Monday Recipe: Kielbasa Power Bowl

On Instagram, I noticed this hashtag: #quarantinerecipeswap. So many people are running out of ideas of what to cook next and want to revamp their meals for the month. Believe me, Mila and I are right there too!

Today, I figured I’d share one of the easiest and tastiest recipes I make frequently: a Kielbasa Power Bowl. It can be converted to what you have on hand AND made meatless. Honestly, it’s a pretty simple recipe and seems really basic. Sometimes, that’s all we need though!

Ingredients:

  • One Package of Kielbasa (or a can of chickpeas if you want it meatless)
  • Two Medium Sweet Potatoes
  • 1/2 Yellow Onion
  • Head of Broccoli
  • 2 Medium Peppers (whatever color you like best)
  • 1/4 cup Quinoa
  • Cheese – to sprinkle
  • Balsamic Glaze
  • Olive Oil
  • Spices: salt, pepper, onion powder, garlic powder, Italian seasoning

Feel free to use whatever veggies you have on hand. I typically have all of these at my house. Mila loves broccoli and peppers, so it works out for us. I’ve also made it with carrots, brussels sprouts, and zucchini!

First, preheat your over to 400. Then get to cutting. Everyone has their cutting preference, but this is how I do it. Everything is really ‘eatable’ and not too big. Then I take the veggies and put them in a bowl. I get a coating of olive oil and the mix of seasoning on there. Make sure everything’s covered and put it in a baking pan. After your oven is preheated, put the veggies in there for 10-15 minutes. Put the kielbasa in the same bowl with olive oil and seasoning and wait to add in later.

Then, start boiling water (or broth) for your quinoa. Rinse the quinoa off in a small strainer, or you can do what I do and rinse it off to the best of your abilities without one. It’s always a fun challenges You can follow the packaging directions, but I usually just double the amount of liquid to quinoa. Sometimes I add more, depending on how it cooks. When the water starts boiling, pour your rinsed quinoa in the pot, and turn down the heat some. Stir every so often. It doesn’t take too long to cook; maybe 15 minutes. While it’s cooking, I usually add some spices to taste! After that time, remove from heat, let it stand for about 5-10 minutes and fluff it with a fork.

In the middle of cooking quinoa, your timer will go off for the veggies. Take them out and add the kielbasa in. Give it all a good mix. Put it in for another ten minutes. I usually then take it out, mix everything up once more and stick it in the over another 5-10 minutes too.

Once everything’s cooked and cooled, assemble!

I usually start with the quinoa on the bottom, then lay the kielbasa and veggie mix on top. To add a little something with it, Mila asks for cheese on top (which makes it better, I’ll admit) and ill drizzle balsamic glaze on top. If I have avocados, I’ll slice some for on top as well.

It’s truly an easy meal that’s packed with veggies and taste so good! Mila, Miss Picky Eater lately, are her whole bowl.

I hope you enjoy this recipe and try it soon! This week I’ll make a new recipe and share how it goes with you guys. If you have any recipes to share for the swap, comment below and I’ll try them out!

Meatless Monday: Spicy Grilled Cheese

Another week brings you another recipe and yes, it’s Mexican inspired again. I can’t help it!

Lately, I’ve been wanting super spicy foods, but hold off with Mila. She tends to like what I’m eating more than what’s on her plate. I wish I could understand her toddler brain. Anyways, during her nap one day this week, I thought I’d experiment. I’ve had a spicy grilled cheese in mind, but haven’t had a chance to make one.

At first I was skeptical and didn’t know if I was going to share, but after tasting it and knowing how simple it was to make, I knew you guys needed it in your lives.

Spicy Grilled Cheese:

  • Pepper Jack Cheese
  • Green Peppers
  • Taco Seasoning
  • Bread
  • Butter

Yes! That’s all the ingredients I used. If I had red onion, I probably would have thrown some in too.

Directions:

First, cut and sauté your green peppers. I like mine to have a little crunch, so use your judgement here. While they’re cooking. Shred your cheese and butter your bread. I always use extra cheese, so again, do what you like best. After you’ve buttered your bread, sprinkle taco seasoning on the buttered sides. I’m probably the worst recipe maker, but I just eyed up how much I put on. Next, lay your bread butter/seasoning side down on the pan. Layer the cheese and peppers, then put the other slice on top. Cook like normal grilled cheese after!

