What’s on the Menu {7/28–8/1}

Baguette Place Setting

Well, August is just about upon us. Where has the time gone? Apparently, I’ve been having so much fun, it has flown by. Roni, my sister, and I spent Saturday addressing wedding invite envelopes, and then Sunday I went to a bridal shower for a Theta friend. Tonight, we’re watching Planet of the Apes and eating gyros from a local place we like. What are you up to?

Weekly Dinner Menu

Monday—Gyros from a local place

Tuesday—Sausage and Pepper Quesadillas with Avocado

WednesdayBeef Satay with Peanut Sauce, Soba Noodles, and Veggies

Thursday—Dinner with friends

FridayLemon Dill Chicken Skewers with Orzo

{Image via Lonny}

A Few Summer Inspired Links

Watercolor Watermelon

There are so many wonderful things about summer to be enjoyed, perhaps best of all is the bounty of wonderful fruits and veggies. Grilling is another wonderful pleasure. Here are a few links from around the web that I enjoyed or summer recipes I would like to try.

The New York Times put together an article called, Your Summer Cooking Toolkit, which you should totally check out.

What do you think of chilled soups? On a hot day like yesterday, a cold soup might have been really refreshing. I’m just not sure I am a fan, though. This Chilled Pea Soup sounds interesting if I was going to try one. Buzzfeed also put together a list of 23 Chilled Soups if you are braver than I.

For your sweet tooth, this Coconut Tart with Raspberries sounds delightful.

Watermelon beer on a hot day? Yes, please. Or this Southern Shandy. For a non-alcoholic option, this Peach Iced Tea would be so refreshing.

{Image via Bernadette on Flickr}

What’s on the Menu {7/21–25}

Orange Crush Tabletop

Happy Monday! I spent time by a friend’s pool yesterday, and it was gloriously wonderful and hot. I love summer so much! I hope you had a wonderful weekend as well.

Weekly Dinner Menu

MondayBiscuit BLT Sandwiches…I meant to make these last week, but didn’t get to it.

Tuesday—Dinner at Annie’s. They have the best malts and shakes.

WednesdayTeriyaki Salmon with Soba Noodles

Thursday—Dinner with friends

FridayCherry Couscous Salad…probably with grilled chicken

{Image via Ruffled}

Quick & Easy Taco Bowls

Quick & Easy Taco Bowls | Kitchen Pots & Tabletops

Taco Bowls | Kitchen Pots & Tabletops

Ok. Let’s be honest. We all overfill our taco tortillas to the bursting point so that when you take your first bite, half the fixings fall out the bottom. Enter, the taco bowl.

What is a taco bowl? It is all your favorite taco fixings piled into a bowl and eaten with fork and knife. A sophisticated taco. Mess free. Brilliant, if I may.

This is less of a recipe and more of a guideline. Add in or leave off whatever you like or don’t or have or don’t. {This is my favorite way to cook.}

Quick & Easy Taco Bowls
Serves 4

Ingredients

  • 1 lb ground beef
  • Taco seasoning packet
  • Spanish or yellow rice {I love this brand}
  • 4 tortillas, medium size
  • 3–4 romaine leaves, ripped or cut into bite sized pieces
  • 4–6 mini bell peppers, diced
  • 1 tomato, diced
  • 1/4 onion, diced
  • 2 avocados, sliced
  • Handful of shredded cheese {cheddar works great}
  • Sour cream
  • Taco sauce or hot sauce

Directions

  • Cook rice according to packet directions; set aside when done.
  • Cook ground beef until done. Add taco seasoning and a little bit of water, per packet instructions. Simmer on low to keep warm and allow the spices and meat to mix together.
  • Meanwhile, dice peppers, tomato, and onion. Slice avocado. Set aside in individual bowls.
  • Rip romaine leaves into bite sized pieces and set aside in a bowl.
  • Set out cheese, sour cream, and taco/hot sauce.
  • When the ground beef and rice are both ready, wrap tortillas in aluminum foil and warm in the oven for a few minutes OR heat individually over gas burner on low.
  • Lay tortilla in bottom of bowl. Add ground beef and rice. Add toppings to your heart’s desire. Drizzle with taco or hot sauce and serve.
  • Store any leftover ingredients in tupperware or baggies to use for lunch the next day.

{Recipe inspired by MyRecipe’s Fiesta Salad; images are my own.}

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