I know it’s been a little while since I’ve done a post. I just started a new job and have been training all week! Plus, I don’t have regular internet access anymore. Once I get my new work schedule sorted out, I’ll be posting regularly again.
I just wanted to share a few snapshots of some of the meals Dan and I have made recently. I’ll be posting recipes (and hopefully better pictures) in the near future, so stay tuned!
We’ve been making Pierogi by the boatload! So good. SO good.
We’ve also made Texas Chili with smoked peppers. SPICY but delicious!
Here’s a picture of the best Chicken Bacon Cheddar Jalapeno Ranch Burger I’ve ever had. We used chicken thighs instead of white meat and we ate it with an awesome creamy coleslaw.
Last but not least, Dan bought Ahi tuna steaks again and made me this gourmet salad! (He ate a tuna burger that looked fantastic.)
Keep an eye out for recipes and another Taste the World post soon!
Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! (See picture.) I couldn’t have done it without them.
Now the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)
I love it when I can make people so happy that they won’t stop talking about it.
I thought I would share one of the salad recipes with you!
I love this dish! It’s simple to make and will easily feed a lot of people. This meal is almost as good as Mac n’ Cheese in the comfort-food-department. Although I’ve made this dish dozens of times – I apparently never took a picture of it.
I made some great fresh salsa earlier – because really… what is better then fresh salsa and crispy tortilla chips for a mid afternoon snack? For my salsa I quartered cherry tomatoes, finely diced part of a white onion, very finely chopped three garlic cloves, and chopped a large handful of cilantro leaves. I threw everything together in a handy bowl and sprinkled in some sea salt and ground pepper. Voila! Salsa!
After eating about half the bowl – I was still hungry… so – the following recipe was born!
chicken pieces (I used a giant thigh)
a little oil
a few pieces of nectarine
and the a fore mentioned salsa
Preheat the oven to 400. Put a little bit of oil in a glass baking pan – so the chicken won’t stick. Place the chicken in the pan, spread as evenly as possible. Sprinkle with salt, pepper, and granulated garlic. Spoon some of the salsa on top of the chicken. Dice up the nectarines and add them to the salsa on top of the chicken. Spread the nectarines and salsa out so that the chicken in completely covered. Kind of press everything together so it will stick. Anything that falls off into the pan should be scooped back on top or tucked under the chicken pieces. (I suppose that last part is easier when you’re using a boneless piece of chicken…) Bake until the chicken is done (180). Enjoy – preferably with a cold beer and some more chips!
P.S. Be sure to use plenty of salt on the chicken… mine could have used a bit more.