Category Archives: Edibles

Just a Little Yummy

I really felt the need to share this new little creation from my kitchen. I regularly eat this tuna salad-type mixture on it’s own, but something on Pinterest inspired me to spice it up for myself.

Boop, hello open-faced sandwich. (That’s what you’d call it right?)

Maybe it doesn’t look amazing, but I freakin’ love tomatoes and an excuse to put something on bread. The cucumber added some extra crunch too. And TBH, this organic bread I randomly picked up at Whole Foods is the bomb dot com, even though I ended up spending way too much on groceries last week.

To make my easy tuna mixture, I take a can (I use the larger cans of tuna – 22 grams of protein!!) and like a squirt of mayo, if that was an official measurement. I add a small pinch of cumin and a big pinch of dill, and mix that up. Like I said, I’ve been eating that by itself for a while but now my life has been upgraded.

Toast some bread, slice some cucumber and a Roma tomato, and you have yourself the perfect post-workout munchie. Makes you forget all about the protein shake you just made yourself chug. Plus, I realized having a cucumber and a couple tomatoes added to my grocery list each week is only costing a couple bucks. Worth it!

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My Three Variations on Easy Chicken

How convenient that I’ve made three different chicken dinners recently, after having made three different sausage-pasta dinners. This calls for a post! Now that I have little to no time to cook and eat, I try to eat less “empty filler” foods and stick to the necessary things, like protein and veggies. Ain’t nobody got time to waste on empty calories…or hours of cooking. The only problem I’ve run into is that I’ll start marinating chicken, and won’t get to actually cooking it until two days later. Is that really a problem?

I’m a huge lemon fan, and a citrus fan in general, so I’ve just been staying stocked on lemons and limes to flavor things. First up, we have some lemon and thyme chicken. TBH, I just saw that I had thyme and hoped that it would be okay on chicken with lemon. According to about three minutes of research, there is nothing recommending that pairing. Okay then! Either way, I just used a little EVOO, lemon juice from an actual lemon, salt and pepper, and later added the thyme, and that’s about it. I roasted the carrots with a little lemon juice too, and it was good! Does that sound weird on carrots? I don’t know.


Next up is an old stand-by I probably mentioned a few months ago. I love me some Wishbone Italian dressing ever since moving out and having to find my own marinade, and it’s the easiest thing ever. I’ve also been adding this simple spice mix that has red pepper flakes for a little extra something. Again, now that I’m typing it, they don’t sound like an especially good mix, but it was. I just like to throw stuff in. That veggie mix I made from fresh (not frozen) veggies is green peppers, broccoli, and carrots. (I’ve been loving green peppers now but sadly, I got awful heartburn when I ate this for dinner and ate the leftovers the next day.)


Last but not least (because this might have been my favorite) is the cilantro lime chicken. If it looks like I used a lot of cilantro, it’s because I did. My pico de gallo also has a lot of cilantro…I can’t help myself! Again some EVOO, lime juice from an actual lime, salt and pepper, and cilantro for the marinade. The wild rice was really good with the chicken, and I squeezed extra lime juice over everything before eating.


And now for a question. I don’t have a grill, and probably won’t get one this year. I’m getting less excited about this chicken in a pan thing, and would love some suggestions. I was thinking one of those grill pans, but are those much more of an improvement, aside from appearing to have grill marks? When I’m not using the community grills out by the pool (which is 98% of the time with my schedule), what else can I do to get some variety here?


Experimenting with Chicken


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My Three Variations on Turkey Sausage Pasta

The sample lady got me. I ended up buying this turkey sausage sold at my usual grocery store, and made a few different variations of pasta with it that I thought I’d share.

I started by just adding it to some rotini and a chunky marinara (that I decided I didn’t like that much), and that was fine for a regular pasta and red sauce.


Then I found this recipe for a kind of creamy red sauce, which basically took what I had before and made it a little richer (and higher in fat); a little yummier.


Finally I just got some spices together (an Italian herb mix, salt, and pepper), tossed the sausage and pasta in some EVOO, and added some parmesan cheese. Yes. If you couldn’t tell, I’m a carb fiend, and although I cook a lot of other things for myself, there’s something about pasta with a little olive oil and cheese that just gets me.


