HORCHATA. ICE. CREAM.
My friends and I have been trying to start a weekly dinner party. Each week we’ll rotate whose house we go to and the host will cook the dinner for that week. That way we’ll all get a chance to visit and have a free dinner on our off weeks!
Jenn kicked it off and I went over to help. She used her Food Network app to find recipes for a black bean & mango salad and garlic lemon chicken. For dessert, old fashioned apple crisp.
We went to the store and decided we definitely needed ice cream to go with the hot apple crisp. I ran to grab vanilla, then this horchata delight caught my eye. We had to sample it once we got home, and I died. I died. Luckily I had some ounce of self control in me and I managed to stop until the apple crisp was done and we finished dinner.
Where to get this creamy, cinnamony deliciousness? VONS! aka Safeway, depending on what part of the country you live in. I haven’t seen Lucerne anywhere else… and I definitely have never seen this horchata ice cream!—
BAKED LASAGNA ROLLS
10 whole wheat lasagna noodles cooked al dente
1 (24 oz) jar of spaghetti sauce (I used garlic tomato sauce)
1 Tbl olive oil
Minced garlic (I used about 4 cloves… but I LOVE garlic)
6 cups chopped baby spinach
15 oz ricotta cheese
1 1/2 cups shredded mozzarella
1 tsp oregano
salt/pepper to taste (I used garlic pepper)
1 tsp dried basil
1/4 cup parmesan cheese
Boil lasagna noodles until cooked al dente style. Preheat oven to 425 F. Saute garlic in olive oil. Add chopped spinach. Saute until spinach is wilted. In a large bowl, combine garlic, spinach, ricotta, mozzarella, and seasonings. Mix well. Add spaghetti sauce to bottom of a casserole dish (so that noodles don’t stick).
On a clean work surface (I used a cutting board), lay noodle flat and add about 1/4 cup of cheese/spinach mixture to each noodle. Spread evenly to cover. Roll the noodle and place seam side down in the casserole dish. Line up rolled lasagna with some space so that they are not touching. Top with remaining spaghetti sauce, more shredded mozzarella, and grated parmesan cheese.
Bake at 425 for 20 minutes.
Ok, so… I don’t want to brag, but this is seriously in my top 5 best steaks I’ve ever eaten. Ever. And I made it!!!
I recently read this really entertaining but also really helpful article/tips on grilling steaks.
My family is full of steak lovers so I’ve eaten A LOT of steaks in my life, whether at restaurants or homemade. Ribeye, porterhouse, filet, peppersteak…. what have you.
I’ve grilled many a steak myself in my day… but this…. THIS!?
So after reading the helpful hints, I did things a bit differently.
I bought this filet for only $10 (for 2 filets) from Vons (or Safeway, depending on where you live).
I set the steaks out on the counter to bring them to room temperature. In the mean time, I boiled water for the potatoes.
Next, I salted the steak. The helpful “man” tips also gave a great course on salt - what to use (sea salt, kosher salt, NOT flake salt).
I let it sit for a bit until it looked like the salt was getting absorbed, then I flipped it and salted the other side.
After that, the family staples to any meal: garlic powder, garlic pepper.
I let sit a bit more then threw them on the grill.
I could not have anticipated such a delicious steak! I really blew myself away with this one. It was moist, flavorful, and not in the least bit tough.
Now I’m curious as to whether my method worked out fabulously or if I just happened to buy phenomenal steaks!
We needed a snack when we got home from work and we had this damn zucchini in the fridge for a while, so I came up with this impromptu delight.
I make chicken parmesan frequently, so I decided to prep the zucchini similarly.
Preheat oven to 425 F
Whisk egg with a tiny bit of milk (just like if you’re making scrambled eggs)
Coat the zucchini in the egg mixture
Mix garlic/herb bread crumbs (Progresso) with some parmesan cheese
Coat the zucchini in this mix
Lay out on a baking sheet
Place a small dab of butter on top of each piece
Bake for 12 minutes
On the side, I mixed mayo, tapatio, and a bit of garlic powder//pepper for a dipping sauce.
I haven’t posted in a while! I guess nothing super new and exciting has happened in my food world. Let’s see if I can get back to this.
We bought a Crock Pot a while back but hadn’t used it yet. I spent some time perusing the interwebz, specifically Pinterst, for some good recipes. This sounded great, so I gave it a go.
What you need:
Combine ingredients in slow cooker. Add chicken breasts and coat thoroughly. Cook on HIGH for 4 hours. After about 2 1/2 hours, I stirred the chicken around and started to break it up with a wooden spoon. Once it was done, I pulled/shredded the rest of the chicken with my spoon. It was so tender and fell apart easily. It stayed on WARM for about 2 hours until we were ready to eat.
We ate sloppy joe style, dumping the meat on some Hawaiian dinner rolls. We had some pickles on the side, along with some fresh pineapple.