I know, I know. This is SO late. Apologies. The girls and I spent hours at the beach, on Friday, and then we crashed. Just been a busy week. This post will be short and sweet since the 4th is this Thursday!! I try not to overschedule holiday weeks because you inevitably end up wasting food. Here are my four picks for the week of the 4th and my four favorite dishes for the 4th!!
Sunday, June 30th – Buffalo Chicken Baked Ziti – Somehow this is a low calorie recipe. It’s weight watchers, so I trust it, but it looks too good to be true! I’m seriously back on the romaine salad train so I will make an easy romaine side salad and call it a weekend!
Monday, July 1st – Zucchini Noodles with Chicken Sausage, Tomato, and Basil – Our last away swim meet is this evening. While I love summer swim for my girls, I’m pretty much over it. Just being real here. It’s A LOT. Great exercise, comradery and structure for R & A but I’m ready for a month of laziness before we go back to the school grind. This recipe is light and summery. I will sub cherub tomatoes for the whole tomato and possibly, throw in a little pesto. The pre-made stuff from Costco is legit.
Wednesday, July 3rd – Avocado Chicken Salad– My avocado obsession is taking over. I can’t help but gravitate to the avocado recipes, especially during the summer when the tomatoes are ripe. Feel free to use a rotisserie chicken here to make this even easier!
July 4th Recipes – Below are my favorite summer go-to “bring a dish” recipes just in case you need some ideas!!
First, thank you for all of the love and support after last week’s post. I am seriously overwhelmed by your kindness. Second, I have no idea how to write this week’s post. I’ve started, erased, stopped and picked back up at least thirty times. There just aren’t enough descriptive words in the English language. For those of you who are just jumping on the DwtD train, I met my maternal, biological family this past weekend. I started my biological family search, back in October, and it all came to fruition, in Atlanta, five days ago. And honestly, I’m still processing and will continue processing for quite some time. I don’t think my head, and heart, can fully wrap themselves around what has happened. I mean, I met my maternal biological mother. The extraordinary woman who gave me a chance at life. Six months ago she was a figment of my imagination – just a person I thought about every now and again when I had to have a check-up or, on my birthday. Fast forward to last weekend and there she was, knocking on my hotel door. To say I was nervous would be the understatement of the year. I was terrified. I think I downed two glasses of chardonnay in two minutes. But then she was in our hotel room, with my incredible half sister, and all of a sudden the nerves were gone, the anxiety lifted and all was as it should be. There were no awkward moments or uncomfortable silences – well, Patrick was silent but only because he was the only male which meant he had no chance of getting a word in!! We all spent the weekend just getting to know one another and laying the framework for our future relationships. Will we see each other again? Definitely. All in good time. For now, I’m just so happy I forced myself to leap. I have been on a carousel of emotions, for the last nine months, but it was 100% worth it . And I truly believe it would have been worth it regardless of whether or not my bio mom ever engaged. The journey alone brought me peace. By starting the search I allowed myself to control the fear so many adoptees struggle with – the fear of the unknown. We choose not to search, in part, because we are scared of what we will find and how what we find might change who we are. But the opposite happened to me. As soon as I submitted my Search Angels application, I felt like I was in control. I was no longer sitting on the sidelines too nervous to try. I made myself work through every, possible, scenario and tried my best to find peace with each potential outcome. And I believe I did. “Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty… I have never in my life envied a human being who led an easy life. I have envied a great many people who led difficult lives and led them well.” – Theodore Roosevelt.
Tuesday, June 25th – Salmon, Avocado Salad – Patrick hates avocado but this recipe will be delicious with or without – it will just be better with. Light and flavorful – exactly what I need after weeks of overindulging.