I ended up putting sour cream on top of the sandwich and a little avocado ranch.

You guys, this was SO good. It would’ve been a little too spicy doe Mila at the moment, but maybe when she’s a little older. Normal grilled cheese is one of our go to’s though, so I could easily sneak making both and she’d never know!

I’m going to try really hard this week to make something more complicated or a dinner meatless. I usually just roast veggies, make rice, and add chickpeas for meatless dinners. We’ll see what I can come up with this week.

Meatless Monday: Fiesta Bowl

Let’s discuss my weird obsession with Mexican food. I feel like I’m always craving it and it’s easily adjustable for meatless Monday’s. Maybe it’s my love for rice and avocados, but any time I look for a new recipe, it’s usually what I find.

After a busy day yesterday and a swollen ankle (I hurt it a few weeks ago and it hasn’t gotten any better, actually it’s been worse this last week), I knew I wanted to try something quick and easy. Usually I go to recipes I’ve made before, but last night I was feeling inspired.

A quick look on Pinterest led me to a crunchwrap recipe. Mila and I both LOVE crunchwraps when we go to Taco Bell. I figured I’d give it a go… how hard could it be?

I got all my ingredients ready and even spiced up the rice. Everything was tasting and looking amazing. Let’s just say, I was feeling proud of myself. Until, I got to the wrap and folding part of the meal. Then it all went bad.

Okay. I’m just going to be very blunt, I failed miserable. For about ten minutes, I tried different ways to wrap it. Each time, everything in the middle would fall out making more and more disappointed. After twenty different tries to keep it all together, I gave up. I tasted everything and realized it was all good. Maybe I didn’t need a wrap… so I created what is now known in our family… The Fiesta Bowl.

Since COVID has been here, I’ve realized I’m just amazing at gathering ingredients, seasoning them, and throwing them in a bowl.

The Fiesta Bowl:

Ingredients:

  • One can of black beans
  • One tomato (I used Roma because it’s what I had in hand
  • 1 medium green peppee
  • 1 medium avocado
  • Mexican shredded cheese
  • Sour cream (optional)
  • Avocado ranch (optional)
  • Seasoned brown rice (spices used: salt, pepper, paprika, cayenne pepper, garlic powder, oregano)

It’s a pretty simple recipe and standard ingredients I use all the time. As you can tell if you’ve looked at some of the things I’ve posted. The spices in the rice were amazing. They completely changed the taste of the almost crunchwrap. Unfortunately I didn’t have cumin, but I’m actually glad I didn’t because it tasted so good. The fresh vegetables were refreshing and we have leftovers for lunch!

The longest part was cooking the rice (and figuring out I couldn’t fold tortillas), but it was easy for me with Mila and Max running around. After it was all thrown together in the bowl, I realized I needed to name it something fun after the craziness. Plus, it did really taste like a fiesta in my mouth too.

Another positive with this recipe and really these ingredients in general is Mila loves it and I know a lot of other toddlers who approve too.

Meatless Monday: Spanish Rice

This is a tiny bit of false advertisement. I’m going to give you two recipes because when I made my Spanish Rice, I also added some chicken thighs with it too. It tasted amazing! Mila loved it as well.

So Mila and I LOVE different types of food. Last week, with Cinco de Mayo, we made different Mexican food and this Spanish Rice dish. I will admit, we did order out for Cinco de Mayo, which was…. interesting to say the least. Turns out, you should call waaaaay beforehand when ordering Mexican on Cinco de Mayo, during a worldwide pandemic. Who would’ve known?

Anyways, so this recipe was given to me a couple weeks ago and I figured I’d try it. I love recipes that are easy to make and that are tasty. It’s something I could throw together and walk away from while attending Mila’s daily dinner crisis. This recipe would have worked great without the chicken thighs I added, they needed cooked, so don’t blame me. I also added black beans, which could have just been the protein for the meal. Without going on forever, here’s the recipes.

