What we ate this week

I cooked A LOT this past week and we loved it all. I figured I better document for weeks when I have far less inspiration

Friday: Cod & Veggies in Foil

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Saturday: Greek Cucumber Salad

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Sunday: brought apple crisp to a friend’s house for dinner

Monday: Meatloaf a la Pioneer Woman ~ delish (make sure to bake on a broiler pan to keep the bacon from getting soggy)

*I made some edits to this dish… see below.

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photo 1

Tuesday: Asian Noodle Bowl

Base: Soba & Rice Noodles (boil & flash chill); Sauce: I had made this last week…so I don’t quite remember… but it’s soy sauce, lime juice, sriracha, maybe some rice wine vinegar, sugar…just google asian salad dressing and then the veggies I used were: red & yellow bell peppers, chives, radishes, and parsnips. I would have used carrots & cucumbers if I had them. And then topped with cilantro I was originally inspired by this dish.. you can tell I vastly departed!

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Wednesday: Potluck with small group brought Greek Panzanella Salad

Thursday: Fajitas I marinated the chicken in lime juice, olive oil, garlic, cumin, and jalapenos for 3 hours. It was excellent on the grill! I also made homemade corn tortillas (so easy, corn flour & water). They were far superior to the store bought kind. Now I just need to get a tortilla press… hmm 🙂

Friday: Leftovers


*Meatloaf Recipe

  • 1/2 c. half & half
  • 4 pieces gfree bread
  • 1/2 c. gfree bread crumbs
  • 2.5 lbs ground beef
  • 1/2 c. freshly shredded white cheddar cheese
  • 2 tsp salt
  • 1 tsp pepper
  • 1/3 c. fresh flat leaf parsley
  • 3 cloves garlic
  • 1/4 c. finely diced onions
  • 4 eggs
  • 10 slices bacon

sauce (next time I’ll make a batch and a half of this for dipping!)

  • 1/2 c. ketchup
  • 2 tsp brown mustard
  • sriracha
  • 1 tbsp worcestershire

Combined all of the meatloaf ingredients (except bacon). Wrapped in bacon as instructed by PW. Then topped with a thin glaze of sauce. Bake at 350 for 45 min. Slather on more sauce, bake again 20ish minutes. Let sit 10 minutes.

Next time, I think I’ll broil the top for awhile to get some crunch!


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Filed under Main Course, Weekly Menus

Peach Caprese Salad with a Balsamic Reduction & Honey Glaze

Summer births beauty and freshness and joy.

And today, those things are in the form of a salad. Simply put: try it.



  • 1 large ripe peach, sliced
  • 2-3 oz fresh mozzarella, sliced
  • green & purple basil (approx 4 leaves, julienned)
  • handful cherry tomatoes, sliced in half
  • 1 tsp honey
  • 1/3-1/2 c. balsamic vinegar (reduced following this process)
  • Coarse salt & freshly ground pepper to taste

Reduce balsamic vinegar.

Slice & arrange the mozzarella, peach, and tomatoes. Drizzle with the balsamic reduction & honey. Top with fresh basil. Season with salt & pepper. Enjoy!

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Filed under Gluten Free, Salads, Salads

Apple, Cranberry, & Pecan Stuffed Turkey with an Orange Balsamic Reduction

In the spirit of clearing out the old in time for the new year, I’m trying to organize a few recipes that I typed up and never posted. So here’s the second one today! The turkey was great. Pecans are a must in this dish. But the SAUCE. It is what really shines. I want to drink. Seriously though, this sauce was super easy and would make any dish taste better!


