Sunday, May 31, 2009

BSI: Corn (Banana Corn Fritters)

Please keep those votes coming for my brother! He had a phone interview with Murphy-Goode on Friday and it went pretty well. They told him the next time he'd hear from them was if he made it into the finals. Also, they extended the deadline date by almost a month so that means a lot more competition! Thanks so much for all your guys' support already, we both really appreciate your help in this amazing opportunity!

I looked and looked for corn recipes in preparation for this week's BSI. I looked in bookmarks, on websites, in e-mails, and through my magazines and cookbooks.

I found two that I liked, one on a website and one in a cookbook, so I combined them to make this savory side dish.

3/4 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 mushed up banana
1/2 cup frozen corn
1 egg
2 Tbsp milk
oil for frying


Put frozen corn in a dry high-sided skillet and saute over medium high heat until the corn starts to get a hint of brown color. Mix all ingredients (except oil for frying) in a medium mixing bowl. Add corn after it begins to brown.

In the same pan used to cook the corn, add about 1/4" oil for frying and bring up to temperature. Drop batter in 2 Tbsp sized fritters into the oil. Cook for about 2 minutes each side, they will brown and crisp up on the outside, and fluff up a bit from the baking powder. Move to a paper towel lined plate to soak up any excess oil.

This made 10 fritters and they are so yummy! They're kind of a cross between hush puppies, corn bread, and maybe banana bread? The cinnamon and bananas add a really great dimension your taste buds just aren't expecting. There were a couple bites that had a chunk of warmed banana and they were just great, as were the bites with the slightly browned corn kernels.

These could be dressed up with exotic dipping sauces for an appetizer or side dish. I could see making a tomato based sauce, almost like a salsa or a creamy one using sour cream. They're good just on their own, too!

Thursday, May 28, 2009

Steak Stir-fry and Leftover Meat Ideas

First, and foremost, let me again remind you to please keep those votes coming for my brother! Thank you for your votes already, they're working! He updated you guys in the comments section to let you know he received a call from Murphy-Goode to submit proof of his credentials and eligibility to work in the US, along with some writing samples. He has a 30 minute phone interview tomorrow, too! Keep your fingers crossed!

Next is pretty exciting news, too! Mara at What's for Dinner? featured my Spaghetti Squash Boats as a "Guest for Dinner" on her blog! Thanks again, Mara! :) Don't forget, she's still having a give-away for her adorable food blogger charms until June 1st, or you can purchase them outright for only $7! What a steal! I have the little laptop one en route to me as we speak, I just couldn't resist!

My give-away is still going on, too! Guess the number of pistachios for a chance to win a 1 year subscription to Taste of Home magazine! You have until June 1st!

Finally, remember BSI: Corn ends this Sunday, so get your creative corn recipes into Sophia at Slurp and Burp! She's giving away adorable funky socks and a cute little case to the winner!

Tonight's dinner was a stir-fry using up a ton of veggies in the fridge and leftover steak from Johnny's parents' house on Monday.

Served over white rice was:

1 large carrot
1 small head of broccoli
1 cup string beans, cut in 1" pieces
1 small green pepper
<1/4 cup chopped onion
1 small zucchini, quartered and sliced
1 stalk of celery

I sauteed these in a stovetop wok with a drizzle of olive oil over high heat for about 4 minutes. Next, I poured in a mixture of about 3 Tbsp each of water, Hoisin sauce, and reduced sodium soy sauce. I let this reduce for about a minute, and then in the final minute threw in slices of 2 leftover steaks and about 1/4 cup of roasted peanuts.

Stir-fries are a great way to use up not only vegetables, but leftover meat. It gives you the freedom to cut the meat in smaller pieces and add it at the end of cooking, so it doesn't get dried out and overdone. Had I used this steak in another method, it would have easily become very tough and dry, but it remained moist and tender heated only a minute with the veggies at the end.

Other great ways to use up leftover meat include:

Stuffed Peppers! Use any pre-cooked meat and mix with veggies or rice. Stir in cheese or spices to make the meal have a different taste each time. Spoon the mixture into a half of a green pepper, and top with sauce or gravy and bake in a 350° oven, covered, until the peppers are tender, usually about 30-45 minutes.

