Last night we took a much needed break from eating junk, for this grilled teriyaki chicken with pineapple salsa. It was so fresh, delicious, and filling. It was exactly what we needed! Life has been a little busy lately and it was so nice to just slow down and eat something healthy and not from a drive-thru. I feel like we go through these long periods of time where we just eat pure crap. I am still driving back and forth to Naperville everyday to take Quinn to school. Wednesday and Thursday nights he goes to School of Rock in Naperville. My house is still a chaotic disaster zone, but hey! We should be closing on the Naperville house soon, phew!
Food + Draaanks
Anyone who knows Quinn knows how picky of an eater he is. He would eat cheese pizza all day, every day though. Or peanut butter and jelly. When it comes to trying new foods, we have a really hard time. He’s really an old man at heart. He likes what he likes and doesn’t want to be bothered with fancy new foods.
Chicken Chimichangas. Mmm, I mean how can you say no? So good. And they are super easy to make.
First thing I did was cook up some chicken and rice in the crock pot. That took about 1 1/2 – 2 hours to fully cook. I always add non-stick cooking spray to the crockpot before adding the ingredients. That way nothing will burn to the side
While that was going in the crock pot I cut up some avocado, tomato, green onion, cilantro, jalapeno and added it to sour cream (plus a little lemon juice). Set it in the fridge until you are ready to use it. In the mean time you can heat up some oil in a pan. I do about an inch or 2 in the frying pan.
Once the bottom turns a nice golden brown, it’s time to flip. Brown up the other side then set on paper towels so soak up any oil.
Mmmm, tacosss. We love tacos in this house but have been trying to eat way healthier this year. I came across this black bean and sweet potato taco recipe and I just had to try it. I changed a few things, but it did not disappoint! Even Keith liked it. And he hates sweet potatoes.
Growing up my grandma would make all of her Christmas cookies from scratch. No mixes, no pre-made anything. 100% from scratch. Over the years she started to make less and less cookies, but the one thing that always stayed around was her fudge.
This year I finally tried the recipe, and it was way easier then I expected. It’s been a family favorite for years, and I am happy to share it!
Mmmm… burgersss.. Keith makes the best freaking burger marinade. Ever. End of story. I could drink it out of the bowl. It’s so good. Lucky for you, I’m going to share the recipe!
Best Damn Burger Marinade
1 tablespoon of worcestershire sauce
1/2 cup of A1 sauce
1 cup of your favorite BBQ sauce. We like Jack Daniels or Sweet Baby Rays.
Weber Gourmet Burger Spice
Mix worcestershire sauce, A1 sauce and BBQ sauce in a bowl.
Lay burgers out on a baking pan. Use a fort to stick several holes in the top of the burgers. Cover the top and sides of the burgers with the marinade. Place burgers and marinade in the fridge.
Start your grill! Drink craft beer! It’s all good! We like to use a charcoal grill to get the best tasting burger. Make sure to use a chimney so your burgers won’t have that lighter fluid taste!
Halfway through cooking, flip the burgers and sprinkle with Weber Gourmet Burger Spice. Coat the top of the burger with marinade. Cook to your preference!
Add your favorite toppings and enjoy!
The weather has been perfect the last few days around here. We have had very little humidity and the temperatures have been hanging out in the low 80s. I have to admit though, I am a very lazy cook during the summer. Give me a salad and some fruit and I’m good to go.
One of my favorite salads is Portillo’s Chopped Salad. If you’re lucky enough to live by a Portillo’s then you know how freaking good their food is. I really love making my own version of their salad for perfect, easy summer dinners.
Portillo’s Inspired Chopped Salad (4-6 servings)
– Half head of iceberg lettuce
– Half head romaine lettuce
– 1 tomato
– 3 green onions
– 1 small red onion
– 6 slices of turkey bacon (or regular)
– Half a box of ditalini pasta
– Creamy italian dressing (or dressing of choice)
Cook pasta, drain and let cool.
Cook turkey bacon and break into pieces.
Cut half a head of iceberg lettuce and half a head of romaine lettuce and mix together in a large bowl. Add the cooled pasta to the lettuce mixture.
Cut up 1 tomato, 3 green onions, 1 small red onion and add to lettuce and noodle mixture. Add turkey bacon pieces and top with creamy italian dressing (or dressing of choice).
Simple Fruit Dessert (3 servings)
– Vanilla bean ice cream
– 3 Peaches
Scoop desired amount of ice cream into 3 bowls.
Cut up 3 peaches and divide into 3 bowls. Drizzle with honey.