Sunday, July 6, 2014
I normally don't get excited about chickpeas but this was one really hit my palette tonight. It is definitely a keeper. The recipe gets points for simplicity and budget friendly without compromising on taste. I even varied it with half cherry tomatoes and have chopped Roma tomatoes since that is what I had on hand and didn't sacrifice any of the flavor. I am excited to see how the leftovers hold up tomorrow. This could stand as a snack, lunch or dinner side dish, or possibly through in some diced chicken or salami and make it a main. I'm even thinking I would happily eat this leftovers as a quick breakfast option for a great way to start a summer morning. Not sure if the masses would be with me on this one or not but it sounds good to me!
Click here for the full recipe: http://rachelschultz.com/2013/01/19/tomato-chickpea-salad/
We served this with corn on the cob and Asian Barbecue Chicken (one of my favorite grill standbys): http://www.myrecipes.com/recipe/asian-barbecue-chicken-10000000698696/
Friday, July 4, 2014
Made this for lunch today. Would easily cart well to a picnic. Caitlyn was a huge fan of the tortellini which we gave to her plain because I was not sure if the pesto would be too strong for her. So we will be seeing this again somewhat regularly I imagine. Will change up the veggies to keep it interesting.
Julienne sundried tomato
Orange Bell Pepper
Prepare the Tortellini according to package directions. Saute the green beans and orange pepper until crisp tender. Toss all items together. Good warm or at room temperature.
Tuesday, July 1, 2014
This makes a great family dinner. I steamed fresh broccoli instead of frozen and used rotisserie chicken. A little labor intensive for the typical weeknight but easy to make ahead and freeze. We served this over rice with some sriracha sauce for a bit of kick.
We enjoyed this recipe, mostly because stuffed mushrooms are a bit of a novelty for us and a nice breakup from the daily routine. We used italian sausage in place of chorizo which would have been to spicy for the kids. We also made them on the grill which was fun. They were good but not particularly special. For the labor involved I think next time I would just buy something ready made like artichoke dip to stuff the mushrooms with for convenience and probably enjoy just as much.
This is a great recipe that I will definitely make again. I loved the flank steak and corn and black bean salsa and the pepperjack cheese was a nice touch. The leftovers were fantastic also. I also added sour cream, sriracha, and fresh spinach to the burritos which really rounded them out.