What's For Dinner? 6.8.15

Because today is my husband's birthday, I've picked a week of recipes for his favorite meals. Is this the healthiest week of meals? Nope. But sometimes you gotta live a little. We love these recipes in our house, and I hope you will too.

Monday: Barbecue Chicken Pizza from The Kitchn

Saying Stefan and I love pizza is like saying the sun is warm. Any food based on bread and cheese is going to score high on our list. Stefan's favorite is a new school staple that's become old school: barbecue chicken pizza. I usually add thinly sliced red onion to ours, but I love how this version adds cilantro for extra freshness.

 

Tuesday: Caesar Salad from Bon Appetit

My idea of a great salad is one chock full of different greens, veggies, nuts, fruits, and whatever else I can find to add texture and variety. But like so many men, my husband loves a good Caesar. This classic version takes it to the next level with homemade dressing and croutons.

 

Wednesday: Dallas Burger from Bobby Flay
My husband has a man crush on Bobby Flay. Actually, Bobby's food to be more exact. Whenever we visit his family in Massachusetts, we have to make at least one or two stops at Bobby's Burger Palace for some seriously delicious burgers. The ingredient list for this burger is long, but it's worth it!

 

Thursday: Salsa Verde Enchiladas from Kevin & Amanda
We love enchiladas and this 4-ingredient version looks like a great way to incorporate a favorite meal into a busy week. Using pepperjack cheese for additional flavor is genius.

Friday: Crispy Chicken Fingers from Food52
What is it about men and buffalo wings? After years of me choking down chicken smothered in hot sauce (not my fav), we've come up with a compromise and make a few different dipping sauces whenever Stefan whips up this childhood favorite. I love this recipe for chicken tenders - they turn out crisp, never oily or soggy. Make sure to sprinkle a little salt on each tender right when you pull it out of the oil. Serve with hot sauce, barbecue sauce, honey mustard, and/or ranch.

And for dessert? My mom's blackberry pie! It wouldn't be a birthday in our family without it. Recipe coming later this week.

What's for Dinner? 5.11.15

How has Monday snuck up again already? We have a busy week this week so I'm aiming for recipes that are packed full of flavor that will keep my motivation for cooking high. And judging by the look of some of these recipes, I'm looking forward to cooking every day this week. 

Monday: Sesame Chicken from Brown Eyed Baker
I used to think good Chinese food at our house could only be purchased. Now that I've tried a few of these recipes, I've found it's a lot easier than I thought to make yummy chicken recipes that rival our favorite take-out places.

Tuesday: Bruschetta with Garlic Mozzarella Toast from This Heart of Mine
My favorite bruschetta focuses on tomatoes as the main star with cheese and fresh herbs as secondary players. I love that this recipe melts the cheese into your base layer, leaving the finished texture fresh and delicious.

Wednesday: Chicken and Andouille Jambalaya from chow.com
Matt and I both love spicy food and a good jambalaya for us means chicken and sausage with lots of spice. This recipe is time consuming but worth it for leftovers that last us several days.

Thursday: Carrot Caraway Soup
Rain, rain....don't go away. I love that my plants are getting well watered after a good stretch of sunshine. To go along with the cloudy weather, this simple, creamy soup sounds absolutely perfect.

Friday: Taco Salad from Damn Delicious
As someone who's pretty picky about salads, taco salad is one combination that is always a winner. I love the different textures incorporated while still maintaining a similar flavor theme.

And for dessert...

Chocolate Peanut Butter Pie from The Pioneer Woman

Not only am I obsessed with this pie, but I love how perfectly this picture conveys how consumingly addicting it is. So good, you won't be able to resist before getting a complete photo. Chocolate cookies crust with a creamy peanut butter filling?! How could you not try it this week?

What's For Dinner? 5.4.15

This week, my menu is all over the map, from mini tostadas to celebrate Cinco de Mayo to a 5-minute pizza to an Asian twist on chicken noodle soup. The one thing they have in common? They're quick enough for a busy weeknight and yummy enough for a celebration (including a big milestone in our house on Wednesday). Hope you have a great week!

Monday: Kale, White Bean, and Farro Salad from Spoon, Fork, Bacon
Farro is an ancient whole grain making a big comeback. I love the healthy yet filling combination of beans, greens, and farro in this salad. Leftovers will make great lunches all week long.

Tuesday: Chicken Tinga Tostaditas from Sunset
Happy Cinco de Mayo! We’ll celebrate with these cut little tostaditas, plus chips and guac (of course).

