Thursday, September 18, 2008

Busy Cooking

Many times I am out of ideas on what to cook for dinner so I look up recipes for inspiration. After that, I had to try some of those that I found.

(The girls are always entertained when I cook and usually hover on the bar counter or hang with me on the kitchen floor. Okay, who am I kidding... they're really waiting for me to give them a slice of cheese, one of their favorite treats.)
I found a recipe for Goat Cheese Sundried Tomato Chicken Breasts which brings new life to chicken breasts (not my favorite meat to cook and I find myself often bored with chicken). The only thing I did differently was omit the heavy cream; this recipe is just as delicious and rich without it anyway. Make a light salad for the side and you're good to go.

I also made Spicy Thai Shrimp Salad, a recipe from Eating Well and that was in itself a meal. Very yummy! Instead of small shrimp, I used medium and doubled the crushed red pepper, added an extra tablespoon of oil and lime juice, and threw in a fresh, seeded jalapeño pepper. Yeah...

The Strawberry Bleu Cheese Salad recipe was given to me by aunt Jan so I'll have to find that and post it soon. It seems like a weird combination, strawberry and bleu cheese, but the sweet and salty, creamy combination works great! Sprinkle in slivered almonds for an added crunch.

I cheated with this meal by purchasing the Tequila Lime Pork from Costco and served with a side salad and grilled peppers and onions. So this dinner was...semi-homemade!

Grilled chicken, corn and picco de gallo wanna-be salad. The corn I wrapped in tin foil with butter and generous sprinkles of paprika. For the salad, I sliced, diced and chopped cucumber, tomatoes, onions, radishes, and cilantro (I forgot the jalapeño pepper ). The dressing is a mixture of canola oil, lime juice, honey, salt and pepper. Nice and light! Awe...did I neglect the chicken by not giving it the spotlight (it so doesn't deserve)? The chicken is just boneless chicken breast with Lawry's salt and pepper, I think. But grilling it makes it taste better .

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