Now I’m off to make dinner. Resisting the urge to get some water boiling…


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I’m Back…with Chicken Rollatini

Oops…I got super busy, doing stuff. Nothing as sweet as posting here, but I’m back with a long-overdue recipe I’ve needed to share. I tried this Chicken Rollatini recipe from Skinny Taste, and I gotta say, I think my pictures are pretty close to hers. WTF is Chicken Rollatini you ask? Well as the original chef explains, it’s a cross between chicken parmigiana and spinach lasagna rolls… so flavor bombs of Italian-ness.

I’ve linked the recipe again here, but basically the party went down like this:

After I cut my chicken, made the breadcrumb, egg, and spinach mixtures, prepped the baking dish, and got the oven preheating,  I was ready to get to the fun part (because the fun hadn’t started when I accidentally dropped half the cooked spinach in the sink during the draining process and had to cook some replacement spinach).


The yummy spinach-cheese filling, once it was finally done.


My little assembly line.


Instead of buying thin chicken cutlets like you’re supposed to, I bought regular chicken breasts and had to slice them myself, so I had a variety of shapes and sizes. I thought it would be a disaster rolling these bad boys up and dipping them in the egg, then the breadcrumbs, but it actually wasn’t that hard to keep everything together.IMG_4134Pre-Oven I.


Post-Oven I, Pre-Oven II (because they get two rounds in the oven!)


I didn’t get a picture straight out of the oven on round two, but there’s a messy cross-section picture. I just used shredded mozzarella instead of the “ball” of mozzarella, so it doesn’t look QUITE as pretty, but I swear it was delish!

Honestly, if you feel like a project, go for it. My brain kept going “and how many steps are left until it’s done?”

I still got some satisfaction out of going through all these steps and successfully creating this at the end, despite some accidents, but if you’re looking for a quick, go-to recipe, this ain’t it! This is more like 90-minutes of cooking therapy, unless the therapeutic properties are ruined by some diabolical spinach. Did I forget to mention earlier that I started with a rock-hard frozen block of spinach and let it thaw and cook on the stove, in addition to dropping half of it in the sink and cooking another frozen chunk on the fly? But seriously, it’s time-consuming. Like once every-other-month-on-a-weekend time-consuming. Just thinking about doing this again makes me want to eat boxed macaroni and cheese. Or cereal. This recipe is the reason I lived off of spaghetti with plain marinara in college. Okay that’s a little much. Don’t say I didn’t warn you.

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Scalloped Potatoes, or Not

I know you’ll want to try this at home kids, so here it is. I’m not sure if my assessment of how this went is accurate, but it definitely didn’t turn out the way I was hoping. Still very edible, just not the way I was hoping.

Feeds: one army OR one average stomach + the bottomless pit that is my boyfriend’s stomach + leftovers.


5 lbs of red potatoes (I think this was supposed to be 2 pounds)

3 Tb butter

3 Tb flour

2 1/2 c. milk

1 sm. onion, chopped (should have been minced but my sidekick got tired of slicing)

1 1/2 lbs ham? (I bought a giant LOAF [see pic below] which I didn’t realize was 3 pounds, and ended up using half)

salt and pepper


Cut potatoes into big chunks while boiling a large pot of water.



Boil those suckers for a while…maybe half an hour until “fork tender.” This is when you stick a fork in them and instead of feeling like you stuck a fork into an apple, it feels like you stuck a fork into…a soft potato.

Drain the water and start slicing those suckers up. They will disintegrate in hand and knife. Ignore and proceed.

IMG_4087 You’ll have so much potato. Take the bludgeoning tool that is your ham chunk and start slicing. Mine looked like this:



Think of what scalloped potatoes with ham are supposed to look like, and then try to cut the ham into that shape. Succeed and move on.

Now’s a good time to start preheating your oven to 350 degrees Kelvin. JK, Fahrenheit, DUH. That would be way too cold.

Meanwhile, you were supposed to have a pan heating on the stove to med-low heat. Where were you? When your pan is ready, insert butter. When it’s melted, gradually, GRADUALLY stir in your flour. Add salt and pepper to your liking. You should know how much salt you like in your butter, come on.

