Bipartisan Baked Taquitos

baked-taquitos

When some members of the household lean towards cheeseburgers and ketchup while others campaign for frijoles y salsa, dinner can become a divisive issue. Finding middle ground is a challenge, and more often than not, someone’s dinner dreams are dashed. But because we have to live with each other, we must come together at the table. I propose Baked Cheeseburger Taquitos! Uniquely American fusion fare that can be made ahead and/or eaten on the go. Or quickly roll up some other favorites (shown above): Baked Chicken Taquitos (made with rotisserie or leftover chicken) or Black Bean and Corn Taquitos. So many choices – and none more right (or left) than the other. It’s what makes our country great.  Continue reading

Baked Butternut Squash Rigatoni

Butternut squash rigatoni baked

It’s the first weekend of October – hooray! Colder days, but not too cold. Pumpkins, apples, baking. Halloween! However, it looks like the rain this weekend is going to squash my plans to hang spooky skeleton hand lights in the trees, decorate the front porch and go apple picking. Perfect weather for a comforting casserole, though, so I thought I’d recycle a favorite fall recipe from the early days of my blog. After all, sometimes you don’t need MORE recipes, just a reminder of the good ones you already have. Right?

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Amazing and Easy Grilled Fish with Herb Butter

Cooking amazing fish can be easy and almost foolproof, provided you follow these simple guidelines:

  • Use the freshest fish possible
  • Season the fish with salt before cooking
  • Throw in a little butter whenever possible
  • Don’t overcook!

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Marinated Flank Steak with Chimichurri Sauce

flank steak chimichurri close-up

With most of our weeknights this spring consumed with soccer practices, lacrosse practices, Girls on the Run practices, piano lessons and tennis clinics, the question of “What’s for dinner?” becomes all the more pressing. I won’t lie to you – we resort to the blue box mac-n-cheese and frozen pizza plenty of nights. I also make “pizza panini” on a regular basis – panini-maker grilled sandwiches with panella bread and grated mozzarella, cut into wedges and served with marinara sauce for dipping. (Hey – that would make a good blog post! Stay tuned.)

Another regular in our quick-dinner rotation is this red wine, garlic and soy-marinated flank steak. It’s best if you can marinate in the morning, or even the night before, but broiling the steak is quicker than cooking a DiGiorno’s rising crust pizza. Continue reading

Time for Fiesta!

¡Hola! In honor of Cinco de Mayo tomorrow, I’m reposting links to some of my favorite Mexican recipes. While the outnumbered Mexican army’s defeat of the French at the Battle of Puebla on May 5, 1862 is certainly worth celebrating (unless you’re French, I suppose), any sunny day is good for a Mexican food fiesta. I also included a recipe for my cheater margaritas. They’re not the traditional recipe, but they’re easy to make by the pitcher. (Careful: they’re easy to drink by the pitcher as well!)

Black Bean and Corn Salsa Best black bean salad

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Bacon, Potato and Leek Frittata

 

frittata

Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table. Continue reading

A Winning Slow-Cooker Brisket Ragu

brisket raguI mentioned in my last post that I’ve been doing a lot of whining lately. On the road towards positivity, I thought I’d spin that into a win-win, wine-themed post: a fall-apart tender, red wine-enhanced brisket ragu with cellentani (corkscrew) pasta, and a chance to win tickets to the NYC Wine and Food Festival! I’m feeling more upbeat already. Continue reading

Blissful Turkey Meatballs & Italian Wedding Soup

Turkey meatballs wedding soup

Crafty wordplay aside (Get it? Wedding/Bliss?), you might be wondering if a meatball could really be blissful? Darn good, maybe – but blissful? Hardcore carnivores might not agree, but I think these lean turkey meatballs – laced with parmesan cheese, deliciously caramelized outside and spoon-tender inside – are about as good as a meatball can get. They’re the newest addition to our family’s “Favorites” list – whether added to this healthy meal-in-one soup, served with spaghetti and tomato sauce, or eaten straight from the pan.

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Quinoa and Pecan-Crusted Chicken with Maple Dijon Sauce

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Ta-da! My first ShopRite recipe has just been posted on ShopRite’s Potluck blog. Crunchy quinoa-crusted chicken and perhaps the world’s easiest (2-ingredient) sauce. Take a look here:  Quinoa and Pecan-Crusted Chicken with Maple Dijon Sauce (And be sure to “share” if you like the sound of it.)

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