What's In The Fridge

Dec 15

Those that know me personally know that I am a foodie. Since I was a child and able to cook without supervision I was always cooking something. My go to dishes were baked salmon, deviled eggs, rice pudding...all kinds of goodies. Since last week was my official 1st week pursuing acting full-time I've had a lot of time on my hands to cook. I thought I'd take today to share some of my dishes. This week alone I've made tuna cakes, ribs via the crock-pot (my secret weapon), mini pot pies, a spinach Quiche, and today penne pasta w/ sautéed mushrooms, garlic and spanish onions topped with Asiago cheese.

I'll start with the ribs, I marinated them overnight in garlic, mustard, and spices and then cooked them on high for 4 hours in the crock-pot (almost to falling off the bone). After-which I lathered them in BBQ sauce and baked them at 375 for 20 mins. Below are pics from start to finish. For the sides I sautéed string beans and made 2 kinds of deviled eggs - garlic / parmesan & peas, carrots, and chia seed

Next up Tuna Cakes, which I'd never made. I was always a Salmon Cake girl but my sister insisted I use Tuna. I made the cakes w/ spinach, scallions and shredded carrots. I paired them with hash-browns & topped them with rosemary.

Later in the week I decided I wanted eggs...and somehow it transitioned into a spinach Quiche, I paired it with a fabulous loose leaf tea called 6 Chakra that I got some Sun's Organic Tea shop in Chinatown, apparently after drinking the tea you're supposed to sit and meditate. If I remember correctly I meditated via a nap.

Next up, mini pot pies!! Now I must admit I was inspired by the commercial Pillsbury (I think) did on these, using their biscuits as the shell . I made a few ingredient variations such as using canned chicken, spinach, spices and topping them with Asiago cheese and voila!

Today for lunch I did a quick penne pasta, my sister and I have YET to make it to the grocery store, however I had a few things available and I used what I had, I decided to forgo the carrots though.