Morning bliss

This morning we decided to stay in and cook breakfast. Ham, cheddar & egg biscuits. We rarely stay in on a Saturday and make coffee and breakfast. It was so relaxing. Peaceful morning bliss.

Patti Mayonnaise are you afraid of the dark?

My theme for dinners this week was simple- reminiscent. I wanted  this week to remind me of being a child again. Sometimes I forget the simplest meals that made me so happy as a kid. Not that I wanted to eat Kraft mac and cheese or Ramen Noodles, but the meals my mom made for me that I thought were ever so clever and delicious.

Here is my menu for this week:

Monday- Lemon Chicken Pasta

Ingredients:

1c diced onions

2 cloves minced garlic

2 boneless chicken breasts

1 box penne pasta

1/2c chicken broth
6oz cream cheese

1/4c fresh parsley

1c fresh shredded mozz

zest and juice from 1 lemon

1. Saute the onions and garlic. Add the chicken. When the chicken is almost fully cooked add lemon zest.

2. Meanwhile cook the penne.

3. Mix chicken broth and cream cheese in a bowl until blended and add cooked pasta, chicken, mozz and parsley.

Tuesday- Bocadillo's

 ( This was a favorite for Ivan growing up. In Puerto Rico he would eat pressed ham and american cheese's for breakfast.)

Ingredients:

1 loaf of bread

Boar's Head Tavern Ham

Boar's Head White American Cheese

Butter
4 fried eggs

1. All you need to do is cut the bread lengthwise. Spread butter inside and add ham and cheese. All I have is a George Forman so I just used that to press that sandwiches, but if you have a panini press that obviously works best.
2. Fry 2 eggs per sandwich
3. After the bocadillo's are cooked, slide the fried eggs into the sandwiches and serve

Wednesday- Pizzadillas (OK- they were on English Muffins as a kid, but why not have them on tortillas?) 

Ingredients:

Tortillas

Mozzarella

Pepperoni

Pizza Sauce

1. Spread the sauce and cheese on the tortillas and cook for 5 minutes.

2. Take the tortillas out of the oven and fold them.

3. Cook for 5 more minutes

Thursday- Cheesesteaks  

Popsicle Sticks

 Carla got an amazing opportunity and is moving to California in June for work.We are going to miss her lots, but are so thankful she was able to visit us before she left.What a great weekend.

My amazing father has just published his second book.

It is available on amazon.com for pre-order.

I am so proud!!!

          http://www.amazon.com/dp/1603811168/ref=cm_sw_r_fa_asp_90kcD.0M1YD7B

Spiced Seared Tuna

1 package extra-firm tofu

1 Tbsp Kosher salt

2 Tbsp peppercorns

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp celery seeds

Olive oil

How to make it:

1. Set the tofu on a plate to drain of excess water for about 20 minutes.

2. As the tofu sits, prepare the spice rub. In a spice grinder or clean coffee grinder, pulse the salt, peppercorns, coriander, caraway, fennel, and cumin until pulverized. Dump the spice mixture into a small bowl and mix in the celery seeds.

3. Cut the tofu into 1-inch-thick slices and coat both sides of each slice with the spice rub.

4. In a large skillet, heat enough olive oil to coat the bottom of the pan over medium high heat. Gently place the tofu slices into the pan and cook until golden brown, about 3 to 5 minutes on each side. 

Meat. Veggies. Fish

Spaghetti with Home made meatballs

Filet Mignon with herb mashed potatoes and Asparagus

Parmesan Crusted Tilapia with Red Beans and Rice

Vegetarian stuffed red peppers. 

Inside:Mushrooms,onions,garlic,boca crumbles, red pepper,brown rice, tomatoes, seasoning.

(Saute the mushrooms, garlic and onions for about 15 minutes first. While doing so, cook the brown rice in a separate pan. Once the onions are soft, add the red peppers, tomatoes ( 1 can crushed tomatoes- do not drain) and boca crumbles. Simmer until your rice is fully cooked. I added the rice into my pan with the veggies on low heat for 45 minutes. This way all the flavors come together nicely. Make sure to add, salt, pepper, parsley, and a few bay leaves well. I let the veggies cool and placed them inside the red peppers. Cook for about 30 minutes on 350 degrees. Add shredded mozzarella to the tops and place your peppers back in the oven on broil for five minutes.)

An easy, yet delish meal to serve those vegetarians that surround you.

I have noticed recently in every group of friends I have, there is at least one vegetarian.

I always try to accommodate for them, and therefore I am going to post more

vegetarian dishes that are both meat eaters' and veggie lovers' favorites.