Also, stir constantly as you’re adding in the flour. It should thicken and smooth out, and then you’ll want to do the same thing with the milk so you end up with this:



When that’s done, you’re ready to pop all this in the oven. Spray a casserole dish (or two, like I needed) and arrange a bottom layer of your potato slices/mush. Add a layer of ham, followed by a layer of onions and sauce.



You’ll want to make 2-3 layers, depending on how deep your casserole dishes are. I had one shallow and one a little deeper, if you can tell from the picture.



Cover these bad boys for the first 30 minutes, then remove cover and bake for another 30-45 minutes until the top starts to brown or until you are too hungry to wait.

What comes out is not exactly scalloped potatoes, but a weird kind of chunky mashed potato with ham. The flavor will still be yummy, but you’ll want to make a mental note to use like half the potatoes for the same amount of sauce next time. Eat the leftovers anyway over the course of four or more days.


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Enchilada Pasta

There’s a unique satisfaction you get from creating something on one of your Pinterest boards. I’ve done a few crafty things, but last night a made a very yummy recipe I had been meaning to make for a while. I actually mentioned this loaded nacho recipe back in January from the same site, Damn Delicious. This lady’s got some skills!

The recipe I made last night was her Enchilada Pasta. I had decided that I needed this food in my face when I first saw the picture of the egg noodles in that creamy sauce with avocado and cilantro bits sprinkled in. Unfortunately, I was missing the avocado, cilantro, and beef, but it was still really good with chicken.


It looked good when I first mixed everything together, which includes corn, black beans, and spices like cumin and chili powder, but the recipe also called for BONUS CHEESE and a stint in the oven.



Things got pretty serious after that. Oh and next day leftovers? Bright spot in my work day. Now I’m just looking forward to making it again with the missing ingredients!

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Comfort Food

When you’re in the middle of an uninspired, stressed-out, transitional phase, what else is there to do besides find enjoyment in/distract yourself with yummy things. (Yes, I’m still working out and no, I’m not pigging out constantly. Who does that? How dare you throw out such accusations, as if I’m mindlessly, emotionally-eating… OMG Girl Scout cookies, yes!) It’s all about finding positives in the little things, right?


An easy, satisfying meal I’ve started to make is marinated chicken, baked broccoli, and another side of either pasta or rice. The night before of morning of, I marinate some chicken in Italian dressing and some added spices. Come dinner time, I throw the chicken in a pan, and the pasta or rice in a pot. For the broccoli, I add some salt, pepper, and olive oil (and maybe some garlic or onion powder) to a baking sheet and throw that sucker in the oven. Boom, dinner accomplished.


When all else fails, nothing beats some comfort food made with love from mom.

And for the record,  I’m really not stuffing my face with food to deal with stress (though I’m also not judging if you do). But who doesn’t find some comfort in eating a good meal at the end of the day, or treating themselves to a couple Tagalong cookies (because those are one of the best, and if you say Thin Mint, get out)? You can’t ponder life’s questions with an empty stomach, that’s for sure.


Easy Peasy Fried Rice & Life in the Lofthouse + The Pioneer Woman

This is a must-share. I love fried rice, and as always, I look for recipes that are relatively easy to make and don’t require ingredients that are too weird or expensive. By weird I mean those ingredients that I don’t have any other use for besides in that one recipe. I need transferable ingredients guys, makes me feel like I’m being efficient. I’m also on a budget, so there’s that.

Anyway, this fried rice recipe from Life in the Lofthouse is my stand-by now.

My notes:

  • My frozen veggies included green beans, as you’ll see below, and I tried to use extra veggies. I need to make a conscious effort to include vegetables in my diet because I tend to forget they exist outside of the lettuce and tomato I put on sammies
  • I added chicken to the recipe to make it more of a main entrée. The first time I made this, I didn’t realize that doing so would necessitate adding more soy sauce, so don’t forget that if you’re doing the same!
  • The link above also includes a recipe for baked sweet and sour chicken, which I haven’t tried yet and which looks amazing. Let me know if you try it!


