So there’s a big ol’ football game on now (Florida State versus Auburn, The Greek tells me), and to save myself from slipping into a coma, I’ve decided to blog about our dinner tonight instead.
Much more interesting topic! 🙂
I cobbled together three separate recipes into one delicious little concoction and am writing about it so that I remember how to make it again. Not sure if it tastes like authentic Cuban rice and beans, but my husband gave it a 9 out of 10… and that’s enough for me!
This made approximately 147 servings… or 6… or 8. Something like that. It was a big pot. That’s all I know. Continue reading
I luuuurve Chili’s (restaurant) Margarita Grilled Chicken, so when I found this recipe for Margarita Grilled Tilapia, I got excited. Honestly, it tastes nothing like the restaurant version… but it is pretty fantastic in its own right.
What goes together better than margaritas and Mexican food? Nothing! So I scoured the interwebs for a black bean recipe that would fit the bill and came up with this recipe for Cilantro Black Beans.
The marinade contains some tequila, but you could skip it if you’re not a fan of alcohol. There is plenty of flavor in there without it. The lime juice cuts down on the “fishy” smell but will start to “cook” the tilapia if it’s left in the marinade too long, so try not to keep it in for more than half an hour. Continue reading
This was a meal of bravery for me, because I haven’t historically been all that fond of canned salmon and have never had broccoli salad.
I was pleasantly surprised, however, by how great the salmon patties tasted (not overly “fishy”) and how well the broccoli complemented the fish.
The broccoli salad was creamy, sweet and tangy and very similar to a cole slaw, which is a famous side for fish. All in all, a great meal!
The original recipes can be found here and here.
I can’t say enough good things about this meal… the meatballs were chock full of flavor, the citrus glaze really brightened up the carrots, and the herbs in the cauliflower/carrot mash were even more fantastic than expected.
I made a few changes to the original recipes (found here and here) and substituted dried herbs for fresh in both the mash and the meatballs, because fresh herbs can be very expensive and we had the dried already.
I happened to have almond meal on hand (because I grew to like the texture when we were doing the Paleo diet), but you could just as easily use breadcrumbs instead and still be low carb. Continue reading
This is another Paleo- or low-carb diet friendly recipe (without the rice) that is light, healthy and very delicious.
I was interested in the “Southwest” take on tilapia, being a lover of spice. Every tilapia recipe I’ve come across has been either a simple bake or a Parmesan-crusted affair, so the idea of kicking up the heat sounded awesome. If you don’t care for caliente, you can adjust the amount of cayenne you use.
I made some changes to the original recipe , and it ended up tasting how I imagine a fish fajita would. You could use the vegetable mixture as a base for many dishes, switching out different meats.
In addition to being very tasty, it was also ridiculously easy to make! Continue reading
This is a great recipe if you’re following a low-carb diet or simply want to eat a little healthier. I originally found the recipe when we were trying the Paleo diet but never made it until now. The author called it “Paleasagna“. I’m not sure her recipe (which used goat cheese) strictly qualifies, but I’m not the Paleo Police and will issue no tickets. 🙂
The Paleo diet, for those who don’t know, harkens back to our ancient ancestors and is very meat-centric. The theory is that our bodies are designed to eat what cavemen ate, and all the changes since the agricultural revolution have only hurt us. It eliminates all processed foods (butter, sugar, grains, starchy vegetables such as corn and potatoes, legumes, etc.) and focuses on (free range) meats, natural oils (such as coconut) and fruits and vegetables.
Most paleo-dieters don’t eat dairy (cavemen didn’t keep cows), so I’m not sure if a true lasagna is ever possible for the devout. I am not devout. I fell off the Paleo wagon a while back, but you really can’t go wrong minimizing your pasta and maximizing your vegetable intake. Continue reading
This slow-roasted chicken is a perfect Sunday meal, easy and delicious. It’s not quite hands-off, but the preparation and basting time are well-worth the effort!
I went on a hunt for one of those grocery store rotisserie chickens to make my Saturday easier, but when I saw that they were $9, I decided to bring home a whole roaster (for less than $5) and do it myself for Sunday dinner instead.
We’ve made this recipe before, so I knew how fantastic it is. I’ve tweaked the recipe slightly over the years, so please try the original if it looks like it’s up your alley.
You are supposed to baste the chicken every half hour after the first hour, but I’ve found that it generally takes a couple hours for the chicken to release any broth… so you can actually leave this unattended for a bit (to go to church, for instance).