Made with orzo pasta, fresh mint leaves, fresh parsley, and Pecorino Romano cheese; topped with a sauce made of olive oil, lemons zested and juiced, garlic, and salt & pepper.
Sooooooo yummy with chicken.
Recipe for—Orzo with Mint Salmoriglio Sauce
So, if you have nothing else to do today, try making this simple dish for your meal today.
Take-Away Life Lesson: Add some seasoned diced chicken into any pasta dish and you’ve got yourself a good filling meal.
Made with Alaskan wild caught salmon seasoned with olive oil, salt & pepper; topped with a glaze made with balsamic vinegar, maple syrup, Dijon mustard, and garlic; on top of snap peas, edamame, shallots, and garlic; served with corn and spinach.
How simple can it get?
Recipe for—Balsamic-Glazed Salmon
So, if you have nothing else to do today, eat a simple and healthy dinner like this.
Take-Away Life Lesson: Always use wild caught fish rather than farmed. It’s supposed to be better for you.
Made with capellini pasta, chopped prosciutto, shredded smoked mozzarella cheese, grated parmesan cheese, bread crumbs, fresh flat-leaf parsley, eggs, butter, salt & pepper, and a drizzle of olive oil; served with marinara and tomato-basil sauce.
Well, this recipe called for a springform pan of which I did not own. So this forced me to go shopping—as only I love to do. I’ve never used a springform pan before and never knew what you’d need to use one for.
I figured if you had a round baking dish, why not use that? But NOW I understand. It all started to sink in after I used the little dillymajoogles on the pan to snap and unsnap it. How cool is that?! (It’s the little things that excite me.)
I love when I ‘live and learn’ something new all the time. Of course, I’m totally in love with my springform pan now. Now, hmm, what else to make in it?
This recipe didn’t have much flavor on its own for my taste buds so I definitely needed lots of the marinara sauce to go with it for flavor. If you wanted to eat it without the sauce, you’d probably need a little more salt or prosciutto to give it a little more oompf.
So, if you have nothing else to do today, find something that you can make inside a springform pan and have some fun unsnapping and snapping it into place.
Take-Away Life Lesson: Apparently springforms are for those recipes you can’t just turn upside down or there’ll be a big mess to contend with in some cases. Springforms keep the pretty shape all nice and neat.
Broiled Cod with Béchamel Sauce made with cod fish filets, Pinot Grigio white wine, parmesan cheese, milk, flour, butter, nutmeg, and salt & pepper.
With this recipe, I used cod fish filets instead of the halibut fish that the recipe calls for. I figured, a white fish is a white fish.
I’m also still new to cooking with wine. So I had never put an ENTIRE bottle of wine into a pan before to cook with. Even though it was mixed with 2 cups of water, I was concerned I would have fish that tasted totally like alcohol with me in a drunken stupor in the end.
NOT the case. I was totally surprised I didn’t taste any alcohol at all. I would never have guessed this was cooked in wine at all. I love when I learn something new all the time.
Recipe for—Broiled Halibut with Béchamel Sauce
Scallion & Mozzarella Cornbread made with cornbread mix, scallions, smoked mozzarella cheese, plain mozzarella cheese, corn, sun-dried tomatoes, pimiento-stuffed green olives, buttermilk, butter, and eggs.
Well, with this cornbread, you might as well say I left out the olives. The recipe calls for 10 chopped green olives, but I could only bring myself to chop up 2. So what was the point? I hate olives. But I did give it a go the best I could.
I think this would have had a little more kick to it if only I had added some crispy turkey bacon in the mix. Just the thought!
Recipe for—Scallion & Mozzarella Cornbread
So, if you have nothing else to do today, try boiling your favorite fish in a bottle of wine to see if you notice any subtle differences.
Take-Away Life Lesson: Cooking with wine doesn’t necessarily mean the food will taste just like wine does straight from a bottle. No need to think you’ll have a hangover the next day.
I’m prepping the ingredients here to add to the baking dish for this delightful Tomato-Basil Bread Pudding. Look at that mound of fresh cheese! I always throw in more cheese than what any recipe would call for. Who are we kidding?
Made with multi-grain bread, shallots, chopped garlic cloves, cherry tomatoes, fresh basil, parmesan cheese, eggs, milk, salt & pepper.
This turned out to be a pretty good dish.
Recipe for—Tomato-Basil Bread Pudding
So, if you have nothing else to do today, try making this dish just because it’s so easy to do.
Take-Away Life Lesson: Always throw in extra cheese than what any recipe says to do. You can never go wrong.
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What in the SAM HILL is WRONG WITH ME?! I know I’ve been under a lot of pressure and stress lately—but this is ridiculous! I haven’t weighed myself since my doctor did it a few months back.
So, since I was bored at home, I found myself something constructive to do—weigh myself. And this is what I found. HOLY MOLEY, BATMAN! I’ve plummeted down to 120 lbs! When and where did THAT come from?! To be a non-stop-eating food pig, this makes no sense!
At a height of 5ft 8in, I know I weighed much more than that at the doctor’s office—and I can’t afford to lose any weight. I’m already an Olive Oyl. Then again, with the stress and pressure I’ve been under lately, I haven’t had much of my usual appetite.
So, if you have nothing else to do today, hop on the scale and make sure you’re roundabouts the weight you thought you were. If not, find a logical explanation for the change.
Take-Away Life Lesson: Don’t stress out over things in life. Take a few deep breaths and find your zone. Get back to your peace. It’ll be okay. But above all—KEEP EATING! The love of food will get you through. Now—time to hit up a couple of buffets.
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