The 412th party? Wow!! We’ve been coming together every week to share our dinner ideas for almost eight years!! Thanks everyone who has come every week – and welcome to all the new bloggers! Keep spreading the word – the more the merrier!
Now back to the menu – What’s for Dinner today?
So come on in and join the party – and bring your friends~
This is a collaboration of ideas ~ And we want yours! Bring your food related posts!
It’s What’s for Dinner!
So come on in and party with us!
Share as many as FIVE food related posts you haven’t shared recently (in the last month)!
Show a little love to a couple of posts before yours.
Here are the some delicious ideas that were shared last week (and not just for dinner!). You pick the winners just by visiting the page!
[1]
Please stop by and visit our featured bloggers. Show us your favorite by visiting their site – and next week might be you! It doesn’t have to be just for dinner.
I try to visit each post and comment. I have had problems commenting on some blogger sites erroring out.
Wow!! So many of you visited other posts! This is awesome!
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Dealing with IBS? Here Are 5 Delicious SIBO Recipes
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Dealing with IBS can be challenging because there is a long list of foods to stay away from. Every now and then, you probably ask yourself, what is safe to eat?
The good news is you do have options, in fact, you have plenty of safe recipes to avoid triggering unwanted episodes. Here are a few delicious recipes to keep IBS under control.
Pumpkin pie oatmeal
Rich in nutrients and delicious, this pumpkin pie oatmeal makes a perfect breakfast or brunch. Plus, it is ready in no time.
You only need a few ingredients:
2 cups rolled oats
2 cups unsweetened almond milk
½ cup pumpkin puree
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spices
¼ cup pecans
1/3 cup maple syrup
Mix the milk and oats and stir. Get the mix in a saucepan over medium heat and let it boil while you stir.
Once it starts boiling, reduce heat to a minimum and simmer. Stir every now and then until you reach the perfect thickness for your taste.
Combine everything else except the pecans in a different saucepan and stir until the mix is warm enough.
Mix the dishes, top with pecans, and enjoy.
We know that eating healthy can be challenging, especially if you don’t enjoy cooking that much. This is why we wrote a guide that will show you how to eat healthy and delicious recipes all throughout the year. Click here[11] to check it out!
Quinoa porridge
The key to preparing healthy SIBO diets[12] is to focus on foods that have protein and are easy to digest. This recipe has it both! Rich in protein, numerous vitamins, and minerals, this quinoa porridge is fulfilling and provides a feeling of satiety. You can get it done in half an hour only.
So, what do you need?
½ cup quinoa
1-1/2 cup almond milk
2 tablespoons maple syrup
¼ teaspoon cinnamon
½ cup water
1 teaspoon vanilla extract
1 cup porridge (like oatmeal, cream of wheat or other grain)
Pinch of salt
Heat up a saucepan at medium heat, then add the quinoa and cinnamon. Cook until everything is roasted and stir continuously. It should take about three or four minutes.
Add all the other ingredients and bring to a boil. Once it starts boiling, reduce it to low heat. Cook until you obtain a thick paste. Porridge should be well done, and grains must be tender. It should take about 25 minutes.
You can add more water if you need to, and make sure you stir every minute to avoid burning the mix.
Leek and tomato frittata
This frittata makes a great brunch or lunch and requires about 45 minutes to prepare.
You do not need too many ingredients either:
2 cups sliced leeks
1 cup grape tomatoes
4 egg yolks
4 ounces crumbled goat cheese
3 teaspoons olive oil
6 egg whites
Salt and pepper
Preheat the oven to 350 degrees Fahrenheit until you prepare the mix.
Get a nonstick skillet that can go in the oven too. Heat the olive oil and add the leeks, salt, and pepper. Cover and cook for not more than five minutes.
Stir in the tomatoes, cover, and cook for another couple of minutes.
Meanwhile, in a different bowl, you can beat the whites with salt and pepper, then whisk in the yolks.
Brush the skillet with a bit of olive oil, and add the eggs and more vegetables, as well as the cheese. Cook over medium heat for about three minutes.
Transfer everything to the oven and bake for 15 or 20 minutes.
Rainbow wrap
This rainbow wrap is delicious, refreshing, and packed with vitamins.
Here is what you need:
½ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
¼ teaspoon ground ginger
1 cup matchstick carrots
1 cup shredded red cabbage
1 tablespoon garlic olive oil
4 collard leaves
1 cup matchstick cucumber
1 cup matchstick red bell pepper
Prepare the sauce by mixing together the peanut butter, lime juice, olive oil, soy sauce, and ground ginger.
Cut the thick parts at the base of collard leaves and slice them longways.
Put a bit of sauce in the middle of a wrap, then top it with other ingredients in a nicely arranged design. Roll and keep everything tight. Slice the wrap and enjoy smaller pieces.
Pineapple ice cream
Looking for a dessert? This pineapple ice cream takes five minutes to make.
Here is what you need:
1-1/4 cup frozen pineapple
2 tablespoons maple syrup
1/2 cup coconut milk
Get all the ingredients in a blender and work on them until you have a smooth mixture.
Bottom line, this list should trigger your imagination and give you some great ideas for different meals of the day. Obviously, there are plenty of options out there, so use your creativity to combine foods that you are actually allowed to eat.
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Internationally Inspired |
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The impact of Mexican cuisine on the culinary world has changed how people view certain elements and components. Mexican dishes give your pallet a treat and create beautiful memories in line with the traditions and culture. The rich heritage of some cuisines will take you on a tour of the beautiful country. The techniques you will use in this cooking might sound familiar, but you can add Mexican flare to recreate the cuisine.
Your simple three-course Mexican meal will be:
Mexican Ceviche
Ceviche is a type of cured fish in citrus juices. Initially, people used bitter orange juice, but nowadays, people use various citrus juices to cure the fish.
