This season has given me a case of the winter blues… lack of sunlight and lack of warmth. Luckily, flavor isn’t lacking in any department. Cue the salivating right… now.
This weekend took a toll on my body – from food to festivities! Yeah… pizza, jalapeño poppers, hash browns, and ice cream – among many others! That said, I truly had a lazy Sunday filled with a lot of lounging around and cooking up a nice blend of flavors in the kitchen. But instead of slaving away all day, I went with one of my favorite Sunday bites: soup.
Last week, you might recall me having roasted veggie lasagna roll ups for dinner. What I didn’t mention was that I had crispy cauliflower bites to go with it! Inspired by Damn Delicious’ parmesan cauliflower bites, these were definitely a hit. I swear, it’ll change anyone’s mind who currently says they don’t like cauliflower.
The wedge salad is a light, refreshing and classic side. Traditionally, it consists of tomatoes, bacon, and blue cheese over top a wedge of iceberg lettuce and smothered in buttermilk dressing. So, why do I love the wedge salad so much? It’s simple and effortless, yet completely enjoyable. I’ll admit, it’s the only way I will eat iceberg lettuce in a salad – and it’s ridiculously good.
Whenever I ask anyone if they are a fan of cauliflower, I always seem to get the stink eye. But, why?! I, personally, love it — along with pretty much any vegetable out there. Cauliflower doesn’t have to be bland… there’s more ways to eat it than raw or steamed. You might have seen a preview of this oven roasted cauliflower paired with my buffalo chicken zucchini boats, and now I’m going to tell you just how easy this was to make! My boyfriend, who usually doesn’t care for cauliflower, totally enjoyed this!
If you know me, then you know I’m a meal planner and avid ‘salad for lunch’ eater. To avoid the blah taste of the same thing every week, I generally like to switch it up a bit! One week it’s romaine and cabbage, and the next it might be spinach or arugula. Well, this week I went with a Chopped Kale Salad that has become my all-tine favorite! My boyfriend initially didn’t care for the kale in one salad that I made but he totally approves when it’s prepared this way, and says it definitely makes it edible… ha, he sure does have a sense of humor! It almost reminds me of tabbouleh, but with kale!
It’s been quite the warm up today — who would have thought that temperatures in the 40s would make a girl feel like she’s on the beach?! Okay, maybe that’s exaggerating a little bit I could get use to this “warm” weather. If only I was under the sun with my toes in the water…Inspired by the beachy thoughts, I took my palette to the caribbean. What else says seaside than bite after bite of shrimp and a refreshing cole slaw to pair? This coconut shrimp & cole slaw has the perfect amount of crunch and just the right amount of sweetness & tang.
One of the most popular side dishes at any picnic or BBQ is chicken, pasta or potato salad. It’s definitely one of my favorites but I’m not a huge fan of the mayo… at all. I typically regret indulging in a large serving, and most likely more than one serving. Wah… GUILTY. Have no fear, a HEALTHY alternative is here — pass on the mayo and opt for Greek yogurt instead!
Last night, I made a delicious Pan Seared Salmon with Avocado Salsa & Cilantro-Lime Sauce for dinner. I wish I had leftovers but it was that good that it was just one night’s meal. However, I did happen to have a little bit of avocado salsa and cilantro-lime sauce left in the fridge, along with some quinoa. Hmm… can’t let that go to waste, right? I rummaged through the fridge looking for other odds and ends that I could throw together for lunch. Why, hello crab sticks, jalapeños and this and that. By golly, it hit me… Quick & Easy Crab Salad it is!
Behold, my Monday night dinner: Bruschetta Chicken! How do you think I did? You can find the original recipe here. However, I recommend roasting the tomatoes in the oven at 350 degrees for about 10 minutes or so. Then add it to the sautéed garlic & olive oil, balsamic vinegar and basil mixture. The warm goodness pairs quite nicely over the grilled chicken and toasted baguette! So what’s on the menu for tomorrow night? Check out my Week-Long Dinner Plans!