Main Course
Primary dishes served for lunch or dinner.
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Chicken & Waffle Fries {with Honey Dijon Syrup}
I have been so excited about making ‘waffles’ out of hash browns from the time I first spotted this on Pinterest. Today is the day we shall create a spin on the soul-food classic Chicken & Waffles. Presenting our Chicken & Waffle Fries with Honey Dijon Syrup.
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Salmon Marbella {Over Toasted Israeli Couscous}
I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie. She’s invited me to do a guest post on her blog, which will be a first for me. I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together. Lemony Thyme was actually the inspiration for this dish….which feels kind of cool. Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon. We tossed ideas back and forth on how we would prepare it but made no progress. I called up our love food photography……
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Horseradish & Herb Encrusted Grouper
Horseradish & Herb Encrusted Grouper is a simple and delicious way to elevate the flavors of this mild fish. Grouper is a lovely firm white fish, which makes it sturdy enough for grilling, wonderful broiled for a Grouper Sandwich, or served our favorite way…baked with a horseradish & herb bread crumb topping.
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Bang Bang Shrimp {Bonefish Grill Inspired}
When someone shares what THAT dish is for them….it peeks your curiosity. Bonefish Grill’s Bang Bang Shrimp might just be THAT appeTEASER that keeps you going back. That was good enough for me. There are those dishes on a restaurant menu that create a stir and keep you coming back. Remember when the Blooming Onion blossomed on the Outback menu….what a craze. Have you ever been tempted to go to Red Lobster…just for the Cheddar Biscuits? Or raced straight from work to Chili’s for an order of their Southwestern Eggrolls (and a Presidente Margarita)?
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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}
This has to be the greatest time of year for those of us who love to eat and perhaps even more so for those of us who love to cook!! Every site I follow is bursting with recipe inspiration. After taking a night off from turkey, I’m ready to try this Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} recipe from Fine Cooking.
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Spinach & Avocado with Pesto Grilled Cheese
I was debating whether or not to post this sandwich. After all, it is only a sandwich. But after two days of making special trips home for lunch…because ALL I WANTED was to have only this sandwich….I think it’s worth sharing. The Spinach & Avocado with Pesto Grilled Cheese is the bomb!!
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Crab Rangoon {with Sweet and Sour Sauce}
Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence….we’d always say yes to “do you want to add an order of Crab Rangoon with that?” They’re so good and as we later discovered, remarkably easy to make.
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Sea Scallops with Spicy Mayo
Sea Scallops. Sweet. Juicy. Hint of ocean breeze. Is it wrong that I’ve put Whole Foods on my list of things I’m thankful for? Whole Foods inspires me in many ways….to try unique produce items, to dabble in International cooking, to grow bamboo, to someday cook a whole fish (head on), to eat more whole grains, to drink better wine….I could go on and on.
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Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}
Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}. Not sure if I need to say more. LOVE the Sea Scallops, they are such a huge treat. Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more. If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter.
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REALLY Good Meatloaf
The BEST Meatloaf I’ve ever had was one I called The Collaborative Meatloaf. On that night each cook took turns adding an ingredient, the rule was you could only add one ingredient per turn and you must disclose what you added. We made it the way REALLY Good Meatloaf should be made….by starting with good quality meat, adding fresh veggies, binding ingredients like eggs, milk, bread, herbs & aromatics, and then a few secret ingredients. The problem with our original Collaborative Meatloaf recipe is we also took turns making cocktails and I’m afraid the ‘secret’ ingredients will remain a secret.
