I’m back! It’s been several months of winter, school, and work since I’ve posted here — but now that it’s spring, I’ve been inspired to make some new recipes.
Last Sunday, Michael and I decided to have lamb for our Easter dinner. I wasn’t sure what sides to make with it, but au gratin potatoes and minted peas were the overwhelmingly popular suggestions on Chowhound and Google. We took their suggestions, with great success. Minted peas are a great (and super easy) way to dress up frozen peas, so give them a try!
I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.
The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.
Michael found this recipe last fall when we were going through some old issues of Sunset magazine, and I thought I’d give it a try. I’ve made it a couple times now, and have tweaked the recipe to make it tasty and delicious — we really like the flavors of the lemon and oregano in the marinade. Since we don’t have a grill, I cook them in my grill pan, which works great.
I’ve used this grilled chicken in pita sandwiches, as well as a Greek chicken salad — either way, it’s best served with cucumber, tomatoes, feta cheese, and tzatziki sauce.
I first made this taco salad last fall, when I needed to bring something to a potluck lunch at work. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the avocado, chips, and dressing on the side) and have several delicious meals.
Michael and I had this smoked salmon salad for dinner last night, and it was delicious. It has all the components of a great dinner salad — veggies, fruit, nuts, protein, and cheese. I forgot to add avocado, even though I bought it at the store, but think it would be a great addition.
I decided to make a new category on the blog for lighter recipes (a.k.a. heavier on veggies and lighter on calories), and this is the first recipe I’ll be adding to it. I served this salad with toasted pita bread for a quick, easy, and healthy dinner.
Tonight, I decided to try my hand at making cashew chicken for dinner. I’ve never made it before, but many of the recipes I’ve seen use a similar sauce as my beef and rice noodles recipe. So, I decided to simply use that sauce as the base of my recipe. Turns out, it was both easy and delicious, so I’ll definitely be adding this recipe to my Chinese food repertoire!
I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.
Michael and I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.
I made this Vietnamese beef and rice noodle stir fry for dinner tonight, and it was absolutely delicious! Michael and I went to United Noodles in Minneapolis this afternoon and stocked up on some groceries that we don’t normally buy, along with some of the ingredients for this dish.
Although the ingredient list looks a little long, this is actually a very quick and easy meal to make. One of the keys to this dish is the paper-thin sliced beef (you could also use pork), because it cooks extremely quickly and has a lot of surface area for the sauce to coat it. If you’re slicing your own meat, you may need to slightly increase the cooking time.
I like to make this jambalaya recipe when I’m looking for an easy meal that will make leftovers. It’s a great one-dish meal for a crowd. I usually make it with andouille sausage and chicken, but you could also add shrimp to make it more flavorful.
By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite and easy ways to eat them is in a giant salad — I’ll make a big bowl of it and we’ll have it alongside several meals during the week. The great thing about this type of salad is that you can add any ingredients you like, and you don’t need to measure anything.
Instead of making or buying a dressing, I like to drizzle oil and vinegar over the individual servings. My favorite combination right now is a cinnamon pear balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).