  • 1 turkey breast pounded out thin
  • 1 apple peeled & diced
  • 1/2 onion diced
  • 4 pieces bacon
  • 1/4-1/2 c. craisins or fresh cranberries
  • 1 package mushrooms, sliced
  • Tbsp sugar
  • 1/4 c. parsley
  • 2 pieces Gfree bread chopped up in food processor
  • sage, salt & pepper
  • 1/2-3/4 c. pecan pieces chopped (for coating)
  • olive oil
  • 2/3 c. orange juice (I used fresh squeezed)
  • 1/3 c. balsamic vinegar
  • 1 Tbsp brown sugar

cook bacon & take out of pan

cook mushrooms in bacon fat. Add in craisins. Add in the onions, apples, sage, salt & pepper.

mix the pan mixture with the gfree bread crumbs & parsley.

stuff turkey & roll up

coat in oil & then pecans

bake @ 400 for 20 minutes then turn oven down to 325 for another 10 min. Take out to rest & cover with aluminum foil 10-20 min

in the mean time combine OJ, balsamic, & brown sugar. Boil and then cook over medium (4-5) until it thickens into a syrup.


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Gfree Meatballs

When we were home visiting Wisco over Christmas our families really wanted to make food Steve could eat. His dad was sweet and bought some gfree pasta and sauce. I decided to throw together some meatballs to make it an actual meal 🙂 Here’s what I tossed in!

2lbs ground beef
1-1.5 c bread crumbs (I used gluten free). I’ve also used gfree oatmeal instead
1/4 – 1/2 c milk
3 Tbsp Worcestershire sauce
 1-2 tsp hot sauce (maybe 10 squirts)
2tsp brown mustard
1-2 Tbsp ketchup
2 tsp oregano
1 tsp basil
1 egg
Dash cayenne pepper & thyme
1-2  tsp salt
1 tsp pepper
1/2 large onion diced
4 garlic cloves

Combine all ingredients & roll into 1.5 in balls.
 Baked in olive oil coated pan, uncovered, never turned
400 degrees approx 20-30 min

Note. If needed, add more bread crumbs or milk for consistency.

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Roasted Sweet Potato & Corn Chowder

Based on this recipe…


with a few minor changes…

  • I forgot the chipotle pepper (though I imagine it would be yummy!)
  • I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
  • 2 LARGE sweet potatoes (vs. 4 small)
  • used 1 sweet yellow onion & 1 red onion instead of the leeks
  • added apples and chives on top
  • seasoned with salt & pepper


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Filed under Gluten Free, Main Course, Main dishes, Soups

Roasted Smoked Paprika Potato Salad

No pictures. No real “recipe.”  Just ingredients thrown together that were AMAZING.

  • White potatoes
  • 1 red onion, finely diced
  • 1 green pepper, finely diced
  • Mayo (full fat, approx 1 c.)
  • 1 Tbsp-ish smoked paprika
  • 1-2 Tbsp dried dill weed
  • 4 garlic cloves
  • salt & pepper
  • olive oil (stream in for consistency)

Diced potatoes (leave skin on). Toss in olive oil, a palm full of dill weed, minced garlic, salt & pepper. Roast at 425 until brown all the way around (turning half way through). I think it took me about 40 min but it really depends on the size/dice you use. Let cool.

In the meantime, cook the pepper & onion in a fry pan for a few minutes to take the bite off. Let cool.

Mix the mayo with the herbs, pepper & onion. Add in enough olive oil to thin the mixture out a bit. I added a lot… probably at least 1/2 c. I kept the mayo refrigerated until it was time to serve (and I kept the potatoes on the counter).  Toss with cooled/room temperature potatoes. These were good refrigerated the next day too… but I think they were better at room temp. You could taste the flavors more.

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White Chicken Chili

Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.

Sweet baby girl is whining, so I best get typing up this recipe!!

White Chicken Chili

  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • olive oil
  • 3 boneless skinless chicken thighs
  • 1 large can (8oz) green chilies
  • 1 quart veggie or chicken broth
  • 1/2 quart (approx) water
  • 2 limes, juiced
  • 1 Tbsp cumin
  • 1 tsp ancho chili powder
  • salt & pepper to taste
  • 2 cans white cannellini beans

For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos

In a large dutch oven start by sautéing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!

*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!

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Filed under Main dishes, Soups, Tex-Mex