I’m a bit of a foodie.  Which is really just a cutsie way of saying that I’m hungry and eat a lot.  In fact, the board I have with the most pins is my delicious noms board, and it’s the only one serious enough to warrant a period in the title.

  I’m mostly in charge of the menu planning because while D is actually a really good cook, he kind of doesn’t care if he eats or not.  Think of it like this: I am a cow that grazes all day, and he is a snake that eats one lump of oatmeal and is set.

Anyway, I was hungry and made a pizza inspired by this pizza.

Top whatever dough tickles your fancy with mozzarella, shredded chicken (I grabbed one of those little rotisserie ones and it was good!), spinach, artichokes, sun-dried tomatoes, feta, and green onion.

Then don’t forget to forget to take a picture of the finished product.

The point of this exercise was mostly to milk you for more pizza recipes because I’m a lazy foodie and pizza is easy.  Got a favorite?  Please link below!

There are exactly two meals I’m capable of making that D will actually put in a request for.

One of them is this sandwich.  Yep, a sandwich.  Evidentially my culinary skills are less than astounding.

I stumbled across this pic while scrolling through my phone looking at pictures of little Toby.  Thank you all so very much for the sweet comments.  Truly, will anything break your heart like losing a pet will?

 If you happen to be in a sad place, and in need of a comfort sandwich, grab these items:

everything bagel

cream cheese

green onion

tomato

spinach

bacon

sprouts

salt and pepper

Toast the bagel, stack all the above, and there you have it!  D’s favorite sammich.

Realized the other night that my “eats” category has been severly neglected of late, so I decided to snap some pics while making dinner.  We eat quite a bit of fish, even though neither of us love it.  We hear it’s heart healthy and good for tissue and muscle development.

~flexes~

When cooking fish, my main goal is to cook it so that the final product no longer tastes like fish.  So, pull out your filet, and add your favorite generic brand seasonings.  (We like spicy.)

Then just stick it in the oven at 350 for 20 minutes, or until it easily flakes when forked.

I had found a recipe for cilantro lime rice on Pinterest that I’d wanted to try because I do love me some Chipotle.  And thought it might be tasty with our spicy fish.  So once the fishy is in the oven, grab:

1 cup extra long grain rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tsp vegetable oil

1 helpful sidekick to hand you measuring spoons

Then in a small pot, add rice, water, 1 tsp oil and salt.  Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Turn off the flame and keep covered an additional 5 minutes.

In a medium bowl, combine chopped cilantro and lime juice.

Begin to worry that your fish might still taste like fish, so add more butter and seasonings mid-bake.

Add your now-finished-cooking rice and remaining oil to the chopped cilantro and lime juice.  Toss until completely mixed.

Your spicy fishy should be done baking by now, so plate everything up and nom!

The rice turned out great and tasted just like Chipolte’s.  I will definitely make again!

Well, it’s technically any sort of fruity juice mixed with tonic water.  This is just what we happened to have in the fridge at the time of posting.  He really loves it if we have some grapefruit and cranberry juice on hand.

Makes my mouth pucker just thinking of it!

But I must admit that through this heatwave we’ve been having, hitting triple digits every day all week, sipping on something so tart and tangy is wonderfully refreshing.

We had somewhat of a break (and by ”break”, I mean “the grass wasn’t spontaneously combusting”) in the sweltering Kansas heat the other night, so we decided we could brave the elements long enough to grill our dinner.

And by “we”, I mean “Tex”.

I just grabbed and cleaned four chicken breasts, one zucchini, one squash and one red pepper. 

Then very lazily cut them like this:

To the plain ol Kroger brand original flavor BBQ sauce, I added about a teaspoon of orange zest and two tablespoons of orange juice.

And when Tex wasn’t looking, I snuck in a shake or two of ground ginger.

Then when he was looking, I gave him a booty shake just to throw him off. 

Then I sent him out into the inferno with his grillin’ tools.

Just brush the chicken with the BBQ sauce every time you turn them over and do the same with the veggies and Italian dressing.  (Dressing not pictured.)

It was a nice citrus-ey twist to the same ol, same ol.

But a word to the wise?  Take it easy on the zest, as it can add a hint of bitterness to the finished product.