Last week I had bought some ground turkey to either make tacos or burgers. All day at work I had planned in my head and was craving a grilled turkey burger. Unfortunately, the weather was not completely agreeing with my grilling plans. It was pouring!!! I definitely was tempted to say screw this cooking business lets order in, but I decided to be a good wife and have dinner ready for the hubs when he got home. I know he would react with either “who are you, and what did you do with my wife.” Or he would just drop dead with astonishment. Well, luckily for me he did not drop dead, but was surprised!!!
Since the rain kept me away from grilling I decided to pan fry the turkey burgers. Here is the slight recipe for the preparation.
And a splash of pickle juice… Yes, pickle juice. Not sure why but I went for it and the results were amazing!!
Of course we washed it all down with a beer or two.
After dinner we took a ride to Lowes and Home Depot, because I think that’s what married couples are supposed to do. We browsed through the tile isle and looked into lumber for our upcoming deck project. Then to end the night on the right note we did what any newlywed couple does on a dreary night. We went for ice cream!!!
what did you think I was going to say?!? Jeez people!!!
the tasti life
This week I think has been a record for the hubs and I. He hasn’t had to travel for work and I have been a good housewife and cooked us dinner every night of the week so far!! WOW! That is impressive for me!!!! I think if anyone who really knows me may drop dead from this information, but yes it is true. I even opted out of a “let’s do happy hour” request. What the hell is wrong with me??!!?
Anyway, fresh lemons and sunny weather was my inspiration for this dinner. And of course scallops!!!! YUM!
Crisp thirst quenching lemon water helped wash everything down.
I started out with jumbo scallops and mixed them in olive oil, fresh squeezed lemon, oregano, thyme, parsley, garlic, and a dash of pepper. Then I made a tinfoil pocket to place on the girl so all the juices and flavors soaked in.
Manga manga! ❤
the tasti life
I’d like to think of myself as a good cook. The hubs and I are also trying to eat more at home and make some use out of our new kitchen. (Don’t worry we still go out at LEAST 2x per week- and we do have a night out planned for Thursday). With that said last week I decided to play housewife and prepare a home cooked meal that I knew the hubs would LOVE.
I started with a loin of pork that was seasoned with honey, cinnamon, and a hint of hot sauce for a little kick.
Next, I cut up 3 large apples and added a touch of cinnamon sugar.
After that, I threw that baby in the oven.
While the pork was baking, I decided to whip up some homemade mashed potatoes. I used red skinned potatoes, crushed garlic cloves, real unsalted butter, organic milk, and of course CHEESE!!! The whole meal prep and cooking time took a whopping 45min. and the results were delicious!
I love experimenting with food and this dinner turned out great, but I am sure the next time I make it- it will turn out differently. Who needs recipes! 😛
the tasti life
Well this is the married life. While the hubs is away the wine comes out to play!
When all else fails and there is no one around to bug. I did exactly what a good housewife would do. Turn on The Style network and flip flop back and forth from E to Style. Then go searching in my growing collection for the perfect bottle of wine.
Here was my wine-o adventure before I found the perfect spot on the couch with the remote in hand!
take that hubs!! All the glorious fashion and trash TV I can handle and a delish glass or bottle of Gascon Malbec from Argentina voted #1 in The Wall Street Journal.
the tasti life
Hello out there my fellow food loving readers and bloggers. I apologize for not blogging in awhile. But don’t you worry while I was absent in the blogging world I didn’t go hungry in the real world.
just because I wasn’t blogging doesn’t mean I wasn’t eating
This post is from a dinner I made a couple weeks ago and I was inspired by looking through a take out menu.
Take out is always fun and relaxing. But recently I have been feeling
more a bit domesticated and decided to do my own take on Asian. Yes, I cooked and pigs didn’t go flying around like the hubs said they would.
I would have to say Asian and Asian fusion type restaurants are the hubs favorite so when I told him we were having Chinese for dinner he was very excited until he saw me take out the pots and pans.
I would like to say that cooking a take out inspired dinner was a delectable decision.
Until next time,
the tasti life
Happy St. Patrick’s Day everyone! It has ALWAYS been a tradition in my family to celebrate St. Patrick’s Day with corned beef & cabbage, potatoes, carrots, Irish soda bread, mashed potatoes, green beer, family, and music. It all started with my Irish grandparents, wearing green, sporting Irish sweaters and hats, and listening to traditional Irish music! The BEST part about St. Patrick’s Day is EVERYONE is IRISH and can partake in all the festivities! So my hubs and I decided to take on and carry out the tradition of having St. Patrick’s Day at our house! Let me tell you, it’s a lot of work, but definitely worth it!
I started cooking bright and early… 8:00 am!!! This meal takes ALL day to cook and the prep for it is also a process, but once its in the pot it simmers on low all day for a whopping 7 hours!
Recipe: One Pot meal- Corned Beef, cabbage, potatoes and carrots:
- Corned Beef Brisket (I bought 2)
- Red skin potatoes
- One large onion
- Guinness (2 bottles)
- Using a big pot on the stove top
- Take out corned beef-place in bottom of the pot
- **make sure you use spice packet that comes with it.
- Add spice packet
- Add 2 bottles of Guinness or any other dark colored stout you might prefer
- Add water until corned beef is submerged.
- Bring to a boil
- Once boiling- cover and bring to a simmer- (about 50min per lb of corned beef)
- While corned beef is simmering- prep veggies.
- Wash and half potatoes (keep skin on)
- Wash and peel carrots and cut in thirds
- Wash cabbage and cut (however you prefer)
- The last 30min add potatoes and carrots.
- The last 15min add in cabbage.
Here are some pictures of the process… the hubs and the pups helped decorate and prep the house for company. We had such a great time spending the day with family and friends. We had some delicious homemade deserts brought over to enjoy like homemade Chocolate Guinness cupcakes… AMAZING! And homemade fudge… SO GOOD!!! My contribution to the desert table was funfetti cupcakes… LOL… FYI… I am NOT a BAKER! I decided to garnish mine with green dyed frosting and a green bunny peep (to make it look more homemade).
I wish I would have taken more pictures of all the yummy food and drinks, but I was too busy enjoying the moment! 🙂
I hope you all had a great weekend and joined in on the St. Paddy’s fun…(even if you aren’t Irish).
There is an on-going joke in my family, that when people ask me what I am making for dinner
when I cook that is… that I coined the term “chicken surprise.” I often find that people make chicken constantly and on a regular basis. I feel like as carnivores and “boring” American’s… people are ALWAYS eating CHICKEN SOMETHING around the dinner table. There are so many yummy go-to and easy chicken recipes that we would be silly not to take advantage of all the options that the WONDER BIRD has to offer us…. but this post is NOT about a chicken dinner I made… I know my family will be in complete shock and amazement!!
This is a scrumptious little dinner I decided to make myself when the Sherminator was away for business. It was put together in under 15 minutes…
beat that Rachel Ray!!
- 2-3 large sea scallops (rinse and pat dry scallops).
- gently sprinkle scallops with Old Bay Seasoning.
- Heat pan over high heat
- Add extra virgin olive oil
- Place scallops on pan **IMPORTANT** Do not move scallops
- Cook for 2-3 minutes on each side, until bottom is golden
- With spatula, turn scallop over and sear opposite side for another 2-3 minutes.
The thing about scallops is they are delicate to cook, and it is very easy to over cook them. The perfect scallop should have a mildly sweet flavor and the texture should be soft, moist and easy to chew.
the tasti life