I’m certain that I am on some sort of mission to prove to myself that I can truly make dinner night by night using what I’ve got in my fridge, freezer, pantry and without going to the store or market. Seriously. It’s been days, weeks even, since I’ve gone to grab groceries. Blame it on the heat starting to turn up here in the desert or my lack of time to get creative in the kitchen. Tonight, I’m all of a sudden not feeling well and I need a quick fix before bed. || Read more
I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.
In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.
With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.
Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!
I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.
It’s all about using what you’ve got (and using that $$ you spent on said food).
Use what you’ve got and eat happy!
This recipe is not for the faint of heart. This is not my usual “let’s see what’s in the cupboards and get dinner on the table quick” recipe. This will be a well worth the effort dish that will make a major impression so take a free Saturday afternoon and knock this delicious soup out. || Read more
Leftover chicken thighs in the fridge led me to cook up a quick rice bowl. This is pretty versatile and you can also decide if you want to use, or have, fresh veggies instead of frozen. I also want you to trust your own senses. Don’t worry about getting the measuring spoons out and add what you like. Once the chicken is cooked, taste it and see if you need to add more seasoning.
Also, I only had some quick cook jasmine rice in my pantry so no judgement here. This is all about getting a meal put together quickly. This makes 2 servings, but next day leftovers are the best!
What you’ll need: || Read more
Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.
You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.
I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.
I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.
Here’s what you’ll need: || Read more