So…I’ve had a busy couple of weeks with lots of guests, sickness, etc. But I have cooked some yummy things that I need to record for my own reference later on, so without further ado…here are some of the meals we’ve had lately, in no particular order!
Burst Cherry Tomato Pasta – We still have a billion cherry tomatoes to use up, so although I’m not a huge pasta fan, I made this and it was fresh and yummy. Although the recipe is scaled for only 1/2 pound of pasta, which I realized after I had mixed it in with an entire pound of pasta so…note that for next summer!
Grilled Chicken Shwarma with garlic yogurt, grilled veggies, rice and lavash bread – By far one of my all-time favorite meals EVER. Yes, it’s that good! I think I could eat like this every day and not tire of it. I grilled bell peppers, zucchini, eggplant, and red onion to eat along with the chicken and bread. And the yogurt sauce is basically to die for. I season it more than the recipe calls for, with extra salt, garlic salt, and everyday seasoning, to taste.
Crockpot Carnitas Tacos – I use a pork roast and add some OJ, a bay leaf, some dried oregano, tons of salt and pepper, and juniper berries (the secret ingredient that is crucial) to a crock pot and cook until shreddably tender. Serve on corn tortillas with cheese, lime, onion, and green chili enchilada sauce. Super yum.
BBQ Chicken Thighs & Twice-Baked Potatoes: Just marinated the thighs in BBQ sauce and garlic salt & pepper and created my own twice-baked potatoes. Devoured by our three Chinese students this week!
Balsamic Chicken Thighs, Sheet Pan Ratatouille and Fig Salad – Had the whole family over for this meal and it was very good and able to be thrown together easily. Marinated the thighs with balsamic glaze and my usual garlic salt and everyday seasoning, along with dried rosemary, and David grilled them. The ratatouille took a few minutes to assemble but overall it was easy and fairly low-prep. For the salad I dressed greens with balsamic dressing, feta, sweet and spicy pecans, and fresh figs. Served with fresh crusty bread and butter.