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New Series: What’s For Dinner This Week!

When I started transitioning to the role of full-time mom at the end of last year, one of my goals was to get myself in the kitchen more. Spiro and I love trying new things, but we also want Zelda to have an adventurous palate, which means getting her to try a little bit of everything while she’s still young. It’s also important to me to show Zelda the value of being able to make a meal for your family and choosing healthy, REAL food. And of course having dinner time be our family time, too.

Spinach and feta stuffed tart by Corri McFadden of Glitter and Bubbles.

All of this led me to the idea of starting a weekly recipe series. I had been tossing around the idea for a while, but it wasn’t until last week when I shared the meal I made on Instagram and got an overwhelming response from you guys wanting more details on the ingredients and the recipe that I was like OK, it’s time to just pull the trigger on this whole thing! So, whether you’re more advanced in the kitchen or a beginner like me, I think you’ll enjoy my new weekly recipe series.

How to make the best quick fried chicken and pasta salad.

Every week I’ll be sharing recipes for the meals I made the week before along with the steps I took to prepare them and a complete grocery list. What makes this a little bit different than you just searching Pinterest for a random recipe, is I’m vetting not only the food but the whole preparation process for you. No one likes really difficult recipes with a two hour prep time and a million ingredients. Hard pass. The recipes I share will be more like one-pan meals or things done in under 30 minutes. Meals that are super easy and very simple to make. Unless I find something really special where I’m willing to put in the extra time, that’s what you can expect on the regular. That way all you have to do is print off my recommended grocery list, cross check it with what’s in your pantry, do your shopping and cook!

An easy recipe for pasta salad by Corri McFadden.

I think this will be so fun to put together for everyone, and I really hope you enjoy it as much as me. And if you make something I share, please post it and tag me on Instagram – I’d love to see what you guys whip up!

The easiest way to make fried chicken by Corri McFadden.

Now, onto the goods!

I started off the week with a Spinach and Feta Stuffed Tart, which is what really got everyone’s attention on Instagram. With that, we had Spiro’s famous Tzatziki and Greek Village Salad. Make sure you read the tips I included with this one because I shared how to properly portion everything so you can have fresh leftovers later in the week.

Next is The Best Quick Fried Chicken by Fabio Viviani AND Pasta Salad with Prosciutto di Parma, Roasted Artichoke and Grana Padano Cheese. Fabio Viviani is one of my favorite chefs out of Chicago and his fried chicken will legit change your life. The pasta salad is so, so good too and very easy to make. It’ll become your go-to for potlucks, trust me.

Directions for everything (and the shopping list) are below! Bon appetit!

Glitter and Bubbles gives readers a shopping list for dinner.

