Easy is how I roll these days. If I can not make it in under 30 minutes, it’s not happening at this house. I forgot how busy our weekends get when the snow melts and the sun shines. It’s crazy around here and needless to say, pan fried Brussel sprouts with lime, cilantro and pine nuts fits into our ‘cracra’! I laugh because I use to HATE Brussel sprouts and now we get frustrated when we run out! These little green bulbs are amazing, when cooked right. That said, I’m not sure I’d love steamed Brussel sprouts, but when you kick them up and add items to them….they taste AMAZING!!
I like to make a huge batch for dinner, if we do not eat them all…they become a great breakfast vegetable dish. Nothing goes to waste here, I prefer morning after vegetables because the flavors marinate more together in the fridge as they set.
16 oz Brussels sprouts thinly cut
1/4 cup filled loosely with fresh chopped cilantro
It’s a lazy day at our house. Our home is currently being dusted by white stuff (aka: snow) which causes me to hibernate. The husband is going on week two of his ankle surgery recovery. Needless to say, it’s been a busy past two weeks and I’m not complaining about consuming a few extra DVR recordings today! I’m catching up on NCIS, NCIS:LA and CSI:CYBER. Up next will be Quantico…I’m three episodes behind. Guess one could say, I enjoy the mystery and solving them within an hour television show (they hold my attention). Do I dare venture into the Hallmark Movie’s….those suck me in for a while.
Ok, onto food…Are you looking for a simple side dish next week? If so, my tomato basil salad could be the recipe for you! If not, but are looking for an easy simple recipe, then this is your recipe! I’ll admit, we make this on Christmas because of the colors (red & green). This dish goes over very well and family members have asked for the recipe (and then laugh because it takes amazing and is so simple to make).
I recently made a large batch of mayonnaise and had some left over chicken from the Instant Pot (recipe here). Next thing I knew, I was throwing together our favorite curried chicken and mango salad (after a trip to the store to get a mango). This recipe is great for making a head. I normally get 4 nice size portions and use it for lunches. This recipe is easy to create with left over chicken. If you do not have any left over chicken, you can quickly bake some in the oven or go to the store and get a rotisserie chicken. If you pick up a rotisserie chicken, read the label and see what they are sprinkling on your bird. I have found one super market around here has MSG listed as an ingredient. I have a feeling it is part of the seasonings they are using, either way I don’t want my body to react with a migraine from it.
We love Thai in our house. It is a great safe option for a Paleo lifestyle, just omit the rice. We have a great little Thai restaurant 10 minutes from our house. I normally order Tom Kha and Pad Ped. For those who have never had Tom Kha soup, I recommend you give it a try. It is sweet from the coconut milk and salty from the fish sauce. I have made a crockpot version and you can take a peak here.
I created this Thai salad with the intention of serving it prior to our Thai meals. Needless to say, the husband asks for it on a regular basis. Recently he asked for it prior to a Mexican meal. This dressing does store well in the fridge. I recommend giving it a shake prior to using. I normally prepare this dressing 30 minutes prior to using and then store the remaining in the fridge. I think this dressing has lasted 2 days in the fridge due to my husbands love for it.
I love caprese salads! However, my stomach does not love the fresh mozzarella. I use to LOVE to order these at a restaurant. However, I have swapped the fresh mozzarella for prosciutto and it tastes amazing! The prosciutto has a smooth taste, just like the mozzarella. I pack this for lunch sometimes when I’m in a hurry!