Posts tagged #meal

California Bowl

california bowl

Oh hello!  Aren't you pretty?  

A favorite quick and yummy breakfast in our casa is something we call a California Bowl.  I'm pretty sure you can enjoy it in any state, though.   We keep these few ingredients on hand, so it's an easy morning meal to throw together!

California Bowl

  • Frozen shredded hashbrowns (fry in oil in an iron skillet)
  • Scrambled eggs
  • Avocado
  • Bacon
  • Hot sauce or salsa
  • S + P

Also, notice that scrumptious marble countertop up there?   I need to get my tush in gear and take some house After photos, and post some Durings for you guys.  Such a tease, I know.  Coming soon!

Posted on July 24, 2014 and filed under yummy.

Westie: Best Breakfast Sammy

veggie rad.jpg

And after a long week of work last week, I sadly didn't even have the umph to get up on Saturday and make one.  So, instead, we ran over to Flake in Venice to get my favorite breakfast sammy ever!   And, now they are getting a Westie--hooray!  Best Breakfast Sandwich goes to...

Flake

Flake westie sign.jpg

They are small and always hopping, so there will be a line but it goes quick.  All the sandwiches are delicious, but my absolute favorite is the Veggie Rad Muffin (see above: english muffin, avocado, egg, cheese, spicy sauce + veggie sausage)!   

Flake exterior.jpg

Parker got the Super Cro-Jo, which was a mouthful of goodness too.  

super cro jo.jpg

Head on over to Flake in Venice and prepare for your taste buds to do a cute little dance! 

 

The Multifaceted Taco

Can we just talk about tacos for a bit?  I think they need a moment.  

Photo credit: Flickr

Photo credit: Flickr

I love Mexican food--I mean, who doesn't?  It's delicious, cheap, cheesy, salty, and goes with margaritas.  Mmm.  But one of the best things about it is when you make it at home, you can have it's leftovers for about 20 meals.  Ok, probably not that many, but if you start with a few basic ingredients and swap out a few unique ones, one meal can become several.

Basic Ingredients: 

  • Rice
  • Black beans (or refried) 
  • Meat (chicken, beef, fish) 
  • Lettuce
  • Tomatoes
  • Onions
  • Salsa
  • Avocado
  • Lime
  • Cilantro
  • Sour cream
  • Cheese (cheddar, cotijo, feta) 
  • Corn chips
  • Tortillas (corn, flour) 
  • Hot sauce
  • Taco seasoning: cumin, chili powder, salt, paprika, onion powder, garlic powder, cayenne pepper

Let's look at a few variations on how to use those taco night leftovers throughout the week!

  • Tacos (obvi)
  • Breakfast Scramble: add eggs + cheddar
  • Breakfast burrito: add eggs, crispy bacon as the meat, and crunchy hashbrowns
  • Taco salad: over lettuce and corn chips! 
  • Tostada: over a fried tortilla; drizzle some melted white queso
  • Huevos Rancheros via Food Network
  • Nachos: add pickled jalapenos or pepperocinis
  • Enchiladas: requires a few more ingredients but worth it! 
  • Mexican pizza: plop a fried egg and hot sauce on top

You know on busy work weeks, that Mexican is on the menu in our house!  What other versions of taco night do you make with your leftover ingredients?! 

Posted on September 5, 2013 and filed under yummy.

Baked Italian Sausage Rigatoni

Sometimes it's just a carb week, amIright?  I was craving red meat, tomato sauce, and pasta this week, so I decided to combine a couple recipes to create a delicious new dinner:

Baked Italian Sausage Rigatoni

Sausage rigatoni.jpg

I started with these two recipes:  Williams Sonoma recipe +  UniHomeMaker recipe, borrowing from each of them to create exactly what I wanted.  Here's what I ended up with:

Ingredients:

  • 1 pound Italian sausage
  • 1 box (16 oz.) rigatoni pasta
  • Olive oil for cooking
  • Oil spray to grease the pan
  • 15 oz ricotta cheese
  • 4 cloves of garlic, finely minced
  • 1 large onion, chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes, crushed with a knife
  • 1/4 cup fresh basil, chopped
  • 1 tsp sugar
  • 1 28oz can crushed tomatoes
  • 2/3 cup white wine (I used Chardonnay) 
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt + Pepper to taste
  • Shaved parmesan + chopped fresh parsley to top

Directions: 

  • Cook the pasta for 10 minutes, until just about al dente.  Drain and set aside.  
  • Preheat oven to 350 degrees + lightly grease your 9x13 baking dish. 
  • Meanwhile, heat a small drizzle of olive oil on medium-high heat in a large skillet.  Add Italian sausage, crumble + cook until brown. 
  • Scooch the sausage to the side of the skillet, and add chopped onion + garlic.  Season with salt, pepper, oregano, thyme, red pepper flakes, + basil.  Stir together + cook for 1 minute. 
  • Add wine and let it bubble and reduce for about 2 minutes. 
  • Add crushed tomatoes + sugar; stir and simmer.  
  • Turn heat to low.  Stir in the ricotta + pasta noodles to combine with sauce.  
  • Pour entire mix into your baking dish.  Top with mozzarella + grated parmesan.  
  • Bake uncovered for 20-25 minutes, until melted and bubbling.  
  • Let sit for about 10 minutes.  Then garnish with parsley and shaved parmesan and serve. 

I think next time, I might slice some fresh mozzarella to put on top so it's even more melty and cheesy.  Mmm.  Serve with a side green salad and a garlic butter baguette and enjoy!

Posted on August 15, 2013 and filed under yummy.