The warmer weather in Texas, has us wanting to hang on our back porch and eat outdoors. These tender beef skewers were marinated in a soy sauce and ginger based marinade for several hours. Then the hubs grilled them on our gas grill – simple & delicious!
The highlight of my Oscar Party for 2 (me & the hubs), last Sunday ~ JUMBO SHRIMP & PINEAPPLE KABOBS. I seasoned the skewers with olive oil, lemon, paprika, sea salt & cracked pepper. Just serve with a squeeze of lime! The hubs grilled them & they were divine!!!! So simple!!!!!
This one pan dish is awwwwwwsome! It is outstanding for meal prep or for a large family meal. Now, forgive me ahead of time… I’m using one of my fav foil pans. I just can’t stop! Anyway, this dish is best served in a bowl and devoured while cozied up in a comfy chair. And it’s pretty darn healthy. What are you waiting for ~ get busy and make this!
Remember, when I made SMOKED SALMON w/ROASTED ORANGE CAULIFLOWER, PURPLE POTATOES & BROCCOLINI ~ well, here are the leftover in a SALAD BOWL ~ put it on a bed of POWER GREENS & added AVO, TOMS, some SPROUTS & drizzled it all w/LEMON JUICE & EVOO. I’m ready for spring & this bowl just got me one step closer! How to can be found here: Smoked Salmon w/Roasted Orange Cauliflower, Purple Potatoes & Broccolini
Trying to eat a little lighter this week & this meal did the trick! So easy ~ combined crushed garlic, lemon, S&P and olive oil that was then drizzled on the veg. Roasted it all on a lined pan at 450 degrees for 25-30 minutes. Hubs smoked the salmon on our Bug Green Egg for around an hour at 300 degrees, until the internal temp was 150 degrees. Enjoy! I’m making a cold salad bowl with all this yumminess, in a day or 2. Two meals in one!!!
Nothing fancy about English muffin mini pizzas, EXCEPT when the muffins come from one of the best bakeries in our city! The Bread Box makes the most beautiful, tasty breads & sweets. And, these traditional muffins were no exception – light and buttery! I added a little marinara, shaved ham & shredded mozzarella, along with a few other things. See the recipe for all the deets. Hubs really enjoyed these tasty little treats!
These dinner toasts are delish! I baked the sweet potato in the oven at 450 degrees, but not until it was mushy. Then I refrigerated it, so it would be easy to slice. Once sliced, I put a little olive oil and placed them on a prepared pan and toasted. The first toast has tahini, greens, sautéed mushrooms & garlic, goat cheese, crunchy chick peas & sea salt. The second toast has greens, avocado, a sunny side up egg & EB seasoning. Yummy & super easy!!!
It’s Friyay, y’all!!! I made this yummy toasted sandwich a couple of weeks ago, using honey wheat bread & the compote I made with my Christmas fruit basket bounty. I was able to use that compote for my porridge, on ice cream & this sandwich! I felt so good keeping my promise to reduce food waste. You can find the recipe for the compote here: Apple Pear Compote
This bowl tasted so good after all the rich food I had in NOLA! Just drizzled some olive oil, a squeeze of lime & a bit of sea salt and cracked pepper. Served with old school saltines. Happiness in a bowl!
I used French sourdough for these open-faced treats! For the tuna, I mixed albacore tuna, mayo, hard boiled eggs, squeeze of lemon, minced celery hearts & onion, julienned carrots, a touch of mustard & chopped dill. Completed this yumminess w/some peppery arugula & a few more carrots!!!