Wednesday: Flatbread Pizza with Arugula and Prosciutto from Dinner: A Love Story
Stefan and I celebrate our tenth anniversary today! While honestly I’m hoping we go out, if we end up saving our date for later, I’ll definitely be making pizza to celebrate the many times we’ve stuffed ourselves with our favorite food over the years.

Thursday: Chicken and Vegetable Miso Soup from Bon Appetit
This is my new go-to chicken noodle soup. The miso gives it great depth of flavor and the Asian veggies add a fresh twist. I like to add a soft boiled egg to each bowl (I know – definitely not your typical chicken noodle, but you’ve got to try it.)

Friday: Herbed Baked Eggs from Inquiring Chef
These baked eggs are so yummy and so easy. If you’re planning a brunch for Mother’s Day, these are great because you can make them ahead and pop them in the oven 5 minutes before you’re ready to eat. Serve with toast and watermelon.

And for dessert...one of our family favorites: Coconut Cream Pie. Can't. Get. Enough.

What's on your menu this week?

What's for Dinner? 4.27.15

My meal planning typically goes along with the weather. I like making soups to make stormy, cloudy days a little more cozy, grilling on the barbecue to soak up some extra vitamin D on sunny days. Since we've started breaking into beautiful blue skies, I'm hoping to make the most of our warmest day on Monday before slipping back into the cool and cloudy later in the week.

Monday: Grill Galore! 

Once the barbecue is fired up, we love to cook chicken, corn and even pineapple right over the coals to add a little extra smokey flavor. Tips and recipes coming soon right here on the blog of some of our favorites. Add a little homemade lemonade and you can't go wrong!

Tuesday: Crock Pot Enchilada Casserole by Healthy and Homemade

Every time I try a new crock pot recipe I wonder why I don't use the handy kitchen appliance more often. This recipe blends so many delicious flavors, I'm hoping it lives up to its potential!

Wednesday: Single Sheet Parmesan Crusted Salmon With Broccoli by Cooking Classy

I love recipes that make cleanup easy. Cooking Classy's single sheet recipes are one of my go-to's for exactly that reason. And the parmesan crust on this salmon makes it look a little less fishy which means my kids have a pretty decent chance of giving it a try.

Thursday: Pasta with Tomato Sauce

My family is always in the mood for some good tomato sauce, whether it's on pasta or pizza. This yummy recipe is a perfectly delicious, easy way to get our fix in this week.

Friday: Poblano Chicken Fajita Taco Boats by What's Gaby Cooking

There's something extra fun about food that's served in individual full-meal ways. These yummy fajita boats not only look great, but sound super flavorful as well.

And for dessert...

Dishpan Cookies by Cookies and Cups

These cookies look so chewy and delicious, I can't wait to give them a try. I'll likely swap out the coconut for marshmallows though since I'm not a big fan of shredded coconut.

What's For Dinner? 4.20.15

Hello! We've been having the most beautiful sunny weather in Seattle--it's hard to believe it's only April. When it's sunny, I cook very differently. I want to spend as little time in the kitchen as possible (which says more about my Seattle sunshine guilt than my feelings about cooking...anyone who lives in the Northwest knows spending any time inside on beautiful day is sinful). But I still want to eat well, preferably outside, soaking in the last rays of evening sun.

Even though the weather is predicted to change tomorrow (no!), my menu still reflects a quick-and-easy approach with fast recipes packed with flavor and bolstered with store-bought sides.

Monday: Sesame Noodles from Sweet Amandine
Sesame noodles are so versatile--serve them hot, serve them cold. Add chicken. Add veggies. Add tofu. Add whatever you like. I'll serve these with a side of potstickers from the freezer section.

Tuesday: Chicken Salad Sandwiches from Two Red Bowls
Chicken salad is such comfort food. I love that this one trades in some of the mayo for Greek yogurt and adds plenty of dill. And nothing goes better with a sandwich than really good potato chips. Easy!

Wednesday: Baked Frittata from Cookie + Kate
My love of eggs knows no end. Frittatas are my weeknight favorite because they're so unfussy--no flipping, stirring, or worrying. This recipe teaches you how to make a frittata with whatever you have in your fridge. A very simple salad of arugula, lemon juice, olive oil, and shaved parmesan is the perfect side.

Thursday: Grilled Bread with Avocado
We're bringing out the grill for one of my favorites. I'll serve this with a couple prepared salads from the deli (such a weeknight lifesaver sometimes).

Friday: Ricotta with Figs, Pine Nuts, and Honey from Bon Appetit
Cheese for dinner? Yep, sounds perfect for a grown-up Friday night. I'm going to pick up a couple additional cheeses, some olives, and maybe some fruit, along with a baguette and crackers. A dinner like this saves plenty of room for dessert...