Remember three weeks ago, when I said living without a kitchen would be an adventure? I think I said I was up for the challenge or something equally as dumb. Well, I’m done. I’m so ready to have a sink, dishwasher and oven. And glasses in cabinets, not boxes. And to eat off of an actual plate. We ran out of plastic cups last week and I just flat out refused to purchase anymore. Not to mention the constant house guests – aka, workers. They have all been fabulous – on time, worked hard, kind and respectful – but having people in your house for three weeks straight, 8 hours a day is a lot. There is a light at the end of the tunnel – I have been told there is a real possibility I may have a fully functioning kitchen by days end – water, electrical, dishwasher, stove, refrigerator, and whatever else there should be in a kitchen. Let’s hope I didn’t forget anything. This kitchen renovation has been my singular focus for the past month and a half. So much so that a HUGE life event has totally crept up on me – my meet up with my maternal biological family. Like in less than a week. It’s happening. And I am so very nervous. Excited, but nervous. P, Regs, Avs and I are jumping in the car, to drive six hours, to meet these fantastic people. Poor Patrick is going to need some serious ear buds on the drive over. My anxiety is going to kick my already talkative self into overdrive. Bless him.
Meal Plan for the Week of 6/9
Sunday, June 9th – Roasted Asparagus Salad with Shrimp – P will be out o for most of the upcoming week so I’m looking for recipes I can eat for dinner and lunch. This quinoa, asparagus salad is super healthy, easy and delicious. I’ll toss in some shrimp to make it a meal.
Monday, June 10th – Warm Kale Salad with Grilled Chicken – Today is my 13th wedding anniversary. Woo-Hoo. Does the unlucky number thirteen apply to marriages, too? I hope not. I looked up the corresponding gift for year thirteen – lace. I guess these are ideas for women, not men? I’ll be celebrating on my on this year with this yummy kale salad, topped with a piece of grilled chicken. It’s not as sad as it sounds!
Tuesday, June 11th – Korean Beef Bowl – We have a swim meet tonight which means we will be at the pool from 5:15 – 10. No lie. On meet days I am a crazy person trying to get my girls fed before 4:15, all of the eighteen bags of stuff packed and a travel dinner option made for me. It’s bananas. Doubt I’ll serve mine over lettuce, as it will wilt after hour two, but that’s what’s great about this recipe. Add, take-away – do what you want. I will sub greek yogurt for mayo and remember, coconut aminos is just soy sauce!!
Wednesday, June 12th – Pineapple Shrimp Fried Rice – I really liked the pineapple addition to whatever recipe we cooked a week or two ago. Here is another yummy Skinnytaste that will cook up in no time. Cracking up as it gives you the option to cut a pineapple and serve out of said pineapple. Who looks at this recipe an even considers buying an actual pineapple when there is a perfectly good pre-cut option?
Friday, June 14th – Chicken Ranch Wraps – Obviously I will not be cooking this evening but these look really easy and super family friendly. If I was cooking these guys, I’d sub greek yogurt and mix with a packet of ranch seasoning mix.
It’s officially summer, y’all. Friday was the last day of school for Regs and Avs. Don’t you remember that freeing feeling you felt, as a kid, on the last day of school. The best. My brain is chock full of memories of ice cream trucks, flashlight tag, mid-week sleepovers and late night swimming. Sweet, sweet summer time. My how things change. These days just the word summer sends me down a rabbit hole of anxiety. Parents have to start making summer plans for their kids in January. JANUARY. Sitters book up in no time, as do camps. I never, in my wildest dreams, could have imagined the anxiety I would feel over trying to get my kids into camp. Finding a soulmate is less stressful. For the working parent you have no choice – you have to figure out what to do with your kids for twelve straight weeks. And the price tag that comes with those camps. Forget it. Not to mention the pressure to get them into the best camps, you know the ones where they build space ships and solve US – Chinese tensions. Bananas with a capital “B.” And the non-working parents don’t have it any easier. You all have to deal with entertaining your kiddos for twelve straight weeks! When I was a kid (I am officially old), my summers were spent sleeping in and running the streets until dark. I promise you my parents were not planning out my days. My point here – cut yourself some slack. Our kids will be OK if they wake up for the next seventy-five some odd days at nine AM, get their agua from the neighbors hot water hose and ride bikes all day instead of learning algebra. We all survived. They will too. #makesummertimesweetagain
Kitchen Update – We are moving right along. Two and a half weeks and lots of progress. Electrical is mostly done, walls are up and cabinets are in. Next week brings counters, floors and I pray to God, running water!
