A hungry girl's adventures in Cleveland and beyond.
Are you sick of trying to figure out what to make for dinner all the time? I know I sure am! While I LOVE to cook, I get tired of trying to figure out what to make.
Inspired by the NY Times "What to Cook This Week," I'm starting a new feature to help us all come up with practical ideas and inspiration to make dinner more fun and less stressful. These recipes will be realistic, palate pleasing and hopefully help make dinner fun again.
I don't cook at home every night and I'm sure you don't either. I'll focus on 3 great recipes so you can still work in your favorite recipes, use up any leftovers and go out to eat too.
This mayo free tuna salad sounds especially fresh and tasty thanks to the lemon, olives and capers. You could obviously make this into a sandwich, but I think it would be great served on top of a pile of rice, couscous or quinoa and with a side of cucumbers, celery sticks and baby carrots. Quick, easy and healthy too! (New York Times Cooking)
How about a Country Cassoulet that you can whip up on a weeknight? If you substitute canned beans in this recipe, dinner will be on the table in less than an hour. While not authentic, it will satisfy your craving for hearty home cooked goodness. If you want to make this dish a little fancier, head to Heinen's a get some pre-cooked duck confit. Magnifique! (Taste of Home)
Sometimes you don't want to cook but you want something fantastic. Make this herb and garlic baked camembert, open a bottle of wine and dig in. If you want to round out the meal, serve some sliced apples and celery sticks along with the crackers. Pro tip: If you use a brie baker, the cheese stays melty longer. (Smitten Kitchen via Epicurious)
What are you cooking this week?
If you have a favorite recipe you would like me to feature, let me know!
How about a Country Cassoulet that you can whip up on a weeknight? If you substitute canned beans in this recipe, dinner will be on the table in less than an hour. While not authentic, it will satisfy your craving for hearty home cooked goodness. If you want to make this dish a little fancier, head to Heinen's a get some pre-cooked duck confit. Magnifique! (Taste of Home)
Sometimes you don't want to cook but you want something fantastic. Make this herb and garlic baked camembert, open a bottle of wine and dig in. If you want to round out the meal, serve some sliced apples and celery sticks along with the crackers. Pro tip: If you use a brie baker, the cheese stays melty longer. (Smitten Kitchen via Epicurious)
What are you cooking this week?
If you have a favorite recipe you would like me to feature, let me know!
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