What’s for dinner? Ugh, that dreaded question. Even this home cook wants to prepare an easy weeknight dinner that doesn’t keep me in the kitchen after I’m already exhausted from work, the gym, errands…..you know what I’m saying. In this busy world of fitting way too much into a day we need an easy, one pan meal that cooks for a mere 25 minutes and comes out absolutely delish!! And to make it even more fantastic, it’s Mexican! So get out the sombreros and set Pandora to Mariachi music, you’ll have the time with this speedy dinner! Ole!
I’ve always felt like I’m missing out the pulled pork sandwich. I don’t eat pork as I just don’t like it. Well, except of course for bacon which seriously should be a food group in itself. I mean one of our local restaurants serves bacon ice cream! I’ve known self-proclaimed vegans, ok only one, who still sneaks a slice of bacon once in awhile. Yes, the guilty party knows just who I’m talking about….
So here’s my answer to the pulled pork sandwich. This pulled chicken has a real depth of flavor. It is in a word fantastic. It is slow cooked in the crock pot for 7 hours so it is super moist and so very flavorful. And you will absolutely love how your house smells while it’s cooking.
This one’s a blue ribbon winner, winner chicken dinner for sure. (Or lunch, or snack).
My favorite way to serve this sandwich in on a warmed or toasted pretzel roll with a nice vinaigrette cabbage slaw on top. I’m obsessed with the pretzel roll actually. I have a friend who serves them warmed with various types of mustard for dipping….yep, I’d be so happy to call that dinner.
Sometimes you create a dish that is just so good that it makes you smile when you think about it; and crave tasting it. Enter this chicken kofta burger. As you read through the ingredients list you will seriously think that these spices could not mix into something tasty. I assure you, they do and everyone I make this dish for absolutely raves about it!
This was inspired by my favorite neighborhood Mediterranean restaurant. I love it, it is by far my favorite place to eat. But…you all know I love to re-create restaurant dishes in my own kitchen. I enjoy their chicken kofta so much that it inspired me to make my own. It took a few attempts but here is the finished product. Please try this one, your taste buds will be thrilled!!
Ok, it’s deep dark confession time. Yes, I’m a healthy eater but I love boneless buffalo wings, they’re definitely my favorite bar food and something I reserve as a rare and very special treat to myself. That being said, I have tried for quite awhile to come up with a healthy alternative to the boneless buffalo wing, one that is completely guilt-free. Here’s the result….
These meatballs are really delicious and definitely satisfy that craving for a buffalo wing. The sauce can be hot or mild, your choice. I will say though that I think a mild sauce allows for you to be able to actually taste the meatball itself and that’s important because this meatball is absolutely delicious. It is a light, summer-friendly meatball and I highly recommend eating them on their own without the sauce as a variation to this dish. You could also substitute beef for the turkey.
It’s been a crazy week here and I’m being pulled in what feels like endless directions. It’s just the time to take one evening and make a big batch of comfort food that can get me through the week. Ground turkey was on sale at the market so enter turkey sloppy joes. This is one of my favorite Fall dishes as it’s comforting and super easy to prepare. I always make a double batch as it saves well in the refrigerator for a few days and also freezes well. I like sloppy joes served in different ways. Of course there’s the traditional way on a toasted whole wheat or pretzel bun but I really like it in warmed corn tortillas. I also serve it over brown rice or whole grain pasta like a meat sauce. I’ve even made an outside-the-box taco salad with it which is great with some roasted squash and baked tortilla chips. But two of my favorite ways to serve this mixture is over roasted spaghetti squash and inside the cavities of roasted acorn squash halves. Wow, now that’s a great big serving of Fall on a dinner plate! Enjoy and be sure to let me know your creative ideas for serving sloppy joes.
I use a medium dice on the bell peppers and a small dice on the onion which seems to be the right texture for the sloppy joes. I always use a variety of colors with the peppers as it looks so nice and fall-like. Yellow and orange seem to be the prettiest.
An entire dinner on the grill with no mess in the house. I love it!
My local grocery store had turkey cutlets on sale. They’re all white meat and boneless and perfect for marinating and grilling. I even took a cheat by using a bottle of all natural, preservative free dressing as my marinade. I added some chopped fresh rosemary into the marinade and it was really tasty.
This was one of those nights that I really didn’t feel like cooking. With the exception of chopping the veggies, this meal was almost labor free.
This would be a great meal for this hectic back-to-school season!
An entire dinner on the grill with no mess in the house! This is a great meal for this busy back-to-school season.
Author: dishing it up with lisa
Recipe type: Grilling, Grilled Dinner
2 Turkey tenderloins
1 bottle of preservative free, all natural salad dressing (I used a garlic vinaigrette)
4 sprigs of rosemary, chopped
carrots - (multi colored), cut
1 head of cauliflower, cut into large florets
2 beets - sliced into ¼ inch thick rounds
Montreal steak seasoning
Place the turkey tenderloins into a zip top plastic bag.
Add approximately ¾ of the bottled dressing and the rosemary.
Let the tenderloins marinate for at least an hour or up to several hours before grilling.
Toss all the veggies with olive oil and Montreal steak seasoning.
Keep the beets separate from the other veggies as they will turn them purple.
