» dinnerMy Site

Curried Coconut Cauliflower

This Curried Cauliflower was a winner at our house. If you have leftovers throw it on some lettuce with chicken and you have dinner the next night. Spread on a cookie sheet: 8-10 cups of cauliflower (it reduces) 1 onion, chopped 2 garlic cloves, minced Combine Sauce- (rough idea) 3/4 C EVOO 1/2 C red wine vinegar 1 tsp cumin 3 tsp curry powder 1 tsp paprika S&P Pour sauce over cauliflower and onions. Mix until combined. Bake for 15 minutes or so at 450 Add shredded coconut and bake for a few more minutes Add Cilantro for garnish.

Lean and Mean Meatballs

This picture does not do these homemade meatballs justice. I love big, moist, juicy meatballs with a delicious vegetable sauce and just a little whole wheat angel hair pasta. My secret to moist meatballs is soaking a piece or two of bread in milk until it is all absorbed. Don’t skip this step! Combine- Extra lean ground beef 93% lean 1-2 lbs 1-2 eggs 2 slices wheat bread soaked in 3/4 C milk until soggy- tear apart into tiny pieces Italian herbs (fresh parsley,dry basil, dry oregano) 3/4 C Parmesan cheese Minced garlic 1/2 Grated onion (use a zester and grate onion juice into mixture) S&P Red pepper flakes Mold meatballs into 1 1/2 inch or bigger balls. Sear on all sides in a sauté pan with EVOO. Sauté eggplant and mushrooms in some EVOO (or any veggies you have). There are so many great sauces out there I use Rao’s or Emeril’s tomato sauce. Add 2 jars sauce to large pan and drop in seared meatballs. Simmer with lid for 1 hour or so. Top with more Parmesan and…

Grilled Grape Salad with Orzo and Goat Cheese

I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.

Greek Hummus Salad

I’m in love with this Greek Hummus Salad! Romaine lettuce Hope Spicy Avocado Hummus Rotisserie Chicken shredded Tomatoes Cucumber Avocado Carrots Feta Cheese Pita chips EVOO Lemon juice S&P Hummus dressing- 2 parts hummus 1 part EVOO 1 part lemon juice S&P Toss all salad ingredients together and top with crushed pita chips. ETC. I use this hummus for dips, wraps and sandwiches, over chicken burgers, and really anything!

Babe’s Salad Dressing

Pure Texas last night and oh my gosh! Loved the Fried chicken, corn, and biscuits but my takeaway was the salad dressing. It was a very simple salad which made the dressing really stand out. 2 TBS sugar 1 tsp salt 1/4 tsp fresh ground pepper 1/4 c apple cider vinegar 2 Tbs canola oil (or Grape Seed Oil) 1 head Iceberg lettuce Combine all ingredients in a jar and shake. Refrigerate. Tear iceberg lettuce in pieces and refrigerate. Dress salad and top with a lot of cracked black pepper. ETC. Another key is serving the salad on a cold bowl or plate.

Tandoori Shrimp

| INGREDIENTS | 2 lbs jumbo shrimp, peeled [leave tails on] and deveined 1/2 cup freshly squeezed lime or lemon juice 1 1/2 teaspoons Cajun Rub 1 cup plain [greek] yogurt 1/4 cup heavy cream, half and half, or milk 1/2 of a small onion, coarsely chopped 3 cloves garlic coarsely chopped 1 1″ piece of fresh ginger peeled and coarsely chopped 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric a few drops of red and orange food coloring [optional] 4 tablespoons butter melted thinly sliced red onions lime wedges sprigs of cilantro for serving | DIRECTIONS | Put the shrimp in a large resealable plastic bag. Combine the lime juice and Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes. In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori….

Cobb Italiana Salad

Girlfriends, lunch, and a Diet Coke! Happy Friday ~Cobb Italiana – Romaine Treviso Mustard Green Arugula Pancetta Grilled Chicken Breast Avocado Ranui Farms Hard Cooked Egg Anchovy Aioli Gorgonzola Dolce Herb Crouton Grana Padano

Hummus Salad dressing

My girlfriend had me over for lunch the other day and made a salad with the most delicious dressing! She is the queen of salads and mine never taste as good. I tripled the dressing recipe so I’d have it for the next couple of weeks. And really, I’d eat it by the spoonful! 1/3 cup sugar 2 tbsp sesame seeds 1 tbsp poppy seed 1 1/2 tsp minced onion (I added a lot more and used purple onion) 1/4 tsp Worcestershire 1/4 teaspoon paprika 1/2 c veg oil 1/4 c apple cider vinegar (I used red wine and I think that’s fine too) Salad- Butter lettuce and Spinach Grilled chicken from last night Strawberries blueberries blood orange segments orange segments Avocado Sliced almonds

Buffalo Sloppy Joe

Here you go. Definitely worth making!

Proscuitto & Asparagus Toast

When all else fails, stack it! When I’m at a loss of what to make for dinner, I start stacking things on top of toast. They end up being some of our favorite dinners (or breakfast/lunch). Whole wheat sourdough toast *Arugula Pesto Burratta cheese Prosciutto Avocado with a dash of lemon juice Grilled asparagus Fried or poached egg *Arugula Pesto In a blender combine: 1/2 cup walnut pieces or toasted pine nuts 1 garlic clove, minced 2 cups packed arugula leaves 1/2 cup Parmesan cheese Kosher salt After blended slowly add: 1 cup extra-virgin olive oil