I've made two versions of stuffed acorn squash, found here and here. The squash microwaves quickly and you can use literally anything to fill the cavity where you've scooped out the seeds. Couscous, quinoa, small noodles, rice, and any veggies or meat you have on hand. The possibilities are endless!

Pot pies are an excellent way to use up both red meat and poultry. Mix the meat with a gravy and your choice of fresh or frozen veggies. You can buy the frozen pie crusts in the pack of 2 and simply flip the 2nd crust upside down as the "top," and crimp the edges together. Either bake then, or freeze for later! My mom always makes turkey pot pies with all the Thanksgiving leftovers, killing two birds with one stone!

Soups! I've made way too many to link to, so you can either search (up at the top), or come up with your own ideas! I usually start with my "big ass pot" and fill it with a mixture of veggies on hand. Carrots, celery, onions, potatoes are staples. Then, vegetable stock and sometimes rice, barley, pasta, to bulk it up. I usually use a store-bought rotisserie chicken, but you could use any meat on hand. Just add it to the pot last and let it come up to temperature. This is another post-Thanksgiving and Christmas turkey user-upper.

Sweetie Pie's cabbage nests are fantastic for new flavors and ideas. I've made them with sausage and I've made them with chicken. Simply roast the cabbage and any veggies in the oven. Then, assemble, putting the meat of your choice, sauce, gravy, etc. on top and bake. You could add cheese during the second bake, or even top it with a fried egg, which Sweetie has done before, but I've yet to try!

Savory bread pudding is a relatively new introduction to my repertoire of using up leftover meat, but it's a great one! Use up your old bread, use up veggies, and use up meat. Smother it with eggs and cheese - could anything be better, or easier? It also scores bonus points for being a one dish meal and the ability to throw it in the oven and forget about babysitting it!

Throw it on a salad! I've put everything from leftover steak cut in strips, chunked up ham, chicken breast, tuna, shrimp, and Morningstar burgers on a salad. It's so easy to fluctuate the toppings and dressing choice to compliment the extra protein you've thrown on top!

If all else fails - add eggs! You can mix meat with your egg sandwich in the morning, throw it in an omelette, or make a skillet frittata for dinner! Eggs are a great way to use up leftovers from breakfast to dinner and everything in between!

What is your favorite way to use up leftover meat, or any other leftovers for that matter!? I'm always looking for new ideas because I get bored of meals very fast. I hate repeats and I can't eat the same thing twice in a row or I get tired of it and have to avoid it for a few weeks (or months).

Monday, May 25, 2009

Pineapple Sour Cream Pie

I like bringing things to people's houses when they're having us as guests. Johnny's parents have us as guests usually every Sunday, but I try to bring things for birthdays, Thanksgiving, and other holidays, like Easter.

Memorial Day is no different! I'm pretty confident in Johnny's mom's abilities to provide more than enough food, but I couldn't help myself from bringing a unique, new dessert to try out.

Pineapple and sour cream. Sounds like an unlikely duo, but I have faith.

1 1/2 cups Graham cracker crumbs
1/3 cup margarine, melted (I used Smart Balance and reduced to 1/4 cup)
3 Tbsp sugar (I reduced to 2 Tbsp)

1/2 cup sugar
1/4 cup flour
1/2 tsp salt
2 1/2 cups pineapple; crushed and undrained (I used fresh, cut in little pieces)
1 cup sour cream
1 Tbsp lemon juice
2 egg yolks, beaten

2 egg whites
1/4 tsp cream of tartar (I omitted because I don't have it)
1/4 cup sugar

For crust, combine crumbs, butter, and sugar in a bowl until mixed. Spread out into a 9" pie pan. Bake crust at 375° for 8 minutes.

Combine sugar, flour and salt in a medium saucepan. Stir in pineapple, sour cream, and lemon juice; cook over medium heat, stirring until mixture comes to a boil. Cook 2 minutes and stir 1/2 cup of the hot mixture into beaten yolks to temper them; pour yolk mixture into the saucepan and cook for 2 more minutes, stirring constantly. Cool slightly. Spread mixture into the crust.

Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling taking care to seal the edges (Paula Deen stresses this importance a lot).

