Tag: supper

She Only Eats Eggs

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I should have called this blog When I Grow Up I’ll Only Make Eggs.

Partly because it’s true.

I do make other stuff. I have the ability to create lots of pretty, delicious food. But I don’t want to eat the same thing for a solid week.

So when I’m feeling lazy and want something good to eat that will keep me full, I make eggs. Omelettes, scrambled eggs, fried eggs.

When I started writing this, I had every intention to create new and exciting recipes. But true to form, I’ve only posted pictures of eggs.

Let’s not change things up now.

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An omelette with cherry tomatoes, orange bell pepper, shallots, power greens, lots of white cheddar cheese and salsa.

Breakfast for dinner. My favorite way to have breakfast, unless it’s Sunday brunch.

But after work today, I stopped by my favorite coffee shop, and I picked up one of their ridiculously delicious brownies.

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I had that and a nap directly after work. And I consider that to be a golden opportunity. Brownies and naps. Perfection.

And don’t worry about the eggs. I will start making other stuff once it gets cold outside. Soups, chili, casseroles, chicken pot pies. But I’m sure there will be more breakfast treats in there, too.

The Art of Balance

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“Balance, that’s the secret. Moderate extremism. The best of both worlds.” – Edward Abbey

The idea of moderate extremism is very appealing, even though it’s difficult to find. The middle of the extremes. What does that even mean?

I’ve come up with my own explanation, and it’s called “what I ate for supper.”

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What we have here is a frozen pizza and a fresh, green salad. The two extremes.

Green, crisp vegetables meets processed, ready-in-minutes pizza. And I love them both equally. Some days I crave a salad. Other days I crave pizza. And today I wanted them both. So I did just that.

I didn’t eat the whole pizza like I’ve been known to do. And I did make sure half my plate was vegetables. So that, to me, is the best attempt I could make with creating moderate extremism.

(Not pictured was the cup of coffee and six Oreos I had before this delightful meal.)

This is just a reminder that we are still human. And pizza, even the frozen variety, is still delicious. And vegetables don’t have to take over your whole plate every day for the rest of your life, unless you choose it.

Balance is an art. It’s an effort we must work for daily. In life, love and food. So don’t feel bad if you ate a few too many tacos, or if you didn’t get a run in one day. It all balances out in the end, if you make the effort.

Oven BBQ Chicken

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I love to make BBQ chicken out on the grill. There’s nothing better than those chargrilled BBQ bits of chicken. 

But I’m not allowed to have a grill on my porch. Dang, apartment building rules. 

So I improvised to fulfill my need to BBQ grilled chicken.   

What you need:

  • Chicken cutlets
  • BBQ sauce 
  • Salt and pepper 
  • Vegetable side items 

Heat up the oven to 350 degrees. Coat the chicken cutlets in BBQ sauce and season to taste with salt and pepper. Bake for 20 minutes uncovered.

After 20 minutes are up, switch the oven to broil. Pour more BBQ sauce on the chicken and broil in five minute intervals, adding new coats of BBQ sauce as you go, until the edges get crispy. 

While the chicken bakes, fix up the side items. I chose sautéed okra and a baked sweet potato. 

Okra is my favorite summer vegetable, and you can never go wrong with a sweet potato in my book.  

So easy and quick and absolutely delicious. You won’t even miss the whole grill thing. 

Snacky Supper

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Some days you just don’t want to cook.

I get it. Totally. 

Today was one of those days for me. 

So when I’m feeling lazy, I make snacky suppers. A hodgepodge of things to satisfy my lazy bones. 

  
This is kind of a sad version of it. But it was still delicious and exactly what I wanted. 

  • Pepperoni 
  • Sesame crackers
  • White sharp cheddar cheese 
  • Herb goat cheese

There also was a side of red wine. A heart healthy addition. 😉

The Dinner of Denial

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I’ve been home from the beach for a week. And all last week I didn’t cook one night. Not one. 

Denial. 

So tonight to break my bad habit of piecing together weird combinations for supper, I made something simple and delicious. 

And it’s beach inspired. 

  
You don’t need much to make this. And I love that. The less effort the better. And it doesn’t lack in flavor. 

Old Bay Sautéed Shrimp and Roasted Asparagus

  • Shrimp
  • Kerrygold butter
  • Old Bay seasoning
  • Asparagus 
  • Salt
  • Pepper
  • Garlic powder

Pre-heat the oven to 375 degrees. 

Prep the asparagus but chopping off the woody stem. Lightly coat in olive oil, salt, pepper and garlic powder. (I’d usually use fresh minced garlic, but I’m out right now.) Cook for 12-15 minutes, depending on size. 

While the oven’s heating, peel the shrimp and coat with salt, pepper and Old Bay seasoning. 

Heat a pan and melt a nice amount of butter. Toss in the shrimp. Add more Old Bay seasoning, if you like. I love it so I added more. Cook until pink. 

Plate it up and enjoy.