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. 

 

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.

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!

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

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.]

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.