Archive for the ‘what’s for dinner’ Category

pumpkin shrimp curry

Monday, November 19th, 2012

I do love my iPhone.  It is just so darn handy.  I often take pictures of magazine images with my camera in waiting rooms.  It is easy to snap pictures of recipes, exercise routines and restaurant tips that I want to remember.  This recipe is a perfect example.  Not sure exactly which magazine it was from last fall, but I have made this many times over.  My obsession with butternut squash has not faded and this curry dish is the perfect mix of the “other” squash and pumpkin. 

Sorry for the blur, but I was pretty darn excited to eat!  

chicken-chipotle nachos

Friday, October 12th, 2012

Nachos could be the best food on earth.  Well, that might be a slight exaggeration, but these chicken-chipotle nachos are really that good!

Make the chicken-chipotle mixture, using a deli rotisserie chicken, before hand and then quickly assemble.   The chicken mixture can be made up to 2 days ahead.

Spoon chicken on to each individual chip and top with cheese. This is what makes these nachos over the top!  Each chip is individually loaded.  
Pop out of the oven and top with cilantro avocado crema, it helps cut the heat from the chilies.  Heaven on a chip!

quick summer plate

Tuesday, August 7th, 2012

Long days in the sun, on the lake, and at the pool often require quick and easy summer dinners.  Our Sunday dinner was grilled salmon and a quinoa salad.  All ready in less than 30 minutes.

Quinoa Salad [fast and easy to make!]

1 bag of pre cooked frozen quinoa
1 bag of frozen edamame beans- shelled
3 or 4 Roma tomatoes
2 small avocados
1/4 of a small red onion
1 T of olive oil
1 lime

1. Throw quinoa and edamame in bowl and defrost in microwave. Defrost until no longer frozen but still cold.
2. Chop tomatoes, avocados, and onion.  Toss into quinoa.
3.  Add olive oil and the juice from 1 lime.  Toss.

DONE!  Extremely delicious plate packed with nutrients.

summer pizza

Tuesday, July 31st, 2012

Fig spread + Peaches + Goat Cheese + Arugula = Pizza? Oh. my. YES!
I made this over the weekend for our pizza night with friends.  I really wanted to use some goat cheese that I had on hand. After a little searching I came across a few recipes that used fruit and arugula.  One called for fig preserves as the “sauce”. The sweetness of the fig and peaches is tempered by the bite from the arugula.  This is some seriously good stuff!

simple ingredients: fig spread, fresh peaches, crumbled goat cheese, fresh arugula
1.  On a small pizza crust [I used this Udi’s Gluten Free pizza crust], spread a thin layer of fig preserves or spread. 
2.  Chop 1/2 a fresh peach and layer on to fig spread.
3.  Sprinkle with goat cheese crumbles.  [ I also added a small amount of mozzarella.]
4. Bake in oven @ 375 degrees until crust is golden and cheese is melted.
5.  Cover pizza with chopped arugula after it comes out of the oven.
6.  Slice, serve, enjoy!

I found this fig spread in the deli section by the finer cheeses.  It was delicious!

charred corn salad

Monday, July 9th, 2012
[via bon appetit]
This charred corn salad is the quintessential summer salad and is refreshingly delicious!   It is a breeze to make.  Grill corn, chop the remaining ingredients, and add a simple dressing of freshly squeezed lime and olive oil.  We have had it twice in the last week!  Bring it to a potluck or serve at home next to your grilled protein. 

chips n’ fish

Monday, June 18th, 2012

Father’s Day calls for a special dinner.  Fish and chips.  That was my husband’s request.  He has Celiac Disease and gluten free fish and chips are hard to come by.  Even though I have never fried up a batch, I was eager to give it try!

The recipe chips n’ fish came from the fabulous cook book Fishes and Dishes!

Main ingredients halibut, eggs, corn starch, Italian parsley, and Salt and Vinegar potato chips!  Hello, all gluten free.

I gave the potato chips a whirl in the food processor.  Dredged fish (I used cod) in corn starch, dipped in egg, and then the chip mixture.  I used peanut oil to fry the fish and it was amazingly easy!  The end product was lip-smackin’, finger lickin’ good.


For this and other fantastic seafood recipes-you need this cookbook (written by some pretty awesome women) for yourself!  Find it at an independent bookstore or at good ol’ amazon

[PS.  Thanks Kiyo!  Aaron loved the fish.  Miss you.]

taco tuesday

Tuesday, May 1st, 2012

What’s for dinner?  Well it’s Tuesday…so make some tacos!  I made these Shrimp Tacos for dinner last night and they don’t disappoint!  Spicy shrimp, crunchy slaw, a squeeze of lime.  Deelish.

A quick and easy Pioneer Woman recipe.  I made a few changes.  I didn’t have the pico de gallo [to be honest, I actually forgot to grab it while I was at the store.]  We added a dollop of crema agria-mexican style sour cream instead.  I also used canned jalapenos in the slaw.  If you made the coleslaw and peeled the shrimp in the early afternoon, this dinner could take less than 15 minutes to get on the table! Perfect mid-week meal.

PS.  Adding a magarita would put it over the top.

Tuscan Chickpea Stew

Monday, February 27th, 2012

my cast iron dutch oven + superfast suppers cookbook = tuscan chickpea stew
No need to ask tonight, “What’s for dinner?” Got you covered.
I whipped up this dinner last night in less than 20 minutes.  Let me repeat that.  20 minutes. Had I known it was truly a superfast supper, I would have saved it until Monday. (My loss is your gain!)  Let’s just say it was incredibly easy to make and delightfully tasty.
Tuscan Chickpea Stew
2 T olive oil, divided
3 garlic cloves, crushed
4 Chicken Sausage link, fully cooked
1 T fresh or dried rosemary
1/4 t. pepper
1 (14.5 oz) can diced tomatoes with green pepper, celery, and onions, undrained
3 (15.5 oz) cans chickpeas, undrained
3 cups fresh prepackaged baby spinach
1/2 cup freshly Parmesan cheese
Heat 1 T. oil in sauce pan or dutch oven or medium-high heat.  Add garlic and next 3 ingredients.  Saute 4 min or until sausage is browned.   Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.
Drain remaining can chickpeas.  Add to pan.  Bring to boil: cover, reduce heat, and simmer 2 minutes.  Uncover and stir in spinach; cook 2 minutes our until spinach wilts. Place a slice of crusty bread in shallow bowl.  Spoon stew into bowls over bread.  Drizzle with olive oil and sprinkle with cheese.  Done and done.  Let’s eat!
Serving size 1cup:  calories: 331; Fat: 9; Carb: 49; Fiber: 10; Protein: 14
I used al fresco fully cooked roasted pepper and asiago chicken sausage.
This recipe was taken directly from Cooking Light Superfast suppers.  Find it [here].
Where is June?


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