I may halve the recipe sometimes, but I wouldn’t argue against doubling the recipe and then having leftovers all week. It’s fine.

Also, while we’re looking at Life in the Lofthouse, please click here for her recipe index and be amazed. So many yums. So much cooking to do. She even has an adaptation of The Pioneer Woman’s salsa recipe. Who’s The Pioneer Woman? Well for one, she has THE best salsa recipe. Don’t even. We have the same salsa philosophy. She also has a new cookbook (which I’ve perused and sampled via my mom, who bought it) that I don’t want to talk about. Okay I do, because it’s packed with deliciousness. Three words: buffalo chicken bites. Stop.

Now that I’m deep in thought about so many food items, I need to go. I’m just torturing myself.

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Reuben Dip That’s Nothing Like a Reuben

Who likes sauerkraut anyway?

The Reuben dip I’ve always eaten/my mom has always made is different from the recipes I’ve found online, which makes me think it’s not really Reuben dip, but that’s what it’s always been called so I’m sticking with it. It’s so good, and so not healthy that I try not to think about it, or eat it too often.

“I don’t always eat psuedo-Reuben Dip, but when I do, I eat the whole thing.”

Here’s the recipe that I use, which is cut in half for two people or for one loner who likes leftovers (in reality, it might be 4 servings because dips are usually snacks/appetizers and not the full meal…whatever):

  • 1 large, round loaf of bread
  • 4 oz sour cream
  • 1/2 lb shredded Swiss cheese
  • 4 oz cream cheese
  • 1/2 c mayonaisse
  • 1 1/2-2 pkgs Buddig corned beef

Preheat oven to 400 degrees.

Cut the center out of the loaf, where the dip will go (but you don’t want to completely hollow it out). Save the bread you cut out; you’ll use that for the dip. Cut that extra bread into chunks, unless you like tearing your bread like a wild animal, which is fine.

Cut the corned beef into small chunks or squares, and mix all ingredients in a bowl. Pour that mixture into the loaf.

Bake for about 30 minutes, or until the dip starts toasting a little bit on top.

Let it sit for a few minutes when you take it out, because that shit is lava. Proceed to chow down.


I’ve always used the excess bread to eat the dip, but you could try something new like chips or veggies. It’s best to just embrace the fat you’ll be consuming. Treat yo self!

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Crockpot Chicken Tacos + Loaded Nachos


I have no idea where my friend got this recipe for chicken tacos, but I think it’s now a go-to recipe for me. If you look at the ingredients and get scared away because of how spicy it is, neither me nor the boyfriend thought it ended up being very spicy. Unless you really have no tolerance for spiciness, don’t worry about it.


  • 4+ boneless, skinless chicken breasts (I used 4 but could have put another one in)
  • 1 can of chipotle peppers (in adobo sauce)
  • Mexican tomato sauce (the kind I bought came in small cans, so I used 2 of them)
  • 6 tomatillos – 3 of them chopped, 3 minced to the point of liquidation (I was too lazy to get the blender out)
  • 1 onion ( I always finely chop onion because I don’t like biting into onions, but however you like them)
  • lots of garlic (I used almost a whole head)
  • 1 serrano pepper, chopped
  • 1/2-1 cup water (I used closer to a cup but might use less next time to make it thicker)
  • Corn tortillas


Add a layer of sauce to the bottom of the crockpot, then add half the chicken.

Add the onion, garlic, tomatillos, and serrano pepper


Add the rest of the chicken, the chipotle peppers, and the water, and you’re good to go.


Leave it on high for 5 hours. The chicken will shred easily at that point, then turn it on low. I left it on low for at least 45 minutes before we decided to dig in because it was too hard to resist. I also made this recipe I found on Pinterest while waiting for the crockpot magic to take place. Damn Delicious has a ton of recipes with beautiful pictures included, but this is what mine looked like:


Obviously not as gorgeous as her recipe page, but regardless, a lot feasting took place. As for the tacos, I didn’t think they needed any additional toppings, although I know some people might like sour cream and other things. Personally, I like eating a lot of foods as they are to enjoy the food itself rather than the condiments. I’m looking at you, people who douse their sushi in soy sauce. Moving on!


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