted to try something new. When I saw this recipe on my friend Nicole’s blog, Bonus Round, I knew that I had to try them!
They were so simple and I really love the way they look. The sweet potatoes skin was so crispy, and the inside was so smooth. It was the perfect side dish for any meal.
Prep time: 10 minutes
Cook time: 45 minutes
3 sweet potatoes
Preheat your oven to 425º. While the oven is preheating, wash your potatoes and then slice thin slices through your potato but not all the way through. Coat them with EVOO and sprinkle on your salt, pepper, rosemary, and thyme. Cut squares of butter and place one square on top of each potato. Bake for 45 minutes and serve.