My kitchen gets a workout! And so does my mind, with the never ending list of recipes I want to try.
Even though I don’t blog every day, that doesn’t mean I’m not cooking something new all the time. Here are some dishes I’ve made recently, but haven’t devoted an individual post to. They vary in degrees of ease – some super simple, others intermediate, but I recommend all of them!
Cinnamon Rolls on a Waffle Iron – huge hit with the kids, of course. And how easy! I have a regular waffle iron (not Belgian) and it still worked just fine. Definitely leaves you wondering “why didn’t I think of that?”
Crispy Shrimp Tacos in Tomato Broth from Rick Bayless – I baked these instead of frying (rolled, lightly sprayed some cooking spray on top, 425 degrees for 20 minutes) and opted not to make the tomato broth and just serve with sour cream. Start to finish was about 1 hour 20 minutes, though. Not a weekday meal. But they were delicious!
Meatless BLT – I, lover of bacon, am not suggesting you stop making traditional BLTs. But this sandwich stands on its own. The crunch from the pita chips and the smokey cheese flavor rock. Also really filling.
Baked Asparagus Fries with Three Dipping Sauces – I love these so much, I’ve made them 3 times. And every time, I practically covet the entire pound to myself. I’ve only made the garlic aioli dipping sauce, but I have no doubt all three are great. I’ve also heard that this works well with green beans, if you’re not an asparagus fan.
Asian Meatballs with Hoisin-Blackberry Glaze – the meatballs are tender and the sauce is very flavorful. If I make them again, I might change the ratios…more jam, less hoisin. The snap peas added that perfect crunch and texture to each bite. Yum.
Bite-sized Baked Brie with Jam – I made these, but without the sticks. Really easy and yummy. And you can use any kind of jam that floats your boat.
Smashed Chickpea & Avocado Salad Sandwich – wonderful, simple, and healthy little sandwich. The lime juice and salt/pepper give it just enough flavor. Totally unnecessary to peel the skins off the chickpeas, IMHO. Save yourself the time.
Crisp Orange-Chicken Spring Rolls – these were easy and full-flavored, but a little time consuming – start to finish was about an hour (hands on the entire time), and I used a pre-made sweet/sour chile sauce. We also skipped the lettuce. If you don’t mind the time, then I recommend.
Baked Zucchini Sticks and Sweet Onion Dip – I think these would work well with asparagus, green beans, even broccoli, although cooking times will vary for each. Obviously you can dip these in Ranch, but the key to what makes these delicious and different is the sweet onion dip. Don’t skip it.
Nine recipes down. A million to go!