Sunday, December 16, 2018

What's cooking this week?

Dear El + Em,
Things are getting real "Christmasy" and real exciting around here! We saw Santa TWICE this past week....once at Grandma's job and a second time at an awesome model train show that we went to. Last night we went to Chloe and Corinne's house to make gingerbread houses, and today I plan to start our first batch of Jelly Buttons for the year! Exciting!
XO, Mom
There is still so much to be done....mostly gifts to be bought and wrapped. YIKES! I'm not one of those people who have that done early. I've never been, yet this year I feel more behind than usual. Oh well, it always comes together in the end, but this week is going to be a super easy week of dinners. It's a pretty unimpressive lineup of meals, but I'll share anyway...

Monday:  Hummus Pizza (it's been too long)
Tuesday: Tacos!!!
Wednesday: Turkey Bacon BLT's on pretzel buns (Ella and I are going to a Christmas concert)
Thursday: Steak for Hubs and Mac n' Cheese for the girls (I have a Christmas dinner thing with some work peeps)
Friday: White Pizza (IF I get out of work at a decent time we may shape it into a snowman....just maybe)

Happy Sunday!
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Sunday, December 9, 2018

What's cooking this week?

Dear El + Em,
This weekend has been quite eventful and it's not even over! It started with a visit to the horse farm with pony rides AND hayrides. Then, we took a trip to get late night donuts and hot chocolate in our jammies, followed by driving around and looking at Christmas lights. Now it's Sunday, and we've got a cozy home day planned. Let's get the Christmas movie marathon started!
XO, Mom
I'm still learning how to use my instant pot. Tonight I'll be stepping up my game and making a pot roast for the whole fam. Hopefully it's good! Pot roast isn't usually my "jam", but the video for the recipe makes it look really yummy. Turns out, I'll be "instant potting" for most of the day in order to better prepare for the week ahead.

Monday:  Vegan Lentil Soup (never had a chance to make this last week)

Things went a bit off-course last week for a lot of reasons, mostly falling wayyyyy behind at work. Luckily I'm a pro at improvising and figuring out how to switch things up at the last minute. This week I've got to do a little bit of prep beforehand in hopes that I'm able to still get dinner together on the late nights. The black beans and shreddy chicken will be ready to go for Tuesday and I also plan to make Monday's dinner today. Looks like I'll have that instant pot fired up for most of the day, but I know it will be worth it!
Have a Happy Sunday!
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Sunday, December 2, 2018

What's cooking this week?

Dear El + Em,
We are back to our normal routine and in full-blown holiday mode over here! Today was our first day home to really decompress after our trip and a long week of work and school. What a day! I know you love each other very much but it would be super helpful for ALL of us if you got out of each others personal space! Just a lil' tip from Mom...but what do I know?!
XO, Mom
*Side-note....even if it ends terribly, I do appreciate the chance to get a sweet photo like the one below before things go downhill!
UPDATE: The instant pot is phenomenal! So far, I'm really impressed. I went with the 6 quart Duo and LOVE it. I used it for 3 different dinners last week and I'm looking forward to using it more this week. The other day I literally raided our library and checked out every book they had pertaining to instant pots or pressure cookers. Obsessed. Here's what I've got planned...

Sunday: Sunday Sauce with ravioli 
Monday: Pastina soup with carrots for the girls and a veggie burger for me (Ella requested that I put hummus pizzas on hold for a little bit)
Tuesday: Sweet Potato and Black Bean Tacos
Wednesday: Vegan Lentil Soup and Steak for Hubs
Thursday: Taco Pasta (Hoping the girls love this)
Friday: Skinny Crack Chicken (a recipe from THIS book)

I'm trying to keep the week somewhat light again...also I'm thinking there should be lots of leftovers to have for lunch through the week too. BONUS!
Enjoying the view AND my fave movie! 
Have a wonderful Sunday!
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Tuesday, November 27, 2018

"Antipast" Repost

It's been SIX years since I posted my Mom's yummy recipe and I still don't know how to say it. I'm realizing that the correct way is probably "antipasto", yet I swear I've hear Giada say "antipasti" (maybe I imagined this). ALL throughout my life....Mom (and the rest of the fam for that matter) has called it either "antipasta" or just "antipast" for short. I'm pulling an executive decision and going with that! Since we're in the midst of the holiday season, I thought it was time for a repost. Absolutely nothing has changed as far as the secret formula for this deliciousness....BUT this year I opted to hold out on the romaine lettuce for two reasons....
1. I feel like it ends up getting soggy when it comes to leftovers
2. It's apparently contaminated again

Sooooo....I decided to pass. I also seasoned the dressing a little differently, but otherwise I didn't mess with what works. It is VERY tried and true! I promise it will be a big hit AND it is just as good for breakfast the next day! #traditions

(*Sidenote - if anyone has one of those GIANT old school, light green tupperwares they would like to pass on to me that would be super. The aluminum tin is not the classic Rose Scoma way to make this!!!)
This fed a crowd of over 20 people the other day - with leftovers to spare!!!

