Search
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Main Dish (99)

Monday
Aug252014

Chicken Orzo Artichoke Salad

Chicken orzo salad

Summer is just about done, which makes me sad. But today is Secret Recipe Club reveal day, and that makes me happy. This month, I was assigned to Dorothy’s blog, Shockingly Delicious. Dorothy has a great philosophy when it comes to cooking. She likes to keep her meals on the cost conscious side, which is a plus in my book too! But no matter what, it always has to be “crazy good” or “shockingly delicious”, which is how she came up with her blog name. As per usual, I had a difficult time choosing a recipe, because so many of Dorothy’s recipes look amazing! I had it pared down to a handful, and I was sure that cheesecake would be the winner, but after a week of vacation eating, I thought it would be best to put the cheesecake on the back burner and have something a little more healthy. This pasta salad was absolutely perfect! We ate it warm, but it was even better cold the next day for lunch. Dorothy, it was so nice to get to know you this month. Thanks for the great recipe!!

For the Salad
3 cups Diced Cooked Chicken
1/2 cup Orzo Pasta, cooked according to package directions
1 cup Cherry Tomatoes, halved
3 Scallions, thinly sliced
2 tablespoons Italian Parsley, chopped
1 jar (6 ounces) Marinated Artichoke Hearts, drained and chopped

For the Dressing
6 tablespoons Olive Oil
3 tablespoons White Wine Vinegar
1 1/2 teaspoons Lemon Juice
1 1/2 teaspoons Dijon Mustard
Salt and Pepper, to taste

For Serving (Optional)
Fresh Spinach (I used arugula, because that is what I had)
Kalamata Olives, halved
Grated Parmesan Cheese (I used feta)
Fresh Basil, shredded 

Whisk all ingredients in a small bowl until well combined; set aside. In a large bowl, combine the chicken, orzo, tomatoes, scallions, parsley, and artichokes. Toss with the dressing to combine. Serve salad over a bed of spinach, and add the olives, cheese, and basil to garnish, if desired.

SOURCE: Shockingly Delicious

Saturday
Aug022014

Crispy Cauliflower Tacos with Mango Salsa

Cauliflower tacos

Here’s another Mexican meal for you. We’ve had tacos with all kinds of meat, fish, lentils, and beans as the main filling, but one thing I never would have thought to replace those fillings with is cauliflower. I came across this recipe and was intrigued enough to give it a try. When I told Joel what we were having, he was a little apprehensive and asked if it was going to be good, which is usually what he asks when a meal sounds questionable and ends up being relatively inedible, forcing us to get take out (it unfortunately happens more than I’d like to admit). But, despite his skepticism, I went ahead and made these tacos for dinner last night. Imagine my surprise when Joel ate them up and declared them delicious! Sometimes, you just have to give those odd sounding recipes a try. They might end up surprising you in the best, and most delicious, way possible! 

For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalapeño, seeded and finely diced
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped (I omitted because my plant died)
 Salt and Pepper, to taste

Combine the mango, onion, jalapeño, and garlic in a bowl. Toss with lime juice and fold in cilantro. Season with salt and pepper, to taste, and set aside.

For the Crispy Cauliflower
1/3 cup Olive Oil, divided
1 head Cauliflower, cut into small florets
6 tablespoons Panko Breadcrumbs, divided
Salt and Pepper, to taste

Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes. Toss with half of the panko and cook until the breadcrumbs have become golden brown, 2-3 minutes. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko.

For the Tacos
8-10 Small Tortillas (I used Trader Joe’s Corn & Wheat)
1 Avocado
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Sour Cream

To assemble tacos, mash the avocado with the lime juice. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream. This recipe makes enough for 4 servings of 2 tacos each.

SOURCE: Love and Olive Oil

Monday
Jul282014

Creamy Corn and Pepper Taquitos

Corn taquitos

 

Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen

Monday
Jul142014

Sweet and Spicy Shrimp and Green Beans

Sweet spicy shrimp

When looking for recipes, I often bypass my cookbook shelf and go straight to food blogs. While that usually proves to be a great option, I still have so many great, under-utilized cookbooks sitting on a shelf in the dining room, collecting dust. So, last night I cracked the spine on one and cooked an outstanding meal in all of about 10 minutes. Considering the source is a cookbook from a brewery, this meal perfectly pairs with a strong Belgian ale, but I bet a cold glass of white wine or rosé would be great, too. I hope you enjoy this perfectly quick summer meal as much as we did!

For the Green Beans
8 ounces Fresh Green Beans
Salt and Pepper, to taste

Set a seamer basket into a small saucepan and fill with water to just below the level of the steamer. Bring the water to a boil, add the green beans, and steam for about 6 minutes, or until the green beans are tender to your liking. Remove from the saucepan and season with salt and pepper.

For the Shrimp
1 tablespoon Grapeseed Oil
1/4 cup Yellow Onion, small dice
1/2 cup Peppadew Peppers, thinly sliced
1/4 cup Peppadew Liquid (from the jar)
12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31-40 size, which shrunk)
1/2 teaspoon Fresh Thyme, finely chopped
1 tablespoon Fresh Parsley, chopped

Add the grape seed oil to a skillet over medium-high heat. Add the onions and garlic and sauté for 1 minute, then add the peppers and sauté for another minute. Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil. Boil for about 1 minute, until the shrimp have finished cooking. Turn off the heat and toss with chopped thyme and parsley. Place a handful of green beans on a plate and top with the shrimp mixture. 


SOURCE: Allagash: The Cookbook

Sunday
May182014

Spring Vegetable Minestrone 

Spring minestrone

We’ve been spoiled. This past week it has been pretty warm. People at work were complaining about how hot it was! Then Friday came…it was back to being pretty darn cold. So cold that we turned our heat back on, and that is pretty much unheard of past April 1st in our house. After a week of no-cook salads for dinner, I decided to make soup to warm us up. Since every time I use my crock pot, the food is mediocre at best, I adapted a crock pot spring soup recipe and made it on the stove top instead. Great move on my part, if I do say so myself. The meal was done in under an hour, was incredibly delicious, and made more than enough to freeze half the batch for whenever Mother Nature tries to throw some colder weather our way!

1 tablespoon Olive Oil
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Carrots, peeled and sliced
1 (28 ounce) can Diced Tomatoes
2 (15 ounce) cans Cannellini Beans, drained and rinsed
4 cups Vegetable Broth
2 cups Water
8 ounces Ditalini Pasta, uncooked
1 bunch Asparagus Spears, stems removed and cut into thirds
1 cup Frozen Peas
6 ounces Baby Spinach
1/3 cup Grated Romano Cheese, plus more for topping
Salt and Pepper, to taste

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and carrot, and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, beans, broth, and water and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes, stirring occasionally. Add the asparagus, spinach, peas, and pasta and cook for 15 minutes, or until the pasta has cooked through. Stir in the grated cheese and add salt and pepper, to taste. Serve with additional cheese on top. 

SOURCE: slightly adapted from How Sweet It Is