Without me chatting too much, here’s the good stuff…

Spanish Rice Ingredients:

  • 1 cup uncooked brown rice
  • 1 1/2 cups water
  • 1 can of diced tomatoes and chilies
  • 2 tapblespoons of taco seasoning mix
  • Shredded cheese (optional)
  • 1 avocados (optional)
  • 1 can of black beans (optional

Combine rice, water, tomatoes, and taco seasoning in a large saucepan or pot (like I did). Bring it to a boil. Then reduce the heat to low and cover, simmering for 45 minutes. Remove from heat and let it stand for 5 minutes. If you’re adding beans to your rice, I’d do it before the 5 minute warning so they can get nice and heated up. Fluff the rice up with a fork and add in your extras if you choose so. If not, enjoy as is!

Taco Chicken Thighs:

  • 3 chicken thighs, skinless and boneless (use as many as you need and adjust accordingly, this is what I had left)
  • Olive oil (I didn’t measure. I’ve never claimed to be a top chef, guys!)
  • Salt and Pepper
  • Taco Seasoning Packet (what you didn’t use with the Spanish Rice)

Preheat your oven to 400. While it’s preheating, rinse your chicken thighs and pat them dry. Once they’re dried throw them in a bowl with the olive oil, salt and pepper, and the taco seasoning. Make sure there’s seasoning covering the thighs and place them on a baking sheet. Once the oven is preheated, cook them for about 20-25 minutes. Once they’re done, you could shred them or cut them in strips. I did the latter, which was amazing for us.

This really is a quick and simple recipe you can make if you’re busy. Just set timers for everything and it’ll cook itself, really. Mila really enjoyed the chicken thighs (it’s not fun to convince her to eat chicken breasts) and rice is one of her favorite meals. Yes, rice is considered a meal for Mila. Some days are just a win when she’ll eat anything. It’s a toddler world and I’m just living in it.

So, although I didn’t completely go meatless for this meatless Monday recipe, there’s a lot of options to take the core of this meal and make it a meatless one.

Meatless Monday: Tomato and Mozzarella Grilled Cheese

Another week in isolation means another recipe I’m going to share.

I’ve been low-key obsessed with grilled cheese lately. It’s to the point where different cheeses aren’t even cutting it. In my head, I’ve been coming up with different ingredients to add in my routine quarantine grilled cheese. Sure, there’s probably a recipe like this on Pinterest, but this time… it’s all me (totally hyping myself up at this moment).

Without making my head too big, enjoy this quick, easy, and delicious recipe that I know you’ll love too.

Tomato and Mozzarella Grilled Cheese

Ingredients for two sandwiches:

  • Roma Tomato (2)
  • Fresh Mozzarella
  • Bread (4 slices)
  • Butter
  • Italian Seasoning (to taste)
  • Salt and Pepper (to taste)
  • Balsamic Vinegar (Optional, but highly recommended)

First things first heat up the pan you’re using while cutting up your mozzarella and tomatoes. I made two sandwiches and used two tomatoes and one ball of fresh mozzarella. Salt and pepper the tomato and cheese for extra taste. Butter one side of each piece of bread (normal with any grilled cheese, obviously right?). To elevate this sandwich, put Italian seasoning on the butter side. That way the flavor sticks to the bread and butter. It just seeps into the bread and might be one of the best parts. Place your bread, butter side down on your pan, and layer your cheese and tomatoes too. I did like three little layers: mozzarella, tomato, mozzarella. It stacked up a little high, but after the first flip, I smashed it down a little bit to make it more manageable. At this point, I did think there might be a melting issue, so I turned my oven on 350 F and took out a baking sheet. After the other piece of bread was grilled, I personally didn’t think my cheese was melted enough, so I popped it into the oven for about five minutes until I thought it was melted to my liking. This is a total preference though, but I felt like it made my sandwich way better. After, I diagonally cut my sandwich and drizzled balsamic vinegar over it.

Mila and I ate these way too fast. She’s not a huge bread person, but she made sure to eat her fair share of tomatoes, cheese, and all the balsamic drizzle. We will definitely make this again in the future and I’m planning on trying it with shredded mozzarella cheese. BUT, I’m going to play around with another grilled cheese recipe in the next few days. Think a little spicier, but (hopefully) just as yummy!

I hope you’re able to try this recipe! I’m so proud of how it turned out and was excited to share it with you guys. Before my next grilled cheese recipe comes out, I have another recipe that I didn’t make meatless, but is adaptable to be meatless. So I’ll be sharing that this coming week. Anyways, let me know if you tried to make this and how you liked it!

