Last night Conor made grilled cheese and tomato soup at my request. I had been craving it all week! This is the recipe he used – Grilled Cheese with Tomato Soup. The grilled cheese was AMAZING. It may have been the most delicious grilled cheese I’ve ever had. He bought multigrain bread from the bakery at Price Chopper and it was yummy. He followed the recipe and used both American & cheddar cheeses, and somehow made the bread nice and crispy on the outside but the cheese was super melty on the inside. Yuummm. There was a little incident with the soup though.. He didn’t measure the red pepper flakes and just kinda tossed a few in there. Ooops! It was a little too spicy. We still dipped our sandwiches in it but didn’t actually eat the soup. It tasted like it would have been really good if it wasn’t soo spicy! I think he is going to try to make it again next week because he was pretty mad about it. I certainly wouldn’t mind eating that dinner again!
turkey & jack cheese chimichangas were delicious and super easy to make!! I’m a huge fan of things I can mostly prepare the night before or in the morning and just pop in the oven when I get home from work which is exactly what I did with this recipe. I did changed the recipe a little bit. I used 1 lb. of ground turkey instead of only 1/2 lb. which the recipe calls for. I feel like that was a good meat to bean ratio and any less meat you would’ve just tasted all beans. After cooking the turkey and pouring the excess water out, I added about 3 Tbsp. of taco seasoning to the meat for some flavoring. I left out the green chili peppers because I was afraid it would be too spicy for me.. and didn’t add in the chili powder since I used the taco seasoning already. Other than that I followed the rest of the recipe!! Will def be making this one again!
I cannot tell a lie.. All I did was slice the sweet potatoes and Conor cooked this dinner while I was at work! Sweet Potato Kale Pizza with Rosemary & Red Onion. I’m not a huge fan of kale so I was slightly hesitant to try it, but I’m glad we did! It seems as though the taste of the kale was masked by the sweet potatoes and rosemary. Or maybe it was just because we had a TON of sweet potatoes on ours! Either way, it was pretty good!! Conor said it was easy to make. From the picture, you can see that he just threw everything on top and did not strategically place everything so it looked pretty, like I would have done. But I’m pretty sure it tastes the same either way! AND he even make garlic knots.. MMmm soo good!! Thanks for cooking babe!!
And now I have to find something to do with all the leftover kale.. hhmm…
Tonight I made an attempt at my favorite Thai dish. Wasn’t bad for a first try, but there are a lot of adjustments to be made! Got the recipe here.
I’m going to look at some other recipes and compare. I used broccolini because Asian broccoli was no where to be found.. that was fine though. I know I cooked it for a little too long. The taste was there but it was somewhat dried out and the noodles were sticky. Conor liked it… but something would have to be really horrible for him not to like! I’m going to work on it because it’s something I really like!
I really need to be better about updating!! I cooked this dinner 2 days ago and am just now putting it up.
OMG they were delicious. We bought frozen tilapia at Sam’s Club a while back and haven’t used much of it. I came across this recipe on Pinterest and knew we had to try it! I get delicious fish tacos at my favorite Mexican restaurant all the time… And as scary/awesome as this is, I think these ones were even better!!!
I did a few things different from the recipe. I didn’t use packaged taco seasoning. I make my own taco seasoning and keep it on hand for recipes like this! Instead of marinating the fish in seasoning/water, I used the seasoning like a rub and just covered the tilapia in it. Instead of just slicing up avocados, I diced them up and mixed them in with the Pico de Gallo Salsa. The Mexican Crema Condiment tasted like it needed a little something extra so Conor suggested a little sriracha sauce. I put in a few drops at a time until I thought it tasted good, so I really have no clue how much I put in. I would say about 1/2 tsp. if I had to guess. I didn’t want it to be too spicy.. but if you like spice then add more! Obviously a keeper, and Conor said one of the BEST recipes yet!
Tonight we had Asian Peanut Zucchini Noodles (aka Pad Thai in my opinion) and BBQ Spare Ribs (made by Conor!).
Zoodles!! It was my first time using my Spiral Slicer!! It was prettyyy exciting. Easy to use and they came out just like in the pictures! This is what the zucchini noodles looked like before I cooked them. There’s also some carrots in there too.
Pad Thai zoodlessss, yummm!! I made the peanut sauce from the recipe to mix with the zoodles and chicken. It was good! I thought it was a little on the spicy side and I ended up adding another tablespoon of peanut butter.
Conor didn’t think there was enough of the Pad Thai for both of us, so he ended up making BBQ spare ribs… which I tried and actually kind of liked! He put some sort of sauce on it…. An Asian sauce called “Ah-So” sauce, and grilled them. The sauce was good, I wonder if there’s anything else to make with it.. Hmmmm….
Overall a good dinner. Conor really enjoyed the “Pad Thai” and said it was a “definite keeper.” Yay!