...which will be balsamic strawberries with vanilla ice cream.

If you're looking for more easy ideas, check out 18 recipes with just 3 ingredients (including Nutella brownies!!).

What's For Dinner? 4.13.15

Monday: Zuppa Toscana from Eclectic Recipes
This soup recipe is one of my absolute favorites. Since discovering it, I no longer feel the need to drop in to Olive garden for their delicious soup, salad and breadsticks deal. We can create the same thing at home!

Tuesday: Rockin' Fish Tacos from South Bay Wild

I feel a little spoiled having gotten the chance to eat our favorite Wahoo's Fish tacos while we were in California. To make it up to Matt, I'm going to attempt to make them at home. Key word: attempt.

Wednesday: Grilled Chicken Spinach Pesto Pasta Salad from 5 Dollar Dinners
I love pasta salad like this that is good at any temperature. It makes eating leftovers super easy. As a bonus, this recipe includes a bit of spinach for an extra health boost.

Thursday: Brown Rice Paella
This favorite recipe is aways a crowd pleaser. By later in the week, we'll be ready for a little more spice for dinner and this yummy dish is the perfect solution.

Friday: Chicken with Roasted Parmesan Broccoli from Your Home Based Mom
My dad just gave us a yummy new Peri Peri rub that we're dying to try. Friday we'll break it out to grill some chicken and serve it with this delicious roasted broccoli. I leave out the pine nuts just because I'm not a big fan, but keep them in for some extra texture if you'd like.

And for dessert...

Lemon Bars from AllRecipes.com
These delectable treats rate in the top five of my favorite desserts. Most of my family love lemon bars and this recipe is truly the best I've ever used. My mouth is watering just thinking of making them.

What's For Dinner? 4.6.15

Besides budding tulips and singing birds, the first sign of spring for me is when I spot cheap asparagus at the grocery store. It makes me so happy to see those weird little green stalks after months of root veggies. This week, my menu is all about celebrating the lovely flavors of spring. I’ve chosen a different spring vegetable for each night of the week, plus a delicious dessert featuring my spring favorite: rhubarb.

Monday: Asparagus and Mushroom Salad
Cut one pound of asparagus into half-inch pieces. Cut about a half pound of cremini mushrooms into quarters, and dice 2 shallots. Toss the asparagus, mushrooms, and shallots together on a sheet pan and drizzle with 2 tablespoons of olive oil. Season well with salt and pepper. Roast at 450 for 10 minutes. Toss with salad greens and add crumbled goat cheese or shaved pecorino. Serve with your favorite vinaigrette (I like to whisk together 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 tablespoons of balsamic vinegar, and 3-4 tablespoons of olive oil, plus salt and pepper). Add grilled chicken, steak, or hard-boiled eggs for a more filling meal.

Tuesday: Chipotle Chicken Tacos with Radish Salad from Martha Stewart
Radishes get my vote for prettiest vegetable. I like the spicy crunch they add to salads, but particularly love them as a garnish on Mexican dishes, like in these quick chicken tacos. I’ll serve beans and rice on the side.

Wednesday: Daeji Bulgogi from Serious Eats
The best way to eat Bibb lettuce is as a wrapper for spicy Korean-style pork. This recipe from Serious Eats is on my best-ever list. The flavor is sweet and spicy and completely addicting. The only substitution I make is rice vinegar for the mirin. If you’re serving more people, you don’t need to double the marinade – just add another pork tenderloin. I like to serve this with cucumber salad. To make it, very thinly slice an English cucumber and half a red onion (it’s best to use a food processor or mandolin). In a medium bowl, whisk together ¼ cup sugar, ¼ cup white vinegar, and 2 teaspoons of salt. Add the cucumber and onion and toss to combine.

Thursday: Potato and Spring Onion Soup from Saveur
This simple but satisfying soup has just five ingredients, plus salt and pepper. I like to serve this with a simple green salad—try tossing arugula with olive oil and lemon juice and adding a little shaved parmesan—and good bread.

Friday: Pasta with Peas and Ham
One of my weeknight favorites! Although this quick dish can be made year-round, the pink-and-green color combination and light, fresh flavors scream spring. The whole thing requires very little prep, few ingredients (most of which you probably have on hand), and—best of all—only one pot. Keep reading to get the recipe.