Meatless Monday: Vegetarian Quesadillas

There’s been two things I’ve learned about myself since the COVID lockdown: I love to cook and I’m a terrible food photographer.

Some days I make these amazing recipes and try to document along the way. Then when I’m done and have already ate, I realize the pictures I’ve taken are awful. It happens and it’s life, but today you’ll be getting badly taken pictures of food and a yummy recipe.

Normally on meatless Monday’s, Mila and I fail on the breakfast part. She loves sausage and eggs, but this morning we had raspberry yogurt and Cheerios on the trampoline. I felt pretty confident tackling the rest of today’s food choices.

After a while of playing outside, we came inside to eat. As you all know, I’ve been obsessed with Pinterest lately so I followed this recipe.

The ingredients I used:

  • Sweet Potato
  • Canned Black Beans
  • Corn
  • Tomatoes
  • Avocado
  • Queso
  • Shredded Cheese
  • Tortillas

A lot of these items can be substituted. Or if you like all the main ingredients and want to make nachos or a burrito bowl, that would be really good too. We normally eat a lot of rice or quinoa, so it was a good change of pace for us.

I followed the recipe as close as I could. Instead of flipping the tortilla over on itself, I just put another one on top. It sort of looked like a Mexican pizza that Taco Bell sells. I still let each side go on the pan to make the cheese melt and get perfectly gooey. It didn’t take long to make or eat. Mila even loved it!

I dipped my pieces in salsa and sour cream. She preferred ranch. Both tasted great.

This meal could definitely be made for dinner. It’s filling and makes you feel warm. We love to go out for Mexican, but since we can’t go right now or if in the future we’d rather just stay home, I’d make this meal again.

I have no idea what’s for dinner, but fingers crossed I can keep our Meatless Monday going.

Toddler Approved Easter Egg Lunch.

Happy Monday everyone!

Mila and I had such a great Easter Day. When she woke up, she immediately asked for ‘bun bun’ and wanted to find her basket. She absolutely LOVED all her gifts, especially the chocolate, and we just had a fun day. I was surprised how much she loved the Easter egg hunt. After the initial one, I had to hide eggs three more times.

Honestly, it was so different than any other holiday, but I loved it. I’ll just spam you with some pictures here instead of making a post later today.

Seriously, such a great day., with the most random pictures ever.

With Easter, well in my house, comes all the hard boiled eggs. For lunch today, I was just staring in my fridge wondering what I could make with them. As usual, I went on Pinterest and found some inspiration.

I saw these little hard boiled egg sandwiches, that I thought would be perfect. Mila isn’t huge on bread for sandwiches or anything. When she eats, it’ll be like random slices of cheese and cuts of turkey and ham. I knew she was really enjoying hard boiled eggs yesterday for breakfast and knew I could put other things on there she’d like.

In my fridge, I found bacon, tomatoes, and avocados. Better known as a recipe for success. I fried the bacon, cut everything up, and built our little sandwiches. I only cut up two eggs, but should’ve done way more.

Of course, I added cheese and different seasonings. I feel like I always use salt, pepper, and paprika.

Turns out, Mila liked the mini sandwiches more than I could imagine. I only got to eat one of them and she mauled the others. Surprisingly, she didn’t even share with Max!

It’s a simple lunch recipe you can make with your left over eggs. The longest part of it was making the bacon and if you didn’t have bacon, it’d still be good with left over ham or turkey from Easter or whatever lunch meat you had in your fridge.

So serious about keeping her food to herself.

We have about four eggs left, so I’ll probably try to come up with something new to do for dinner or lunch tomorrow. If you have any recipes, send them my way!

Tomorrow is Mila’s second birthday! I’m feeling pretty emotional about it, but I know it’s going to be a great day. I can’t wait for everyone to see what we have planned.

If you try the egg sandwiches, let me know. I loved hearing everyone’s go with the French onion grilled cheese!

Meatless Monday: French Onion Grilled Cheese

Scrambling about what to make for dinner tonight? How about a meatless option that doesn’t lack any taste? Well, I’ve found the perfect recipe for you.

On Instagram, I found a guy named @nishcooks. He makes videos of all kinds of different meals that are pretty simple to make. He provides the recipes and the videos shows how he quickly makes them. One video that jumped out to me was his French Onion Grilled Cheese.

