Just back from vacation and getting back into the cooking groove. Try the quesadillas- I promise you will love them.
Salmon prosciutto kebabs http://www.myrecipes.com/recipe/pancetta-salmon-kebabs-with-parsley-vinaigrette-10000001989979/
Veggie sauté – cut up veggies in small pieces (green beans, yellow squash, mushrooms, peppers) sautéed in a bit of butter and a smashed garlic clove
Sweet potato fries
Pasta with turkey sausage and broccoli (I use regular broccoli) http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe/index.html
NEW RECIPE! We made these on vacation – so good! Crispy mushroom, spinach and avocado quesadillas http://cookieandkate.com/2013/crispy-mushroom-spinach-and-avocado-quesadillas/
Tagliatelle with Prosciutto and Orange http://www.bonappetit.com/recipes/2011/05/tagliatelle-with-prosciutto-and-orange
Shredded kale and avocado salad http://www.dinneralovestory.com/six-summer-salads/
Slanted Door restaurant chicken
1/2 cup dark brown sugar
1/4 cup water
3 TBSP rice vinegar
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp ground pepper
2 fresh Thai chiles, halved
1 TBSP canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs
1) in small bowl, combine the brown sugar, water, rice vinegar, garlic, ginger, pepper and chiles.
2) heat the oil in a large, deep skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.
Transfer to a bowl and garnish with cilantro. Serve with rice.
Steamed brown rice
Steamed snap peas
Saturday – Out