MEAL PLAN FOR THE WEEK OF 6/1
Sunday, June 2nd – Hamburgers, Dogs and Israeli Couscous Orzo Pasta Salad – It’s not officially summer until you have a cookout so the Duffys will be a grilling come Sunday. This couscous & orzo salad is one of my summer staples. It’s served room temp, or cooled, which is necessary when it’s 185 degrees out. Hopefully the tides will cooperate and we can jump in the creek after dinner.
Tuesday, June 4th – Skinnytaste Pork Chops with Dijon Herb Sauce – Pulling out a flashback fav for tonight. Make sure not to overcook these bad boys – 160 and they are good to go. I will serve with an arugula, lemon and parm salad to make it light and simple. Girls will probably get a canned green bean – more than one if I don’t eat them all. God I love a canned bean!!
Wednesday, June 5th – Sesame Garlic Ramen Noodles – I have a confession to make. I have never actually cooked ramen noodles. My neighbors eat them all of the time, and when they feed me, I love them. Just never really crossed my mind. That changes today. I will toss these with shrimp or chicken to add bulk!
Friday, June 7th – Sheet Pan Pork Tenderloin – I think sheet pan Fridays should become a thing. I’ll work on that. In the meantime, this recipe had me at sheet pan and hoisin. I love hoisin. And it cooks with green beans and potatoes. Quickly put this one together, stick it in the oven and pour yourself a glass. You deserve it.
Well, “D” day has come and gone and we are still alive and living in our house. Aside from the layer of dust that now covers every inch of our home, we are OK. Not having a sink is by far the biggest inconvenience but thankful for neighbors and their dishwashers. And paper products. Y’all, we worked so hard this weekend. I mean, we are probably going to die, before this project is complete due to all of the dust we inhaled, but oh well. Our children will enjoy it. I can not wait to see the end result! I’ll post updates as things should start moving pretty quickly. ( All the contractors in all of the world are laughing at me right now!) This weeks meal plan is going to be a bit tool heavy as I’m having to rely on the crocker, grill and sous vide to make it all work. Challenging but I’m always up for a challenge.
Meal Plan For The Week of 5/19
Sunday, May 19th – Greek Lemon Chicken Bowls– I am not quite sure where I’m going to chop all the things necessary for this recipe, but I’ll figure it out. Y’all know how I feel about skewers – too much work – so we will just grill our chicken breasts whole. This yummy recipe screams summer. Orzo, grilled chicken, feta – #drooling.
Monday, May 20th – Super Easy Skinny Veggie Crockpot Lasagna – She had me at super easy & crockpot. I’m not totally sold on the meatless lasagna idea BUT for under 400 calories a serving, I’ll give it a try. Make sure to read the directions well as she suggests letting the lasagna sit for an hour AFTER cooking to absorb all of the liquid.
Tuesday, May 21st – Sous Vide Korean BBQ Chicken – If you don’t have a sous vide, not to worry, although you should definitely consider purchasing one – check out my favorite here! You can totally marinate these and throw on the grill. We will serve ours with microwavable green beans!! Thank God we still have a microwave.
Friday, May 24th – Camp, Baby Camp – No, that’s not a recipe but it’s where I will be all weekend. We are heading to the beach to camp for Memorial Day, with our good friends, and I can’t wait. It’s my favorite weekend of the year. It’s actually glamping but whatever. I’ll report back on all of the yumminess – the food is always the best part!!!
