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A Life From Scratch.

A Life You Adore Around A Table You Love.

Easy shrimp and avocado bowls

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So, I’m totally fascinated about how moms who are home eat lunch. And actually, how all people eat lunch. 

Like, I really want to know. Do you make a point to each lunch everyday? Do you pick up lunch? Make it?

I remember playdates with other moms when our little ones were little and not in school and no one would like, eat. And I wanted to legit die. I’m all, can I eat Timmy’s chicken nuggets? Or at least get a Welch’s fruit snack?

I also remember back in my traditional working days getting an hour off to eat lunch, and I would take the whole hour and it was glorious. Does that even happen anymore? Can you ever disconnect from your job? 

Lunch is a big part of my day. I basically think about it every minute post breakfast. I get anxious if there is an appointment around lunch time that does not involve lunch because I need to eat. The time I tried Orange Theory at 12:15 was the last time I tried Orange Theory at 12:15. 

I’m not sure if this is the norm though? 

Many days I do pick up something. Salads on the go or, as all my loyal Instagram followers know, I have a bit of a Roti fetish. (Like will drive completely out of my way Roti fetish. It’s fine). Leftover soup is always good too! But from time to time I really enjoy ‘making’ a lunch that feels a bit more special. But let’s be honest, I don’t really want to cook cook because that is for dinner time. More just assemble.

And that is why I LOVE the Fresh Express Salad Kits. I get the Asian one often, and the doctor it up a bit with my own stuff. Sometimes spicy shrimp, sometimes rotisserie chicken. I throw in cucumbers and avocado and extra cilantro and lime. The dressing is straight from the salad kid and oh so delicious. Bam, the most beautiful and easy shrimp and avocado bowls. 

Totally a lunch that feels a little elevated but still comes together in just a few minutes. 

So tell me, are you doing the same? What are your favorites spots to grab a quick lunch? I’d love to get some new ideas! 

Easy Mac & Cheese

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Sometimes I feel like mac and cheese recipes can be a bit over done. So. Many. Pots. So. Many. Cheeses. Anyone know what I mean? It seems like so much effort for what should be just a basic delicious go to side.

Then I found this easy mac and cheese recipe. And I’m hooked.

With grilling season around the corner it’s so great to have a few go to sides that work well with all the delicious meats you’ll be pulling off your grill. And boy does this mac and cheese fit the bill. It’s incredibly delicious in the most basic of ways, which I feel is how mac and cheese should be. Aside from cooking the pasta, you’re using one pot. And you’re using one cheese. Sharp cheddar, which is the best in my opinion. Let’s not forget he panko bread crunchy topping which is not only EVERYTHING but also easy.

We love serving this next to my mom’s brisket WHICH is coming to the blog by popular demand this Friday. YIPPEE! Stay tuned my friends. It’s a good one. Paired with this mac and cheese and a spinach berry salad and BAM. Your go to summer entertaining plan is complete. 

EASY MAC & CHEESE
Recipe from Babble

INGREDIENTS:

2 1/2 cups elbow macaroni, cooked and drained
2 tablespoons butter
1 clove garlic, crushed
1 teaspoon onion powder
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese
2 cups panko breadcrumbs
1/2 cup butter, melted

DIRECTIONS:

Preheat oven to 400 F.

In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about a minute or so. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish, I used a 9×13 dish.

In a small bowl, stir together the breadcrumbs and melted butter and season with salt & pepper. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.

Mocha Ice Box Cake

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Oh Ina.

I knew I loved you.

But then I try a recipe of yours like this Mocha Ice Box Cake and I love you even more than I ever thought I could. You just make it so. damn. good.

Take this cake for instance. Doesn’t it look lovely? And full of effort? Maybe even intimidating. 

YOU GUYS. It’s so easy to (literally) whip together. It does takes a bit of premeditation as the cake needs to sit over night, but, it’s all worth it. If you are hosting Saturday you can whip this together during the day Friday, let it hang out all night, and bam. You are the most impressive hostess in town! 

But you already knew that, didn’t you.

Happy Friday everyone! Make this cake – even if it’s only for yourself. (Which basically happened in my own home).

MOCHA ICEBOX CAKE
Recipe from the one and only Ina Garten

INGREDIENTS:

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua (yes I included this and fed to my boys. It’s fine.)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, use Tate’s Bake Shop as they are so good and easily available in stores!
Shaved semisweet chocolate, for garnish

DIRECTIONS:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. This took about three to four minutes for me to come together.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (Break up some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap or foil, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Philly Cheesesteak Burgers

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You guuuuuuuuys.

What is it about the first grilled meal of the season that just feels so magical? I was like practically dancing around my kitchen and grill I was so happy to fire it up.

I love a good simple meal that is easily prepped with minimal ingredients and relies on the grill doing most of the work.

Bonus if it’s a burger. A Philly Cheesesteak Burger to be exact.

Oh my heavens friends. This one could not have been easier. Lean ground beef mixed up with McCormick’s Montreal Steak mix and a little worchestershire sauce. Onions and peppers sauteed on the side. Provolone cheese melted on top. And of course, pretzel buns for the win. 

We inhaled these. Gosh it’s good to miss grilled food, don’t you think? Makes it all taste that. much. better. I bet if I made this exact same recipe come September they would still be awesome but there is something about that first grilled food. 

Yippee to grilling season kicking off! It’s just the best. 

PHILLY CHEESESTEAK BURGERS
Recipe from McCormick’s Seasonings

INGREDIENTS:

1 lbs leab ground beef, I used organic grass fed beef
2 TBS or so McCormick’s Montreal Steak seasoning
Few good splashes of Worchestershire sauce
olive oil
1 green bell pepper, sliced thin
1 onion, sliced thin
4 slices provolone cheese
4 pretzel buns, or any buns you choose
ketchup for serving, options

DIRECTIONS:

Preheat your grill to medium/medium high heat.

Mix beef with seasoning and worchestershire sauce and form four even patties. Grill four to five minutes a side. The last minute or so of grilling, add you cheese. You can also toast your buns at this point.

Meanwhile, get a little olive oil going in a skillet over medium heat. Saute your bell pepper and onion slices until softened and slightly browned.

Top burger with onions and peppers and ketchup if you choose.

Enjoy it!

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