You can use any seafood like halibut, cod, snapper, or bass, but the most common and delicious type of seafood used is shrimp. The appearance and tastiness of the shrimp, together with its accompaniments and condiments, make it perfect for the dish.
As a rule of thumb, you should never serve Mexican ceviche without a side dish[16]. You can introduce a crunchy element like taco cups[17] or tortilla chips to introduce texture to your dish. Alternatively, you can go for something cool like the cucumbers or edamame, which will pair well with the shrimps.
Fresh Mexican Ceviche with lime.
As passed down from one generation to the next in Mexican families, the perfect Mexican ceviche recipe[18] involves making a simple marinade where you marinate your shrimp for approximately four hours until ready. Your marinade will consist of lemons, chilies, avocado, salt, and onions. Please give it a good mix and let your shrimp rest in the marinade till it turns pink or translucent.
It will give you plenty of time to work on your sides and ensure you complement the Mexican flavors and taste of the shrimp. The trick to getting the perfect ceviche is in the preparations.
Mixed Jelly (Jalea Mixtra)
After a perfect Mexican appetizer, you can do an excellent main dish with the same seafood theme. Mixed jelly consists of numerous seafood coated with tempura batter and deep-fried. The texture of the fried fish coupled with the perfectly cooked fish variants from octopus, shrimp, or calamari creates a beautiful (actually Peruvian) dish.
The diversity in the platter of fish makes it more irresistible. There is fried cassava to complete the meal that gives the main dish a vessel to take it home. Yucca (cassava) is a staple in South American dishes and, as such, should be treated with extra care. Most people usually add a slaw or salad to give you some relief from the rich fried foods.
Mexican Flan
The flan is a common type of creamy dessert that brings you to the tail end of the meal. The creaminess and sweetness of this caramel-based dessert[19] will cut through the greasiness of the previous courses, thus balancing out the tastes and flavors of the entire meal.
Creme caramel slice and golden syrup splash in a colorful background
Understanding how to balance your Latin meals and cuisine will play a significant role in determining the deliciousness of the meal. Through the ceviche’s freshness, the playfulness of the jalea mixta, and the richness of the flan create a perfect trio combo that will wow your guests. Now let’s go eat!
Mexican food, many dishes of the cuisine of Mexico, flat lay overhead shot from on a vibrant blue background. Nachos, tequila, guacamole, chili con carne, burritos, tacos
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Appetizers,Condiments,Main dish |
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It’s National Nachos day! And Saturday the 14th is National Spicy Guacamole day. What great days to combine!
Rumor has it that after a long day of shopping, a group of U.S. army wives stationed in Mexico, stopped into a restaurant after the kitchen had closed. They asked is they could please have a snack, so Nacho, the head waiter, went into the kitchen and heated up some tostada fried into triangles with cheese and slices of jalapeño and served it with sauce. The women loved it and often ordered the “Nacho special”.
And what goes better to dip them in? Why guacamole[23], of course!
Here is a great recipe that creates a dish of nachos for each person! Everyone can choose their own topping if they want – like I love jalapeños, my husband does not.
And to dip them in – that flavorful avocado dip, guacamole – spicy guacamole!
Here’s how you do it!
Start by lightly oiling the pans and pre-heating the oven to 350° – Prepare all the toppings.
Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.
While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.
Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.
Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!
Set a loose layer of chips on the bottom.
Add a layer of each topping.
Add a few chips on top of that and layer more toppings.
Go as high as you like! I did two layers, but I think I could have eaten three!
Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn’t go onto the oven.
While the nachos are baking, make the guacamole.
Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.
Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don’t have a mortar and pestle, the back of a spoon in a deep bowl will work.
Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.
6cupstortilla chips (about - depends on how much you eat and how big your pan is!
1poundground beef
1teaspoonchipotle adobo sauce
1teaspoongarlic salt
2clovesgarlic, crushed
1teaspoonlemon pepper
1teaspoonsmoked paprika
1teaspoonchili powder
1/4teaspooncumin
Spicy Guacamole
1mediumserrano pepperroasted
1largejalapeño roasted
1/4cupchopped cilantro
1largelime, juiced
1Tablespoonminced, white onion
2mediumavocados
Toppings
shredded cheese
black beans or pinto beans
black olives
sliced, pickled jalapeño
chopped onion
parsley or cilantro
Instructions
Start by lightly oiling the pans and pre-heating the oven to 350° - Prepare all the toppings.
Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.
While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.
Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.
Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!
Set a loose layer of chips on the bottom.
Add a layer of each topping.
Add a few chips on top of that and layer more toppings.
Go as high as you like! I did two layers, but I think I could have eaten three!
Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn't go onto the oven.
While the nachos are baking, make the guacamole.
Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.
Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don't have a mortar and pestle, the back of a spoon in a deep bowl will work.
Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.
Portion the guacamole into individual bowls and serve with hot nachos! We at them for dinner.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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Brunch,Main dish,papaya,Shellfish,shrimp |
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I had a similar papaya years ago in Laguna Beach. It took me awhile to figure out what all was in it, but I managed to create my own version of a delicious summer lunch.
Remove the tails from all but four of the large shrimp. Set those four aside.
Cut the cleaned shrimp into bite sized pieces and mix them with the salad shrimp.
Mix the the curry ingredients in a large bowl and toss the shrimp in it.
Peel the papaya then cut it in half and carefully remove the seeds.
On two plates, lay out the lettuce leaves.
Mix the oil, honey and vinegar and splash the mixture onto the lettuce leaves.
Top with half of the papaya and fill with the shrimp and sprinkle on the hot paprika.
Top each with two of the tail on whole shrimp.
Serve ice cold!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!