This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.
Variety is the spice of life, especially when it comes to food. So what better way to add spice to your plate than these, sweet, savory flavor infused butters? Each option is super easy to make and can be stored in the refrigerator for up to two weeks while your imagination explores creative ways to cook with them. I’ve added a few suggestions for each flavor to get you started.
I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.
This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.
Everything about this sandwich was delicious. And even though I’m supposed to be cutting carbs out of my diet, I had to cave this one time because the toasty ciabatta bread was just too good to pass up! The combination of ingredients here was foolproof. The juicy, tender grilled chicken melted the provolone to a yummy warm, gooeyness, and the crunchy, briny, spicy relish was all you needed for a condiment. I’m already thinking about when I’ll make this sandwich again!
I started shaving raw Brussels sprouts into salads a few months ago because I liked the slightly bitter flavor they add to fresh greens, and I wanted to work in some additional protein, iron, and potassium to my diet.
For this recipe, I decided to go all in and make the sprouts the focus of the slaw by having the creamy feta cheese and the tangy balsamic dressing bring the flavors together. The added crunchy sweet cashew dust was a perfect finish.
Cinco de Mayo is coming up on Friday so what better way to celebrate than this healthy, spicy dish? I don’t know if it’s the simplicity of ingredients with big, bold flavors, or the fact that they’re so easy to prepare, however, I have absolutely fallen in love with the whole concept of street tacos. You can fill them with just about anything and top them with an unlimited number of garnishes and they taste amazing.
The grilled tilapia in this recipe is light, flaky, and picks up the flavors of the cilantro lime marinade beautifully. And there are two schools of thought when it comes to salsa verde. You can either roast the veggies first then puree them for a smokier flavor, or you can prepare them raw and fresh like I did here. The clean, boldness of the tomatillos, peppers, and cilantro marry so well together, they’re absolutely addictive. In fact, several spoonfuls of this salsa verde were eaten all by themselves without the tacos!
This dish is perfect for anyone on a low-carb diet. The firm, meaty texture of the mushrooms is a wonderful companion to the tender chicken and bright flavors from the pesto and fresh basil. Toss a handful of spring greens with a tangy vinaigrette, and you have a delicious, quick, healthy dinner.
These delicious cookies fill your home with the smell of warm, rich spices while they bake, have all the classic flavors of gingerbread yet have a chewy, cake-like texture perfect for dunking in a glass of milk or eaten all by themselves. Not only are these cookies great during the Christmas holidays, the spiced clove flavor is perfect for Easter too!
Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
This side dish is super fast to prepare once you have the ingredient prep work done and pairs perfectly with any protein whether it’s grilled fish, braised pork chops, seared steak or roasted chicken. The chile peppers, fresh ginger, and curry powder give the rice a nice low heat, the touch of sesame oil adds a subtle nutty flavor, and the cilantro and lime juice add a bright pop of freshness.
The second great thing about this recipe is any leftovers you have quickly become a vamped up version of the dish, adding the chopped protein into the rice!