Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
artichoke dip, brown sugar balsamic ham, scalloped potatoes, green beans, honey rolls, raspberry cheesecake
rosemary sriracha chicken, skillet corn
spring salmon, salad
penne alla vecchia bettola
crab imperial, broccoli
French bread pizzas
pork Florentine, mom's rosemary roasted potatoes

Wednesday, April 23, 2014

Tuna Avocado Poke Bowl

Tuna Avocado Poke Bowl
This was not on my meal plan at all, but after seeing Jaida's post for Salmon Avocado Poke Bowl on Sweet Beginnings, I knew I had to make it straight away. But with fresh tuna instead of salmon.  I changed up the recipe a little, adding lemon juice and jalapeno.  This meal was amazing.  Miss F totally turned up her nose, she had some rice and that was it.  I ate the entire bowl.  It was amazing.  One of the best things I have made in a while.  I will certainly be trying this with salmon, but I loved it with tuna.
Tuna Avocado Poke Bowl

1/3 cup soy sauce
1 tablespoon white sugar
1 shallot, minced
1 jalapeno, minced
juice of one lemon
1 teaspoon sesame oil
½ teaspoon ground ginger
1 pound fresh tuna
1 avocado, cubed
1 tablespoon toasted sesame seeds
2 cups cooked rice, cooled
rice wine vinegar

In a medium bowl combine soy sauce, sugar, shallot, jalapeno, lemon juice, sesame oil, and ginger. Set aside. Cut the tuna into ½ inch chunks and add to the marinade bowl, along with the avocado. Serve immediately, topped with sesame seeds, or refrigerate until ready to serve. Sprinkle a little vinegar over the rice, then top with the tuna avocado mixture.
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Monday, April 21, 2014

Chicken Pot Pie with Cream Cheese Biscuits

Chicken Pot Pie with Cream Cheese Biscuits
So one of C's most favorite meals I cook is chicken pot pie, in all its varieties.  I was quite wary of making a new recipe for it, but I have been wanting to try Cook Like a Champion's version for quite awhile.  C took Miss F to see the new Muppets movie while I stayed home and baked this amazing dish.  One burned arm later, I had a new favorite version of chicken pot pie.  C and Miss F loved it as well, but they didn't eat too much, turns out they were quite full from the bucket full of popcorn they had shared.  No matter, more pot pie for me.
Chicken Pot Pie with Cream Cheese Biscuits

For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces cream cheese, cold
¾ cup buttermilk, cold

For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
2 boneless skinless chicken breasts, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice

To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl. Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly. Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.

Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick. Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.

Heat oven to 400 degrees. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the onions and chicken, cook for 5 minutes. Add the garlic and continue cooking an additional minute. Add the carrots and peas and cook for another 3 minutes. Transfer to a bowl and set aside.

Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick. Cook for 1 minute, then reduce heat to low and whisk in the chicken broth. Once no bits of flour remain, whisk in the milk and cream cheese. Increase to medium-low heat and continue cooking until the cream cheese has melted. Add the chicken and vegetables, taste and adjust seasonings as needed.

Transfer filling into a 9x13-inch baking dish. Place the biscuits on top of the chicken mixture and brush with milk. Bake for 20 to 25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling. Allow to cool slightly before serving.
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Friday, April 18, 2014

Cajun Shrimp Fettucine Alfredo


I have a complete Cajun pasta obsession. It is nearly as bad as my Carbornara obsession at this point. When I saw this recipe for Cajun Shrimp Fettucine Alfredo from Closet Kitchen on Pinterest, I knew I had to make it.  This is the perfect weeknight dinner for Miss F and myself.  She had to eat her pasta separate from the shrimp, but she ate it all without issue.  I inhaled mine, it was delicious.  I still have issues cooking fettucine.  I always get noodles that stick together no matter how big of pot I use.  There is something about it that just doesn't work for me.  But they are the best noodles for this dish.  And Miss F didn't mind a bit (neither did I!) 
Cajun Shrimp Fettucine Alfredo

12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced

Prepare the pasta per package directions.

Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.
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