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Southwest Eggrolls with Avocado Dipping Sauce {Chili’s Style}
Every time I make these Southwest Eggrolls they are a hit. And this copycat recipe gets you pretty darn close to the Chili’s restaurant version.
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Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}
Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}. Recipe Inspiration. I’ve mentioned before that recipe ideas come to me in many ways. Today for example, I spent my lunch break at the hair salon, a place I love for these three reasons: first I adore my stylist and love hearing about her recent travels and life experiences; second because I always leave feeling refreshed and happy; and third because they have the best assortment of magazines!! Today I left with 16 snapshots of recipes and ideas that I MUST try. My head is spinning with fresh new visions.
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Thai Red Curry White Fish {with Squash & Zucchini}
Thai Red Curry Paste is becoming a go-to ingredient for me. It seems to find it’s way into Salmon Burgers, Meatloaf, Soups, and certainly Curry dishes. It’s a wonderful flavor…not too hot, just uniquely red curry.
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Chicken Salad with Avocado & Cilantro {in a Taco Salad Shell}
Half of our motivation to roast a whole chicken each week is for the leftover cooked chicken and the makings of homemade chicken broth. The other half this week was to find an excuse to make Tortilla Crispy Taco Salad Shells….again. And so the Chicken Salad with Avocado & Cilantro Taco Salad was born.
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Bodacious Roast Chicken {Mexican Style}
We, like most families, go through “What’s for Dinner” ruts from time to time. Last week frankly was a bit of a challenge. Thank goodness our Ahi Tuna Salad with the amazing Creamy Avocado Cilantro Lime Vinaigrette came through at the end. And it’s funny because that salad never really knew where it was headed until the very last minute. Besides the dressing, the other ingredient that stood out was the baked tortilla shell. And so we decided that Taco Salads were in our near future. To be exact, we agreed Roast Chicken {Mexican Style} on Tuesday and Chicken Taco Salads on Wednesday. Looks like it’s going to be a good week!!
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Miso Soup with Poached Egg {Share the Love}
What started one day as a “What’s for Dinner?” conversation at the office turned into a mission to make homemade Miso Soup and ultimately an ingredient split. And so that evening I did my usual research: scan the Internet for the most striking Miso Soup images first, read multiple recipes second.
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Cilantro Mint Pesto
For the Cilantro Mint Pesto, combine cilantro, mint, oregano, almonds, honey, and vinegar in a small food processor. Fine chop ingredients and with processor running drizzle in olive oil. Then season with salt & pepper.
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North African Lamb Kebabs {with Cilantro Mint Pesto}
North African Lamb Kebabs sounded so intriguing to me. Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables. These kebobs are made with ground lamb that’s blended with heavenly herbs and spices. I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand): cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it.
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Mexican Chicken Soup {Share the Love}
Mexican Chicken Soup has become a comfort food staple for my family. Every time we have it, whether at our favorite Mexican cantina or at home, we’re reminded how wonderfully delicious this soup is. I realized recently that comfort food didn’t have to come in the form of a casserole or laced with chocolate (although for me personally those are way up there on my list). And that chicken soup didn’t have to include noodles for it to warm your soul. With a short list of ingredients, starting from scratch, you can have it on the table in 15 minutes or less. A wonderful Monday evening bonus!
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Vietnamese Pork Tenderloin
Fish Sauce. No wait…don’t run away. I will admit that fish sauce is a little scary, at first. However it is the star ingredient in this dish and when combined with the many other powerful flavors it just gets happy. I found this wonderful Vietnamese Pork Tenderloin recipe in my July Cooking Light magazine. It’s well worth the 30 minutes or so of prep and all 25 ingredients.