Preheat the grill to a medium-high heat.
Grill the turkey tenderloins until cooked through until a meat thermometer inserted into the center of the tenderloin reaches a temperature of 165 degrees. (Approximately 30-40 minutes depending on the size and thickness of the tenderloins, turning once to get even grill marks).
Place the veggies on the grill and cook until fork tender and nice grill marks form.
I have two preferred methods of cooking vegetables depending on the season. In the fall and winter it’s roasting; in the spring and summer is grilling. The peppers and beets in this salad were grilled. Yes, beets; like little circles of purple perfection!!
The steak is a flank steak. Flank steak is an economical cut of steak as compared to prime rib, T-bone and ribeye. It’s typically not as tender of a cut so using a marinade or rub is recommended but not imperative. I’ve included a simple marinade in the recipe that I enjoy.
Boston (butter) lettuce, or romaine, or your favorite mix of lettuce - chopped
2 beets - peeled and sliced into thin rounds
2-3 bell peppers - cut into 2 inch wide strips
4 Hungarian/banana/cubanelle peppers - sliced into 1 inch wide strips
½ to 1 pint of grape tomatoes - sliced in half lengthwise, I used yellow and red and a heirloom variety called black krim (the 2 tone ones in the picture)
½ cup crumbled blue cheese
Mix the marinade ingredients together in a mason jar with a tight fitting lid. Shake the jar until mixed. Or mix all ingredients in a bowl using a wire whisk.
Pour the marinade into a zip-top plastic bag.
Add the steak to the bag and place in a baking pan in the refrigerator. This will prevent a mess in your refrigerator if the bag should leak.
ALTERNATE METHOD: Place the steak into a baking pan, pour the marinade over the steak and turn the steak around with tongs so coated all over with the marinade. Cover the top of the pan with foil or plastic wrap.
Let the meat marinate for at least an hour before cooking.
Heat 1 side of your grill to high and keep the other side off (no direct heat).
Brush the grill grates with olive oil to prevent sticking.
Place the steak on the grill on the high heat side. Sear the steak for 3 minutes on each side until nice and browned.
Transfer the steak to the non-heat side of the grill and grill for an additional 3-5 minutes per side until internal temperature reaches 125-130 degrees for medium rare. Move the steak to a plate with aluminum foil tented over it.
Let the meat rest for 10-15 minutes before cutting it.
Place the veggies on the high heat side of the grill and cook until nice grill marks appear then turn the veggies over again until grill marks form and the veggies are tender. Approximately 3-5 minutes per side.
Remove the veggies from the grill
Place the lettuce in the bowls.
Slice the steak against the grain. That is, perpendicular to the long, fibrous muscle fibers running along the meat.
Top your lettuce with the grilled veggies, tomatoes and crumbled blue cheese.
Yes I’m a food blogger. Yes I love to cook. And, yes there are nights that like everybody else I just don’t want to even think about cooking. Nights when I have no motivation or energy to do so and no idea what to make.
Sometimes I turn to take-out but the question of “what do you want to pick up?” is often worse than “what are you making for dinner?” I swear sometimes by the time we finally decide on what to order for takeout I could have cooked a four course gourmet meal.
This is where your pantry, freezer and refrigerator really come in handy. One of my favorite items to keep on hand are salmon burgers. They are delicious, packed with protein and very versatile. I serve them with some instant brown rice and a vegetable (frequently a frozen veggie also from the freezer) and a complete meal is on the table in 20 minutes. They’re great put on a bun with a couple condiments of your choice with a side salad.
This particular salad was thrown together by looking in the refrigerator for miscellaneous produce and items in jars in the refrigerator door. I started with a bed of arugula (any green would do) and added a handful of broccoli slaw mix from a bag, mild banana pepper rings, some chopped fresh basil from the garden and some chopped cucumber. The salmon burger cooks from frozen in the oven in 20 minutes. Top the salad with the dressing of your choice and the salmon burger and you’ve got a great meal; delicious, nutritious and best of all super quick!
This same no brainer meal can be duplicated with a veggie burger, chicken burger or sirloin burger. I just really love these salmon burgers though. They seem a bit more gourmet and they feel like a real treat as they’re so meaty and tasty.
No doubt that Mexican cuisine is one of my favorites. But I really love the fresh and healthy style of Mexican cooking. No fried greasy beef-filled tortillas smothered with melted cheese here! The avocados, tomatoes, peppers, lime and fresh herbs blend together so well both for their visual beauty as well as their marriage of fresh flavor.
I say this as humbly as I can but this was one of the best meals I’ve created in a good number of days. It was a beautiful flavor forward meal. The fact that all these beautiful ingredients are in season helped considerably.
I served the turkey tacos along with a broccoli slaw saladwith a sweet rice vinegar dressing and a guacamole salsa. My girlfriend was totally speechless over this dinner. Of course, her mouth was full most of the time so……..
Enjoy! As always, I welcome your comments and any ideas on additional ingredients you might add.
I have been making this turkey meatloaf for years. The recipe was actually from the Jennie-O package the ground turkey came in. Sometimes it does pay to read those recipes printed on the labels of your foods! This meatloaf never fails and it’s moist and delicious.