This week is a look back at a few of my favorite meals I made last year! I reverted back to early college where I had basic meals and/or ate out too much this week. I was also out of town later in the week and over the weekend.
Enough excuses – it’s time to feast your eyes.
Baked Strawberry Cream Cheese Stuffed French Toast
I made this Half-Baked Harvest recipe once over the summer and in a double batch for Christmas morning. Both times it was a hit!
Jackson doesn’t love cream cheese, so I only used cream cheese on half the pieces. At Christmas I made one pan according to the recipe with strawberries and one pan cinnamon-sugar. I just replaced the strawberry jam in the bake with cinnamon sugar! Easy peasy.
Smoked Trout Brunch Bagel Two Ways
Trader Joe’s Smoked Trout is one of the best pantry items. It has the perfect delicate fish texture, is not too smokey, and adds an easy protein to any meal. If you’re a fan of smoked salmon / lox bagels this is the cheaper, more accessible home version for you.
My mom gets bagels from a local baker and often gives me some to freeze. I defrosted and used one of the everything bagels for this.
Half the bagel is cream cheese, cucumber slices, smoked trout, and more everything bagel seasoning.
The other half is smashed avocado with lemon juice, smoked trout, cayenne, and again – more everything bagel seasoning.
The House Salad
I think about this salad I made on a whim about once a week.
This salad is another showcase of the Trader Joe’s smoked trout. I knew I had spinach and the tin of fish and built the rest of the salad around that.
I always have pepperoncinis in my fridge so I threw those on. I also had made pickled red onions earlier that week so I took advantage of the rare occasion I had them on hand. It looks like I had an avocado and some sunflower seeds too. I usually have a parmesan wedge in my fridge and I like to use my potato peeler to get the fat strips of parm you can see on top.
This salad had a lot of strong flavors on it, which meant it got the simple “dressing” of olive oil and red wine vinegar. With fresh ground black pepper to top it off.
A perfect storm of pantry items.
Fried Hot Chicken Sandwich
This sandwich is overall very simple but I am still proud of my first foray into frying chicken! I don’t remember what recipe I followed for the breading but it was extremely basic. Google “fried chicken recipe” and anyone that pops up should work.
I added cayenne and chili spices to the breading and then made my own hot oil seasoning mix to coat the chicken after it comes out of the frying oil.
I used trimmed chicken thighs, brioche buns, Grillo’s pickle slices, iceberg lettuce, and mayo for the sandwich. I also fried some frozen french fries after I finished up the chicken.
Spicy Chicken Yum Yum Rice Bowls
Jackson is a big fan of yum yum sauce so I thought I’d make it at home! This recipe was incredibly filling and made great leftovers. I remember using leftover rice and chicken to make fried rice with (frozen) veggies the next day. Simple but makes a big flavor impact.
Sunday Stack’s Chicken n’ Squash
Last fall I found the Sunday Stack on TikTok and I have been obsessed. Her recipe’s are so nutritious and have a great variety of flavors. I feel like lots of recipes online are scared to pack in a lot of textures or blend flavors. The Sunday Stack does not hold back in that regard.
A friend of mine had pointed out and purchased a delicata squash when we met up a local orchard during the work week. I had never heard of it before then, but then that very weekend the Sunday Stack had a recipe including it! It was a sign of fate.
I went back to the orchard the next week and got my own squash and made this great harvest season meal. I loveeeee kale but this would be good with spinach or any other hearty green.
This next week should be business as usual and I’m definitely doing the beef stew. Leave me a comment about what you think, if you have any questions, or if you have anything you want to see! See ya next week.
Love, Maggie
Maggie's Kitchen 