Archive for June, 2013

This coming Monday is my first dentist appointment since 2006. I’m not proud. I’m not completely ashamed, but I’m not proud. See, I’m one of those people who gets anxiety about going to the dentist, the doctor, and the eye doctor. It was fine when I was a kid because my mom would force me to go, but once I hit adulthood and was on my own? Hell no.

So what made me act like a grown up and make an appointment? The husband. He’s been giving me crap about it foreeeevvvvvvvverrrrr, and I finally got tired of it. So I’m now dreading this coming Monday more than any other Monday in the history of Mondays. Especially after the husband’s dentist experience yesterday. He had 3 fillings and couldn’t feel half his face for half the day. Obviously soft food was in order.

 

Nailed It/Failed It: Mexican Quinoa

Verdict

Nailed it. You guys, this may be the easiest thing I’ve ever made (other than microwaving a hotdog). Add in that it was tasty and filling, and we have ourselves a keeper.

Alterations

I skipped the peppers and used chicken broth instead of vegetable broth.

 

 

 

 

Original recipe from Runs With Spatulas

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The husband and I have officially been homeowners for one year and one day. And that means that one year and three days ago, I had my very first (and only) lobster roll. Sweet lady freedom I would move to Boston for the lobster rolls alone – and I’m basing this off the airport lobster roll (everybody calm down – it was a legit restaurant not some random lobster roll stand) so you know these things are all sorts of magical.

I’ve been dying for another lobster roll since I took the last bite of the one at the airport, yet it’s taken me this long to realize I can make them at home. Of course, being landlocked in Missouri, lobster is out the ass expensive. Thus we subbed shrimp.

Nailed It/Failed It: Shrimp RollsVerdict

Nailed it. This is the perfect summer lunch or light dinner – it takes all of 10 minutes to prep and it pairs quite well with some Woodchuck.

Recipe

Once again, this was something I more or less winged after Googling lobster/shrimp roll recipes.

Thawed shrimp, tails off and chopped (I just cut each shrimp in half)

Spoonful Greek yogurt

Splash lemon juice

2 pinches celery salt

Dash pepper

Hot dog buns

Broil/toast hot dog buns and combine remaining ingredients. Top hot dog buns with shrimp mixture. Devour.

You’ve heard of the 80/20 rule, right? Where you make solid food decisions 80% of the time and questionable ones the other 20%? I’m a pretty big fan of this rule because a) if you tell me I can’t have brownies ever again, I will eat an entire pan in 5 minutes and b) no one is capable of making solid food decisions all day, err day.

But every once in awhile, my 80/20 flips, and as I’m shoveling Andy’s into my face while wearing yoga pants because they’re the only thing that fit me right now, I think to myself, “Self, quit naming your food baby and pull it together.” Enter the Big Ass Salad.

Salmon SaladVerdict

You know how the best salads are always made by someone else? This salad defies that rule. Seriously. I’m kind of a salad snob – as in I really only like “high end” restaurant quality salads. So if I blew my own mind with this beast, I think it’s safe to say this is a keeper.

Recipe

Basically you look around your fridge and randomly throw things on a bunch of greens.

For this one, I used a baby greens mix, olives, feta, roasted broccoli, roasted grape tomatoes, and baked salmon. (The salmon, broccoli, and tomatoes were all roasted together and sprinkled with Mediterranean seasoning and olive oil.) I’ve also been known to throw leftover grilled zucchini in with this.

I didn’t use dressing since there was enough “good stuff” to balance out all the greens, but I think a vinaigrette would be rather amazing.

Here’s the thing about PastaRoni – I can eat the entire box in one sitting. (I should probably feel more shame for that statement than I do.) But as much as I love it, it’s incredibly bad for you. I didn’t used to get skeeved out by the powdered flavor packet, but now that I’m aware of how chock full of chemicals that things is, I just can’t do it. So when I stumbled upon this PastaRoni wannabe, I got stupid excited. I got even more stupid excited when I realized it really doesn’t take any longer – or any more effort – than my beloved box.

 

Nailed It/Failed It: Angel Hair Pasta with Garlic Herb Sauce

Verdict

Nailed it. Turns out I can eat a ridiculous amount of this in one sitting, too. No shame.

Alterations

I used thin spaghetti instead of angel hair because whole wheat angel hair does not exist in Joplin, Missouri. And I used a combination of rosemary, thyme, and oregano and skipped the red pepper. I should probably also mention that I didn’t actually measure anything out because ain’t nobody got time for that.

 

 

 

 

 

Original recipe from Simply Recipes.