I found another great chicken marinade! This one is made with one of my favorite ingredients for spicing up a meal: Sriracha. The marinade recipe is here: http://www.pincookie.com/siracha-honey-lime-chicken-skewers/
We didn’t skewer our chicken, as suggested by the recipe, but I did pair it with a southwest salad. Since I am the epitome of laziness, I started with a great bagged southwest salad from Taylor Farms. The cilantro dressing that comes with this salad is AMAZING.
I fancied up the salad a bit by adding fresh sweet corn, a can of rinsed and chilled black beans, and cherry tomatoes.
The chicken was spicy and flavorful and the salad was cool, crunchy, and tangy. It was a great dinner!
I am so excited about this recipe I found for a crunchy quinoa salad with peanut-ginger sauce. It is SO good. I’ve eaten it for 4 meals in the past 3 days. So I must share it with you!
This recipe has so many things that I love: red cabbage, red onion, cilantro, and peanut butter! I chopped the ingredients, then squeezed the juice of an entire lime over them.
I followed the recipe fairly closely, but when I tasted the sauce, I decided it needed a little kick. I added some fresh minced garlic and a sprinkle of crushed red pepper. Oh, and I didn’t have freshly grated ginger, so I used an eighth of a teaspoon of ground ginger instead.
After the quinoa was cooked and cooled a bit, I mixed all of the sauce into it. (Yum, sauce!)
Then I stirred in all of the other delicious ingredients!
This crunchy, flavorful salad is so amazing on its own, BUT I think I found a way to make it even better! For lunch today, I put the salad inside a flour tortilla, gave it a healthy topping of Sriracha, and ate it as a deliciously crunchy wrap! I cannot recommend this enough. I want to eat another one right now.
I recently tried this recipe for kale salad with avocados, tomatoes, cucumbers, chickpeas, and a lemon-tahini dressing.
I have to admit something now. I think raw kale is yucky. Every part of this salad besides the kale was so delicious (dressing that tastes like hummus?!) but I found myself having to choke down the kale pieces. I have the same aversion to raw broccoli, which is unfortunate because both of these foods are so healthy.
Oh well. Maybe if I just keep eating kale I will learn to love it. We ate the salad with some Terra chips and delicious curry-spiced lamb burgers with cucumber-mint raita sauce (recipes from Joy of Cooking).
I love recipes that just involve putting inexact amounts of all of my favorite things together in a bowl. This pasta salad is one of those wonderful recipes! The lazy part of me loves not having to measure things out, and the hungry part of me loves all of the yummy ingredients!
So here’s how I made it. I started by boiling the pasta the night before I prepared the pasta salad. I stirred it around with a little bit of olive oil and left it in the fridge overnight.
The great thing about pasta salad is you can all of the ingredients that you like best and leave out anything you don’t like! Here are the ingredients I used:
tri-color rotini (this is also SO good with cheese tortellini!)
Wish-Bone brand Robusto Italian salad dressing
[Normally I would also add black olives to this, but I forgot this time! Oh no!]
Next, cut up whatever ingredients you have. Use as much of each one that you want. Stir everything together and refrigerate for a while. (Easiest recipe ever!)
Today was a much healthier eating day.
Lunch: Spinach salad with berries and Brianna’s brand blush wine vinaigrette, orange juice, and berry-flavored La Croix.
Dinner: Tilapia, broccoli, and garlic couscous (we like the Near East couscous)