Breakfast for Father’s Day dinner

Happy July! We had an extended Father’s Day celebration. My sis and I cooked dinner for our dad. We made him breakfast for dinner!!!! Whoo hoo!

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Bam! Breakfast pasta, ready to be served!

This was an extremely simple dish.

Ingredients:

  • Package of organic spaghetti pasta
  • Olive oil
  • Eight cloves of garlic
  • Six cage-free brown eggs
  • Handfuls of organic spinach
  • Ground lamb
  • Portuguese sausage
  • Bacon (crispy)

I first cooked the pasta and set it aside. I added some olive oil into a pot, then cooked the garlic with the ground lamb. After the meat was fully cooked, I added in the Portuguese sausage. I cooked the eggs in a separate pan and then added them into the pot with the existing ingredients. I added the cooked pasta and some handfuls of spinach, before topping the dish off with some crispy bacon. Mmm!

Next, was dessert! Waffle sundae split.

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Dairy-free is the way to go! Loved that cookie dough ice cream with cashew milk.

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The final product! I bought cinnamon and chocolate chip banana waffles.

Hope y’all had a great Father’s Day!

Be on the lookout for a change in the social media accounts- Facebook, Instagram, & Twitter. Exciting times!!!!

Hard core balsamic vinegar!

Boy, oh boy! Balsamic vinegar is where it’s at! It’s potent, but oh-so-good, and healthy for ya. Did you know it’s made from grapes?! I had no idea! Where was I? Haha! Makes me think of wine.

I was inspired by our Easter luncheon to make a dish with balsamic vinegar. I also learned how healthy it is for you. Time to use this ingredient much more often.

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I made a honey-balsamic chicken dish, courtesy of AllRecipes.

It was a very simple dish. I, of course, added onions and garlic to my dish. My must-haves!

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I baked the chicken for an hour and 10 minutes at 375 degrees. It was really good! Best to marinate the night before- not required, though.

I also made a spinach, quinoa, and strawberry salad with homemade oil and vinegar dressing. Oh, to-die-for!

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Ingredients for the dressing. I measured 1/3 c oil and vinegar and 2 tsp. sugar. The garlic powder and pepper are bonuses! Hehe!

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Beautiful salad; beautiful colors. You can cook the quinoa in a rice cooker or on the stove. I cooked it in the rice cooker- one cup of quinoa and measured two cups of water, as instructed, but the quinoa came out a bit mushy. Next time, I’ll put 1.5 cups of water instead. Can’t always trust the instructions. That’s why I always cook by taste, rather than following a recipe to-the-tee. I use recipes as a guide.

Happy Friday and upcoming weekend! Relax and unwind…

 

Shanks, shanks, baby!

The other weekend, I was at the grocery store and saw some lamb shanks on sale. I love lamb, especially shanks. I hadn’t had it in a long time and decided to cook them for dinner. There’s so much meat and it’s so tender. This was a meal to savor!!!!

The shanks were very easy to cook. I drizzled them with extra virgin olive oil and lemon olive oil, and seasoned it with: lemon juice, Chardonnay white wine, Italian seasoning, thyme, Hawaiian salt, garlic salt, and pepper. I sliced some garlic cloves and threw them into the dish as well. Baked it in a casserole dish, covered with foil, at 400º for about an 80 minutes or so. The baking time varies, due to how rare you want the meat to be. I turned down the temperature and let the dish sit in the oven until it was ready to grindz!

I made a pasta dish to go alongside this delicious entrée. Got to have pasta! My all-time comfort food.

 

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I used a mix of collard greens and spinach. I’ve never cooked with collard greens before and have been curious to finally try it. It’s very similar to spinach. It shrinks when cooked. Haha! Best to add it in last, as it cooks quickly.

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I boiled egg noodles (love them to death!). The sauce included: Chardonnay white wine, lemon juice, and extra virgin olive oil. A very simple, and healthy sauce. Sprinkled with chili flakes and shaven Parmesan cheese. Yummy!

Oooh whee, I am getting hungry for lamb again! Is it time to eat?

~FS

x

Orzo bake!!!!

A couple weekends ago, I made a random dish with orzo pasta. I’ve never had orzo before and was curious to make this Greek Chicken Orzo Casserole dish by Betty Crocker. However, I, of course, changed the recipe, a tad bit. Ok, maybe by a lot! It turned out really delicious! I couldn’t stop eating it!!!!

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BAM! Another success!

I altered the recipe:

  • 1 package (16 oz) uncooked orzo pasta
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 bag (5 oz) baby spinach
  • 8 oz feta cheese, crumbled- I used two 8 oz feta cheese containers
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)- I used Swanson’s reduced sodium chicken broth
  • 1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders) I used ground chicken and turkey
  • 1 teaspoon Greek seasoning I used authentic balsamic vinegar from ITALY!!! That was some thick vinegar!
  • 1 teaspoon finely grated lemon peel- I zested the lemon
  • 2 tablespoons sliced green onions
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I need to find this the next time I am in Italy!

Happy new week!

FS