Category Archives: Uncategorized

Dinners w/o 1/10:

Sunday – out

Salmon & cauliflower with caper vinaigrette

Tuesday –
Pasta with pesto, sausage and green beans – easy!

Tomato soup and grilled cheese bites
Cut grill cheese sandys into squares for dipping into soup or eating alone

Chicken lettuce wraps

Make your own pizza’s

Saturday – out

Dinners w/o 1/3:

Sunday –
Linguini with clams
Shredded kale and avocado salad

Monday –
Chicken stir-fry
Brown rice (frozen from trader joe’s)

Tuesday –
Shrimp & avocado tostada

Wednesday –
White fish with ginger and lime sauce steamed rice Cabbage with hot sauce (put some aside for the kids before adding the sambal)

Thursday –
Chicken piccata

Friday –
Homemade pizzas – make your own using Trader Joe’s fresh dough

Saturday –
Slow Cooker Chicken Parmesan Soup

Hi again.

I am getting back into the swing of things after a not-so-fun last 9 months.  I have been cooking but didn’t have the urge or passion to post on the blog until today.  Maybe I will start posting each week again or it will be another month or so…  Anyway, I just had to tell you all about two of my very favorite things right now.

Rose and this kale/romaine Caesar salad.

The Rose is only $14 and if you purchase 6 bottles – shipping is only 1 cent.  I won’t tell you how much we have gone through over the past month – it’s embarrassing.   here is the link.

Kale & Romaine Caesar salad – it’s the best – trust me.  This salad is courtesy of my friend Brett.  Here is her Instagram: where you can follow her gorgeous cooking.

1 head kale
½ head romaine
½ crusty baguette, cut into cubes
1 T olive oil
½ teaspoon salt
½ lemon, optional

2 egg yolks
1 teaspoon Dijon
2 medium garlic cloves, finely minced
1-2 tablespoons lemon juice, depending on taste
½ teaspoon Worcestershire
About ¾ cup olive oil
1 tablespoon Truffle oil (optional)
Salt to taste

Bread Crumb Croutons
Preheat oven to 400 degrees.
Pulse , bread cubes in processor (not to the finely ground stage).
Mix olive oil and salt with bread crumbs and toast in oven until crunchy – about 5 minutes. Set aside.
OR you can buy breadcrumbs and then toss in a fry pan with a bit of olive oil

Caesar Dressing
Most Caesar dressings call for raw egg yolks. If you are not comfortable in serving that, put yolks in a bowl and heat over a pot of simmering water. Continually whisk (don’t “cook” the eggs), until the yolks are slightly warm to touch.
Add Dijon, garlic, lemon juice and Worcestershire to yolks. Whisk until well combined.
Slowly drizzle in the olive oil (maybe 2 tablespoons at a time, to ensure ingredients are all combined, before adding more). After you’ve added about ½ cup, taste the dressing and decide if you want to add more oil (at this point, you can also add the additional tablespoon of lemon juice, if you would like).
Add Truffle oil, if using, and whisk to combine.
If dressing becomes too thick, you can add water or more lemon juice.
Add salt to taste.

Cut kale and romaine into very thin “ribbons.” To soften the kale and romaine, massage both lettuces with your hands. You will very quickly notice the kale “break down” and become softer in texture.
Add ¼ cup dressing and continue to massage. Add more dressing, if you would like.

Add toasted bread crumbs and toss.

Finish with a squeeze of half a lemon (just adds a nice bright finish).


Dinners w/o 10/5:

Sunday – out
Mercato Stellina

Korean short ribs (pre-marinated from Whole Foods)
Asparagus/mushroom/red onion veggie pack (precut and washed from Whole Foods)
Steamed brown rice

Tuesday –
Grilled salmon (drizzle with olive oil, s/p, thinly sliced lemon slices spread across)
Shredded Kale salad
Grilled ciabatta bread

Wednesday –
Butternut squash and black bean enchiladas

Thursday –
Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.

Friday –
Salmon burgers with sriacha mayo (no spicy mayo for kids)

Saturday – out

Dinners w/o 9/28:

Sunday – out

Easy turkey Bolognese over pasta (from freezer)

Tuesday –
Pasta with kale, lemon and walnuts
Roasted cauliflower

Wednesday –
Chicken with artichokes and feta
Arugula salad with creamy garlic dressing

Thursday –
Blackened chicken and cilantro lime quinoa

Friday – out

Saturday – out

Dinners w/o: 9/21

Sunday – Ella made dinner for us – her specialty.
Linguini with shrimp scampi (minus the lemon rounds) & used fresh linguini noodles
Caesar salad – romaine and dressing from pasta co

Tangy, spicy chicken & peppers (using yellow/orange and red peppers only – not green)
Brown steamed rice – easiest thing to have in your freezer to make a meal (3 minutes in the micro)

Tuesday –
Grilled salmon: brush on some good olive oil, sprinkle with salt/pepper, throw on some fresh dill then cover with sliced lemons
Shredded Avocado Kale salad

Wednesday –
Pasta with pesto, sausage and green beans (using Italian chicken sausage)

Thursday –
Chicken tostadas

Friday –
Tom Douglas tomato soup – easy!!!
Regular grilled cheese with Tillamook cheddar (for the kids)
Gruyere grilled cheese (for the adults)

Saturday – out

Dinners w/o 9/14:

Sunday –
Everyone fend for themselves – leftovers!

Out for Father-in-law’s b-day

Tuesday –
Easy turkey Bolognese – using tomatoes from our garden – froze half for dinner another night (with spaghetti noodles – I do want to try zucchini noodles and bought a spiralizer off Amazon last week – will let you know what I think when I test it out)
Cesar salad – dressing from Pasta Co.

Wednesday –
Grilled lamb with salsa verde – it’s marinating right now – easy and delicious!
Naan bread from Trader Joe’s
Steamed green beans

Thursday –
Slanted Door restaurant chicken
1/2 cup dark brown sugar
1/4 cup water
3 TBSP rice vinegar
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp ground pepper
2 fresh Thai chiles, halved
1 TBSP canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

1) in small bowl, combine the brown sugar, water, rice vinegar, garlic, ginger, pepper and chiles.
2) heat the oil in a large, deep skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about
10 minutes.
Transfer to a bowl and garnish with cilantro. Serve with rice.

Steamed brown rice
Steamed snap peas

Friday – Out

Saturday – Out
First Husky game of the season for us!