Bake at 350° for 12-15 minutes, or until golden brown.

Don't forget to enter my give-away for a chance to win a 1 year subscription to Taste of Home, you have until June 1st!

Please take a minute to vote for my brother in the "Really Goode Job" contest. It's a great opportunity for his career as a CIA graduate chef and Certified Wine Professional!

Check out Sophia's blog, Burp and Slurp, for this week's Blogger Secret Ingredient (BSI) choice!

*sorry about the pictures* - I tried a new room with different lighting and it didn't work out so well, too grainy!

Saturday, May 23, 2009

Give-away #5 and a Teaser

If you haven't already, please go vote for my brother! This is an amazing job opportunity to help further his career. He's already worked so hard towards the proper cooking and wine schooling - this would help jump start him in the right direction! Thank you!!!

It's time once again for "Dinner at Christina's monthly give-away on the 23rd!!!"

Up for grabs is a 1 year subscription for Taste of Home magazine to be delivered to your home. All you have to do is leave a comment with your guess of how many pistachios are in this glass and link back! The closest guess, without going over (and that has linked back) will win! U.S. residents only, please! I'll post the winner June 1st!

Tomorrow is the due date for BSI: Kabocha. Get your entries into Maggie at Say Yes to Salad! ASAP!

Mara's dad made the COOLEST food blogger jewelry (!!!) and she is hosting a give-away for them at What's for Dinner? I have my heart set on the little laptop! You can also order them outright for only $7. See her blog for pictures and more information!

Cyndi at So Much More than a Mom is hosting a whopping $75 gift certificate give-away to be used at Jumeau! Check it out!

And now for the teaser! Here's a picture of the delicious Spaghetti Squash Boats we had for dinner last night (and leftovers tonight)!

They're going to be an upcoming "Guest for Dinner" post on What's for Dinner? so keep your eyes peeled for the post and recipe!

Thursday, May 21, 2009

Pulled Pork Sandwiches

If you haven't already, please go vote for my brother! This is an amazing job opportunity to help further his career. He's already worked so hard towards the proper cooking and wine schooling - this would help jump start him in the right direction! Thanks so much!

Also, don't forget this week's BSI, being hosted by Maggie of Say Yes to Salad!

Tonight's dinner is another crockpot meal, courtesy of A Year of Crockpotting. Boy, she's great! I love how the meals are divided on the left into categories - makes it super simple to go directly where you need.

I had a 2 pound boneless roast defrosting, so I headed over to pork. I'd already made the peanut butter pork and know it's delicious, but wanted to try something else! I settled on pulled pork BBQ because we always go out for that, but I could make it cheaply at home with some yummy sides.

By the way - I've re-introduced nuts back into my diet and I'm fine. Lordy, there would have been a problem if I found out I was allergic to nuts. I couldn't even think about it too long, made me feel all panicked - "NO nuts for the rest of my life?!" I started craving Reese's peanut butter cups and cursing myself that I should have savored the last one literally like it was my last one!

Ok, ok... back to pork, sorry! Stephanie's recipe called for 4 pounds, but I had 2 pounds, so I cut the rest of the recipe in half. It still made TONS, though!

2 pound boneless pork shoulder or roast
1/2 onion, sliced in rings
1 cup ketchup
1/4 cup warm water
1/8 cup apple cider vinegar
1/8 cup brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco (I left out)
1/4 teaspoon kosher salt

Trim meat, place in crockpot. Add sliced onion. Squeeze in the ketchup, then pour the warm water in the ketchup bottle and shake. Pour the ketchup-y water into the crockpot. Add vinegar, brown sugar, Worcestershire, Tabasco, and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.

I cooked it on low for almost 9 hours and it was yum! Johnny moved the pork into a big bowl and shredded it easily with two forks and then put it back in the crockpot with the sauce and the onions. We served right out of there with tongs onto toasty buns!

Served alongside the sweetest, juiciest 19¢ per ear corn in the world and baked beans. Oh - and a big ole glass of sweet tea!

Wednesday, May 20, 2009

Chef Michael (Please Vote!)

I have a really big (and quick!) favor to ask of you guys. If you could please go here and vote for my brother in the "Really Goode Job" contest!

