I’ve made this chipotle chicken taco recipe several times since Michael first created it. It’s a great (and healthy) alternative to a ground beef taco filling. I like to serve it “tostada-style” with toasted corn tortillas, but you could also use flour tortillas if you prefer.
I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.
The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!
One of my recent goals is to find more quick and healthy dinner recipes. Under 20 minutes? Great. Under 20 minutes and healthy? Even better. These grilled portabella mushroom burgers fit those requirements perfectly, so I can have a delicious vegetarian dinner on the table in 10 minutes.
If I’m in a hurry, I like to heat up some refried black beans to go along with the burgers. But if you have a little more time, you could make some home-fried potatoes instead — just wait to grill the portabella mushrooms until you’re frying the potatoes.
These rolls are actually based on the same recipe as our crescent rolls — but with a few simple modifications. We didn’t have any eggs in the fridge, so I used a simple “flax egg” substitute. Once I used soy milk and Smart Balance (a vegan buttery spread), the vegan transformation was complete. The best part? They don’t even taste vegan, so you’ll never know the difference.
I found this delicious Turkish recipe via pinterest several weeks ago, and made it for dinner last night. It reminded us a little bit of stuffed naan bread, but the filling is reminiscent of spanakopita. Regardless, it made a tasty vegetarian meal alongside falafel and salad.
Michael and I enjoyed this delicious mushroom ragout for dinner tonight, and immediately decided to add it to our dinner rotation. The mixture of different mushrooms is savory and delicious — and pairs well with the creamy herbed polenta. I first saw a picture of this recipe on Dinner: A Love Story, and when Michael pointed out the same picture, I knew we would have to give it a try.
Michael and I love Indian food, but we often rely on jarred sauces when we make it at home. However, this chicken saag recipe is both delicious and easy to make from scratch — especially if you start with already-cooked chicken thighs.
My mom makes homemade dressing (stuffing) every Thanksgiving, and it’s one of my favorite parts of the meal… along with pretty much everything else. Last year, I made cheesy grits for Michael and myself instead, and was planning to do the same this year. But, we changed our minds on Thanksgiving morning and decided to make a more traditional stuffing recipe.
So, Michael looked up some recipes online, and we decided to make a wild rice dressing with ingredients from our pantry and freezer. It was fabulous! We used cinnamon raisin English muffins for the bread, but you could easily use plain English muffins and add a handful of raisins along with the almonds.
I made these bars on Friday evening for a get-together with some friends from church. While I’ve had them many times before (the recipe is from my aunt), it’s the first time that I’ve made the recipe. The raisin filling is sweet and jam-like, and I love the combination of the oatmeal crust with the cinnamon icing.
So, if you’re looking for a unique alternative to oatmeal cookies, give this recipe a try by following the directions below: