Month: August 2014

Lazy Lunch

Quesadillas are my favorite lazy lunch. I always have some random jars of salsa in my fridge so the quesadillas can just be cheese and tortilla. No need for chopping or any effort at all really.

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PS this meal provided entirely by Trader Joe’s apparently. That cilantro dressing is AMAZING also.

The trick is to use a large enough pan that the tortillas lie flat and not to use any oil or butter. That’s right! I know. But these are cheesy delicious enough I promise. Heat a frying pan to medium/high heat – put a tortilla in the pan, then cover with mexican blend cheese, then top with another tortilla. Flip after a few minutes, or when the cheese begins to melt, and brown the other tortilla. Serve immediately and enjoy – dip into some smoky salsa or verde sauce. Or super delicious cilantro salad dressing.

Penne and Broccoli

Quick and easy. Old family favorite.

(for two/leftovers)

1/2 lb penne pasta

1 head broccoli

2-3 cloves garlic

olive oil

parmesan (to taste)

Salt and boil water for the pasta. Cut the broccoli into bite size florets. Cook the pasta, adding the broccoli to the water 3-4 minutes before the pasta is done. Mince the garlic while the pasta is cooking and toss with the pasta and broccoli, as well as some olive oil after draining the pasta and broccoli. Top with parmesan and black pepper and enjoy! One of my favorite one pot, under twenty minute meals.

Porkchops!

Another meal that came 100% from the grill. Excellent.

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Mmm.

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http://bitzngiggles.com/2014/06/lemon-basil-grilled-pork-chops.html

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Real professional – using a meat thermometer and everything.

Also – most recipes (and my Dad) say to cook until the meat reaches an internal temperature of 145 degrees, then immediately pull them off so they don’t dry out. I think people who don’t like pork chops have only had sad overcooked dry pork chops.

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Sides: grilled salad and fresh bread

Grilled salad – cut romaine heads in half, with the base left on so the leaves are all attached, and brush with olive oil and salt and pepper. Grill for a few minutes over medium heat on each side until slightly wilted and a little blackened, then grate parmesan over the leaves and dress with a light vinaigrette.

 

ENJOY!

Mojitos

This is why you should always plant mint in your garden.

My mom taught me the secret to a good mojito – mint infused simple syrup.IMG_1540

1 c sugar

1 c water

a handful of mint leaves

Bring to a boil, and stir until the sugar is dissolved. Let cool before serving with cool drinks! Proportions are just 1:1 sugar to water, so make more or less to taste for your drinks!

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Mojito!

for one drink

8-10 fresh mint leaves

1/2 lime, cut into 4 wedges

simple syrup to taste (I like less sugar so I use a tsp or so)

crushed ice, about a cup

2 shots white rum

club soda, about a half cup

a muddler (or blunt thing)

 

Put the leaves and 2 lime wedges into a glass. Muddle the leaves and lime to release the mint oils and lime juices. Add the rest of the lime and simple syrup and muddle a bit more. Add the ice and fill the glass 2/3. Pour the rum over the ice and top off the drink with club soda so make your drink as strong as you’d like. Stir, taste, and add some lime or simple syrup to make it perfect! Enjoy and soak up that summer time.