You will need:
*chop into half inch cubes
(get salami from the deli counter....ask them to cut it in one or two large chunks)
-1/2 lb. of genoa salami
-1/2 lb. of hard salami  
-1 large link of pepperoni (or 2 small links of pepperoni) ***Make sure you peel off the casing

*chop into half inch cubes
-Wedge of sharp provolone
-Wedge of soft/mild provolone
-Large block of mozzarella (part skim)
-Large block of cheddar

-4-6 stalks of celery (slice in half then chop)
-2 carrots (slice in half then chop)

-3 cans of extra large black olives (drain....slice in 3)
-2 jars of small green olives (no pits...drain...slice in half)
-2 jars of marinated artichoke hearts (slice them if they aren't already quartered) ***USE THE JUICE
-2 cans of regular artichoke hearts (quartered) - DRAINED
-2 small jars of sliced marinated mushrooms ***USE THE JUICE
-2 cans of regular (non-marinated) mushrooms (sliced) - DRAINED
-2 jars of DRAINED sliced pimentos

-olive oil
-red wine vinegar
-balsamic vinegar (this is my addition)
-Italian seasoning - oregano, garlic powder....whatever you like (also my addition)
-Italian bread

*Sorry to get all "shouty" about the draining, and non-draining of liquids - but this is VERY important!  (There I go again.) put everything together, meats, cheeses, veggies...and very carefully the canned/jarred ingredients (paying close attention to what gets drained, and what doesn't).  

The dressing is obviously made up of the juices from the marinated artichoke hearts and mushrooms + olive oil and red wine vinegar (to taste).  My mom doesn't add any extra seasoning...she keeps the dressing simple...but I threw in a little oregano and garlic powder because I'm an animal. 

Toss it all together, let it sit in the fridge for about 30 minutes before serving with bread....and enjoy (even though I know you will have already been picking on it during the whole prep process)!!!!
Chop up the meat and cheese the night before to help with assembly on the day of! 
Watch out for olive snatchers!
Okay, I lied...I threw on a little parmesan cheese too....but this isn't necessary!
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Sunday, November 25, 2018

What's cooking this week?

Dear El + Em,
Our Thanksgiving trip to NY was amazing! You both had an incredible time visiting with friends and family. You loved the leaves, climbing all the stairs, playing in all the basements/playrooms and spending time with so many people who love you both so very much! We just got home tonight after a long day of traveling, and you're both tucked into bed and sound asleep. I'm over here trying to figure out how to plan healthy meals that we ALL will enjoy this week. After that...I'll be joining you in dreamland! Thank you both for being the sweetest little travelers there ever were.
XO, Mom
What's cooking? Wait! Do I really have to cook? What I really mean I really have to eat?! I'm  SO full. Full from Thanksgiving dinner and then the subsequent delicious leftovers....but also just full overall from...eating New York. Yup. I ate New York. 

Looks like I'm cooking LIGHT this week! I'll at least try to keep it light for myself, and bulk it up for the rest of the fam. This week also kicks off a TOTAL game-changer! My Instant Pot arrives on Monday (at least it better), and I plan to put it to use right away! 

Here's what I'm thinking...

Sunday: Red Lentil Pasta w/ Homemade Spicy Tomato Sauce and Spinach (the girls will have with butter/EVOO and some broccoli)
Monday: Hummus Pizza
Tuesday: Instant Pot Refried Beans (I'll have over cauliflower rice....prob make burritos for the rest of the crew)
Wednesday: Instant Pot Ramen
Thursday: Greek Chicken Bowls (I'm going to attempt my first creation in the instant pot)
Friday: Veggie Pizza for me and steak for Hubs

Besides attempting to make up for a week of indulging, we will be over here getting our lives back on track and of course decorating the house for Christmas! Yay!
I hope you all had a wonderful Thanksgiving and that today you have a festive and restful Sunday!
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