What’s Cooking This Week

I very dutifully create a menu planning our dinners each week before heading to the grocery store, but honestly, sometimes I just get distracted and go off script. Sometimes it’s the weather, sometimes an overabundance of an ingredient calling my name, sometimes what I planned, I’m just not feeling on cook day! That’s exactly what happened this past week when I switched things up to make stuffed peppers and chicken, bacon, ranch grilled flatbreads.

I cannot resist loading up on fresh peppers during this time of year. Sometimes I get a little too enthused and end up with an entire vegetable bin of them! So stuffed peppers are my go-to way to make sure they all get used. I cook up some basmati rice, brown some ground beef or turkey with diced onion & minced garlic, then add tomatoes (yes, I’m still using up the end of my San Marzano’s). When the rice is done, I add it to the meat mix, tossing with some red wine vinegar and fresh parsley. The last step is to mix in some shredded parmesan. I cut my peppers lengthwise, stuff the mixture in and top with shredded mozzarella or provolone. Put them in a grill pan and grill until the peppers have a nice char and the cheese is melted (and yes, if you look closely at the picture, you’ll see I flipped one over trying to get them on to a serving platter!)

If you are ever looking for a quick and satisfying meal, chicken, bacon, ranch flatbreads are amazing. The bonus is that I typically have all the ingredients on hand (because after all, we’ve planned for an entirely different meal so we don’t want to be running to the grocery store!). Just spread some naan, or your favorite flatbread, with ranch dressing and top with healthy amounts of cooked chicken, chopped tomatoes, cooked bacon, and shredded cheddar. Grill for about five minutes, top with diced scallions, and dinner is served.

What’s your favorite way to transform your planned dinner menu? No matter what it is, I hope you enjoy it in good health and surrounded by people who bring you joy!

Eat well friends!

What’s Cooking This Week

This week, we’re taking on the flavors of the world without leaving our backyard. We’ve been all about mixing up flavors and thinking outside the box a bit (because I find it’s really easy to get in a rut of just making the same thing)

First up, I made grilled chicken in a tandoori marinade. It’s plain Greek yogurt, lemon juice, freshly grated ginger, coriander, cumin, turmeric, and crushed red pepper (I understand some of these may not be pantry staples, but if you’re making curry on a regular basis, you should be set). Marinate the chicken for 6 hours in the fridge, then grill it up. I always brush some of the marinade on the chicken for the last 10 minutes on the grill. Any kind of chicken works. Speaking of mixing things up, the hashbrowns in the air fryer tend to be my quick go to, but the magic is they never taste the same way twice because of I use flavors that compliment the main course. For this dish, I used a little smoked paprika, Garam masala and crushed red pepper.

Later in the week, we made grilled quesadillas. I used my favorite fajita spice blend on the meat before grilling till it was just about medium. At the same time, I grilled up some peppers and onions. When everything was set, I sliced the steak into thin slices, then layered flour tortillas with shredded cheddar, some of the sliced steak and some peppers and onions. Then it was back to the grill till the tortillas were crispy. A little sour cream and a quick guacamole (avocado, lime juice, diced jalapenos, cumin, cayenne and diced tomato) on the side and it was perfect.

As I’m heading out to plant some cherry tomato and jalapeno pepper plants in my modest garden, what are your favorite ways to spice up dinner and break out a rut? No matter where your culinary adventures guide you, eat well my friends!