My high school friends and I have our first supper club this Saturday. There are finally enough of us, back in Charleston, to organize such a fun event. My insanely talented photographer friend, @KristenLequire, is hosting our first gathering so I only need to bring an app. No big deal, right? Not true. The struggle to come up with an app that travels well, eats well and tastes good is real. I find the “what app should I bring” question is the most common I’m asked by followers. So, this week I’m giving you a list of my favorites, by category, and a few tips to boot.
Cold Appetizers ~ By far the easiest appetizer option. Want to make it and forget about it? These apps are for you. Most cold apps can sit at room temperature, for around two hours, including apps made with meat, dairy or eggs. After that, you may want to put them back in the fridge for a bit unless you are OK with being sick the next day. My favorites:
Hot Appetizers – These can be tricky if you are taking your app on the road. Make sure, when bringing a hot app, it will still be tasty at room temp – some wilt or get straight up nasty after they cool down. Opt for an appetizer that can live in a crockpot or place your app on a warming tray. I really need to convince the peeps @yeti to create some cookware!! Hot apps are perfect if you are hosting – you can pull them out of the oven just as your guests arrive. Below are my favs (P.S. – I have a slight obsession with wonton wrappers. They used to frighten me but no more. Super easy to work with and have made apps a game changer in my world. Use them)
1/3 cup ( up to ½ cup depending on how buffalo-y you like your chicken) Franks Red Hot Sauce
Wonton Wrappers – 24
½ tsp salt
½ tsp paprika
¼ tsp pepper
1 ½ cups of shredded cheddar cheese
Pre-heat oven to 400. Melt cream cheese, butter and hot sauce together on low heat, stirring frequently until fully incorporated. Fold in picked rotisserie chicken, salt, pepper and paprika to the melted mixture. Set aside. Spray a muffin tin with non-stick spray. Place one wonton wrapper in the bottom of each muffin cup. Place about one tablespoon of the buffalo chicken mixture into each cup. Top with 2 tsp of shredded cheese. Place a second wonton wrapper on top of the cheese then add the remaining chicken mixture and cheese across all the muffin cups. Bake for 10 – 15 minutes until wonton edges are browned and cheese is melted. Top each cup with a dollop of sour cream, tomatoes and green onions – or whatever your heart desires!! Serve immediately.
MEAL PLAN FOR THE WEEK OF 5/12
Sunday, May 12th – Happy Mother’s Day. I’m not even going to pretend I’m cooking today. No Mom should. Go out. Order pizza. Have your partner cook for you. Relax and enjoy.
Monday, May 13th – Greek Burger Salad – I’m only linking out the tzatziki because I plan to use a @bubbaburger and since the instructions are on the box, I’m pretty sure you can manage. I’m going to chop my burger, add some veggies and top with this delicious tzatziki. Don’t worry about squeezing the cucumber – it’s not a big deal.
Tuesday, May 14th – Everything Bagel Chicken with Asparagus – I apologize but you will need @TraderJoes Everything Bagel spice for this recipe. You won’t regret it as it’s the most amazing spice, ever. Amazon also sells! I went to put on a pair of shorts Friday night that were HUGE last summer only to find they had shrunk. I swear clothing shrinks if it’s sits for too long. That’s a thing, right? I’ll just eat super healthy in case I’m wrong. This recipe will help!!
Wednesday, May 15th – BBQ Pork Tenderloin in the Crocker – By this point in time my kitchen should be pretty packed up. Hopefully I was smart enough to put a few items towards the front of the chaos for accessibility. My crocker should be one of those items as I will be using the bejesus out of it for the next few weeks. I’ll nuke some green beans and call it a day. Oh wait, will I have a microwave? Hmmmmmmm
Thursday, May 16th – One Pan Baked Smothered Chicken – Just chopping and mixing here peeps. Family favorite in my house. Well, Regs doesn’t vote unless it’s grilled cheese, chicken fingers, steak or dessert. 3 out of 4 ain’t so bad. Serve with brown rice, salad – whatever you have on hand.
