Watership Down Kitchen

 Hard to mark beef teriyaki better- unless you upgrade the rice to rice noodles. Something about that texture and slurpability- right? Add in some green veggies and you are golden. Ingredients: 2 cloves garlic, minced 1 bell pepper 1lime 1/4 cup teriyaki sauce 2 tablespoons soy sauce 5 ounces pad Thai noodles 1/2 pound sliced sirloin steak salt, pepper, oil Method: Bring a medium saucepan of salted water to a boil. Halve pepper, discard stem and seeds, and cut into thin strips.  Into a small bowl, squeeze 2 teaspoons lime juice; cut any remaining lime into wedges. Add teriyaki, soy, and 1⁄4 cup water, stirring to combine. Set aside. Add noodles to saucepan with boiling salted water; cook, stirring occasionally to prevent sticking, until al dente.  Drain noodles, rinse under cold water, then toss with 1 teaspoon oil. Set aside. While noodles cook, heat 2 teaspoons oil in a medium nonstick skillet over medium- high heat. Add peppers and cook until softened and browned in sp...

 I feel like I may be on a Buffalo ranch trend these days. This version involves the world's favorite carb- noodles. Enjoy! Ingredients: 2 stalks celery, thinly sliced 1/4 cup panko 9 ounce package cheese tortelloni  2 tablespoons Buffalo hot sauce 3 ounces baby spinach Ranch dressing, to taste 1 large egg 4 tablespoons butter vinegar, salt, pepper Method: Preheat oven to 450 degrees F. Bring a large saucepan of salted water to a boil over high heat. In a medium bowl, whisk 1 large egg. In a shallow bowl, stir to combine panko and 2 teaspoons oil until evenly coated. Carefully, add tortelloni to saucepan with boiling salted water; cook, stirring occasionally, until almost al dente, about 3 minutes. Drain tortelloni and transfer to a paper towel-lined plate. Let cool before breading.  Add cooled tortelloni to bowl with egg, tossing gently to coat. Lift out of bowl, letting excess egg drip off. One at a time, add tortelloni to panko, pressing lightly to help breading adhere...

  Cheap? Check. Healthy? Check. Prep time? Zero. Tasty? Triple check. What are you waiting for? Let's make these delicious black bean tacos and slather them with guac and salsa! Ingredients : 15 ounce can black beans 2 garlic cloves, minced 2 teaspoons taco seasoning 1/4 cup sour cream 6 six-inch flour tortillas Olive oil salt, pepper Salsa of your choosing Guacamole (homemade is best!) Method : Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add beans and their liquid, taco seasoning, 1⁄2 cup salsa, and half the garlic. Bring to a simmer; cook until beans are thickened, about 5 minutes. Meanwhile, in a small bowl, stir to combine sour cream and remaining garlic; season to taste with salt and pepper. Toast one tortilla at a time over an open flame until lightly charred in spots, wrap in foil or a clean kitchen towel as you go to keep warm . Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. E...

 Here is a meatless twist on a delicious classic- Buffalo melts! Sub in chickpeas for the chicken and you have the perfect veggie meal that is spicy, cheesy and creamy. Rounded out with roster broccoli, it is the best weeknight meal! Ingredients :  15 ounce can chickpeas 1/3 pound broccoli, cut into florets 1/3 cup Buffalo sauce Garlic, minced 1 1/2 cups cheddar, shredded 2 ciabatta rolls Ranch dressing Olive oil, salt, pepper, butter Method: Preheat oven to 450 degrees F. Drain and rinse chickpeas. Add chickpeas to one side of a rimmed baking sheet and pat dry with a paper towel. Toss with 1 tablespoon oil; season with salt and pepper. Toss broccoli on the other side with 1 tablespoon oil; season with salt and pepper. Roast  until broccoli is tender and charred in spots and chickpeas are deep golden and crisp, about 20 minutes. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add all of the Buffalo sauce and  garlic; bring to a simmer. R...

 Want to make the perfect summer salad with in season peaches and balsamic chicken? I have the recipe for you. Perhaps you will enjoy this as I did, with the season finale of Strangers Things playing. Can't wait for season 5! Ingredients: 1 peach, pitted and sliced into wedges 1 plum tomato, sliced into wedges 1/2 pound of chicken breast, cut into strips 3 ounces baby spinach 2 ounces feta cheese  Salted sunflower seeds Olive oil, balsamic vinegar, white wine salt, pepper Method:  Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peaches and cook until browned and just tender. Transfer to a plate; reserve oil in skillet. To same skillet over medium-high heat, add chicken in a single layer; cook, undisturbed, until browned on the bottom. Stir and continue cooking until cooked through. Transfer to plate with peaches. Reduce heat to low. Whisk in 2 teaspoons white wine, scraping up any browned bits...

 Another take out at home to continues as the puppy continues his road to recovery. This is a more indulgent meal with the frying, mayo and potato buns, but hey! We've been working hard and deserve a treat! Now to give one to the puppy.... Ingredients : 2 tablespoons mayonaise  1 romaine heart 2 tilapia filets 2 teaspoons seafood seasoning 1/4 cup panko  2 potato buns  1 clove garlic, minced salt, pepper, flour, oil 1 egg Method : In a small bowl, stir to combine garlic and mayo. Season to taste with salt and pepper. Pat tilapia dry. Season all over with seafood seasoning. Place 1⁄4 cup flour on a plate. Add panko to a shallow bowl. In a second shallow bowl, beat 1 large egg, 1⁄4 teaspoon salt , and several grinds of pepper . Dredge tilapia in flour, coating well, then dip into egg, letting excess drip back into bowl. Press into panko, turning to coat well and pressing to help adhere. Heat 1⁄4-inch oil in a large skillet over medium-high. When oil is hot, add tilapia...

Another take out made at home. Still monitoring my dog so again, healthy, fast and yummy are the rules. This one knocks it out of the park. I adore pineapple and the addition of this to sweet and sour shrimp is perfection.  Ingredients : 5 ounces quick-cooking brown rice  4 ounces pineapple cup 1/4 cup sweet & sour sauce  2 tablespoons soy sauce  1 clove garlic minced 1 green bell pepper, sliced 1⁄2 pounds of shrimp  1/4 ounce toasted sesame seeds salt, pepper, vinegar, oil Method : Bring a medium saucepan with salted water to a boil over high heat. Add rice and boil (like pasta!), stirring occasionally, until tender, about 22 minutes. Drain in a fine-mesh sieve. Set aside for serving. Meanwhile, drain pineapple over a small bowl. To bowl with pineapple juice, add sweet & sour sauce, soy sauce , and 1 teaspoon vinegar; stir to combine and set aside. Rinse shrimp and pat very dry; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over...