CommonGirl-Eats

Lets talk about FOOD. What we eat, where we go and how we make it!

[commongirlrrr]

No matter your age, no matter your background, no matter what...never stop imagining, dreaming and shooting for the stars.

[commongirlrrr]

Borrowed from @MoveThroughToThriving twitter acct. It’s perfect. It’s honest. It’s necessary. It’s so damn simple. #commongirlrrr #observenotabsorb #absorption #loveyourself #focus #separate https://www.instagram.com/p/Bu0OA_lljBD/?utm_source=ig_tumblr_share&igshid=kbekt4y8mh6z

[commongirlrrr]

“Stone” Soup

On a cold and windy day, it’s fun to go into the fridge and see what you have to throw into a big pot. A little of this, a little of that and behold, my version of Stone Soup.

Stone soup is a child’s book that shows how a little boy began boiling a stone because he was hungry. As the villagers saw what he was doing, they brought potatoes, cabbage, onions, etc and dropped them in, one by one. Before long, this hungry little boy had a soup big enough to feed everyone!

I had cabbage, carrots, mushrooms, onions along with garlic salt, Himalayan salt & pepper. A few other herbs throw in for good measure and it will simmer for the next 4 hours.

The outcome will be a aromatic, comforting soup I can eat for a few days.

All farm to table veggies so a nice clean meal on these cold and windy days.

Feed your soul. Feed your heart. Food is a love gift to your entire body!

#soup

[commongirlrrr]

Website Coming Soon ❤️

[commongirlrrr]

The only size pan worthy of Mac & Cheese. This year may have been the best yet. Tweaked a few cheeses and VOILA’!

Hope your feast was amazing. Yes, there was more but chose to put the phone done this year. We need to focus on each other a bit more ❤️

[commongirlrrr]

The single, most important thing to remove from your diet are heavy creamed based sauces and fake butter. Salt usually does not need to be added when using fresh herbs and seasonings. Check your labels. Replace cream with lighter options such as broth and lemon or fresh tomato based. Yes, they make for tasty meals but the reward is not worth the destruction to your insides and out!

[commongirlrrr]

Shrimp w/Asparagus

Easy and quick recipe!

One pound Shrimp (cleaned, deveined and d!9 tail)

1/2 pound Asaparagus-chopped

One lemon

Two tablespoons minced garlic

1/2 cup fire roasted tomatoes

1/2 cup chicken broth

Two tablespoons real butter

Splash EVOO

Serve over rice or pasta.

Heat pan on med high with butter, EVOO, garlic and add lemon-sliced. (You would start water boiling for your rice or pasta at this time)

Turn down to medium

Add asparagus and cook 5 minutes.

Add chicken broth.

Add tomatoes. Cook down 10 minutes.

Add shrimp. Cook until pink. Do not over cook shrimp or will be rubbery. Should take no more than 8-10 minutes on medium.

Serve with a sprinkle of cheese over top and favorite biscuit.

Very easy dish full of flavor! You could substitute lemon juice for lemon slices or squirt cut lemon. I’ve have always preferred putting it there for maximum flavor and remove before serving.

Tasty!!!

[commongirlrrr]

Pictures from the previous post

Chicken Parm done my way....baked with pasta!

Check out the video and recipe on earlier post.

Enjoy!

[commongirlrrr]

My version of chicken parm....beginning stages. No frying, no breading...just goodness.

Final will be posted shortly!!

Chicken: skinned, deboned and trimmed fat for 5 chicken thighs. Dark meat has the best flavor. Pan-seared with salt, pepper, paprika and Italian seasoning. Tiny bit of red pepper flake for kick. You can use breasts if you want. Just needs to shred for best texture.

Sauce: Tomatoe Purée done to perfection (secret but tons of Oregano and I love GARLIC)

Can add fire roasted tomatoes if want chunks. Your choice.

1/2 pound real spaghetti. Not that thin baby stuff. 😳Thin spaghetti will not hold up to a sauce with any type of meat or substance. So must use regular or thicker pasta like a Rigatoni or Penne. Rolling boil as demonstrated. Salty water-like the sea. Sea Salt or Himalayan is best.

Mozzarella: cheating with the bag. It was on sale. Otherwise, fresh slices laid over top is divine. Add some real Parmasen and oregano.

Put together in baking dish and cook for 25-30 minutes.

Last 5 minutes or so, broil in high to get that cheese a little brown.

Yum. Enjoy!

Final coming soon!