Friday, May 17th – Salmon and Summer Veggies – Well, I’m pretty sure my kitchen will be dust at this point so I’m hoping my neighbors were for real when they told me I could use their kitchens. Mandy, if you are reading this, I’m coming over. Hopefully I can put these easy packets together in my living room and then bake them at the Reids. Light, summery dish, perfect for a Friday in May!!
Happy, Healthy Eating Friends! Don’t forget to follow along on Instagram – @dinnerwiththeduffys!! Kitchen updates coming soon.
Well, I fell down on the job. SO sorry folks. I was hoping I’d have the “I was too busy packing to work” excuse but that’s not entirely accurate seeing as I only packed for about an hour. It took an hour to pack up our china and glassware. How does one accumulate so much glassware? None of it matches and I honestly can’t remember purchasing like 80% of what we have. So odd. We left around ten cups in the cabinet, to just survive over the next few weeks, and you would have thought we had left one for all four of us to fight over. The girls were freaking out. I can’t wait until we pack up the plates. Meanwhile, the thought of not having to wash plates, cups and utensils, for the next four weeks, has me kind of giddy. I feel like I’m hitting the jack pot. People can’t believe we are choosing to stay in our house, during the work, and I’m over here like, “are you kidding?” You want me to leave just about the time my responsibilities will go from 100 to 10? You crazy. No vacuuming, mopping, dusting, 409-ing, windexing, pledging, or cleaning after cooking? I mean, it might as well be vacation. So I have to live in a dust infested house with no sink or stove for a few weeks. Meh, just minor inconveniences compared to being a cleaning lady, short order cook, dry cleaner and uber driver. Dropping two of the four ain’t so bad. I’ll be armed with my arsenal of Costco paper products, a toaster oven and a grill. My meal plan may be a bit odd from the 19th to the first of June but I will get creative. I mean, I’ll have oodles of time, right? This entire post is going to come back to bite me in the arse, isn’t it? IS IT? I can hear you laughing…..
Meal Plan For The Week of 5/6
Monday, May 6th – Shrimp, Arugula White Bean Salad – On top of all of the packing, swim team practice starts for my girls today. For those who don’t know, summer swim team controls your life for about two months. It’s every day. EVERY. SINGLE. DAY. Healthy, delicious and quick will be my strict moto for the next 8 weeks. This one is perfect.
No Sunday meal plan as it’s Monday so I’ve already missed that boat. Plus, our Sunday night meal was Sonic. I needed the grease if you catch my drift. Too much fun, the night before, at Cinco de Derby!! Don’t forget to follow me on Instagram ~ @Dinnerwiththeduffys
The next time you read one of my blog posts I will be one year older. Yep, my “day of me” is 4/18 and I will be thirty eight years young. Hard to believe, honestly. As of now, numbers don’t bother me so much. As long as I’m alive and kicking I’ll take it. I’m trying to think back to this time last year and to tell you the truth, I can’t really remember much up until I started the blog. Not sure what that says about my 37th year from April – August but oh well. Now from August to current, that I remember. I was gifted two huge surprises during my 37th year – my blog and my family. Let’s start with the blog. I can not put into words, although I will certainly try, how exhilarating, terrifying, frustrating, time-consuming, rewarding and powerful Dinner with the Duffys has been for me. I never in a million years would have imagined I would have the courage to put my thoughts on paper for all of you to read. A gift I hadn’t realized I so badly needed. Something just for me. Something that was only mine. And not a new dress or a piece of jewelry, no. Something to help me grow from the inside out. Blogging has been such an adventure and it will most definitely go down as my number two all time from my 37th year. On to number one – family. My family grew quite a bit during my 37th year. As most of you know, I located and connected with my biological family a few months back. Hands down the best thing that happened to me this year. I started my 37th as an only child, not knowing a thing about myself, biologically, but will close with three half siblings, more familial knowledge than I could have dreamed of and a family that has welcomed me with open arms. What a gift. Love. I was gifted additional love this year, y’all. For those dying to know, I have made a real connection with my maternal fam and we are all meeting up this summer. Wild, right? You just never know. #1 thing I learned in my 37th year – you have to learn to leap if you really want to live. I’m so damn glad I leaped.
