It’s time for lunch…..you want a sandwich. How about a Caprese Chicken Tender Sandwich? The Salad of Capri with all the color of the Italian flag. Not that I thought that when I was making this sandwich…..I was really thinking , what am I going to do with these chicken tenders ?????
Tim will attest to the fact that sometimes……ok all the time, when I am at the grocery store, my imagination overrides any realistic needs for groceries. If I see something that looks good……it doesn’t matter if I go to the store hungry or full……and I think it will work for a recipe, I buy it.Continue reading “Caprese Chicken Tender Sandwich”
If we can put it on a pizza… we can put it in a taco…….
Sriracha Salmon Tacos………spicy Sriracha baked salmon in a crispy corn tortilla, then topped with cilantro slaw and avocado crema (fancy uh).
We love fish, but haven’t had it in quite some time. I think salmon is the best…….I usually just bake it and I make a mean cucumber dill sauce to go with it. (that recipe will be for another time). I wanted to do something different.
If you need inspiration for anything, food, crafts, landscaping, home decor, fashion…….and on and on…….hop on over to Pinterest…..follow us while you are there. If you can’t find it there…..it don’t exist!!!!Continue reading “Salmon Sriracha Tacos”
This salad was totally for me……..and it was damn good!!!!
Truth be told Tim is not a quinoa lover. I adore it….I would eat it all the time. I have found it frozen at my local grocery store, which I should give a heads up to Kroger…What the “Forks” for Dinner’s, go to grocer. The frozen quinoa comes in a steam-able bag and is perfect for dishes that call for quinoa….pop it in the wave and a couple of minutes later…ta da…..recipe ready.
I have been eating a lot of chickpeas …aka garbanzo beans lately. Theyhave a kinda nutty taste and a texture thats buttery, but starchy too. Plus they have a ton of fiber and protein that makes them perfect for a meatless dish. Not this dish…..it has bacon….yum!!! The dish has bacon because it has cabbage, and you need bacon with cabbage…..just saying!
The other ingredients, were things I had left over from other dishes. Thats the tough part of buying groceries for two, you have stuff left! So, in my effort to be thrifty, I wanted to use up, some carrots,red pepper, and snow peas. They melded really well with the quinoa, bacon, and cabbage.
A little lemon zest and juice for a bright tartness, and dill for that springtime touch…..Toasted Quinoa Salad. You can serve this either warm or cold…..perfect springtime salad for lunch or a light dinner!
2 slices applewood smoke bacon cut into small pieces
1/2 head cabbage thinly sliced
1/4 cup red pepper
1/4 cup carrots
1 can (15 ounces) chickpeas, drained and rinsed
1 cup snow peas
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Salt and pepper to taste
Instructions
Cook quinoa according to package directions. (I buy mine frozen in a steam-able bag at my local grocery store.)
Cook bacon in a large nonstick skillet over medium-high heat until crispy. Remove, reserving the bacon fat. Add cabbage, red pepper, and carrots cooking until cabbage is limp.
Add remaining tablespoon oil to skillet. Add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crispy, about 8-10 minutes. Remove from heat. Add chickpeas, snow peas, bacon,lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill.