Spinach and Feta Stuffed Tart from Home Chef
Ingredients
  1. 2 Puff Pastry Dough Squares
  2. 1/2 Red Onion
  3. 3 oz Baby Spinach
  4. 1/4 Teaspoon Oregano
  5. 2 Tablespoon Cornstarch
  6. 2 oz Ricotta
  7. 2 oz Feta Cheese
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray. Keep your puff pastry refrigerated until your ready to use it.
  2. Begin by dicing the onion into 1/4 inch sized pieces, and coarsely chop the spinach. Stem and mince the oregano.
  3. Mix the cornstarch and 1/4 cup water in a large mixing bowl.
  4. Heat a large non stick pan over medium high heat. Add two teaspoons of olive oil and the diced onion to hot pan, and cook until softened, about 2-3 minutes.
  5. Add spinach and cook until wilted, another 2-3 minutes. Stir in cornstarch slurry. Remove from burner and transfer spinach filling to mixing bowl used for slurry. Season with 1/4 teaspoon salt. Let filling rest until it feels cool to the touch.
  6. Once spinach filling has cooled to the touch, add ricotta, feta, oregano and 1/4 teaspoon salt to the bowl. Mix thoroughly.
  7. Remove any paper in between the sheets of puff pastry. Place one puff pastry square onto prepared baking sheet. Scoop spinach filling onto dough center, leaving 1/4 inch of a border. Lightly brush dough border with water. Gently stretch second puff pastry square 1/4 inch in each direction, and cut a vent in the middle. Place dough square over filling, meeting first dough square. Use a fork to crimp and press dough pieces together. Brush the top with a little olive oil.
  8. Bake until tart is puffed up and browned, about 16-20 minutes. Remove from oven and rest 3-5 minutes. Cut and serve.
Print
Adapted from Home Chef
Adapted from Home Chef
Glitter & Bubbles https://glitterandbubbles.com/
Greek Village Salad
Ingredients
  1. One Small Pack of Cherub Tomatoes or Two Regular
  2. 1 European Cucumber
  3. 1/2 Red Onion
  4. Olive Oil, To Taste for Dressing
  5. 5oz. Feta
  6. 1/4 Cup Kalamata Olives
  7. 1 Tbsp Oregano
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Tomatoes are the base of this recipe, so whether or not you go for small grape tomatoes or full size ones, make sure they look great. If you’re using full sized tomatoes, dice them. If you go for the smaller ones, cut how you prefer. Spiro prefers to cut them in half vertically, but I like them sliced in nice thin rings. Place them in a large bowl.
  2. Peel your european cucumber. Like with the tzatziki, only use a european cucumber! Once it’s peeled, cut in half and scoop out the seeds. Slice and cut in half. Add the cucumber to the bowl with the tomatoes.
  3. Slice your red onion into strips, and add to the bowl.
  4. Cut the kalamata olives in half, and you guessed it! Add them to the bowl.
  5. Cut the feta into cubes and add to the rest of the ingredients.
  6. Pro Tip: If you don't think you will eat all of the salad that evening before you add the Olive Oil portion it out for left overs and store in the fridge.
  7. Then add the dressing to what you will eat for dinner!
  8. Add the olive oil to the vegetables. You just want it to coat everything nicely, it shouldn’t be pooling at the bottom of the bowl, add Oregano. Mix everything up so it is lightly coated. Serve immediately!
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Glitter & Bubbles https://glitterandbubbles.com/
Spiro’s Tzatziki by Spiro Tsaparas
Ingredients
  1. 500 Grams Total Faye Yogurt
  2. 4-6 Garlic Cloves
  3. 2 European Cucumbers
  4. Half Lemon
  5. Dill
  6. 2 Tablespoons Extra Virgin Olive Oil
  7. 2 Teaspoons Sea Salt
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Only use European cucumbers! Peel each cucumber and cut in half, lengthwise. Scoop out the seeds in the center.
  2. Grate the cucumber, medium on a short grater.
  3. Sandwich the grated cucumber between two sets of paper towel and apply pressure to soak out the water. Make sure all the water is gone!
  4. Only use Total Faye Yogurt. DO NOT use 2% of non-fat yogurt. Place the yogurt in a bowl by itself.
  5. Grate the garlic (do not mince!) and add it to the yogurt, followed by the cucumber and mix.
  6. Squeeze juice from half a lemon into the bowl. Add the EVOO and the sea salt; mix.
  7. Allow the mix to sit in the fridge for 2-3 hours. Remove the dill from the stems and chop.
  8. Add dill to the mix and then serve!
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Glitter & Bubbles https://glitterandbubbles.com/
The Best Quick Fried Chicken by Fabio Vivani from Fabio’s 30 Minute Italian
Ingredients
  1. 2 Cups Buttermilk
  2. 8 Cloves Garlic, Crushed
  3. 1 Whole Chicken, Cut into 10-12 Pieces or 1/2 Pound Chicken Wings
  4. 10 Sprigs Rosemary, Divided in Half
  5. 3 Cups Flour
  6. 1 Tablespoon Mustard Powder
  7. 2 Tablespoons Black Pepper
  8. 2 Tablespoons Salt
  9. 2 Tablespoons Smoked Paprika
  10. 1 Lemon, Sliced
  11. Canola Oil for Frying
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Combine the buttermilk, garlic, chicken and half the rosemary. Let it marinate for 20 minutes in a plastic bag. Start to heat up the oil in a dutch oven to 365 degrees. (We did not have a dutch oven, so we used a deep straight side skillet).
  2. Place the flour in a casserole dish and dredge the chicken, one piece at a time. Pour the marinade into another casserole dish and place the chicken back in the buttermilk.
  3. Dredge the chicken back in flour again for a total of two flour coats and two buttermilk coats. Once up to temperature, drop the chicken in the dutch oven 2-3 pieces at a time so the pot doesn’t get crowded. Repeat until all chicken has been fried.
  4. Mix the mustard powder, black pepper, salt and smoked paprika in a large bowl and season the chicken wit hthe mixture as it comes out of the pot. Take remaining rosemary and lemon slices and fry for 30 seconds. Remove and serve alongside chicken.
Print
Adapted from Fabio Vivani
Adapted from Fabio Vivani
Glitter & Bubbles https://glitterandbubbles.com/
Pasta Salad with Prosciutto di Parma, Roasted Artichoke and Grana Padano Cheese by Fabio Vivani from Fabio’s 30 Minute Italian
Ingredients
  1. 1.5 Cups Canned Artichoke Hearts, Halved and Patted Dry
  2. 1/2 Teaspoon Red Chili Flakes
  3. 1/4 Cup Chopped Basil
  4. 1/4 Cup Thinly Sliced Red Onion
  5. 1/2 Cup Chopped Kalamata Olives
  6. 1/2 Cup Fresh Italian Parsley
  7. 1/2 Cup Grated Grana Padano Cheese
  8. 1/2 Cup Olive Oil
  9. 1/2 Cup Ricotta Cheese
  10. 1/2 Cup Roasted Red Peppers
  11. 2 Tablespoons Red Wine Vinegar
  12. 2 Tablespoons Capers
  13. 1/2 Cup Arugula
  14. 8 Slices Torn Prosciutto di Parma
  15. 1 Pound Penne, Cooked Al Dente
  16. Olive Oil
  17. Salt and Pepper
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat oven to 425 degrees
  2. Evenly space the artichoke hearts on a sheet tray. Drizzle with olive oil and season with salt and pepper. Place inside the oven and cook for 10 minutes or until charred on the edges.
  3. Remove from the oven and cut into smaller pieces.
  4. In a large bowl, combine the red chili flakes, basil, onion, Kalamata olives, parsley, Grana Padano, olive oil, ricotta, red peppers, red wine vinegar, capers, arugula, prosciutto and cooked penne. Seasonwith salt and pepper and toss to coat.
  5. Place pasta salad in a large serving bowl and serve at room temperature or slightly chilled.
Print
Adapted from Fabio Vivani
Adapted from Fabio Vivani
Glitter & Bubbles https://glitterandbubbles.com/

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