I've already told his story with food and wine here and he's shared a recipe with everybody here.

This is a great opportunity for him to boost his career even more. Here's what he'd be doing and here's what he'd receive if he won!

Just watch his video, vote and make sure to confirm your vote in the e-mail they send!

Thanks so much! We both really appreciate it!

Tuesday, May 19, 2009

Chicken and Barley Salad

Dinner tonight was a combo of two great recipes I read on two great blogs today! Biz's crab salad, found here and Laura's bulgur salad found here.

Mine consisted of:

1 chopped green pepper
1 Tbsp finely minced onion
1 clove garlic, minced
1 1/2 Tbsp light mayo
2 Tbsp lemon juice
1/2 lb. cooked chicken
1 tsp Worcestershire sauce
1 Tbsp dijon mustard (I used yellow - see below!)
1 tsp honey
1/2 cup thawed green peas
1 1/2 cup cooked barley

I cut all the veggies up and put in a bowl with the dressing ingredients. Then, I stirred it all together with the chunked up cooked chicken. I tasted it and decided it needed a little more "beef" to it - so added the barley.

Everything was served atop a bed of Romaine lettuce.

HOWEVER - Johnny and I don't really like yellow mustard. I keep it on hand for a squirt on a hot dog, or occasional recipes. I put way too much in this and it was supposed to be dijon mustard anyways. I put some honey in, hoping it'd balance out but it didn't. The overall dish was way too overpowered by mustard, so we only ate a little bit. Bummer! But, now I know for next time!

Then, we went for a 30 minute bike ride because the weather could not be more beautiful. And ... dinner at Sonic! Wooo! haha I haven't had Sonic since I moved here, but they always tease with the commercials. There's a new one in Lockport so we drove over to check it out. Pretty good, except they have a different ice, which in my opinion is one of the best parts of Sonic - the little pebble ice!

Monday, May 18, 2009

Roasted Veggie Cabbage Nests

Sweetie Pie's cabbage nests made another appearance at our house tonight! They are so versatile, I switched them up a lot since I made them last time.

This particular version calls for:

1 small head of green cabbage
2 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp grated Parmesan cheese

1 small bunch of broccoli
2 carrots
2 stalks of celery
1 green pepper
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

2 cups water
1 vegetable bouillon
2 Tbsp corn starch
1/2 lb. chicken breast, cut in bite sized pieces

First, cut the cabbage in thin strips, and separate out into ribbony strands in a medium mixing bowl. Beat two eggs and pour them over the cabbage, along with the salt and pepper. Mix this around until everything is coated with the egg mixture. Then, plop two evenly sized "nests" onto a foil-lined baking pan that has been sprayed liberally with Pam.

Next, wash and cut the remaining vegetables. Rinse out the mixing bowl and use it to toss all of the chopped veggies in a couple tablespoons of olive oil, and the salt and pepper. Toss to coat everything evenly, and then spread the veggies along the open aisles of the baking pan, between the "nests."

Bake everything in a 425° oven for 20 minutes. The vegetables will all be roasted and tender, and the cabbage beginning to turn a little brown.

While the veggies were working in the oven, I poured 2 cups of water into a high sided skillet with 2 Tablespoons of corn starch to act as a thickening agent. I stirred this around until everything was dissolved, and then plopped in a vegetable bouillon cube. I cut up 3 thin sliced chicken breasts, which equalled about 1/2 lb. into bite-sized pieces. Once the bouillon was dissolved, I threw the raw chicken into the sauce and let it cook in there.

Over medium heat, this only took about 8 minutes, so I let the sauce just sit on low heat and stirred it occasionally until the roasted veggies were done. This kept the chicken juicy, and let the gravy thicken.

I plated each nest first, then divided the roasted veggies over top. Last, I spooned equal amounts of chicken and some of the gravy over everything.

The vegetables were absolutely delicious and SO full of flavor, even though they were just seasoned with a little salt and pepper. The oven roasting really adds a different dimension, and the gravy tied everything together.

This was surprisingly filling, considering about 90% of it is vegetables!

Maggie at Say Yes to Salad! is hosting this week's BSI. Head on over to see what she chose...

