First off, thanks everyone for bearing with me the past month as things slowed down here on the blog a little bit. I switched jobs, so was a little busy distracted adjusting to a new routine. Needless to say, loving the new gig but happy to be settling into a new groove and ready to get back to blogging!
Since I’ve written a lot about breakfasts lately, I decided to do a few lunch posts! Today it’s chicken pasta salad! And I even made it the super easy cheater way. This is one of those perfect make it on Sunday or Monday and eat it a few times throughout the week!
I’ve been neck deep in the kitchen blending orders of homemade pesto. Naturally, a few tablespoons have weaseled their way into my quick dinners. Isn’t it funny how stress makes you crave simple, comfort foods? It’s almost like my brain and stomach can’t handled any additional complicated signals. Simple. Comforting. We all need it sometimes. All my cravings for adventure and change have left me quite the full plate in most aspects of my life, but I wouldn’t have it any other way. I’m definitely a personality type that thrives in stressful, crisis type situations. You can’t have growth without a little pain and stretching. And who wants to be bored anyways?
If you ever find yourself knee-deep in a million crazy, but fun activities, here is a great go-to dinner (or breakfast)! Packed with protein from black beans and the egg, some carbs from the rice to keep ya full and tons of flavor from the cilantro pesto!
For this recipe, you’ll need:
1 cup rice
1 can black beans
2 tablespoons your favorite pesto
Salt and pepper
1 teaspoon olive oil
Serves three girls or two hungry guys
Start by cooking the rice according the packaging.
Once the rice is finished, mix it well with the pesto.
Drain the black beans and let me dry out on the counter for a minutes or pat dry with a paper towel. You don’t want them to be wet. Ewww.
Shape the rice into a circle if serving on a plate. Don’t be afraid to use your (clean!) hands to do this. Or serve in a bowl.
Layer on the black beans.
Top with a fried egg. I use olive oil to fry my eggs. I like the touch of flavor it adds and a better fat than butter in my opinion.
I always like salt and pepper on my eggs. So add that if you like!
And there you have it folks, another quick and easy meal. Dig in and enjoy!
Ready for a super easy, super quick dinner recipe? Ok awesome because I have one for you!
Some of my favorite dishes include the following:
Dishes with those things are the most satisfying and comforting to me. Hence why I came up with this little gem for dinner this week.
Oh and did I mention I love Cavatelli noodles? Because I really do. These curly little guys are so eye catching I think, and add a good texture. Always an important aspect in a dish, texture that is.
I added some spicy sausage to this as well. Which is easily left out depending on your preference. I made my favorite homemade, extra spicy pesto but decide to mix it with a little buttermilk, butter and pasta water to tone down the spicy of this dish. I love, love spicy but it’s easy to over do it. The cream really mellows out the spicy and lets the flavors come out and do their thing.
For this recipe, you’ll need:
1/2 lb of Cavatelli noodles
1 lb spicy sausage (optional)
3 tablespoons of your favorite pesto!
1/4 cup buttermilk
1 tablespoon butter
1 teaspoon kosher salt
1/8 cup pasta water
Begin by boiling the noodles until al dente.
Meanwhile, brown the sausage in a separate pan. Drain, set aside.
Drain the noodles, reserving 1/8 cup of pasta water. More on why pasta water is so important in an upcoming post.
Add the pesto, butter, buttermilk, pasta water, salt and sausage to the pot with the drained noodles. Stir all together.