365 days y’all. Each year we are gifted 365 days of wonder. How spectacular. What will you do with yours? I plan to challenge myself a bit in my 38th year. I want to be bolder, stronger, less concerned with what people think – hell, not concerned at ALL about what people think. I want to take more risks. Live in the moment. Dance in the rain…all of that stuff. My birthday wishes for myself. Let’s just hope I can blow out all of the candles!
MEAL PLAN FOR THE WEEK OF 4/14
Sunday, April 14th – Mediterranean Tuna Salad – My mom broker her back last week – she’s OK now, thank God, but I need to make her something that will travel well and please a crowd. Enter this recipe! I have been waiting for a good reason to make this – awesome twist on your typical tuna noodle cass.
This was a busy week, y’all. I know, every week is a busy week but this one was particularly busy for me. It was supposed to be a short week, as my office was closed on Monday, but Regs had a field trip so instead of sleeping in until 8, I was walking the streets of downtown Charleston with twenty-five 4th graders. Am I coming across as bitter? Apologies. Truth is it was a fantastic field trip and I thoroughly enjoyed spending time with my oldest but a “me” day would have been equally as nice. Probably a wee bit better if I’m being honest. Any who, field trip on Monday, two work events and our appraisal this week sent me into a tizzy. Really, it was the appraisal. I’ve had my entire family on clean lockdown for a week or so. I know appraisals have nothing to do with how clean ones house is but I wasn’t taking any chances. I realized I went way overboard when Regan and Ava purposefully woke at 5:15, the morning of the appraisal, to do last minute cleaning. I kid you not. I felt awful until I saw they had cleaned off their dressers, which I’ve been asking them to do for years. Ava asked if this “appraiser dude” was going to search her drawers and if she needed to clean those out too? I’m kind of wishing I had said yes. Maybe I’m really onto something here. I mean, even Patrick bought in. He planted plants, put out pine straw, had the house power washed AND cleaned his bed side table area which always looks like an explosion of shoes and I’m not quite sure what else. I even ventured into the playroom to clean well enough to dust. DUST. Not sure that room has been dusted….ever. Hopefully the cleaning worked and this dream kitchen of mine can become a reality in the next eight to twelve weeks. In the meantime, I’m starting to think bi-annual appraisals aren’t a bad idea. I could get used to checking off some of my honey-do’s…..
Meal Plan For The Week of 4/7
Sunday, April 7th – Grilled Vegetable Quesadillas – My best friends little girl is being baptized this morning so we are heading to brunch with them and then to dinner to celebrate my cousins 37th bday. My point – no cooking for Kelly today. BUT, if I was, I would be making these quesadillas. Not exactly “cheaty” but they take a little longer to prep so it’s a perfect Sunday meal. This is one of my very favorite recipes because it’s extremely unassuming but overwhelmingly delicious!
Monday, April 8th – Cajun Baked Salmon – I have been craving salmon ever since I snuck a piece of my neighbor, Randy’s, perfectly cooked dinner the other night. He has yet to send me his recipe but this Cajun spiced option looks pretty yummy! We will serve ours with quinoa or whatever else I have in the house.
Thursday, April 11th – Kale Caesar Salad– Don’t get angry. I promise this is delicious. And so much healthier than your typical caesar because the dressing isn’t mayo based – but still crazy yummy. I’ll add chicken to ours and loose the croutons!!
