If you’re a regular reader here at F-cubed, you’ll probably recognize this recipe from a couple of months ago. I thought I would put it out there again because a) it’s super yummy; b) lots of its ingredients are on sale; c) you might have a decent pile of turkey meat stockpiled after Thursday, and this is the perfect use for it. Tune in later in the week for three more recipes that will also make great use of your leftover bird.
Happy Thanksgiving. : )
I cannot even tell you the number of times I fell back on this recipe during track season last spring. Have you ever been to a track meet? They’re kind of like swim meets except on dry land. There are approximately 12,000 events. And your own offspring is likely to compete in oh, let’s say … two. It’s awesome when this child becomes adept at narrowing down the window of time in which she will be competing, because then you’re able to plan your arrival to the asphalt venue accordingly. Not that it’s not 100% awesome to watch other people’s children run like they stole something. Because it is. For real.
This dinner (let me just come out and say it from the start) ….. this dinner is probably not on your diet. Well, it wouldn’t appear on any diet I’ve ever subjected myself to. But if you’re in the market for comfort food and don’t mind throwing a little calorie caution to the wind, you should whip this little number up ASAP. Even with an onion gravy, I would absolutely call it kid friendly. A perfect Sunday supper or a relatively easy weeknight meal, serve it over mashed potatoes or buttered egg noodles and worry about the treadmill later. : )
The DamFam vacationed in the Outer Banks of North Carolina for a week this past July. It was a family reunion of sorts with grandparents, aunts, uncles and cousins of all ages, all under the roof of one ginormous ocean front house. Grownups took turns making dinner for the crowd each night and one of the best meals was the one my Aunt Vicki made, which featured the delicious Clams & Shells I’m sharing with you now.
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.
Wanna make something that’s quick, easy and completely delicious? I mean, I’m assuming you do – that’s probably why you’ve come here today. People don’t frequent this blog for gardening guidance or fashion tips. You’re here because you’re looking for dinnertime inspiration, and you guys know I love to dish it out.
I’m always amazed by the awesome recipes I stumble upon when I take time to weed through my disheveled, disorganized, disaster of a filing system I’ve got going on. Today’s wraps are a great example of a long forgotten old favorite, and I came across the recipe at the perfect time. We had a chaotic night where the whole DamFam was going to be rushing off to various events (meetings, practices, yadda yadda yadda) and dinner was eaten in shifts. I set up a little wrap-building assembly line in the morning and made wraps to everyone’s specifications (service with a smile, don’tcha know). I rolled them in sheets of parchment, labeled them with black crayon ala’ Jimmy Johns, and stashed them in the fridge for later consumption. I even made two extra for cold lunches the following day — how smart was that?
So according to TMJ4 Meteorologist Scott Steele, winter is not quite ready to relinquish its hold on us just yet. More snow is coming our way this afternoon and overnight, which means a little more shoveling, bundling, slippery roads and, when it comes to dinner time, more cozy comfort food.
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