Sometimes the DamKids love what they order in a restaurant so much that they ask if I can duplicate the dish at home. Once in a while, I’m able to come close (this tortilla soup, for instance); other times (like when it comes to authentic Chinese food) … not so much. And I tell them simply that that’s why restaurants were invented in the first place.
A neighbor once told me when I was a little girl that I got my dimples from eating meatballs. I bought in to this story hook, line and sinker until I was at least 10 years old. This classic recipe comes from that same neighbor, and yes, it’s a bit of a throwback to the days of […]
You know by now that I have somewhat of a taco obsession. I would eat them two or three or seven times a week if I had my druthers, and if I didn’t think the DamFam would rise up in some sort of Ortega-fueled rebellion. Since I have no desire for that sort of scenario to play out around my kitchen table, I find ways get a taco fix without serving actual tacos by sneakily swapping in tostadas, salads, burrito bowls, quesadillas, and the like.
In deciding on what sort of dish to discuss here today, I was torn between two major issues at hand: back-to-school-night dinner ideas, and Packer watching munchies. Don’t laugh. In my little world both rank right up there as “major issues” this week, so I went round in my head and then decided on a happy compromise. These crunchy little shrimp make a fantastic busy weeknight main course, but they are equally suited for football snacking. You can bet I’ll be making them twice this week.
Let’s all plan to stay away from heat generating devices this week. I don’t know about you, but I am far too delicate (as I snort) to stand near an oven, or tend home fires, charcoal fires, bonfires, or any other manner of flame throughout the duration of this little hot spell we’re having here. Let’s build a nice, cool sandwich and call it a day.
No exaggeration, you’re looking at the most delicious recipe I’ve indulged in since summer began. I first made it for an appetizer at the lake, but I love it so much that I’ve been keeping it in the fridge just to have for lunch or a quick snack. The Pickle is hooked on it, too. Our favorite way to eat it is standing at the kitchen counter, scooping it up with saltines right out of the sleeve, and passing the Valentina sauce back and forth between us. Classy.
My diet has been somewhat off the rails throughout the past several weeks. A few of the unhealthy habits that I ditched when I started my weight loss campaign 18 months ago have crept their way back in. Likewise, some of the healthier rules I’ve developed have left on summer holiday. Admittedly, math was never my gift but I […]
Today I have a sandwich idea that’s the perfect way to get the main course salad concept past your little kids or your teenagers. Maybe you know someone like NTYB who, when he hears we’re having salad for dinner, gets very ornery because he 1). is “a growing teenage boy, mom” and 2). wants to (cough) “bulk up” for cross country season (what?). I laugh because, have you met NTYB? He weighs approximately 105 lbs. soaking wet. So when we have salad for dinner I usually try to make it into something a little more substantial, lest my teenagers waste away before my eyes. Tonight we had these yummy Cobb Salad Pitas with a big pile of crispy roasted redskin potatoes and thick wedges of watermelon. It was the perfect summer meal.
We have somewhat of a Sunday tradition around here. I call it somewhat of a tradition because it doesn’t happen very often — but it’s the tradition where like, at around 3:00 on a Sunday afternoon I state loudly to anyone who’s listening that I don’t feel like cooking dinner. The Husband (who always seems to be within earshot when I make this announcement) says […]
I know you’re thinking I’m completely out of my tree to be sharing soup here today. I don’t blame you (what loon craves soup when it’s 86 degrees?) — but for some reason this chowder spoke to me, as recipes often do. It said “make me for dinner, you won’t be sorry”. So I did, and I’m not. And you won’t be sorry when you make it either.
The corn right now is pennies an ear but best of all, it’s sweet and delicious. I served this last night with whole wheat baguette and slices of watermelon on the side. Even for a hot soup, it was the perfect summer meal. I hope you like it too. : )
Connect with Sendik's