Opportunity presents itself in different ways. I found a pack of very spicy hot link sausages in the fridge. Where did these come from? LOL, I know my hubby cannot walk by a Hot Link at the grocery store when does the shopping (I love that about him), but he did complain that these were extra spicy. OK, challenge on... what to do with these? I had a look in the freezer... chicken breasts, frozen cooked shrimp and mahi mahi. OK everyone, dinner is in the house! I am now official inspired. We were quite happy with the end result of this throw together meal. Brown the chicken, brown the fish, saute the onions/peppers, add the sausage and tomatoes. Add some seasoning and heat up. Viola! Dinner is served. We're reducing carbs, so we ate it as a stew, but it would be wonderful over rice too. Serves 4 Ingredients 2-3 Tbsp olive oil1 chicken breast, cut into 1" cubes 1 8 oz mahi mahi, or other firm fish, cut into 1" cubes 1/2 onion, diced 1/2 bell pepper, diced
1 tsp garlic, chopped 8 oz prawns, cleaned (cooked or uncooked) 1 hot link, sliced 1 15 oz can of petite diced tomatoes 1-2 tsp Italian seasoning Salt & pepper to taste Over medium high heat, add some olive oil and brown the chicken, removing it to another plate while you brown the fish. Remove the fish to the plate with the chicken. In the same pan, saute the onions, bell pepper and garlic. When they are starting to soften and just starting to brown on the edges, add the sliced hot link and continue to cook until the hot link gets a little color/crispness. Add the petite diced tomatoes, reserved chicken and mahi mahi (plus accumulated juices), seasoning and the frozen or fresh cleaned prawns. Bring gently to a boil, adjust seasoning with salt and pepper to taste and serve at once. We ate this for lunch the following day and we were thrilled with how good it was after reheating.
We both agree, how can this be comfort food if you never even had it as a kid? I can't actually say I really even like Stuffed Cabbage, but I do love this!I know lots of people remember their mom's stuff cabbage rolls for dinner.... I assure you, my mom made many, many amazing dishes in my childhood, but I never specifically remember her making these. My husband's mom was definitely more challenged in the kitchen, so she never made something exotic as stuffed cabbage rolls! I seem to remember making them once, decades ago, and I thought they were fussy and not that great. So, in other words, a recipe NOT to be repeated. We're trying to reduce how many carbs we eat, so when I sawthis recipe it really intrigued me. We were both instantly in love with this. A couple months went by, but I remembered we liked this, so I bought the ingredients again to see if it was a fluke, or did we really like this? Guess what? We so LOVE this! Easy, fast, comforting and cheap. Something to enjoy in this uncertain times of a pandemic. Let's call this one a dinner hug.
Serves 4-6 (makes great leftovers) Ingredients 1-2 Tbsp olive oil 1 cup chopped onions 1/2 to 1 cup diced red bell pepper (optional) 1 lb ground pork 1 lb ground beef, low fat 4-6 cups shredded cabbage 1 can diced tomatoes plus juices 1 tsp granulated garlic 2 tsp Italian seasoning Red pepper flakes (optional) Salt & Pepper
Chop the onions and pepper into a dice, saute over medium high heat in a large saute pot or dutch oven, for about five minutes. Add the pork and the beef and cook breaking into medium size chunks while it cooks. Add the Italian seasoning and the garlic, plus some generous salt, pepper and red pepper flakes (as desired). Add the canned tomatoes and the shredded cabbage. Cook until the cabbage starts to wilt, about 3-5 minutes. Serve in a low bowl as the meat/veggie mixture, or over steamed rice. Need some regular food, drink or travel ideas? "Like" my Facebook page
Summer is coming... isn't it? Please tell me it is, I could use some sun and happiness! I miss my friends. I miss my family. I miss sharing food and wine together. With more time on our hands lately being house bound because of COVID-19, I've been looking to my blog to feel creative and pass the time. I've been going through photos in my blog folder, and found some inspiration. I made this salad last summer, but just never got around to sharing it. I remember it was an early summer evening, with dinner looming, I looked around and started grabbing things a salad on the deck. Blueberries, kiwis, goat cheese (my favorite!), sliced almonds on spinach. Yes! It was divine, and definitely a keeper. I used a bottled dressing (which is not my norm) which was a touch sweet. A poppyseed dressing would be good, or even just plain oil and red wine vinegar with teaspoon of sugar or honey.
I'm not going to give you the recipe... because I think you can take it from here, right? If you don't have kiwis, use strawberries or nectarines. If you don't like goat cheese, then what about feta or cojita cheese? Don't have almonds? Use sunflower seeds, pumpkin seeds or pecans. Make it your own. We served it with a glass of Kirkland brand Sauvignon Blanc wine, which is my favorite cheap wine. Crisp and tangy and perfect with our salad and asparagus. Just wanted to pass that on...