Saturday, May 16, 2009

Chicken and Brown Rice Casserole

As you know, I have to cook whey-free for Johnny's sake. I've already battled that and now it's second nature to me. But, now I have a whole new list of things to avoid. I've been getting hives here and there, so the doctor gave me a list of common allergens to avoid and then re-introduce them to see if it sparks another outbreak. Amongst them are any nuts, any shellfish, certain spices, hot soups (they'll aggravate the hives), and tomato based things. This put a huge damper on dinner plans, especially since I'd planned out most of the menu and shopped around that.

Last night I searched around A Year of CrockPotting until I found a recipe that would avoid all of the ingredients on my list and not have whey. Phew, it took some time, but I found one!

A healthy version of that old favorite Campbell's "cream of" casserole with rice and chicken. This version is made in the crock pot and uses brown rice and no soup. I adjusted her posted recipe, so I'll list mine below.

1 1/2 cups brown rice
1 1/2 cups chicken broth
1 1/2 cups milk, divided (2% or lower, OR milk alternative - she used soy)
3/4 cup flour
1/2 yellow onion, diced
2 stalks celery, chopped
1 cup fresh green beans, cut in thirds
1 lb. thin sliced chicken breasts
1 tsp black pepper
1 tsp onion powder
1 tsp paprika

Combine the chicken broth and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour. When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray. Add the rice and seasonings. Chop up the onion, celery, and green beans and add them to the crock pot. Stir in your broth, flour, and milk mixture. (This is important because I forgot to stir and my spices were all clumped together in the end!)

Lay the chicken pieces on top. Cover and cook on high for 4 hours, or low for about 8. When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes and the extra liquid will absorb quickly.

Stephanie (the Crockpot Lady) said she cooked hers on high for 4 hours, and kept it on warm for another 2 hours. She also said that it needed quite a bit of salt. Maybe my crockpot runs hotter than hers, but I cooked mine on high for about 3 hours and 45 minutes and it was over-done. The edges were really dried out, and the rice was overcooked and the chicken on the dry side. Along the edges and the bottom, the rice actually started to brown and crisp up. I'd try more liquid (maybe 1/2 cup more) in the future, or cook it on low, instead of high. Also, I added more spices than she called for, hoping that would accomodate for the lack of salt seasoning, but it didn't. I'd add 1 tsp of salt from the get-go, because it really could use it.

Overall, it was a GREAT recipe to learn. I love, love, love the idea of making your own "cream of" soup with milk, flour, and bouillon. Campbell's soups all have whey, and even if you're DF you can make these with a milk substitute and still re-introduce all of those beloved Campbell's meals back into the kitchen! I used to love making this chicken and rice bake, the enchiladas, etc. Making your own base from scratch also is a lot healthier than Campbell's soups. Their original Cream of Chicken soup has 120 calories, 8 grams of fat, and 870 mg of salt! And that's just for 1/2 cup, when you use 1 to 2 full cans in some of these casseroles!

Now that I know this trick, prepare to see some experimenting!

Tuesday, May 12, 2009

Chicken Caesar Salad

Prudence Pennywise posted a delicious chicken caesar salad last week and I couldn't get the yummy picture out of my head! Time to re-create!

First, I chopped 2 slices (feel free to use the heel!) of whole wheat bread into about 1/2" cubes. I tossed these in a small bowl with a couple teaspoons of olive oil and a heafty sprinkle of garlic powder. Next, I layed them out on a baking sheet and put them directly under the broiler. It will only take 2 or 3 minutes, so watch closely - they'll burn fast!

While the croutons were crisping, I cleaned and tore up a heart of Romaine lettuce, splitting the whole heart between two plates. I hate chewing on a thick rib of Romaine, so I take the time to rip the outer leaves from the thick rib and break the inner, tenderer leaves into smaller bites.

Once the lettuce was plated and the croutons cooling, I focused on the chicken. First, I got a medium skillet "screaming hot," as Rachael Ray likes to say. Then, I put about a teaspoon of olive oil into it and 3 thin sliced chicken breasts. I had seasoned them with salt, pepper, and garlic powder because I wanted most of their flavor to come from a good coloring. I just left the heat cranked all the way up to high and sizzled the chicken on each side until it was brown, almost on the edge of black, in a few spots. I let it sit and rest on the cutting board while I grated a couple tablespoons of fresh Parmesan cheese, then sliced it into 1/2" squares.

