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Stuffed Sirloin: Spinach, Artichoke & Feta

June 10, 2015 by Kristin

Spinach, artichoke, and feta is an all-time favorite combo of mine. Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.

It’s shocking, really, how long it’s taken me to pair meat with such an established love. But tonight, it happened. I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.

What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta. What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!

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Blackened Chicken Kale & Romaine Caesar

March 13, 2015 by Kristin

Once upon a desire-to-recreate-a-recipe time, I looked up how to make blackened chicken and wrote it off as a smoky mess hassle. Months {and an extreme blackened chicken caesar salad craving} later, I decided to scroll further down Google search results and find a recipe that used a stovetop rather than the oven.

I purchased all six spices from the bulk department, spending a whopping 40-ish cents on seasonings. And I generously coated the chicken breasts per this blackened chicken recipe, wishing later that I was a bit more generous. I could have used more of that crispy blackened crust I was hoping for.

Side note: I’m seriously considering tossing my spice collection and going the bulk route from now on. So fresh, so cheap!

When the chicken was finished, I filled a large bowl equally with bite-sized pieces of kale and romaine. And then I used my hands to mix in homemade caesar salad dressing {a recipe that I plan to perfect and share soon} until all of the greens were lightly coated. After topping with the sliced blackened chicken, it was the exact salad I had been craving for so long. And without a single sound from the smoke alarm!

Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Spaghetti Squash & Turkey Meatballs

August 19, 2014 by Kristin

Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after. It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals. And the feeling of accomplishment that comes with making your own marinara… Never gets old.

To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}. And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.

This meal also keeps its integrity when reheating, making leftovers extra special the next day. And if you want to change it up even more, try topping with an over-medium egg.

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