PS yes, you can reserve a quarter cup of pasta water to add to sauce if turns out too thin. My sauce is normally thick so I opt instead to do a very brief strain and right back into pot or bowl. There is enough left on the pasta the sauce will stick. But definitely can do if sauce is too thin.

[commongirlrrr]

This was quite a treat. Finding a place that has all the feels of home on the Potomac River was a surprise after living here for so long.

Aunt Catfish’s on the River

Port Orange, FL

A top 3 pick for dinner experience, value, atmosphere and delicious food. Generous portions. Must try this!

Crab Cakes: advertised as “Maryland Crab Cakes” and they don’t disappoint. A little wet then some others I’ve found but it’s because they used claw meat, not completely drained. Using Blue Crab makes for a drier cake. Otherwise, very good.

Two snow crab leg clusters, fried oysters and greens. Greens could use a little more tang/vinegar but really helped cleanse the seafood mouth.

Hush puppies, and add a cinnamon roll (breakfast tomorrow). Comes with huge salad bar and “hot” bar-which is baked beans, coleslaw (2 styles), grits, corn bread...all you can eat for both bars.

This meal was adequately made for a King and Queen. Got my nails dirty but was worth it.

Beautifully set on the intracoastal.

Will have to try a sunrise breakfast.

Just on the other side of the bridge in Port Orange from Our Deck Down Under-top 5 place.

Really enjoying my food adventures and always great company.

[commongirlrrr]

[commongirlrrr]

Skirt steak rolls stuffed w/cheese, mushrooms and asparagus. Served with garlic mashed, crispy sprouts and sweet white corn from the farmers market. All fresh ingredients! Skirt Steak: trim fat from all sides. Drizzle with olive oil, rub with salt & pepper generously as well as add any steak seasoning to your liking. Pound with mallet (or hammer) to break down fat/meat...to about 1/4-1/8 in thick. Sit to room temp for 10-15 minutes. In the meantime: you can coordinate based on cooking times and room in the kitchen: Boil salted water for corn and potatoes. Once boiling, add corn-cook about 15 minutes. When finished, put into bowl, add butter and salt to taste, cover tightly with foil. Set aside. Potatoes cook about 20 minutes. Once fork can pull apart, strain. Put back into pot. Add butter, salt, milk and garlic. (I was lazy and used garlic powder this time). Once smashed to your liking, cover and set aside. Pre heat oven 375 after preparing meat. Slice Brussel sprouts in half, removing stem. Drizzle with olive oil, a little balsamic and coarse salt. Place on cookie sheet and put into oven. Cook about 20-25 minutes until softened in middle and crispy on the outside. In pan, add butter and beef broth to just cover bottom. Bring to a simmer...add asparagus. Cover tightly for approximately 5 minutes. Add mushrooms and seasoning (your choice. Salt & pepper are go to’s). Cover and cook another 5 minutes. Remove and set aside. Bring pan to medium heat, add olive oil and 1 tsp butter. Cover steak with cheese (I used white American because it’s creamy). Lay one later of asparagus and mushrooms over cheese. Tick one end of the steak and roll. Bringing the ingredients into the roll each step. Once rolled, use toothpicks to secure. Pan should be hot, add steak. I covered and let cook for 10 minutes. Turned over using two spatulas. Covered and cooked in stove top for another 10 minutes. Medium heat. Once I pulled sprouts out of oven, I placed whole pan in oven, turned it off and let sit another 5 minutes. After I pulled it out, say 5 more minutes before I cut into the roll. This gave me a medium rare steak that literally cut like butter. Places all on my plate and YUMMY! Good flavors. Will use my roasted garlic next time for potatoes. This is easy to do if organize all your pots, utensils and cooking times. Take your time and just enjoy the flavors!

[commongirlrrr]

This place has all the feels and surprisingly, the best prices. Check out Oceanside Grill! Not only for dinner 💕

[commongirlrrr]

Sushi is life :)

[commongirlrrr]

My favorite way to eat: farm to table. Huge carrots, sweet potatoes, cherry tomatoes and sugar plums. Deliciousness!

[commongirlrrr]

It’s all about the grilled veggies! ❤️

[commongirlrrr]

Oceanside Grill, Flagler Beach Florida

This meal was one of the best I’ve had!

Appetizer: Fried Mushrooms Salad: Greek Main: Mussels is some amazing cream sauce over penne pasta

I’ve never had mushrooms so big, fresh and delicious beer batter.

The salad was perfectly Greek.

Mussels were cooked exactly as they should and the cream sauce coated the penne just enough not take away from the flavor of the shellfish.

I will definitely be going back to try much more!

The regular menu has great options but ask about the specials and signature drinks!

-jennifer marie