Inspiring Moms at Home, at Work, and in the Kitchen
This week we’re using the grill in some unconventional ways, and it’s been amazing! I get tired of grilling the usual things..chicken, burgers, steaks, etc., so we’re trying something different! It’s been so hot here lately, cooking outside has been a must.
Don’t miss Part 1 of the “You Can Grill That??” series: Smoky Fire Roasted Salsa. Now for part 2: A reuben sandwich! Because, why NOT throw your sandwiches on the grill??
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This Sesame Kale Salad is just SO GOOD! It’s super crunchy, it has an incredible Asian flavor, and seriously everybody loves it. (Does anyone else love sesame oil as much as I do??) I made an enormous batch for a 4th of July celebration a few years back, and it was a major hit. You’ll notice that I used baby kale this time around. Truth be told, I used it because it’s what I had in the fridge, and it was already washed and ready to go. But I’ve made this sesame kale salad many times with traditional kale, and it holds up much better than the baby kale. It holds up so well in fact, that the leftovers are great to take for lunch the next day, and are still crunchy even with the dressing. Do yourself a favor and make this, I promise you won’t be disappointed!…
These Mexican street tacos are my absolute go-to. They are simple with lots of fresh ingredients, they don’t take a ton of time to prepare, and there’s just something special about them! (Hint: I think it’s the quick pickled onion..)…
This soup is so satisfying and so easy to throw together! Make a big batch over the weekend and it’s a perfect weekday lunch.
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CHIPOTLES. The essential ingredient when you want to make the BEST chicken tortilla soup. Chipotles and the adobo sauce they’re drowning in. It gives a nice smoky taste, and depending on how many peppers you use, can also add some good spice. I usually use 1-1.5 peppers and 3-ish tablespoons of the adobo sauce for this recipe. But if you don’t like spice, use sparingly and taste as you go. (You can also scrape the seeds out of the peppers to cut down on the spice.) This is easy, delicious, and low in fat.
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Makes 4 servings
This dinner recipe is as simple as it is versatile. It works well with whatever kind of vegetables you happen to have. I typically use pre-cooked Italian sausage, but this time I happened to have leftover bratwursts from a barbecue and it turned out just as good. I like to do all of the prep work in the morning while my youngest naps, which makes dinnertime quick and painless.
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