Well hello there Monday! We had a really low key weekend here, as my little guy recovered from surgery last week. He is doing great!.
Lots of couch time = lots of recipe research. I dug out some old cookbooks to look through for inspiration.
I love reading through recipes to get some fresh ideas in the kitchen. Hopefully some tasty new dishes coming soon.
one
Asian Salmon Bowls are a quick dinner and similar to a stirfry. For these salmon bowls I make a quick glaze, by whisking together 1/4 cup liquid aminos, 1/8 cup honey, 1 tsp ginger,and the juice & zest of 1/2 an orange. Use about a third of the glaze to brush the salmon fillets and grill for about 5-6 minutes per side (you can also roast in the oven at 425 for 15 minute).. Heat up a few tablespoons of coconut oil in a wok over high heat and saute your veggies. I love to use onions, peppers, spinach, mushrooms and baby bok choy and use about 4-5 cups of fresh vegetables. Once your vegetables have softened (about 5 minutes) add the remaining glaze and toss to coat. Layer your vegetable mixture over some brown rice or cauliflower rice and top with the salmon.
two
These Black Bean Enchiladas are so good, filling and I love that I can make them a few days ahead on my prep day. I found the recipe a few years ago here and have been making them ever since. You can get the recipe here. I follow the recipe pretty closely, except I only use about half the cheese that is called for. You can make these ahead of time and just bake them up when ready. We top ours with a dollop of plain Greek yogurt and some sliced avocado.
three
Fall means cozy dinners and soup season. This Turkey, Bean & Spinach soup is a perfect answer for dinner on a cool fall night! You can grab the recipe for this soup here.
four
Can you beat a crockpot dinner mid-week? Dinner cooking all day while working or running errands? Yes, please. Here is my recipe for pulled pork. We typically make sliders topped with pickles! Even better- this makes a lot, so we are using the leftovers for Friday night's dinner!
Thinly slice a large onion and lay it in the Crockpot. Place 3-4 pounds of pork shoulder on top and sprinkle with salt & pepper. In a bowl, mix 3 TBSP brown sugar, 2 TBSP Worcestershire sauce, 3 TBSP yellow mustard, 2 cloves of chopped garlic, 1/2 cup vinegar, 1 cup chicken stock and pour over the pork. Cook on low for 6-8 hours. Take out the pork, shred it, and dump the liquid, reserving 1 cup. Put the pork back into the Crockpot with 1/2 cup of your favorite BBQ sauce and some of the reserved liquid. Cook on low for another 30 minutes.
five
So I usually like to make a fun, easy dinner on Friday nights. Pizza bars, burgers, breakfast for dinner....nothing too complicated at the end of the week. Tonight, use the leftover pulled pork to make some pulled pork nachos for dinner.
Line a large baking sheet with foil and lay out some chips...enough to cover the pan. Then top with some of the pork, black olives, chopped red onion, banana peppers (I put on half),a drizzle of BBQ, and some shredded monterey jack cheese (about 1 cup). Bake at 400 for 8-10 minutes.
When they were done, I added some fresh cilantro, avocado and a little plain greek yogurt.
Put the pan in the middle of the table and dig in! A fun Friday night dinner.
We have some fun posts planned this week. Sharing a "Day in the Life", making our home cozy, and lots of fun details from Ella's Fixer Upper birthday party.
Have a great week friends. We'll see you soon.....there's always room for one more at our family table.
xoxo
Genevieve
I’m looking forward to trying the Asian Salmon Bowls soon
ReplyDeleteThey are a family favorite here!!
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