What’s For Dinner? Good evening everyone! We’ve had a busy day once again! I hope you all enjoyed your weekend. :D Some of you were very close to guessing what I made for dinner last night! I made a 7-Layer Tortilla Pie! It was sooo delicious. 2 (15 ounce) cans pinto beans, drained and rinsed1 cup salsa, divided2 cloves garlic, minced2 tablespoons chopped fresh cilantro (I didn’t have any, but this would be a nice addition)1 (15 ounce) can black beans, rinsed and drained1/2 cup chopped tomatoes7 (8 inch) flour tortillas (I used Tomato Basil and Spinach Tortillas for a nice flaviour)2 cups shredded reduced-fat Cheddar cheese1 cup salsa1/2 cup sour cream (I used low-fat) Preheat oven to 400 degrees F (200 degrees C). In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate or tart dish. Cover with foil, and bake in preheated oven for about 40 minutes.
It was really yummy. You could make it healthier by reducing the cheese and adding more veggies. Smitten kitchen. Broccolini Salad Recipe. I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass.
Must have had three servings. It was one of those relatively simple preparations that reminded me of how good certain things are. We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). So I kept thinking about it. I made a meal of this by introducing a hard boiled egg - on the side. Fill a big pot with water and bring to a boil. Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan.
To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc. Serves 4 - 6. Zucchini and Spinach Frittata with Sweet Potato Bacon Crust. Ah, Spring is in the air! The birds are chirping, the cherry blossoms are out, the pollen is making my sinuses go beserk.
But above all else, as soon as the weather gets nice, I love to have any excuse for brunch. And, of course, the cocktails that accompany said brunch. Maybe it stems from my college days where the winter thaw meant playing drunken croquet on the lawn of SAE or lingering over Long Island iced teas at an outdoor bar before studying Econ 400 until my brain collapsed. But of course, now that I’m a real grown up with a spouse, kids (and even a dog!)
Today, I think I figured out what I’m going to be serving for Easter Sunday. I got the idea for this recipe on Eat Run Read and put my own spin on it. Plus, I bake my bacon (best idea EVER!) No nasty pan to clean! But I digress...here’s the recipe: Zucchini and Spinach Frittata with Sweet Potato-Bacon Crust 1 pound cooked bacon10-12 eggs (Heritage Breed are always my fave!) Transfer mixture to a separate bowl. USE IT UP: Spring Spinach, Grape Tomato & Lamb Burgers. One of my favorite things to do in the Spring is grill. Or, more accurately, I enjoy drinking a cold beer and sunning myself on the back porch while Grey toils over the open flame. Of course, I do direct from afar so as not to have my hair smell like a bonfire. Yep, that’s a darn good time. I wanted to share with you a lamb burger recipe that has never turned out anything less than perfect -- either on the grill on in the skillet.
Here’s the recipe. Spring Spinach, Grape Tomato & Lamb Burgers (modified from Giada De Laurentis) 1/2 cup plain dried bread crumbs1/4 cup chopped fresh flat-leaf Italian parsley1 large egg, lightly beaten2 tablespoons whole milk1/2 cup crumbled feta cheese1/4 cup chopped sun dried tomatoes1 ½ cups fresh spinach3/4 teaspoon salt3/4 teaspoon freshly ground black pepper1 pound ground lambFresh basil leaves, for topping each burgerhandful of halved grape tomatoes, for topping each burgerExtra virgin olive oil for drizzlingBalsamic vinegar, for drizzling. Baked Egg Boat recipe - StumbleUpon. Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast.
That is why I am pretty excited about these Baked Egg Boats. They are sooo easy to make. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Mushroom, Lentil, and Wild Rice Timbales. My Thanksgiving menu planning will always be an exercise in fantasy because we celebrate the holiday at my in-laws’, but if I were serving Thanksgiving dinner at my house this year, my menu would include Green Bean Casserole, mashed potatoes and mushroom gravy, cornbread dressing, Cranberry Relish, Sweet Potato Casserole, Double-Layer Pumpkin Cheesecake, and these Mushroom, Lentil, and Wild Rice Timbales.
Since I don’t get to cook much for the actual holiday (and only those items that will travel well) I spend the weeks before the big day doing Fantasy Holiday Meals—not the whole meal, mind you (you know how lazy I am), but a dessert here, a side dish there, as part of a regular meal. It keeps me in practice for holiday cooking and, let’s face it, gives me something relevant to post here for anyone looking for holiday meal ideas.
So last night I attempted my fantasy main course. They’re ridiculously delicious, if not ridiculously easy. Mushroom, Lentil, and Wild Rice Timbales Ingredients. Simple Buffalo Chicken Soup Recipe | How Sweet It Is - StumbleUpon. Welcome to the easiest soup ever. Ever ever. Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you. You are going to like this. I promise. This is what it looks like when you ladle soup into a bowl from behind a camera. This is what it looks like when you miss. These things down here… they equal the best flavor combo ever.
Here is my really tan hand. See? When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. Then I’d make something out of Cinnamon Toast Crunch. Luckily for me and my mouth, I was in the mood for buffalo chicken soup. Not luckily for my lips, which are the most chapped (chappiest? This soup is straight up broth. So let’s get all of the bits and pieces out of the way: Do I think you can make this in the crockpot? Do I think you should add heavy cream?
Do I think you can use other cheese?