Prudence Pennywise valiently made her own dressing from scratch. I wasn't ready to be that much of a go-getter, plus Newman's Own caesar dressing (the oil based one, not the creamy one) is by far the greatest dressing ever produced. I've written about my love for Paul Newman and this dressing before. While purchasing the pictured bottle, I nearly had a heart attack because I thought they'd stopped selling it (either in our area, or altogether) again and went into meltdown. Then, I found it behind another dressing bottle and literally kissed it right in the aisle! I'm a very loyal fan.

One and a half thin sliced chicken breasts, 1 slice worth of croutons, a couple tablespoons of Parmesan, and some Newman's Own caesar were arranged over the bed of Romaine for a dinner fitting of the evening. The day was still light, the windows open, and it just felt like a nice Spring evening munching on a filling salad.

Wednesday, May 6, 2009

Grilled Tuna

This is my dad, offshore fishing. As you can see, he's reeling in something very big.

This is also my dad, dockside. As you can see, he reeled in something very big.

A tuna!!!! Yay! Fortunately for me, this was the beginning of April, so when we saw each other in NY for my Grammy's service we swapped freezer goodies. I'd brought him some corned beef briskets that were on major sale here in March. The corned beef went into his cooler and out came tuna steaks, which promptly landed in my now corned beef-barren cooler.

I had such amazing results with my almond butter marinade from a few weeks ago, I decided to duplicate it with the tuna. I grabbed two steaks from the freezer, thawed them in a water bath, and let them hang out in the marinade for a few hours. I was going to grill the tuna, the same as the steaks, but when I got the little hibachi and charcoal to set up it started raining! I quickly switched it up and put them on a rack over a foil-lined broiler pan and broiled them for about 5 minutes each side. It came out deliciously flakey!

I used a Knorr's pasta side, but beefed it up by adding 1/4 of a yellow onion, 1/2 of a green pepper, 1 stalk of celery, and 1 small carrot during the cooking process.

Now, for a couple of piled up things I need to announce. (I even made a cheat sheet so I wouldn't forget!)

Alisa at One Frugal Foodie is having an organic cookie give-away here!

Cyndi at So Much More Than a Mom is having jewelry give-away here!

BSI entries are due Saturday night to Leah at Simply Fabulous and she chose cherries!

Biz's manifesto post and amazing results from sticking to her plan finally lit a fire under me. (Took long enough!) Last night I printed out a calendar like she had for Jillian's 30 day shred and made an exercise schedule using my favorite work-out DVDs. It's still pretty near the beginning of May, so I'm going to start by taking measurements, weight, and pictures for "before." On the 31st I'll check in again and re-measure, weight, and take another pic for "after." Along the way, I'll add extra exercise DVDs as my stamina improves and weather permitting, walks with the dog and rides on the bike.

This is the last day to print this coupon for a 100% FREE KFC meal to try their new "un-fried" chicken. You get 2 pieces of chicken, 2 sides, and a biscuit.

My work, Oodles of Doodles, is going to be closing the storefront May 31st, but we'll be continuing with online sales. There's a new ad to the right to click over and shop. We sell craft kits, crafts projects, birthday parties in boxes, etc. and everything will be shipped to you with all the supplies needed to complete the included activities and crafts. Through June 30th you'll get a FREE 8" plush doll of our mascot with any order! They're great ideas for gifts, parties, school activities, travel entertainment, or just to keep your kids having creative fun! Please take a minute to look around if you have kids, or pass the site onto others you think might be interested! I really appreciate it!

And finally...

Boy, oh boy, have I been in a major food rut! I haven't been in the mood for anything, and every recipe I think to make just seems so tired and boring. I've exhausted go-to recipes and ingredients and don't know where to turn. It seems like regular recipe sites and e-mail newsletters I get inspiration from have just been on the opposite spectrum the past two weeks.

Do you have a go-to meal suggestion or interesting recipes you think I should make?! It's so bad I don't even know how to plan the grocery list because literally nothing sounds good to me right now! Who else could help me out, besides the food blogger community!?