Dessert: Rhubarb Parfait
Cut ¾ pound of rhubarb into 1-inch pieces and toss with ¾ cup sugar. Put in a baking dish, cover with foil, and roast at 375 for 15 minutes. Remove foil and roast 5 more minutes. Let it cool and then layer the rhubarb in a glass with vanilla ice cream and toasted almonds or granola. Yum!

Get the recipe for Pasta with Peas and Ham

What's For Dinner? 3.23.15

We've been getting some mail about these yummy dinner ideas and how some of you would love to try recipes but are only cooking for 1-2 which makes meal planning a little more difficult. When Matt and I were first married, we were both college students working full-time and knew how important it was to stretch our budget when it came to dinners. As a result, this week I've created a meal plan that uses a key ingredient or two that can be stretched into several recipes. It's perfect for cooking smaller portions and maximizing your time and money in the kitchen.

Start your week buy purchasing a rotisserie chicken - I like grabbing one from Costco for $5. You'll use this in the first three recipes.

Monday - Creamy Chicken Noodle Soup from Gimme Some Oven
This is a super-easy recipe to cut in half. Use some shredded rotisserie chicken and you've got a quick and easy dinner, perfect for two! When I make soup like this to freeze, I keep out the noodles and throw them in only when I heat up the frozen soup to avoid them getting too soggy.

Tuesday - Chicken Enchiladas from How to Nest for Less
Using more shredded chicken, it's easy to make only as many enchiladas as you can eat. Add a little chips and salsa and you're ready for a perfect night of Mexican food.

Wednesday - Pulled Chicken Sandwiches from the Wednesday Chef
Cut this recipe in half or use the same idea with some barbecue sauce to use up the rest of your shredded chicken. Dress with some fresh coleslaw if you like a little more vinegar flavor.

Thursday - Pesto Dressing (and salad) from Cooking Classy
Salads with good dressing are great for groups of all sizes. The dressing will keep well in the fridge and can be used for lunch too. This particular recipe is one of my favorites as it's a copycat from the Old Spaghetti Factory. I like it on simple iceberg lettuce with crunchy croutons.

Friday - Beef with Broccoli from Table for Two
This delicious recipe tastes even better than takeout. In fact, it's so good you'll be happy to eat leftovers the next day. Just like with the soup, leave out the broccoli in all but what you're eating so that it stays crispy and fresh.

And for dessert...

Salted Brown Butter Crispy Treats from Smitten Kitchen
Rice Krispy treats are a big time guilty pleasure of mine. It's easy to make a small, individual sized portion or one to feed a crowd. This recipe, using browned butter makes the flavor even more rich and delicious.

What's For Dinner? 3.16.15

Happy Monday! It’s already shaping up to be a busy week at our house, which means if dinner is going to happen, it needs to be super simple. I’ve rounded up 5 recipes with few ingredients (about 5, minus pantry staples like salt, pepper, and olive oil) and minimal start-to-finish times. If you’ve got a lot going on this week—and I’m sure you do—give yourself a break and try one of these easy ideas.

Monday: Eggs in Vinaigrette Toast from Food52
I'm a huge fan of eggs for dinner. They're cook quickly, cost next to nothing, and are packed with protein. This recipe takes a max of ten minutes, start to finish, and nicely hits the major food groups. If you're feeling ambitious, you could add a green smoothie or some sliced fruit.

Tuesday: Easy White Chicken Chili from Gimme Some Oven
A bottle of salsa verde is the key to this quick, hearty chili with just 5 ingredients. I'll serve this with tortilla chips.

Wednesday: Spinach Parmesan Pasta from Two Peas and Their Pod
Pasta with garlic and wilted spinach is one of my favorite ways to use up a bag of greens. I love that this recipe uses only 5 ingredients and one pot (quick and easy meals that require multiple bowls, cutting boards, and pots are not quick and easy). If you like things spicy, add a healthy pinch of red pepper flakes at the same time as the garlic.

Thursday: Brown Rice with Black Beans and Avocado
I'm serving my favorite lunch for dinner on Thursday. I may add a fried egg if I'm feeling hungrier and will top it with grated cheese (sharp cheddar or parm are my favorites), some chopped cilantro, and a little hot sauce.

Friday: Pizza Margherita from NY Times
Italian food proves that simple food is the yummiest food. For this classic pizza, you just need dough (try Trader Joe's), the  easiest-ever tomato sauce, some fresh mozzarella, and a little basil. Yum!

And for dessert...

Raspberry Fool with Toasted Angel Food Cake from Bon Appetit
Store-bought angel food cake gets an upgrade in this easy but elegant dessert. I love the combination of sweet-tart combination of sour cream, whipped cream, and lime zest.

Have a great week!