The ingredients he uses are :

  • Whole onion
  • Sour dough bread
  • Cheddar (preferably Swiss)
  • Provolone
  • Butter

Well, I didn’t have everything he had specifically so I modified mine a bit. I used one yellow onion, Gouda cheese, and regular wheat bread. It’s what I had on hand, so I figured it’d be fine. I also used salt and pepper to spice the onion.

These were my ingredients after I sautéd the onions. That part took a little while, like forty minutes and lots of butter… so worth it in the end. I grated the Gouda and honestly, I know traditional French onion soup uses Swiss, but the cheese paired so well the the onions and everything.

If I knew how good it was going to taste, I probably would have made way more. Mila had soup, her favorite lately, but stole a few bites of my sandwich. When I last went to the grocery store, I grabbed extra onions to make this sandwich again.

Just looking at the pictures again makes me want to make it right now. I love grilled cheese normally, but the onions just elevated it to the next level.

You guys should definitely try it and let me know how you liked it. If you’re looking for some dinner inspiration and are on Instagram, check out @nishcooks. Happy making!

A Pandemic Pause: Meatless Mondays

COVID-19 has me stressed out. When I wake up, I’m looking to see if there are any updated, then I feel like I’m waiting for two o’clock to see what Governor DeWine has to say, and afterwards I’m reading articles about it all. While taking a minute to myself today, I realized I HAVE to get away from continuously checking up on what’s going on and focus my attention on other productive things.

As any millennial would do, I’m going to share what’s going on by writing what Mila and I are doing to get through this pandemic. So, thanks for reading along, as always…

In January, I started really researching ways to become eco friendly. I’ve wanted to write about some changes I’ve made since the beginning of the year and now may be the time where I finally get to it. Anyways, one change I kept reading about was having a ‘meatless’ day once a week. Many people do “Meatless Mondays” and that’s what I’ve tried to do too.There’s a lot of information about why going meatless one day a week helps the environment. I could probably list and talk about each of them, but here’s a website that’ll do it for me.

I am not vegan or a vegetarian, so this was a new venture for me. When I decided to go for it, I went to Pinterest for recipes and different ideas.

One really jumped out at me because it looked so good AND I knew Mila would try it all together, but definitely eat the ingredients separately. I had everything in my house, besides goat cheese (which isn’t meatless, I know), but I knew where to get it. The recipe is a smashed chickpea and goat cheese wrap found at Parsnips and Pastries.

A few things I tweaked with the recipe was:

  • I didn’t use roasted peppers, just fresh.
  • No mircogreens or sprouts. Spinach!
  • No basil.
  • I used different spices as well that I use with almost everything.

Mila ate so many olives, plain chickpeas, and the goat cheese. I just let her eat whatever she wanted and didn’t push the wrap on her. She did like the filling, but preferred to pick and eat like usual. I REALLY loved this recipe and how it turned out. It’s made me excited to try more vegetarian and vegan meals.

I actually made this last week, but am going to try a different recipe tonight. I’m out of avocados right now and am like not wanting to go back to the store, so I’m going to be creative in what I make for tonight. Maybe this with some tweaks.

A little mom/parent tip for those with upcoming toddlers… just know however healthy and tasty of a meal you make, your toddler will probably prefer to something like this instead.

If you have ANY suggestions or meatless recipes you’d like to share with me, I’d love to try them out. Eventually, I’d like to do Meatless Mondays with one meal completely vegan. I’m trying to take stepping stones in doing a vegan day. The three things that are getting me are eggs, cheese, and milk. MIla and I consume all of them everyday. We’ll try to do better, but give us time.

While writing this, I can definitely see why bloggers have a hard time just sharing their recipes. Food invokes wanting to share more. I think during this time of crisis that our world is going through, it’s nice to connect with each other and see how we’re all getting through.

I have some other things I’d like to share with you guys this week! Especially a craft/cause Mila and I are going to do this week. Another thing I’d like to know or get tips on is not being afraid to go to the grocery store to get the essentials. I really just need some fresh fruit and veggies, so maybe I’ll start searching with what I can do with my canned items.

To conclude this ever long pandemic pause, I hope you all are feeling well and are making space for yourself through all of it.