I’m super stoked to be teaming up with my current company obsession Toadfish Outfitters, for this post and a sweet Instagram giveaway starting next week. (Be sure to follow me on Instagram for details ~ @dinnerwiththeduffys) So you know, I have the kind of personality that when I find a new product that works (facial, kitchen, home, whatever), I become immediately obsessed. It’s all I can think, talk and write about. Enter Toadfish and their amazing products. I first noticed their gear online and was immediately sucked in to their products, their story, and their passion. The Toadfish Frogmore Shrimp Cleaner, Put ‘Em Back Oyster Knife and Crab Claw Cutter are just three of their best selling products. They all look great and perform even better. As you know, here at Dinner with the Duffys, we are all about eating and cooking healthy, family friendly, foods that do not require a whole lot of time and focus in the kitchen. Seafood tends to be one of my go-to’s because it’s healthy, adaptable and quick to cook. But, the prep can be a pain – like peeling and deveining a pound of shrimp. This is why I LOVE the Toadfish guys. Their products make cooking and eating seafood that much easier. Peeling and deveining shrimp is no longer a tedious task. It took me no time to peel AND DEVEIN a pound of shrimp. Let’s be honest – we all know we should devein the shrimp but when it comes down to it, most of us don’t because it takes so much effort – we just eat the poop and tell ourselves it’s nutritious. But is it? Really? Probably not.
My next favorite tool is the Crab Claw Cutter. Growing up in the Lowcountry, some of my favorite memories are of sitting at a news papered table, covered in steaming blue crabs . Back then we used the backs of butter knives to crack those suckers. We would spend hours picking through the whacked shells to get what little meat would could get. My girls won’t have that same problem. The Toadfish Cutter “was designed to cut evenly around crab claws in one step, keeping meat intact and shell fragments out. It allows you to create stunning presentations with lobster, blue, king, and dungeness crab claws.”
Beyond creating tools that will save you beau cops of time, these products actually do a hell of a lot of good. I recently interviewed Thor Rhodin, CMO of ToadFish Outfitters and was blown away by the true heartfelt desire this company has to make a huge difference in improving our waters. When asked how the Toadfish guys got started Rhodin stated, “We all grew up in Beaufort since we were little kids, so the water was ingrained in us whether it was surfing, fishing and just being outside. From a young age we all realized the massive amount of strain that the explosive population growth and urban development put on the waterways we loved and considered our back yards.” From that point on the seed of conservation and preserving what these guys loved was planted. Rhodin continued, “The wheels started spinning and we started thinking of ways we could positively impact water quality and that’s where the oyster came in. The oyster was the perfect solution considering that a single one can filter up to 50 gallons a day removing all the toxins and pollutants we put in as a society. Without oysters we would be in a water quality crisis much like the Chesapeake and New York harbor. When we started Toadfish, SC was harvesting a 150,000 bushels of oysters a year and was only replanting 40,000 bushels of shell a year so we wanted to bridge that gap. So far we have planted close to 70,000 square feet of new oyster reefs throughout the country and are on a mission to continue our efforts.” ToadFish products, which have been featured in national media like Garden & Gun, Coastal Living, Food & Wine, Real Simple, are sold both online at toadfishoutfitters.com and in stores across the country including Sur La Table stores. Do yourself a favor and purchase a Toadfish Outfitters product. Whether it’s an oyster knife, Toadfish Inshore fishing rod or their “Toad You So” hat, you won’t regret investing in what they are offering. I know I haven’t. Well, my husband hasn’t seeing as he’s snatched everything I’ve purchased! I’ll deal with him later.
MEAL PLAN FOR THE WEEK OF 3/31
Sunday, March 31st – Crock-Pot Tuscan Garlic Chicken – I can’t even put into words how excited I am that today is the last day of March. Everyone knows April is by far the best month of all of the months. It has nothing to do with the fact that my special day falls on the 18th – nothing at all. Because it’s Sunday and technically a “splurge day” we will put this over orzo or pearled couscous!
Friday – April 5th – Flank Steak Caprese – Such a perfect Friday night meal. This will take no time to make but looks, and tastes, divine. Serve over lettuce, with a side salad or with whatever you are craving.
BE SURE to follow along via Instagram @Dinner with the Duffys, so you don’t miss the chance to win $100 to Toadfish Outfitters next week!!!!