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Chik-fil-A Yummy

As most of you know (well at least the people that know Evan pretty well) he is in love with Chik-fil-A and would eat it for breakfast, lunch and dinner. Oh wait!! whenever we're in Atlanta he does that anyway.

Needless to say, there ain't no Chik-fil-A here in Israel! So now that we've started experimenting with cooking the food we miss from home (like Evans' favorite Spicy Garlic Chicken that I posted here) we attempted to make Chi-fil-A nuggets! And they were a success.

Follow this recipe that Evan found for Chik-fil-A Chicken Sandwich from Top Secret recipes. We paired the nuggets with some crispy fries and it was a fun fun dinner!

 

We're definitely going to be making this again! Next time though we'll try and actually make the sandwich because the chicken will fry up better in bigger pieces.

~Marina

Happy Australia Day!

Today is the 2nd annual Abraham Hostel Australia Day party. Also, there was a vintage clothing sale that afternoon in which Evan found me a bunch of cute stuff! Score!!

 

~Marina

Easy DIY Breakfast Parfait

Breakfast has been around for-ever and it can be a multi step journey to goodness or it can be as easy as 1-2-3! This recipe of a breakfast parfait can be done a million and one different ways, but all of them are super easy and can be adjusted to any persons liking. 

Here is my version:

Easy Peasy Breakfast Parfait:

strawberries, cut up
banana, sliced
granola (I like Green's Crunchy Muesli)
yogurt ( today I used plain Greek)
honey (optional)

Layer all ingredients as you like.  Gobble up immediately!

You can use any kinds of fruits or berries that you like, blueberries, even apples, grapes, dried fruit like dates and apricots (they are so yummy here, I think I'll try that next time!) Experiment, and you'll have tons of different delicious breakfasts that take no time at all!! 

What do you like in your breakfast parfaits? 

3 weeks until our trip to Europe, I'm so excited! It's going to be so cold, we're going to Istanbul, Sofia and Bucharest. Anyone have any places they recommend?

~Marina

How do you like your tuna?

In September I started babysitting three little girls.  They are the cutest, ages 6, almost 8 and 9. They love eating tuna salads and avocados for lunch and I try to give them as much veggies and fruits as I can in between the days when they have pasta leftovers in the fridge. They also like beans and edamame and tomatoes and yellow peppers and carrots with humus. Thanks to them, I've been loving eating tuna and avocados too! Evan loves eating tuna and can only eat one kind (Kirkland albacore white), so we've always had it in the house, but I was never really raised on it and only ate it, well, rarely. Now, I know that I like my tuna salad a little moister than he does and I have discovered that adding more things to it makes it more fun to eat! I love tomatoes and corn too so this recipe with tuna and tomatoes and corn is perfect!

Tuna Rosada Salad
as adapted from Laylita's recipes

2 servings

1 tomato
1 can of tuna in water
1 teaspoon of mayo
1/4 can of corn

Mix mayo and corn. Then add tomatoes and corn.  tada!

I like the name of the salad. Of course there is a ton of stuff I left out of the original recipe but all I was looking for was a small dinner salad. Adding the onion, carrots, peas and egg and serving it all in an avocado on a bed of lettuce would be great for a big lunch! 

The first time I made this salad, I put it in an avocado!

~Marina

O what a beautiful morning!

O what a beautiful morning! O what a beautiful day!! It's Election Day in Israel and most work and schools are closed. The weather is a beautiful 73 deg F.

So we invited our friends Benjamin and Glen and grilled out... I made a delicious corn - tomato salad that I found on Pinterest from abountifulkitchen.  I've made it before and it's always a hit at our barbeques and its perfect for a quick meal. We paired it with some steak, hummus and pita (staples at every meal in Israel).

Here is my version of the recipe. 

Fresh Corn Tomato Salad
adapted from abountifulkitchen
serves 3

1 small can of corn (or you can boil corn and then cut it off the cob and cool)

2 large fresh tomatoes

1/2 large onion

1 tablespoon of shaky basil

two to three sprigs fresh oregano (optional)

2 tablespoons red wine vinegar

1/4 cup olive oil

coarse sea salt, fresh ground pepper to taste

Chunk tomatoes and onion and mix with the corn. Sprinkle with basil and toss with olive oil and vinegar. Season to taste. Serve chilled or room temperature

Tips:

-The recipe called for white vinegar, but I like red wine vinegar.  White balsamic (sweeter) vinegar or apple cider vinegar would also work. Its not recommend to use regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change. 

The boys enjoyed a Goldstar or two and I had a light fruit beer - Leifmans Fruitesse. 

 

~Marina

Shabbat Shalom

We woke up late yesterday and went out for brunch in a cute little cafe in Nachlaot. Knowing I was going to have a big Shabbat dinner tonight, I decided on a healthy snack.

I know we've talked a lot about Shabbat dinners before but I think this one has been my favorite in a long time. Lots of people, great atmosphere, all the food was so good and lots of wine!

Shabbat Shalom
~Marina