that was dinner.
honey mustard vinaigrette dressing. I toss the bacon into a pan, cook it, and then quickly wipe out the pan, and toss in the shrimp to warm them up. While that's going, I chop everything and put the salads together. For the dressing, I use a mini food processor to blitz it all.
Honey Mustard Vinaigrette
1 TBSP white wine vinegar
1/2 c light olive oil
1 TBSP Dijon mustard
1-2 TBSP honey (depending on your sweetness tolerance)
dash of salt and pepper. Sometimes I also toss in fresh herbs too. It's yummy, quick and easy!carry it over into the next night as faux leftovers. For example, I plan back to back salads with tweaked toppings and no one feels like they are getting leftovers. Things like that.
Honey Mustard chicken. Guys... this is one to tuck into your EASY arsenal. (I also make this for company quite often.)
Honey Mustard Chicken
In a bowl, pour 1/2 cup honey, 1/4 c olive oil (or you can do melted butter- honestly it tastes the same to me but olive oil is much better for you) 3 TBSP Dijon mustard, 1 tsp curry powder, salt, and cracked pepper. You can marinate chicken pieces, or breasts in this, and bake it at 350 for half hour... or you can skewer tenders like we did and use it as a basting BBQ sauce. (That's my favorite way to use it.)
It takes five minutes to mix and I always have the ingredients on hand. Then I snipped some fresh sage and oregano and sauteed a couple of zucchinis and mushrooms in some olive oil. It was perfect and we ate outside in the sunshine.
from her freezer to the table in case she gets busy doing errands, trying to get pink paint out of her daughter's comforter cover, and cleaning the house, and then totally spaces out on taking the fish and corn tortillas out of the freezer for tonight's fish tacos. Or whatever... Ahem. Yeah. You caught me. (Unplanned dinner in 25 minutes. That's what I call this one.) Frozen salmon patties (from Costco) with frozen sweet potato fries and frozen green beans. I tossed the salmon into a pan and did the same with the green beans. I hit the beans with olive oil, sea salt and freshly cracked pepper. And the surprise ingredient in tonight's dinner- a dollop of watermelon orange salsa that I mixed while things were simmering. I mixed a half cup of pre-made pico de gallo with a chopped up orange and some watermelon chunks. It was super yummy with the salmon. P.S.You can whip up your own homemade pico de gallo to keep on hand with this easy recipe.
Pico de Gallo
chop up 4 roma tomatoes, (I usually discard the pulpy seed parts)
1 small sweet onion
1/4 c fresh cilantro
a few squeezes of lemon or lime, and salt and pepper.
I did get my act together and thawed the fish so we could have our regular (once a week) fish tacos. I have to tell you that my kids love this fish. I use a frozen Hake fillet, saute it in some olive oil, and sprinkle it with salt, pepper, and fresh lemon squeezes. They sneak it when my back is turned so you know it's good. And fast. (I like fast.) Since we're all gluten free, we use corn tortillas, and I warm them in a steamer in the microwave. We top them with shredded cabbage, pico de gallo, and fresh guacamole. (Scrape out the flesh of two avocados, mash them up, add a spoon of minced garlic, pinch of salt, pepper, dash of cayenne, and squeeze of lemon or lime juice.) I usually set everything on the table and let everyone help themselves. (I have to monitor the hoodlums though, or they'll eat seventeen tacos a piece. I guess we're at that age.)
So that's what we ate for dinner this week! I'm going to be linking up to the Beckster's party here.