Breakfast Taco Lettuce Wraps

Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.

This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!

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Easy Shrimp Stir Fry

Sometimes, we’re really organized and batch cook on Sunday for the whole week. Most weeks, though, we are lucky to get enough food cooked on the weekend to get us through Monday. The rest of the week is a bit of a scramble. So, if I want us to have dinner as a family, before Otto goes to bed, I need something super quick and easy.

This recipe is just that—and it’s also fairly economical. We love the bags of frozen vegetables at Costco (this week, we got the stir fry blend). The bags of raw, frozen shrimp are also much more affordable than buying shrimp fresh or even defrosted at the regular grocery store. The rest of this recipe consists of things we always have in the pantry.

I tossed it together tonight half hoping it would be good and that Otto would eat it, and half feeling fairly confident because “who screws up stir fry, right?”. Otto did enjoy it as did Brent and I. We hope you will, too!

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Macadamia and Curry Crusted Salmon

When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.

Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!

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Chilled Watermelon Curry Soup

As summer is drawing to a close on the calendar, I’m eagerly awaiting the fall weather. Unfortunately, it seems we’ll have to wait a while. The temperatures here lately have been in the 90s and humid.

This soup brings together my love for curries and my need for light, refreshing meal options that the whole family will enjoy. (Yes! Otto loves it, too. He’s such an adventurous eater.) It’s sweet and spicy, bright and (oddly) thirst quenching. Admittedly, it eats a little more like an appetizer than a main course; that said, you could easily serve it for lunch or dinner. Enjoy!

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Spicy Chicken Tagine

Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.

We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.

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Olive and Artichoke Stuffed Chicken Breasts

This week’s recipe is inspired by something Heather and I had when visiting my parents earlier this year. These chicken breasts were stuffed with a combination of kalamata and Spanish olives, marinated artichoke hearts, and garlic.

We decided to take on the task ourselves at home this weekend, and it did not disappoint. Normally, we’re more likely to prepare an entire chicken and stuff the cavity with aromatics, but this is a great option for batch cooking meals for the week or if you are strictly counting calories and macronutrients for health and performance goals. I’m dialing in my food at the moment to prepare for a couple of races in the fall, so we’ll see how it goes! More on that in a future post, but for now, enjoy the food!

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Spinach Tomato Salad with Creamy Greek Dressing

Brent brought home two packages of Campari tomatoes from Costco last weekend. We planned to use some in one meal but Brent bought more than needed because we both enjoy eating Campari tomatoes as a snack (yes, sometimes I eat them like small apples). That said, we somehow managed to get through the week without eating most of them. So, this weekend, I asked Brent to make a salad with them to serve along side burgers when we had friends for lunch on Saturday.

The salad he crafted is simple but packed with great flavor. It’s light and refreshing, but the meaty-ness of the Campari tomatoes makes it very satiating. It was so good, I had him make again on Sunday so I could eat it again. You can serve it as a side or mix in a protein (such as shredded chicken) to make it an entree in and of itself. The salad will be tasty right away, but letting it rest a while in the fridge helps the flavors meld and develop. We hope you enjoy this salad as much as our friends and we did!

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